I first learned about the Canadian Beef Culinary Series last year, when I attended the Canada Beef & Karisma dinner at Rouge restaurant in Calgary. It was there that I sampled amazing beef dishes created by Chefs Allemeier and Rogalski and learned about Karisma resort. It was also there that I won a stay at the hotel in the Mayan Riviera, which turned out to be one of our favourite vacations (Part 1 | Part 2).
I was excited to be invited this month to the Karisma Influencer and Media event held at the new Canadian Beef Centre of Excellence which opened earlier this year in Calgary.
We were fortunate to be treated to a four course meal made by the talented chefs at Karisma Hotels featuring Canada Beef. With Jeroen Hanlo, VP of Food & Beverage Operations at Karisma Hotels, the chefs kept us entertained and well fed all evening.
We first toured the amazing centre – fully equipped with a consumer kitchen, commercial kitchen as well as the beef fabrication room. We learned a lot from Marty Carpenter, the Centre Director and Abe van Melle, the Centre Technical Manager.
The evening started out with a tasty bite – beef tartare with habanero aioli. The platter was beautiful arranged with flowers and the beef was served on potato chips.
Our first course was Canadian AAA Spice Rubbed Tri-Tip, Baby Beets, Blue Cheese, Chantrelle Mushroom prepared by Chef Florian Durre, Executive Chef and Elorado Royale.
Our second course was Canadian AAA Petit Tenderloin, Yucatan Sauce “Chimole” prepared by Chef Jonaten Gomez Luna, Executive Chef at La Chique.
Our main course was the Canadian AAA Aged Rib-Eye, Black Corn Truffle, Creamy Sweet Corn with Traditional Mole and Tamarind. The rib-eye was my favourite cut, soft like butter. This course was prepared by Chef Francisco Perez, Executive Chef and Dorado Seaside Suites.
The final course was an amazing sight. The chefs prepared dessert using liquid nitrogen! The nitrogen was used to make creamy rhubarb sorbet as well as icy beads of carrot juice. This along with some coconut sponge, yogurt foam and cotton candy made for a flavourful dessert with lots of textures.
It was a fantastic evening, combining a couple of my favourite things – beef and Mexico!
