The Shaw Conference Centre – January 15, 2012

This dinner was held in order for CULINARY TEAM CANADA to have a practice dinner in preparation for the Culinary Olympics of 2012 while in Edmonton for which the Team prepared three of the six courses. The team is comprised of six members, plus three coaches, and Brad Horen - captain, James Holehouse – Pastry chef, Assistant Manager – Retitute Mendoza, and Simon Smotkowicz - Manager from Edmonton. The dinner was interesting in that each course was comprised with three dominant flavours which all melded giving the diner a burst of flavours on the palette. The selected wines balanced nicely with each dish despite the Baillie Sommelier having to choose wines without the benefit of having had a tasting dinner. For example the second course was a Jerusalem Artichoke Soup with Miniature Duck Foie Gras Escallop and Truffle Brioche accompanied with a 2007 Trapet Sonneglanz Pinot Gris. Part of the evening`s business was the presentation of the Best Dish Award Plate for 2011 to the Jasper Park Lodge which was accepted by Chef Harjeet Mehdwan and Banquet Manager Derek Ingraham. Upon conclusion of the dinner all chefs and sous chefs were presented with Certificates of the Bailliage as were the white-gloved servers. The servers in particular appreciate receiving these certificates as they are a positive benefit to their resumes.

Menu (PDF)