On Wednesday, October 5, we opened our doors to Visa Infinite cardholders for an exclusive culinary experience. O&B’s celebrated Corporate Executive Chef Anthony Walsh teamed up with The Guild’s Executive Chef and Canadian Culinary Champion Ryan O’Flynn to deliver an unforgettable experience for guests.
With an assist from Calgary Chefs Connie DeSousa, John Jackson, and Jessica Pelland of Charcut; Michael Noble and Matthew Batey of The Nash; and Neil McCue of Whitehall, the team prepared a fitting homage to the best of Canadiana.
Guests indulged in bite-sized canapés like steak tartare and Charbar empanadas before sitting down to a decadent five-course dinner, featuring a delicious array of local Alberta beef, game and fowl cooked over wood and coal, and paired with exceptional B.C. wines.
Scroll through our gallery below for some of the highlights from the evening. Many thanks to all the chefs who came out, and to Visa Infinite for making this event possible!