THE HARVEST ROOM AT FAIRMONT HOTEL MACDONALD RE-OPENS

Welcome to the Harvest room. After a large icicle bore a hole in the ceiling of the Harvest room, making way for water to pour into the space, the beauty and grandeur of the Harvest room has blossomed again, nine months later.

A look at the Confederation lounge (so named after the striking 18-foot wide/ nine-foot high Fathers of Confederation reproduction painting above the fireplace) from the Jasper Room. A fantastic bird's eye view.

Venison tartar served in mini cones

Santana, a long standing employee at The Fairmont Macdonald greets guests with a glass of champagne

One of the appetizers: Oysters on the half shell

A look at the streets below. The Hotel has 9 stained glass windows representing each Canadian province (pictured above).

A look at the new Harvest room. Light, classic and inviting with views of the North Saskatchewan River Valley

Cocktail hour; bustling with activity and filled with history. CSL loves the 'old gentelmans' club, vibe: soft plush chairs, soft lighting, and bookshelves decorated with old books.

Musician Brett Lieberman serenaded the crowd with pleasant tunes throughout the evening.

The chefs: (left to right) Executive Chef Andrew Ihasz, Exec. Sous Chef Marcus Bugoy and Sous Chef Keith Jarvis

The menu for the evening

Chicken and cognac parfait with toasted brioche, sour cream chutney and microgreens salad paired with chateau de sancerre, Loire, France. Rich, creamy and well seasoned. This called for a LOAF of brioche instead of the two small triangles. A very rich and decadent start to the evening.

An homage to Chef Ihasz's work in San Fransisco, a refreshing crisp dungeness crab salad with avocado, roasted tomatoes, frisee and a tangy lemon vinaigrette, paired with Chateau St. Jean Fume Blanc Sonoma, California

The vegetarian option: salad with fresh rice wraps. We were pleased to be informed that the Harvest room has a policy of having the Chefs come to tables for those with allergies or dietary restrictions to ensure a pleasant experience. This means everyone, from vegans to raw foodists vegetarians and those with mild or severe food allergies have options. We appreciate the accommodations.

The vegetarian main: fried tofu with a squash puree, and smoked, grilled portobello mushrooms. Absolutely delicious, and 'meaty'.

Alternating Entrees:
Organic, sunworks farm chicken roulade with sage stuffing, lentils, oyster mushrooms glazed fall vegetables, light cider vinegar jus served with Willm Gewurztraminer, Alsace.

Roasted "Innisfail" lamb rack, crispy lamb shank and basil cannelloni, paysanne vegetables, eggplant and mint tian with Villa Saletta Borgo saletta, Rosso di Toscana. The crispy cannelloni stuffed with lamb shank was flavourful and delicious.

Dessert: Delice of chocolate: chocolate brownie, peanut butter ice cream, chocolate coulant, chocolate mousse paired with Taylor LBV Port. Pastry Chef Martin McCoy's inspiration, a recent chocolate competition. The voluptuous peanut butter ice cream added depth to the array of chocolate in differing textures: chewy, soft and creamy and warm and rich. Beautiful trio.
Photo's K&S Media

Check out the new Harvest room (and the always beautiful Fairmont Hotel Macdonald) while in Edmonton:
www.fairmont.com/macdonald


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