IVWA Dinner: Q Haute Cuisine

On Tuesday night, the judges and Wine Access staff headed over to Q Haute Cuisine, right on the Bow River next to Eau Claire Park in Calgary.

Chef and Proprietor Michele Aurigemma put together this menu:

First course: Heirloom tomato terrine with watercress purée, seared jumbo scallop with boar bacon salad

Second course: Coquille filled with duck confit, fois gras and apricot, red wine gastrique

Third course: Alberta lamb chop en crepinette with seared lamb shoulder seasonal vegetables, au jus

or

Seared salmon tranche with roasted wild mushrooms, in balsamic and slow roasted cherry tomatoes

Dessert: Espresso brulée with anise croustillant and warm mini treacle tart

Many people thought that the scallop and tomato salad was a lovely and light star to the meal. It was also noted that the salmon was cooked to perfection.

If you would like to see a few more photos from last night's dinner, visit the Wine Access flickr page.