Infused with Adventure: Reception and Dinner
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Join Chef Sebastien Tessier in a culinary adventure featuring locally sourced and environmentally sustainable cuisine infused with creativity.
This four course meal begins with a reception to mix and mingle with other Festival guests as well as the opportunity to meet Chef Sebastien Tessier who leads Banff Centre’s award-winning culinary team.
Dinner will be served in the stunning Three Ravens Restaurant with panoramic views of the Bow Valley. Festival large-table seating.
Selection of Hors D’oeuvres
Prosecco with Emerald Pearls 4oz
Miso Glazed Kyuquot Sound Sablefish with Grilled Selva Prawns (GF, DF)
Chorizo, Roasted Alberta Beets, Marinated Cranberries and Fennel Salad
2015 Play Estate, Viognier, Okanagan Valley, BC, VQA, Canada Glass 3oz
Ridge Valley Chicken and Duck Confit Terrine (GF, DF)
Sous Vide Egg Yolk, Pickled Red Grapes, Lemon Curd, Spiced Puffed Rice, B.C. Plum Jam
2013 Joseph Burrier, Beaujolais Villages, Beaujolais, France 3oz
Pear and Lemon Granité with Fallentimber Mead
Alberta “AAA” Beef Tenderloin (GF)
Sautéed Mushrooms, Smoked Maple, Black Truffles, Fingerling Yams, Beef Bacon, Green Onion Purée, Bone Marrow Jus
2015 Mission Hill Reserve, Cabernet Sauvignon, Okanagan Valley, BC, VQA, Canada 5oz
Spiced Broxburn Sugar Pumpkin Bundt Cake (GF, NF)
Chai Spiced Crème Anglaise, White Chocolate-Vanilla Cream, Candied Pumpkin Seeds
Ochoa Moscatel 2oz
$100 all inclusive (food, wine, gratuity and taxes include).
Tickets are limited. (Max. 32 participants)
This event is in partnership with Taste for Adventure, a 16-day culinary celebration from October 25-November 9.