Calgary Winter Club, Dîner Amical
September 14, 2024
Ashley, Vice Chargée de Presse
Happy September everyone. This evening the annual general meeting, was held in a separate room of the Calgary Winter Club, with council reporting on what has happened over the last 12 months, along with a couple of discussions about items for the future.
The meeting having concluded we made our way to the Skyline room for live guitar music, champagne, fresh oysters served two ways, and passed hors d’oeuvres.
The evening began with opening remarks from Joe Scorgie, Bailli Régional, Joe introduced our guests and reminded us of the rules of the table.
Lobster
Lobster Cream | Lemon | Rosemary Oil Asparagus
Txakolina Gaintza Geteria, Spain, 2022
Foie Gras
Port Gelée | Red Wine Cabbage | Mango Crisp Microgreens
Fallentimber Traditional mead Water Valley, Canada, NV
Rabbit
Rabbit Chorizo | Dark Jus | Niçoise Olives Veal Floss Carrot | Red Pepper Coulis Chanterelle Mushrooms
Quota 7 Cabernet Franc Veneto, Italy, 2021
Chill Watermelon Granita and Gazpacho
Lamb
Seasoned Breadcrumbs | Lam Jus Reduction Kale| Baby Carrots
Imperial Gran Reserva Rioja, Spain, 2017
Dessert
Almond Cake | Honey Lemon Ice Cream White Chocolate Granola Brown Butter Honey Tuille | CWC Honey
D’Oliveiras Boal Madeira Madeira, Portugal, 1977
Cheese
Valdeón Cheese | Port Washed Prunes Raw Honeycomb | Herb | Seed Lavash
Petit Guiraud Sauternes, France, 2020
The brigade entered the dining room to a round of applause. In his closing comments Joe highlighted the trio we enjoyed of oysters, lobster, and foie gras all served before we even were treated to a main course of lamb, he also highlighted how well the brigade executed military style service.
By tradition two plates were presented as a token of our event in recognition of the exceptional efforts of two members of the Winter Club staff, one from the kitchen brigade, or heart of the house, and another for the front of house brigade.
The plate for the front of the house went to Clint Morissette, Director of Food and Beverage.
The plate for the heart of the house went to Paolo Montesines, Executive Chef.
Vive la Chaîne!