Calgary Academy of Chefs and Cooks

I had the incredible honour of attending the 50th anniversary Christmas celebration of the Calgary Academy of Chefs and Cooks this past Monday at Spruce Meadows. As you may have expected, the food was impeccable. The theme was "A Walk Through Time".  Here is a photo compilation of what our palates were spoiled with.

"The 60's"

Burgers and Fries with a Root Beer Float

Grilled truffled fingerling potatoes topped with a seasoned veal medallion drizzled with aged cheddar cheese sauce and finished with a quail egg served with a ginger beer float. 

The Millenium

Chilled Lobster Cake

Topped with bloody mary granite, served in a tarragon tuile with mango caviar and lime fizz. 

The 70's

Cheese Fondue

Served with port poached pear, rustic breads, garlic stuffed olives and a white wine sampling

The 90's

Grilled Pork Lollipop, Arabian Infused Jumbo Stuffed Shrimp and Scallop

Served with parsnip Yukon puree and a vegetable bouquet

The 80's

Dessert Duo

Velvet fudge mud pie timbale and a Madagascar vanilla bean gelato profiterole

Fun dips: vanilla wafers served with white chocolate ginger soup and rice crisp chocolate caviar

I am truly fortunate to have opportunities such as this. Not only for the exposure to such incredible culinary talent, but also to be surrounded by such accomplished and engaging people. 

Happy holidays!

Lola