NEW ZEALAND WINEMAKERS DINNER PRESENTED BY VISA INFINITE AT RUSH RESTAURANT

 

A sign welcoming guests to the Visa Infinite Exclusive Dinner with New Zealand Winemakers

 

The menu for the evening from Executive Chef Dave Bohati

 

 

Oyster Bay Sparkling Cuvee Rose NV  Hawke's Bay is poured for arriving guests

A bottle of Yealands Estate Pinot Noir 2010 Marlborough, one of the four reception wines

A waitress with Quail Egg quiche, white anchovy parsley coulis

A closer look at the canape

   

 A waiter with beef tartare, sesame cone, chive

Oysters, Champagne Caviar

A look in the kitchen with the team anticipating the evening's beginning service

 

Daniel Ramon in the kitchen prepares for the amuse bouche

 

 

The amuse bouche: Rabbit rillette with ice wine gelee

Robert Ketchin, of New Zealand Winegrowers Canada

 

The first course: Scallop and Yellow Fin Tun, uni vinaigrette, yuzu, smoked aioli, and celery

 James McDonald of Yealands Estate.
Wine Pairing: Yealands Estate Gruner Veltliner 2011 Marlborough paired with the first course

 A closer look inside the kitchen as the team prepare for the second course

 

The Second Course: Sous Vide Steelhead Trout, white miso beurre blanc, ginger, BC fiddleheads

 

Claire Allan owner of Huia Vineyards

Wine Pairing: Huia Pinot Gris 2010, Marlborough

 

Executive Chef Dave Bohati meticulously plating up with his team

 

 The Third Course: Pork Belly, Dashi Jelly, Granny smith celeriac puree, fava bean

 

 Peter Sheehan of Mud House Wines

Wine Pairing: Mud House Estate Terraces Pinot Noir 2010, Central Otago

 

 

The palate cleanser: wasabi and yuzu sorbet with watermelon radish

In the midst of plating

 

Fourth Course: New Zealand Lamb Trio, olive polenta, truffle jus, ramps

 

Tom Hutchinson owner Rock Ferry Wines
Wine Pairing: Rock Ferry Tempranillo 2009, Central Otago

 

The Cheese Course: Dairy Farmers of Canada: Le Trappeur brie triple creme, Damafro  Saint - Damase Quebec, Amsterdammer Natural Pastures Cheese Company, Courtenay BC, Ermite Abbaye St.- Benoit, St. Benoit du Lac, Quebec

A last peek inside the kitchen

The  Dessert: Ivoire Chocolate Mousse, cassis core, lavender anglaise

From the Oyster Bay sparkling Cuvee Rose served to guests upon arrival to the variety of reception wines available to guests for tasting, to the array of canapes the Visa Infinite New Zealand Winemakers' Dinner at Rush restaurant in Calgary was an exercise in consummate details.

Uber talented Executive Chef Dave Bohati delighted guests with a menu that riffed well known New Zealand and Pacific Rim flavours.  The amuse of rabbit introduced diners to the clever flavour that were to characterize every dish.  There was an audible hubbub as guests tasted Bohati's sous vide steelhead trout - considered by many as one of the many highlights of the dinner.  The silky trout melted in the mouth, the  miso and ginger adding a tinge of Japanese flavour to the beurre blanc, while the crunchy, bright orange roe  juxtaposed earthy black lentils.  The quintessential New Zealand dish, was however, the trio of lamb - stuffed into pasta, made into a sausage and served as a rack. The merguez style sausage has a caramelized exterior and moist richness that was expertly executed, while the black polenta and green pasta were luscious.  Every course was meticulously crafted by Bohati and his team, who put toghether a cohesive and succinct menu.

To accompany the dinner winemakers from Marlborough and Central Otago featured their respective wines- with some surprises like the Rock Ferry Tempranillo (in New Zealand, who knew?).   CSL had the pleasure of dining with James McDonald, from Yealands, who delighted the table with photographs from the vineyard including a very cute picture of miniature sheep, who live on grounds.  The winery is committed to sustainability, even using crushed shells as fertilizer.  "Peter's a real idea's guy, he's full of great innovative ways that Yealands can make a mark globally," said McDonald. 

Lovely wine, sexy food, and a beautiful gathering.  

Kia ora!

visainfinite.ca

www.nzwine.com

www.rushrestaurant.com


You may visit the NEW Spring 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!

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VISA INFINITE BRUNCH SERIES: HOME TASTING ROOM WITH EXECUTIVE CHEF GEOFF ROGERS AND GUEST XAVIER LACAZE

BRUNCH SERIES: Home Tasting Room with Executive Chef Geoff Rogers and Guest Chef Xavier Lacaze

WHEN: Sunday, June 3, 2012 11 am

WHERE: Home Tasting Room, Main Floor, 110 8th Avenue SW, Calgary

COST: $75 per person (includes sparkling wine reception, wine, food and gratuity; taxes extra).

WHAT: Join Home Tasting Room Executive Chef Geoff Rogers and his guest, Top Chef Canada Season 2
contender Xavier Lacaze of Muse Restaurant and Lounge, for a collaborative brunch spectacular,
with matching wines presented by Wine of British Columbia, exclusively for Visa Infinite cardholders.
Opening to much acclaim just one year ago — and taking the runner-up spot in Avenue magazine’s
pick of best new restaurant for 2012 — Home Tasting Room has made its mark with intensely sincere
artisan-crafted and sustainable ingredients, a comfortable and welcoming vibe, and dishes that are
at once decidedly “homey” and subtly innovative.

WHO: Join the Home Tasting Room team and Chef Lacaze for a delicious brunch in a
convivial atmosphere, with carefully chosen wines from Wines of British Columbia. Esteemed food
writer John Gilchrist will guide diners through the dishes and techniques. Guests will receive a gift
bag containing a premium item from Le Creuset and the Dairy Farmers of Canada. (One gift bag per
couple or individual ticket holder.)

TO ATTEND: Seating is limited. Call 1-888-711-9399 today to reserve your place at the table. For additional details visit www.visainfinite.ca


You may visit the NEW Spring 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!

Follow us on twitter @CityStyleMag

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

You may visit the NEW Spring 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!

Follow us on twitter @CityStyleMag

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

VISA INFINITE EXCLUSIVE DINNER AT ALLOY

The dining series is presented by Visa Infinite

Alloy's bold red signage

Alloy emblazoned on a glass door

The wine dinner also featured New Zealand Wine

Uri Heilik, owner of Alloy

Cheese expert Reg Hendrickson of the Dairy Farmers of Canada

At a reception before the dinner guests sampled a selection of Canadian cheese

A lovely blue cheese

Tomato and cucumber yogurt chilli tomato concasse served as appetizers

A server from Alloy with mussels

A closer look at the baked New Zealand Mussels proscuitto bearnaise

Guests gathered at tables to await the Visa Infinite dining experience

Guests chatted with winemakers, many of whom had come directly from New Zealand

Guests enjoying the reception hour where a wine tasting of seven New Zealand wines was on offer

The crowd at Alloy

The decor at Alloy is fresh and reminiscent of spring time

Rogelio Herrera owner and chef at Alloy in the kitchen

The menu for the evening

Sheep's cheese mousse and oven dried kiwi salad sauvignon blanc vinaigrette served with Jackson Estate Stich Sauvignon Blanc 2010

Oven roasted New Zealand Blue nose sea bass "All Blacks" risotto lobster crema sauteed rapini served with Marisco Kings Thorn Pinot Gris 2010

Grilled New Zealand lamb chop "colonial goose" souffle tomato and spinach avocado oil served with Babich Reserve Syrah 2007

Roasted New Zealand venison striploin grilled yam puree karaka black berry glaze double smoked bacon crisp served with Waitiri Creek Pinot Noir 2008

Chocolate and strawberry pavlova vanilla cream mint syrup served Te Kairanga Runholder Chardonnay

Another look at the dessert

Representatives from the several New Zealand wineries were present. Pictured here with chef Herrera

The exclusive Visa Infinite dinner (where the pitch in the room got increasingly loud as the night progressed), took place at Alloy Dining room in Southwest Calgary. New Zealand wine producers joined the eager crowd in a 5 course menu that focused on New Zealand produce (Karaka blackberries; who knew?).

Cheese and Oyster Bay sparkling wine greeted guests, as they entered the room. An exceptionally delicious array of Canadian cheese from the Dairy Farmers of Canada was on display to taste (our favourite was the blue cheese).

Chef Herrera and his team prepared an outstanding, well seasoned, well thought out, and well balanced menu. The use of signature New Zealand ingredients was well integrated throughout the meal. The innovative use of Japanese black rice, (instead of arborio or carnaroli) to make the risotto, paired with an ultra light lobster crema was innovative and bright. While, the sheeps cheese mousse salad was perfectly dressed, and not to acidic, pairing with the Jackson Estate sauvignon blanc beautifully.

Every dish was, as noted above, well seasoned (this simple skill is easy to take for granted but difficult to perfect), allowing the New Zealand wine portfolio to shine through.

The finale to the meal, a light and refreshing pavlova with sweet strawberries was an excellent salute to New Zealand.

visainfinite.ca
alloydining.com
www.citystyleandliving.com