HERE'S TO HOLIDAY SEASON: TAYLOR FLADGATE/ FONSECA TASTING WITH DAVID GUIMARAENS

The bites: a selection of cheese, pate and crackers to compliment the array of port.

The Winemaker : David Guimaraens

The cocktail: Croft Pink Port and sparkling wine: CSL coined this as the 'signature drink' for the magazine

All photos K&S Media

It was a treat to have winemaker (and part of the Fonseca/ Fladgate family), lead a port seminar including: Taylor Fladgate vintage 1985 Porto, Fonseca Vintage 2007 Porto, Croft Vintage 2007 Porto, Taylor Fladgate Vintage 2009 Porto, Fonseca Vintage 2009 Porto, Croft Vintage 2009 Porto.

From the rust/ inky 1985 vintage Taylor Fladgate with a long finish, and delicate yet full bodied and refined structure to the tannic and eucalyptus notes of the 2009 croft vintage port, each of the six ports at the tasting were unique with something for every palate.

The Croft Pink, a youthful pink port (new to the market) makes an excellent variation on a kir royale with sparkling wine or champagne.

As one of the largest Port houses, Fonseca Guimaraens (Fonseca) maintains an estate in Quinta do Panascal Portugal and remains a leader in the market.

Perfect to pair with dessert, or as an after dinner appertif, Port is the certainly the new black. Saude!

You may visit the Fall 2011 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!

JOIN THE NAPA VALLEY VINTNERS AT RUSH FOR A ONE OF A KIND WINEMAKERS DINNER

Image courtesy Rush

WHEN? NOVEMBER 3 2011

WHERE? RUSH RESTAURANT

WHY? An exclusive opportunity to enjoy a elegant cocktail reception, an exquisite 3 course meal prepared by Chef Andrew Stevens and his team, complete with wine pairings.

HOW? email carolyn@vintagegroup.ca for tickets, or phone 403-705-0577
Tickets are only $99 per person

WILLOW PARK WINES AND SPIRITS HOSTS ADELPHI DISTILLERY'S ALEX BRUCE

A tasting table set up for the Adelphi Distillery tasting

Alex Bruce of Adelphi Distillery

The tasting glasses at Willow Park

From the Adelphi Blended Scotch Whisky to the Adelphi Stratmill and the Adelphi Fascadale, Alex Bruce of Adelphi Distillery guided guests at Willow Park Wine and Spirits through a wonderful whisky tasting. City Style and Living’s favourite? The Bunnahabhain 31 year old with notes of orange and vanilla.

We were fascinated by Bruce’s beading method for estimating alcohol strength, the inside scoop on the future of the distillery (a boutique distillery is in the works) and anecdotes spanning from 1850 to present day (imagine a whisky tsunami).

www.willowpark.net
www.adelphidistillery.com

You may visit the digital edition of City Style and Living magazine at the following address (follow the three simple steps to access the full magazine, online) :

1) go to 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!

THE 'LUCKY YOU' PHOTO OF THE EVENING GOES TO...

Photo courtesy, Anthony Chalmers

... General Manager of Catch Restaurant (and CSL bud), Anthony Chalmers (in signature pink) with Jim Cuddy of Blue Rodeo and Ed Robertson. Congrats Anthony on a memorable photo!

You may visit the digital edition (also available in print) of City Style and Living magazine 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!

2011 GOLD MEDAL PLATES IN CALGARY

The 2011 Gold Medal Plates played host to athletes, chefs, musicians and guests during a fun-filled night in Calgary. To celebrate the next Olympics in London, British flags, London underground signs and a British inspired soundtrack lent a cool Brittania vibe to the Telus Convention Centre.

First, guests enjoyed a VIP reception with classic British cocktails - gin and tonic, Pimm's and Molson Canadian beer. Then, guests filed into the tasting room where ten chefs offered their best appetizers paired with sumptuous wines.

Last year's winner, Duncan Ly (Hotel Arts) plating his beautiful lamb appetizer

Some chefs took a cue from the British theme with Fish and Chips: Potato crusted black cod, curried creamed pea with dungeness crab, minted thai basil tarter sauce (from Belgo Brasserie's Chef Shaun Desaulniers, pictured above), while some went for all out decadence with Rougie foie gras sundae (Chef Michael Dekker, Rouge).

Other highlights included:

Chef Kyle Groves from Catch: Organic ocean BC spot prawns with Rougie Foie Gras, Saffron and vanilla with 2009 Black Hills Syrah (above)

Brasserie Kensington's Chef Cam Dobranski's Applewood smoked Alberta lamb rilette with brome lake foie gras torchon, apricot compote and lamb jus with 2009 Black Hills Syrah (above)

Rush Chef Andrew Steven's Smoked black cod, maple sake poached foie gras torchon, sesame chicken skin cracker miso powder, dashi/maple emulsion with 2009 Kettle Valley Gewurztraminer

Chef Justin Labossiere from Notable: Butter poached pork tenderloin double smoked bacon perogy root vegetable rissole, crab apple brown butter with 2010 Joie farm : a Noble blend (above)

Chef Andrew Keen from Chop Steakhouse and Bar: Foie Gras Sacchetti with squash and double beef shin consomme with Inniskillin 2008 Disovery Series Marsanne Roiusanne VQA (above)

Petite Restaurant's appetizer

Finally, the evening ended with a rousing musical performance from Jim Cuddy (Blue Rodeo), Ed Robertson and a live and silent auction.

When the Gold Plates were announced the winners were:

1st Place: Chef Michael Dekker, Rouge : Rougie Foie Gras Sundae with 2008 Sratus cabernet ice wine (below) 2nd Place: Chef Jan Hrabec, Crazyweed Kitchen: Chili crusted pork belly and steamed sablefish with peanut nahm jim with 2008 Peninsula Ridge Estates Fume Blanc

3rd Place: Chef Justin Leboe, Model Milk: Shrimp and grits with ham hock and rock shrimp vinaigrette with Bartier Scholefield Rose table wine 2010 (below)

All photo's K&S Media

Dessert for the evening: dulce de leche banoffee pie

The Fall 2011 issue of City Style and Living magazine, is available at
the following address (follow the three simple steps to access the full
magazine, online (also available in PRINT)) :

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!

TAI PAN PEKING CUISINE OPENS NEW LOCATION

Dozens of congratulatory floral arrangements line the entrance

The lucky roasted pigs (and MLA Wayne Cao (far right) were one of the many guests in attendance.

All of the co-owners (at left) and Chef Peter Luu and wife Vivian Kao

Traditional cabbages stuffed with chives, and ginger symbolize luck, wealth, prosperity

Traditional dragon dancers inaugurate Tai Pan

The Chefs: Dim Sum's Chef, Peng Co owner and Executive Chef Peter Luu and Kitchen Chef Pei

Refreshing Tsing Tao pairs well with the Peking cuisine

The array of seafood; CSL's favourite? The delicate sweet gai lon (Chinese broccoli), spicy crab, lobster fried rice and for dessert sesame balls made with sweet potato.

All photos K&S Media

The celebration got off with a bang (literally) at Tai Pan. The dragon dancers weaved their way throughout the restaurant, which was packed with hundreds of supporters to Chef and owner Peter Luu. The buffet style dinner featured dozens of including shrimp wontons, dim sum, stir fried vegetables, sweet and sour soup, and more.

The large space on Macleod trail is inviting, spacious and the open kitchen really adds to the feel of the space (you can catch a peek on your steamed pork buns right in front of your eyes).

We wish Chef Peter all the best in his newest venture.

ps- Don't forget to try their signature Peking duck and lobster fried rice!

Location: #100 9737 Macleod Trail SW

You may visit the Fall 2011 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!

THE HARVEST ROOM AT FAIRMONT HOTEL MACDONALD RE-OPENS

Welcome to the Harvest room. After a large icicle bore a hole in the ceiling of the Harvest room, making way for water to pour into the space, the beauty and grandeur of the Harvest room has blossomed again, nine months later.

A look at the Confederation lounge (so named after the striking 18-foot wide/ nine-foot high Fathers of Confederation reproduction painting above the fireplace) from the Jasper Room. A fantastic bird's eye view.

Venison tartar served in mini cones

Santana, a long standing employee at The Fairmont Macdonald greets guests with a glass of champagne

One of the appetizers: Oysters on the half shell

A look at the streets below. The Hotel has 9 stained glass windows representing each Canadian province (pictured above).

A look at the new Harvest room. Light, classic and inviting with views of the North Saskatchewan River Valley

Cocktail hour; bustling with activity and filled with history. CSL loves the 'old gentelmans' club, vibe: soft plush chairs, soft lighting, and bookshelves decorated with old books.

Musician Brett Lieberman serenaded the crowd with pleasant tunes throughout the evening.

The chefs: (left to right) Executive Chef Andrew Ihasz, Exec. Sous Chef Marcus Bugoy and Sous Chef Keith Jarvis

The menu for the evening

Chicken and cognac parfait with toasted brioche, sour cream chutney and microgreens salad paired with chateau de sancerre, Loire, France. Rich, creamy and well seasoned. This called for a LOAF of brioche instead of the two small triangles. A very rich and decadent start to the evening.

An homage to Chef Ihasz's work in San Fransisco, a refreshing crisp dungeness crab salad with avocado, roasted tomatoes, frisee and a tangy lemon vinaigrette, paired with Chateau St. Jean Fume Blanc Sonoma, California

The vegetarian option: salad with fresh rice wraps. We were pleased to be informed that the Harvest room has a policy of having the Chefs come to tables for those with allergies or dietary restrictions to ensure a pleasant experience. This means everyone, from vegans to raw foodists vegetarians and those with mild or severe food allergies have options. We appreciate the accommodations.

The vegetarian main: fried tofu with a squash puree, and smoked, grilled portobello mushrooms. Absolutely delicious, and 'meaty'.

Alternating Entrees:
Organic, sunworks farm chicken roulade with sage stuffing, lentils, oyster mushrooms glazed fall vegetables, light cider vinegar jus served with Willm Gewurztraminer, Alsace.

Roasted "Innisfail" lamb rack, crispy lamb shank and basil cannelloni, paysanne vegetables, eggplant and mint tian with Villa Saletta Borgo saletta, Rosso di Toscana. The crispy cannelloni stuffed with lamb shank was flavourful and delicious.

Dessert: Delice of chocolate: chocolate brownie, peanut butter ice cream, chocolate coulant, chocolate mousse paired with Taylor LBV Port. Pastry Chef Martin McCoy's inspiration, a recent chocolate competition. The voluptuous peanut butter ice cream added depth to the array of chocolate in differing textures: chewy, soft and creamy and warm and rich. Beautiful trio.
Photo's K&S Media

Check out the new Harvest room (and the always beautiful Fairmont Hotel Macdonald) while in Edmonton:
www.fairmont.com/macdonald


You may visit the Fall 2011 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!

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