




The exclusive Visa Infinite dinner (where the pitch in the room got increasingly loud as the night progressed), took place at Alloy Dining room in Southwest Calgary. New Zealand wine producers joined the eager crowd in a 5 course menu that focused on New Zealand produce (Karaka blackberries; who knew?).
Cheese and Oyster Bay sparkling wine greeted guests, as they entered the room. An exceptionally delicious array of Canadian cheese from the Dairy Farmers of Canada was on display to taste (our favourite was the blue cheese).
Chef Herrera and his team prepared an outstanding, well seasoned, well thought out, and well balanced menu. The use of signature New Zealand ingredients was well integrated throughout the meal. The innovative use of Japanese black rice, (instead of arborio or carnaroli) to make the risotto, paired with an ultra light lobster crema was innovative and bright. While, the sheeps cheese mousse salad was perfectly dressed, and not to acidic, pairing with the Jackson Estate sauvignon blanc beautifully.
Every dish was, as noted above, well seasoned (this simple skill is easy to take for granted but difficult to perfect), allowing the New Zealand wine portfolio to shine through.
The finale to the meal, a light and refreshing pavlova with sweet strawberries was an excellent salute to New Zealand.
visainfinite.ca
alloydining.com
www.citystyleandliving.com
Cheese and Oyster Bay sparkling wine greeted guests, as they entered the room. An exceptionally delicious array of Canadian cheese from the Dairy Farmers of Canada was on display to taste (our favourite was the blue cheese).
Chef Herrera and his team prepared an outstanding, well seasoned, well thought out, and well balanced menu. The use of signature New Zealand ingredients was well integrated throughout the meal. The innovative use of Japanese black rice, (instead of arborio or carnaroli) to make the risotto, paired with an ultra light lobster crema was innovative and bright. While, the sheeps cheese mousse salad was perfectly dressed, and not to acidic, pairing with the Jackson Estate sauvignon blanc beautifully.
Every dish was, as noted above, well seasoned (this simple skill is easy to take for granted but difficult to perfect), allowing the New Zealand wine portfolio to shine through.
The finale to the meal, a light and refreshing pavlova with sweet strawberries was an excellent salute to New Zealand.
visainfinite.ca
alloydining.com
www.citystyleandliving.com
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