57566 La Chaine NL vol 6 iss 1 - la Chaine des Rotisseurs ...

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57566 La Chaine NL vol 6 iss 1 ENG:E603-La Chaine NL vol 6 iss 1 4/4/07 11:27 AM Page 18 18 La Chaîne – Coast to Coast – Coast to Coast – Coast to Bailliage de lʼAlberta Nord – Edmonton continued foie gras tart was served with a 2004 Grosset Watervale Riesling. Hamachi-crusted ahi tuna tartar was accompanied by a 2004 Schubert Pinot Noir “Marion’s Vineyard”. The entrée was a loin of venison in a wild rice mantle complemented by a 2002 Burge Family “G3” Grenache, Shiraz, Mouvrede. White cheddar soufflé was served with 1998 Haut-Leiu “Le Mont” demi-sec and a dessert of vanilla-lime glazed almond custard cream filled with Sauternes crème brulée was accompanied by a 2001 Chateau Coutet. Anne Anfindsen receiving Bronze Medal from Hayo Maier, Bailli Délégué du Canada. Bailliage de lʼAlberta à Calgary National Council and 2006 Edmonton inductees. Peter Graham, Bailli Régional, presents Best Dish Award to George Andrew (owner of Papa Georges, Jasper), accepting on behalf of Executive Chef Marguerite Dumont. The annual Christmas Dîner Amical, held at the Highwood Restaurant, was a great success once again. The food was outstanding, the service enthusiastic and the atmosphere rang of Christmas and holidays. This dinner was hosted by the food and service division of the Southern Alberta Institute of Technology (SAIT) in Calgary. The courses were designed, prepared and served by the students of this wonderful program. It was inspiring to experience the enthusiasm and effort by these students and we have to thank SAIT and, in extension Cindy Findlay, for hosting us and demonstrating again, through the effort of these students, the very values of the Chaîne. Well done. To prepare for this dinner, a menu competition was held in September as part of the food and service training at SAIT. Thirteen professional cooking students participated in the event. Students were required to create a four-course menu that would be featured at this Christmas dinner. The menu was to include an appetizer, soup, main course and dessert. The students did an outstanding job and should be congratulated for their efforts. Chef Gerd Steinmeyer organized the competition and effectively coached the students, encouraging them to push their skills to the extreme. It certainly paid off and made the judges’ job of selecting four winners a difficult one. The judging panel was made up of five members of the Chaîne des Rôtisseurs: Beat Hegnauer, Cindy Findlay, Brigitte Fritz, Juergen Bahr and Georg Windisch. The four winning students were Barbara Wyrsch, Ashley Pereira, Richard Bywater and Jesse Macleod. The winners (plus one assistant). The Advent calendar menu. Contestants and jury. Our host, Cindy Findlay, at left. What a dinner! Hard at work in the kitchen. The service was outstanding! Both brigades congratulated by attendees. All photos by Roland Photography by Chris Schrader, Officer de la Chaîne.
ast to Coast to Coast – Coast to Coast – Coast to Coast – Coas All photos by Roland 57566 La Chaine NL vol 6 iss 1 ENG:E603-La Chaine NL vol 6 iss 1 4/4/07 11:27 AM Page 19 Photography by Chris Schrader, Officer de la Chaîne. Bailliage de Victoria The bears and the birds tell Chaîne members if a stranger should wander there... Victoria Chaîne members have long been curious to see the new developments at Westin Bear Mountain Golf Resort & Spa on Country Club Way, and we were given the opportunity at the end of October when we initiated the new dining room, “Panache”. The event was a sellout, with a long waiting list. The Bear Mountain concept was originally for two Nicklaus-designed eighteen-hole golf courses and has expanded from there. The welcome reception, complete with Lanson Black Label Brut champagne, foie gras custard on vanilla and pear toast and ahi tuna carpaccio, was held in the penthouse suite so guests could admire the spectacular view of the valley and the golf course. (Those who chose to stay at The Westin and “take the elevator home” were given suites on the same floor, in order to enjoy the panorama below.) “Panache” itself is located on the main level overlooking the golf course and its glassed-in view of the chefs at work is novel and entertaining. It must have added to brigade tension to be hosting a Chaîne dinner so soon after its inception. Hotel Manager Colin Mantell, Maître Hôtelier; Executive Chef Ian Rennie; Sous Chef Robert Budlong; Sommelier Stuart Brown; and Food and Beverage Manager Kathleen Taylor went out of their way to make us feel welcome and comfortable. The dinner was outstanding, featuring Muscovy duck breast on white apple cake, Dungeness crab and lobstercrusted sea bass filet and northern BC bison tenderloin. We are very pleased that “Panache” is now a Chaîne restaurant and will bear the Chaîne plaque at the entrance to make people aware of the excellent cuisine to be found within. We look forward to attending many events there in the future. Muscovy duck breast. Lobster-crusted sea bass fillet. Bison tenderloin. “Apples, three special styles” dessert. Bailliage de Nanaimo The Nanaimo Bailliage enjoyed a pair of impressive dinners to end the 2006 dinner program. In October, a dinner was held at a Nanaimo favourite, the Mahle House, hosted by owner Delbert Horrocks. The rustic atmosphere, combined with the fine food and wines, made for an evening that was enjoyed by members and Chaîne guests from Victoria and Calgary alike. Following mouth-watering appetizers, our first course was an appealing presentation of Dungeness crab and scallop towers with a spiced hollandaise, served with Poplar Grove Pinot Gris 2005. This was followed by a duo of smoked fish-wild sablefish and tuna with red Hawaiian sea salt on a wild rice potato cake with balsamic reduction and flavoured oils, matched with an Alderlea Auxerrois 2005. The next course presented was marinated duck salad followed by the main course — a classic roasted beef tenderloin with a chanterelle mushroom sauce. This was matched with a full-bodied Australian Heartland Shiraz 2004. The dessert was a hot chocolate lava cake with Irish Cream whipped cream and a Fabiano Recioto Della Valpolicella, Rugolia 2001. The dinner was rich and hearty, and our compliments went to owner Delbert and Chef Maureen. For our final dinner of 2006, we travelled north to scenic Parksville and the Treetop Grill at the new spa at the Tigh- Na-Mara Resort. The evening began with champagne and canapés in the private spa lounge. Highlights of the evening included a pesto- and pistachio-crusted salmon matched with Kettle Valley Chardonnay 2004 and a seared breast of quail with a Yalumba, Bush Vine, Grenache- Barossa Valley 2002. The next offering was a rich grilled tenderloin of beef with a scallop and foie gras terrine served with two wines: a Quails’ Gate Family Reserve, Merlot 2003 and a Mission Hill Select Lot Collection Merlot 2003 and preceded by a Stellar Jay Brut granite. Dessert was a tasty red wine poached pear with Stilton ice cream and a cinnamon-red wine glaze served with Rock Creek Blackberry wine. The evening was made very enjoyable by the in-depth, detailed descriptions of the evening’s wines, as well as the ingredients and methods of preparation given before each course. The 2007 schedule of events will again try to expose the culinary variety available on Vancouver Island. The Nanaimo Bailliage invites all Chaîne members to join with us in this journey when they visit the Island. (Left to right) Gladys Gorosh, Dame de la Chaîne; John Gorosh, Commandeur; Mrs. Anita Marion and Roger Marion, Chevalier, at the Mahle House. 19
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