The Glencoe Club, Diner Amîcal
September 25, 2017

Jeff Merrin, Chargé de Presse

Om September 25th, 2017, The Calgary, Alberta, Canada Baillage was hosted by the Glencoe Club for the first Diner Amîcal of the Fall. The meal for the evening was very cleverly tied to music by the Tragically Hip and the menu presented as the insert to a CD filled with their music and associated dishes.    

A great selection of hors d’oeuvres and Veuve Cliquot was served to guests prior to the meal.

After the reception, we were escorted into the main dining room, guests were introduced and Jan Hansen reminded us that there are certain rules and conventions to be followed at a Chaine Diner Amîcal. The room was festively decorated and the open kitchen allowed guests to see the kitchen brigade and Chef Dean Kanuit in action. The meal was well-prepared and novel presentations provided for good conversation throughout the meal.

Course 1

Low and Slow Arctic Char
Confit egg yolk, lemon gel, tartare garnish, grilled gem lettuce, crispy skin, sunflower sprouts, lemon batter scraps
PRA Soave Classico Staforte, Veneto, 2015

Course 2

Roulade of Capon with Foie Gras
French lentils, lightly pickled salsify, port-soaked celery, celery heart ribbons, pain d’epices, fresh peach
Willm Gewürztraminer, Alsace, 2013

Course 3

Watercress avocado crème, clams, mussels, smoked-out oyster, micro cress, Castelvetrano Olive and charred leek with pimento creama, scallion crumbs.
Marimar Estate Albarino Don Miguel Vineyard, Russian River Valley, 2016

Course 4

Veal Sweetbread and Morel Ragout
Baked golden in butter puff pastry and presented with Chanterelles, pumpkin Crème purée, alpine herb syrup, red cabbage jus
Alchemy Carmenere, Chile, 2013

Course 5

Tart Nanking cherry pâté de fruit, sour cherry gin with Cointreau and orange bitters

Course 6

Tenderloin of Bison
Slow-roasted with a pea croquette in wild rice crumb, crispy peas, purée of parsnip, mustard seed jus
Bellingham Bernard Series Bush Pinotage, South Africa, 2015

Course 7

Wheat Berry, Baby Kale & Sundried Saskatoon Berry Salad
With reduction of Saskatoon vinaigrette
Grey Monk Odyssey Rose Brut, Okanagan

Course 8

Cheese Plate
Glazed nuts, laurel leaf white chocolate butter, pollen and honey
Churchill Dry White Port, Douro

Course 9

Crisp Meringue
Filled with Calvados Chantilly cream, pavé of caramel apple, white chocolate mousse and chestnut finished with candied chestnut syrup and fresh herbs
Field Stone Raspberry Fruit Wine, Alberta

After the meal, Jan Hansen, presented the accolades to the kitchen and service brigades and Thanked them for the wonderful evening. 

Following custom two plates were awarded for the evening. Kalden Wand Chuck accepted the plate on behalf of the culinary team.

Debbie Shaw accepted the plate for the service brigade.

It was a very enjoyable evening filled with camaraderie, wonderful food and wine, and superb class service.

Jan Hansen, then thanked our hosts and wished us all a good evening and reminded us to take care while getting home.

Vive La Chaine!

< Back to photographs