We were greeted with Champagne Veuve Clicquot and a delicious selection of hors d’oeuvres. The Delta Calgary South had separated the dining and reception areas. This made for an exciting reveal of the stunning tablescapes when it was time to be seated.

Executive Chef Michael Frayne treated the 64 attendees to an outstanding seven course menu celebrating World Chaîne Day.

At the conclusion of the evening, the brigade entered the ballroom to a well-earned round of applause. We were amazed to learn that all 64 of us were so well hosted by a brigade of 12. Bailli Joe Scorgie commented on the military precision of the service, well-paired courses and how balanced were the flavours of every course.

By tradition two commemorative plates were presented as a token of our recognition of the exceptional efforts of two members of The Delta’s staff. The plate for the front of the house went to Brent Stone, Manager and Sommelier, while the plate for the “heart of the house” went to Chef Chris Broughton.

Ashley James
Vice-Chargée de Presse