INSTAGRAM EFFECT FOR VISA INFINITE BRUNCH AT RIVER CAFE

Canapes: River Cafe fresh baked selection of pastries (pictured); House cured pork Lonzino; Fresh shucked west coast oysters

Pairing: N.V. Gaston Chiquet Champagne Cuvee de Reserve Brut

Course: Lois Lake Steelhead Trout Lox Acadian sustainable caviar, smoked chevre, blood orange, celery leaf

Pairing: N.V. Franck Peillot Vin du Bugey-Montagnieu Petillant Brut

Course: Wild Pacific Blue Cod and 64 degree Farm Egg parsnip rosti, Nova Scotia lobster vinaigrette

Pairing: Sonoma Cutrer Chardonnay

Course: wood Grilled Royal Farms Elk Striploin porcini and quinoa porridge huckleberry jus

Pairing: Montes Alpha Syrah, Apalta Valley, Chile

On a snowy February morning, guests turned up to sip sparkling wine, and feast upon brunch staples such as lox, eggs, and pastries.

With fresh shucked oysters reminiscent of the coast, a roaring fire and wine pairings with nearly every course - there were ample ways to warm up.

https://visainfinite.ca

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SALUT TO OCEAN WISE™ GRAND FINALE DINNER

The tables at River Cafe were set for the seven course meal sponsored by Visa Infinite

Oysters from both the West and East coast of Canada were offered to guests upon arrival prepared and served by Chef Eric Giesbrecht, Meta4 Foods and Chef Scott Pohorelic of SAIT


The oyster station was a hit with guests

Chefs Kyle Groves and Peter Swarbrick of Catch put the final touches on the first course

Chef Andrew Winfield of River Cafe and Chef Peter Swarbrick of Catch work in tandem to ready the first course

The first course was prepared by Chef Robert Clark of C Restaurant in Vancouver

Plates of Fresh Bayne Sound Farmed Scallop, dashi broth and freshly baked nori scone await service

The first course was paired with Osake Junmai Nama Sake from Granville Island

Chef Clark spoke to the importance of choosing sustainable fish and seafood options and pointed out a special guest in the audience a spot prawn fisherman who also caught some of the fish served that evening

Chef Peter Swarbrick of Catch adds sauce to a dish

Chef Kyle Groves of Catch focuses on plating

Chef Peter Swarbrick concentrates on beautifying every plate

Plates of Dungeness crab Salad roasted Bell Pepper Wild BC Ivory Salmon Mosaic prepared by the chefs of Catch

The 2nd course was paired with a 2009 Sandhill Viognier Osprey Ridge Vineyard Okanagan Valley

Chef Groves spoke about choosing sustainable seafood options at markets and restaurants

David Walker of 100 wines by David Walker spoke about the water consumption of wineries and their efforts to become more sustainable

Mike McDermid of Ocean Wise™, the Vancouver Aquarium conservation initiative and aquaculture education program based in Vancouver that educates and empowers consumers across Canada about the issues surrounding sustainable seafood

Orchestrated movements behind-the-scenes: Chef Kyle Groves, Chef Scott Pohorelic and Chef Paul Rogalski

Chef Andrew Winfield of River Cafe in the kitchen

Waiters take the third course to eager diners

3rd Course: Line Caught Pacific Ling Cod Wild Boar Pancetta, Black Trumpet Mushroom, Wild Ramp Marmalade, Fingerling Potato, Chorizo prepared by Chef Andrew Winfield of River Cafe

Chef Andrew Winfield tells the crowd about restaurants' efforts to support Ocean Wise

Chef Paul Rogalski of Rouge busy in the kitchen

Chef Paul Rogalski retrives a baking sheet from the wood oven

Grilled Albacore Tuna Foie Gras Bread Pudding Wilted Spinach and Beurre Rouge by Chef Paul Rogalski

Chef Paul Rogalski spoke about the new app from Ocean Wise making it easier for consumers to make sound seafood choices

Seaweed Crackers by Chef Andy Bujak of Boxwood

Cheese: Avonlea cheddar, Comox Brie and Sylvan Star Grizzly Gouda from the Dairy Farmers of Canada paired with a 2008 Anam Cara LAte Harvest Gewurztraminer Chehalmem Mountains

When guests gathered for the Salut to Ocean Wise Grand Finale Dinner presented by Visa Infinite April 17 2011 frigid temperatures and a layer of snow lingered ominously outside but it could not deter diners. A crowd gathered to enjoy seafood from some of the best chefs in Alberta and B.C. After enjoying freshly shucked oysters from both of Canada's coasts, guests sat down to a seven course dinner.

As guests chatted, the activity in the kitchen was fast paced and elegant to watch. In orchestrated movements the chefs took turns plating, saucing, and putting the final touches on the dishes. Though they had come from different restaurants the chefs worked remarkably well together. It was a beautiful sight to witness from River Cafe's open kitchen.

Donald House Salut wine and Food Festival co-Chair and Festival Director said that he had long wanted to put this event together. The evening was a wonderful opportunity "to taste fresh seafood in landlocked Calgary." Repeatedly, chefs and representatives from Ocean Wise underlined the importance of choosing sustainable options and making choices that will ensure
seafood for generations to come.

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You may visit the entire digital edition of City Style and Living magazine in three simple steps, 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 a magazine!