WHAT'S NEW? 

Social Media

Hotel Arts Group is active on a host of social media channels.  Join the Art of Social Media with Hotel Arts and Kensington Riverside Inn on Twitter, Facebook, LinkedIn and YouTube.  These are great avenues to stay connected with us and the diverse activities that we are involved in.

Mount Royal University

Hotel Arts Group participated in a project for a senior level social media marketing course at Mount Royal University's Bissett School of Business.  Three student projects explored social media strategies for Hotel Arts and Kensington Riverside Inn.  We've uploaded one of the videos from these projects to our YouTube.  "Ladies of Raw Bar" is a terrific promotional video showcasing how much fun a Girl's Weekend at Raw Bar at Hotel Arts can be.  Building on the ideas generated by these bright students, Hotel Arts will be running a contest to win a "Girls Getaway Package" which is currently available on-line and also on www.VisitCalgary.com as part of Tourism Calgary's Experience WOW Campaign.

Summer Event Promotion

Celebrate Summer at Hotel Arts in style with additional savings. All new group events booked at Hotel Arts for dates in May thru August (except Stampede) are eligible for a 10% discount off the Master Account.  

Any new group bookings with 10+ guestrooms on their peak night and/or event bookings with food & beverage expenditures over $2,500 are eligible for this promotion.

To learn more about this promotion as well as making bookings at Hotel Arts, please visit our website at www.hotelarts.ca or contact the Sales & Events Hotline at 403.206.9564 or via email at sales@hotelarts.ca.   

RAW BAR AT THE ARTS  

With the advent of spring (and, hopefully, some warmer weather), Raw Bar is introducing a whole new array of initiatives.

Mother's Day

The Hotel Arts Group loves Mom!  We want to treat her like royalty.  On her special day, bring Mom to Raw Bar for a special brunch where she can expect:

• A complimentary Mimosa upon arrival;
• To dine at a buffet with its chef-attended omelet station, prime rib carving station and seafood extravaganza;
• To receive truffles and a $15.00 gift certificate for her next visit.

Raw Bar has two brunch seating's beginning at 10:00am and 1:00pm. Brunch is $50.00 per person for adults 14 and up, children between 7 and 13 are $25.00 and the little folks under 6 are free.

Check out our special Brunch Menu here .

Raw Bar is also featuring a special Mother's Day Dinner with seatings beginning at 5:00pm.  Mom can expect:

• Complimentary glass of Prosecco;
• Special four-course Chef's Tasting Menu;
• Chocolate truffles and a $15.00 Gift Certificate for her next visit.

Inquiries or reservations can be made by calling Raw Bar at 403.206.9565.

New Menus

Raw Bar is launching some new menus this month.  Check out our website at http://www.hotelarts.ca/raw-bar-menus.html to see them as well as our Chef's Weekend Tasting Menus which change weekly. 

Chef Duncan Ly introduced a new lunch menu this month.  There are some great new summer twists on several dishes: Tuna Tataki with jicama and pear slaw; Halibut Fish and Chips; Southern Fried Chicken Caesar.  Chef Ly is also introducing a Teriyaki Chicken Donburi dish with sticky rice and shitaki mushrooms.

Raw Bar also launched a new breakfast menu in May with a variety of items from the Chicken Coop (Omelets, Eggs Benedict, Traditional Breakfast, Steak & Eggs, Raw Bar Hash) as well as items from the Field (House Made Granola Parfait, Muesli, Home-Style Oatmeal, Brioche French Toast, and Whole Wheat Pancakes).  Of course, Raw Bar will continue to offer a daily Breakfast Buffet as well as an array of side orders and beverages.

In mid-May, Raw Bar will unveil a new cocktail menu and a cocktail program with the following schedule:

Mouth-Watering Monday

          $10 creative juice cocktails

Rustic Tuesday

          $10 born again classic cocktails

Un-Wind Wednesday

          25% off any bottle of wine

Thirst Thursday

          $5 bottle beer

Flight Friday

          $40 port tasting flights, $29 cocktail tasting flights

Seduction Saturday

        $8/glass prosecco, $16/glass champagne

Drop by the Raw Bar to do a little "product research" for all these new items.  Our team would love to serve you.

And now...the question on everyone's mind...when does the Poolside Patio open?  If Mother Nature decides to dispense with the snow, we'll be opening sometime in May.  We also have some new granite tables and furnishings to coincide with the poolside opening. 

CHEF'S TABLE AT KRI
 

Mother's Day

A MOTHER'S DAY RECIPE THAT IS SURE TO DAZZLE  

For those of you who wish to "treat" Mom on her special day by cooking for her at home, Hotel Arts Group Corporate Chef, Duncan Ly offers you the following Mother's Day recipe that will be sure to impress and demonstrate how much you care.

Pan Seared Queen Charlotte Halibut with Pea and Mushroom Risotto

For the Halibut:

4 pieces (5 oz) fresh halibut fillet

1 tbsp of olive oil

Salt and pepper

1.  Heat the oil in a 12-inch skillet over medium high heat.

2.  Season the halibut fillets with the salt and pepper.

3.  Place the halibut fillets into the skillet, and allow to cook for about 4 - 5 minutes or until the halibut is golden brown.

4.  Using a spatula, flip the halibut fillets over and place into a 350 degree oven and continue cooking for about 4 more minutes or until the halibut is cooked. The fish should flake easily when pressed with a fork.

For the Risotto:

3 cups of chicken stock (heated)

1 tbsp of olive oil

1 small onion (small diced)

¼ cup of fresh chopped morel mushrooms

½ cup of fresh English peas

½ cup of uncooked Arborio rice

4 tbsp of butter

¼ cup of grated parmesan cheese

1 tbsp of chopped fresh chives

Salt and pepper

1.   Heat the olive oil in a 2-quart saucepan over medium heat. Add the onions and cook until the onions are tender and translucent, add morels and continue cooking for 5 minutes.

2.   Add the rice and stir to coat the rice with the oil and the onion mixture. Continue cooking for about 3 minutes or until the rice is opaque.

3.   Stir in ½ cup of the hot chicken stock into the rice mixture. Cook and stir until the broth is absorbed, while maintaining the rice mixture at a gentle simmer. Continue cooking and adding the remaining stock, ½ cup at a time, stirring the rice mixture after each time. Cook for about 25 minutes or until the stock has all been absorbed.  The rice should be cooked but still firm in texture.

4.   Stir in peas, butter, cheese and chives.  

5.   Season with the salt and pepper to taste.

To "plate" this fabulous meal:

Divide the risotto onto 4 dinner plates.

Top the risotto with the halibut and drizzle the plate with some extra virgin olive oil.

Enjoy!

MAN OF MANY TALENTS 

Many of you, our readers, have met Brent DeBoer, the congenial General Manager of Raw Bar  who is also a mixologist of some renown.

Brent began his hospitality career as a bar manager in Vancouver working with the Granville Entertainment Group, which includes Roxy, The Cellar, and Doolin's Irish Pub.  Brent joined Ric's Grill when he moved to Calgary.  As the corporation's resident mixologist, Brent created the "Goose Me", a gooseberry-based cocktail that remains as the top seller in all 14 Ric's Grill locations to this day

Brent loves to compete in national bartender/mixologist competitions. In 2010, he placed second in the Grey Goose Annual Pour Masters competition.  He plans to win the competition this year and compete in the champion's round in New Orleans and possibly Europe.  Recently, he placed second in the Bombay Sapphire Gin Gentlemen's Quarter Magazine competition in Calgary.

Brent is a self-taught mixologist.  He loves to explore the world of cocktails and food.  As an avid viewer of the Iron Chef, Brent uses food as his muse for the beverages he creates.  Needless to say, the work of Hotel Arts Group Corporate Chef Duncan Ly serves as both an inspiration and a resource to Brent as he pursues this professional passion.

In addition to his considerable talents behind the bar, Brent is an accomplished Mixed Martial Artist.  You can't miss Brent when you visit the Raw Bar.  He's our friendly giant with a winning smile and a winning style.

COCKTAIL RECIPE: JUNIPER FLEUR 

Brent's "Juniper Fleur" placed second in the recent Bombay Sapphire Gin GQ Magazine Competition and was also featured in the Saturday Mix section of the Globe and Mail this past April.

Ingredients:

Bombay Sapphire Gin

St. Germaine Lychee Liqueur

6 Concorde grapes

Raw sugar

Egg white

Splash of lime juice

Orange Bitters [Angostwa Orange Bitters can be found in a grocery store]

To create:

1.  Add to a shaker tin or martini shaker: 

- 1 oz [28 ml] Bombay Sapphire Gin 

- 1 oz [28 ml] St. Germaine Lychee Liqueur   

2.  Add the 6 Concorde grapes and muddle them by mashing them gently with a fork in the shaker tin

3.  Now add to the mixture in the shaker tin: 

- The white of 1egg [this will make the Juniper Fleur frothy] 

- A splash of lime juice 

- A dash of orange bitters 

- Ice

4.  Shake until frothy and strain/pour into a martini glass.

TITANIC, THE LAST DINNER: AN EPILOGUE  

POSSESSED: A PARTY FOLLOW UP   

Possessed is one of the hottest fundraisers in town for partygoers who want to dress up, get down and unleash their spring fever. We knew that we could expect a raucous dance party with live music by Superband, Joanna and the Acrobatiks and crowd-rousing DJ Cameron Sound...that is what we got at Hotel Arts and more!  

Decidedly Jazz Danceworks hosts an amazing event featuring groovy music, fantastic silent auction items, palm reading, delicious food and cocktails. Guests were surrounded by dance talent the moment they walked into the building which really got them in the mood. You couldn't help but "get down on it" with cover songs from Kool & the Gang and Prince. Guests also got to "shake their booty" as DJD taught the crowd dance routines. All in all, Possessed was another great success at Hotel Arts.

Be sure to check out the DJD website to be connected with next year's fundraiser and more.

GET TO KNOW THE GROUP      

Kirk Shaw, Wine Director at Chef's Table 

While growing up in Cape Breton, Kirk had an early interest in wine. He was an adamant reader of the weekly wine column in the Halifax Herald and always tried to track down some value driven Riojas.

Upon moving to Toronto, he found himself working at the bastion of nouvelle cuisine, Statlanders. This was where Kirk first met many kind souls who furthered his education in the world of the grape. After a year at Statlanders, Kirk headed off to Vancouver where a burgeoning wine industry had developed in the wake of Expo.

Shortly thereafter, Kirk had the great fortune to meet Robert Simpson (his mentor), who was operating the lone-at-the-time Liberty Wine shop in Point Roberts, Washington. The weekly trips to "the Bob" provided an invaluable education in not only the grape, but also the business. It was a regular haunt for the giants of the wine trade and regular Sunday "le vin mystère" dinners allowed him the opportunity to taste with some of the most educated palates.

Whistler was the next destination for Kirk who began working with the renowned Andre St. Jacques at the Bearfoot Bistro. Kirk was the Wine Director at the Bistro for over 6 years (a record he believes will never be broken).

A move to Calgary found him dedicated to exploring and nurturing the burgeoning food and wine scene locally and globally with his partner Jackie. Kirk spent 2 years as the Events Coordinator at Bonterra before leaving to open Petite with Jackie, which, from its inception was a popular addition to the Calgary dining scene.

Kirk's boisterous personality has been seen (and heard!) at Chef's Table for just over a year now, where he has most recently been appointed as Wine Director.  He is dedicated to ensuring the boutique service and amenities that are synonymous with the Inn are mirrored in its wine list.  Look forward to many new and unique labels in the future! 

Hotel Arts Group is actively involved in the neighbourhood around us.  Every month, we are dedicated to giving back to the community that supports our businesses and helps to make Calgary such a great place to live, work and play.

April was a busy month of fundraising events at Hotel Arts with numerous group raising significant amounts for their respective causes:

•     University of Calgary Dinos Football Club Fifth Quarter Dinner raised over $300K
•     Night of 1000 Cranes raised over $200K for Japanese Tsunami and Earthquake Relief
•     Decidedly Jazz Danceworks hosted their annual fundraiser "Possessed"

Make-a-Wish Foundation

Hotel Arts Group participated in the Sweet Dreams Dessert Day with proceeds for the Make-a-Wish Foundation, Calgary Chapter.  Raw Bar and Chef's Table donated 100% of all dessert sales towards this worthy cause on April 28 along with 27 other restaurants in the hopes of raising over $10,000.

Used Linen Recycling Program

Hotel Arts is also helping out other groups in our community through recycling initiatives developed by Lindsey McKenzie, our Executive Housekeeper.  Working with  Neighbour Link Calgary,a non-profit organization that provides neighbours in need with practical help and resources by linking them to a network of community donors and volunteers, Lindsey found an organization that could use our recycled linens (towels, bed linens) and assist members of the community.Cerebral Palsy drops by Hotel Arts on a monthly basis to pick up recycled linens and other items that they can put back into use for Calgarians in need.

Calgary Philharmonic

Kensington Riverside Inn has been a proud sponsor of the Calgary Philharmonic's Amadeus Patron Program for the 2010/2011 season.  Amadeus Patron contributions signify 41% of revenues that help keep the music LIVE.  We have been representative at Amadeus member recitals, surprised members with complimentary canapés served in the Founders Room during a recent concert, and look forward to hosting the  Season Finale Dinner at Hotel Arts on Thursday May 12th.  To find out more about the Calgary Philharmonic and the Amadeus Patron Program, check out  www.cpo-live.com. 

Enbridge Ride to Conquer Cancer

Werna Maurer, General Manager of Kensington Riverside Inn will be joining a group from E=MC2 and ZGM Marketing to raise funds in the Enbridge Ride to Conquer Cancer, a two-day cycling event in the Rockies.  Team Treadsetters will be riding June 25-26, 2011 inspired by the memory of one of their great friends, Erik Vatanen who passed away on March 30, 2011 after a courageous battle with brain cancer at the age of 39 years. Erik was an avid cyclist who, over many years, pushed himself to the limit in ultra-endurance events and in a variety of mountain and road bike races, clocking over 9,000 kilometers on his bike since being diagnosed in November of 2009, and finishing third in the 2010 Ride to Conquer Cancer.

Werna is riding for Erik, his wife Kathy and their four-year old daughter Tessa. "Words are never enough, and our actions will fall short. I am riding for them and for all those families facing similar devastation in the hope that we can protect our little ones from losing any more parents..." To learn more about Treadsetters and the Enbridge Ride to Conquer Cancer, please visit them at  http://www.treadsetters.ca and http://www.ab11.conquercancer.ca