Christmas 2022
After missing two years of our Christmas event due to Covid the club enjoyed a memorable Christmas get together with spouses on December 12.
This year’s event was special in a couple of different ways.
Firstly – instead of our usual venue, Ernest’s at NAIT, the club convened at its usual meeting place, Sorrentino’s Catering Kitchen at 107th Ave and 109th Street. Our heartfelt thanks to Carmelo and Stella Rago for their continued generosity in making this facility available.
And Secondly – The menu was devised by club members divided into six teams and charged with designing a course for the dinner all based on a Canadian therne.
Menu
December 12, 2022 Christmas Dinnner
Amuse Bouche – Jacques Bardelot – Champagne
Prince Edward Island savage blond oyster champagne shooter on champagne sorbet
Alberta raised pork shoulder sausage seasoned with white pepper, ginger, dry mustard and nutmeg, with caramelized onion and Alberta Sylvan star aged gouda cheese.
Northern divine caviar served on a Canadian inspired deep-fried potato crisp seasoned with fleur de sel.
First Course – Venison terrine – 2021 Le Vieux, Pin Petit Rouge, Oliver British Columbia.
Prosciutto wrapped locally sourced venison terrine flavored with rocky mountain juniper berries, green apple, and calvados brandy. Garnished with jelled cubes of Niagara ice wine and blueberry gastrique, nestled on a bed of lightly dressed mixed greens.
Second Course – East coast meets west coast Seafood Bisque 2019 Domaine La Croix Montjorie Bourgogne L’Impatiente, Burgundy France.
Seafood tower of Pacific crabmeat, wild British Columbian salmon from Rivers Inlet, Atlantic shrimp and Digby scallops served in a Nova Scotia lobster and seafood bisque. Topped with salmon caviar and garnished with red pepper puree, basil gel and fennel fronds. Accompanied by a toasted baguette and French rouille sauce.
Third Course – Alberta free range striploin 2020 Osoyoos, British Columbia Black Hills Ipso Facto blend
Alberta raised organic wagyu striploin, veal demi-glace, locally sourced potato pave, balsamic mushrooms and maple roasted carrots.
Fourth Course – Locally sourced Cheese Souffle 2012 – Blue Mountain reserve brut
Home smoked applewood cheddar, Farmstead Emmenthal, Alberta sourced Dijon mustard, farm fresh eggs and hot sauce sourced from Stewart’s Garden peppers accompanied by a side salad of locally sourced butter leaf lettuce, Farrell pears, and British Columbian sourced honey crisp apples, drizzled with a walnut oil and apple cider vinaigrette walnuts sourced from Miquelon Lake.
Fifth Course – Lemon Mouse Cave spring late harvest
Arctic lemon mouse on almond crust with Edmonton raspberry cardinal sauce and holiday tuiles.
