SALUT TO OCEAN WISE™ GRAND FINALE DINNER

The tables at River Cafe were set for the seven course meal sponsored by Visa Infinite

Oysters from both the West and East coast of Canada were offered to guests upon arrival prepared and served by Chef Eric Giesbrecht, Meta4 Foods and Chef Scott Pohorelic of SAIT


The oyster station was a hit with guests

Chefs Kyle Groves and Peter Swarbrick of Catch put the final touches on the first course

Chef Andrew Winfield of River Cafe and Chef Peter Swarbrick of Catch work in tandem to ready the first course

The first course was prepared by Chef Robert Clark of C Restaurant in Vancouver

Plates of Fresh Bayne Sound Farmed Scallop, dashi broth and freshly baked nori scone await service

The first course was paired with Osake Junmai Nama Sake from Granville Island

Chef Clark spoke to the importance of choosing sustainable fish and seafood options and pointed out a special guest in the audience a spot prawn fisherman who also caught some of the fish served that evening

Chef Peter Swarbrick of Catch adds sauce to a dish

Chef Kyle Groves of Catch focuses on plating

Chef Peter Swarbrick concentrates on beautifying every plate

Plates of Dungeness crab Salad roasted Bell Pepper Wild BC Ivory Salmon Mosaic prepared by the chefs of Catch

The 2nd course was paired with a 2009 Sandhill Viognier Osprey Ridge Vineyard Okanagan Valley

Chef Groves spoke about choosing sustainable seafood options at markets and restaurants

David Walker of 100 wines by David Walker spoke about the water consumption of wineries and their efforts to become more sustainable

Mike McDermid of Ocean Wise™, the Vancouver Aquarium conservation initiative and aquaculture education program based in Vancouver that educates and empowers consumers across Canada about the issues surrounding sustainable seafood

Orchestrated movements behind-the-scenes: Chef Kyle Groves, Chef Scott Pohorelic and Chef Paul Rogalski

Chef Andrew Winfield of River Cafe in the kitchen

Waiters take the third course to eager diners

3rd Course: Line Caught Pacific Ling Cod Wild Boar Pancetta, Black Trumpet Mushroom, Wild Ramp Marmalade, Fingerling Potato, Chorizo prepared by Chef Andrew Winfield of River Cafe

Chef Andrew Winfield tells the crowd about restaurants' efforts to support Ocean Wise

Chef Paul Rogalski of Rouge busy in the kitchen

Chef Paul Rogalski retrives a baking sheet from the wood oven

Grilled Albacore Tuna Foie Gras Bread Pudding Wilted Spinach and Beurre Rouge by Chef Paul Rogalski

Chef Paul Rogalski spoke about the new app from Ocean Wise making it easier for consumers to make sound seafood choices

Seaweed Crackers by Chef Andy Bujak of Boxwood

Cheese: Avonlea cheddar, Comox Brie and Sylvan Star Grizzly Gouda from the Dairy Farmers of Canada paired with a 2008 Anam Cara LAte Harvest Gewurztraminer Chehalmem Mountains

When guests gathered for the Salut to Ocean Wise Grand Finale Dinner presented by Visa Infinite April 17 2011 frigid temperatures and a layer of snow lingered ominously outside but it could not deter diners. A crowd gathered to enjoy seafood from some of the best chefs in Alberta and B.C. After enjoying freshly shucked oysters from both of Canada's coasts, guests sat down to a seven course dinner.

As guests chatted, the activity in the kitchen was fast paced and elegant to watch. In orchestrated movements the chefs took turns plating, saucing, and putting the final touches on the dishes. Though they had come from different restaurants the chefs worked remarkably well together. It was a beautiful sight to witness from River Cafe's open kitchen.

Donald House Salut wine and Food Festival co-Chair and Festival Director said that he had long wanted to put this event together. The evening was a wonderful opportunity "to taste fresh seafood in landlocked Calgary." Repeatedly, chefs and representatives from Ocean Wise underlined the importance of choosing sustainable options and making choices that will ensure
seafood for generations to come.

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VISA INFINITE DINNER AT RIVER CAFE

CSL was invited to the exclusive Visa Infinite/ River Café dinner series. Guests were greeted with glasses of Veuve Clicquot yellow label and charcuterie tasting including Chef Pohorelic’s favourite- house made 17 Month Berkshire Prosciutto, Duck Liver Pate, Fresh Lamb Merguez.

Throughout out five course meal diners enjoyed commentary from John Gilchrist and the always delightful David Walker (100 wines by David Walker).

Keep check the CSL website to check out for more photo’s from the event:

http://www.citystyleandliving.com/food

http://www.visainfinite.ca/

copyright K&S Media 2010

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