200 8 Ave SW
Dinner Host: Sumeet
January 13th, 2018
Some of you may have noticed that it’s been some time since the last official Man’s Dinner, that’s because we decided to take a little hiatus during the winter break to get our “Season’s Greetings” on. But despite no dinner we were still active, we initiated a new member, Roger, as well as welcomed back former member George “The Disappointment.” I knew this dinner had to be special because we were now at 10 members and all 10 would be in attendance, a first in a long time. I started to reflect on which restaurant would be the best and only one came to my mind- The Guild in Calgary’s downtown core.
I first visited The Guild in the summer when, thanks to the greatest team in sports history the Dallas Cowboys, Man’s Dinner member Oz had to take me out for an all you can eat/drink night. There we had a chance to try the food and meet the manager who loved the idea of Man’s Dinner and what we were about. I reconnected with him and he helped to get the ball rolling. Although the Guild has some excellent set menus at a variety of price points I wanted to take the bull by the horns and create my own menu and really make the dinner my own.
To start we were seated in the “Pit” which was located close to the kitchen and had a great view of the meat fridges. Dinner began with appetizers; we had the sausage roles and wood-grilled squid. Of the two I enjoyed the squid a bit more especially because it was served on a bed of lentils and brown butter but both are a must-try. Next, each member was given their mandatory alcoholic beverage. I decided to go with the Cranberry Yule, which is The Guild’s take on a Moscow Mule, but I had a special surprise with the drinks. When the drinks were served they were served without the ginger beer, which left the boys confused, it’s at that moment bottles of ginger beer came out with custom engraved “Man’s Dinner YYC” bottle openers…boom trinkets!
For our mains we didn’t hold back. I decided to do a family style meal (because like Sister Sledge says… http://bit.ly/1mVV0bC). For the group I ordered the famous Slow-Roasted Pigs Head, which were amazing with their crunchy crackling and rich and buttery meat; the 28oz Over Diamond Ranch Porter House, which were served at an excellent medium rare; the Korean BBQ Rack of Ribs, which were fall of the bone amazing; the Prairie Paella, which served as our starch with chickpeas and red rice among other things; and lastly, just because we had to, we had the 32oz Baretta Farms Tomahawk Rib Steak. All of these dishes were served with unique sides, but the one that was enjoyed the most was the smoky potato mash.
After all the mains were devoured we ended the meal with a simple Earl Grey ice-cream and berry compote, not to mention some coffees for when we discussed new business and agenda items. All in all, the Guild was simply amazing. Our server Kelly went above and beyond to make sure we were all happy and the food beat a lot of expectations. It was a great way to start 2018; A year that is guaranteed to be full of great eats!