City Style and Living Magazine Blog: calgary chefs

Friday, October 26, 2012

GOLD MEDAL PLATES 2012: A PHOTOSTORY

Guests had the opportunity to bid on some fantastic auction items

CSL spoke with down to earth Gold Medal Olympian Kyle Shewfelt, a passionate athlete for his sport of gymnastics. Shewfelt also commentated during the 2012 Summer Olympic games, and did an outstanding job (definitely one of CSL's faves from the games).

Several auction items

Victoria Gin, signed by the athletes were on display

2012 Gold Medal Plates Calgary winner, Michael Dekker (Rouge Calgary) plates up his foie gras with blueberries

Chef Dekker's plated dish

BRASSERIE AND WINEBAR KENSINGTON: Executive Chef Cam Dobranski

DISH: House made Brome duck pastrami and foie sandwich

WINE: Black Hills Estate 2011 Cellar Hand white

BELGO : Executive Chef Shaun Desaulniers

DISH: Briased oxtail tortellini, forest mushroom salad, parmesan basil foam

WINE: Gery Monk 2009 Merlot

NOtaBLE: Executive Chef Justin Labossiere

DISH: Wood fire grilled elk striploin, wildgame pate en croute, huckleberry jus

WINE: Laughing Stock 2009 Portfolio red

HOTEL ARTS RAW BAR: Executive Chef Duncan Ly

DISH: Petite saddle of lamb, pearl onion and raison preserve, apple and parsnip parfait

WINE: Sandhill 2009 Syrah

MODEL MILK: Executive Chef Justin Leboe

DISH: Model milk hot dog with smoked veal and foie gras. Peanut aoili, tomato truffle relish. Brioche bun.

WINE: Clos du Soleil 2011 Rose Cabernet Sauvignon

Executive Chef Home tasting room, Xavier Lacaze

HOME TASTING ROOM: Executive Chef Xavier Lacaze
DISH: Crispy berkshire pork and alberta potato roll, red beet mustard, pickled B.C. radish salad
WINE: Blue Mountain 2010 Pinot Noir

CHOP STEAKHOUSE: Executive Chef Andrew Keen
DISH: Trio of rabbit, parfait, rillette and cured smoked loin

WINE: Mission Hill 2009 Perpetua Chardonnay

TOWNSHIP/ CANVAS: Executive Chef Kenny Kaechele
DISH: Scallop choucroute with braised veal cheek
WINE: Black Hills Estate 2011 Viognier

CATCH: Executive Chef Kyle Groves

DISH: Sturgeon wrapped carb, Colville bay oyster and BC spot prawn, Plateau de Mer re-imagined.

WINE: Black Hills Estate 2011 Alibi

CRAZYWEED KITCHEN (Canmore): Executive Chef Eden Hrabec

DISH: Brown buttered sweetbreads, apricot masala, smashed baby potatoed with wilted spinach, chicken black pepper poppadom, preserved lemon

WINE: Joie Farms 2011 Noble Blend

Hospitable Chefs from the Marriott Calgary, (left) Executive Chef Eric Larcom and (right) Executive Sous Chef Hussein Haji smile as they proudly show off their dessert creations.

The dessert: maple bacon cupcake was beautifully spiced, with a mascarpone/ cream cheese frosting. This would be great as a tea cake.

The 2012 Culinary Winners are:

Gold: Eden Hrabec Crazyweed Kitchen 2011 Noble Blend, Joie Farms (Okanagan)

Silver: Cam Dobranski Brasserie &, Crazyweed kitchen Wine Bar Kensington 2011 Cellar Hand White, Black Hills Estate (Okanagan)

Bronze: Duncan Ly Raw Bar 2009 Syrah, Sandhill (Okanagan)

Best of Show Award Winners:

Gold: Blue Mountain’s 2010 Pinot noir

Silver: Black Hills 2010 Viognier

Bronze: Joie Farm 2011 Noble Blend

www.goldmedalplates.com

You may visit the NEW Fall 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!

Monday, September 17, 2012

BOCUSE D'OR IN YYC AT THE FAIRMONT PALLISER

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

Muse Restaurant and Lounge: The International and Canadian Cheese table

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

You may visit the NEW Fall 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!