Canada Gala Dinner
Bailliage of Nova Scotia
Halifax, November 14, 2020
Amazing culinary experiences
" The Prince George Hotel and Gio's Executive Chef Gregory Burns delivered a fantastic evening "

The Windsor Room at The Prince George Hotel in Halifax Nova Scotia was the site of an outstanding Gala Dinner in November. Bailli Susan LeGallais and Vice-Argentier Craig Norton worked tirelessly to organize this event in such extraordinary times. Despite severe restrictions and hurtles, in the author’s opinion this was one of the best events Bailliage has held in recent years.

Unfortunately, while we were not able to host a reception a glass of Champagne was served to each attendee upon arrival. Masks were mandatory until guests were seated and visiting other tables was not allowed.

Due to the on-going pandemic larger tables were used so that guests could be appropriately distanced. Couples and partners were seated together. The maximum on a table was eight with “member bubbles” who had requested to sit together.

Executive Gregory Burns and his team prepared six delicious courses. Remy Richard chose a lovely selection of wines from the Bailliage’s cellar.

Chef Burns is “Red Seal” Certified and a graduate of Holland College, The Culinary Institute of Canada. He has built great relationships with local producers and continues to ensure his dishes include Nova Scotia products.

Most recently, working closely with Chef Martin Ruiz Salvador at Fleur De Sel in Lunenburg Nova Scotia, Greg’s culinary dishes flourished using locally-sourced items.  He won the bronze at Halifax Great Kitchen Party 2019 with his “fruits de mer”. Stunningly beautiful, this dish was a collation of many delectable flavours and textures.

MENU

Snow crab salad
Champagne Veuve Cliquot Brut NV

Pan-seared halibut
seaweed potato pavé, pea sauce, zucchini
Meursault 2011 - Olivier Leflaive, Burgundy

Duck breast
roasted cashews, foie gras sauce
Amarone della Valpolicella DOCG 2011
Cantina del Castello, Veneto, Italy

Scallops
sunchoke purée, lardon, Bacon wine, sunchoke crisp
Montes ‘Alpha’ Chardonnay 2015
Casablanca Valley, Chile

Short ribs
beets, kale, pickled shallots
horseradish crème fraiche
Caymus Cabernet Sauvignon 2011
Napa Valley, California

Quebec cheeses
- Ménestrel and Champayeur -
candied almonds, honey
Taylor Fladgate Port 2011

Smoked chocolate bar
hazelnuts, blueberries

The Prince George Hotel and Gio's Executive Chef Gregory Burns delivered a fantastic evening with featuring amazing culinary experiences through an exquisite menu, framed with delightful décor. Members and staff did an exemplary job in making the evening a success!

Jerzy Gajewski
Vice-Chargé de Presse