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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.
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 Chianti (pictured in gallery) was one of the wines, a lovely Chianti.
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 delicious.
This Guado Al Tasso (Badger’s Ford) was paired with the main dish of grilled chicken breast, and the veal strip loin.
Cream of Mushroom soup and Porcini Carpaccio
The texture in the soup, (from porcini’s) was substantial with coarsely ground mushrooms adding a different dimension to the usual veloute. A splash of truffle oil rounded out the flavour.
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.
The main meal, consisted of plates, served family style, where diners could help themselves to each dish.
Grilled Chicken Breast
The grilled chicken, served with chanterelles, sweet corn and roasted potato.
Grilled Veal Strip Loin
The Veal was served with lobster mushroom, green pea fricassee and mashed potatoes.
Chanterelle Mushroom Risotto
This was served piping hot and had a creamy cheesiness that was comforting.
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.
Sorrentino’s By Di Gennaro
308 1919 Sirocco Drive Southwest