Seriously, how happy would you be to finally sit down to a setting like this on the 18th floor of the Royal York Hotel.
6 Course Menu with a Canadian Fairmont Properties Theme. For menu description, I have decided to borrow the Sommeliers tasting notes to write about each course.
Executive Chef David Garcelon with an obviously scared stiff apprentice... (yuk yuk yuk)
The Fairmont Algonquin Hotel
Spring Creek Ranch Beef Tenderloin & Braised Veal Cheek, White Cheddar & Buttermilk Polenta
2008 Black Hills Estate Winery, 'Nota Bene', Black Sage Road Vineyard, Okanagan Valley, British Columbia
"Single vineyard, Cabernet Sauvignon, Cabernet Franc, Merlot. Mix of new and old 80% French Oak, 20% American."
The Fairmont Empress
Opera Cake and Masala Chai
2008 The Foreign Affair, 'Recioto' (Primarily Cabernet Sauvignon), Niagara Peninsula, Ontario
"Partially dehydrated grapes, fermented, leaving residual sugar, 14% chocolate bitter sweet to compliment the opera cake."
The Fairmont Royal York Hotel
This is a great dinner to showcase before signing off BOHK for 2010. The event happened at the tail end of November and after that, Banquets was insanely busy for the holiday season. This is the overriding reason in my delay to post recently.
I am pumped for 2011 and focusing now on seasonal slow-cooked winter items with a strong dry red...
All the best for 2011!