(left to right) Proprietor, Stephen Deere, Executive Chef JP Pedhirney and Proprietor Heather Wighton
Chef busy in the kitchen preparing for the dinner, including Sous chef Darren Debergh (left)
Dish: A beautiful warm, silky Rutabaga soup with crispy chicken skin, pickled pearl onion and pear.
Wine: Joie Farm noble blend aromatic white VQA 2011: Naramata, BC
Dish: Hamachi with coriander and lime vin, radishes (red and black) red Serrano chilis and togarashi
Wine: Joie Farm noble blend aromatic white VQA 2011: Naramata, BC
Dish: Potato bruniose potato with green pea, sous vide egg, truffles, bacon gel and brassica mustard
Wine: Querciabella Chianti classico DOCG 2009 Tuscany, Italy
Dish: Sturgeon grilled sturgeon with beet ribbons, borscht consomme, caviar creme fraiche and brussel sprouts
Wine: Antech heritage cremant de limoux brut millisime 860 AOC 2010 Languedoc, France
Dish: Lamb Grilles saddle, crispy lamb belly, cippolini onion farinata and black olive emulsion
Wine: Te Mata Bull nose Syrah 2010 Hawkes Bay New Zealand
J. Boutin Cote rotie Bonneveaux AOC 2010 Northern Rhone, France
Palate cleanser: Crabapple soda
Dish: Chocolate Cremaux, toasted meringue, sweet potato sorbet, lemon gel, and corriander chocolate soil (from Pastry Chef Dylan Nosal)
Wine: Brigaldara Recioto della Valpolicella Classico 2006 Veneto, Italy
A celebratory dinner was held on a chilly Monday evening to introduce the new vision and new players at Muse restaurant in Calgary. A thoughtful, considered menu was presented by the hosts; a Spring offering, hinting at the rebirth of both the restaurant and the new season.
After working in the Caribbean for several years, the opportunity to come back to Calgary lured Proprietor Stephan Deere who purchased Muse with Heather Wighton in 2012."This is the best kitchen in the world, the guys are skilled, creative and truly love their job. I have trouble trying to send them home some days," Deere joked, adding that the focus at Muse will be on unpretentious, approachable food.
Executive Chef JP Pedhirney chimed in noting that his first experience at Muse was with then Executive Chef Cam Dobranski at the helm. "That was my first experience with a tasting menu, and I was in awe. I want to follow in his footsteps, with my own twist. [I want the food to be ] playful, ingredient focused, with new textures and flavours. It's my intention to carry on the tradition of outstanding food."
Wine was expertly paired by Andrew and Mark from Bonvida Wines, reaching a crescendo with the
Brigaldara, a truly special Valpolicella with notes of spice, vanilla and ripe fruit paired with the rich dark chocolate dessert.
With a promise of being: "different, distinct, incomparable, individual and unequaled," we think that the gracious and hospitable crew at Muse will continue with great success.
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