SBonner

Mistral and Aurora get my nod for best prix price. You can always look at the Spotted Prawn and Aqua Riva as well. Cheers, Stephen

I vaguely remember Nadia's Patisserie having decent bread. Not sure it is still there? Cheers, Stephen Bonner Vancouver

Stong's had frozen rabbit last week. I've also picked it up at Hills Foods. Stephen Bonner

Sorry about the England/Portugese game Helen and I watched the game early in the morning in Vancouver and I was wondering if any of you watched the game at the new Brew Wharf near the Borough Market? The menu does not look all that interesting in the gastro pub sense but how are the beers? It's nice to see the addition of a brew pub along with the wine wharf and the Cantina. Cheers, Stephen Bonner

I tried a few of these gems and they were my first experience with ultra premium California Cab's. Tasty but so expensive a few years back when the Cdn$ was worth alot less. Unfortunately I do not have any cellared so only fleeting memories of the wines. Stephen Bonner Vancouver

I just finished re-programming eight restaurant POS systems this evening to reflect the change in tax. Keep an eye on your restaurant receipt. GST is now 6% instead of 7%. For our international readers...this applies only to Canada where our generous PM decided to save us some money...whatever Cheers, Stephen Bonner

I was watching the BBC earlier today and their report on the drop in French wine sales in the E.U. compared to the increase in consumer demand for new world wines. It seems the French Governing bodies are looking at reducing 1/8 of the current vineyards to improve quality and I guess increase sales/profits. What was funny about the report was they had one of London's top sommelier's taste two wines blind; a French St. Emilion and a Chilean Cabernet blend. After he spoke on the fruit forward style of the new world wine he completely got it wrong by picking the St. Emilion as the new world wine:smile: You have to hate blind tasting when on TV His comments were on the ball in regards to styles and price points though. Cheers, Stephen Bonner Vancouver

We have two dozen "O''s at home and use them for casual tastings and fun dinners with friends. They are low cost, easy to store, and you can throw them in the dishwasher. Cheers, Stephen Bonner Vancouver

Yes you are right about the tannins in 86...I just liked it the most out of the flight. Cheers, Stephen Bonner Vancouver

Cassis Bistro will open for brunch starting this Sunday at 10:30 am Cheers, Stephen Bonner

Just tried at a private tasting the 82. 83, 86, and 88 yesterday. In order of preference: 1986, 1982, 1988, 1983. I'd still buy the 88 if the price is right. Stephen Bonner Vancouver

What about modern winemaking makes it harder to notice terroir? ← With flying winemakers traversing the globe many terrior influences have been overshadowed by wine making. If a Merlot in British Columbia tastes like an Australian Shiraz or a Californian Chardonnay tastes like Meursault where's the terrior? Michel Rolland is a typical example of a winemaker that has used great winemaking skills to cloak the terrior of regionality or even varietals. Not a bad thing ; but text book examples of classic regions is becoming more and more harder to define. Cheers, Stephen Bonner Vancouver

I think we call those flavour profiles "complex" Seriously though I'm a firm believer in terrior although with modern winemaking today it is harder to notice. Cheers, Stephen Bonner Vancouver

Do you know what the focus or theme of the show will cover? Is it on the food scene in Washington State? Cheers, Stephen

I remember tasting Cliff Richard's wine in London last year..nothing special that' s for sure. I think it was about 9 pounds (21$ Cdn) and widely available in Tesco's Supermarket. Stephen Bonner Vancouver

Helen and I will go again this year. It was a fantastic evening last year. It will be interesting to see the chef line up this year. Chef Jeff are you reading? Hopefully the wines will be better this year. Cheers, Stephen Bonner

Dining with a group of friends can be challanging when it comes to tipping. Working in the industry in Canada I always tip 20%; my friends however are not so generous. When dining with "cheap" tipper Friends we ask for a separate bill to show our gratitude in the form of a tip. I know this would be a big hassle when dining with more than one couple. Cheers, stephen Bonner Vancouver

Good to see Arne and wife at the event. I also think I saw Fud and HK Dave Interesting to see and hear the man. Cheers, Stephen

Sounds like a great treat from the wine selection but $12000 Cdn$ is my rent in London for three months Stephen Bonner Vancouver

Just got an e-mail saying that I won one of the tickets Hope to see some egullet readers there on Sunday. Check your e-mails. Cheers, Stephen Bonner

Have you tried Pacific Restaurant Supply on Hastings? They special order alot of items with a quick turn around time. Cheers, Stephen Bonner

Although not a restuarant... Sugar and Sugar are closing down their uber cool space very soon. Cheers, Stephen

They taste great with roasted chicken, rich seafood like lobster, scallops, and monkfish. The Foie Gras is perfectly paired with the sweeter versions. Cheers, Stephen Bonner Vancouver

I know that if I taste wine shortly after brushing my teeth my palate is screwed for a couple of hours; the same for having a couple of early morning or late afternoon espresso's and my palates dead for most of the day. Stephen Bonner Vancouver

I organise wine dinners that are both focused on a theme as well as unfocused in regards to varietals or regions. I think the charm of wine and food pairing is finding those extraordinary matches that can only come about by experimentation. Stephen Bonner Vancouver