Anfindsen/Treeter Bar-b-que 2009

The Annual Barbeque of the Alberta Nord Bailliwick de la Chaîne des Rôtisseurs was held on Sunday, August 9th, 2009 at the beautiful home of Laurie Anfindsen and Len Treeter. The members and guests were treated to crisp white linens and quaint milk white retro centre pieces with white blossoms. The view was spectacular and the evening was one of the finest.

Our professional host was David Eayrs. He started us off with a delicious gazpacho with a zip of finely chopped onions and herbs. We enjoyed a Trapet Cremant d'Alsace served in flutes as we walked in the garden.

The cold buffet included a beet and vodka cured halibut, cherry tomato and pearl bocconcini tossed with herbed greens and extra virgin olive oil. On ice, we had a delicious sweet potato and mango salad and a white balsamic watermelon salad with feta and crispy red onions. No barbeque is complete without serving up burgers. Our treat was special bison slider burgers with caramelized shallots and Shropshire bleu. For a melt in your mouth experience here was Cajun spice Australian lamb chops that had been marinating for three days in a special charcoal spice. The group enjoyed BBQ Mahi-Mahi with orange mango sauce and Angry chicken kebobs with spicy cilantro yogurt.

The 2006 Saddleback Pinot Blanc was very refreshing and the 2006 Two Hands Bull and the Bear complimented the barbeque entrees.

For a show stopping finish the dinner was followed by black pepper scented strawberries and pineapple flambeed with Malibu rum served with French crepes and homemade candied walnut ice cream. Delicious bites of warm peppered scones with strawberries and whipped mascarpone finished with a balsamic reduction were finishing touches to this dessert. Then there were the specially chosen International cheeses selected by our chef.

Once again, David Eayrs did a superb job; he has left the Royal Mayfair Golf Course as the Executive Chef on a high note. It was a wonderful finale for David and the group wishes him well in his next venture. The food, the ambiance, the river valley view and the gracious hospitality made it a memorable event.