Chaine Des Rotisseurs - a professional food photographer, and the coolest way to sign off from 2010.

Meet Mr. Jimson Bienenstock.

He is our new Director of Outlets

He is also very confident.

On a night of many stimulating firsts culinary-wise, his teaching of the history of the Champagne bottle and the method of sabering one was right up there on the "Man-that's-cool-to-know" meter. I am definitely a better person for it.

1) Use real Champagne.

2) Follow the seam

3) Be confident. (Just like my theory on perfect eggs!)

Seriously, how happy would you be to finally sit down to a setting like this on the 18th floor of the Royal York Hotel.

6 Course Menu with a Canadian Fairmont Properties Theme. For menu description, I have decided to borrow the Sommeliers tasting notes to write about each course.





Executive Chef David Garcelon with an obviously scared stiff apprentice... (yuk yuk yuk)

Ohh look I put a shot up of myself. Wicked!

Working the Caviar Station which happens to be carved from ice.

"Ontario Sturgeon Caviar and Wild Arctic Char Caviar with made to order Blinis, Chives, Shallot, Parsley, Chopped Egg Yolk, Egg White"

"Sashimi of Tuna, Yellow Tail, and B.C. Spot Prawn served with Seaweed Salad, Pickled Ginger, Julienne Cucumber, and Daikon, Wasabi, Soya Sauce"

2007 Hinterland Wine Co., Rose Sparkling, Prince Edward County, Ontario


The Fairmont Algonquin Hotel

Chilled Bay of Fundy Lobster, Dulse Dusted Diver Scallop, Nori Wrapped Balik Salmon, and Basil Aioli

2007 Daniel Lenko, 'Old Vines' Chardonnay (American Oak), Beamsville Bench, Niagara, Ontario

"A big warm year. American Oak to bring out the buttery caramel and vanilla aspects of the white fruit Chardonnay. Accentuates the seafood flavours."

Fairmont Le Chateau Frontenac

Laurentian Foie Gras & Maple Creme Brulee, Foie Gras Lolly Pop, Ice Wine Gelee

2007 Huff Estates Winery, 'First Frost' Vidal, Prince Edward County, Ontario

"Grapes harvested at first frost, only partially fermented grape juice set aside then added afterwards leaving the alcohol short, good acidity and residual sugars - to contrast with the fattiness of the foie gras and compliment the maple."

Fairmont Chateau Laurier

Ontario Pheasant & Northern Woods Mushroom Consomme

Pheasant Roulade, Chardonnay Poached Quail Egg (Nage)

2008 Rosehall Run, Rosehall Vineyard Pinot Noir, Prince Edward County, Ontario

"French Oak, difficult year, leading to a more Burgundian style than the hotter 2007."

The Fairmont Banff Springs Hotel
Spring Creek Ranch Beef Tenderloin & Braised Veal Cheek, White Cheddar & Buttermilk Polenta
2008 Black Hills Estate Winery, 'Nota Bene', Black Sage Road Vineyard, Okanagan Valley, British Columbia
"Single vineyard, Cabernet Sauvignon, Cabernet Franc, Merlot. Mix of new and old 80% French Oak, 20% American."



The Fairmont Empress
Opera Cake and Masala Chai
2008 The Foreign Affair, 'Recioto' (Primarily Cabernet Sauvignon), Niagara Peninsula, Ontario
"Partially dehydrated grapes, fermented, leaving residual sugar, 14% chocolate bitter sweet to compliment the opera cake."



The Fairmont Royal York Hotel

Ontario Cheeses & Royal York Roof Top Honey;

Glengarry Figaro Triple Cream, Glengarry Lancaster, Thornlowe Dairy Ontario Stilton, Thunder Oak Gouda

2006 Pilliteri, Fairmont Royal York Vidal Icewine, Niagara, Ontario

"Picked very late January, frozen grapes, crushed frozen. Stainless steel fermentation - Mango Passion Fruit."

Petit Fours



This is a great dinner to showcase before signing off BOHK for 2010. The event happened at the tail end of November and after that, Banquets was insanely busy for the holiday season. This is the overriding reason in my delay to post recently.

I am pumped for 2011 and focusing now on seasonal slow-cooked winter items with a strong dry red...

All the best for 2011!

-Jerek