Canada Thanksgiving Weekend
Jasper, October 9-10, 2020
Celebrating in the Rockies
" two wonderful evenings filled with great camaraderie, food and wine "

The Baillage’s first event since early 2020 was held at the historic Fairmont Jasper Park Lodge. Nestled in the beautiful Rocky Mountains in Jasper, Alberta, we met for two wonderful evenings filled with great camaraderie, food and wine.

Ordre Mondial des Gourmets Dégustateurs (OMGD)

This special Canadian Thanksgiving long weekend began with an OMGD event on the Friday. It was held in the Tonquin Room at the resort’s Clubhouse. Exquisite Rhône wines from the historic French estate of Paul Jaboulet Aîné were presented by Linda Robinson of Pacific Wines. Outstanding pairings by six Jaboulet wines complemented the four course-dinner directed by Sous Chef Gabriel Uggenti.

In 2006, Jean-Jacques Frey acquired Paul Jaboulet Aîné. The Frey family have become increasingly important in the French wine industry with significant interests in Champagne, the Haut-Médoc and Burgundy. Caroline Frey, Jean-Jacques’ daughter is winemaker and viticulturist for Paul Jaboulet Aîné.

MENU

“The Forage”

Carrot juice spätzle, carrot top gremolata
crème fraîche, black Himalayan salt
Côtes du Rhône Blanc ‘Parallèle 45’ 2018

Braised Alberta elk, heirloom crushed potatoes
soubise, roasted beets, salsify root
Crozes-Hermitage ‘Les Jalets’ 2016
and
Châteauneuf-du-Pape ‘Les Cédres’ 2015

Chocolate Terrarium
chocolate sponge “earth”, wilted caramel streusel
cocoa nib “pebbles”, blueberries
Muscat de Beaumes de Venise ‘Le Chant des Griolles’ 2014

Local cheeses
house-made preserves, pickles
Hermitage ‘Le Chevalier de Sterimberg’ 2017
and
Hermitage ‘La Chapelle’ 2016 (magnum)

Chaîne Dinner

On Saturday evening we were again in the Clubhouse but with a complete transformation. We were greeted with Champagne around a roaring fireplace. Everyone soon discovered the “joys” of trying to drink Champagne while masked and maintaining proper social distancing. A feat that might overwhelm the most experienced contortionist. Still practice makes perfect!

The dinner’s theme was “The Wild Hunt”, a menu designed as a homage to the Jasper Park Lodge Founders.

Invited into the main room we discovered a magical mist-filled paradise. The full moon projected on one wall. Table centrepieces of individual moons were placed amongst moss.

Bailli Toni-Marie Ion-Brown cordially welcomed members and guests back to the Chaîne and to this outstanding dinner.

MENU

"Textures of the Season"
End of summer cured salmon, squid ink
sweet pickled celery, radish, apple
Champagne Henriot Brut ‘Blanc de Blancs’ NV

"Venison and Roots"
Venison tartare, juniper, thyme, smoked crème fraîche
dehydrated root vegetable, pistachio “soil”
Laughing Stock ‘Portfolio’ 2017 - Okanagan Valley, Canada

"Sunchoke, Grains and Egg Yolk"
Puffed sorghum, wild rice, black garlic
Lunaria “Ramoro” Pinot Grigio 2018
Okanagan Valley, Canada

"Rabbit Ragu"
Foraged mushrooms, cavatelli pasta
Marchesi Barolo ‘Sarmassa’ 2014 - Piedmont, Italy

"Ice Globe"
Spruce tip and gin granite

"Duck"
Duck jerky, duck breast
buttermilk potato, goose rillettes, charred carrots
birch syrup, Saskatoon berry jus
Belle Glos ‘Clark & Telephone’ Pinot Noir 2018
Central Coast, California, USA

"Lost in the Woods"
Green matcha sponge, chocolate bark
Black Forest cap, pickled cherry coulée
Château Guiraud 2011 - Sauternes

"Whisky Pairing"
Nuts, chocolate, cheese

Following dessert, Toni-Marie gave the accolade for the evening. She highly praised David Gibson, Executive Sous Chef - Outlets; Steven Fernandes, Executive Sous Chef - Banquets and their teams.

Toni-Marie especially mentioned the theme, the teams’ devotion to autumnal flavours. How everything from table centrepieces, menu, even the slab of stone used in place of a charger, contributed to the evening’s great success.

We also recognised Georgina Acosta, Senior Chef De Partie who spent countless hours preparing the chocolate terrariums on Friday and the “Lost in the Woods” dessert on Saturday.

Commemorative plates were presented to Executive Sous Chef David Gibson on behalf of the kitchen brigade and to Andreas Conte, Director of Food and Beverage, for the Front of House staff.

Thanks to everyone at Fairmont Jasper Park Lodge for making the weekend a wonderful success.

Ashley James
Vice-Chargée de Presse