City Palate
City Palate - The Flavour of Calgary's Food Scene since 1993

The Entertaining Issue - November December 2017

The 7th Pig & Pinot Festival 2017 at Hotel Arts, June 15th was a huge success.

Thank you Calgary – we raised over $20,000 for Meals on Wheels!  

And to all those who contributed to creating a fun and interesting night of pig, pinot, cocktails, silly photos​ and great music - thank you!!!!  

Talented chef teams competed for the coveted “Divine Swine” trophy, sponsored by Alberta Pork, as they created delicious and original dishes with free-​range pork from Spragg's Meat Shop. 

Featured restaurants included – ​the Anejo Group, Bow Valley Ranche, Calgary Meals on Wheels, Double Zero, Infuse Catering and Events, Minas Brazilian Steakhouse, Modern Steak, Pulcinella, Selkirk Grille at Heritage Park, Tango Bistro, The Guild and Yellow Door Bistro at Hotel Arts.

Congratulations to Chef Robert Jewell from Double Zero who took home the Divine Swine for his winning dish - trotter beignet, roasted onion and herb double cream; cider braised cheeks with pork jus, braised leeks, fresh peas and mint; and, a chocolate peanut butter truffle with candied port and boozy cherries.

And nothing pairs better with the perfect porcine than the perfect pinot! 
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Thank you ​to Bin 905 Wine, Spirits & Craft Ales, Bricks Wine Co., Spirits West Merchants, The Cellar Wine Store and Vine Arts Wine and Spirits for their carefully selected bottles from around the world. 
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A special Canada 150 Pig and Pinot cocktail made with Eau Claire Distillery Parlour Gin was created by the talent at Eau Claire Distillery and Raw Bar.  The recipe will be in the July August issue of the magazine, out on stands June 29th.​

Guests enjoyed live music from Simply Sinatra featuring Rob Young, coffee from Cappuccino King and Canada 150 themed wine charms from Alora Boutique​ - all in support of Calgary Meals on Wheels.

Here are some of the great moments of Pig & Pinot 2017:


Your hosts - Alberta Pork, the City Palate and Calgary Meals On Wheels 


Divine Swine contender - Chef Staples team - Yellow Door Bistro - shredded pork hock terrine with rhubarb, apple slaw and thai basil emulsion. — with Yellow Door Bistro at Hotel Arts.


Guests sampled over 30 pinots from around the world, from Bin 905 Wine, Spirits and Ales, Bricks Wine Co., Spirits West Merchants, The Cellar Wine Store and Vine Arts Wine and Spirits. — at Hotel Arts.


Julie Van Rosendaal - emcee for the night and City Palate event organizer Janet Henderson — with Julie Van Rosendaal and Janet Henderson at Hotel Arts.


Judges Jason MacKay and Mike Aurigemma with winner Chef Robert Jewell, Double Zero — with Jason MckayMike Aurigemma and Chef Robert Jewell 


Piping in of the pig!


Cheers! Franz Swinton, GM  Raw Bar and Chelsey Coulson, Eau Claire Distillery - guests enjoyed Canada 150 cocktails and French 75s all night long!!!! 

Handing out the amazing wine charms donated by Alora Boutique - Liz Tomkins and Janet Henderson


Spragg's Meats Team


The brainpower behind June is Pork Month - Darcy Fitzgerald from Alberta Pork and Fraser Abbott, Hotel Arts and extraordinary bagpiper — with Darcy FitzgeraldFraser Abbott and Passion for Pork at Hotel Arts.


Divine Swine contender - Modern Steak - corn dog and chocolate bacon — with Modern Steak at Hotel Arts.


Divine Swine contender - Chef Jenny Kang's team - Bow Valley Ranche - pork belly roulade with asparagus and mushroom and yuzu compressed apple, caramelized cipollini. 


Amazing judges - Allan Shewchuk, Jason MacKay and Mike Aurigemma — with Mike Aurigemma at Hotel Arts.


And the winner of the Divine Swine 2017 is... - Chef Robert Jewell, Double Zero. On his winning plate - trotter beignet, roasted onion and herb double cream; cider braised cheeks with port jus , braised leeks, fresh peas and mint; and, a chocolate peanut butter truffle with candied pork and boozy cherries. — with Chef Robert Jewell and Double Zero Pizza at Hotel Arts.


Serving the very funky Nitro Coffee - event sponsor Peter Izzo, owner Cappuccino King — with Peter Izzo and Cappuccino King at Hotel Arts


Chef Schafer - plating pork sliders with crispy pig ears on brioche. — with Dustin Schafer and Modern Steak at Hotel Arts.