On a “frosty” minus 22⁰C February evening, members and friends of the Bailliage of Calgary gathered at the Southern Alberta Institute of Technology (SAIT) Tastemarket to celebrate “Cook for the Cause”, raising funds for SAIT scholarships, as well as the Jeunes Chefs Rôtisseurs and Jeunes Sommeliers Competitions.

MC Joe Scorgie welcomed everyone once they had been greeted with flutes of Taittinger Champagne along with three artistic appetizers created by SAIT Chef Steve Lapine:
- Osso bucco with cabbage
- Truffle ricotta tortellini
- Butter poached lobster with potato

We began our tour of the live stations with a togarashi-crusted Albacore tuna, pickled mango, citrus dressing, and sheared romaine courtesy of Chef Rogelio Herrera of Alloy.

Next, we stopped to sample a popular wine station provided by Luigi Bosc with wines from Argentina, Joseph Drouhin Burgundy and Maison Sichel Bordeaux on offer.

Then we tried a creation by Chef Rosalyn Ediger from SAIT: a flavoursome vegetarian dish of confit celery root, roasted sweet peppers, basil, onion crisps, and chili oil.

Quinn Staple joined us from Hotel Arts, sampling a luscious deconstructed baked potato, potato gnocchi along with crème fraiche, chives and bacon bits, topped with grated mimolette.

Chef Andrew Springett from SAIT served a perfectly tender smoked duck breast, parsnip parfait, salad and crisp with golden raisin sauce.

Conseiller Culinaire Jan Hansen presented Vietnamese shaking beef striploin with basil-infused pea puree and flawless wild mushroom aranchini.

It was time to move on to the charcuterie and cheese station. The charcuterie was skilfully prepared by SAIT students under the supervision of SAIT Chefs Desmond Johnston and Georg Windisch. An enticing selection of cheese had been donated by Worldwide Specialty Foods Ltd.

Next to the bar, Carlie Latta from Burwood Distilleries was sampling their brands of gin, vodka, Medica Honey Liqueur and Honey Eau de Vie. Steven Martinson created a unique champagne cocktail that was refreshing and summery! A tempting trio of beverages from The Grizzly Paws (Root Beer, Powder Hound Pale Ale and Alpenglow Winter Ale) were offered at the bar.

For dessert, SAIT provided an orange pistachio creamsicle with cotton candy, served beneath a superb sugar statue created by Christine Beard, incorporating a sugar Chaîne plate, along with another sugar Chaîne plate among the cotton candy. Completing the evening, we sampled Kensington Wine Market’s 25th anniversary 1992 Vintage Port, from the cellars of Taylor Fladgate.

Our grateful thanks went to all the chefs who participated.

Boosting the funds raised, our silent auction items all proved popular attracting brisk bidding activity.

Last but not least, an enormous thank you is due to all members and guests who braved the cold to join us making this an evening to remember. We cannot begin to express our gratitude to you for supporting future generations of Chefs through your generosity.

Ashley James
Vice-Chargée de Presse