On October 5, 2016, The Guild hosted a dynamic group of Visa Infinite cardholders for an evening of culinary excellence. Oliver & Bonacini's own Chef Anthony Walsh banded together with The Guild’s Executive Chef and Canadian Culinary Champion Ryan O’Flynn to execute a fitting homage to the best of Canadiana.
With contributions from celebrated Calgary Chefs Connie DeSousa, John Jackson, and Jessica Pelland (Charcut); Michael Noble and Matthew Batey (The Nash); and Neil McCue (Whitehall), the team prepared a one-of-a-kind culinary experience. To begin the evening, servers passed hors d'oeuvres such as spinach and boursin ravioli, stilton biscuits, and bischocos with black Spanish anchovies, olives, pimento and basil. Guests were then seated for an extravagent five-course dinner, highlighting the best of local Alberta beef, game and fowl cooked over wood and coal. Each course was perfectly paired with wine from Okanagan Valley, B.C.
Thank you to all the chefs who helped out, and to Visa Infinite for making this event possible!