A Recap of Avenue’s Fifth 2018 Dinner Series Event at Rouge

by Alana Willerton

Guests enjoyed an exclusive five-course dinner while sitting under twinkling lights in Rouge’s marquee beside the garden.

Photograph by Alana Willerton.

This year, six of Calgary’s 25 best restaurants are taking part in Avenue‘s annual Dinner Series. The series features six different dining experiences where guests are treated to an exclusive multi-course dinner at an acclaimed local restaurant.

The fifth dinner in the series was held on September 18 at Rouge. Nestled under Rouge’s marquee, the night was focused around a five-course dinner with wine pairings that featured several ingredients from the restaurant’s own garden. The evening was kicked off with a glass of rosé Prosecco from Giusti Wine, appetizers and a trio of amuse bouches. The five-course dinner itself featured halibut roulate, taber corn velouté, wild mushroom toast, crabapple-brined wild boar loin and black forest cake.

Don’t miss your chance to experience one of these exclusive dining experiences. Avenue‘s last Dinner Series event of the year is at Pigeonhole on October 17. Click here for more information and to buy tickets.

Guests dined underneath twinkling lights in Rouge’s cozy marquee beside the garden. Photograph by Alana Willerton.

 

Two of the hors d’oeuvres served at the dinner included bison tataki with garden mustard greens and crispy shallots (left) and smoked pork croquettes with garden chili aioli (right). Photographs by Alana Willerton.

 

There was also a trio of amuse bouches: a foie gras parfait with crabapple gastrique and pistachio, lamb sausage with Rouge mustard and pickled shallot and a buttermilk blini with creme fraiche and caviar. Photograph by Alana Willerton.

 

Course 1

Halibut roulade with nasturtium chimichurri, garden greens, smoked trout roe, and lemon and olive oil vinaigrette. Photograph by Alana Willerton.

 

Course 2

Taber corn velouté with king grab, brown butter and garden chives. Photograph by Alana Willerton.

 

Course 3

Wild mushroom toast with sherry cream, grilled sourdough, parmesan and fresh Burgundy truffles. Photograph by Alana Willerton.

 

Course 4

Crabapple-brined wild boar loin with confit rabbit and porcini ravioli, creamed garden leeks, porcini jus and grabapple gastrique. Photograph by Alana Willerton.

 

Course 5

Black forest cake with dark chocolate mousse, boozy cherries, sour cream ice cream and dulce de leche. Guests also received three chocolates to finish off the night. Photograph by Alana Willerton.

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