Where Magazine celebrated the "Cream of the Crop" - winners of their annual Where to Dine Awards.  Notable local culinary panelists (Karen Anderson, owner of Calgary Food Tours; Linda Garson, from Vine and Dine; John Gilchrist,a renowned local food critic; Catherine Gilchrist,a local food writer; Don House, Chair of Salut Wine and Food Festival; John Manzo, a prolific food blogger; and Chef Scott Pohorelic,a culinary instructor at SAIT) put together their top choices for best dining in Calgary.  Chef's Table and Raw Bar were selected as the top three restaurants for "Best Hotel Dining" with Chef's Table taking the top prize. 

John Gilchrist shared the following comments in Where Calgary Magazine (Jan/Feb 2011):

"The Kensington Riverside Inn is a boutique hotel with a dining room that's a destination in itself.  The open kitchen allows you to watch the chef create his lovely dishes.  With its seasonal approach, I'd go with whatever the chef recommends that day."

Congratulations to Chef's Table and Raw Bar for winning this prestigious dining award.

              Michael Lazarowich & Chef Craig Boje           Chef Colin Metcalfe & Brent De Boer

A new cocktail list is being created for Raw Bar.  Our super star mixologist Colin Tait seeks to introduce Raw Bar patrons to the different taste sensations that can be achieved through the mixing of alcohol, rather than diminishing the true essence of the spirit by adding overpowering fruits or sugar-based products that hide what's really going on in the beverage.  Colin's goal is to develop a cocktail program as a progressive journey in the indulgence of fine-tasting spirits alongside fine wine and food.  The end result will be Raw Bar being noted as the most forward-thinking cocktail bar in Alberta.

The first section of the new cocktail list will be named Lost and Found.  This section will focus on introducing the customer to some of the more classic drinks from the famous yet sometimes forgotten era before prohibition. This was a time where bartenders were people of legend such as the famous Jerry Thomas and the New Orleans bartenders, the Ramos brothers, who "ran the stick" at the famous Sazerac Bar. Raw Bar will feature drinks such as the Corpse Reviver, the Vieux Carré and Colin's personal favorite, yet every bartender's biggest fear, the Ramos Gin Fizz.

The next section of the new list is entitled Fixed in House.  This is a collection of cocktails made using fresh fruit, homemade jams and specialized tinctures of spice. These cocktails will be very popular in the spring and summer as they are easy on the palate.  The ever-popular Derelict will remain a feature but it's going through a redux for the new year.  Also highlighting this section is the people's choice from the old menu the Ginger Orange Fool.

The final section of the new cocktail menu is the Pan-America Project, just in time to welcome delegates to the IADB conference in March.  These cocktails are in reference to a good neighbour policy that was introduced by President Roosevelt on March 3, 1933 that created better relations with Latin America.  One of the main benefits was the increased influx of rum.  This section celebrates rum from all over the world and it's amazing versatility.The section will include some "Tiki" favorites from the classic Daiquiri, the Don the Beachcomber Classic, "Zombie" and a cheeky take on the once frowned upon, yet truly delicious, Piña Colada.

We invite all cocktail connoisseurs and those who like to explore the world of these beverages to join us for a consumptive visit to the past and the future at Raw Bar.

Colin's Cues:

• Stay connected to this e-newsletter for information on the cocktail master classes to be offered at Raw Bar.
• You will want to attend the Whisky Picnic to be held at summer's end!
• Colin will be participating as an apprentice at the world's premier cocktail festival "Tales of the Cocktail" in Vancouver this month. Stories of Colin's adventures in supporting the scheduled seminars and events run smoothly for the hosts will be featured in April's E-Newsletter.

An Experience of "Titanic" Proportions

Calgarians have been paying tribute to the tragedy captured in the story told at the Titanic artifact exhibition at the TELUS World of Science. Several legendary artifacts from the Titanic's debris field offer a poignant look at this iconic ship and its passengers. This "must see" exhibition will be in Calgary until June 27, 2011.

As this exhibition affords a rare opportunity and the TELUS World of Science is but a short walk away from Kensington Riverside Inn, why not stay with us and experience a luxury that parallels that of a first class passenger on the Titanic.  This experience will include:

• 2 discounted tickets to Titanic: The Artifact Exhibition
• Full à la carte breakfast with selections from the Titanic's First-Class passenger breakfast menu
• 15% discount at Chef's Table - fine dining like a first class passenger!
• Underground parking -a leisurely walk to the exhibition

To check out our special room rate for weekends and make a reservation for this special packaged experience, check out our website www.kensingtonriversideinn.com or call the Inn at 403-228-4442.

Meet Our New Chef de Cuisine, Craig Boje

Craig graduated with a BA in Business and Finance from Sheffield in 2004, after which he spent a period of time working for a marketing company and HSBC bank.  He decided to immigrate to Canada in 2005. At that time, he felt it was the right time to change careers and decided to go back to school and train to become a chef.  His experience is varied, from small restaurants like Il Sogno to large corporate hotels including Hyatt, and most recently as sous Chef here at Chef's Table. Craig has worked under many Chefs and we are excited to have him take charge of our kitchen here at the Inn.   Come and check out his new tasting menu that is very creative and full of interesting flavours and ingredients!

Upcoming: A New Look at Kensington Riverside Inn

Kensington Riverside Inn is getting a new look!  The time has come to give the rooms at the Inn a new look to better match that of Chef's Table.  We are in the final stages of designing a fresh look for guest rooms under the watchful guidance of Andrea Raimondi, the backbone and principal of the Ingenium Design Group Inc. Andrea is recognized as one of the top 20 of the Next Wave of hottest designers in Canada. To get a sense of where we are going, visit her website at: http://www.ingeniumdesign.ca/.

We anticipate the renovations and the set up of a mock-up room will be completed in late March.  From there, work will be started on completing the rest of the guest rooms. Guests staying at our new look Inn can expect to enjoy a greater level of comfort in new furnishings, state-of-the-art technology and continuation of our high standards of service. Be sure to read future editions of this newsletter for updates on our progress on this exciting addition to Kensington Riverside Inn.

Hotel Arts, Kensington Riverside Inn and nearly every hotel in Calgary are busily preparing for the arrival of the Inter-American Development Bank (IADB) Conference taking place March 25-28, 2011.  Calgary will welcome delegates from 44 countries as government officials, economists, representatives from NGOs and private industry meet to discuss multilateral financing for economic, social and institutional development in Latin America and the Caribbean.  This is the first time since 1990 that this conference will be on Canadian soil and Calgary is ready to show these delegates an amazing time.  Not only will our hotels and restaurants be busy preparing themselves to welcome these delegates, the IADB conference will also herald the return of our famous Fish Tacos in the Raw Bar.  With any luck, Spring might make an early appearance and our Pineapple Mojitos and Caipirinhas will make them feel at home. Chileans and Peruvians might enjoy our twist on the Pico Sour with Colin Tait's Pisco Punch.

We encourage all Calgarians to say "hola", "olà", "bienvenido", "bem-vindo" to our visiting delegates if you see them during their stay.  Ensuring that they have a great experience in Calgary is a wonderful investment towards more trade and interaction with the region.  We all stand to benefit when we put Calgary's best foot forward.

There are so many directions food is going these days! Chefs are creating new flavour combinations and using molecular gastronomy in mind-blowing ways. Farmers are cross breeding many types of fruits and vegetables and bringing back heritage breeds of animals. Grocery stores are selling higher quality ingredients and organic is starting to become the norm. Three words that sum up what the food trends these days are SUSTAINABLE, SEASONAL, and LOCAL.

With all of the amazing things that are happening in the food world today, it is very hard to focus on not only making delicious food, but making the right choices in the food you decide to cook. As a chef I feel that I have a responsibility to be setting a trend for what people should be cooking, and for me my top priority is choosing foods to go on my menu that will be around for generations to cook later. Whatever the ingredient may be, I don't want trees to be torn down so it can be farmed, pesticides poisoning the wildlife so my produce can look perfect, or endangered sea life being sacrificed as a by catch so I can eat a prawn cocktail. Chefs these days are realizing that they are a huge part of promoting sustainability in the food world, and they are supporting all kinds of programs that are making the world a better place.

We all know food tastes the best when its ingredients are in season. Seasonal products taste best, as they are fresh. Chefs really don't like making bland food and seasonal ingredients enhance the taste of the dish. Chefs want to use the best ingredients available in their dishes and seasonal ingredients are the way to go. During the winter you will see and use more of a variety root vegetables on menus. As a solution to the lack of fresh ingredients, fill your freezer with the summer vegetables you love in August and September and you will be making delicious meals all winter. Possessing knowledge of seasonal products and planning differently for winter menus enable this trend to be advantaged.

I think it is amazing how many farm names you see on menus today! Nothing makes me happier than a restaurant not only supporting a local farmer but also being proud enough to say who they purchase that product from and put that on the menu for everyone to see. Everywhere you look these days' restaurants are relying on the local farmers to produce the best ingredients for them. As they should, I would much rather buy a piece of lamb from a farmer I have met just a short drive away than lamb flown half way across the world, produced by an unknown person. I'm suggesting that you give the local farmers' markets a chance once in a while and I think you'll be pleasantly surprised. Supporting locally produced products is a trend that has benefits for all.

I will admit that I am a "food geek". In my mind to keep up with all of the current food trends you kind of have to be one. Embrace being a foodie! Watch the food network, go out to restaurants you've always wanted to try, read food blogs, and keep your cookbook collection current. There is so much information put out there for you to learn about and ultimately you are the one responsible for being successful within food trends. Embrace your inner foodie and be proud to join the other "food geeks" out there!

Colin Metcalfe

Chef, Raw Bar

As noted in the featured article from Raw Bar Chef, Colin Metcalfe, seasonal vegetables are not easily available in winter. As such, more of the root vegetables form the basis of menus at this time. March's feature recipe is a delightful way of serving a very tasty root vegetable.  We offer this tasty way of enhancing you winter menus at home.

Duncan Ly, Executive Chef

Roasted Beet and Fennel Salad with Citrus Mint Vinaigrette

3 whole roasted beets

2 roasted fennel bulbs

1 bunch baby arugula

2 sprigs of mint

2 sprigs Italian flat leaf parsley

1 piece Pecorino cheese

3 tbsp extra virgin olive oil

1 orange

1 lemon

1 lime

1 tbsp. honey

Kosher salt & cracked black pepper to taste

Toss the beets in olive oil, salt and pepper.  Roast in the oven at 300 F until fork tender, for about an hour.  Cut the fennel into quarters, toss in olive oil, salt and pepper.  Roast in oven at the same temperature for about 20 minutes.  Pick the leaves of the parsley. 

Citrus Mint Vinaigrette

To make the dressing, place the juice of the citrus in a blender with 100 ml of olive oil, the honey and a pinch of salt. Add the mint leaves and purée.

To Serve

Toss the beets, fennel and parsley in the citrus mint vinaigrette.  Toss the arugula in the dressing as well with salt and pepper.  Place the beets and fennel in the middle of the plate with the arugula on top.  Grate pecorino cheese over top.

Serves 2

Chef Duncan Ly represented Calgary at the Canadian Culinary Championships in Kelowna this past February competing with the best chefs in Canada.  He was joined by Raw Bar Chef de Cuisine Colin Metcalfe and Executive Sous Chef Mike Skarbo throughout the weekend.

The competition got underway when chefs were given 24 hours to create a dish to pair with a mystery wine and serve up dishes for 350 people with only a budget of $500.  Chef Ly prepared a sumptuous Coq au Vin  with chicken marinated in the wine and served it with a crisp-skin alongside pearl onion, carrot, celery leaf, bacon flecks and a tayberry gastrique.

The Mystery Wine was later revealed to be the Okanagan's La Stella Fortissimo 2008 (Merlot, Cabernet and about 10% Sangiovese Grosso).

The next day started with the Black Box Competition held at Okanagan College where chefs were sequestered in a room to ponder the mystery ingredients awaiting them in a black box.  Once escorted into the kitchen to see the ingredients, each chef had ten minutes to design a menu and then fifty minutes to prepare two separate dishes for each of the judges.

Chef Ly opened the black box to find live Dungeness crabs, smoked wild boar shank, liquorice root, candy cane and golden beets, and some Asian pears all sourced from B.C.  Duncan Ly and Colin Metcalfe where they prepared a sautéd crabmeat with liquorice-infused cream and a hollandaise sauce with a slaw of Asian pear and cilantro.  They also prepared a stunning braised boar shank with its own broth served with potato fondant, beets and a beautiful tuile of crispy potato threads.

For the final competition, chefs prepared signature dishes paired with BC wines for 600 guests.  Duncan worked with the team from Tantalus Wines using their 2009 Reisling to pair up with sumptuous coho salmon fillets sprinkled with crushed duck crackling powder.  The pièce de resistance was a duck torchon with duck confit and wrapped in duck prosciutto.  It was beautifully garnished with a stripe of beet emulsion, peeled orange and a curly cranberry-nut cracker.

Martin Juneau (Newtown - Montréal) emerged as the national champion, Jeremy Charles (Raymonds - St. John's, Newfoundland) took the silver, and Robert Clark (C Restaurant - Vancouver) won bronze.

Although Chef Ly did not win a medal at the national round, he was definitely a favourite among many of the "foodies" in attendance.  Joining him to celebrate at the end was his lovely wife, Wanda, and their infant son, Dylan.

Duncan will be a judge at Calgary version of Gold Medal Plates in 2011 and then can compete again in Fall 2012 in the hopes of winning the national culinary championships in 2013.  He's already making plans to "Own the Podium in 2013."

                                                       Left to Right: Wanda Ly, Chef Duncan Ly, Dylan Ly 

Hotel Arts and Travel Alberta have teamed up to offer Calgarians an opportunity to get away for a weekend without having to leave the city.  Such is a "staycation"that offers great value in reduced travel time and an opportunity to take advantage of great hotel rates. 

All one has to do is obtain a Travel Alberta Holiday Card via their website or by phoning 1-800-252-3782.  Then book a weekend stay at Hotel Arts for 30% off the best available rate we offer.  This fabulous staycation offer is valid until May 1, 2011.  Experience the Arts and the many exciting venues in the Beltline area of Calgary.    

Big Taste (formerly Dine Out Calgary) launches in early March making foodies happy during the waning months of a long winter.

Big Taste helps to highlight restaurants throughout the city with menus varying from casual cuisine to more of a fine-dining approach.  It is also a great way to showcase culinary techniques with the added bonus of a value-driven menu, which gives the opportunity for first-time diners at the respective restaurant.

Chef's Table is featuring a sumptuous three-course meal for $55.00 per person with optional wine pairings ($35.00 per person). To herald in a much-needed Spring, Chef's Table will be featuring a spring vegetable medley with goat milk foam as well as beeftenderloin with spring root vegetables, pomme Anna and fig purée.  Their Monkfish with roasted pepper, tomato dust, purple artichoke tortellini and chorizo will be a tantalizing option too.

Reservations at Chef's Table can be booked online at open table or by calling 403-228-4442.

Raw Bar at Hotel Arts will be featuring a special 3-course lunch menu for $25.00 per person with locally grown leek and potato soup, choice of BC Albacore tune confit melt or "ewe-nique farms" lamb meatballs with garganelli pasta and finishing off with a sumptuous vanilla crème brulée and shortbread cookies.  Raw Bar also features a 3-course dinner for $35.00 per person with BC Albacore Tune with a yuzu and avocado mousse, braised Alberta beef short rib and a delectable Valrhona chocolate mousse with raspberry coulis to finish things off.  Optional wine pairings are also available for additional charge.

Reservations at Raw Bar can be booked at open table or by calling 403-206-9565. You can also acquire additional information by emailing either General Manager Brent De Boer at Brent@hotelarts.ca or Assistant Manager Adrienne Guitard at Adrienne@hotelarts.ca. They will be pleased to address any of your queries and assist you to take advantage of the many values of the Big Taste opportunity.