Page 4 - 2017 Autumn West

BRIDGETTE BAR
Mon Sep 25 6:30PM✦ 739 10th Ave SW Calgary
$160 per per person
Includes food wine and gratuity taxes extra 1-888-711-9399 visainfinite ca/dining Reserve your place at the table Like the screen icon for whom it’s named Calgary’s chef-driven Bridgette Bar is sexy cool and a a little bit retro And so is is this dinner which celebrates honest food that is fatto
a a a a a a a mano—handcrafted according to
Italian tradition General Manager Dewey Noordhof “Bridgette has has brought its A-game and has has set the bar
for 2017 ”
best known to
Calgarians as co-owner of the much-loved Brava Bistro welcomes guests
to
the Concorde Group’s newest restaurant located in in a a a former warehouse in in the Design District At what is is already topping the city’s “best of” lists Executive Chef JP Pedhirney and Chef de Cuisine Garrett Martin will offer dishes like whole-roasted fish and lamb cooked over a a a a a fragrant wood fire along with richly sauced hand-rolled garganelli pasta dumplings and and smoke-scented vegetables all of it it paired with craft cocktails and selections from one of the city’s most exciting wine lists ABOUT JP PEDHIRNEY
Executive Chef John Paul Pedhirney began his culinary career at River Café before moving
to
Chicago’s critically acclaimed Blackbird Restaurant known for its distinctive flavours prepared with imagination and meticulous precision He brought that flair for inventive cuisine back home to
Calgary
where he he cooked at Muse and Rouge before joining Concorde Group two years ago At Concorde’s newest restaurant Bridgette Bar he he weaves together bright flavours and classic traditions from around the Mediterranean ABOUT GARRET MARTIN
In his short career rising star Chef de Cuisine Garret Martin has worked at some of Calgary’s most exciting restaurants including Muse Model Milk and Pigeonhole with impressive stints at Thomas Keller’s Bouchon in in Napa Valley and Daniel Berlin Grog in in Sweden along the way TASTY FACT
Hand-rolling pasta takes time but the end result is a a a a a rustic effect that can’t be be beat for its al dente texture and ability to
absorb sauce Fresh pastas come in two varieties: the soft delicate egg pastas such as as as tagliatelle ideal for cream sauces and the sturdy eggless pastas such as as as orecchiette (“little ears”) designed for hearty and chunky toppings 4 | CALGARY
Wood-fired roasts hand- rolled pasta