Tuesday, April 12, 2011


Bottles of Chambord greet guests as they enter Salut's Chambord Palais Royal Challenge at Hotel Arts

Chambord is a black liqueur crafted from raspberries, blackberries, Madagascar vanilla, Moroccan citrus peel, honey and cognac

The Westin's Royale Float made from 3/4oz, Chambord, 1/2oz Drambuie, 1oz Madagascar Vanilla Bean Ice Cream, Sugar Cane Black Cherry Cola (the bartender's secret is to use only sugar cane cola not cola made with fructose)

The Westin's “Venaison” Chien Chaud: House made Venison and Pork Shoulder hot dog dressed with Chambord ketchup and mustard aioli, caramelized onions all placed in a brioche bun

Vero's 72 hours organic diamond willow short ribs w kiffir lime leaves & lemon grass, lentil salad w vanilla & Banyuls vinaigrette, Chambord blood orange reduction

Broek Pork Acres Pulled Pork Chambord Royal BBQ Sauce Red Cabbage Slaw from Saint Germain

Chef Darcy Welsch and his team from Barclay's at the Sheraton Suites Eau Claire

Chambord Braised Beef Short Rib RavioliCaramelized Onion, Chambord Saskatoons, Micro Arugula from the Sheraton team was paired with a Saskatoon Berry Chambord Belini (½ oz Chambord Palias Royale,½ oz Saskatoon Berry Coulis, 2 oz Spumante, 3 Saskatoon Berries)

Pouring drinks for the eager crowd

Chef Johnathan Canning in front of his dish of Mole BBQ Pork Buns Canning paired his dish with a Chambord Mystery Cocktail

Chef Cameron Slade of the Metropolitan Grill Mount Royal Village prepared Rosemary Pecan Crusted Pork Tenderloin Chambord Poached Pineapple, Tropical Chambord Reduction served with Chambord Tropics Muddled Tropical Fruit (3oz), .5oz Sky Pineapple, 1.5oz Chambord Royale Fresh squeezed lemon juice of 1 whole lemon

The team from Raw Bar at Hotel Arts working on their dish

Brome Lake Duck Confit Croquette Raspberry, Beet and Citrus Salad, Chambord Vinaigrette and Swiss Chateau Royale

Chef Kyle Groves stands in front of his Vanilla & Chambord Braised Short Rib Crespelle which was paired with a Bloody iceberg margarita (1 oz Tequila silver, ½ oz triple sec, 3 oz lemon & lime juice (made in a margarita machine), ½ oz Chambord Raspbery Liqueur)

Anthony Chalmers of Catch raises a glass to toast the event

Chambord was introduced to King Louis XIV during one of his visits to the Ch√Ęteau de Chambord in the late 17th Century. During Salut's Chambord Palais Royal Challenge restaurants from across Calgary competed for create delicious appetizers paired with a cocktail. It was a great meeting of chefs and mixologists.

While chefs made use of game meats and red meat to pair with the berries present in Chambord, mixologists used everything from beer to champagne to ice cream to show the liqueur's versatility. Many restaurants were innovative in using the liqueur in sauces and glazes echoing the notes of their signature drinks.

Guests tasted from the various preparations and voted on their choices. A panel of judges also chose their favourites.

The Winner? Olives Calgary

2nd Place: The Westin

Consumer Choice: Vero Bistro

We'll toast to that.

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