LEMON RICOTTA PANCAKES

On Wednesday, July 13, 2011 Chef's Table at the Kensington Riverside Inn hosted a top notch Stampede Breakfast on the newly renovated outdoor patio. The pancakes were so good that we thought we'd share the recipe with you to make your own pancake breakfast this weekend.

(Photo tweeted by: Kathe Lemon: Editor & Editorial Director of Avenue Magazine) 

Ingredients 

 1.5 Cups All Purpose Flour

1 Tablespoon Granulated Sugar

1 Tablespoon Baking Powder

1/2 Teaspoon Salt

1/2 Cup Extra Smooth Ricotta

1 Egg

1.5 Cups Milk

1/4 Cup Butter (melted)  or Veg Oil

2 Teaspoons Finely Grated Lemon Rind

Vegetable Oil

1/4 Cup Icing Sugar

4 Lemon Wedges

1/2 Cup Fresh Blueberries and Strawberries

Directions 

1. In a large bowl, whisk together flour, sugar, baking powder and salt.
2. Press ricotta through fine sieve into separate bowel. Whisk in egg, milk, butter and lemon rind. Pour over dry ingredients and stir until just moistened (batter may be slightly lumpy).
3.  Heat large nonstick pan over a medium heat; brush lightly with vegetable oil. Pour 1/4 cup batter per pancake into skillet, spreading with spatula to form 5 inch circles; cook until bottom is golden and bubbles break on top but do not fill in, 1.5 to 2 minutes. Turn and cook until golden on the bottom.
4. Transfer to warm plates. Using small sieve, sprinkle icing sugar over pancakes, garnish with fruit and lemon wedges.

SASKATOON BERRY BBQ SAUCE  

Hotel Arts was a sponsor of the 51st Annual Chinook Centre Stampede Breakfast that took place on Saturday, July 9, 2011. The breakfast was one of the biggest, not to mention BEST, serving 65,000 people. Chinook Centre raised over $20,000 for the Alberta Children's Hospital Foundation and used 2200 pounds of sausages and 4200 pounds of pancake mix.    

Dressed up in our chef outfits, we took home the "Stampede in Style" award. Looking the part, we took on a sausage station with an extra little twist; drizzled with Saskatoon Berry BBQ Sauce. Patrons of the breakfast thought our sauce was spectacular so we thought we would share the recipe with you. We look forward to seeing you at the breakfast next year! 

Ingredients 

500 ml Saskatoon Berries

500 ml Veal Stock

250 ml Ketchup

100 ml Brown Sugar (packed)

125 ml Soy Sauce

1 Yellow Onion diced

2 cloves Garlic diced

50 ml Whiskey

1/2tsp Smoked Paprika

½tsp Six Spice

1/2tsp Espelette Pepper

Directions 

1. In a medium size sauce pan, sauté the onions until tender (approximately  3-5 minutes)
2. Add the garlic and continue cooking for 3 more minutes
3. Add the rest of the ingredients and simmer for 45 minutes
4. Using a hand blender purée the sauce until smooth
5. Cool and fridgerate until ready to use. (will keep for up to 1 week)

DUELING CHEFS COMPETITION UPDATE  

Chef Duncan Ly won the first round of the Dueling Chefs Competition taking place at the Stampede's Western Showcase (BMO Halls D&E). He prepared 6 dishes in an Iron Chef style competition and will now compete this Saturday at 530pm against Chef David Flegel from Hyatt Regency Calgary.

http://cs.calgarystampede.com/blog/2011/05/31/the-dueling-chefs-are-back/ 

SPARKLES AND SPURS CHICKWAGON EVENT 

 

After tantalizing your tastebuds at Dueling Chefs, plan to visit Hotel Arts on Sunday, July 17, 2011 for a Champagne Brunch fundraiser with the Chickwagon Group.  They'll be hosting an event to raise funds and awareness for the YMCA by auctioning off original art pieces donated by Canadian artists.The event takes place in the Spectrum Ballroom at Hotel Arts.

Get your tickets today using this PROMO CODE: HA4YW. Tickets can be purchased at www.chickwagon.com.  

VIP Panel Discussion, Brunch & Art Auction 7:30 am   

$350.00

Brunch & Art Auction 10:00 am

 $125.00 

Corporate Table for the VIP Panel Discussion & Brunch (includes 8 tickets)

 $2,800.00 

Corporate Table for the Brunch & Art Auction (includes 6 tickets)

 $650.00  

Rick Fraser, the Chickwagon Chuckwagon Driver, is having an amazing start to the Stampede.  The 2004 World Chuckwagon Champion and three time finalist in the Rangeland Derby is leading with fantastic aggregate times with his rig.  Get energized at the Chickwagon Breakfast and cheer him on for the final "Dash for Cash" on Sunday night.   

STAMPEDE POOLSIDE 

Hotel Arts is a welcome oasis to all the activities going on during Stampede Week.  When the sun is out, our poolside patio has been busy with people preferring to kick off their cowboy boots in favour of sandles and Teajitos.  DJ Cary Chang spins up a nice mix throughout the afternoons.  Seating available on a first-come, first-served basis.  Bring your sunscreen, shades and enjoy our Poolside Oasis.

STAMPEDE FASHION TIPS FROM BELLA 

Hotel Arts Resident and local fashionista, Bella Zapatos, likes to be on top of all the great things going on the city.  In preparation for a busy Stampede parading her own cool style to the countless parties she'll be attending, Bella put together the following list of spots worth visiting to take on the Stampede in fashion.

True Religion at Chinook Centre. Visit Cong Tran or the team at True Religion for a private fit session for the newest premium denim styles.

403.253.6048. www.truereligionbrandjeans.com 

Forbidden Fashion.  Located across from Hotel Arts on 1st Street S., Forbidden has a special Stampede Promotion where if you buy a Rock Revival jean you get $100.00 towards a second pair of jeans.  

403.514.0944 http://www.forbiddenclothing.ca/  

Apt 22.   Kim Stern, owner of Boutique, has opened up a new shop steps from Hotel Arts that is stocked with some great girlie outfits for Stampede.

403.452.5911. http://www.shopapt22.com/ 

Fluevog.  Just opened their new shop in Fashion Central off Stephen Avenue.  While they might not have an array of Cowboys boots...it's Fluevog!  Definitely worth checking out.

403.265.1970. www.fluevog.com  

COMING UP: OYSTER FEST  

Once we put away our cowboy boots following Stampede, the team at the Raw Bar will gear up for the 3rd Annual Rocky Mountain Oyster Fest.  This year, shuckers from across the region (Calgary, Edmonton, Fernie, Canmore) will compete poolside on Wednesday, August 3, 2011 starting at 530pm.  The contestants' overall score will be a combination of shucking time, shucking appearance, presence of shell, grit, broken shell cup, and meat cut.  Top prize is a round trip to PEI with some behind-the-scenes tours with PEI Tourism and Fisheries.

Q107's Terry DiMonte will be returning as our fabulous MC along with some great judges from the culinary world: Andrew Hewson (SAIT), Linda Garson (Vine & Dine), Brian Leadbetter (Murietta's Edmonton) and Dave McGuire (PEI Ministry of Fisheries).

Tickets are available through the Raw Bar by contacting Adrienne at 403.266.7696.  Tables for four are available for $100 including oysters and Piper Heidsieck Champagne.  Standing room tickets are available for $10 per person.  Ticket price includes entry for draw prizes.

To learn more, visit the Rocky Mountain Oyster Festival Facebook Page at https://www.facebook.com/event.php?eid=102537339799414#!/group.php?gid=118230378195763&v=wall or visit http://www.hotelarts.ca