Pinebrook Golf & Country Club, Calgary 

Annual General Meeting

&

Casual Dîner Amical

September 25, 2026 

Ashley, Vice Chargée de Presse 

Photos Supplied by Pink Palm Media

The evening began with our annual general meeting, the business completed we headed for the dining room for a welcome reception, and dinner.

Joe Scorgie, Baili Régional, welcomed us to Pinebrook, he introduced our guests, and reminded us of the rules of the table.

Menu

FIRST COURSE

Aged Duck Breast, Local Beet & Fromager d’Affinois

Smoked duck breast lacquered with spiced Pinebrook apiary honey, slow-roasted beets, whipped Fromager d’Affinois mousse, frisée and cashews, with a raspberry vinaigrette.

QUINTARELLI BIANCO SECCO 2023

Veneto, Italy

SECOND COURSE

The Chaîne Surf & Turf

Petit 30-day aged Alberta beef tenderloin, butter-poached side stripe prawn, stuffed zucchini flower, sautéed foraged chanterelles, local autumn squash, Madeira-truffle glace.

ETTORE GERMANO BAROLO “LAZZARITO” RISERVA 2018

Serralunga d’Alba, Piedmont

INTERMEZZO

Yuzu, White Peach & Cava

THIRD COURSE

Pecan Toffee Pudding

Rich Broun-sugar date sponge cake soaked in a warm Taber corn whiskey toffee sauce, finished with crushed candied pecans

TOKAJ CLASSICA 6 PUTTONYOS 1999

Tokaj, Hungary

The sunny weather, gorgeous views of the Pinebrook golf course, along with a piano tinkling n the background set the stage for a splendid cocktail reception with Old Fashioneds, Whisky Sours, and a twist on the traditional French 75.

Dinner followed, and as a wonderful addition all the menus were stamped with a Chaîne wax seal, someone had been busy with this task. The service staff were attentive and synchronized, a reminder of how ballet like our last dinner at Pinebrook was. A highlighted pairing was the 1999 Tokaji with the Pecan Toffee Pudding for dessert. The entire evening was wonderful, and we were fortunate to experience this amazing venue. 

As per our tradition two plates were presented in recognition of the exceptional efforts of two members of the Pinebrook Golf and Country Club, one from the kitchen brigade, or heart of the house, and another for the front of house.

The plate for the front of the house went to Ryan Woods, Chief Executive Officer

The plate for the heart of the house went to Keev Mah, Executive Chef.

Vive la Chaîne!