What an amazing night! On Wednesday April 11th, I had the opportunity to spend and evening with some of Calgary’s top chefs for the 10th annual Art Gallery of Calgary’s AGCcooks fundraiser celebrating the art of cuisine and raising funds for The AGC’s renowned public and education (K – 12) programming.
Six of Calgary’s elite chefs competed to create a superior four-course meal featuring a secret ingredient – selected by restaurant critic and local food writer John Gilchrist and disclosed to them only days before the event.
The Chefs in the event were Chef Kyle Groves ~ Catch, Chef Dan Norcott ~ Charcut, Chef Ausuma Mansay ~ Raw Bar, Chef J.P. Gerritsen ~ Sky 360, Chef Dave Bohati ~ Rush, and Chef Geoff Rogers ~ Home Tasting Room.
We were invited to sit at Chef Kyle Groves’s table from Catch. Here’s a list of the secret ingredients and how he incorporated them. First was Van Houtte coffee, and the main course was Bison. Thank goodness for Chef Kyle Groves who took the time to write out his menu for me as I was busy sipping the wine..
Soup: Caramelized onion veloute with cappuccino foam. (Van Houtte Coffee secret ingredient). Paired with Lake Breeze Pinot Noir.
Salad: Zucchini with Indonesian lemon vinegar and preserved lemons. Roasted bell pepper with maple and balsamic ~ fairwinds chevre. Confit Shiitake mushroom with truffle powder. Eggplant puree ~ fennel pullen dusted potato chips. Grilled asparagus ~ grana padono. Olive oil and balsamic reduction. Paired with Bokisch ~ Albarino
Main: Braised Bison crespelle ~ sweet potato puree. Bison Short rib with gremolata birch syrup and sriracha glaze. Bison tortellini ~ glazed cippoline onion. Paired with Terrazas Cabernet Sauvignon.
Dessert: Buttermilk and orange panna cotta with Chinook honey comb. Paired with Ben Rye.
To start, I wasn’t sure about the cappuccino foam in the onion soup. But after a few bites WOW! I loved the bitter taste of the cappuccino with the salty taste of the soup. If Catch adds that to its menu, I’d order it again! I’m a BIG fan of unique salads. Although I wished it was a bit heartier, this was a delight. Now I’m not one to usually order Bison when I got out for dinner, but this time I was glad I had it. Especially with the maple glaze. I loved the touch of sweetness to the delicious taste of the bison. As for the dessert… WOW! That was my favorite. And believe it or not, I’m actually not a dessert person, and rarely finish it. But this was spectacular. I almost licked my plate… but then realized that wouldn’t be appropriate. Very tasty.
Great job by all the Chefs. And a great turn out for a great cause.
And the winners of AGCcooks: The Art of Cuisine are:
AGCcooks People’s Choice Award: Home Tasting Room
AGCcooks Food Critic Award: Home Tasting Room, Runner Up: Rush
AGCcooks Sommelier Award: Rush
Bonus Code: Cook