AN EVENING AT DIVINO WITH THE SUTTON PLACE HOTEL

The light afternoon rain sprinkled through downtown Calgary before our evening began at Divino. We were invited to meet with some of the managers and executive team at the Sutton Place Hotel’s from Edmonton, Vancouver, Toronto and Chicago
(The Edmonton property was feature in the Winter 2008/2009 issue of City Style and Living magazine: http://www.nxtbook.com/dawson/ksmedia/citystyleandliving-winter08/)

The appetizers were delightful little bites featuring onion and cheese tarts, crisp zucchini tarts, crisp crab pouches and the selection of cheeses were abundant and a great pairing with the wine as always one of the strengths of Divino.

“We do a lot of business with Calgary, we have great restaurants and have a central location which is great for business travelers”, explained Richard Wong of the Sutton Place Edmonton.

The evening exemplified the strength of the hotel- the people. While each of the properties boast stunning décor and rooms, the friendly and helpful staff keeps travelers returning, as Richard Taylor from the Sutton Place Vancouver adds, “we have beautiful hotels but we're very down to earth, family friendly and accessible as well”. Well said.

ONE YEAR ANNIVERSARY FOR DAVID WALKER

David Walker


Garth, manager at Olives chats with the crowd

Chef Jonathan Canning enjoys a taste

The spread

Robert Bunka shows off the caramel corn

Two guests enjoy the scene

David carefully pours a glass of cremant

There is one thing David Walker and his team excel at is the ability to make people come together around great wine. The friendly and accessible staff lend a refreshing atmosphere to 100 wines by David Walker. The tasting drew a sizeable crowd- greeted at the door with caramel popcorn (you guys really know how to get the party started!)

Several of David's (and his customers) favourites of 2008 were available for tasting, as well as a peek at new favourties from the 2009 collection.

The talented Executive chef at Olives, Jonathan Canning , treated guests to appetizers including grilled shrimp, tuna, salmon and beef tartare, adding, "David loves his tartare".

A lovely charcuterie platter of cheese, meet and olives was also served alongside the wine.

After one great year, here's to another 100!!

http://www.davidwalkerwines.com/

All photos copyright K&S Media 2009

OLIVES RESTAURANT AND 100 WINES BY DAVID WALKER PRESENT AN INTERACTIVE EVENING WITH KATRINA FETZER

Ceago, which means grass seed valley, a brand of biodynamic wines from California

David Walker and Katrina Fetzer have a spirited conversation

Cremant is served to celebrate the event

An evening of wine, food, hospitality and education in honour of the intriguing biodynamic wine, Ceago, was held April 30 at 100 Wines by David Walker and Olives restaurant (conveniently located right next to each another).

It was wonderful to meet many of the people involved in the wine making process (from producing wine to selling and enjoying it), especially because we profiled premier California biodynamic wine maker Ceago and 100 Wines by David Walker which carries this brand in Calgary in the Spring 2009 issue of City Style and Living magazine.

Katrina Fetzer, whose family owns Ceago, spoke about living amongst lavender fields, olive groves and portable chicken coops at her family's vinegarden. As she spoke about the process of making wine biodynamically, it became apparent how practical and intuitive the process really is. Katrina explained that one of the formulations suggested by Rudolph Steiner calls for ground quartz crystals to be sprayed on the vines so that the sunshine will be reflected and magnified (which is useful on overcast days). She said that when they were first experimenting with the formulation at Ceago, they sprayed too much of the crystals and everything was scorched. Even today, if someone at the winery gets some of the quartz on them during spraying they will get sunburn.

For more about biodynamic wine check out the Spring issue at:

http://www.citystyleandliving.com/

Executive chef Jonathan Canning and General Manager Garth Brown of Olives spoke about the social aspect of food and wine. Chef Canning was inspired by Ceago wine and olive oil (available at their winery) for his menu.

Left, manager Brown and right, Chef Canning

Ceago's famed olive oil

Olives provided some beautiful appetizers for the evening.

From 100 Wines by David Walker we walked across the hallway to Olives. And now onto the menu and pairings for the evening.

The beautiful tablescape at Olives just as the sun was setting

The first course: Marinated Kona Blue Kampachi, preserved lemons, coriander salad, yuzu, paired with Ceago Vinegarden Sauvignon Blanc 2006

The second course: Sous-vide Atlantic Lobster beef tongue tortelini, purple haze carrots, shellfish reduction, paired wtih Ceago Vinegarden Syrah Rose 2007

Our special dish of halibut

Third Course: Ceago Olive Oil Poached Wagyu Beef fava beans, morel mushrooms, veal jus, paired with Cego viengarden Merlot 2002 and Ceago Vinegarden Cabaret Sauvignon 2002

Fourth Course: Red Wine Chocolate Cake Currant Glaze, Black Cherry Gelato

After the last course was eaten and the chefs and sous chefs came out to loud applause, the lively conversation continued across the dining room. By then, the sun had long since set, and all that remained were Katrina's words, "At Ceago, we want our wines to speak to a sense of place."

www.ceago.com

www.davidwalkerwines.com

A SUNNY DISPOSITION

SUNTERRA MARKET WESTJET CAMPUS REDEFINES THE CORPORATE LUNCH ROOM
Sunterra’s newest market location brings nourishment and convenience to busy WestJetters

Calgary, Alberta – The opening of Sunterra’s eighth market, located in the new WestJet Campus, marks the marriage of two Calgary-based, locally-owned companies who share a common vision and focus on people.

“We are thrilled to join WestJetters in their new home,” says Sunterra President Glen Price. “WestJet has a strong and continued commitment to its people and to enriching their corporate culture; we are proud to be a major part of that experience.”

“We’re very pleased to be working with Sunterra in our new Campus building,” says Fred Ring, WestJet Executive Vice President, Corporate Projects. “We choose the people we work with very carefully, and make sure they share the same values, the same goals and most of all, the same kind of focus on customer service. Sunterra is a home-grown, hard-working, successful Alberta company, just like us.”

The same sense of comfort and well-being throughout the campus can be found within the new market, designed to help support busy WestJetters by providing healthy, nourishing food options that complement their lifestyle.

“We took the campus building philosophy that everyone has a ‘right to light’ and applied that to our campus market,” says Price. “Everyone has the right to enjoy food, whether at home or at work, that is healthy, wholesome, nutritious and fresh.”

The market elevates the concept of convenience, from prepared three course meals at an affordable price to customized, nourishing catering services; to freshly prepared daily lunch offerings. Sunterra will be hosting cooking classes at the campus, designed to be fun, informative and entertaining. And, as the on-site vendor, is providing healthy options and fresh, signature products at stations throughout the building.

“This definitely isn’t your average corporate lunch room,” says Price. “A big focus for us is offering affordable convenience to our customers to remove the stress and chore of getting a meal on the table or packing a lunch. We’ll even shop for WestJetters and deliver their groceries to their home or office.”

The new market is an exciting aesthetic blend of the traditional, European-style market concept paired with modern, clean and fresh features meant to complement the cheerful feel of the new campus.
The partnership itself is a perfect fit between two companies who have succeeded in challenging the traditional business models in their respective industries.

“We have partnered with a company who shares the same commitment to quality and so many of our core values,” says Price. “At a time when many companies are facing difficult circumstances, we feel very fortunate to be expanding, growing and cementing new partnerships with great companies like WestJet. The sky’s the limit.”

www.sunterramarket.com