Calgary National Meeting - la Chaine des Rotisseurs

Bailliage du Canada – Chapître du Canada 2014
National Meeting in Review
(October 16 – 18, 2014)
T
he Bailliage de l’Alberta à Calgary was pleased
to host the 53nd Grand Chapître du Canada from
October 16–18, 2014. Our National Council,
visiting provincial and regional Baillis and
confrères from across Canada and around the world
enjoyed a wonderful weekend of events — surrounded by
Calgary’s rich history as reflected in its mix of dynamic
big-city energy, cheerful western hospitality and
wondrous natural beauty. We were pleased to welcome
visiting members of the Chaîne from the United States,
Bermuda, the Bahamas and Italy.
Joseph and the Cognac
(left to right) Kerry and Mark Wilson, Bailli Regional du Calgary; Derry
Knaak, Edmonton; and Joseph de Angelis, Grand Officier Maître
Restaurateur and owner of La Chaumière.
Dinner Dine-Around attendees await at La Chaumière.
.
The event began Thursday evening with a Chaîne Chef’s
Table Dinner Dine-Around offered by four Chaîne
member restaurants: La Chaumière, Da Guido Ristorante,
the Calgary Petroleum Club and the Ranchman’s Club.
Two of these events (La Chaumière and the Calgary
Petroleum Club) were held in their spectacular wine
cellars. In addition, the Ordre Mondial des Gourmets
Dégustateurs held a dine-around event at Brasserie
Kensington.
La Chaumière Restaurant
Thursday October 16, 2014
Canapés
Aperitif: Taittinger Brut Resérve
MENU
Halibut with a Saffron Beurre Blanc Sauce
Pouilly Fuissé Château Fuissé 2010
Pappardelle with Wild Mushrooms
Château La Lauzette 2008
Bison Tenderloin with Sauce Périgourdine
Appetizer.
Château La Tour de Monis 2010
Selection of Cheeses
Château Paloumey 2010
Marinated Pineapple Slices with Raspberry Sorbet
The Calgary Petroleum Club
A Celebration of Fall
Thursday October 16, 2014
Reception
Appetizer.
Andre’s Steak Tartare
Steller’s Jay Brut 2008
Dinner
Lightly Smoked Tomato Bisque
Bacon Chards, Boursin Cheese
Le G de Château Guiraud 2011
Poached Lobster
Roasted Apple, Cabbage
Catena Alta Chardonnay Small Lots 2009
Confit of Duck & Squash
Jean-Paul Brun Le G de Château Guiraud 2011
Roasted Veal Tenderloin
Roasted Veal Tenderloin
Foie Gras & Marrow Potato
Jus Reduction
Blue Mountain Pinot Noir 2010
Lemon-Zucchini Cake
Club-Made Brown Sugar-Mascarpone Ice Cream
Tinhorn Creek Oldfield Series Icewine Kerner 2011
Friandises by Otto & Courtney
Lemon Zucchini Cake
Early Friday morning, as the Concours National des
Jeunes Chefs Rôtisseurs was being held at the SAIT
Polytechnic Culinary Campus, Chaîne members were able
to participate in one of two unique tours of Southern
Alberta landmarks.
Confrères were able to travel from Calgary to Lake
Louise. After participating in a guided walk on the shores
of Lake Louise followed by a tour of UNESCO World
Heritage Site Chateau Lake Louise and The Fairmont
Château Lake Louise, they were shown how to create the
perfect Swiss cheese fondue in the Fairmont Chateau Lake
Louise kitchen by Executive Chef Felix Pfister, Maître
Rôtisseur. This was followed by a luncheon in the hotel.
The Ranchman’s Club
Thursday October 16, 2014
Reception
Freshly Shucked Colville Bay Oysters
on an Ice Carving Shell with Tabasco, Lemon & Ranchmen’s Club
Cocktail Sauce
Alberta AAA Beef Carpaccio
on Cow’s Special Smoked Cheddar Cheese Biscuits
Dinner
Terrine of Veal Sweetbreads
Autumn Chanterelles & Roasted Vegetables
With Trio of Heirloom Tomato Coulis
Cream of Porcini Mushroom and Chestnut Soup
With Parmigiano-Reggiano Tuile and Piemonte Truffle
& Chervil Foam
Filet of Chilean Sea Bass
With Saffron & Pernod Sauce Marseillaise, and Wilted Arugula
Herb Roasted Rack of Alberta Lamb
Shiraz Infused Lamb Jus, Sweet Garlic Cream,
Agria & Sweet Potatoes, and Medley of Market Vegetables
Saint-Agur and Cave Aged Gruyère
Sun-dried Apricots Gelée, Figs, Grapes and Rain Coast Crisps
Attendees gather at The Ranchman’s Club.
Valrhona Chocolate Olive Oil Timbale Cake
With Kirsch Marinated Cherries & Gelato
Dark Roast Coffee, Deluxe Tea Box Selection or
Espresso
Da Guido Ristorante
Thursday October 16, 2014
Appetizer
Halibut and Lobster Tails in a Saffron Sauce
Secondo Corso
Lasagna Pasticciata
Terzo Corso
Radicchio Salad
Mixture of Seasonal Greens
in a Light Vinaigrette and Olive Oil
Entree
Veal Chop
in a Rosemary, Garlic and White Wine Sauce
with Asparagus and Sautéed Potatoes
Dolce
Tiramisu
Ron Overend, Bailli provincial du Caribbean; Jan Pozzi, Bailli of
Galveston, Texas; Isabella Overend, Bailli of The Bahamas; and
Cameron Gray, Manitoba Bailli Régional..
L’Ordre Mondial Dinner
Brasserie Kensington
Thursday October 16, 2014
This l’Ordre Mondial event featured six parings with cocktails, wine,
beer and spirits!
Canapés
Amuse
Roasted Smoked Sablefish
House Made Ricotta Ravioli
Foie Gras Parfait
with port jelly
48hr Sous Vide Beef Cheek
with duck fat frites
Chocolate tart
with sour cream ice cream
Executive Chef Kenneth Titcomb, Maître Rôtisseur and General
manager David Houghton, Maître Restaurateur.
The Fairmont Château Lake Louise
How Do You Fondue Lunch
Friday, October 17, 2014
SAIT Polytechnic
The Highwood Restaurant
Friday, October 17, 2014
Green & White Asparagus Salad
Rabbit Pâté en Croute
Mache Lettuce, Quail Egg, Smoked Bacon, Truffle Vinegar Dressing
Sundried Apricot Preserve
Cheese Fondue
Celeriac & Apple Soup
Fresh Baguette, Pearl Onions & Gherkins, Air-dried Meat Selection
Walnut Crumble
Engadiner Nuss Torte
Green Apple & St. Germain Jelly
Walnut Sweet Dough Torte
Double Smoked Bacon Wrapped Halibut & Lobster
Corn Nage, Rainbow Carrots & Baby Potatoes
Almond Orange Cake
The second “Lunch ‘n Learn” tour began with confrères
meeting their host Cindy Findlay, Bailli Régional
Honoraire, at the SAIT Polytechnic Culinary Campus
(named one of the Top 10 New Restaurants by Calgary
food critic John Gilchrist) for a warm croissant or Danish,
followed by a short train ride to the SAIT main campus
for a hands-on chocolate demonstration, learning about
chocolate production from “bean to bar”. With this new
knowledge in hand, it was off to the chocolate lab to try
their hand at making their own treats. The tour concluded
with lunch in the student-run restaurant, The Highwood,
and a viewing of the results of the National Jeunes Chefs
Rôtisseurs competition.
Whipped Chocolate Cream
Spiced Pumpkin Mousse
Assorted Mignardises
Celeriac & Apple Soup
Attendees in The Fairmont Château Lake Louise dining room
Almond Orange Cake
Welcoming Reception
Calgary Golf & Country Club
Friday October 17, 2014
Bloody Caesar Cocktail (Invented by Walter Cheff of the Calgary Inn)
The Wines
Summerhill Cipes Brut
Cedar Creek Riesling 2012
Mission Hills Vineyards Chardonnay 2012
Desert Hills Unoaked Chardonnay 2009
Sandhill Pinot Gris 2012
Misconduct Chenin Blanc Viognier 2011
Tinhorn Creek Pinot Noir 2011
Kettle Valley Old Main Red 2009
Sandhill Three 2007
Sandhill One 2007
Sandhill Two 2007
Black SAGE Vineyard Pipe 2008
Cave Spring Indian Summer Riesling 2011
Inniskillin Niagara Estate Icewine
On Friday evening, a Welcome Grand Reception featuring
an incredible variety of food stations was held at
Calgary’s historical Calgary Golf & Country Club, hosted
by Executive Chef Vincent Parkinson, Chancelier
Honoraire, The Calgary Golf & Country Club’s 18-hole
course is the oldest private course still in play in Alberta.
Established in 1897, the club bought land on an isolated
bend of the Elbow River in 1909 and began play in
1911.The foundation for today’s course was laid out by
the Scottish designer Willie Park, Jr. in 1922 and restored
to his classic standard in a 2005 – 2007 major renovation.
The evening included a music concert by the extraordinary
group The Calgary Fiddlers, and featured a special beer
created by Big Rock Brewery especially for our Grand
Chapître!
The Big Rock Beers
Photos courtesy of Andrew Parkinson.
Anarchist
Traditional
Warthog
Rock Creek Dry Cider
Rock Creek Pear Cider
Honey Brown
Scottish Heavy
Dead Reckoning
Cheeraz
Abandon Abbey
The Cascadian
Steel Cut Oatmeal Raisin Stout
The Menu
Spolumbo’s Sausage Rolls
Alberta Lamb Rack
With Saskatoon Berry Demi Glaze
Sausages (made by Chef de Partie Shane Rutledge)
Served with Poplar Bluff Farm Organic Potatoes
Beef Tartare and Roast Marrow Bones
Ginger Beef
Each attendee received a commemorative western bolo tie!
(Created in Calgary during the mid-1970s
by Chef George Wong of the Silver Inn)
Prawns
(Flavoured with Big Rock Grasshopper beer)
Bison Slider
with Canadian Cheddar
Maple Baked Beans with Pork Belly
Poplar Bluff Organic Beet Salad
With Casay Blue Cheese
Country Club Pierogi
Made with Poplar Bluff Organic Potato
Alberta Elk Loin
Carved onto Cocktail Buns
Rougié Quebec Foie Gras
On Cornbread
East Cost Lobster
Haricot Vert Salad and Prince Edward Island Oysters
West Coast Oysters
And Salmon Candy
Calgary Stampede Mini Donuts
(created by Pastry Chef Alena Shaio)
Big Rock Oatmeal Stout Ice Cream
Saskatoon Berry Cobbler
First time visitors to Calgary take part in the traditional “white hat
ceremony”.
The National Council meetings were held Saturday
morning in the Leduc Room at The Fairmont Palliser,
chaired by Bailli Délégué David Tetrault. At the
conclusion of the meetings, the National Board of
Directors, Regional Baillis, confrères and guests
adjourned to a wonderful luncheon complemented by
great wines in the Chef’s Table Restaurant at the
Kensington Riverside Inn, Canada’s latest Relais et
Chateaux property. One of the Hotel Arts Group
properties, this AAA 4-Diamond restaurant in Calgary’s
historic Kensington district featured a specially crafted
lunch, hosted by Executive Chef Duncan Ly, Officier
Maître Rôtisseur.
Alternatively, confrères could take part in a walking tour
of one of Calgary’s tastiest neighbourhoods and one of the
city’s first suburbs, Kensington. On the banks of the Bow
River, this is now one of the cities coziest neighbourhoods
to explore on foot and discover the great tastes within.
Starting at the Kensington Riverside Inn for a light bite,
attendees proceeded for a tea talk at the Naked Leaf, fine
cheese tasting at the Peasant Cheese shop, wine tasting at
Kensington Wine Market, appetizer at Winebar
Kensington with Executive Chef and Owner Cam
Dobranski, Maître Rôtisseur, interactive cupcake
decorating workshop, and finally to Cuisine et Chateaux
for a full luncheon with Thierry Meret, Chef Rôtisseur.
National meeting attendees could also step back in time
at Canada’s largest living history museum via a tour of
Heritage Park Historical Village celebrating the park’s
50th anniversary. Featuring more than 200 exhibits and
attractions covering 1860 all the way to 1950 spread over
127 acres of lush parkland; Heritage Park has a lot to offer
both the history buff and the pleasure seeker. Beginning
with a tour of Gasoline Alley (a display of vintage
vehicles and gasoline pumps from the 1920’s and
beyond), guests then heard a detailed presentation on the
history of the park and the area. Following a tour of River
Fourth, attendees adjourned to the Selkirk Grille for
Brunch & Mimosa, created by Executive Chef Jan
Hansen, Maître Rôtisseur and Calgary Vice-Conseiller
Culinaire.
On Saturday evening, David Tétrault, Bailli Délégué du
Canada, opened the festivities by greeting all in
attendance at the induction ceremony in the Turner Valley
Room. In honour of the 40th anniversary of the Calgary
Bailliage, David introduced the various Baillis who served
from 1974 (with their date of intronization) right up to the
present day:
The Late Garnet Page
Paul Mastalir, CCC
The Late Hon. Harry Rowbotham
Fritz Painsi
The Late Frank Geider
Hans J. Maier
Roger Baekeland
Vincent Parkinson, CCC
Beat Hegnauer , CCC
Cindy Findlay
Mark Wilson
1974
1981
1985
1987
1991
1993
1997
2001
2005
2007
2012
David introduced the current Bailli Régional for Calgary,
Mark Wilson, who recognized the Calgary organizing
committee for the tremendous job done in putting on this
national meeting weekend. Jan Hansen, Vice-Conseiller
Culinaire for Calgary, then led the young chef competitors
to their seats at the front of the auditorium.
A number of special awards were presented by David
Tetrault, Bailli Délégué, to individuals for their
tremendous support of the Chaîne past and present: Mark
Wilson, Bailli of the Bailliage of Calgary, was presented
with the Bronze Star of Canada while Beat Hegnauer
received the Silver Star of Canada. Jack Littlepage,
National Chargé de Missions; Takashi Murakami, C.M.,
Conseiller Culinaire; and Vincent Parkinson, Chancelier
Honoraire were all presented with the Gold Star of
Canada.
A number of individuals were then recognized with
international awards. Following a history of his career of
service to culinary education, both at SAIT Polytechnic
and through the Jeunes Chefs Rotîsseurs competition,
Chef Simon Dunn was presented with the International
Bronze Medal. The six chefs who were instrumental in
preparing our 2014 competitor and silver medallist Rupert
Garcia for the competition in South Africa (Beat Hegnauer
CCC, Michael Dekker CCC, Shaun Desaulniers, Jan
Hansen, Dean Kanuit and Duncan Ly) were also presented
with International Bronze Medals. Finally, Linda McNally
was presented with an International Silver Medal in
recognition of the late Ed McNally’s contributions to the
Chaîne and to hospitality in Canada.
Heritage Park
Brunch & Mimosa
Saturday October 18, 2014
Mimosa
Buffet
Duck Confit
And caramelized onion potato hash
Canadian and European Cheese Board
Local Charcuterie Board
Fresh Fruit Platter
Stuffed French Toast
With Ham and Brie and Maple Bourbon Syrup
Chicken and waffles
With Herb Butter
Maple Glazed Spraggs Pork Belly
Bourbon Lemonade
Mark Wilson (right) with David Tétrault.
Beat Hegnauer (right) with David Tétrault.
Takashi Murakami, Jack Littlepage and Vince Parkinson.
Rupert Garcia addresses the crowd.
Jan Hansen introduced the seven Jeunes Chefs as they
lined up on the stage, anxiously awaiting the results of the
competition. David Tetrault formally recognized the
international competition sponsors: Le Cordon Bleu;
Wüsthof; CattleBoyz; Medium Rare Chef Apparel;
Uniglobe Lexus Travel and Chef’s Hat Inc. David then
explained the scoring overall and how the new award for
highest kitchen score came about three years ago. In
Canada, the winner of this segment of the competition will
be recognized with The Chef Paul Mastalir Award for
Kitchen Excellence. Each of the competitors was
presented with a certificate and a Wüsthof knife as
participants. Takashi Murakami, C.M., Conseiller
Culinaire, introduced Rupert Garcia, the 2013 winner of
the national competition and 2014 international silver
medallist, who spoke of his experiences in South Africa at
the international competition.
Six chefs who worked with our 2014 Competitor and Silver medalist
Rupert Garcia.
Photos courtesy of Suzannelizabeth Photography.
David Tétrault presents Silver Medal to Linda McNally.
After thanking SAIT Polytechnic for their amazing
kitchen facilities, Jan Hansen and his team for their
organization, and recognizing the judges in the audience,
Chef Murakami announced the winners of the National
Jeunes Chefs Rôtisseurs competition. The winner of the
gold medal and the Fulgence Charpentier trophy was
Vancouver’s regional winner Michael Christiansen, from
The Pear Tree Restaurant. Michael earned the right to
represent Canada at the 2015 Concours International des
Jeunes Chefs Rôtisseurs in Budapest, Hungary. The silver
medal was presented to Ottawa’s Dominique Roy from the
Fairmont Chateau Montebello while the bronze medallist
was Calgary’s own Tyler Paquette from The Fairmont
Banff Springs Hotel. Dominique Roy was also recognized
for having the highest kitchen score and was the first to
receive The Chef Paul Mastalir Award for Kitchen
Excellence.
Jan Hansen introduces the young chefs.
David Tetrault, delivered his welcoming address to those
assembled for the induction ceremonies, recounting the
history of the Chaîne and explaining the colour scheme of
the ribbons for the Jeunes Chefs and members in
attendance. A variety of special presentations were then
made by the Bailli Délégué, with Grand Commandeur
pins being presented to Paul Mastalir and Donald Jepson;
Officier Commandeur pins to Ronald Coggan, Susan
Green and Remy Richard; and a Commander pin to
Michael Allemeier.
Young Chefs await the results.
David Tétrault, Paul Mastalir CCC and Donald Jepson.
Young chefs with their awards.
David Tétrault, Ronald Coggan, Remi Richard and Susan Green.
Photos courtesy of Suzannelizabeth Photography.
Dominque Roy receives the first Paul Mastalir trophy from (left to right)
Cindy Findlay, Paul Mastalir and Norman Mastalir.
Madeleine Rocheleau, Chargée de Missions administered
the oath to the inductees in both French and English.
David raised the sword over the promotion of council
members and the induction of new members, assisted by
Jim Pozzi, Membre du Conseil d’Administration, and
Mark Wilson, Calgary Bailli Régional. The ceremonies
began with the presentation of the international bronze
medal to Michele Tyrell from The Fairmont Palliser and a
bottle of wine in recognition of her tireless efforts on
behalf of the Chaîne. The intronizations were highlighted
with the installation of Patricia Koyich as Conseiller
Gastronomique along with Jean-Guy Gorley as Bailli
Régional for l’Outaouais (Ottawa).
Gold medallist Michael Christiansen (centre) with the Fulgence
Charpentier Trophy, flanked by (left to right) bronze medallist Tyler
Paquette and silver medallist Dominque Roy (also holding the Paul
Mastalir trophy).
Other inductions and promotions included:
Vice-Chancelier
Ted Grant
Vice-Echanson (Calgary)
Joseph Scorgie
Dame de la Chaine
Rosemary Bacovsky
Jade Gandasubrata
Kathleen McNally-Leitch
Jodi Scarlett
Patricia Koyich, National Conseiller Gastronomique (left) and David
Tétrault.
Chevalier
Jayson Harvey
Louis Marchesin
Paul Salo
David Yip
Kimberly Iwamoto
Grand Officier Maître Hôtelier
Norman Mastalir
Grand Officier Maître Restaurateur
Joseph De Angelis
Officier Maître Rôtisseur
Duncan Ly
Kenneth Titcomb
Maître Rôtisseur
Brian Diamond
Craig Nazareth
JW Foster
Jan Hansen
Jean-Guy Gorley, Bailli Régional l’Ouaouais (Ottawa) (left) and David
Tétrault.
Following the induction ceremony, David Tetrault
thanked the entire Calgary team for the wonderful event
and invited everyone to next year’s national meeting and
Grand Chapître in Toronto. Attendees then retired to the
lobby of the CN Pavilion adjoining the hotel for a
Champagne Reception.
Chef de Table
Anita Brown
Chef Rôtisseur
Michael Dekker CCC
Jenny Chan
Rupert Garcia
Rôtisseur
Louis-Philippe Chabot
Dominique Roy
Ryan Sharp
Mackenzie Ferguson
Tyler Paquette
Jesse Woodland
Michael Christiansen
Sommelier
Linda Robinson
Paul Mastalir and his family.
Members promoted and inducted and dignitaries.
Photos courtesy of Suzannelizabeth Photography.
Photos courtesy of Suzannelizabeth Photography.
The Chapître dinner was held in the Crystal Ballroom at
the Fairmont Palliser. As the doors opened from the lobby
area, more than two hundred (218) guests were treated to a
beautifully arranged seating area. Attendees were
entertained by an audio-visual presentation of photos (old
and new) highlighting the history of the Calgary Bailliage
and the 100 years of the Fairmont Palliser. David Tetrault
welcomed everyone to the Grand Chapître gala dinner and
was then presented with a set of Chaîne luggage tags on
behalf of the US delegation. Dan McGowan, General
Manager at the Fairmont Palliser, also welcomed everyone
on behalf of Executive Sous Chef Craig Nazareth, Maître
Rôtisseur, the kitchen brigade and the serving staff. The
gala dinner moved smoothly through a series of seven
superb courses perfectly accompanied by the exquisite
wines. Truly a wonderful grand finalé to a wonderful
weekend!
The Crystal Ballroom awaits!
Chaîne des Rôtisseurs
Grand Chapître Gala Dinner
The Fairmont Palliser
Réception
Seared Sea Scallops with Vanilla Crème
Asian-inspired Tuna Tartare
Quail Egg with Creamed Spinach, Crisp Prosciutto
Beef Carpaccio, Arugula Pesto Aioli, Shaved Parmesan, Winter Truffles
Val d’Oca Valdobbiadene & Prosecco Superiore, Italy
Dinner
Forest Mushroom Terrine
Poached Fennel, Carrot Leather, White Balsamic Pomegranate Pearls
Domaine Montrose Viognier, France 2012
David Tétrault, Bailli Délégué du Canada, draws attention to the screen.
Gull Valley Tomato Consommé
Foie Gras Ravioli and Tomato Concasse
Domaine Paul Garaudet, Bourgogne Blanc, France 2011
Potato Crusted Cod
Celery Watercress Essence, Pickled Clams & Carrots
Protos Rosado from Ribera del Duero, Spain 2012
Northern Divine Sturgeon Caviar
Meyer Lemon Granite, Crème Fraiche
Salt-Cured Alberta Bison Tenderloin
English Pea, Pearl Onion and
Cauliflower Fricassee, Classic Pommes Gratin
Domaine de la Cote de l’Ange Cotes du Rhone, France 2011
Goat Cheese Pana Cotta & Causse Noir Roquefort
(Gabriel Coulet)
Dan McGowan, General Manager at The Fairmont Palliser welcomes the
attendees.
Foothills Wild Crab Apple Jelly
Clos du Gravillas “Douce Providence”,
Muscat de Saint-Jean de Minervois, France 2011
Triple Chocolate Cardamom Mousse Cake
Crystallized Alberta Wild Rose Petals, Pistachio Brittle
Palliser Bread, Herb and Honeybee Butter
Freshly Brewed Coffee, Decaffeinated Coffee and a
Selection of Signature Fairmont Teas
The Jeune Chefs table.
Photos courtesy of The Fairmont Palliser.
Photos courtesy of Suzannelizabeth Photography.
Mark Wilson, Calgary Bailli Regional delivered the
accolade, expertly commenting on each course,
complimenting the Fairmont Palliser, the chefs, the
kitchen and the serving brigade, to a long and appreciative
standing ovation. The accolade concluded with the
recognition of Assistant Banquet Manager Julia Grant,
Executive Chef Craig Nazareth, Restaurant Sous Chef
Herbert Gradeaux, Senior Chef de Partie Ted Beals and
Pastry Sous Chef Glen Chang with the presentation of
Chaîne plates for their outstanding efforts during the
evening. Craig Nazareth then presented a special award to
one of his team, Gerard, recognizing his passion for the
industry as evidenced by his working his regular shifts for
the last two weeks and then coming in on his own time to
help out with the preparations.
Mark Wilson and David Tetrault flank Executive Chef Craig Nazareth.
David Tetrault addresses the Kitchen brigade.
Mark Wilson and David Tetrault flank Restaurant Sous Chef Herbert
Gradeaux.
Mark Wilson, Calgary Bailli Regional delivers the accolade.
Mark Wilson and David Tetrault flank Assistant Banquet Manager Julia
Grant.
Mark Wilson and David Tetrault flank Senior Chef d’Partie Ted Beals.
Photos courtesy of The Fairmont Palliser.
Mark Wilson and David Tetrault flank Pastry Sous Chef Glen Chang.
(left to right) Mark Wilson, Craig Nazareth, “Gerard” and David Tetrault.
Join Us In Toronto for 2015!
Chapître du Canada 2015
October 15 - 18, 2015