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Canada Dinner

Calgary, February 26, 2021

At Yellow Door Bistro, Hotel Arts

" bistro-inspired cuisine created by Executive Chef Quinn Staple, Maître Rôtisseur "

The Bailliage’s first gathering of 2021 was held on a wintry evening at the Hotel Arts’ unique Yellow Door Bistro. The fresh dusting of snow viewed out of the windows made everyone feel they were dining in a snow globe - a very special evening indeed.

Situated at the heart of Calgary’s art and entertainment scene, Hotel Arts offers a unique and refreshing connection to the city. Style-driven, the boutique property features modern décor and designer touches throughout with an extensive professionally curated art collection. Yellow Door Bistro, innovative in its culinary offerings, features bistro-inspired cuisine created by Executive Chef Quinn Staple, Maître Rôtisseur, with a reverence for classic ingredients served with a contemporary twist.

With COVID-19 protocols still firmly in place, we were seated throughout. Even so it was wonderful to be together, albeit six feet apart. We toasted friends across the room, celebrated birthdays, and were slightly less formal than usual.

The menu was just as whimsical with the name of several courses designed as a rhyme. That Scott was able to include his famous sourdough bread was a special treat.

RECEPTION

“Chips and dips”
Caviar and smoked onion crème fraiche
“Prawn cocktail”
Tempura prawn, tomato and horseradish gastrique
Smoked oyster chowder
Champagne Taittinger Brut Réserve

MENU

Sourdough and butter

“Arctic char in a jar”
Icy waters Arctic char, crispy pork belly
aerated smoked potato
Yalumba Eden Valley Viognier 2018 - Australia

British Columbia Dungeness crab
scallop, charred squash, foie gras terrine
wine jelly, Asian pear
Saint Véran 2018
Joseph Drouhin, Burgundy, France

“Under the Snow”
White truffle, parsnip custard
yellow and black chanterelles, macadamia nut
Domaine Carneros Estate Pinot Noir 2017
California, USA

“Squab on a Log”
Aged crown roast squab breast, rillettes
roast strawberry, liver mousse, smouldering log
Valpio Chianti Classico 2017
Tuscany, Italy

“Palate Cleanser”
grapefruit and gin

Canada prime beef tenderloin, short rib Wellington
celery root, caramelized beet, broccolini
crispy potato, grainy mustard jus
White Rock Vineyards Cabernet Sauvignon 2010
Première Napa Valley Auction Wine
Castor and Pollux - Napa Valley, California, USA

“Whispering Port”
Fonesca Port, Baileys, cold brew coffee

Crème brulée and chocolate tart
hazelnut crust, mocha ice cream

Bailli Toni-Marie Ion-Brown and Bailli Délégué Honoraire David Tetrault gave the accolade. They recognised how the entire Yellow Door team deserved praise for how well the evening came together.

Ashley James
Vice-Chargée de Presse

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