ROUGE AND WHITE CARNIVAL AT ROUGE CALGARY

Heather (Rouge), serves up caramel corn for the crowd.

Baruch, walked around on stilts, and entertained the crowd throughout the evening.

Corn Chowder, and pork tacos from Rouge.

 

Super talented Chef Derrick Dammann (DNA Montreal) plates his pork belly and pickled watermelon salad. 

A closeup of Chef Dammann's dish.  This was one of CSL's favrourite dish of the evening, light, spicy, herbaceous, refreshing.  Summer personified.  Another highlight?  Rouge's own sauteed sweetbreads and carrot slaw, with mint.

A lively carnival atmosphere pervaded in Rouge Calgary's garden.  Chef Paul Rogalski played host to a "Rouge and White" event, which included a fortune teller, 'hula hooper', and magician/ stilt walker.

Intended to raise awareness for the Hotchkiss Brain Institute, showing support and bringing together people who have been affected by brain related illnesses or injuries, the lively party featured several local chefs including Chefs Connie DeSousa and John Jackson from Charcut, Chef de Cuisine JP Pedhirney, Chef Michael Allemeier, Chef Xavier Lacaze, and Chef Derrick Dammann.

www.hbi.ucalgary.ca. 
www.rougecalgary.com

 ALL PHOTOGRAPHY COPYRIGHT K&S MEDIA 2012 

You may visit the NEW Summer 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 http://www.citystyleandliving.com

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!

Follow us on twitter @CityStyleMag

AGCCOOKS: THE ART OF CUISINE 2012: A PHOTOSTORY

Framed pictures for the silent auction

What the chefs are keen on winning. The trophy: a giant whisk and flat spatula

The team from Moet, serving Hennessy Cognac, champagne and cocktails throughout the evening

Van Houtte coffee one of the sponsors for the evening. The brand also provided the secret ingredient: espresso dolce crema

Interactive art inside the AGC

The panel of judges for the evening: (left to right) John Gilchrist, Marc-André Royal, Don House, Michael Allemeier

The menu from Sky 360

The team from Sky 360

The chefs plating their second course

The appetizer: Espresso and cocoa rubbed duck magret with tortellini

The menu from Rush

The team from Rush

The team plating dessert: "rocky road"

Executive Chef at Rush, Dave Bohati shows off his cotton candy sugar mix using the secret ingredient, espresso

The menu from Hotel Arts: Raw Bar

The team from Raw Bar, including Chef Ausuma Mansy

The team chatting with some of the judges before the competition

The team huddles to discuss plating

Bacon wrapped Carmen Creek Bison boudin

The menu from Home Tasting Room

The team from Home Tasting Room (and Executive Chef Geoff Rogers with his ' eccentric spoon' in mouth)

Chef Rogers plating 'dirt' for his salad course

The menu from Charcut

The team (including Chef Dan Norcuot, in the middle) of Charcut

Plating the dishes

The team from Catch (including Chef Kyle Groves pictured in centre)

The chefs plating the appetizer

Cipollini onion veloute with cappucino foam

A closer look at the first course

Chef Groves plating the salad course

The salad included roasted red pepper with a goats cheese quenelle, pickled zucchini, eggplant puree, and truffle powder

A closer look at the beautiful second course

Plating the main course which used the second secret ingredient Carmen Creek Bison

Carmen creek Bison with cipollini onions, braised shortrib, tortellini

Dessert: buttermilk panna cotta

Judge Don House announces the eagerly anticipated winner of AGC Cooks 2012

Beating out the runner up by a mere 2 points was Chef Geoff Rogers of Home Tasting Room

THE EVENT: The annual fundraiser where the Art Gallery of Calgary (AGC) transforms into a kitchen stadium where six top chefs compete in a friendly culinary competition to benefit the Art Gallery of Calgary’s renowned Public and Education (Kindergarten to Grade 12) Programming.

THE CHEFS AND THEIR RESTAURANTS:

Chef Kyle Groves, Catch
Chef Dan Norcott, Charcut
Chef Ausuma Mansy, Raw Bar
Chef J.P. Gerritsen, Sky 360
Chef Dave Bohati, Rush
Chef Geoff Rogers, Home Tasting Room

THE CHALLENGE: Chefs must create a superior four-course meal featuring a secret ingredient. Each course is paired with wine.

THE SECRET INGREDIENTS: Van Houtte espresso dolce crema, Carmen Creek Bison

THE JUDGES: John Gilchrist, Marc-André Royal, Don House, Michael Allemeier

THE WINNERS:

AGCcooks People’s Choice Award: Chef Geoff Rogers at Home Tasting Room
AGCcooks Food Critic Award: Chef Geoff Rogers Home Tasting Room, Runner Up: Rush
AGCcooks Sommelier Award: Rush

www.artgallerycalgary.org

You may visit the NEW Spring 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 http://www.citystyleandliving.com
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!

Follow us on twitter @CityStyleMag

VISA INFINITE EXCLUSIVE DINNER : A TRIBUTE TO CANADA'S TOP CHEFS

(Left to right) Chefs Connie De Sousa (CHARCUT), Chef Dale MacKay (ENSEMBLE), Chef John Jackson (CHARCUT), and Chef Rob Rossi (BESTELLEN)

MC and Event Organizer extraordinaire Don House

The menu for the evening

Chicken liver mousse with Highwood Crossing organic grain crackers

Chef Dale MacKay is thoroughly focused on plating for the event

The Grapefruit cured hamachi with finger limes and caviar paired with Champagne Aubry Premier Cru Brut (NV)

Scallop Crudo, Arugula puree, meyer lemon, smoked maldon and bottarga. The dish prepared by Chef Rossi was so well balanced, with the saltiness from the bottarga shaved on top, the sweetness of the scallop and the mild acidity of the lemon. The toasted garlic chips added a nice crunchy texture to the dish.

Smoked rabbit rillette with spiced prunes. CSL chatted with Chef Rossi (view our 'BLAST FROM THE PAST' POST HERE) as he plated this appetizer. He talked to us about his time in YYC, his new restaurant Bestellen, which will open later this year all with Rossi's signature charismatic humor.

The assembly line, with Chef MacKay working intently on the black cod with pork thai broth, bok choy, smoked maitake, coriander and chili oil


A gorgeous dish. The silky, buttery fish was bathed in a comforting and mild broth vibrant with the fragrance with kaffir lime, lemongrass, five spice. The earthy mushrooms and crunchy pea shoots were also lovely.

Chef De Sousa's fire grilled High Country Bison heart kielbasa with brassica musturd and fennel kraut. This was thoroughly enjoyed by our table.

Chef De Sousa in the kitchen at Charcut

40 oz. Bone in Spring Creek Ribeye with marrow and taber corn polenta.
A LOT of MEAT.

The amazing cheese course (all Canadian Cheeses from the Dairy Farmers of Canada): Boerenkaas, Natural Pastures Cheese Company, BC; Comox Camembert, natural pastures cheese company, BC; Grizzly Aged Gouda, Sylvan Star Cheese, AB; Avonlea Clothbound cheddar, Cows Inc, PEI. Our table couldn't get over the apricot compote, and poached apricot (cooked in fall spices). From mild, creamy brie to the sharp sweet gouda these were all stars.

Late Harvest O'Henry Peach cobbler with spiced creme fraiche. A filling, but nice end to the evening.

Family photo: The team

Photos K&S Media

Three Chefs, Three City Tour

“Now that the battles are over, it’s exciting to be able to work with, instead of against, my former competitors”, said Top Chef Canada Season 1 winner, Dale MacKay. “It’s rare to have three passionate and demanding chefs in charge of one evening’s menu – but it’s a creative challenge we’re up for, and we’re excited to be collaborating on this unique culinary event for Visa Infinite cardholders.”

The evening drew a lively crowd of guests (tickets were sold out well in advance) to Charcut to celebrate the Top 3 Top Chef Canada contestants. The dinner progressed with lots of laughter, vigor and enthusiasm and great food. After the Visa Infinite event, the trio was headed to Banff for the Fairmont Banff Springs Wine and Food Festival. Chef Rossi confided that the tour across Canada was exhausting but enjoyed the challenge.

It was great to see the chefs interacting with diners, including young fans requesting autographs and photo's with the Top Chefs who obliged with big smiles. The trio were warm, welcoming and eager to share their experience on Top Chef.

All the best to all of the Top Chef's in their ventures, and CSL hopes to visit Bestellen and Ensemble soon!

For more from City Style and Living magazine, including the Fall 2011 issue, click here:
www.citystyleandliving.com

www.ensemblerestaurant.com

www.bestellen.ca
www.charcut.com