New in Raw Bar

Raw Bar Chef Colin Metcalfe will be launching his new menu towards the end of January.  This more compacted menu will focus on "fun" food, "cool" plating and new preparation techniques.  Chemical gastronomy techniques will be used to add texture, colour and enhanced flavours some of the dishes.  This technique was the featured article under the headers of "Cooking at the Molecular Level" in our June newsletter. Some of these products with help ingredients emulsify, gel and foam. The menu is still very seasonal, sustainable and as local as possible.

Valentine's Day with a New Twist

Valentine's Day is just around the corner!  This year Chef Colin will be creating both a white wine and a red wine paired menu!  This will be a new dimension for the Raw Bar Valentine's Day celebration with wines selected by Raw Bar General Manager Brent De Boer. This innovation will enable guests and their loved one to choose their own menu according to their own wine palate and thereby provide a much more personalized dining experience. For inquiries or an early reservation, please call us at 403-206-9565. Or if it's more convenient for you, e-mail Brent De Boer at Brent@hotelarts.ca or Shawna Deagle at Shawna@hotelarts.ca.

Raw Bar was honoured to be invited to design a cocktail for the upcoming high performance rodeo here in Calgary. The special beverage was inspired by the sound and image installation "77 Million Paintings" by Brian Eno at the Glenbow Museum.  Colin Tait, our "mixologist maestro" created a beverage entitled the Alberta Inception.  It complements Eno's multimedia art by being similar in contradiction! It appears to be a simple-looking cocktail yet it has a deceivingly complex taste with smokey hints of barbecue contrasted by the sweetness of apples.  This unique cocktail will be featured in Avenue magazine along with other local lounges' creations reflecting their own take on the exhibits at the event.  Slip into Raw Bar and give the Alberta Inception a taste.

This month's recipe is sure to dazzle you.  Raw Bar Chef Colin Metcalfe takes an old favourite to new heights!  Who doesn't enjoy a poached egg?  After trying this recipe, a new standard will be the cornerstone of your special breakfasts in 2011.

Poached Eggs & Wild Mushrooms on Sourdough

(Serves 4)

4 eggs

2 lt. boiling water

2 oz. white wine vinegar

½ oz. kosher salt

½ oz. olive oil

8 oz. wild forest mushrooms (broken into bite sized pieces)

¼ oz. fresh thyme (just the leaves)

1 whole garlic clove

1 shallot (cut into rings)

1 oz. white wine

1 oz. vegetable stock

2 oz. cold unsalted butter

4 large slices toasted sourdough bread

½ oz. truffle oil (optional)

Add the vinegar and the salt to the boiling water. Crack the eggs and gently add them into the water to poach until the yolks are still runny. Remove the eggs and let them drain on a paper towel.

Start by heating a sauté pan over medium high heat. Add the olive oil and the mushrooms into the pan and sauté for 1 minute. Add in the garlic clove and the fresh thyme and sauté for 1 more minute. Pour the stock and wine into the pan and let it cook for 30 seconds. Add the cold butter into the pan and stir the butter into the liquid to create a smooth "sauce". Season the mushrooms with salt and pepper to taste.

To assemble evenly distribute the mushrooms over top of the toasted sourdough bread, and then add the soft poached egg on top of the mushrooms. Drizzle the truffle oil over the eggs if you have it.

One week only, January 4- January 11, 2011 Chef's Table patrons receive rates as low as $99.00 plus a 15% dining discount.  Call 403-228-4442 to book your post-holiday getaway now!

 Meet Chef Jeff Park!

Although he "dislikes" the rhyming name, it sure makes it easy to remember him! So sorry Jeff, but if you want to be a household name, Chef Jeff it is! 

Jeff's story is one that took him from a teen emigrating from Korea to Canada, obtaining a degree from the prestigious Art Center College of Design in Pasadena in advertising design. However, his real dream beckoned and Dubrulle Culinary Institute became the first stop in the pursuit of his second career, the culinary arts.  Upon graduation, he soon caught the eye of James Walt and Andrew Richardson in their restaurant, Araxi in Whistler.  Realizing Jeff's talent and potential, both of these chefs became his mentors. . 

Chef Jeff brings much to Chef's Table.  His cooking style is a simple blend of fine ingredients and artistic beauty, in line with his previous career.  With the combination of sourcing both local and seasonal ingredients, his menu mirrors the changing of the seasons. Jeff is a "hands-on" chef and you can watch him nightly in his open kitchen here at Chef's Table!

Valentines at the Inn

Looking for a romantic getaway this Valentine's long weekend?  Join us at the Inn for an amazing tasting menu with wine pairings created by Chef Park and his team, and perfectly presented by our talented service team.  Make it a true urban getaway and treat her to a night at the Inn, complete with champagne, a Chef's amenity, and well, the rest is up to you!  Book now by calling 403-228-4442 and prepare to "WOW" your loved one this Valentine's weekend.
 

2011 Menu

Our 2011 menu is here and not only has the menu format changed, you will now find the Ocean Wise label next to all the menu items considered to be ocean friendly!  Check out www.oceanwise.ca for more information on this wonderful program.