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What an evening of food and fun! Elk Ridge you out did yourself.

It was a spectacular event of continuous appetizers, cheese platters, bonbons and truffles, and surf and turf; and if you thought about attending and didn’t, then you missed a delicious feast.

There were new menu items to taste, plus a selection of new wines including Chilean Misiones de Rengo Reserva Cabernet Sauvignon and Sauvignon Blanc, and Californian Bear Flag Soft White Blend and Smooth Red Blend. The Chilean wine was a hit; I loved the Cabs’ rich intensity. Bear Flag wines were sweeter and lighter on my palate.

Everyone can thank Executive Chef Kevin Birch for his exceptional execution of food delights. Kevin Birch recently moved back to Canada after working as the Executive Chef at the JW Marriott Hotel in Cairo, Egypt. Before taking his culinary expertise to Egypt, he worked as the Executive Chef at the Calgary Marriott Hotel and TELUS Convention Centre. Elk Ridge definitely has one talented chef and visitors can look forward to experiencing many more culinary delights.

Ahi tuna with mushroom shitake and watercress

Everyone raved about these scrumptious morsels.

Grilled white asparagus wrapped in pancetta with garlic aïoli  

I loved the refreshing taste of the grilled asparagus.

Lox and caviar on a wild rice cake

One unbelievable mouthful! My husband’s favorite.

Just one of the several platters of cheeses paired with a variety of nuts.

These are only a few of the decadent chocolates served. Chocolates, oysters, and red wine; what else could a girl ask for!!

Executive Sous Chef Michael Smith shucking fresh East coast  Blue Point Oysters.

The seafood station featured East versus West. From the West, BC Beach Oysters and BC Colossal Scallops.

Blue Point Oysters served with a Mignotte Sauce or a few drops of Tabasco

I swallowed a few of these and too my dismay, I didn’t find any pearls nor did Executive Sous Chef Michael.

BC Colossal Scallops served on pancetta and topped with pomegranate seeds

Over 200 hundred of these delicacies found their way onto dinner plates.

Talk about pleasure in the mouth, no wonder so many were served.

Rack of Lamb

I could hear the coyotes howling when the lamb was served. The aroma alone left me salivating.

Bison Tenderloin

So tender and tasty, I cut my meat with a fork and it melted in my mouth.

Beef Wellington

Juicy beef topped with mushroom pâté and served with Bearnaise sauce. And look at that beautiful pastry!!

On my plate: bison tenderloin with Saskatoon berry sauce, rack of lamb with Bordelaise sauce and a glimpse of creamy risotto with rosemary.

Sous Chef Tazia served the succulent lamb and made the risotto in front of hungry patrons, and when Chef de Partie Danielle carved the bison and sliced the Wellington, the carnivores drooled.

Banquet Chef Clive hails from Jamaica.

A huge thank you to Elk Ridge Resort, to Executive Chef Kevin Birch and all the other chefs, and to all the staff who made this event into a wonderful evening of delicious fun!

Location: Prince Albert National Park and Waskesiu, SK  

Website: http://www.elkridgeresort.com/