SBonner

Helen and I have for the last four years cooked at home and enjoyed some nice bottles of wine. This year we are heading off to Cassis Bistro. We 'll most likely pop open a bottle of Champagne when we get home . If the weather stays like this it will be a pleasure to eat some regional French cuisine in prepartion for our trip to Europe later this year. Stephen

What I would like to see -Free range/organic omelette with pine mushrooms. - Dim sum incorporating wild salmon. -dishes using B.C. wine reductions, sauces, glazes etc... -Anything with some of the great heirloom tomatoes from Vista D'oro in Langley Cheers, Stephen

Hi Erica, You may want to look at this link: The Oxford Beer database...it may help; I've found some interesting beers on it in the past. Looking forward to trying some of your beers when Helen and I are in the Cotswolds again in December. Cheers, Stephen Vancouver Oxford Beer Database

I had my birthday party at the Shebeen;, Sean just charged for the food (brilliant appies/tapas) and for the booze. You could also look at the Alibi Room, they have a private section downstairs (lounge atomsphere) with DJ equipment. The new chef is pretty talented. Sugar and Sugar is a great spot but expensive to buy out. You could also try "Curious" that just opened around the corner from our loft. They have a private room downstairs that is very "Wallpaper" like in design. Cheers, Stephen

.....so sorry I did indeed forget the duck bacon Andrey would also be a great choice... Stephen

Dependent on the region harvest can occur in early September through to mid October. If you are heading to the Sherry region harvests have started at the end of August in the past where as in Cava country in the N.E. late September is more common. The Rioja is usually mid Sepetmber. Just remember that tours during this hectic time are usually a rushed affair as there is so much work going on in the vineyards. Regards, Stephen Vancouver

Just finished reading the local thread on your favourite recipes cooked from local chef's books. Now who should write a cook book (B.C. chefs only) and what should be in it? I'm first off the bat with a book from Chef Jeff at Aurora for his great brunch contribution of Free range scrambled eggs with black truffles crowning a blanket of filo pastry nested upto some back bacon and slow oven roasted tomatoes Stephen Bonner

Interesting news...I've been having problems ordering these beers for some of my restaurant clients. The agent for them just mentioned "inventory and shipping issues" Cheers, Stephen Vancouver

The Redoak Brewing Company in Sydney Australia has a great cheese and beer pairing: Here's this season's tasting plate: Cheese Goats cheese souffle Honey Ale White Diamond Brie with quince jelly and lavoshOrganic Hefeweizen True Blue with oatcakes and saffron soaked poached pearOrganic Pale Ale Ashgrove Vintage Cheddar with raisin and almond compote Oatmeal Stout We ate at this brewpub/restaurant on several visits: great food and beer. Find their web link below. Oustanding Belgium inspired beers Cheers, Stephen Vancouver RedOak Brewing Australia

The new owner is the Liqour Wherehouse (Liqour Barn) from Alberta I do believe. They have been on a big buyer spree in B.C. since Summer of last year. Cheers, Stephen

If you are using the puree as a base to a cocktail or blender drink I would scoop out the seeds, cut into chunks (remove skin), and add a cup of orange juice and blend until the desired consistency. Depending on their ripeness you may need to add some sugar or honey. Cheers, Stephen

All the above wines sound pretty good matches. Look at a rich Cannonau from Sardina as well. Cheers, Stephen Vancouver

I know that my British debit card dos not work on the Canadian debit card system Interac...so I'm guessing ours will not be compatible in the U.K. Cheers, Stephen

Most likely "Pacific Restaurant Supply" Stephen

M-Chem in Delta sells large format sanitiser for the restaurant trade. A little goes a long way. Cheers, Stephen

Not extactly out of a box...but not rocket science to make On our trip last year to Australia we had the most amazing breakfast on Lord Howe Island and we now usually have it as a starter to leisurely weekend brunches. Bircher muesli combined with fresh apple juice slices of kiwi, mango, Granny Smith apple, pineapple, and banana home mixed fresh passionfruit and yoghurt. Cheers, Stephen Vancouver

Good to see a thread on GV. In the last three years they have been the "new" darling grape to put on restaurant wine lists here in B.C. I've enjoyed most that have been mentioned so far in this thread. The acidity, noticeable pepper (white) aromas/flavours, and structure make them great food wines. Cheers, Stephen Vancouver

After having a great holiday in Australia we had afew friends over an Australian brunch prior to heading off to work rather late I was inspired by the breakfast at Bill's so we went for: Ricotta hotcakes with honeycomb butter Coconut bread sweet corn fritters black and white pudding (it was Robbie Burns day on the 25th) Happy holiday. Stephen Vancouver

Derek... was that 13 groups or individuals that were a no show? I cannot believe how Vancouverite's can still get away with no-shows after making a reso. The technique of asking for a credit card and "suggesting" a charge fee for no shows would hopefully prevent this problem. On our recent trip to Australia...all fine dining restaurants asked for a c.c. and promptly mentioned to us that there would be a $25 to $75 cc charge for a no show. Cheers, Stephen

I do not think anywhere in B.C. would have a warm or long enough season for citrus fruit and growing it in greenhouses would be too expensive but you never know It is tasty but at $5.95 a bottle...still a treat. Stephen

When in England a selection of Dorset and Belon oysters with a Guiness, hoppy IPA, or crisp Loire Sauvignon Blanc. Here in B.C. got to love the Fanny Bay oysters and the tiny but oh so buttery Kumamoto's (sp?). No favourite shucker's but Rodney's and Joe Forte's are in the top three list. Our local oyster bar's have a good selection of wine pairings but I usually stay tried and true with sparkling wine, Champagne, Alsace Pinot Blanc, NZ Sauvignon Blanc. The Unibrou Cherry beer is a fantastic match with oysters. In the passion department, the combination of bubble and oysters seems to work fine Cheers, Stephen

I'm trying to compile a detailed list of what constitutes a great "Gastro Pub". Any thoughts would be most appreciated. Cheers, Stephen Bonner Vancouver

Ontario, due to it's colder climate, produces more reliable vintages of ice wine and usually more intense and viscous than our B.C. counterparts. B.C.'s Okanagan is a region to watch. We are making some amazing Pinot Gris, Gewurztraminer, Semillon, and Pinot Noir. The Southern Okanagan, known as the "Golden Mile", is producing good concentrated Bordeaux red blends and Merlot. Cheers, Stephen Vancouver