AN EVENING WITH THE MASTERS
Annual Dinner and Auction
Shaw Conference Centre, Edmonton AB
For 12 years, from 1993 to 2005, this spectacular signature event was an annual culinary highlight and resounding success for both guests and chefs.Every year, the master chefs of Culinary Team Alberta created a magnificent dinner. And each of the six sumptuous gourmet courses was partnered with a select, superb wine.
A tradition evolved that had chefs preparing all the dishes in the presence of their guests. Everyone had a front-row seat as the chefs who’ve travelled the world collecting gold medals and championships cooked up a storm at home.
Proceeds from the evening — which included the unique An Evening with the Masters culinary-themed auction — supported Culinary Team Alberta and its commitment to mentor, develop and support Alberta culinarians through international culinary competition.
An Evening with the Masters Photo Album
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Enderby Pheasant Consommé |
Pistachio Cake on Mango Ice Cream in a Blackberry Snap |
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CTA Team Manager Chef Simon Smotkowicz and MC/Auctioneer Danny Hooper did their part every year to make An Evening with the Masters an unqualified success. |
| For 12 years, the evening's festivities began with Chef Simon Smotkowicz, Team Manager, welcoming guests. |
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The theme and décor were different each year - and never failed to wow guests as they entered the room. |
| Exemplifying the attention paid to detail, the harmony of style, proportion and colour of the sorbet coordinate beautifully with the table setting and décor. |
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Barb Cockrall, long-time Alberta supporter and one of An Evening with the Masters' most dedicated volunteers, enjoyed hosting a table of friends each year. |
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Laurie Anfindsen and Len Treeter enjoyed the 2004 event so much that Laurie agreed to be Chairperson of An Evening with the Masters 2005. |
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Each course of the evening's dinner demanded precise individual attention and concerted group effort on the part of the chefs. |
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| A final course of selected fine cheeses ended many An Evening with the Masters dinners on a perfect note. |
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A well-deserved appreciation for Culinary Team Alberta chefs at the end of a fabulous dinner. |
 Pacific Halibut and Kiniwatt Salmon, Soy-Basted Shiitake and Skate Wing Cannelloni |
 Strawberry Watermelon Ice |
 Loin Caribou in a Sun-Dried Cranberry-Wild Rice Mantle, Venison Shoulder Empenade, Soft Polenta, Mole Sauce and Spring Vegetables |
 Hazelnut-Crusted Roquefort on Apple Rhubarb and Fig Marmalade |