The Bailliage held a very different BBQ event at the Highlands Golf Club on August 31st. This was the first event since the Canada-wide COVID-19 shutdown in March. It was a precursor to more planned events for the remainder of the year in September, October and November. As the hospitality industry has begun to work its way back, the majority of the Bailliage’s members indicated their willingness to attend dinners via a survey.

This was the first step in that long road back. There was no shortage of different steps required in planning this BBQ dinner.

Representatives of the Bailliage had to meet with the venue more than a few times to iron out the details as what was acceptable today and might not be acceptable tomorrow as viewed by local Public Health authorities! Many different protocols were put in place to ensure the safety of not only the members but also of the staff working the event. Needless to say masks were mandatory as a chilly evening in Edmonton forced the tables to be set indoors.

As members and their guests arrived the traditional stand-up reception and served hors d’oeuvres were not permitted. Instead, everyone was asked to walk up to the wine station individually and make a choice which was poured only by the server. The food was served from the buffet stations by the chefs and servers. No guests were allowed to touch any utensils on the buffet. Tables were called one at a time to go to the food station. Every time one got up from the table, masks were required.

MENU

Reception
Meuwly’s meat board
house made pickles and olives

Salads
Drunken shrimp and grilled peach salad
mixed greens and a citrus vinaigrette

Caprese salad
heirloom tomatoes, fior de latte, aged balsamic
garden basil and Maldon Sea Salt

Mediterranean couscous salad
dry fruits, almonds, and a parsley and herb dressing

Sides
Herb-roasted baby potatoes
Smoked BBQ baked beans
Charred maple-glazed carrots
Seafood paella

From The Grill
Pineapple chicken kabob
glazed with a whisky BBQ sauce

Birch-glazed salmon
smoked onion and bacon relish

Top sirloin steak skewers
red peppers and onions

Dessert Trio
Salted caramel chocolate bombe
Cheesecake with macerated berries
Lemon meringue tart

The Highlands Golf Course did a fantastic job in ensuring that the members were well looked after and that this superb event ran smoothly and effectively in these times of pandemic.

Thanks went to Executive Chef Vikram Redgaonkar and Food and Beverage Manager Samantha Castor for an outstanding afternoon.

Harjeet Singh Mehdwan
Bailli