Saskatoon Club Hosts Succesfull Fundraising Dinner

The newly renovated Saskatoon Club, under the direction of SKALeague Darren Toews , hosted our annual Fundraising dinner in support of SKALorships for students in the Hospitality programs at Saskatchewan Polytechnic.  Chef Anthony McCarthy and his talented team presented a gourmet four course dinner for all to enjoy and it was expertly served by the staff directed by Denise Lautner, the Club's Sommelier, who also matched the wine to the dinner.

Over 40 auction items were supplied, with 36 Silent Auction items and 5 Live Auction items. Items consisted of an incredible 6 day package in Quebec City, Westwind Aviation flights to Regina (along with limo service to the airport and home), a Queen bed supplied by Simmons Canada and many, many more incredible items supplied by generous donors (See the Donor List in the Photo Album).

Two students from the Saskatchewan Polytechnic Hotel & Restaurant Management program sold 50/50 tickets and "Sleigh of Cheer" tickets. Our annual Wine Table was also a big hit with over 40 bottles of wine up for grabs.

Our two "professional" auctioneers, Mark Regier and Rod Meier, did a fantastic job of energizing the crowd to bid  on our live auction items.

The Club thanks all of those involved in organizing, setting up and providing items for this event, and we look forward to your continued support.


Successful December Fundraising Dinner at The Delta Bessborough

On December 8th the SKAL Club of Saskatoon held its annual fundraising dinner to raise money for SKALorships for students in two programs at Saskatchewan Polytechnic - The Hotel & Restaurant Management Program and the Recreation & Community Development Program. 

The Delta Bessborough Hotel, and host Martin Gilbert, General Manager, and his very capable team, organized the event and what an incredible job they did. The theme for the evening was "French" in recognition that the first SKAL meeting was held in Paris on December 16th, 1932. The room was decorated in red, white & blue and french music played in the background.  Award winning Chef Chris Hill prepared a classic french menu for everybody's enjoyment.  From Artisan Bread, a Seafood Bouillabaisse, Foie Gras Terrine, a Sorbet served on an ice carve Eiffel Tower (Which was a "WOW"), to the Sous Vide Veal Tenderloin, Lemon Tart and Cheese platter the dinner impressed all. (See all the photes by clicking on the link below)

Close to forty items were part of the Silent Auction and there were several Live Auction Items up for bid.  Dan McHale impressed us with his unique auction skills to help raise even more funds. Two student volunteers from the Hotel & Restaurant Management program helped sell tickets to the "Sleigh of Cheer" and helped organizers with the running of the auction.

The night concluded with the passing of the the President's Chain from outgoing President Lynn Flury to incoming President Jay Robertson.

To say the event was a success would be an understatment - we may be a small club but we know how to put on a big, successful event.

The Club wishes to thank all the SKAL members, both locally and nationally, along with our generous suppliers, for contributing to the auction items that helped make the event successful and for contributing to the success of Hospitality students


Down East Feast

Every year the Saskatoon SKAl Club has a summer BBQ and this year what a BBQ it was!!  Lloyd Beazley and his wife Terry made a decision to host the extravaganza this year and decided to put on a spread that many (if not most of us) have never had before.

Lloyd's heritage is from Maritimes and each year he hosts his own family for a Down East Feast so that his kids, grandkids and the rest of the family can have an attachment to their roots, usually a group of about 10 people.  He decided to host the club using the same menu, and that ended up being 30 of us...a big challenge. (It should be noted that this is the biggest turnout we have ever had to a summer BBQ)

What is a Down East Feast?  Seafood of course!  Lloyd made a menu that represented the Maritimes well, and even ensured that the "beverages" and the music also fitted the theme...right down to the Newfoundland Screech.

The menu consisted of salmon, scallops, PEI mussels, lobster, and Lloyd's own, incredibly delicious, homemade seafood chowder, which even included Dulce, plus many other items for us to indulge in (Click on the PDF below to see the menu).

To say that this event was a treat would be an understatement.  Lloyd started preparations a few days prior to the event and had help from Michael on the day of the event with the food preparation.  Several other club members came early to help set up the tables, tent, BBQ's etc.  (Thank you Susan & Ron, Ed & Karen, and Sharon & Friets) and clean up was a breeze with everybody pitching in. 

The problem we have now is how do we top this event in the future??

Lloyd and Terry you outdid yourselves and your hard work was very much appreciated.  THANK YOU!


March Meeting Welcomes New Member

March Meeting Welcomes New Member

The Club met at the Sheraton Cavalier Hotel's Top of the Inn banqut room.  Besides a fabulous dinner presented by the hotel's talented Chef, his Culinary staff and the professional serving personel,  the club welcomed its newest member.

Karen Bahnman is the owner of Doc Hollandaise in the Four Points by Sheraton and a long time member of the Hospitality Industry.  She is a graduate of the Hotel & Restaurant Management program at Saskatchewan Polytechnic (formally SIAST) and has been a restaurant owner for many years.

Welcome Karen!

SKAL Saskatoon Welcomes New Member

SKAL Saskatoon Welcomes New Member

On November 17th our Club met for dinner at the Radisson Hotel and was served an incredible dinner put on by Executive Chef Scott Torgerson and his extremely talented staff.

Along with this great dinner SKAL 321 welcomed a new member to our Club. Martin Gilbert, general manager of the Delta Bessborough Hotel, was welcomed with a pinning ceremony and presentation of his membership certificate by Lynn Flury, Club President and Todd Brandt, Past President.  Following the pinning a well deserved handshake was given by all attending.

National Gold Medal Plates Winner Prepares Dinner for Club Members

The members of SKAL 321 had the pleasure of having a dinner prepared by the Executive Chef of the Delta Bessborough Hotel, and the national Gold Medal Plates winner Chris Hill and his talented staff.

Dinner was arranged by Martin Gilbert, new General Manager of the Delta Bessborough hotel and served by their great staff.  It was certainly clear to see why Chris won the Gold Medal Plates competition as the dinner was expertly prepared and the presentation was outstanding.  Everybody was raving about

For a look at our eveing click on the link below to see the pictures of the dinner


Delta Bessborough Dinner


SKAL/ACTA Fun & Games

ACTA/SKAL Fun and Games

Thursday, June 25th – take a break
and join us for a day – your way.

That’s right - a day for
the industry to mix and mingle, wine and dine, putter, putt or be pampered –
your choice.

}  Short
on time? Attend the 5:00 p.m. mystery 
Reception and Dinner in downtown Saskatoon – location to be announced.


Mystery Dinner a "High Flying" Event

The club enjoyed its annual Mystery Dinner on April21st.  

 It started with a glass of wine at the Marriott Hotel prior to boarding
our busses, that Jay Robertson supplied, followed by a short trip to Kreos, Jim
Yuel's flight centre at the Saskatoon Airport. While there we enjoyed
appetizers and wine provided by Saboroso and Original 16 provided by Great

From there we hopped back on the
busses and travelled to the Diefenbaker International Airport. After we were
issued temporary passes and went through security  (anybody get patted down?) we went to the new
gate area upstairs and met at the Refuel Restaurant & Lounge.  We were greeted by a fabulous martini bar
supplied by Lucky Bastard Distillery  and
wine supplied by Saboroso followed by dinner with a choice of three different

After dinner we hopped back on the busses, which were strangely much
more lively after enjoying the martinis and wine, and returned to the Marriott
for dessert and a final beverage.

Thank you to the Mystery Dinner Committee - Jay
Robertson, Jason Porat and Todd Roach - for organizing this great, fun filled
event.  Great job guys!!