The selection of sparkling wine and Champagne for the event (post consumption). Guests began the afternoon with a take on a Kir Royal (champagne and creme de cassis), with a Kir Regina: Saskatoon berry juice and extra dry fagetto (Michael Biggatini's own concoction). Biggatini decided on a tour around the globe, through bubbles.
Buttery, crisp and flaky croissants from Willowpark Gold and Country Club chefs
Willowpark Wines and Spirits coinnaiseur Michael Biggatini sabers a bottle of sparkling. Impressive and entertaining. "I used to have this rusty machete I used to sabre with, but it got lost. This is a beautiful fine sabre."
The main: Seared filet of salmon (topped with creme fraiche and beluga caviar) with a potato rosti, poached egg with blood orange hollandaise, and asparagus wrapped with prosciutto all topped with shaved white truffle.
Italy: Adami Prosecco. Made in the methode Charmat (fermentation in a stainless steel tank) from the Griollo grape, this is a soft sparkling with less acidity.
Spain: Pares Balta Cava. Cellaring the bubbles in caves, three grapes are found in this bold and more acidic sparkling.
France: Chateau de Targe. A sparkling from the Loire valley made with chenin blanc grapes. Crisp and sharp.
"I love this plaque, it reminds me of a Monet," Biggatini offers.
California: Laetitia, Rose. Made with Pinot Noir. "This is my favourite American Sparkling right now," Biggatini tells us. A rounder, fuller sparkling with yeasty complexity. A 'masculine' style.
France: Billecart Salmon Brut reserve NV Champagne. (Not pictured) Australia: Emeri muscat.
The delectable desserts including a cream puff and custard tart.
The Chefs and Michael Biggatini.Photo's K&S Media
On a windy lazy Sunday in Calgary, a group of guests joined Willowpark wines and spirits expert Michal Biggatini for a tour around the globe via bubbles. "This is such a nice way to start the day, don't you think?" he asked. Plenty of stories and laughter filled the store (Biggatini is a riot and his humour is easy), with a beautiful brunch provided by Chef David Leudage and Ben Massine of Willowpark Golf and Country club.
What better start (and end) to Grey cup weekend?
For more great wine and spirits events, visit:
www.willowpark.net
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