CELEBRATING 40 YEARS WITH A CLOS DU VAL TASTING AT RUSH

Clos du Val 2009 Chardonnay. Chilled perfectly, the bright citrus notes with a creamy nose and soft oak was a great introduction to the tasting.
This is a Chardy to stock up on for Spring.

Beautifully displayed cheese platter and cold cuts from the team at Rush

The selection of library wines at the tasting

Guests talk with representatives from Clos du Val

2007 Cabernet Sauvignon

Mark, smiling for the camera

An artistic display of cheese and nuts from Rush

Tracey (Clos du Val) pouring a glass for a guest at the tasting

2012 marks the 40th anniversary of Clos du Val. Founded by two French men, John Goelet and Bernard Portet, the Clos du Val vineyards are headquartered in Stags Leap California. The pair wanted to re-create Bordeaux style wines in North America, and in 1972 quickly bought land in Los Carneros (to produce Burgundy styles: pinot noir and chardonnay), and 150 acres of land in Stags Leap.

We were privileged to try a range of styles, including four 'library' vintages including CSL's personal favourite, the 1986 Cabernet Sauvignon (on a side note, during the French Culinary Institute Wine Tasting in 1986, Clos Du Val Winery won first place). This is a bold red with ripe tannins, and earthiness with hints of wood and coffee.

www.closduval.com

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VISA INFINITE EXCLUSIVE DINNER : A TRIBUTE TO CANADA'S TOP CHEFS

(Left to right) Chefs Connie De Sousa (CHARCUT), Chef Dale MacKay (ENSEMBLE), Chef John Jackson (CHARCUT), and Chef Rob Rossi (BESTELLEN)

MC and Event Organizer extraordinaire Don House

The menu for the evening

Chicken liver mousse with Highwood Crossing organic grain crackers

Chef Dale MacKay is thoroughly focused on plating for the event

The Grapefruit cured hamachi with finger limes and caviar paired with Champagne Aubry Premier Cru Brut (NV)

Scallop Crudo, Arugula puree, meyer lemon, smoked maldon and bottarga. The dish prepared by Chef Rossi was so well balanced, with the saltiness from the bottarga shaved on top, the sweetness of the scallop and the mild acidity of the lemon. The toasted garlic chips added a nice crunchy texture to the dish.

Smoked rabbit rillette with spiced prunes. CSL chatted with Chef Rossi (view our 'BLAST FROM THE PAST' POST HERE) as he plated this appetizer. He talked to us about his time in YYC, his new restaurant Bestellen, which will open later this year all with Rossi's signature charismatic humor.

The assembly line, with Chef MacKay working intently on the black cod with pork thai broth, bok choy, smoked maitake, coriander and chili oil


A gorgeous dish. The silky, buttery fish was bathed in a comforting and mild broth vibrant with the fragrance with kaffir lime, lemongrass, five spice. The earthy mushrooms and crunchy pea shoots were also lovely.

Chef De Sousa's fire grilled High Country Bison heart kielbasa with brassica musturd and fennel kraut. This was thoroughly enjoyed by our table.

Chef De Sousa in the kitchen at Charcut

40 oz. Bone in Spring Creek Ribeye with marrow and taber corn polenta.
A LOT of MEAT.

The amazing cheese course (all Canadian Cheeses from the Dairy Farmers of Canada): Boerenkaas, Natural Pastures Cheese Company, BC; Comox Camembert, natural pastures cheese company, BC; Grizzly Aged Gouda, Sylvan Star Cheese, AB; Avonlea Clothbound cheddar, Cows Inc, PEI. Our table couldn't get over the apricot compote, and poached apricot (cooked in fall spices). From mild, creamy brie to the sharp sweet gouda these were all stars.

Late Harvest O'Henry Peach cobbler with spiced creme fraiche. A filling, but nice end to the evening.

Family photo: The team

Photos K&S Media

Three Chefs, Three City Tour

“Now that the battles are over, it’s exciting to be able to work with, instead of against, my former competitors”, said Top Chef Canada Season 1 winner, Dale MacKay. “It’s rare to have three passionate and demanding chefs in charge of one evening’s menu – but it’s a creative challenge we’re up for, and we’re excited to be collaborating on this unique culinary event for Visa Infinite cardholders.”

The evening drew a lively crowd of guests (tickets were sold out well in advance) to Charcut to celebrate the Top 3 Top Chef Canada contestants. The dinner progressed with lots of laughter, vigor and enthusiasm and great food. After the Visa Infinite event, the trio was headed to Banff for the Fairmont Banff Springs Wine and Food Festival. Chef Rossi confided that the tour across Canada was exhausting but enjoyed the challenge.

It was great to see the chefs interacting with diners, including young fans requesting autographs and photo's with the Top Chefs who obliged with big smiles. The trio were warm, welcoming and eager to share their experience on Top Chef.

All the best to all of the Top Chef's in their ventures, and CSL hopes to visit Bestellen and Ensemble soon!

For more from City Style and Living magazine, including the Fall 2011 issue, click here:
www.citystyleandliving.com

www.ensemblerestaurant.com

www.bestellen.ca
www.charcut.com

AN EVENING AT DIVINO WITH THE SUTTON PLACE HOTEL

The light afternoon rain sprinkled through downtown Calgary before our evening began at Divino. We were invited to meet with some of the managers and executive team at the Sutton Place Hotel’s from Edmonton, Vancouver, Toronto and Chicago
(The Edmonton property was feature in the Winter 2008/2009 issue of City Style and Living magazine: http://www.nxtbook.com/dawson/ksmedia/citystyleandliving-winter08/)

The appetizers were delightful little bites featuring onion and cheese tarts, crisp zucchini tarts, crisp crab pouches and the selection of cheeses were abundant and a great pairing with the wine as always one of the strengths of Divino.

“We do a lot of business with Calgary, we have great restaurants and have a central location which is great for business travelers”, explained Richard Wong of the Sutton Place Edmonton.

The evening exemplified the strength of the hotel- the people. While each of the properties boast stunning décor and rooms, the friendly and helpful staff keeps travelers returning, as Richard Taylor from the Sutton Place Vancouver adds, “we have beautiful hotels but we're very down to earth, family friendly and accessible as well”. Well said.

ONE YEAR ANNIVERSARY FOR DAVID WALKER

David Walker


Garth, manager at Olives chats with the crowd

Chef Jonathan Canning enjoys a taste

The spread

Robert Bunka shows off the caramel corn

Two guests enjoy the scene

David carefully pours a glass of cremant

There is one thing David Walker and his team excel at is the ability to make people come together around great wine. The friendly and accessible staff lend a refreshing atmosphere to 100 wines by David Walker. The tasting drew a sizeable crowd- greeted at the door with caramel popcorn (you guys really know how to get the party started!)

Several of David's (and his customers) favourites of 2008 were available for tasting, as well as a peek at new favourties from the 2009 collection.

The talented Executive chef at Olives, Jonathan Canning , treated guests to appetizers including grilled shrimp, tuna, salmon and beef tartare, adding, "David loves his tartare".

A lovely charcuterie platter of cheese, meet and olives was also served alongside the wine.

After one great year, here's to another 100!!

http://www.davidwalkerwines.com/

All photos copyright K&S Media 2009

LAZY SPRING SUNDAYS

One of the great treats to living in Calgary is visiting any one of our Farmers Markets. This weekend, the staff at CSL decided to take a drive down to the Crossroads Market in the SouthEast (we realized this after a fateful wrong stop at the OLD location in the North. Calgary has changed just a bit over the years).

Enjoying the natural bustle of the crowds, we were naturally reminded of the markets of some our travels (including our time in France, the Caribbean and South America). The 'flea market' within the walls of Crossroads was a charming detour. Rows of vintage cd's, Diana and Charles memorabilia (will this be worth something ,someday?), stamps and glassware fill the flea market.

The Say Cheese Fromagerie Inc. is an emporium of imported and domestic cheese (TRY THE CANADIAN AGED CHEDDAR from Ontario - subtly sweet, with a crumbly, texture and pale yellow colour).

photo: Copyright 2008 K&S Media

We selected a small platter for our annual SURVIVOR party (it just happens to be one of those obnoxious guilty pleasures).

The subtly strong cheese paired nicely with an inexpensive (but oh so good) Banrock Station sparkling Chardonnay.

Also, while at the market we purchased fresh cherry tomatoes, which we had with a nice blue cheese dressing the next day. The tomatoes needed a little more ripening, but a brown bag and a couple of hours would do the trick (that, or a nice roasting in the oven with some olive oil, garlic and basil).

photo: Copyright 2008 K&S Media

Another interesting treat was to try a sunchoke. Resembling a small demented potato, with the taste and texture of a water chestnut, the sunchoke is native to North America. It's beautiful flowers look like a sunflower (hence the name). We simply boiled these and had a lovely mesclun salad.

photo: Copyright 2008 K&S Media

This certainly will not be our last visit. More to come.

Read more about our market explorations in the SUMMER 2008 issue of City Style and Living: To Market To Market.

Crossroads Market : 1235 - 26 Avenue SE ; www.crossroadsmarket.ca