Chef Mason
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The Restaurant and Chef
Chef de Cuisine Scott Mason, originally from Whistler Vancouver came to calgary to pursue his culinary dreams.
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chianti from Mark Anthony |
Antinori Wines
The Antinori family has been making wine for over six hundred years in Tuscany, Italy. Today, the vineyard is still a family endeavour, being run by Marchese Piero Antinori's three daughters.
This was one of the wines, a lovely Chianti. |
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Freshly fired pizza |
Mushroom and Red pepper pizza
Chef Massimo (Capo), helped out for the evening, preparing this luscious pizza, freshly fired in the oven. The flavours of the pizza melded perfectly together - part spicy, part creamy. The chanterelles and shiitakes on the pizza were delcious. |
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lovely Italian wine |
Antinori Wine
This Guado Al Tasso (Badger's Ford) was paired with the main dish of grilled chicken breast, and the veal strip loin. |
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creamy and full of texture. |
Cream of Mushroom soup and Porcini Carpaccio
The texture in the soup, (from porcini's) was substaintial with coarsely ground mushrooms adding a different dimension to the usual veloute. A splash of truffle oil rounded out the flavour. |
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Creamy stuffed pasta shell |
Mushroom Stuffed Pasta Shell
Some CSL staffers opted for the mushroom stuffed pasta shell (other diners enjoyed the oxtail stuffed shell). The creamy bechamel mixed with a selection of mushrooms was satisfying, and the pasta was perfectly al dente.
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Mashed potatoes |
Mashed Potato
The main meal, consisted of plates, served famly style, where diners could help themselves to each dish. |
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grilled chicken with chanterelles |
Grilled Chicken Breast
The grilled chicken, served with chanterelles, sweet corn and roasted potato. |
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grilled veal and bright red lobster mushrooms |
Grilled Veal Strip Loin
The Veal was served with lobster mushroom, green pea fricassee and mashed potatoes. |
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warm, and rich risotto |
Chanterelle Mushroom Risotto
This was seved piping hot and had a creamy cheesiness that was comforting. |
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the not to sweet dessert; silky and wonderful. |
Panna Cotta with Berries
The buttermilk in the panna cotta, had a lovely soft silkiness and added a slight acidity. It was a nice light ending to a delicious meal. |
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Sorrentino's By Di Gennaro
308 1919 Sirocco Drive Southwest
www.sorrentinos.com |
