Our whole city is abuzz with anticipation that this year, as 2016 has been designated the ‘Year of Music in Calgary’. Many local music and related institutions are having significant anniversaries this year including:
- 60th anniversary of the Calgary Philharmonic Orchestra
- 10th anniversary of Sled Island
- 30th anniversary of High Performance Rodeo
- 50th anniversary of Alberta Ballet
and several new places to enjoy music will open their doors this year:
- The new DJD Dance Centre
- The new Bella Concert Hall
- Opening of the National Music Centre
But the biggest news on the Calgary music scene is that our city is hosting the 2016 Juno Awards…and soon!
Juno week kicks off March 28 with a concert presented by Canadian Academy of Recording Arts and Sciences (CARAS) which benefits Canada’s music education charity, MusiCounts. Then there’s the JunoCup (hockey tournament), JunoFest (a two night event celebrating music in 15 venues across the city), Juno Fan Fare (Artist meet & greets), Juno Songwriter’s circle, and on April 2….the Juno Gala Dinner & Awards where approximately 35 JUNO Awards, the Walt Grealis Special Achievement Award, and the Allan Waters Humanitarian Award are presented.
This year the Juno Gala Dinner & Awards (presented by SOCAN) will be extra special because it features an amazing menu designed by Juno award winner and celebrity chef Roger Mooking. Chef Mooking worked closely with the Juno committee and local producers to bring a special taste of Alberta to this year’s Gala Dinner. The following dishes are sure to showcase some of the best products that Alberta has to offer:
‘Tomato Surprise‘ features a confited Sunset Campari tomato hidden under a selection of baby greens (Boston, Kale, Arugula, and torn fresh Basil) and the amazing sourdough from Calgary bakery, Sidewalk Citizen. The sourdough will be hand torn and transformed into Spiced Croutes. The dressing underneath is Roasted Garlic Nuh Gana, a Roger Mooking classic.
Spiced Croutes (Recipe Copyrighted by Roger Mooking, 2016)
Yield: 4 servings
- Sidewalk Citizen Staple Sourdough Loaf
- ½ Tsp Ground Cumin
- ½ Tsp Garlic Powder
- ¼ Tsp Sweet Paprika
- ¼ Tsp Ground Black Pepper
- ¼ Tsp Sea Salt
- 1 ½ Tbsp Extra Virgin Olive Oil
Preheat oven to 350F. Slice sourdough loaf widthwise into ½” thick slices. Mix all ingredients together and using a pastry brush, distribute mixture on 4 slices of sourdough. Toast bread in oven 6 minutes. Let cool on baking tray.
‘Alberta Love‘ features Blackened Bison Tenderloins, which have been generously donated by Canadian Rangeland Bison & Elk Inc. The tenderloins are coated in a mixture of spices, then seared off and finished in the oven. A lively citrus Chimichurri forms the base of the dish, while Parmesan Crusted Fingerlings and Grilled Lemon & Chili Oil Bok Choy complete it.
Blackening Spice and Bison Tenderloin Prep (Recipes Copyrighted by Roger Mooking, 2016)
- 2 Tbsp Ground Black Pepper
- 1 Tbsp Sweet Paprika
- 1 Tsp Cayenne Pepper
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- 1 Tbsp Ground Thyme
- 1 Tbsp Mustard Powder
Combine all ingredients and mix together thoroughly. Set aside for steak preparation.
Tenderloin Yield: 1 Serving
- 6 oz Bison Tenderloin
- Blackening Spice
Score tenderloin ¼” deep in crosshatch pattern. If using skirt steak, do not score. Sprinkle with salt and add generous amount of blackening spice to both sides and rub into meat. Pan sear over high heat or grill over high heat. Sear or grill until the spice rub blackens and sticks to steak, flip and repeat. Cook until medium rare. Clean pan or grill between batches.
‘Cracked Caramel and Brownies‘ features mousse flavoured with coffee from local coffee roasters Phil & Sebastian, Sautéed Bananas and Cracked Sponge Toffee. Together they combine with a super chocolatey gluten free brownie to create the ultimate Juno-worthy dessert.
- 4 large Egg Yolks
- 1/4 C Granulated Sugar
- Pinch of Fine salt
- 2 1/2 C cold heavy Cream
- 2 Tbsp finely ground Phil and Sebastian Honduras Coffee beans
- 1 Tbsp Icing SugarIn a medium sized bowl whisk together yolks, sugar and salt until the mixture is well combined and smooth.
In a saucepot, combine 1C of heavy cream and ground espresso, scold the cream and allow the coffee to steep for a two minutes. Strain through a fine chinoise or a cheese cloth making sure to squeeze out all the moisture.
Slowly and in 3 equal batches, transfer the hot cream into the yolk mixture while whisking. Once evenly combined, place bowl over a double boiler and cook to anglaise stage. Transfer to a clean vessel and cover with plastic touching the surface. Allow to cool fully then transfer to fridge to cool.
Beat 1 C of heavy cream to soft peaks. Fold heavy cream into chilled anglaise mixture. Chill.
Beat remaining 1/2 C of heavy cream with icing sugar to soft peaks for garnish.
Guests at the Juno Gala Dinner will also have their choice of official Juno beverages including Steam Whistle Pilsner (a Canadian craft beer brewed in Toronto, Ontario), wines (Mumm Napa Sparkling, Stoneleigh Sauvignon Blanc, and Campa Viejo Rioja), and specially crafted cocktails. Mike Moorehouse (brand ambassador from Corby Spirit & Wine) used the official whisky (J.P. Wiser’s) and vodka (Polar Ice) in the cocktails, and named them after songs from two Juno nominees.
|Cool With That – Brett Kissel (Country Album of the Year nominee)|
Method: Combine the ingredients in a cocktail shaker, add ice and shake hard until well blended and chilled for about 5 to 6 seconds. Fine strain over ice in glass. Squeeze a lemon zest across the drink to release the oils, give it a twist and place it in the drink.
|Downtown – The Sheepdogs (Rock Album of the Year nominees)|
Method: Combine all ingredients in a cocktail shaker, add ice and shake until well-blended for about 5 to 6 seconds and fine strain into ice filled rocks glass and garnish with wedge of grapefruit