SBonner

3. How many people before the event went out to buy new plates instead of bringing the ones they use daily at home? We left our plates with the OIF crew...so somewhere in Alaska and points beyond our plates will resurface to see more great food, places, and people. Cheers, Stephen

Unfortunately we spend way too much on food, drinks, and travel. We have no children, a small loft, and two incomes. I'm too discret and not really sure how much we spend on the above to answer your question. I might add that the Outstanding in the Field dinner is abit of an indulgence but it is the only day my wife and I have off together so we plan to appreciate all of it. Cheers, Stephen

The up market fruit and veg shop between The Chop House and Pont de la Tour run by Sir Conran is an option. Great wine shop near by as well. The Wine Wharf is a great place to have a glass or bottle of wine as well if you get bored by the Borough Market. The Canada Water Tesco is pretty sweet compared to the barren waste land of super markets here in Vancouver. I cannot wait to get back next year. Cheers, Stephen

Are pine mushrooms consided indigenous? or any locally grown mushroom? Cheers, Stephen

Karole, looking forward to meeting you....my invite has yet to arrive but the wine line up sounds good. Should be a great day. Stephen

It's great to see the content on this thread. Vij's has always been a passion of mine. I guess after a number of years trolling the Indian restaurants of Brick Lane in London you appreciate what Vij's does here on the home turf. The service, food, Rangoli take/eat-in, and the man himself make this a one of a kind restaurant. Vikram... you are the best! Stephen and Helen Bonner

You may want to check out Arne's link. I do not think it is sold out. Cheers, Stephen

Arnie...maybe we should bring our own wines just in case Cheers, Stephen

I just got a copy of the menu for the upcoming Outstanding in the Field event this Sunday at UBC. Check our local E-Gullet Event Calender for details: Here it is: muse - Radishes and Sea Salt First Course Salt-Spring Island Goat Cheese Tart with UBC Vegetables Roasted Cherry Tomato Vinaigrette Second Course Queen Charlotte Smoked Sablefish Nicose with Spicy Aioli Third Course Savory Marinated Spit Roasted Chicken Summer Squash Ravioli Chanterelles Confit Organic Garlic Cheese Course Dessert Course Strawberry Jelly and Lemon Shortbread Hopefully Helen and I will see some of you out there. I have not heard what wines are being paired with David Hawkesworth's food but it should be a grand day out. Cheers, Stephen

I just picked up a black glass for $2 at a yard sale for the sole purpose of trying this experiment. Any suggestions on wines to pick for maximum confusion? ← I'm thinking Beaujolais for its acidity, soft tannins, and ripe fruit or if you can find one a Ruche from Northern Italy. I'd like to hear how your experiment goes. Stephen

Good point! I understand that there were several brothers who were in the wine business that went their separate ways and Hugh Hamilton has a "Black Sheep" on this label...I'm guessing he's the black sheep of the faimily as well? Cheers, Stephen

I experience alot of the same sentiment in the restaurant trade. Customers are taken back by the bricky colour of Barolo, Barbaresco, and Chinati made in the old school traditional style. Hopefullyt as they taste more and more wine they will not equate colour with body. Cheers, Stephen I do however really like those teeth staining purple black Shiraz's from the Barossa

I had the opportunity to sit down for lunch with Mary Hamilton, the export director and daughter, of Hugh Hamiltion Wines. I was impressed by the quality and price points of the wines and was interested in some international feed back. These wines are currently unavailable in Western Canada. 2004 Viognier 2003 Merlot 2003 Shiraz 2004 Cabernet I'll post my notes and Canadian prices if anyone is interested. Cheers, Stephen Bonner Vancouver

Glad you had a great experience. Helen and I as well as two Torontonians were there last night and also had a great experience. Some new cocktails were available including the new and way too easy to drink "Tin Tin and Nashi Pear" made from pear infused Sake, pear juice, and Caramel liqueur . The venison was a big hit along with my duck with a sour cherry glaze and very tasty hazelnut mashed potatoes. Service was bar none with FOH manager Quentin treating us royally. My companions and I tried some amazing Belgium beers and a great bottle of Torbeck Muscat from Australia. Great place! Cheers, Stephen

Most people like the smell of Sandal wood burning but may be for you it was gawd awful. I only burn the incense sticks to cover up the smell coming from the coffee shop. I do not encourage smoking on the patio and when the patio is full, I usually do not allow people to smoke. If in the middle of the afternoon somebody wants to smoke and there is no body on the patio, I shall not refrain them because it is there legal right to smoke outside. I do believe that my place is clean and thoughtfull. I wonder what would you complain about if you went to India. Vikram Vij ←

You could try some great seafood at Imperial or as Neil mentioned Morton's for your simply prepared veg and meat in a grand setting. Chef Jeff at Aurora Bistro creates great regional cuisine without over indulgence in the sauce department. Stephen

Glad you had a good trip. I'm a big fan of the Chardonnay and Merlot Rose produced at Township 7. Glenugie is produicng some decent priced Pinot Noir and barrle frementedChardonnay. Did you have lunch at Domaine de Chaberton? Great French bistro food and large portions. On your next visit drive down the road to Vista Doro farms for some great local produce, chocolate, or even a cooking class. Cheers, Stephen

After reading Jamie's list all I can say is thank god for restaurant marketers. Cate Simpson and Sue Alexander thank you in advance if you help decide on restaurant names. Cheers, Stephen

It will be a sit down dinner (multi-course) and they are a picky bunch. Thanks for the suggestions. Stephen

Thanks Paul. These guys have a big budget and I think based on their conversations would be looking for somewhere with fine dining service and great wines. Stephen

I have an international client who wants to book a downtown fine dining establishment later this year. They will need to close the restaurant and will be a group of one hundred. Any suggestions would be most appreciated. Cheers, Stephen

always been a favourite? It's only been there a few months (since April/May?)! ← I must check my sentence structure. I should have said it was a favourite on my two visits. Blame it on the 1980-1990 Bordeaux wine tasting I went to earlier in the day. Any how it's a great restaurant. Stephen

Sapphire South Asian Fusion restaurant at 216 Abbot Street is run by Sri Lankan chefs. Website www.sapphirecanada.com Cheers, Stephen

The Thai Putney Bridge Restaurant on Richmond Road has always been a favourite. Great salads for the hot weather you're experiencing now and a great Jungle curry (lots of seafood) stand out in my mind. Cheers, Stephen

good point...we usually do not do it at high end restaurants with huge numbers of staff. At those restaurants I'd most likely treat my server to a drink along with his or her tip. Stephen