SBonner

It seems more common than you think on Chinese restaurant menus. I have not seen it any where else yet. Idea! I'll order some from Hill's Foods and cook it for you and the clan in return for some more horrid stories from downunder. Cheers, Stephen

I'd disagree and go with a Rhone. The smokiness of the food works extremely well with the roasted bacon fat like quality of Cote Rotie, Hermitage, or Crozes Hermitage. Cabernet Sauvignon in my experiences is ually overwhelmed by this type of cuisine. Cheers, Stephen Bonner Vancouver

I've had great success with German Rieslings. The smokey element of the food really enhances the fruit in Riesling. Cheers, Stephen Bonner Vancouver

Check out this link to win tickets to see Antony Bourdain at the Yale Hotel next month. CBC RADIO http://www.cbc.ca/bc/bookclub/anthonybourdain.html# Cheers, Stephen Bonner

Nice post. Helen and I walked across the Island and enjoyed similar experiences in November. Thanks for the memories I still have cuttlefish stains all over my pants and shoes from a disgruntled cuttlefish that was not in the mood for the wok Cheers, Stephen Bonner Vancouver

Nancy, This is a tough request. I canot image a restaurant looking forward to having upto 20 people walk in without a reso Good luck. You might want to try Steamworks Brew Pub they do have daily drink specials and they are large enough to handle big groups. I guess you could look at the Cambie...cheap drinks, questionable food. Cheers, Stephen

On our wondefrul trip to Australia last October we ate at Rockpool, Tetsuya's, and Bill's. All wonderfull experiences. If you can make it to Lord Howe Island we had several delightful meals while staying at the Capella Lodge (nice wine list and fantastic views) Cheers, Stephen Bonner Vancouver

I am seeing a number of Classified Growths in the B.C. market appearing with back label information regarding grape varieties. I have no issues with this. If it helps sell Bordeaux great for them. It would be a shame to see the grape varietals on the front label. Cheers, Stephen Bonner Vancouver

Good rich Gewuztraminer, Australian Riesling, or Pinot Gris are on my list of recommendations. Cheers, Stephen Bonner Vancouver

I decant most wines based on providence. If the wine is known to be a tight vintage then longer breathing time in the decanter is essential. Overall I let most young reds breathe as well as young vintages of white Burgundy. The older the wine...the more cautious I am when deciding on decanting and breathing. Cheers, Stephen Bonner Vancouver

I have no problem with a 15% grat on groups of eight or more. It's alot of work for restaurant staff. I always tip between 15 and 20%. I believe the tips a server gets will usually be divided up to this average formula: 2% to bartender, 2-2.5% to kitchen (chefs, sous, cooks, dishwasher) and 1-2% to the host/hostess and or manager. So on average your server will walk with either 10 or 15% tip depending on what you leave. Cheers, Stephen

I would not be too concerned. It does happen alot from European cellars with higher humidity and cooler temperatures. I just wipe off the offending matter, pull the cork, and enjoy the wine Cheers, Stephen Bonner Vancouver

Let's see a sandwich or the menu prestige at Gordon Ramsay's? I think the 85 pounds is better spent at the latter Stephen Bonner Vancouver

Went there last week. Nice selection of beers, food looked interesting, wine selection pretty boring, but great friendly staff and a cool group of customers.

Sauvignon Blanc overrated! rubbish. With Spring now here what a perfect wine for salads, lighter seafoods, and susi I'm a big fan of SB year round from the flinty minerally styles of the Loire to the pungent in your face Marlborough's. Cheers, Stephen Bonner Vancouver

I'm 100% behind Peppyre's ideas. Get the local agents involved. Phone the IVSA and touch base with a handful of agents. Go with a theme to attract a crowd, get a bread producer and cheese shop on board as well. Need a hand? PM me I've done alot of events for groups of from 20 to 100. Cheers, Stephen Bonner Vancouver

As quoted above...The Eagle stands out for me as well. On the culinary map I'm not sure where the boundaries of Finsbury start and stop based on food and drink establishments. Cheers, Stephen Bonner Vancouver

Nice wine choices for the starters. For the tenderloin I would have opted for a red from Priorat, Ribera, or even Rioja. Brad's idea of a Riesling for the pork dish is bang on. For the dessert I'd opt for a Banyuls. Good luck with your business and keep us posted. Cheers, Stephen Bonner Vancouver

BA still provides adequate food and alcoholic drinks in economy so no need to bring your own food. I would agree with others in this thread and bring along some ice wine as well as Thomas Hass or Chocolate Arts chocolates. Have a great trip. Cheers. Stephen

Chef Koo, A good Australian Riesling is much drier than what you are use to from B.C., Germany, or Washington State. They have concentration, great racy acidity, and intense flavour profiles along with more alcohol than their counterparts produced elsewhere. Give it a try! Cheers, Stephen Vancouver

Keith, I know that a number of my clients have a small selection of their establishment (close to the bar) set aside of drinkers anywhere from 10-15% of the seating total. I guess until it really sinks with consumers alot still seem to eat and drink because they do not actually understand or know about the liqour changes. Cheers, Stephen

I'm thinking two schools of thought. If the Asian influence is strong go with an Alsatian Gewurztraminer (rich textures, alcohols, and body) to stand upto the dish. PCL's recommend of an Australian Riesling would be on my short list as well.The other school of thought is to go with a complex red such as the Terra Alta Portal available for $22.99 at the Alberni BCLDB. It is a blend of Cab, Merlot, Syrah, and Tempanillo from a small region near the very trendy and expensive Priorat DO inland from Barcelona. This red has a wonderful subtle minty element that would compliment your dish. Cheers, Stephen Bonner Vancouver

Hi Cherie, My friend mentioned that Selini Estate has a gourmet shop and mail order service. They may have some 70%+ chocolate for you If not I can send a care package from Vancouver I remember seeing a number of gourmet food companies advertising in that great NZ food magazine called "Cuisine" Hope you are enjoying winemaking in the Southern Hemisphere. You should post some of your wine adventures on e-gullet. Cheers, Stephen

And I would add low alcohol levels in red or white as well. A big fat 15% Zinfandel will set your mouth on fire with any type of spicy seasoning. ← Katie, Good point! spice and higher alcohols = bad match. I guess I should say Spanish reds with low tannins and lower alcohols. Thank you Cheers, Stephen