Mark Wilson Happy February!

Like most of Calgary, we're off to the races with a very busy month of activities. Not only have we opened up the Yellow Door Bistro at Hotel Arts, we've completed renovations on all 19 guestrooms at Kensington Riverside Inn.   We've also been busy hosting some fantastic events including the Bill Brooks Prostate Cancer Benefit and, this past weekend, being the off-site caterer for 1,000+ fancy attendees at Schmancy - the Glenbow Museum's fundraiser.  February and March have a terrific array of events taking place and we're happy to share some highlights with you in this month's e-newsletter. Our chefs have also shared a special Valentine's Day gift with you....recipes for sumptuous chocolate cakes. Enjoy! 


As always, thank you for your interest in the Hotel Arts Group and I hope that we'll have the pleasure of hosting you soon.




Mark Wilson

General Manager & VP,

Hotel Arts Group 


Molten Chocolate Cakes  

Pastry Chef Karine Moulin is renowned for her desserts and she was kind enough to share one of her recipes for sumptuous Molten Chocolate Cakes so that At-Home Chefs can garner some sweet fans on Valentine's Day.  

  • 1/2 cup (113 grams) unsalted butter, cut into pieces
  • 6 ounces (170 grams) semi-sweet or bittersweet chocolate, finely chopped
  • 3 large eggs, separated
  • 1/3 cup (65 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1/8 teaspoon cream of tartar
  • 1 tablespoon granulated white sugar


Molten Chocolate Cakes: Preheat oven to 400 degrees F (200 degrees C) and place rack in center of oven. Generously butter four - 6 to 8 ounce (180-240 ml) molds, ramekins, or custard cups and dust the insides with granulated white sugar. Place the prepared molds on a baking sheet and set aside while you make the cake batter.


In a heatproof bowl, placed over a saucepan of simmering water, melt the butter and chocolate. Remove from heat and set aside while you beat the egg yolks.


In the bowl of your electric mixer, or with a hand mixer, beat the egg yolks and 1/3 cup (65 grams) sugar until thick, pale, and fluffy. (When you slowly raise the beaters, the batter will fall back into the bowl in slow ribbons.) Beat in the vanilla extract and then fold in the melted chocolate mixture.


In another bowl, whip the egg whites until frothy. Add the cream of tartar and continue to whip until soft peaks form. Gradually add 1 tablespoon of granulated white sugar and whip just until stiff peaks form. With a rubber spatula or wire whisk, gently fold the beaten whites into the chocolate mixture, just until incorporated. Do not over mix or the batter will deflate. Divide the batter between the prepared molds. Bake for 10 to 15 minutes or until the outside edges of the cakes are set but the middle still looks a little wet and wobbly. You may have cracks on the top surface of the cakes.


Immediately remove from oven and let them rest for a minute or two. You can serve the cakes in their molds or you can run a palette or sharp knife around the edge of each cake and then invert onto the center of each serving plate. Carefully remove the mold. Sprinkle the top of each cake with confectioners' sugar and place a dollop of softly whipped cream, clotted cream, crème fraiche, or vanilla ice cream on top of each warm cake. 


Note: You can prepare the chocolate mixture several hours ahead of time. Simply make the recipe, pour into the prepared molds, cover with plastic wrap, and refrigerate.  Bake just before serving. When the batter is cold the cakes may take a minute or two longer to bake.


*Makes four Molten Chocolate Cakes.


Recipe Credit: Karine Moulin, Pastry Chef, Hotel Arts Group

Chocolate Custard Cake 
  • 100g banana puree (approx. 1 banana, use food processor or hand blender)
  • 3 eggs
  • 80g sugar
  • 200g salted butter
  • 130g 70% chocolate

Melt chocolate and butter in double boiler.  At the same time, whisk together banana, sugar and eggs.  Add melted chocolate mixture to banana mixture.  Pour into molds or 6 inch baking pan and cook at 300F in a water bath for 30 minutes or until cake tester comes out clean.  Allow cake to cool completely before unmolding.


Serve with your favourite ice cream or whipped sour cream!


Recipe Credit: Dan Labutes, Sous Chef, Chef's Table


Foodies Unite! Hotel Arts Group is thrilled to participate in Big Taste Calgary, the city's 10-day culinary festival. Various restaurants across the city sign up with a $15-25/person lunch menu or a $25-35 dinner menu. This year, there is also the option for restaurants to offer a gourmet menu of $85/person which includes wine pairings.


Raw Bar at Hotel Arts will be offering a $35/person dinner tasting menu featuring dumplings, curry, cod and Asian pear. Yellow Door Bistro, the Hotel Arts Group newest restaurant will also be offering both lunch and dinner menus at $25/person and $35/person respectively. These menus will feature carrot and goat cheese salad, steak, dover sole, lamb, macaroons & a special mini treat platter.


Chef's Table will also be participating with an $85/person gourmet dinner menu featuring carrot & apple soup, duck breast and a citrus dessert.


We invite you to try out all of our creations during Big Taste Calgary! Stay tuned for more details on our websites and social media.

Big Taste Events

During Big Taste Calgary, our team from the Hotel Arts Group will also be participating in two exciting events. Raw Bar will be host to Big Taste & Big Cocktails.  


Executive Chef Duncan Ly, Sous Chef Jinhee Lee and Raw Bar General Manager Christina Mah have been collaborating on a multi-course tasting menu with cocktail pairings. On March 8, dine on four courses of lobster bisque, spot prawns and scallops, braised short rib and poached pears, all while sipping one delicious cocktail concoction after another. Things get underway at 7:00pm.


On March 2, Chef Ly will be participating in the Chef Pop Up taking place at Downtown Food. He'll join Downtown Food's Chef Darren MacLean, John Michael MacNeil of Teatro and Cucina, as well as Roy Oh of Anju for a spectacular six-course pop-up dinner hosted by John Gilchrist. Taste fresh ingredients from local farms, like Brandt Lake Wagyu, Broxburn, Green Eggs and Ham, Broek Acres, White Gold and Noble Meadows, and sip on wines sponsored by BC VQA Wines.


For ticket information, please visit https://kiosk.eztix.co/kiosk/12829.    

YELLOW DOOR BISTRO Follow us on Twitter  Like us on Facebook 

Now Open To Possibilities 

After long anticipation, the day has finally come...Yellow Door Bistro is now open for breakfast, lunch and dinner!


Our guests got their first peak beyond the Yellow Door this past Sunday as we opened for a memorable dinner service. General Manager James Werner and his team are excited to finally welcome diners to a beautiful room full of whimsical surprises. Executive Chef Duncan Ly and Sous Chef Quinn Staple have been working diligently on exciting new breakfast, lunch and dinner menus that showcase bistro-inspired cuisine with a contemporary interpretation.

As Chef Ly describes their approach as being respectful of ingredients and the right techniques to bring out their best flavours.   


"We want people to enjoy flavourful and uncomplicated meals with a few welcome surprises. Our key goal though is that we simply want to prepare really good food."


Visit www.yellowdoorbistro.ca to view our menus.  


Photo: Breakfast Buffet. 

Valentine's Day 

For Valentine's Day, Yellow Door Bistro will be offering a special five-course menu for $65/person! Invite that special someone to Calgary's newest restaurant and enjoy an unforgettable dining experience. Click here for a sneak-a-peak at the menu.


For more information and to make reservations call 403.206.9585.


Quinn was born in beautiful Banff and grew up in Canmore. Growing up, Quinn aspired to be a professional golfer but learned that you have to play really well to make the tour. As that did not turn out as planned, Quinn pursued his other passion...cooking.


His first real kitchen job was at Crazyweed in Canmore. Working in a busy creative environment inspired him to pursue the Professional Cooking Program at SAIT. Quinn joined the Tribune as part of his apprenticeship and later received his Red Seal Certification in early 2009.

Based on a friend's recommendation, Quinn joined the Raw Bar to work with Duncan Ly. He appreciated the opportunity to learn and cook the lighter fare and Asian-inspired food that is characteristic of the Raw Bar. Having spent years preparing heavier French-influenced cuisine, Quinn was refreshed to explore other culinary influences and techniques.


In April 2010, Quinn took some time off to conduct a stage at Alinea, Grant Achatz's modernist three Michelin starred restaurant in Chicago. He witnessed the chefs pushing themselves every day to ensure the customer got the best possible experience. He has adopted many of their practices to ensure that his guests have a memorable dining experience.


Upon his return to Calgary, Quinn moved over to Olives, another Hotel Arts Group Restaurant, where he had the opportunity to work with Chef Jonathan Canning and explore a contemporary Italian menu. He also developed some modern cooking techniques including sous vide method of preparation. This training came in handy as in October 2010, Quinn represented Calgary in the National Jeune Chef Chaine des Rottiseur Competition in Vancouver and placed second overall.

When Olives closed in July 2011, Quinn returned back to the Raw Bar preparing Pacific-Rim influenced cuisine. He also he represented Calgary and the Hotel Arts Group again in the National Chaine Competition where he won the bronze medal.


Early in 2012, Quinn joined up with some of the former Olives Team in the hopes of opening up another great restaurant. Regrettably, protracted construction challenges were delaying this new venture so Quinn met up with Chef Ly again about the prospects of joining the Yellow Door Bistro as Sous Chef.


Quinn is excited to be part of another great restaurant opening. Over the last few months, he has been working with Chef Ly and our new Executive Sous Chef Craig Boje on the design of the menu. He is also pleased to be working again with James Werner whose passion and work ethic knows no bounds. A few years ago, James and Quinn joked about how fantastic it would be to open a restaurant together and they are both elated about this new opportunity.


Quinn is pleased that the restaurant has been branded "bistro inspired" because of the freedom he can have with the menu. Not only does he have the opportunity to showcase some French-inspired dishes, he can incorporate contemporary influences in a manner that fits with the overall theme.


Quinn is excited about the front and back of the house teams and he is looking forward to making the Yellow Door Bistro one of Calgary's premier dining destinations for many years to come!

KENSINGTON RIVERSIDE INN Follow us on Twitter  Like us on Facebook  View our profile on LinkedIn 

Our team at Kensington Riverside Inn and Chef's Table would like to thank all our friends who attended the Renovation Reveal Party last week showcasing the new design of our 19 rooms and suites.


We are very appreciative that so many people came to see our fresh new product and meet members of our team.  


We would also like to thank the team from Ingenium Design whose work provided us with such beautiful, Frank Welder , our contractor who worked diligently on the rooms, Yann Haute Patisserie for their delicious macarons, Tresa Gibson who displayed her new paintings, our generous wine sponsors (Willow Park Wines & Spirits, Bonvida Wines and TriAlto Wines) as well as RnR Wellness for providing hand massages throughout the evening.  And lastly, thanks to our friends at Anstice PR for helping with the organization of what turned out to be a very fun event.



Valentine's Day Special 

Chef's Table is often rated as a top destination for Romantics, so what better time to come and experience this for yourself. To really impress that special someone, why not retire upstairs after dinner. Walk in on a trail of rose petals, switch on your fireplace and enjoy a deep soaker tub or rain shower.  Wake up in the morning and wrap yourself in a Frette bathrobe while you enjoy morning coffee and pastries left outside your door. Then head down to our open kitchen restaurant for a beautiful breakfast.


 Book your romantic experience now by calling 403.228.4442.  

Book The Inn 

Our unique combination of intimate, modern luxury accommodations and award-winning fine dining makes us one of Calgary's best choices for private functions.  Whether it's corporate meetings, executive retreats, weddings, private dinners or cocktail parties - our intuitive service anticipates your every need.  Book 15 of our 19 newly renovated guest rooms, and we will close the Inn for your event, providing you with a premier experience that is unique in Calgary.


Secure your space now for this summer's wedding season or your corporate holiday event by calling 403.228.4442.

CHEF'S TABLE Follow us on Twitter  Like us on Facebook  Find us on Yelp

Featured Wine 

Chef's Table Maitre d'Hotel, Guillaume Frelot, has been delving into his French roots to come up with this month's feature wine in the restaurant: 2008 Chateau de Rontets Pouilly Fuisse, Burgundy, France.


Guillaume recently met winemaker and owner of Chateau de Rontets, a former architect who opted for a career change and bought a vineyard in Burgundy. He made the right decision and now produces one of the best Pouilly Fuisse in the region. 


Pouilly-Fuisse is the appellation for the finest white wines of the Maconnais region in southern Burgundy. They are produced exclusively from Chardonnay grapes grown in the communes of Chaintre, Fuisse, Solutre-Pouilly and Vergisson.


The Pouilly-Fuisse appellation officially dates back to September 1936, although the boundaries were drawn up as early as December 1922. It currently covers around 2000 acres (800ha) of hillside vineyards, planted on limestone-rich clay soils over a granitic base.


Pouilly-Fuisse exhibits characters that are lean, fresh and fruity, contains no oak, and has low acidity. 


Guillaume asserts that this feature wine pairs wonderfully with scallops, ling cod, or even the guinea fowl currently featured on our à la carte menu.

RAW BAR Follow us on Twitter  Like us on Facebook  Find us on Yelp
Valentine's Day 

On the heels of an amazing Chinese New Year Party in Raw Bar, Christina Mah and Sous Chef Jinhee Lee have been busy preparing a sumptuous Valentine's Day Menu with Asian-fusion flavours and cocktail pairings.


The menu features an amuse bouche to start you off, followed by Crispy Oysters as your appetizer and a Pear Sorbet to cleanse your palette. For entrée's, you have a choice of Beef Tenderloin or Pacific Ling Cod. Last but not least, the best part of the evening, the dessert course, featuring a White Chocolate and Raspberry Crème Brule.


Let us impress you and your guest on Valentine's Day! Make reservations today by calling 403.206.9565.


View the complete menu here.  


With the opening of the Yellow Door Bistro, Raw Bar General Manager Christina Mah has been busy converting Raw Bar into a resto-lounge open nightly for dinner and drinks. She has assembled an impressive group of bartenders.


How to make a French 75
How to make a French 75

We took a few videos of Savanna Beach a few months back as she prepared some fantastic cocktails for the Raw Bar Cocktail Menu. Click the image to the right to view her preparation of the French 75.  


Stay tuned for more cocktail recipes from Savanna, Christina and other members of our bartending team.


Speaking of cocktails, Hotel Arts played host to the Canadian Professional Bartenders Association Alberta Cocktail Challenge this past January. As President of the CPBA, Christina Mah was busy with her team of directors putting together a first-class event where 12 of the province's top bartenders competed in three categories: Winter Warmer, Soda-licious and Black Box. Edmonton's Tarquin Melnyk from Manor Bistro and the High Street Social Club won two categories and was named Alberta's Top Bartender. With roughly 250 attendees, this was arguably the CPBA's best cocktail competition and plans are already afoot to run another Summer Cocktail Challenge...perhaps poolside?


Savanna Beach prepared "Eden's Love Affair" for the Soda-licious event and "Winterfell" for the Winter Warmer event and shares her recipe below. 

Winterfell Cocktail Recipe 

Glass: Double Walled Tea Cup

Ingredients: 1.5 oz Appletons V/X Rum

6 oz hand-blended Marsala Chai


Method: Heat Marsala Chai. Blend with milk and sugar for 10 minutes. Add Appletons V/X Rum and serve in your favourite tea cup with a crowning of vanilla-fernet branca foam and garnish with a liquorice bark stir stick.

Take that, old man winter!!!

HOTEL ARTS Follow us on Twitter  Like us on Facebook  View our profile on LinkedIn

Book Your Wedding

Recently engaged? We want to be part of your special day! Book our Spectrum Ballroom or the Raw Bar for your wedding and you'll receive the following as part of your package:

  • Culinary creations prepared by award-winning Executive Chef Duncan Ly and his team of experts
  • Professional service staff that cares and caters to your every need
  • A wedding specialist who is attentive to each and every detail to help you plan your perfect day
  • One complimentary suite for the Bride & Groom on their Wedding day
  • And MORE!

Please contact our Wedding Specialist Brian Brownlee at 403.206.9563 or bbrownlee@hotelarts.ca for more information.


We also offer guestroom blocks for your out-of-town guests at discounted rates including a special suite for the bride and groom on the night of the wedding. For more information, please call 403.206.9564 or email sales@hotelarts.ca.


Happy planning and best wishes for your upcoming nuptuals.


Photo Credit: Scott Gage Photography www.scottgage.ca.  

Valentine's Day

Hotel Arts was recently listed as one of the World's 10 Most Romantic Hotels.  Laurel Robbins profiled her favourites in Monkeys & Mountains Travel Blog.  We share company with some amazing hotels in exotic destinations like Cognac, Catalonia, Isselburg and South Africa. Click here to read her blog.  


Arts Congress 

There is so much going on in our city on the cultural scene and this will be fully apparent at the Mayor's Luncheon for the Arts on February 21 at the BMO Centre. With Calgary's year as Cultural Capital of Canada coming to a close in March 2013, the Mayor's Lunch for Arts Champions will galvanize attendees to continue to make Calgary a better city by supporting a successful arts sector. To learn more about this sold out event, visit: http://mayorslunch.com/.  


Calgary Arts Development Authority is also hosting an Arts Champions Congress on February 21 to provide artists and arts organizations with access to a broad range of experts in the field. This is a great opportunity to share insights and build a stronger cultural economy where our arts community can enhance their marketing, access to space, media relations, grant proposals, resource development and ultimately develop sustainable business practices to help their programs thrive. For artists and organizations interested in participating, please visit http://congress.calgaryartsdevelopment.com.

National Music Centre 

On the heels of the Arts Congress, the National Music Centre is breaking ground on their new facility which will forever change the physical and cultural landscape of our city. This is a momentous occasion celebrating their fundraising efforts and the process to design a state-of-the-art facility that can be celebrated by Canadians and visitors alike. It's also a great reminder of the importance of a thriving "cultural economy."


As nearby neighbours to the existing NMC facility, the Hotel Arts Group is very excited to cheer them along this next phase of construction and programming. We also encourage as many people as possible to partake in the groundbreaking ceremonies on February 22...a watershed moment for the East Village, the King Eddy and our cultural landscape that future generations will surely come to enjoy.


For more information on the groundbreaking ceremony as well as the "Shaker" taking place that evening, please visit their site at www.nmc.ca/whats-on/youre-invited.  

Chef Aaron Bear Robe

Alberta Culinary Tourism Alliance is pleased to announce The Alberta Ate Chef Collaborative - an event-based program that aims to share the stories our Alberta chefs are telling with the world.


On February 22, 2013, the launch of The Alberta Ate Chef Collaborative takes place at Fort Calgary as chefs explore, celebrate, and tell the story of the intrinsic value of Alberta's first cuisines: Aboriginal cuisine at Tasting Terroir: Alberta's Original Appeal. 


The Tasting Terroir event features Siksika Nation guest Chef Aaron Bear Robe from Keriwa Cafe, and is hosted by Chef Peter Syriste of Fort Calgary. They will join forces with The Alberta Ate Chef Collaborative, a growing team of Alberta's top farm-to-table chefs including Connie DeSousa & John Jackson of CHARCUT Roast House, and Blair Lebsack of RGE RD - more chefs will be announced shortly!


Together, these chefs will serve up a multi-sensory dining experience with dishes inspired by Alberta's original ingredients and first foods: with ingredients sourced from Alberta's top producers and ranchers, wines from Nk"Mip Winery (BC's only Aboriginal winery), and special culinary programming integrated throughout the eventing, this is one culinary experience you won't soon forget.

Tickets for this event go on sale at 6pm on February 12 on the following site: 



On Sunday, February 24, Chef Bear Robe will be collaborating with the talented team at River Café for a memorable (and sold out) brunch featuring a variety of pristine Canadian ingredients that emphasize locally sourced, organic and seasonal provenance. This event is part of the Visa Infinite Dining Series that hosts events across the country.  Read more about the Visa Infinite Dining Series here: https://visainfinite.ca/offers.html#/category/. 

18 Degrees of Jazz

Hotel Arts is ready to host another great toe-tapping evening of great music with 18 Degrees of Jazz benefiting Big Brothers & Big Sisters of Calgary. Last year's event was a smashing success and we're looking forward to welcoming them back on February 23rd.  


The event will be held in the Hotel Arts Spectrum Ballroom. For more information and to purchase tickets, visit www.18degreesofjazz.ca

No Limits; No Rules...Wedding Industry Leaders Panel Discussion

Calling all wedding industry peeps! Join the Calgary Bridal Association for a panel discussion with leaders in the wedding industry on Monday, February 25 at 5:30pm. Panel experts include Lynn Fletcher, Lynn Fletche Weddings; Edward Ross, Edward Ross Photography; Daria Groch Arnold, Cameo & Cufflinks; Sarah Mayerson, Sarah Mayerson Designs, Fayyaz Khimani, Pez Productions; Darren Kershaw, Special Event Rentals; as well as our very own Wedding Specialist, Brian Brownlee, Hotel Arts. Learn how these select few became successful in the industry and hear the tricks of the trade from the very best!


For more information and to RSVP email lisa@calgarybride.ca. *Please note, this session will benefit those professionals working in the industry*.


Alberta Ballet announced a unique Province wide fundraiser that anyone can be a part of. A TASTE FOR BALLET will occur at dinner parties throughout Alberta during the month of March.


The fundraiser will be the perfect combination of doing something people already love doing - dining - while making a significant difference in the community. Interested Albertans simply pick a date in March to host a dinner party - any kind of dinner party you want from a backyard BBQ to your very own dinner table. When friends and family are invited, hosts let their guests know the event will benefit Alberta Ballet's A TASTE FOR BALLET, and a contribution will be accepted from each guest in attendance.  


Hosts pick a date, let Alberta Ballet know the date, determine the menu, invite guests and establish the guest's contribution size. Hosts collect their receipts and donations from hosting and submit them to Alberta Ballet, as all contributions are tax deductible.


For more information, click here

WIC Wolves' Den: Craig Kielburger

Hotel Arts is pleased to welcome back West Island College for their Wolves' Den Lecture Series. On Sunday, March 3, they'll welcome Craig Keilburger to speak at a family-style dinner. Craig was in Calgary this past fall as part of the "Me to We Day" event at the Saddledome to benefit "Free the Children". Craig is a social entrepreneur, New York Times best-selling author and syndicated columnist,who has worked tirelessly for almost two decades, creating a holistic and sustainable development model which includes education, health care, food security, clean water and alternative income programs that have empowered millions in developing countries. His talk will resonate with the WIC family and guests in attendance.  


Tickets are $90 for adults and $75 for students. For more information, please email scottbennett@westislandcollege.ab.ca.

CPO's Cork & Canvas 

Hotel Arts Group will be participating in the CPO's Cork & Canvas Wine Tasting at Willow Park Wines & Spirits on Tuesday, March 5. Executive Chef Duncan Ly and the team will be showcasing some items from the new Yellow Door Bistro at this event featuring new wines and food from some of Calgary's best restaurants. For tickets, please contact the CPO at 403.571.0849 or visit them online at www.cpo-live.com.

Love Her 

Ovarian Cancer Canada is hosting an awareness/fundraising event at Hotel Arts on Thursday, March 7. The evening will consist of fashion, comedy, cocktails, auctions and music to honour those women in your life in support of OCC. Hotel Arts is proud to sponsor an amazing event for another great cause. 


"Without her, you would not be here. Because of her, we are. You couldn't do it without her. We can't do it without you." - OCC.


For more information and to purchase tickets visit www.love-her.ca/calgary. 

$100 Film Festival 

Hotel Arts is pleased to sponsor the Calgary Society of Independent Filmmakers in celebrating the 21st Anniversary of the $100 Film Festival March 7-9 at the Globe Cinema. The $100 Film Festival is the oldest and only festival in Calgary that showcases independent and experimental film exclusively on Super 8 and 16mm and has become one of the most recognized festivals in the experimental film world!


For more information visit www.100dollarfilmfestival.org.

Get Possessed!

Get your groove on and "Get Possessed" at one of the hottest signature fundraisers in town for party goers who want to dress up, get down and unleash their spring fever. Expect amazing music, a packed dance floor, impromptu performances by the DJD Company and guests, a spectacular silent auction, fabulous cocktails and delicious culinary delights.


Come join Decidedly Jazz Danceworks and their friends on March 9 at Hotel Arts for a fun evening. For tickets or more information, visit www.getpossessed.com.



Thank you for taking the time to read about the Hotel Arts Group.  We invite you to create your own experiences at our properties that we hope will be source of your own memorable stories.


Thank you for supporting the Hotel Arts Group and best wishes for a great February!



Mark Wilson
General Manager & VP,  

Hotel Arts Group


Contributing Editors: Katie Mayer and Fraser Abbott

Along with the Hotel Arts Group Newsletter comes a chance to win Monthly Prizes and enjoy the many aspects of our properties, whether it be luxurious stays at the Hotel Arts or the Kensington Riverside Inn, or unforgettable dining experiences at Raw Bar, Chef's Table and newly opened Yellow Door Bistro! 


This month's prize is:

Tasting Menu for Two at Chef's Table.

Email kmayer@hotelarts.ca with the answer to this question: What cocktail did Raw Bartender Savanna Beach prepare for the Winter Warmer portion of the Alberta Cocktail Competition back in January? 


If you have any questions, concerns or suggestions, please email Katie Mayer at kmayer@hotelarts.ca.   

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Hotel Arts Group | 1.403.266.4611 | kmayer@hotelarts.ca | www.hotelarts.ca
119-12th Ave SW
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