What do chefs do on their day off? Like say, on the Sunday of a long weekend? Perhaps it's time for family, or maybe a chance for friends. Sometimes, it's a bit of both. Today, they made time for each other, a Calgary chef's potluck lunch. Hope you brought an enormous appetite, because when it's a chefs potluck with sausages in the smoker, and goats, yes live goats, in the back, you know it's going to be good. Although, honestly, this is just a small taste of the abundance of exceptionally prepared food there was to enjoy. Chef Andrew Keen, Executive Chef of the Tribune Restaurant and Bar, as well as ParkerHouse Grill and Wine Bar, had everyone chanting, "lamb prepared in the style of prosciutto". A little salty, and a little bit sweet. Delightfully delicious. There were juicy chickens on the spit, with an incredible perfume. Chickens going down the slide. Chef Heather Gould-Hawke of District, preparing the chickens for the platter. Chickens ready to eat; juicy, and flavourful. I should probably mention that there was no shortage of meat. It was a barbeque, after all. There were wings. Salmon was not left overlooked, however. What is a barbeque without potato salad? I told you there were carbs. This is just scratching the surface. There were also panini on the grill, braised short ribs, a variety of sausages, fusilli, beautiful breads, grissini (breadsticks), vegetable terrines, oysters, platters of gigantic shrimp, keftedes (fried meatballs), curried chicken, lemonade, iced coffee, and even more. It goes without saying that there were desserts. There were desserts with berries. There was pie. And creamier than cream itself, ice cream. There was a goat petting zoo for the kiddies, but it was to be more than that. If you live in Calgary, and haven't yet heard of Charcut, I'm fairly sure you will be hearing a lot about it very soon. It seems to be the talk of the town. Charcut is to be a "roast house", opening in December 2009 on Centre Street and 9th Avenue, in the new Le Germain, Hotel Residence. Originally from Calgary, owners and Chefs Connie DeSousa and John Jackson have returned to create a locally sustainable, albeit profound eating experience. The ownership also includes Service Director Jean Francois Beeroo, and Carrie Jackson, to complete the biographical dream team. The goats were milked, and then Chef Connie DeSousa, of Charcut, gave a lesson in cheese-making. The milk needs to be heated to 175 degrees Fahrenheit, and then vinegar is added. This is an overview, with some useful tips. Discussion around ultra-pasteurization, and pasteurization, followed by more cheese-making tips. I am eager to try this process, particularly with a variety of vinegars, and I will most definitely keep you posted. All in all, a very enjoyable event with representation (and dishes!) served by Chefs or had involvement from District, ParkerHouse/Tribune, Wildwood, Divino, Fresh Kitchen, Highwood Crossing Farms, Charcut, Bears Den, Sorrentino's, Manuel Latruwe, Caffe Umbria, and Bite Groceteria - just to mention a few - there were more to be sure, and I'm surely leaving some out, but certainly not on purpose. Can I be excused if I was too busy eating?