Executive Chef Geoff Rogers of Home Tasting Room and Executive Chef Xavier Lacaze of Muse Restaurants plating canapes
Broek Acres pork belly, apple gougere served as canape
Live music provided by Rick Climans Jazz Group
Chilled heirloom tomato gazpacho, pickled cucumbers, Turkish olive oil served with Myer Rose 2010 Okanagan Valley
A chef preparing cheese scones in the kitchen
Rabbit terrine, wild mushrooms, huckleberry preserve paired with Joie Riesling, 2010 Okanagan Valley
A busy kitchen scene
Seared Canadian scallops, cauliflower puree anchovy pesto paired with Painted Rock Chardonnay 2008 Okanagan Valley
Wild spring salmon "papillote" spring vegetables, carrot ginger broth paired with Greata Ranch Pinot Noir 2007 Okanagan Valley
Chef Rogers carving up the whole roast suckling pig
Chef Rogers and a chef plating up the suckling pig
Chef Lacaze at the other end of the restaurant serving up another whole roast suckling pig
Whole roast suckling pig, house condiments, preserves and breads served with Sandhill One, Small Lots, Phantom Creek Vineyard 2009 Okanagan Valley
A selection of Canadian Cheese: Petit Connaisseur Brie, Damafro Inc, Saint-Damase, Quebec; Sylvan Star Grizzly Gouda, Sylvan Star Cheese, Alberta; Devil's Rock Creamery Blue Cheese, Thornloe Cheese, Ontario
Plates ready for the last touches of dessert
Lemon zest and cream cheese mousse, fresh marinated strawberries semolina sponge cake
Chefs Lacaze (left) and Rogers (right) with host Don House (centre)
Calgary's Home Tasting Room hosted a Visa Infinite Exclusive Brunch on June 3 2012. A crowd dressed in pastel hues entered Home Tasting Room to the soothing sounds of the ultra talented Rick Climans Jazz Group duo, for a collaboration between executive chef Geoff Rogers of Home Tasting Room and Executive Chef Xavier Lacaze of Muse Restaurant and former Top Chef Canada (S2) contestant.
Two long communal tables punctuated with kelly green chairs were filled with eager diners. Guests anticipated the whole roast suckling pig, which was basted hourly the night before by Chef Rogers and was one of the highlights of the brunch, with diners requesting extra crisp skin and seconds. The cellophane-like 'papillote' salmon, elicited cooing and the plastic papillote was cut at the table with the chefs adding hollandaise and maldon salt to each guests plate.
This brunch was a relaxing way to spend a Sunday, and a great team effort by both Chefs.
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