Introducing
Peter McDiarmid

When you get an opportunity to speak to our chef, ask him about details. He just loves them! To Peter, perfection is in the simple things, done well. Peter sets no limits on the food and the direction it will take him. Thai, Chinese, Scandinavian are just some of the directions that he will pursue. But as always, his heart rests with Canada.

Introducing Food & Beverage Manager
Christian Boue

We are extremely fortunate to have Christian with us as our Food & Beverage Manager. Born in the south of France, and educated at the hotel school in Lausanne Switzerland, Christian apprenticed at the famous Chateau d' Ouchy. The call of the wilderness brought him to Canada, starting first on the east coast at the Algonquin Hotel in St. Andrews by the Sea. Moving westward, Christian worked at the Banff Springs Hotel before joining us.

"It is a real pleasure to work with Chef McDiarmid again (they worked together in Banff), and in particular in a property that truly understands the importance of personal service," remarks Christian.

As our Food & Beverage Manager, Christian is responsible for the management of both our Renzo's Restaurant as well as catering our corporate and social functions. A wine connoisseur, Christian will be pleased to help you in any way possible, from selecting a vintage from our cellar, or planning an important social event.

"With the beauty of the surrounding mountains, my primary focus is upon great Canadian and International ingredients and using them in fantastic dishes," notes our chef.

Great dishes require diligent research. Here, Chef Peter relies to a great extent upon his resource library of over 350 cookbooks. (And don't be surprised to see our chef at a bookstore browsing to add to his collection.) For example, to develop our New Year's Gala menu, our chef started cooking and tasting recipes four weeks prior to the event. The result was 82 very lucky guests that evening, who had the good fortune to sample many of his gourmet "All-Canadian" creations.

Chef Peter's goal is to deliver a unique dining experience in the Valley. Join him at Renzo's Ristorante. You'll be in good hands!

Menus
 
Breakfast
Lunch
Dinner
Deserts
 

Roasted Vegetables
 
  • 3 Carrots
  • 1 Rutabaga
  • 4 Ribs Celery
  • 1 Onion
  • 1 Zucchini
  • 4 Tomatoes
  • 1/4 Large Mushroom
  • 50ml Butter
  • 1 Red Pepper
  • 1 Green Pepper
  • 1 Yellow Pepper
  • 2 Head Garlic
  • 50ml Fresh Basil
  • 150mg Extra Virgin Olive Oil
  • Salt
  • Pepper
  1. Preheat over to 350 degrees fahrenheit.
  2. Cut carrots, rutabaga and celery into 1 inch cubes and boil for 3 minutes. Take out and cool.
  3. Cut onion, red, green and yellow pepper into 1 inch squares. Cut zucchini and tomato into 1 inch cubes.
  4. Peel garlic, chop basil and clean mushrooms.
  5. In a roasting pan add carrots, rutabaga, celery, onion, mushrooms, peppers, garlic and olive oil. Mix well.
  6. Roast vegetables at 350 degrees until tender. Add zucchini, tomato, basil, salt and pepper. Roast until zucchini is tender. Stir vegetables every 10 minutes. Stir in butter and serve.
© Copyright 2007
Four Points by Sheraton Canmore