southern girl

Awbrig...food $100...wine $50...a true bargain considering the size of the portions and the variety of both food and wine (no skimpy pours here!)...the service was positively wonderful...I tipped accordingly! Can you say "projectile"? re the caviar!

My first visit to the new Spago Beverly Hills was incredible. Thanks to some guidance from Lizzie on where to ask to be seated and who to have as my waiter I was way ahead of the game...she made sure they took excellent care of me too . I was seated outside on the patio in a cozy corner with a great view of the room and the entry and bar area. The patio is beautiful and the end I was seated at has a 100 year old olive tree, tropical plants and a waterwall fountain. Very relaxing. This was a special night for Spago...as Wolfgang Puck and his wife Barbara Lazaroff were treating all the chefs and their teams who were participating in the American Wine and Food Festival to dinner at Spago...can you say "pressure" for the Kitchen . Moments after I was seated my waiter, Oscar appeared...he had been given the heads up by Lizziee to take good care of me. No menu was presented...I was invited to do the tasting menu that was being given to the chefs...most of whom were seated where I was able to see their reactions to the food...(also providing a bit to the scenery...Eric Ripert, Todd English, RObert del Grande...and for you guys...Nancy Silverton and a host of others). Bonnie, one of the sommeliers stopped by with a glass of Piper-Heidsech Brut Champagne NV...and the evening was off with a bang! Course One: Trois Foie Gras-Foie on Toasted Brioche with Apple Horseradish; Foie Mousse Tartlet with Grappa Soaked Raisins; Foie Spring Roll with Chinese 10 Spice Sauce Wine: Piper-Heidsech Course Two: Gratin of Hama Hama Oyster (normally served with caviar...alllergic...so topped with chopped chives...bathed in a horseradish tinged cream Wine:More Piper Course Three: Tempura Squash Blossom stuffed with Santa Barabara Uni with pickled daikon dipping sauce. Wine: O'Connor Sauvignon Blanc (Santa Maria) 2000 Course Four: Tomato Sorbet on a roasted Roma Tomato with Tomato Water, Watercress Oil and Soicy Sprouts Wine: More O'Connor Course Five: Crayfish and Lobster Spring Roll with Pureed Pickled Onion Dipping Sauce Wine: Weissburgunder, Rudi Pichler 1997 (Austria) Course Six: Toro Tataki wrapped in Toro Sashimi, Soya and Pea Sprouts Wine: Riesling Sclossberg Grand Cru Albert Mann 2000 (Alsace) Course Seven: Roasted Skate Stuffed with Blue Crab atop Mitsumaki Mushrooms and Topped with Decorative Gold Leaf Wine:Loiner Gruner Veltliner 1999 (Austria) Course Eight: Langoustine with Smoked Bacon and Thai Basil Leaves Beer: Negro Modelo Beer Course Nine: Ravioli of Veal Ragout with Trufffle and Truffle Oil Wine:Brunello di Montalcino, Ciaci 1996 (Tuscany) My notetaking goes significantly down hill from here as Barbara adopted me (announcing to the dining room she hated to see a woman dine alone)...which was actually cool rather than embarassing...because at that point a few mutual chef friends stopped by to say hi and of course to thank her for the wonderful treatment everyone was receiving. Course Ten: Squab with Seared Foie Gras and Potato Puree Wine: Joel Gott Zinfandel 2000 (Napa) Course Eleven: Seared Kobe Beef Wine: More Joel Gott and Bonnacorsi Pinot Noir 2001 (Santa Barbara) Course Twelve:Dessert taste One: (served on a spoon to be consumed in one bite)...vanilla wafer with Berry Granita and fresh Berries Wine: Vouvray, Clos de Bourg, Huet Demi Sec 1995 (Loire) Dessert Taste Two: "The Explosion" Sherry Yard (pastry diva) delivered this one and warned us it might "explode" in our mouths...It did...A chocolate wafer topped with chocolate mousse topped with....the "explosion"...a chocolate truffle that was molten in the center! Wine: Brichetto d'Aqui NV (Bologna) Every course was outstanding...favorites: Squab, Squash Blossoms, Oyster, Kobe Beef...the Explosion...hard to leave anything out! I can't wait to go back...the best meal I've had in LA in very long time. Also warm and excellent service....you can't even think of anything you might need before it appears before you...dishes whisked away unnoticed, silverware replaced the same way...and always full glasses of wine and water>

The other ones I really enjoyed were An Evening with the California Wine Masters...also LA...on the back lot at Paramount The Napa Valley Wine Auction The Sonoma Wine Auction Magic Moments in Birmingham, Al The Sarasota Wine Auction Monterey WIne Festival All of those benefit charity(ies) in some way. For sheer sensory pleasure...The Masters of Food and Wine at the Highlands Inn Carmel, CA.

Cabrales...The American Wine and Food Festival is an event put together by Wolfgang Puck and Barbara Lazaroff for the benefit of Meals on Wheels in LA...and held on the backlot of Universal Studios (usually the last Sat. in Sept). The theme each year is Western Night (to encourage people to dress casually and relax...not because it is really "western")This was its 20th year. It is not cheap...$250 in advance...$300 at the gate (I think $100 of the amount is tax deductible)....they also have a dinner with select chef's on Sun. at Spago...$500 this year... They have a mailing list...and the invitation usually arrives in early to mid-August. To get on the mailing list just call Spago Beverly Hills). This was my 12th time to go...it just gets better every year...as do the chefs who participate. They raise millions for MOW...which helps deliver food to people who are in need or unable to get out (the elderly and shut-ins etc.) Lizziee is heavily involved in this charity and could probably give you more info on that aspect. I have attend events like this all over the USA (during the 6 years I dated a winemaker) and I have to say this is the BEST one...IMO.

I posted earlier on this board about my favorite "foodie event"...so I thought I would follow up with what the chefs served. Starting with my top 5 favorites (although everything was great!!!): Alan Wong: "Soup and Sandwich"-Chilled vienr ipened red and yellow tomato soups with a grilled cheese, Kalua pig and foie gras sandwich Eleven Madison Park (kerry Hefferman)- Abalone with Tarragon Flan and clam chowder foam. Le Bernadin (Eric Ripert)- Peekytoe Crab Salad with green tomatoes and chilled gazpacho sauce. Patina (Joachim Splichal)-Scallop-Potato Roll with Brown Butter and Balsamic Vinaigrette; Ahi Tuna Sashimi with Yuzo Granita, Tomato and Avocado Valentino (Luciano Pellegrini)- Roasted Veal stuffed with Squab with Black Truffles and a medley of vegetables: Penne Latini with Shrimp and Fresh Tomato Sauce; Grilled Pizza; Smoked Striped Bass with Arugula Salad -An American Place (Larry Forgione)-Grilled Sweet Prawns with Stone Ground WHite Corn Cake and Golden Tomato Gazpcho -Aqua at Monarch Beach (Michael Mina)-Fried kumamoto oyster, Pickled COrn Relish & Cilantro Aioli -Arun's Thai Restaurant (Arun Sampanthavivat) Thai Rice with Sweet Shrimp Curried Peanut Sauce -Aureole (Charlie Palmer)-Wood Grillled Skirt Steak with Cannelini Beans, Heirloom Tomatoes and Nicoise Flavors. -Cafe Annie (Robert Del Grande)- BBQ Duck wings with Smoked Chili Raisin Sauce, Jicama Slaw and Toasted Corn Cakes -Campanile (Nancy Silverton and Mark Peel)- Barbequed Pork Leg Sandwiches with Pickled Onions, House Made Mustard and Succatash; Ice Cream Pies -Chinois on Main (Luis Diaz)- Steamed White Fish wirh Julienne of Leeks, Scallions and Red Jalapenos in a Garlic Ponzu Sauce; Bamboo Skewered Louisiana Shrimp Tempura Dipped in Scallion Honey Mustard Sauce; Free Range CHicken Wrppaed in Wonton Skins filled with Vegetables Marinated in Oyster Hoisin Sauce. -Chinois Las Vegas (Joseph Bennett)- Crisp Tempura Shrimp with Mango Mustard Vinaigrette. -Coyote Cafe (Mark Miller)- Dungeness Crabcakes with Mole Amarillo (spicy pineapple) -Craft, Craftsteak (Tom Collichio)- Grilled Beef Sirloin with Creamy Polenta and Balsamic Onions -Gramercy Tavern- Coconut Tapioca with Passionfruit Sorbet and Basil Syrup -Granita (Jennifer Naylor)- Fondue Feast: Skewers of Lamb, Spiendino, Kobe beef, Grilled Foie Gras, Marinated Calamaretti, Grilled Porcini, Autumn Pumpkin Squash, Rustic Country Breads, Grilled Figs, Concord Grapes, Fall Apples, Frozen Bananas, Grilled Nectarines, Mini Profiteroles, Pumpkin Seed Brittle Candied Citrus- Pots of Gorganzola/ Mascarpone; Anchiode; Fonduta with Truffles; Roasted Tomato-Rosemary Fondue; Concord Grape Sapa;Milk Chocolate Mole; Maple-Butterscotch; Amaretto Creme Anglais; Vahlrona Citrus; Chocolate 5 spice -The Hitching Post (Frank Ostini)- Oak-grilled Gulf Shrimp, Smoked Pork loin and French Fries with Spicy Catsup -K-Paul's Louisiana Kitchen (Paul Prudhomme)-Pacific Rim Belle Salad and Chipotle chile Cream Pasta -Lark Creek Inn (BRadley Ogden)-Grilled Mini Lobster Roll; Tequila Gold Orange SLush -Locke-Ober, Excelsior (Lydia Shire)-"New England Lunch Box"-Bttermilk Sorbet with Limoncello; Toasted Buttered Lobster Roll with Ioswich Fried Clams; Fingerlickin' Good BBQ Shortrib with Apple Pumpkin Coleslaw, Hop Maple Frosted Raised Doughnut -Matsuhisa (Nobu Matsuhisa)-Spicy Tuna Hand Roll; Veggie hand Roll; Cold Soba Noodles -Olives (Todd English)-Corn Tartlet Filled with Maine Lobster Salad, Corn Spuma and American Caviar -Payard Patisserie & Bistro (Francois Payard)- A Port Wine Poached Fig on Sel de Guerande Postrio San Francisco (Steven and Mitchell Rosenthal)-Roasted Salmon with Coffee Mushroom Jus and Micro greens -Postrio Las Vegas (John Lagrone)- Braised Beef Short Ribs with Mediterranean COucous and Toasted Almonds -The Rattlesnake Club (Jimmy Schmidt)-Seared Spicy Gulf Shrimp and Sea Scallops with Gingered Red Kuri Squash Cake; White Chocolate Ravioli; Chocolate Procrisp Crunch; Smart Cookies -Spago Beverly Hills (Lee Hefter)-Rotiserrerie Suckling Pig with Bao and Asain Noodle Salad Chicago (Francois Kwaka Dongo)-Sauteed Loup de Mer with Couscous and Lobster Black Bean Nage Las Vegas- (David Robins)-Tomato Scallop and Young Garlic Risotto Palo Alto- (Aram Mardigian)- White Corn Vichyssoise with Little Neck Clams and Organic Watercress -Spago Beverly Hills- (Sherry Yard) dessert- Black and White Delights -Stephan Pyles- Seared Salmon on Roast banana-Black Bean Mash with Coconut-Serrano Broth -Tabla (Floyd Caroz)-Grilled Short Ribs of Beef with Roasted New Jersey Corn Salad -Terra (Hiro Sone and Lissa Doumani)-Slow Roasted Stuffed Lamb; Hummus;Pickled Turnip; Fatoush; Long Cooked Romano Beans; Grilled Tuna with Tahini Sauce; Kibbe Neyhe -Trattoria del Lupo (Mark Ferguson)-Braised pork Shank with Seven Beans and Regianno -Tung Lok Restaurant (Sam Leong)- Prawn Coated with Wasabi Mayo and Mango Salsa; Chilled Home Made Spinach Tofu enriched with Superior Light Soy Sauce -Twist (Thorsten Leighty)-Taco-shimi: Ahi Poke with shiitake Mushroom Relish; Grilled Scallop Ice SHooter with Yuzu Vinaigrette; Green Mago Panna Cotta with Five Spice Fruit Compote -Union Pacific (Rocco DiSpirito)-Duck a la Pizzaiola -Brasserie Vert- (Matt Bencivenga)- Mini Gorganzola Burgers; Caprese Salad with Heirloom Tomatoes and Bufala Mozzarella;Concord Grape Granita and Vanilla Ice Cream -Vincent on Camelback (Vincent Guerithault)-Bruschetta; Creme Brulee Washington Park (Jonathan Waxman)-Grilled Ahi Tuna with Avocado and Tomato Salad; Pear Tartlet

I too have had some wonderful meals at Emeril's...the CDC there, Chris Wilson and I have a "challenge" every time I go... I sit at the food bar and he cooksan off the cuff tasting dinner until I say "no Mas!". I have to admit I have never ordered off the regular menu (with the exception of the banana cream pie.... ) so I may not be a good barometer of the restaurant.

La Fogata...killer margaritas...great food....chips and salsa yummmm...

I lived in Jacksonville for many years, until about 3 years ago and still go back to visit. You should definitely try Matthew's. The chef/owner Matthew Medure came from the Ritz Carlton Amelia Island...where he got rave reviews and Mobil awards. His other restaurant is in Ponte Vedra Beach (where I lived...a resort town, home of the PGA TOUR and adjacent to Jacksonville)...called Medure's....one of the best restaurants I have dined in this year...and I dine a lot. You should check out Cafe Cortesse and Casa Monica in St. Augustine (the nation's oldest city and home to the Fountain of Youth). There are also some good restaurants in Fernandina Beach (also adjacent to Jax)..Beech Street Grill and the Grill at the Ritz Carlton. Also a good spot for lunch if you are downtown is BiBi's... Chez Guy is also tasty as is Bistro Aix. I would suggest you skip the Landing unless you want to have a chain type meal and possibly be mugged...the only reason to go there is to look at the river and have a cold beer. Hope that helps...and I really really would try to go to Medure's in PVB!! Edit to add...don't you just love those pertinent facts about the area

When dishes are cleared from the table before everyone is finished with the course. Overcooked meat or fish or pasta or whatever!

Just finished a bowl of brown rice with natto and some chopped scallions . Very good.

Thank you BH for reinforcing the BBB idea. With some much aprreciated help from FG I have posted my complaint with the Washington BBB.

FG- I got around to the links and called WA AGO's office. Unfortunately the state of Washington does not regulate company policies. Thus no special rule regarding restaurant deposits. Although it does have some regulations in regard to the cancelling of a contract...I was told it doesn't apply to this situation. I will be receiving a complaint form in the mail (they have one on the internet, but, since I want to include the ambiguous policy description from the website, I have to provide a printed copy thereof). The clerk told me to expect to wait about two months before there is some kind of resolution. She also mentioned I might want to file a complaint with the BBB. And that small claims court is an option. That is where things stand now. Any suggestions?

Thanks FG for the info...and I will take any pointers or advice...I love a challenge...I have not had a chance to look into the links you provided...but will do so later this morning...and I am sure I will have questions ...any and all volunteers to the cause are greatly appreciated!

Mamster...tighe mentioned he was forwarding existence of the thread to Ron and Carrie (the owners) in his Sept. 5 post. Edit:spelling

Yep...I was informed the "policy" had been explained to me...I disagreed...was put on hold and when the very polite young lady returned she reinterrated that I was informed of the policy and therefore was responsible...there was no room for reason...I am sure they have faced this before...Then on to Amex...who took my complaint...temporarily suspended the charge and promised to follow up. If they are running true to form I will get a final decision by the end of the next billing statement...thus, I hope to get my letter of in the am (if I can stop checking in on eGullet and football !).

Mamster....That makes (at least) two of us...in order to "help" Amex in their decision..I have decided to write them a letter mentioning some of his salient points in FG's incredible post (guess I owe you a meal when I am in the city FG!)...I intend to cc it to the Herbfarm, USA Today and the new Seattle restaurant critic (any other suggestions as to who should receive a copy would be appreciated). I really do wish the folks at the Herbfarm had responded to the notice of the thread that tighe sent them. He and I agree, the food Jerry Traunfeld puts out is unique and flavorful...and I would most likely have returned to the restaurant were I in Seattle again...had all this not come to pass. Obviously I don't know if they even bothered to read the thread. But, if they did, I would think they would want to make their position known. tighe...another good post...thanks for the input from a local.

FG- The food that Jerry Traunfeld produced at the Herbfarm was very good (too bad I won't be going back with what has transpired since my dinner, because I certainly would have considered it). I have enjoyed incredible dinners at ADNY, Jean George, Lespinasse, FL, Everest, Mansion on Turtle Creek and Gary Danko...it is definitely not in that league. IMO, I also don't think it could hold its own course for course in food, service or wine (though they do have a great cellar) with Ouest, Gramercy, Veritas or Picholine. It couldn't match Le Cirque, Aureole or Aqua in Las Vegas (and I know how you feel about those!). That being said...I would never allow myself to be held to a policy that required me to be responsible for a meal, tax and tip if my guest could not join me at any of worlds' finest restaurants (no matter who the chef was or what the reputation of the restaurant)...much less one that isn't in that category, IMO. When I booked last year at ADNY for the white truffle dinner (which was far superior in every way...including cost) there was no such tariff imposed. Am I just sheltered? I know of no other place with the temerity to try such a ridiculous policy...you may be correct about the big-fish-in-a-small-pond smugness...I don't know...but it is a thought (no offense intended to Seattlites...the place is in Woodinville and I would bet there are some restaurants in the city that could surpass the Herbfarm). I cannot imagine that people understand the policy. I cannot believe that any restaurant could continously maintain a high booking level if people were aware...it is just to risky to put one's self on the line for $205.50 (minimum-there are higher price levels depending on what they are serving) for any empty seat the restaurant might not be able to resell inside of 30 days, things come up. How about other PNW folks who have been to the Herbfarm...did you have a clue it wouldn't be that $50 pp deposit they charge your cc when you reserve, but the full cost of the meal? I wonder if the USA Today writer who is doing the article knows the policy? Or the new restaurant critic in Seattle? Tighe forwarded this thread to the owners...I hope they read it...they do have a good restaurant in its context...they have a very good chef...but, they definitely have issues...in my (and it looks like others') opinions.

I just found some beautiful heirloom tomatoes this morning at the market...a real feat here in Las Vegas...I was thinking of just quartering and tossing them with some evoo and fleur de sel and fresh herbs...any other suggestions would be appreciated .

Nick, what a wonderful review. You make me want to hop on a plane and head straight to Fleur de Lys....

Hate to add to the list...but, the one here in LV is pretty bad too...

"The Sequel: Dinner Two at Ouest" This time I was lucky enough to be seated at the Chef's table directly across from the exhibition kitchen. Chef Hawksworth came over and gave me a small dish of lovely minature heirloom tomatoes (incredibly sweet flavor...almost like candy!) sprinkled with evoo and sea salt to snack on. We discussed what I was in the humor for (I mentioned lots of seafood and squab) and the experience began. I ordered a bottle of 1999 Jean Marc Brocard "Les Clos" Chablis to enjoy with the seafood to follow. Amuse Bouche: Green Asparagus Veloute with Truffle Oil A demi tasse of the bright green, smooth soup arrived...the scent of truffle oil making a nice accompaniment to the asparagus flavor. First Course: Dungeness Crab Salad with Granny Smith Apples & Fresh Pea Shoots A two-tiered tian of Dungeness crab mixed with housemade mayonnaise, diced Yukon gold potatoes, diced granny smith apples, chervil and chives arrived surrounded by a peashoot puree. The tier was seperated and topped by thin rounds of dried apple slices. A "salad" of peashoots, chervil and long pieces of chive rested atop the crab stack. The crab, potato apple mix was very lightly dressed so the delicate flavor of the crab was readily apparent. The perfeclty cooked potatoes and the crisp, tart apples added both good textures and flavors. Second Course-Roast Wild Spring Salmon (Chef Caught) with Tarragon and Noilly-Prat Veloute The salmon I mentioned in the earlier review appeared perfectly roasted and placed on the light lemon colored veloute dotted with fres tarragon leaves. The medium rare salmon steak was so fresh and tender with a lovely mild salmon flavor. It is so different from what we are normally presented in a restaurant...fish that is usually at least 1 week dead...this was less than 48 hours old. I was reminded how wonderful fresh salmon is ...and the veloute provided just the subtle touch such a beautiful piece of fish deserves. Third Course: Pan Seared Quebec Foie Gras with Carmelized Belgian Endive, Apricots and Pinneau D'Charentes Wine: 1998 Chateau Liot Sauterne Crisp on the outside quivering on the inside...perfectly cooked foie upon the carmelized endive...fresh sauteed apricots dotted the plate. Heaven...a bite of foie accompanied by a sliver of apricot...followed by a sip of sauternes . Fourth Course: Roasted Red Snapper with a Salad of Baby Fennel, Oven Dried Cherry Tomatoes & Black Olives Normally I am not a fan of red snapper...but this dish had enough flavors to accompany the fish that I may have to rethink snapper. The fish arrived on a melange of fennel, dried tomatoes and olives topped with a beer batter black olive basil fritter surrounded by tomato concasse and a touch of basil oil. Again, the fish arrived perfectly cooked...there was also a little hint of vinegar in the vegetable mix which added a nice kick. Fifth Course: Squab with Ravioli of Shallot and Foie Gras Wine: 2000 Penfolds Shiraz Mouvedre "Bin 2" Crispy skinned and medium rare squab came atop diced tomatoes and sauteed spinach with yukon potato puree, sauteed baby asparagus and chanterelles and a freshly made ravioli. By this point I was ready to move to Vancouver!! The squab was ever so tender and the pasta ever so fresh...I watched Chef H making the sheets during service. I had been watching with interest when the squab dishes were prepared. Most places I have been to buy the partially boned squab...not Ouest...the whole bird is used. It was enjoyable to watch the chef's remove the mest from the bird...with almost no waste...I hate to think what a mess I would have made! Sixth Course: Quebec Chaput Bouleau with Walnut and Okanagan Raisin Bread Wine: Blandy's Madeira I requested this lovely goat cheese I had the first night...still lovely and perfectly aged with the bread and the fresh local fig compote. Seventh Course: Lemon Tart with Lemon Sorbet Wine:2000 Marchesi di Gresy Moscato d'Asti "La Serra" A large slice of tart (tall version...not the normal thin depth...more like a slice of cheesecake in size and height) topped with a spritely tart lemon sorbet. The tart had a delicate creamy texture and a good lemon bite. Another amazing dinner. Chef Hawksworth and his crew are all very personable, professional and more than eager to please. I especially enjoyed getting to speak with him about individual dishes. He also brought me a copy of Raymond Blancs cookbook to peruse...which I will hunt down and buy. If you go to Vancouver I heartily recommend Ouest. Thank you again to everyone at Ouest....I am definitely looking forward to returning and exploring more!!!

Steve...believe me...if I had known this was the policy...I never would have taken a reservation...their explaining of the "policy" led me to believe I would be out $50 for the empty seat...which although ridiculous I could have lived with...but I never would have put myself on the line for the extra $205.05 (that includes meal wine tax tip) I am looking at now.

The saga continues in regard to the Herbfarm policy...I mentioned it on the NW board but wanted to bring it up here (moderators...please delete the one under the Herbfarm if you so desire)...I just received my Amex bill...I was charged for two full dinners...when I called the Herbfarm I was told I "misunderstood" their "policy"...within 30 days...you are responsible for the full cost of the total number of seats you book...even if you amend the reservation number during that period...you are stuck unless they can resell your seat... ...no one in their right mind would agree to this policy...so I must have "misunderstood" (no @#^*)....Amex is on the case...we shall see what happens...but, I can say for sure I will never set foot in that place again. No meal is worth that kind of extortion.

Just to add to the "storm"...I just received my Amex bill...and was charged for two full dinners...I "misunderstood" the "policy" of the Herbfarm...inside 30 days if they do not resell your seat...even if you amend the reservation count in advance during that period...you are responsible for the FULL COST for the original number of seats you book... So far Amex is looking in to the matter...But, needless to say I will never set foot in the Herbfarm again...What I thought was the original policy was ridiculous enough...but, this is outrageous.

Okay...if you are in Vancouver and don't give Ouest a try...I have to say your are missing out on a lovely experience...My first dinner led to my changing my plans and going back for a double-dip . First my Thursday dinner...I was greeted warmly (and immediately) at the door by Jude who turned out to be my waitress. She chatted with me briefly until Lindsay (the hostess) guided me to my table. I hadorresponded with Chef Hawksworth by email, so I was a known eGulleteer. Lindsay told me Chef H. would be glad to make a special menu for me, or I could order off the a la carte menu, the tasting menus (one 5 and one 7 course) or make up my own tasting menu. Although I was tempted to make up my own tasting menu, I chose to put myself in his hands completely and to let the wines be chosen to match the courses. I am always curious to see what a chef will opt for. While I settled in I enjoyed a glass of Louis Roederer "Brut Premier". Lindsay returned to check on me and offer any assistance I might need during my visit to Vancouver. Our conversation turned to the restaurant scene in town...and she was kind enough to return later with a list of suggestions, the phone numbers and an offer to help with reservations if I would like. (Thanks Lindsay ). Anne, the manager, introduced herself, checked to make sure I was comfortable and not in need of anything. She also went out of her way yo print up a copy of my "special" menu even though they were busy. I won't go into detail about the decor as it has been covered in earlier posts. On to the meal... My Amuse Bouche was a piping hot shellfish bisque with a dotting of evoo served in a demitasse cup. A deep orange coral color with good briny shellfish flavor. First Course- Gazpacho with a Tian of Avocado and Prawns Wine- 2001 Arcadia Cortese Piemonte The tian of avocado topped with the BC side stripe prawns (ightly dressed with housemade mayonnaise and freshly chopped chives) and chervil sprig arrived in the center of a large white bowl. The bright red gazpacho was poured around it at the table. A new twist on gazpacho- instead of the chunky, thicker version one usually sees- this was a thinner (not in a negative way) very flavorful example. It was made with Crushed tomatoes, cucmbers, celery, shallot, garlic and assorted herbs-which were then drained to make the soup. A good first course after a long summer day. Second Course- Quebec Foie Gras and Chicken Liver Parfait on Apple Jelly with Toasted Brioche Wine- 1998 Chateau Liot Sauterne A rectangular slice of parfait encased in a thin layer of jersey butter (perfectly equidistant on all sides!), a turn of pepper and a dash of sea salt atop the mildly apple flavored gelee. The parfait had a lovwly texture...a bit more solid than a mousse, but light and smooth. the gelee (and the sauterne) were perfect foils to the richness of the parfait. Third Course_ Seared Queen Charlotte Halibut with Chanterelles and Peas Wine- 2000 Gehringer Brothers Pinot Gris The halibut was centered among petit, perfectly sauteed chanterelles and peeled, halved peas in a pea foam. There was also a mix of sprigs of baby watercress and pea shoots. Fourth Course- West COast Shellfish Nage with Cucumber Tagliatelle scented with Lemongrass and Ginger Wine- 1999 Chateau Val Joanis "Les Merises" Cote-du-Luberon A miture of perfectly cooked clams, mussels, BC spot prawns and Atlantic Lobster with the strips of cucumber, diced tomatoes, scallions, wakame and hjiki(sp?) seaweeds. The broth had a nice light briny flavor with a touch of lemongrass flavor and a hint of ginger. This was my favorite dish of the evening. Fifth Course- Roast Rack of Lamb with Fresh Herb Gnocchi and Baby Violet Artichokes with Sweet Garlic Puree Wine- 2000 Penfolds Shiraz Mouvedre "Bin 2" The rack arrived exactly medium rare over a melange of roasted tomatoes, sliced black olives, slivers of garlic and garlic puree. Accompanied by marinated baby artichokes, baby asparagus and the gnocchi. A very tasty crust of herbs, bread crumbs and gruyere enveloped the lamb. The light as air herb gnocchi rounded out the dish. This one was my second favorite dish...and believe me, it was a tough call between this and the previous course!) At this point Chef Hawksworth came out, intorduced himself and told me he had something in the kitchen he wanted me to see. There on the counter was a huge Spring (King to those of us in the States) salmon weighing in at 38 lbs. and another 9 lb. one he had caught earlier in the day near Alaska. I had dreams of sashimi, sushi and roasted salmon dancing before my eyes . Sixth Course- Selection of Fine Cheeses Walnut and Okanagan Raisin Bread Wine- Taylor Fladgate 10 year old Tawny Port A trio of cheeses- Form D'Ambert from the Loire- a lovely blue cheese; Boleau Chateau Gaury Quebec Goat Cheese with Gold Ash (perfectly aged); and a 2 year old cheddar from Quebec. Accompanied by the nice moist bread, red grapes and a locally grown fig compote. Seventh Course- Yellow Peach And Amaretto Tart with Praline Ice Cream Wine- 1995 Hugel Riesling Vendage Tardive Peahces with a touch of amaretto covered a lovely crisp puff pastry "floor" for this tarte tatin style dessert. Atop was a large scoop of rich vanilla ice cream with copious praline crunchies garnished with a huge, perfect mint leaf. The plate was attractively drizzled with a lightly carmelized sugar design. I think it is easy to see why, after such a lovely meal (and having seen so many other intriguing items on the menu ) and receiving such warm and generous attention--that I decided to alter my plans and return to Ouest for a second dinner at the Chef's Table....Sequel to follow!!!!