Canada World Chaîne Day
Bailliage of Calgary
Calgary, April 13, 2019
National Executive joins celebration
" Spectacular sugar sculptures lit from their bases crafted in Chaîne colours arrived at each table "

The National Council of the Bailliage of Canada was pleased to join with dignitaries, members and guests from the Bailliage of Calgary to celebrate World Chaîne Day.

Held in conjunction with the bi-annual executive meeting of the National Council and organized by Bailli Toni-Marie Ion-Brown and her team, the dinner featured an incredible menu prepared by Calgary Petroleum Club Executive Chef Sean Cutler.

Bailli Ion-Brown welcomed us to the Club in the McMurray Room where we enjoyed Bollinger Special Cuvée Champagne with West and East Coast oysters served with a selection of condiments: mignonette, tabasco, charred lemon, and fresh horseradish.

Results of the Regional Jeunes Sommeliers Competition were announced. Kevin Milne from the Fairmont Chateau Lake Louise took first place. The Runner-up was Taylor Simpson from Teatro Group and in Third Place was Julian Simard-Gillis from the Post Hotel Relais et Chateaux.

An outstanding eight-course dinner was served in the Devonian Room.

Steve Six delighted us throughout the evening with live piano music.

The lights were dimmed for the grand finale. Spectacular sugar sculptures lit from their bases crafted in Chaîne colours arrived at each table. Wonderfully intricate mignardises, any picture taken could not do them justice.

Conseiller Culinaire Jan Hansen gave the accolade. He highlighted the impeccable military precision service, the wide selection of wines, their varied origins, along with how perfectly each plate was presented. Jan noted how every detail was impeccably attended to right down to the tulip arrangement in the men’s washroom.

Toni-Marie and Jan announced the plate recipients for the evening. This is a Bailliage of Calgary dinner tradition, one plate goes to a member from the front of house team and one goes to someone from the kitchen brigade.

For this evening, the recipients were Assistant Food and Beverage Manager Grace de Guzman and Pastry Chef Otto deNooij.

Concluding the accolades, the National Executive members together with local Bailliage members and their guests gave a special thank you to Food and Beverage Manager Frank Krsek and Sommelier Dave Amundrud for their efforts towards making the evening a resounding success.

Ashley James
Vice-Chargée de Presse