Calgary Petroleum Club, Calgary
Annual General Meeting
&
Dîner Amical
September 6, 2025
Ashley, Vice Chargée de Presse
The evening began with our annual general meeting, and with business completed we headed for the Devonian Room for dinner.
Joe Scorgie, Baili Régional, welcomed us to the Calgary Petroleum Club, he introduced our guests, and reminded us of the rules of the table.
Menu
Los 3 Ojos
Prawn aguachili, tuna Nikkei, octopus with chorizo vinaigrette
Champagne Bartel 2015
Los Jaivas Timbale
Avocado, crab with crustacean aioli, Acadian wild sturgeon caviar, bread sticks
Jerman Vintage Tunina 2022
La Isla Negra de Pablo Neruba
Miso cured sable fish, concentrated dashi, smoked mussels, charred onion cracker.
Kistler “les Noissetts” Sonoma Coast Chardonnay 2021
La Sandia
Watermelon & tamarindo sorbet
Humita de los Andes
Corn tamale, duck confit, mole poblano & pepita pesto
Catena Alta Malbec 2021
Gracia a La Vida
Beef cheek medallion, cassoulet Chilena, chimichurri
Caparzo Brunello di Montalcino 2017
Pan de Bono
Yuca bread, guava paste, queso fresco emulsion
J.F. Mugnier Nuits-Saint-Georges ler Cru “Clos de la Marechale”2005
Como agua para Chocolate
Spiced chocolate molten cake, horchata crème anglaise, rose water, cocoa nib brandy snap
Taylor Fladgate 1997 Port
This evening’s Latin American theme was felt from the moment you arrived in the dinning room through to dessert.
Bartenders creating smoked Old Fashioneds with CPC ice cubs, along with a watermelon lime whiskey sour, accompanied the sensation hors d’oeuvres of fresh oysters, a crisp potato shell filled with grilled lamb and mint, along with a slice of purple potato topped with a quail’s egg.
There were a few standouts of this evening’s dinner, beginning with the table centres, of hydrangeas, astilbe, and dahlias in terra cotta pots, Chef Joanna presented each course, and explained what it was to entail, such as the Los Jaivas Timble, where the breadsticks were drumsticks. Luis followed Chef Joanna and described each of the wine pairings for the evening. The sable fish was another favourite of the evening, with a fish skeleton cracker, and this course’s wine pairing was a match made in heaven. A couple of other wine highlights were the Caparzo Brunello di Montalcino 2017 that was in 5-liter bottles, and the Close de la Marechale from 2005. The final showstopper was dessert presented as, a day of the dead decorated sugar skull featuring candies, and chocolates.
As per our tradition two plates were presented in recognition of the exceptional efforts of two members of the Calgary Petroleum Club staff, 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 Luis Obregon, Sommelier and Single Malt Scotch Expert.
The plate for the heart of the house went to Joanna Astudillo, Executive Chef.
Vive la Chaîne!
