Valentine's Dinner February 14th Family Day - Calgary Winter Club

CalGary wINter Club
PaIrs aND CreatIVe
COMPetItION
Pairs Event - Gold
1. Melissa Boyles/Melissa Grant
2. Sara Callaway/Camilla Shymka
3. Emily Carpenter/Jody Mossfeldt
Pairs Event - Bronze
1. Emma Meyer/Mackenzie Meyer
2. Bailey Porter/Jaeden Blewett
3. Riley Morey/Zoe Cascadden
Elements
1. Cristina Merlo
2. Madison Lo
Group Figure Skating – Spin , Spiral,
Jump
1. Gracie Guterson
2. Roxanne Duchesne
3. Katelyn McGovern
Bronze Creative Event Flight 1
1. Dawson Nodwell
2. Larissa Kelly
3. Megan Tucker
Bronze Creative Flight 2
1. Hannah Stuve
2. Mackenzie Meyer
3. Cassie Zumwalt
Bronze Creative Flight 3
1. Emma Meyer
2. Riley Morey
3. Bailey Porter
Silver Creative
1. Nicole Auld
2. Camilla Shymka
3. Jaeden Blewett
Gold Creative
1. Kathleen O’Neil
2. Breanna Brookwell
3. Sara Callaway
Food & beverage
Alf Saunders | 403.338.2417 (local 417) |
alfs@calgarywinterclub.com
Food & Beverage
Winter Hours
818 Cafe
Monday - Friday: 11:30 am - 12 Midnight
Saturday: 10:30 am - 11 pm
Sunday & Holidays: 11:30 am - 9 pm
* Sunday Brunch: 10 am - 1 pm (Reservations until Noon)
Main Kitchen closes one half hour before advertised closing time!
Snack Bar
Monday - Friday: 7 am - 10 pm
Saturday: 7 am - 9 pm
Sunday: 8 am - 8 pm
Holidays: Club Hours of Operation
Snack Bar kitchen closes one half hour before advertised closing time!
Catering Office
Monday - Friday: 8:30 am - 5:00 pm
Blue Corn Crab Cakes
Ingredients
Ingredients:
6 tablespoons olive oil
1 medium red onion, diced
2 cloves garlic, finely chopped
2 jalapeno chiles, diced
¼ cup sour cream or crème fraiche
¼ cup prepared horseradish, drained
3 tablespoons Dijon mustard
2 pounds lump crabmeat
3 tablespoons flour
Kosher salt and freshly ground black pepper
2 cups blue cornmeal
Chopped fresh chives for garnish
Chef Peter sowa’s recipe
Method:
Heat 2 tablespoons of the oil in a medium sauté pan over medium high heat. Add the
onions and cook until soft, 3 to 4 minutes. Add the garlic and jalapenos and cook for 1
minute. Remove from the heat and set aside to cool slightly.
In a large mixing bowl, whisk together the sour cream, horseradish, mustard, and onion
mixture until combined. Pick over the crab meat to remove bits of shell. Add the crab and
the flour to the bowl and gently fold to combine; season with salt and pepper. Refrigerate,
covered, for 1 hour and up to 24 hours.
Divide the chilled crab mixture in 8 patties about ½ inch thick. Dredge each cake in the
cornmeal and tap off any excess.
Heat the remaining 4 tablespoons olive oil in a large nonstick sauté pan over high heat and
fry the cakes until crispy and lightly golden brown, about 3 minutes on each side.
calgarywinterclub.com | February 2009 13
Food & beverage