PREMIER & GRAND CRU TOUR WITH BROCK GUTHRIE; A DEEP DIVE INTO BURGUNDY’S SWEET SPOT
THEATRE CALGARY: A CHRISTMAS CAROL LUNCH AT THE
11. CARE THAT FEELS LIKE HOME
Personalized home-care support for Calgary families.
BACK TO BUSINESS WITH STELLA COSBY
A milestone episode and a candid conversation on progress, mentorship, and leadership at CPC.
14. FROM THE BAR TO THE STAGE
Matt Doherty invites you to “Be Our Guest” and a crash course on cocktails.
22. FROM THE CELLAR
The Concept of Biodynamic Wine and why it matters in your glass.
28. SO, YOU DON’T LIKE WHISKEY?
Kai Thomas makes the case for tastings that convert skeptics.
29. NEW DROOLWORTHY MENU
Check out the new must-try fall menu items!
32.
FUN AT THE CLUB
Making memories at CPC member events..
Day to Night Dining on the 27th Floor
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Lunch on 27 The Wilde on 27
PRESIDENT’S MESSAGE
September. The beginning of a new school year. New books, new pens, new paper (I’m dating myself), new clothes and best of all, connecting again with friends we haven’t seen all summer! Those memories are so strong for me, I still feel like September is the “true” New Year! (And a great excuse for getting a new outfit).
And so it is at the Club. Summer is coming to an end. It’s time to reconnect with friends and colleagues. Our fall agenda is full, with lots of events to choose from, including the CPC Pitch Night, wine tastings and dinners, Theatre Calgary, Leaders and Mentors luncheons, Be Our Guest series, a cooking class and even a crash course in cocktails. But I am most excited about the President’s Party on November 8 – Champagne Wishes and Caviar Dreams! I hope you will join us for what promises to be an elegant, opulent evening!
I am also excited to let you know that the CPC has been honored with the CMAC Excellence Through Innovation Award for our Podcast series – of which we reached a pinnacle level of success with our 100th episode! Only 7% of all podcasts worldwide ever reach their 100th episode. Toni-Marie will cross the stage at the national CMAC conference for the second year in a row, highlighting our continuous efforts to deliver and achieve excellence in all aspects of the Club.
And last, I want to thank you. The members of the Club are what make the Club so special. You inspire us to work towards excellence in service and community. Thank you. We look forward to connecting with you this “new school year.”
Sincerely,
Alicia Quesnel President Calgary Petroleum Club
CMAC Excellence Through Innovation Award
We’re proud to announce that the Calgary Petroleum Club has been recognized with the CMAC Excellence Through Innovation Award for our CPC Back to Business Calgary Podcast! This award celebrates programs and initiatives that advance the Club management profession through creativity, impact, and forwardthinking ideas.
Our podcast was created to connect, inspire, and showcase the vibrant business and member community at the Club, sparking conversations that extend beyond our walls and into the heart of Calgary’s business landscape.
A huge thank you to our podcast guests, our incredible host Kim Hayden and her team at Resilient New Media who made this recognition possible. Innovation happens when passion meets community, and we’re just getting started!
See page 12 to read about our 100th episode! Tune in Mondays at 7am to catch new episodes.
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LEADERS & MENTORS
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This conference is a rare opportunity for active investors interested in the energy sector to interact with 45 CEOs and other executives, domestic and international: Exploration & Producers, Energy Services, Royalties, Clean Tech & Innovation, and Critical Materials for a renewable future. Besides hearing 30 minute presentations, you can meet the executives at their exhibit booths throughout the day.
Care that feels like home. Because it is.
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In 2009, Debbie Franchuk, RN BN, opened the first local office after identifying the need to provide seniors, aging adults and their families with personalized home care options. For over 15 years, we have been the trusted provider to care for seniors and aging adults. Debbie and Fred Franchuk are Calgary Petroleum Club Members and welcome your inquiries and questions. Home Instead helps families keep what matters most: health, comfort, and connection.
BACK TO BUSINESS
Breaking down Barriers: Stella Cosby Reflects on Progress, Purpose, and Paving the Way
Celebrating Episode 100 of the Calgary Petroleum Club’s “Back to Business” Podcast
When Stella Cosby walked into the Calgary Petroleum Club’s dining room in 1989, she unknowingly stepped into the pages of local history. It marked the beginning of a more inclusive era, one where women would finally start to take their place at Calgary’s most influential tables. That lunch, once routine, became a symbolic moment, captured by the Calgary Herald, signaling a longawaited shift in Calgary’s business culture.
“There were maybe a dozen other women in a room full of men,” Stella recalled on our 100th episode of Back to Business. “The staff didn’t even know how to serve us, it was all new. But I felt honoured to be one of the first.”
This milestone podcast wasn’t just about numbers (though we’re proud to be in the top 7% of podcasts globally). It was about stories like Stella’s, ones that define our club’s evolution from an exclusive domain into an inclusive platform for leadership, mentorship, and connection.
From Steak Sandwiches to Strategy
Stella’s 1989 lunch came during her tenure as a human resources manager at Berks Jewelers. Her boss brought her to the Petroleum Club, an uncommon act at the time, and it triggered a flurry of reactions. “I ordered a steak sandwich just to fit in,” she laughed. “That was the thing to do.”
Today, the significance of that day is even more profound. In 2008, Stella rejoined the Club and noted that women held only around 10–15% of C-suite and board seats. By 2024, that number has grown to approximately 30%. Yet Stella warns that progress has plateaued, and challenges remain.
“We’ve done the work on education,” she explained.
“Women are graduating at parity with men, especially in STEM and technical fields. But education doesn’t always translate to leadership roles. There’s still a gap, especially around operations and P&L experience, sponsorship, and access to the right networks.”
Rubber Balls, Glass Balls, and Remote Work Realities
One of Stella’s most enduring metaphors is the rubber-andglass ball framework, a decisionmaking tool that has guided her through boardrooms, family life, and everything in between.
“Ask yourself,” she said, “‘Is this a rubber ball? Will it bounce back if I drop it? Or is it glass, will it shatter?’ That’s how I prioritize. Even in tense conversations, I ask: Is this one worth catching?”
It’s a mindset she believes younger professionals can embrace, especially in today’s landscape of hybrid work. While remote work has increased flexibility, especially for women who carry disproportionate household responsibilities, Stella cautions against its downsides.
“Face-time matters,” she said. “Innovation, mentorship, and sponsorship happen in the spaces in between, in the hallway chats and casual moments. Without those, it’s harder to be seen.”
A Club That Walks the Talk Stella was quick to acknowledge the strides the Calgary Petroleum Club has made in fostering diversity and inclusion.
From supporting the Black Chambers and new Canadian programs to nurturing future leaders through the Young Professionals Group, over 40% of whom are women, the Club is actively shaping a more inclusive future.
“We’ve had six female presidents in the last 15 years,” she noted. “That’s not tokenism. That’s trajectory.”
The club’s leadership, from Alicia Quesnel to the dedicated staff like Glenda and Toni-Marie, has prioritized cultivating a space where people are not only seen and heard but celebrated. Whether you’re closing deals or sharing ideas over dinner, the CPC is about creating opportunities, so you can lead, grow, and leave a legacy.
Stella’s Advice to the Next
Generation
As the episode wrapped, Stella left our listeners with three key takeaways:
1. Get P&L or operational experience early. “Don’t wait until you feel ready. Just apply. Women often self-select out too soon.”
2. Choose leaders who champion you. “Your first few bosses shape everything. Work for someone who believes in you and opens doors.”
3. Be generous with opportunity. “As women climb, we must lift others too. Companies can’t afford to ignore 50% of the talent pool.”
In honouring our 100th episode, we didn’t just reflect on how far we’ve come. We recommitted to where we’re going, together.
At the Calgary Petroleum Club, every conversation, lunch, and learning moment is a chance to build a future where leadership is inclusive, intentional, and bold.
You can catch Stella Cosby’s full interview on the Calgary Petroleum Club’s Back to Business podcast. Browse our full podcast library on all major platforms or access it directly through the link at the bottom of our homepage at calpeteclub.com and discover the voices shaping Calgary’s business community.
Stella Cosby is a corporate director, speaker, and senior HR executive with over 25 years of experience in energy, retail, and public service sectors. She specializes in governance, board effectiveness, and leadership development, with a focus on advancing equity in executive roles. Stella is passionate about mentoring emerging leaders and fostering inclusive workplace cultures across Canada.
FRIDAY,
EXPLORE THE ELEGANCE OF NORTHERN ITALY THROUGH A CURATED TASTING OF VENETO’S MOST ICONIC WINES. FROM SPARKLING PROSECCO TO RICH AMARONE, DISCOVER UNIQUE TECHNIQUES AND MATURE VINTAGES FROM OUR CELLAR AS OUR SOMMELIER GUIDES YOU THROUGH THIS REFINED JOURNEY OF TERROIR, TRADITION, AND TASTE.
$85 PER PERSON - INCLUDES CHEESE & CHARCUTERIE LIMITED SEATING AVAILABLE - RSVP EARLY EITHER ONLINE OR BY EMAIL: CPCEVENT@CALPETECLUB.COM
THUR. OCT. 2ND, 2025 | 6:00 PM
After months of planning, we’re proud to present a celebration of the holy grail of Chardonnay and Pinot Noir. The Côte d’Or is the crown jewel of Burgundy, home to the world’s most coveted vineyards. Brock Guthrie of Boutique Wines will guide you through Premier Cru and Grand Cru selections from the “Golden Slope,” sharing stories of the families behind each bottle. Discover the nuances of terroir in this unforgettable tasting, paired with an elegant dinner by Chef Joanna and Sommelier Luis.
Wines will be available for purchase post-event.
$240 PER PERSON | $220 SDV MEMBER
RSVP online or email cpcevent@calpeteclub.com
From the Bar to the Stage Two
Unmissable Events at the Club
By Matt Doherty, CPC Bar Manager
Are you a cocktail enthusiast? As we approach the vibrant fall season here at the Calgary Petroleum Club, we’re keeping things fresh, engaging, and—of course—flavourful. I’m excited to personally invite you to two upcoming events that showcase not only the incredible talent and community we have here in Calgary, but also the spirit of connection and creativity that defines our Club.
First, mark your calendars for Thursday, September 11th at 3:00 PM, when we host a very special edition of our “Be Our Guest” speaker series. We’re thrilled to welcome Graham Sherman, the visionary behind Tool Shed Brewery, for an informal TED Talk-style fireside chat that promises to be as entertaining as it is inspiring.
If you don’t know Graham’s story, you’re in for a treat. He went from installing satellite systems in war zones to brewing beer in his backyard— and then turned that passion into one of Calgary’s most recognized craft breweries. Graham’s energy is contagious, and his no-holds-barred approach to entrepreneurship is something every guest will appreciate, whether you’re a business owner, a beer lover, or just someone who enjoys a great story. The event is free for members, but reservations are required, and with limited seating, I recommend booking early.
Then, on Thursday, October 30th at 6:00 PM, I’ll be leading the third edition of our ever-popular “Crash Course Cocktails”— a mixology masterclass that dives deep into the art of crafting cocktails with seasonal flair. This session is all about fall and holiday favourites: think warm spice, bold spirits, and elegant garnishes that will elevate your entertaining game.
We’ll explore cocktail-building techniques, go hands-on with shaker and stirrer, and sample curated food pairings designed to complement each drink. It’s a fun, relaxed environment—whether you’re a cocktail enthusiast or simply looking to try something new. Your ticket includes all tastings, food pairings, and a recipe booklet so you can recreate the magic at home. Cost is $80 per person, and, as always, we keep it interactive, informative, and just the right amount of boozy.
These two events are a great reflection of what we’re striving to offer more of at the Club: meaningful experiences that bring our members together, spark conversation, and deliver value in unique ways.
Whether you’re coming to hear Graham share his journey from backyard brews to business success, or joining me to shake up the perfect seasonal cocktail, I look forward to seeing you. Let’s raise a glass to fall, to community, and to another season of unforgettable Club moments.
Reserve early—both events will fill quickly. Cheers!
2025 MEMBER TRIP TO
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$150 PER PERSON - INCLUDES CHEESE & CHARCUTERIE LIMITED SEATING AVAILABLE - RSVP EARLY EITHER ONLINE OR BY EMAIL: CPCEVENT@CALPETECLUB.COM
FROM THE CELLAR
The Concept of Biodynamic Wine
By CPC’s Sommelier, Luis Elias Obregon
We live in a fast paced world with new and numerous health trends appearing everywhere. The wine world is no exception, with trends such as Natural and Orange Wine, emerging in the 21st century. This is the first time in history that people have had the choice between three types of agriculture: conventional (with its reliance on chemicals), organics and biodynamics. Before I start explaining what Biodynamics are, let’s first explore the history of chemical fertilizers and how organic agriculture came to be a solution for the health concerns that the latter produced.
For millennia, agricultural practices were based on empirical knowledge passed down from generation to generation with the same methods kept after each harvest. Farmer’s would use natural fertilizers such as compost to nourish the soil from the different crops grown. Chemical fertilizers began to be used in the early 19th century, with the development of ordinary superphosphate, which was made by treating bones with sulphuric acid. In 1903, the first synthetic nitrogen fertilizer, calcium nitrate, was produced using nitric acid from the electric arc process. The discovery and availability of synthetic ammonia after 1913 significantly impacted fertilizer production. With a surplus of chemicals at the end of WW1, the conventional fertilizer industry was born.
In the mid-20th century, studies started to investigate the potential health risks associated with chemical fertilizers, particularly nitrate
contamination of drinking water. Research on the link between nitrate levels in drinking water and various cancers, including bladder and ovarian cancers, gained more attention. While the initial focus of fertilizer research was on enhancing crop yields, the growing awareness of potential health consequences, particularly concerning nitrate contamination, has led to increased scrutiny and research into the long-term health effects of chemical fertilizers.
Organic agriculture began to develop as a defined system in the 1930’s and 1940’s, with its roots in the hummus farming movement of the 1920’s-1950’s. While agriculture has been organic for most of its history, the modern movement gained traction with the work of individuals like J.I. Rodale and the establishment of the Rodale Research Institute in the 1940’s. Increased environmental awareness in the 1970’s further fuelled the growth of the organic food market. Organic certification for agricultural products began to develop in the 1980s with the establishment of the first certification bodies.
So how does Biodynamics fit into all of this?
Biodynamic agriculture is a system with an altered philosophy that impacts the practice of agriculture. It has its roots in a series of lectures delivered by Austrian philosopher–scientist Rudolf Steiner in 1924. Steiner emphasized the use of organic farming methods such as employing compost as fertilizer, while also employing soil supplements prepared according to his formulas. These included following
a planting calendar that depends upon astrological configurations, and treating the earth as “a living and receptive organism.”
The concept behind biodynamics is that everything in the universe including celestial bodies like the moon, planets and stars, is interconnected. Biodynamic viticulture is the practice of balancing this resonance between vine, man, earth and stars in a holistic manner. In this holistic view, the soil is seen not simply as a substrate for plant growth, but as an organism in its own right. For a wine to be labeled “biodynamic” it has to meet standards laid down by the Demeter Association, an internationally recognized certifying body.
A number of very high-end, highprofile commercial growers have converted recently to biodynamic practices. Some grape growers who have adopted biodynamic methods claim to have achieved improvements in the health of their vineyards, specifically in the areas of biodiversity, soil fertility, crop nutrition, pest, weed, and disease management. Disease is seen not as a problem to be tackled head-on, but rather as a symptom of a deeper malaise within the farm ‘organism’. The moto is to correct the problem in the system and the disease will right itself.
All these preparations are diluted and then activated or energized by a special stirring process known as ‘dynamization’. Here are some examples of the most common preparations and the way they are employed in the vineyard:
• Preparation 500: Cow manure fermented in a cow horn, which is then buried in the soil. Sprayed on the soil typically at a rate of 60 g per hectare in 34 litres of water.
• Preparation 501: Ground quartz (silica) mixed with rain water and packed in a cow’s horn, buried in spring and then dug up in autumn. Sprayed on the crop plants.
• Preparation 502: Flower heads of yarrow fermented in a stag’s bladder. Applied to control the breakdown of the manures and compost, helping to make trace elements more available to the plant
• Preparation 505: Oak bark fermented in the skull of a domestic animal. Applied to compost.
• Preparation 508: Tea prepared from horsetail plant. Used as a spray to counter fungal diseases.
Biodynamic grapes claim to have noted stronger, clearer, more vibrant tastes, as well as wines that remain drinkable longer. Producers also claim that their methods tend to result in better balance in growth, where the sugar production in the grapes coincides with physiological ripeness, resulting in a wine with the correct balance of flavour and alcohol content, even with changing climate conditions.
In a blind tasting of 10 pairs of biodynamic and conventionally made wines, conducted by Fortune and judged by wine experts including a Master of Wine, nine of the biodynamic wines were judged superior to their conventional counterpart. The biodynamic wines “were found to have better expressions of terroir, the way in which a wine can represent its specific place of origin in its aroma, flavour, and texture.”
Our wine list features several biodynamic wine producers. None are most celebrated than the iconic Nicolas Joly with his Coulée de Serrant in the Savennières area of the Loire Valley. He truly has inspired a generation of winemakers around the world with the likes of Leflaive & Pierre Morey in Burgundy, Pontet-Canet in Bordeaux & Zind Humbrecht in Alsace. New World Wine producers include Felton Road in New Zealand, Paxton & Jasper Hill in Australia & Frog’s Leap and Bonny Doon in California, to name a few.
I invite to discover the power of Biodynamic wine on your next visit to the club. Furthermore, next time you shop at your favourite wine boutique, ask for a recommendation from a biodynamic producer and get ready to be taken aback.
Cheers!
Attention all cocktail enthusiasts and aspiring mixologists! Join our talented Bar Manager, Matt Doherty, for an immersive evening of craft and flavour at our exclusive cocktail masterclass. Discover the secrets behind perfectly balanced cocktails as Matt guides you through a hands-on experience unlike any other. Each handcrafted cocktail will be thoughtfully paired with a small bite, creating a dynamic tasting journey designed to delight and inspire.
THUR. NOV. 6, 2025 | 6:00 PM
We’re thrilled to welcome back James Sichel to the Club. Following his standout Rothschild Masterclass during Stampede 2024, James returns to showcase the wines of Sichel and Angludet—alongside select classified Bordeaux from his négociant portfolio. A familiar and respected name in Calgary’s wine scene, James brings deep insight and exceptional bottles. Join us for our final wine event of the year, paired with a multi-course dinner by Chef Joanna and Sommelier Luis.
SO, you don’t like Whiskey? Then you need a drink
By Kai Thomas, a man who went to a tasting once and came back reborn, barefoot, and spiritually armed.
Let’s get something straight. If you think you don’t like whiskey, that’s not your fault. It just means you’ve been drinking the wrong whiskey. Probably something poured out of a plastic bottle at your cousin’s wedding. Something that tasted like sadness and lighter fluid. Something that made your throat clench, your face twist, and your dignity run for the hills. But that wasn’t whiskey. That was punishment.
Real whiskey? Good whiskey? That’s something else entirely. That’s philosophy in a glass. It’s chaos, religion, art, and confession—bottled. Which brings us to this:
If you think whiskey isn’t for you… then a whiskey tasting is exactly where you belong.
Because Whiskey Isn’t One Thing
You’ve got smoky freaks like GlenAllachie Meikle
Tòir—a Speyside gone rogue. It tastes like green tea and honey filtered through a wood fire and whispered into existence by Buddhist druids. It’s not loud. It’s thoughtful. If whisky meditated, this would be the chant.
Then you’ve got Calumet 15, the opposite end of the spectrum—a Kentucky bourbon so rich, leathery, and overbuilt it should come with a belt buckle and a restraining order. Drinking it is like slow-dancing with a stallion in a thunderstorm. Cherry, oak, tobacco. It doesn’t sip, it claims you, but only when IT is ready.
Or how about Macaloney’s Port Cask from Vancouver Island? That one tastes like a Highlander got drunk in a Portuguese vineyard and came back with secrets. Dark fruit, chocolate, velvet in a glass. You drink it and remember every love letter you never sent.
Think whiskey’s all the same?
Wrong. There’s Alberta Premium Batch 10—100% Canadian rye, bottled at 66%. It doesn’t apologize. It burns clean, kicks hard, and tastes like peppered caramel poured over a fistfight. This is what happens when Canada gets angry and decides to export it.
Or the beautiful mystery that is Cadenhead Enigma 25—a 25-year-old Scotch that doesn’t even tell you what distillery it came from. It doesn’t need to. It walks in, says “Trust me”, and delivers one of the deepest, richest, oak-soaked experiences you’ll ever have. It’s a dram for people who’ve seen things—and want to feel something again.
Still not convinced? Then maybe Old Bourbon County is for you. No frills. No hype. Just bourbon how it used to be—spicy, dirty, honest. Like your grandfather’s advice in a glass. It’s the bottle that doesn’t ask for trust. It demands it.
And if you’re still not ready to be punched in the palate, there’s Macallan A Night on Earth—a softspoken philosopher in silk pajamas. Shortbread, spice, elegance. You sip it at midnight and feel like you’re living inside an old holiday postcard.
It’s gentle, not weak. Refined, not boring.
Whiskey Is a Mirror - You don’t just taste whiskey— you meet yourself inside it. Some nights, you want to wrestle with smoke and fire. Other nights, you want quiet reflection and butter cookies. Whiskey has range. More than wine. More than beer. It can scream, whisper, seduce, fight, or forgive. And a Slainte Mhath whiskey tasting? That’s your passport. That’s where you learn. Where you try six radically different personalities in two hours and walk out with a new understanding of what this drink actually is— and who you might be when drinking it.
Don’t Come Because You Love Whiskey. Come Because You Don’t Understand It Yet. Come for the stories. For the madness. For the fact that someone aged a barrel of liquid for 25 years so you could sit in a leather chair and feel
something real. Come for the Calumet confidence. The Macallan class. The Alberta Premium chaos. Come because you deserve to be surprised.
And if you still walk away saying, “I don’t like whiskey,”— that’s fine. At least now you’re saying it from experience, not ignorance. But more likely? You’ll walk away with a bottle under your arm, a fire in your chest, and the creeping suspicion that this… this might be your thing after all.
Whiskey isn’t about what you like. It’s about what you’re ready for. And a tasting is the safest, weirdest, most unforgettable way to find out. Join us for a Slainte Mhath whiskey tasting. Bring a friend. Bring a journal. Bring a clean liver if you’ve got one. Just don’t bring your assumptions. We’ll break those faster than the first bottle.
Slàinte Mhath!
Fun at the Club
WEDNESDAY, DECEMBER 17TH, 2025 11:00 AM | $105 PER PERSON
Join us for a festive afternoon with Calgary's Holiday Tradition! Enjoy a delightful lunch at the CPC followed by a heartwarming performance of "A Christmas Carol" at Theatre Calgary. It's the perfect way to celebrate the holiday season with great food and a classic holiday story. Transportation is not included
On Christmas Eve, Ebenezer Scrooge is visited by three spirits, who take him on a journey into his past, present, and future to show him the errors of his ways. Dickens’ classic holiday tale comes alive on the Theatre Calgary stage, with stunning sets and costumes and the return of Doug McKeag as Scrooge. See why A Christmas Carol has become a holiday tradition for so many Calgarians.
RSVP TO CPCEVENT@CALPETECLUB.COM 18 DEC 2025 6 00 PM
RSVP online or email cpcevent@calpeteclub.com ADULT - $75 6-12 YEARS - $45 5 YEARS & UNDER - NO CHARGE
Take the stress out of the season and join us for a festive Christmas Buffet at the Club. Enjoy all the traditional holiday favourites—withou t the prep or the cleanup. Whether you're gathering with friends, family, or colleagues, let us help you celebrate the magic of the season with great food and warm company.
Club Hours
Monday-Friday: 7am-close
Saturday: 5pm-close
Club Closures:
September 30: Truth and Reconciliation
October 13: Thanksgiving
November 10-11: Remembrance Day Weekend
December 23: Closed at 3:00 pm
December 24: January 4 - Christmas/New Years Break
319 5th Avenue SW Calgary, Alberta T2P 0L5 contactus@calpeteclub.com 403-269-7981
