Winemakers Dinner

Blackwood Canyon Dinner

June 23rd, 2001

Chef Michael Allemeier
Teatro Restaurant, Calgary


Hors d'oeuvres

Cold smoked rainbow trout served on a corn blinis. Michael's air cured beef tenderloin, toast and olive tapenade. Sablefish cakes with gingered zucchini marmalade. Cumin scented lentil patties with a cilantro creme fraiche
1999 Riesling

1st Course

Quebec sturgeon caviar, fingerling potatoes, spinach and creme fraiche
2000 Pinot Gris (Barrel Sample)

2nd Course

Artic char lightly smoked "sur lees", white asparagus, minted peas and
gingered rhubarb compote
1990 Chardonnay

3rd Course

Fraser Valley pheasant and Quebec foie gras terrine, BC porcini mushroom and truffle salad and a five onion compote
1992 Two Ladies Merlot


Okanagan Pear and Prosecco sorbet with glass pear chips
1999 Muscat Ottonel

5th Course

Roasted rack of Alberta wild boar, fiddlehead greens, a morel mushroom risotto cake served with a sweet and sour Saskatoon berry sauce
1990 Cabernet Sauvignon Red Mountain

6th Course

A selection of Alberta cheese's with Okanagan quince jelly

7th Course

Cast iron cooked Red Rome apple tart tatin served with sour cream ice-cream
1993 Late Harvest Semillon