The schedule for the evening
Canadian candidate for The Bocuse d'Or 2012, Chef Alex Chen
Some of the silent auction items for the event
Chef de Mission, Bocuse d'Or Canada Vincent Parkinson
The Polyjesters played jazz throughout the evening
An appetizer starts off the evening: corn and lobster 'chowder'
MC for the evening David Gray, host of CBC radio's The eyeopener
National Executive Chef Brandon Thordarson (left) and the team from Moxie's Classic Grill
The Ranchman's Club: Executive Chef Kenneth Titcombe's whole roasted leg of lamb from Driview farms with cumin and lemon scented jus and couscous salad with roasted vegetables, extra virgin olive oil and Moroccan lemon
Executive Chef Shaun Desaulniers (left) and his team from Belgo
Belgo: Executive Chef Shaun Desaulnier's spicy pork belly on crispy rice with kim chee
Executive Chef Mark Jorundson (left) and his team from Canyon Meadows Golf Club
Canyon Meadows Golf Club: Executive Chef Mark Jorundson's braised wapiti rib with Fort Macleod chokecherry jelly on a bannock potato cracker
Executive Chef Kyle Groves and his team from Catch
Catch: Executive Chef Kyle Groves' Wild BC Albacore tuna carpaccio with avocado, chilies, and sprouted amaranth
Executive Chef Josef Wiewer of the Bavarian Inn
Bavarian Inn: Executive Chef Josef Wiewer's Roasted pork tenderloin, bacon-bread dumpling, green apple braised cabbage and chanterelles
Executive Chef Andrew Keen (far right) and his team from Chop Steakhouse
Chop Steakhouse: Executive Chef Andrew Keen's Brome Lake duck confit BLT with balsamic onion marmalade and cranberry walnut sourdough
Executive Chef Paul Peddle (left) and his team from the Fairmont Palliser
The Fairmont Palliser: Executive Chef Paul Peddle's Lamb rack with potato mash and jus
Executive Chef Dean Kanuit (right) and his team from the Glencoe Club
The Glencoe Club: Executive Chef Dean Kanuit's bier garten classic beef rouladen with brown butter, parsnip puree, a red cabbage gastrique and tobacco style onions
The team from Hotel Arts
Hotel Arts: Executive Chef Duncan Ly's Dungeness crab salad with compressed honeydew/ crispy prosciutto and salted almonds
Executive Chef Scott Fedosoff and his team from Il Sogno
Il Sogno: Executive Chef Scott Fedosoff's warm salad of cannellini beans, pickled fennel and capers with marinated octopus
Executive Chef Justin Leboe (center) and his team from Model Milk
Model Milk: Executive Chef Justin Leboe's Baloney sandwiches: rabbit mortadella, edamame butter, red haven peaches, crostini
Executive Chef Liana Robberecht (left) and her team from the Petroleum Club
The Petroleum Club: Executive Chef Liana Robberecht's Smoked Britisth Columbia octopus, diver caught fresh papaya noodle box
Chef de Cuisine Dave Bohati (second from left) and his team from Rush
Rush restaurant: Chef de Cuisine Dave Bohati's colourful "Peaches and Cream" Foie gras torchon, pickled BC Peach, Taber corn puree
A beautiful chocolate sculpture made from marzipan and chocolate from Pastry Chef Karthi Sengothaian of the Fairmont Palliser Hotel
Pastry Chef Alena Shaio and her team from the Calgary Golf and Country Club
Calgary Golf and Country Club: Chocolate Vanilla Indulgence from the
Spiced dark chocolate ganache and white chocolate passion fruit terrine from the pastry chefs at the Fairmont Palliser Hotel
Cam Dobranski (Executive Chef Muse) and his team
Dubbed Hot Chefs Cool Jazz, the 2012 event took place at The Fairmont Palliser in Calgary.
In support of CCFCC Bocuse d'Or Canada and Brown bagging for Calgary's Kids, the evening's festivities included a silent auction, and dishes from some of Calgary's best chefs.
The event tuned into high gear with the live auction (mc'ed by the lively and entertaining Elevate auctions Bill Brown and John Murray).
Good luck to Chef Chen at the culinary olympics (Bocuse D'Or) in 2013!!
www.bocusedorcanada.ca
In support of CCFCC Bocuse d'Or Canada and Brown bagging for Calgary's Kids, the evening's festivities included a silent auction, and dishes from some of Calgary's best chefs.
The event tuned into high gear with the live auction (mc'ed by the lively and entertaining Elevate auctions Bill Brown and John Murray).
Good luck to Chef Chen at the culinary olympics (Bocuse D'Or) in 2013!!
www.bocusedorcanada.ca
ALL PHOTOGRAPHY COPYRIGHT K&S MEDIA 2012
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