Monday, September 17, 2012


The schedule for the evening

Canadian candidate for The Bocuse d'Or 2012, Chef Alex Chen

Some of the silent auction items for the event


 Chef de Mission, Bocuse d'Or Canada Vincent Parkinson

The Polyjesters played jazz throughout the evening

An appetizer starts off the evening: corn and lobster 'chowder'

MC for the evening David Gray, host of CBC radio's The eyeopener

National Executive Chef Brandon Thordarson (left) and the team from Moxie's Classic Grill

The Ranchman's Club: Executive Chef Kenneth Titcombe's whole roasted leg of lamb from Driview farms with cumin and lemon scented jus and couscous salad with roasted vegetables, extra virgin olive oil and Moroccan lemon

Executive Chef Shaun Desaulniers (left) and his team from Belgo

Belgo: Executive Chef Shaun Desaulnier's spicy pork belly on crispy rice with kim chee

Executive Chef Mark Jorundson (left) and his team from Canyon Meadows Golf Club

Canyon Meadows Golf Club: Executive Chef Mark Jorundson's braised wapiti rib with Fort Macleod chokecherry jelly on a bannock potato cracker

 Executive Chef Kyle Groves and his team from Catch

Catch: Executive Chef Kyle Groves' Wild BC Albacore tuna carpaccio with avocado, chilies, and sprouted amaranth

Executive Chef  Josef Wiewer of the Bavarian Inn

Bavarian Inn: Executive Chef  Josef Wiewer's Roasted pork tenderloin, bacon-bread dumpling, green apple braised cabbage and chanterelles

Executive Chef Andrew Keen (far right) and his team from Chop Steakhouse

Chop Steakhouse: Executive Chef Andrew Keen's Brome Lake duck confit BLT with balsamic onion marmalade and cranberry walnut sourdough

Executive Chef Paul Peddle (left) and his team from the Fairmont Palliser

The Fairmont Palliser:  Executive Chef Paul Peddle's Lamb rack with potato mash and jus

Executive Chef Dean Kanuit (right) and his team from the Glencoe Club

The Glencoe Club: Executive Chef Dean Kanuit's bier garten classic beef rouladen with brown butter, parsnip puree, a red cabbage gastrique and tobacco style onions

The team from Hotel Arts

Hotel Arts: Executive Chef Duncan Ly's Dungeness crab salad with compressed honeydew/ crispy prosciutto and salted almonds

Executive Chef Scott Fedosoff and his team from Il Sogno

Il Sogno: Executive Chef Scott Fedosoff's warm salad of cannellini beans, pickled fennel and capers with marinated octopus

Executive Chef Justin Leboe (center) and his team from Model Milk

Model Milk: Executive Chef Justin Leboe's Baloney sandwiches: rabbit mortadella, edamame butter, red haven peaches, crostini 

Executive Chef Liana Robberecht (left) and her team from the Petroleum Club

The Petroleum Club: Executive Chef Liana Robberecht's Smoked Britisth Columbia octopus, diver caught fresh papaya noodle box

Chef de Cuisine Dave Bohati (second from left) and his team from Rush

Rush restaurant: Chef de Cuisine Dave Bohati's colourful "Peaches and Cream" Foie gras torchon, pickled BC Peach, Taber corn puree

A beautiful chocolate sculpture made from marzipan and chocolate from Pastry Chef Karthi Sengothaian of  the Fairmont Palliser Hotel

Pastry Chef Alena Shaio and her team from the Calgary Golf and Country Club

 Calgary Golf and Country Club: Chocolate Vanilla Indulgence from the

 Spiced dark chocolate ganache and white chocolate passion fruit terrine from the pastry chefs at the Fairmont Palliser Hotel

 Cam Dobranski (Executive Chef Muse) and his team

Muse Restaurant and Lounge: The International and Canadian Cheese table

Dubbed Hot Chefs Cool Jazz, the 2012 event took place at The Fairmont Palliser in Calgary.

In support of CCFCC Bocuse d'Or Canada and Brown bagging for Calgary's Kids, the evening's festivities included a silent auction, and dishes from some of Calgary's best chefs.

The event tuned into high gear with the live auction (mc'ed by the lively and entertaining Elevate auctions Bill Brown and John Murray).

Good luck to Chef Chen at the culinary olympics (Bocuse D'Or) in 2013!!

You may visit the NEW Fall 2012 digital edition of City Style and Living magazine (also available in print) at the following address (follow the three simple steps to access the full magazine, online) :

1) go to
2) click on the 'front cover' image, on the left hand side of your screen
3) to flip through the e-magazine, click on the bottom right hand corner
of the magazine, just as you would our print magazine!

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