OYSTERFEST 

The Third Annual Rocky Mountain Oysterfest was held poolside at Hotel Arts on August 3rd and was another great success.

Roughly 20 competitors representing restaurants and seafood suppliers in Calgary, Fernie, Edmonton and Canmore put their shucking skills to the test. Overall scores were a combination of shucking time; shucked appearance; presence of shell, grit broken shell cup; meat cut; etc.

Eric Giesbrecht (Meta4 Foods) defended his title; Jonathan Drinkwater from Catch was second; JP Gerritson from Sky 360 (and Raw Bar alumnus) was third. Eric wins a roundtrip to Prince Edward Island to compete in the International Oyster Festival in September as well as to tour local oyster farms and restaurants. 

Big thanks to Terry DiMonte from Q107 for being such an amazing Emcee as well as the judges (Linda Garson - CBC Contributor and Vine & Dine; Chef Andrew Hewson - SAIT Instructor; Don Sollows (Sysco Foods); Connie DeSousa (Charcut & Top Chef Canada). Thanks to all the sponsors (Sysco Foods, GFS, City Fish, Meta4 Foods, Select Wines, PMA, and Hotel Arts as well as Mother Nature) for making it such a great event.

Executive Sous Chef Mike Skarbo is the indefatigable organizer of the Rocky Mountain Oysterfest.  We approached him for his tips on oysters.

Where to buy

Hotel Arts sources out product from a variety of commercial sources from both coasts but recommends that consumers check out Boyd's Seafood or TNT Market.

What to look for

Oysters should be closed, kept in cold salt water, appear to be clean and not muddy, with nicely rounded shell.

How to shuck

Insert the oyster knife tip into the hinge of the oyster, twist until you hear the oyster pop and the shell opens. Run the knife along the upper part of the shell to cut the abductor muscle.  Dispose of the top shell. Cut the bottom abductor muscle.  Ensure there is no grit.  Top with favourite condiment and serve.

How to prepare them

Serve raw; bbq; breaded and deep fried; steamed; or baked.  Mike prefers raw East Coast Oysters but likes to BBQ oysters from the West Coast (5 minutes on bottom shell at medium heat for the whole whole oyster and it will open when cooked).

What to pair with them

Cold beer, sweet wine, or sparkling wines (champagne).

Favourite Sauce

Banana Pepper Hot Sauce from the Raw Bar.  See recipe below.

Banana Pepper Hot Sauce

• 4L Pickled Banana Peppers and ½ of the Pickling Liquid
• 1 Bulb of Garlic
• 4 inch Piece of Fresh Ginger
• 3-4Tbsp Honey (depending on the heat of the peppers)
• Place the banana peppers, pickling liquid, garlic, ginger, and honey into a blender. Purée until smooth. Strain through a fine-holed china cap. Store in 1L containers. Enjoy on your favourite oysters.

MEET MIKE SKARBO  

Mike Skarbo was born and raised on Vancouver Island providing him with a great introduction to the culinary world as he fished, picked fruit, grew  gardens, and picked mushrooms during his formative years.

After graduation, Mike traveled to Scotland where he worked as a server, bartender, and prep cook to fund his travels across Europe and North Africa.  Mike secured his first real cooking job at the Balmoral Hotel in Edinburgh where the food and the level of service opened his eyes to what he wanted to accomplish in his life. After a year at the Balmoral, Mike returned to Canada to enroll in the culinary program at Vancouver Community College later graduating at the top of his class.

He moved to Calgary to work under the tutelage of Chef Michael Noble at Catch Restaurant and also where he started working with Duncan Ly, Executive Chef at Hotel Arts Group.  Mike completed his apprenticeship over a three-year period at Catch with Duncan mentoring Mike as he developed his palette, eye for quality and passion for cooking.

He joined Hotel Arts under Duncan Ly's leadership just as the property was converting into Calgary's first designer boutique-style hotel.  Mike and Duncan worked together to develop the culinary program that Hotel Arts has become known for.  Over the last 6 years, Mike has held a variety of positions culminating in his current position as Executive Sous Chef.

In this capacity, Mike continues to be the right-hand man for Duncan Ly assisting him during his competitions with Gold Medal Plates. He also competes in a variety of other culinary competitions representing the Hotel Arts brand:  Chambord Royal Culinary Competition, Iron Chef at Olives, various  Oyster Shucking competitions throughout the region, Celebrity Hor d'Ouevres,  and the Fetzer Black Box Competition.

Mike is also tireless as the organizer of the Rocky Mountain Oysterfest bringing together competitors, judges and sponsors from across the region to help make this summer poolside event at Hotel Arts a success over the last three years.  

Chef Skarbo has numerous passions but brings his interest in sustainable gardens and local produce to work helping to source out the best ingredients for our diverse menus.  He has also launched a Floralights Micro Herb Garden that will enable Hotel Arts to grow its own micro herbs year-round.  Newly married and a proud parent to a puppy, Mike enjoys carpentry, singing, gardening, hiking, and golfing when he's not at work.

RAW BAR AT THE ARTS  

Veuve Clicquot Pool Party Recap

On Saturday, July 30, 2011, Hotel Arts hosted a poolside party sponsored by Veuve Clicquot. The event was a huge success, partly due to the fabulous 29 degree weather we had. Servers passed around champage and sample cocktails, live DJ's were spinning some cool beats and the crowd was dancing. Good looking people, hot weather, tunes...what more could you ask for on a Saturday? Thank you to everyone who came out to the event!

Click here to see a video that captured the event http://www.youtube.com/watch?v=5lF_Y5mP1EM&feature=player_embedded#at=118 .

Come join us on the poolside for the rest of the summer and enjoy an array of beverages like Veuve Clicquot or choose from our award-winning cocktail menu.

Yoga in the City

Hotel Arts is partnering with Lulu Lemon and the Hot Yoga Lounge to host "Yoga in the City".  Free drop-in yoga classes will be held poolside at Hotel Arts on Wednesdays at 6:15pm throughout the month of August (weather permitting).   

In-house guests and members of the public are welcome to join these classes on a first-come, first-served basis.  Due to space capacity constraints, there will be a limit on how many people we can accommodate for the yoga classes.

To help prepare the area for poolside yoga, the Westside of the pooldeck will be closed from 5:00pm onwards to accommodate the removal of patio furniture.  The rest of the pooldeck will remain open for our patrons to enjoy (swimming, dining, or sun worshipping).   

CHEF'S TABLE AND THE INN     

Chef's Table Herb Garden

Main floor luxury and executive guest rooms at the Inn open up to our beautiful, hidden garden, where guests can escape from the hustle and bustle of the city and truly feel like they are in a different place.  Individual patios with teak bistro sets are surrounded by lush green and colourful flowers, subtly illuminated by solar lights in the evening.  Sip a glass of wine as the last rays of sunshine permeate the foliage above, or enjoy your morning coffee and newspaper, delivered to your room daily, and relax or reconnect.  

Chat with Chef Craig Boje as he comes out to check on his potted herb garden or cut sprigs of rosemary, chives, oregano, and even chocolate mint, strategically placed based on their delicate shade and sunlight needs.  If you ask nicely, you might even get a recipe out of him!

Summer Special Offers 

Dine and Stay Package

• Now - September 3, 2011 
• "It is not the distance traveled, but how far away you feel."
• We are intimate, we are personal, we are luxurious.  Come and enjoy our special brand of hospitality with a 15% guest room discount on any of our luxury or executive rooms, and an amazing $150 gift card, your cost only $100, to be used towards a dining experience at the award-winning Chef's Table restaurant. 
• From warmth to wine, enjoy soul-repairing cuisine and the pursuit of the perfect stay.
• All regular rate inclusions apply: evening turndown service, morning coffee/tea tray, full à la carte breafkast, high-speed wireless Internet and bottled water.

Romance at the Inn

• Whether for a birthday, anniversary, wedding night, or just because, walk in on a trail of rose petals, hand your special someone a long-stemmed rose and pop a bottle of bubbly.  Declare your love with a chocolate treat and top it off with our exclusive Skoah Sweet Love Spa Set. 
• Our Romance Enhancement is sure to set the mood and may be added to any room, any day of the week for only $135!

Around the Inn

Our location in the eclectic neighbourhood of Kensington connects our guests to the vibrant local boutiques, health and wellness facilities, and restaurants that have given Kensington its reputation as our Village in the City, where people live, work, shop, stay and play.  In our ongoing pursuit of the perfect stay, guests may now enjoy some special perks at select retailers and spas, including the newly opened Skoah Spa in the heart of Kensington.

Skoah.® is a personal skin care company that makes simply powerful skin care™ products and delivers to-die-for  facial services. Their 'spatiques' are different than typical spas because they focus on delivering a single spa experience - ' facials'. Featured in national and international publications such as the New York Times, Globe and Mail, National Post, Conde Nast Traveler, Men's Health and Esquire UK, skoah skin care spatiques are renowned for delivering highly personalized facial treatments in a relaxed, friendly and beautifully designed retail environment.  

Find Skoah Sweet Love products when you book our Romance Package Enhancement.  Book Now! 

PAN SEARED QUEEN CHARLOTTE HALIBUT  

 with Morel Mushroom & English Pea Risotto

Duncan Ly, Executive Chef at Hotel Arts, has been making regular appearances on "What's Fresh" on CBC's Homestretch with David Gray.

This past Tuesday, David and Chef Ly were discussing using fresh summer ingredients when they are at their peak flavours to incorporate into memorable dishes.  Chef Ly brought in some English Green Peas to serve up with a Pan Seared Queen Charlotte Halibut with Morel Mushroom & Green Pea Risotto. 

Listen to the audio clip at CBC's Homestretch: http://www.cbc.ca/homestretch/columnists/whatsfresh/2011/07/26/local-fresh-peas/.

David Gray remarked that the risotto just "explodes in the mouth" and is "delicious" and that the halibut is "perfect."  Here is a copy of the recipe so that you can elicit the same kind of feedback from your dinner guests.

Halibut:   

• 4 pcs (5oz) fresh halibut fillets
• 1 tbsp of olive oil
• Salt and pepper

Heat the oil in a 12-inch skillet over medium high heat.  Use oil to get a higher heat content.  You should see a little smoke coming off the pan, as a hot pan is the secret to cooking fish just right.

Season the halibut fillets with  salt and pepper

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

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

Risotto:  

• 3 cups of chicken stock (heated)
• 1 tbsp of olive oil
• 1 small onion (diced)
• ¼ cup of fresh chopped morels
• ½ cup of fresh English peas
• ½ cup of uncooked Arborio rice
• 4 tbsp of butter
• 1/4 of grated Parmesan cheese
• 1 tbsp of chopped fresh chives
• Salt and pepper

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.

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

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. 

Stir in peas, butter, cheese and chives. Season with salt and pepper to taste.

Plating:

Divide the risotto onto 4 dinner plates. Top the risotto with the halibut and drizzle the plate with some extra virgin olive oil.

Wine Pairing:

Chef Ly recommends a Fumé Blanc aged in Oak to give it a buttery and smoky flavour to go with the risotto but light enough to go with the halibut and the peas.

Chef Ly has been tracking the peak seasonality of numerous products and works with producers to incorporate these items into his menus.  Carrots and beets are likely the next batch of local produce that are reaching their peak and local raspberries should soon be making appearances on menus too.  Check out the Chef's Tasting Menus featured every weekend in the Raw Bar which change weekly as well as the Tasting Menus at Chef's Table at Kensington Riverside Inn.

UPCOMING FESTIVALS 

To wrap up thesummer, we thought we'd give you some information about Festivals going on in Calgary. Make sure you stay in town to experience the Haultain and First Street Festival, X-Fest, and the Blues Festival!

Calgary International Blues Festival: Wednesday, August 3 - Sunday, August 7, 2011

The Blues Festival features hot blues artists as well as up and coming stars at the Calgary Shaw Millennium Park. Mainstage acts include Blackie & the Rodeo Kings, John Mayall Band and Steve Gerard & National Debonaires. Experience the best of blues, variety of excellent food vendors, beer garden, and the Arts Market. Tickets can be purchased at www.calgarybluesfest.com.   

Calgary ReggaeFest: Thursday, August 18 - Saturday, August 20, 2011

Organizer Leo Crips and his team have put together an impressive line-up of acts that will keep you jamming away as a true Rastagarian. Get your tickets at today by visiting http://www.calgaryreggaefestival.com.  If you are away for Reggaefest, Leo also hosts a "Reggae Lunch and Learn" at nearby Cantos Music Foundation on the first Thursday of every month.

X-FEST: Saturday, August 20, 2011

X-FEST is an exciting summer outdoor celebration of alternative rock music that will take place on one of the cities historic sites, Fort Calgary. The festival is in close partnership with The Union, who works in the live entertainment industry across the Country. The line up for X-FEST 2011 includes Jane's Addiction, Weezer, Social Distortion, House of Pain, Awolnation, The Rural Alberta Advantage and Michael Bernard. Tickets can be purchased at www.unionevents.com.   

Come and "Rock Out!" this year at X-FEST.

TODAYS TEAMBUY: $35.00 for admission to X-FEST (value $90.00) www.teambuy.ca/calgary  

Global Fest: Friday, August 19, 2011 to Saturday, August 27, 2011

Global Fest is an International Firework event that features countries from around the world, China, Philippines, Canada and Italy, competing in a firework competition. Experience and celebrate Calgary as a place of cultural diversity. Get your tickets today at www.globalfest.ca.

Haultain and First Street Festival: Sunday September 11, 2011 11:00am to 5:30pm

This festival is a community-based event for all ages that features activities around the community involvement, sustainability and the urban experience. You will experience activities from yoga in the park to ultimate Frisbee, live entertainment and fashion shows all put on by our very own local talent and operators of neighbouring businesses. Food vendors and patios around the area will also be available with some fantastic offerings.

DUELING CHEFS RECAP    

Hotel Arts Executive Chef Duncan Ly won the Dueling Chefs Competition during the Stampede beating  Jesse Hichhausen, Executive Chef  from Marriott Hotel & Resorts, in an Iron Chef style competition in the first-round and later won in a tight competition against David Flegel, Executive Chef of Hyatt Regency Calgary.  Chefs were given a bag of mystery ingredients from Calgary Co-Op and asked to prepare between 5-6 dishes in under a hour to be judged by a group of celebrity and food panelists.  All the dishes prepared by the competing chefs were tremendous but Chef Ly displayed his winning touch in both events.  Check out what Chef Ly is making at Raw Bar at Hotel Arts with his weekend Chef's Tasting Menus which change each week to reflect peak seasonality of ingredients.  

COMMUNITY INVOLVEMENT

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.

Here are a few highlights of some of the groups we are trying to assist in August and beyond:

• Canadian Diabetes Association: Every month, the H'Arts of Service Committee (made up of our employees) chooses an organization the Hotel Arts Group would like to support. For August, we are getting all employees to bring in their unused/old clothing items to participate in the Clothesline program.  All the proceeds will go towards the Canadian Diabetes Association. For more information, visit http://www.diabetes.ca/get-involved/supporting-us/clothesline/ .
• Calgary Run for Water: Calgary Run for Water is a 5-10km walk or run happening on Saturday, September 10, 2011. By supporting the run, you are helping villages in Ethiopia to access clean drinking water. The run already has 300 participants with the target goal of 600. Help support the Calgary Run for Water and sign up today at http://calgary.runforwater.ca.