Event | To Market To Market

By Kailash Maharaj
July 24, 2013


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Images Copyright K&S Media

A breezy summer afternoon on a bustling block of 17th avenue in Calgary was the setting for an eleven course summer showcase tasting menu from Market restaurant. To Market, To Market came an intimate gathering of guests who dined family style on a broad selection of dishes from the restaurant’s menu.  Paired with cocktails and wines, the food featured classic bar snacks, intriguing presentations and odes to the restaurant’s purveyor “friends.”

Inside the restaurant handmade earthenware plates lay beside antique looking cutlery, with aeriums filled with succulents hanging from the ceiling.  Vanessa Salopek, owner, mixologist, Rebecca Davis, general manager Yvan Toulouse hosted the event alongside a smiling staff.

Guests were welcomed with sherry temples, a play on the virgin cocktail named after the ringlet and dimpled star of Depression-era films.  Made especially for the occasion the drink featured maraschino cherry, sherry and thyme. As with the drinks, there were some unusual culinary twists and trompe l’oeil dishes.  Kale mimicked lettuce in a Caesar salad, oyster mushrooms were scored in crisscrossed pattern to resemble cutlets, and tuna crudo was displayed wreath style on a plate.

The menu included:

Bits and Bites

Grilled Ham and Cheese

Duck Confit Croquettes


Garden Land & Sea

Kale Caesar Salad: Double smoked bacon, Caesar vinaigrette, parmesan crisps, hen egg

Tuna Crudo: BC Albacore, house green onion kimchi, pickled shallots

Mussels and sausage: Tomato jam, veal jus, pork sausage, garlic confit

Chardonnay Joseph Drouhin Burgundy, France


Hanger Beef: Poplar Bluff aligot potato, herb emulsion, Hotchkiss rainbow chard, wild onion

Market Fish: Sunchoke agnolotti, sweet pea puree, king oyster mushroom, crisp potato

Market Fried Chicken (MFC): Mountain View whole chicken, jalapeno cornbread, chicken jus

Grenache La Ferme du Mont Cotes du Rhone France


Ice cream sandwich


Three whole deep fried chickens were carved by executive chef Dave Bohati and two guests.  There was plenty of food, amid stimulating conversation and a relaxed atmosphere.  And then the guests were all off – home again, home again, jiggety-jig!