cabrales

Two different liquor stores in Vancouver have advised that 2000 was an excellent year for Canadian ice wines. Inniskillin, even though is not located in British Columbia, was highly recommended by local vendors. Mission Hill appeared to be another good producer. Inniskillin offers ice wine made from each of riesling (more conventional), vidal (purchased by me for later consumption), and, surprisingly, Cabernet franc. The price of a bottle of Inniskilin vidal 2000 was approx C$52 (approx. US$ 35). Inniskilin riesling was several dollars more expensive.

I confirmed that Sun Sui Wah, like many other Chinese restaurants in Vancouver, allows BYO wine and charges no corkage fee. Imagine a Bienvenue Batard Montrachet with certain non-spicy renditions of Alaska King Crab (which the restaurant can provide in two different preparations). That might have to wait until my next visit, assuming seasonal availability of the item. After having sampled the dim sum at SSW again, I continue to prefer Kirin for dim sum (the one on Cambie Street, in City Square or City Place? mall).

I recently saw the following types of British Columbia oysters offered on the menu of Joe Fortes in Vancouver (descriptions of flavors also from the menu): Fanny Bay -- From Fanny Bay; salty, sweet, plump Summer Ice -- From Jervis Inlet; salty, cucumber Belon -- From Thynne Island, presumably brought over from France?; crisp, metallic finish Kusshi -- Cortes Island; sweet, plump Chef Creek -- Deep Bay; salty, sweet, cucumber Gorge Harbor -- Cortes Island; fruity finish Denman Island -- Denman Island Cortes Island -- Cortes Island Imperial Eagle -- Barkley Sound Royal Miyagi -- Cortes Island Oysters listed from other Canadian provinces were (1) Malpeque, Prince Edward Island; lettuce-like flavors, and (2) Caraquet, New Brunswick; salty, crispy. Note the oysters listed on Joe Forte's menu are not necessarily available on a given day; however, the daily selections available were considerable. At Joe Fortes, a small oyster sampler of 6 oysters was priced at C$16 (less than US$12). Ordinarily, two oysters each from three varieties are offered, and US oysters could be included. When I requested that six different British Columbia oysters be included, the restaurant was happy to accommodate. The large oyster sampler of 12 oysters was C$31. I sampled the following oysters: (1) Local beach; (2) Chef's Creek; (3) Kusshi; (4) Belon; (5) Pearl Bay; and (6) Skookum. The oysters were fresh, and appropriate-tasting. The accompanying sauce was a cocktail-derived sauce, with shards of horseradish (instead of diced or ground) and medium coarse grains of black pepper. Note Joe Fortes is located close to Robson Street, a common destination for visitors to Vancouver.

Below is the Seven-Course Tasting Menu recently sampled at Ouest (C$88.00 or approx. US$ 60.00; write-up to come): Amuse bouche Quebec foie gras and chicken liver parfait on apple jelly Alaskan Weathervane scallop tempura with mango, sea urchin vinaigrette Fresh riccioli pasta with pea shoots, asparagus and morels Pacific lingcod with crushed fennel, thyme roasted fingerling potatoes Roast lamb crusted with aromatic couscous [Osso bucco with marrow from attached bone, puree of potatoes and spinach, feve beans-- This off-menu dish was added following my mention, at Steven Shaw's suggestion, of his name.] Selection of fine cheese with walnut and Okanagan raisin bread [Fourme d'Ambert, Cantal, a Quebec cheese] Omelette Rothschild Petits Fours My dining companion and I shared a glass of wine by the glass, paired by the restaurant, for each course. -- Five-Course Tasting Menu (C$65.00) Amuse bouche Mosaic of Mediterranean vegetables and chaput goat cheese Local side stripe prawn salad, avocado and grapefruit Butternet squash and parmesan ravioli, basil pesto and sage butter Queen Charlotte halibut, asparagus and marscapone agnolotti Piineapple tart tatin with black pepper, banana sorbet Petit Fours -- A la Carte Appetizers (C$9.50-17.00) Chilled tomato consumme with a Dungness crab tian Fresh "Chef's Creek" oysters with mignonette Salad of local rabbit with grainy mustard, sweet and sour vegetables Local side stripe prawn salad, avocado and grapefruit Alaskan Weathervane scallop tempura with mango, sea urchin vinaigrette Salad "Ouest" Mosaic of Mediterranean vegetables and chaput goat cheese, tomato vinaigrette and arugula pesto Quebec foie gras and chicken liver parfait on apple jelly with toasted brioche Ahi tuna and cucumber tartar, wasabi and lime vinaigrette House made guinea fowl sausage, cauliflower puree and cherry tomato confit Fresh riccioli pasta with pea shoots, asparagus and morels -- A la Carte Main Courses (C$19.50-28.50) Pacific lingcod with crushed fennel, thyme roasted fingerling potatoes Fricassee of fresh island scallops, crispy squid and local prawns, shellfish and saffron broth Queen Charlotte halibut, asparagus and marscapone agnolotti Roast Island red snapper with button onions, white bean puree and lemon thyme Coriander crusted swordfish with braised baby fennel and citrus olive oil Wild salmon fillet with cucumber and caraway broth Szechuan glazed duck breast with baby bok choy, fig and orange sauce Roast organic chicken breast with baby violet artichokes, mousserons and thyme jus Mushrooms crusted Alberta beef tenderloin, young vegetables (C$35.00) Marinated rack of pork with vermeclli, spiced fruit chutney Butternet squash and parmesan ravioli, basil pesto and sage butter

Pho Hoang has deteriorated somewhat relative to earlier visits, although I still consider it one of the better Vietnamese restaurants in Vancouver for "pho". I had the noodle soup with beef balls and rare beef. The spicy version of the soup base for this dish was ordered. Sadly, instead of the nicely complex rendition of the spicy soup I remember, the soup sampled had undue sugar-based connotations. I liked the mixture of coriander, onion, parsley, etc. that was served with the soup, and the elastic texture of the beef balls.

Margaret -- Would you like me to continue follow-up with Amex? Apologies for the delay on my part to date.

jordyn -- On Paris three-stars open for Saturday lunch, note my prior indication that L'Ambroisie was the only choice predated the 2002 announcements. Please check that Ledoyen and Guy Savoy are not open for lunch on Saturday, if you are interested in those restaurants.

I agree with lizziee's suggestion that Troisgros be included. I would like to explore the question of whether doing both Veyrat and Bras is impossible in one week. Recently, I followed the following itinerary. I had dinner in Paris, then the next day took an early TGV to Montpellier. Assuming appetite and other factors were not constraints, a natural stop would be to have lunch at three-starred Jardin des Sens in Montpellier. With an earlier TGV, one can arrive in Montpellier in more than sufficient time to have lunch at Jardin, which is not a restaurant I subjectively like. (During my recent visit, I did not have lunch at Jardin because (1) I had visited twice previously, and (2) I was feeling full.) Note the cost of taking a TGV versus driving depends on, among other things, the number of people involved in the trip. From Montpellier's train station, I rented a car and drove for about 3.5 hours to Laguiole. Michelin provides an estimated time of less than 3 hours. I then had several meals at Bras, sleeping there. The rates are reasonable (beginning in the high 100 euros and with larger rooms with better views being in the high 200 euro range). However, there is also ample lodging in Laguiole itself -- Relais de Laguiole starts at below Euro 60, I believe. The places to stay can be found in Michelin. Consider stopping by the Forges de Lagiole shop which is on the way along the road from Lagiole to M Bras. It is the best-known producer of Laguiole knives, including a beautiful P Starck-designed cutting knife (unfortunately, without corkscrew) and P Starck cheese knife. Lagiole also has a well-known charcuterie shop called Conquet or Conquest, which was named by G-M for two prior years the best in the country. I was not particularly impressed by this establishment. Early on the morning of the day of departure, I drove back to Montpellier. From Montpellier, you could return the car and then take a TGV to Lyons (I believe this can be done either directly; at most with a switch in nearby Nimes -- I can check if you are pursuing this itinerary). This will take less than 2 hours, if memory serves me correctly. You can be in Lyons with ample time to be at any of the three-stars in surrounding areas. Please consider dinner at Troisgros and its bistro Le Centrale. They are in Roanne, a direct short train-ride from Lyons (or a short drive, if you are renting a car before Troisgros instead of afterwards). From Lyons, you can then drive the next day to Veyrat's restaurant/hotel very readily. The above itinerary will take you 4 days in total outside of Paris (even assuming 1.5 days and several meals at Bras; if only 1 dinner is taken at Bras, this itinerary could be shortened to 3 days; not necessarily taking into account time required to exit Veyrat's, although time to arrive at Veyrat's and dine there is included), although it is relatively draining and assumes the availability of reservations at relevant times. If you are exiting Veyrat's via Geneva (which will cause an open-jaw if your initial flight was to Paris), note that within 1 hours' drive of Geneva (and easily accessible by train followed by a cursory taxi ride) is Rochat's three-starred restaurant at Crissier. This was formerly operated by Girardet. Note that I did not find Rochat's cuisine inspired. If it were up to me, Troisgros (excellent) and Bras (which was not compelling to me) would be the places to cover. To the extent you decide to visit Guerard's Pres d'Eugenies, note that Michel Trama's at Puymirol (or Pymirol, sic) is along the way from Laguiole to Eugenie-Les-Bains. On the points made regarding elitism in certain posts, my take is that different members post about restaurants that they visit or restaurants that interest them. It would be wonderful if members who have experience with diverse restaurants could provide input on them.

On La Casa Gelato, a limited number of flavors can be sampled at the Rocky Mountain Chocolate Factory store on Robson Street, near the intersection of that street with Burrard Street. Note I have not followed up on whether other Rocky Mountain Chocolate Factory locations carry LCG. The disadvantage of having LCG at Rocky Mountain is that there were less than 20 flavors, and the flavors included were generally more traditional ones. (For example, the durian flavor which had appeared interesting from the LCG website was not present.) In addition, the gelato appeared to have been served at a temperature slightly above what was appropriate. I am not aware of whether, at an actual LCG-owned stores these problems would be presented. The advantage of sampling LCG at the Rocky Mountain shop at Robson & Burrard is the central location. (Robson is a street frequented by many visitors to Vancouver.) I sampled the maple gelato, which included a limited amount of crushed nuts. I considered the texture of this item not sufficiently "rich", even taking into account the fact that it was gelato. Note Rocky Mountain also offered a selection of candied apples and fudge (including maple-flavored), which were not sampled.

I have no problems amusing myself at restaurants -- review of the menu and wine list in detail (including after I have ordered), observation of the decor and operations of the dining room team, and anticipating and, following tasting, contemplation of the dishes that arrive. I am attempting to become more knowledgeable about wine, and have been focusing more attention on that aspect of a meal. I do not read materials during a meal, and only observe the clientele quickly for general overall impression. I would take notes if the restaurant is interesting enough for a write-up on the board.

Apologies for what is probably a question highlighting my lack of cooking capabilities (from a member who is also considering roasting a chicken for the first time later this year). It is the case that no vegetables or seasonings (incl. spices) should be placed *next to* the chicken in the roasting pan itself? Also, as fat and juices dribble out of the chicken being roasted, could spices/vegetables/other items placed next to the chicken enhance the fat/juices, which could then add flavor to the part of the chicken touching the roasting pan? I wonder if stuffing is necessarily the appropriate way to include accompanying vegetables -- to preserve their moisture. Finally, do members have input on what interesting oil/fat could be used to grease the roasting pan prior to placing the chicken inside?

Bux & Steve Klc -- I wonder what praline "a l'ancienne" might be.

J/thelastsupper -- Thanks for the details on Ouest! I'll provide a detailed report after visiting.

Jeffrey Steingarten's article in the May edition of Vogue (US) features Pierre Herme, along with a wine tasting at the French Consulate in NY. "The prodigy of pastry. The man whom French critics have called the most gifted pastry chef of his generation has finally opened his own shop at 72 rue Bonaparte in Paris [no mention of Korova or the other existing boutique]. . . . Pierre's sleek little wood-trimmed jewel case of a shop [bux has previously described the shop similarly, without any connotations intended] . . . . There are eight colors and flavors of weightless, crisp, tender, fragile macaroons . . . .. If I lived near 72 rue Bonaparte, . . . to learn the kind of lesson in taste and aroma that only one of Pierre's unprecedented tarts can teach . . . ." I have now obtained the names and contents of Herme chocolates (82 euros/kilo): -- Intense (ganache nature amere, enrobee de chocolat noir) (bitter ganache, encased in dark chocolate) -- Chloe (ganache chocolat framboise, enrobeee de chocolate noir) (chocolate-rasberry ganache, encased in dark chocolate) -- Sensations (praline feuillete, enrobe de chocolate noir) (praline, encased in dark chocolate) -- Caraquillo (ganache au cafe a l'anis, enrobee de chocolate noir) (ganache of coffee with ?, possibly not anise, encased in dark chocolate) -- Makassar (ganache mousseuse au caramel au beurre sale, enrobee de chocolate noir) (softer ganache with caramel and salted butter, encased in dark chocolate) -- Balthazar (ganache chocolate au lait a la cannelle caramelisee, enrobee de chocolat au lait) (milk chocolate ganache with caramelised cinammon, encased in milk chocolate) -- Mathilda (praline amandes au zeste de citron et craquelin, enrobe de chocolate au lait aux amandes grillees) (praline with almond effects? with lemon peel and a crunchy? item, encased in milk chocolate with grilled almonds) -- Mogador (ganache au fruit de la passion, enrobee de chocolat au lait) (passionfruit ganache, encased in milk chocolate) -- Almera (pate d'amandes a l'orange confite et Grand-Marnier, enrobee de chocolat noir) (almond pate with orange confit and Grand-Marnier, encased in dark chocolate) -- Katarina (praline a l'ancienne aux macarons, enrobe de chocolate noir) (praline ? with macaroons?, encased in dark chocolate) -- Fortaleza (ganache au chocolat et raisins flambe au rhum) (chocolate ganache with grapes/raisins flambeed in rhum) -- Louisa (pate de fruit banane, praline a l'ancienne, enrobe de chocolate au lait) (banana pate, praline ?, encased in milk chocolate) -- Choc Chocolat (ganache au chocolate amer et nougatine aux eclats de feves de cacao, enrobee de chocolate noir) (bitter chocolate ganache and nougatine with highlights of cocoa beans, encased in dark chocolate)

ajay -- While it is the case that I may choose not to post about some meal experiences, I hope the ones I end up writing about are helpful and interesting to other members. Coming up -- Angle de Faubourg, Auberge de L'Ill.

I agree with Liz that Taillevent is not among the stronger three-stars in Paris cuisine-wise. Here's a menu from 2001 roughly translated so that a sense of the dishes available can be had: Legumes du moment etuves a la minute (Seasonal vegetables) Galette de Courgettes aux jeunes Primeurs (Galette of zucchini) Foie gras de Canard de Chalosse pane au poivre (Duck foie gras from Chalosse duck with pepper) Cappuccino de crustaces a l'infusion de cepes (Shellfish cappuccino with an infusion of porcini) Ravioles de Champignons de Paris aux Truffes (Mushroom raviolis with truffles) Pissaladiere de Rougets de Roche (Rock red mullet) Boudin de Homard Breton, Fumet cremeux de crustaces (A signature appetizer of Brittany lobster sausage -- it is white in color, and tastes somewhat like pike) -- This was 240 FF during 2001. I have sampled this dish twice; it still does not impress me, although it is not bad tasting. Quenelles de volaille aux girolles (Poultry with chanterelles) Tomates grappa farcies de piperade (Stuffed tomatoes) Fish Main courses Rouget en filets poele a la Phoceenne (Pan-fried filet of red mullet) Sandre meuniere a l'embeurre de chou (Sander? meuniere style, like sole meuniere, with cabbage effects) Dos de bar dore sur la peau (Back of bass) Sole en filets cuite sur l'arete (Filet of sole) Homard breton rissole en troncons (Brittany lobster) Meat Main Dishes Filet de boeuf grille au jus de truffes (Grilled filet of beef with truffle sauce) Escalopes de foie de canard poelee au Banyuls (Pan-fried duck liver with Banyuls wine) Carre d'Agneau dore aux olives noires (Rack of lamb with black olives) Cote de veau de Correze en cocotte a l'echalote grise (Veal from Correze cooked in a cocotte with grey shallots) Poulette Gauloise Blanche truffee rotie a la broche (Roasted white chicken with truffles) Canard de Challans roti aux epices (Roasted duck from Challans with spices) Pigeonneau du Vendee roti a la Broche (Pigeonneau from Vendee roasted) A six-course tasting menu (unspecified) was 850 FF/person. Taillevent is one of the less expensive three-stars in Paris, not only with respect to the cuisine (although lunch can be had less expensively elsewhere, as in Grand Vefour for 71 euros, although I was not impressed with an a la carte meal there recently), but, as Steve P mentioned, with respect to the wine. Since the wine list (or at least key parts of it) is included in the middle of the large menu, if the parties planning the Paris trip are interested in specific bottles, I can provide a price quote from 2001.

I liked the warm, bright and friendly atmosphere of Basildog's restaurant. Basildog was both working the front of the house and contributing to the preparation of his cuisine. :) After introductions and a tour of the restaurant (more detailed tours later followed), marinated olives arrived. They were appropriately intensely flavored, and appeared to have been marinated in-house. (1) Scallops with capers and bacon -- Basildog's scallops were wonderfully prepared and had good texture. They appeared to have been pan-seared (?) and to have been gently dusted during the cooking process with a finely diced herb mixture that was gentle enough not to detract from the intrinsic taste of the scallops. I liked the plumpness and taste of the scallops. The orangish lobes of coraile, while large, were inherently softer in texture than I would have liked, but that did not affect my enjoyment of the dish. The scallops were nicely presented on a bed of greens from the hills of Padstow, linked with some olive oil and balsamic vinegar. There was an appealing smokiness to the small darkbacon strips included in the greens portions, and I squeezed a little bit of the lemon included with the dish. I liked the use of capers too, although I did not take in all of the included capers. (2) Stir-Fried "Thai" Squid -- This dish was tasty due to the succulence and tenderness of the squid, which was presented in relatively long cut portions (but which had a "roundness" in the mouth). The sauce was interesting (in a good way), and not a "typical" Thai sauce as its name might suggest. It had a nice consistency that was neither as dense as curry nor as light as a cooking jus. Also, good, slight granularity in the greyish-color sauce. It contained, among other things, lemongrass, coriander and chilli (perhaps a flavored oil as well) (?). After the first two dishes, I was not only looking forward to the upcoming dishes, but also somewhat relieved that it did not appear I would have to post an unhappy review of Basildog. I would have posted in as much detail about a bad meal than the actual happy meal experience, and Basildog's involvement in eGullet had left me worried about the range of possible outcomes. (3) Paella -- I sampled a bit of this dish, which was brought by Basildog in a groaning dish large enough to serve at least six people at an adjacent table. The rice was well-prepared, just the texture I like (less al dente than some like it), and flavorful. Basildog uses saffron admirably, with balance and restraint. The medium-sized prawns (included in the paella appropriately with shell-on) were fresh and tasty; mussels were also featured in the dish. There was a large table of regular customers of Basildog, some of whom had vacation homes in Padstow. They were very hospitable and cheerful, and offered me tastings of some of their food and their conversation/company during a portion of the meal. (4) Pan-Fried Turbot with Asparagus, New Potatoes and Chive Butter Sauce -- The fish was good, and had a crust of toasted sesame. I liked the gentleness of the flesh of the fish, although the sesame crust was a bit stark for me in this context. The general element of bitterness furnished by the toasted sesame was appealing, however. (5) Rack of Lamb with Spring Onion Mash and Red Wine and Rosemary Sauce -- Basildog might have wondered, when I ordered so many dishes, whether I would have problems finishing them. I had no problems at all, happily. The lamb dish too appealed to me. Three lamb chops were offered, with a bit of breadcrumbs along certain edges and an appropriately intense red wine reduction sauce. The mash was also good, with abundant spring onions and chives mixed in. Basildog offered me a glass of Merlot to accompany this dish. (6) Saffron Poached Pears with Strawberry Salsa and Clotted Cream; Caramelised Lemon Tart -- The saffron poached pears about which Bux expressed interest were very well made. They were a luscious-looking yellow color and of a squattish (in a good sense), rounded, compact shape. Their flesh had a gentleness with respect to the saffron taste. Also nice hints of lemon, with which (together with white wine and sugar) the pears had been poached per Basildog. I liked this dessert, and the other ones I received. Accompanying the pears was a delicate sliced strawberry mixture scented with mint. Plus clotted cream from the Cornwall region! Then, I tasted the lemon tart -- nicely caramelised on top. I appreciated the acidity and tartness of Basildog's version, which had none of the artificial sweetness one sometimes finds in certain lemon tarts. Small bits of lemon peel had been integrated into the lemon custard-like part of the tart. Candied walnuts accompanied my coffee. Basildog prepared a special bag of goodies for my trip back to London -- a box of walnuts candied in-house, a loaf of bread, and Pellegrino (which came in handy during the train ride back to London). I was very happy with the good-to-very-good meal Basildog prepared for me. Fresh ingredients, including seafood, that were displayed with "heart" in a cuisine with tonality and balance. Of course, I was also happy to have spent time with him and with Julie. I ordered a Chablis, William Fevre 1999 (Pounds 18.50), which is described on Basildog's winelist as a classic dry white and as involving a Chardonnay showing mouthfilling fruit and good fresh minerality. Decor and Other Information Basildog's welcoming restaurant is called Margot's, and it is located centrally in Padstow's center, but on a smaller and quainter street. One of Basildog's suppliers is right across the street! Much of the restaurant front consists of window area, with a large basket of bread and a board with various menus being most apparent from the street. The other side of the board, visible from the inside of the restaurant, has nice kids' drawings included on it. The color themes of the restaurant are a medium, but nicely cheerful, blue (somewhat like the predominant blue in the eGullet French skin), and a medium, but tempered pink. This color combination might not have appealed to me upon being described, but I liked the way it had been executed for some reason. The ceiling is relatively high, with one part of the upper portion of the restaurant featuring a ledge on which were stored bottles of wine, baskets, etc. The artwork for the restaurant apparently may change, depending on local (?) exhibited artists. When I visited, there were nice depictions of slanted rooftops, with black, grey and white tones combined with blush, medium pinks and maroons. Also, other paintings showed rooftops dotted with color. There were also other relatively modern-looking color or line-based drawings. On the walls of the restaurant are also Basildog's AA Rosette 2000 and 2001 awards for culinary excellence -- deserved in my mind! Of course, Basildog was very generous about letting me observe in his kitchen. I met the sous-chef, David, and had the pleasure of talking with a pre-delivery Julie! Julie was contributing significantly to the activities at the resaturant despite the then impending delivery of Rebecca. The kitchen was small, but comfortable. It had a skylight-type exposure to the sky, and did not appear as uncomfortably hot as certain kitchens I had visited. Basildog has a translated inspiration thought from Paul Bocuse written on a small portion of tile! I felt very fortunate Basildog shared his kitchen with me. Basildog also provided a tour of Padstow -- the water's edge, the exterior of Stein's seafood restaurant, and other local areas. In the hills above Padstow were the fields of one of Basildog's vegetable suppliers. The salad for my scallops included many greens from those hills. :) The area leading to the bathroom area of Basildog's restaurant is wonderfully adorned with photos of Basildog, his wife and many of their more regular customers. Some of the photos feature past New Year's Eves, on which Basildog has many regular customers. Inside the washroom, there are more photos and copies of past menus. Also, a guest book with many warm comments. I signed it, and included a summary of the products featured in the dishes I had taken during the meal. While I was at Basildog's, there was a delivery of fresh fish from one of Basildog's suppliers. Striking mackerel, with skin gleaming from blackish and greenish hues, arrived. As did a large portion of fresh shark (which tempted me, because I have never tasted shark, to my recollection, although I have sampled sharks' fin on many occasions). Also, clams. Alas, I couldn't stay for dinner, due to scheduling considerations. I wanted to, though. I watched as Basildog went to a neaby store with computers to muse on, and finalize the menu for, dinner that night. Access Padstow can be accessed, among other things, through (1) a Ryanair flight from Stanstead airport around London to Newquay (a taxi ride is required), or (2) a trainride from Paddington station in London to Bodmin Parkway (approx. 4 hours; prebook for significantly reduced fares), followed by a 15-25 minute taxi ride to Padstow (cost approx. Pounds 20 each way). Basildog -- Sorry for the delay. My computer may have caused the loss of my original post. Fortunately, I still had my original notes for this even more detailed post.

I dine alone with considerable frequency. I have not perceived that I have been denied a reservation at any restaurant in France or the UK by reason of being a solo diner. When I dine alone at the bar area of certain NYC restaurants, I have on occasion received unwelcome advances from neighborhoring diners (particularly if I have made an effort to look presentable after a day at work). They might offer me a glass of wine or champagne, which I decline while indicating the offer was kind. There is typically no effort by the neighbor beyond that. I prefer to dine in non-bar areas of restaurants, but my schedule is not particularly predictable and I may have to resort to last-minute reservation requests or a first-come-first-served policy. I do not refuse gifted items from the sommelier team or the applicable restaurant, regardless of the motivations that might be behind the gift! One reason that restaurants may have concerns about the economics associated with a solo diner is that the profit forgone is not only that attributable directly to the absence of the second diner. Restaurants may (inaccurately, in my case for some meals) perceive that a solo diner is not likely to order a bottle of wine. Given the poor selection of demi-bouteilles at many establishments, a solo diner may end up ordering wine by the glass, which may result in the purchase of less rarified wines. I am not, of course, suggesting that disparate treatment of a solo diner for any reason is justified, merely that restaurants may be perceiving wine purchases as relevant.

Liza -- I will be attending the potluck and the chicken sounds great. However, there's no need to adhere to the chicken if something else would otherwise be more interesting for you to prepare or for other members to sample.

Steven -- Do you also believe that Vancouver and the Gulf Coast are undercovered by food writers internationally (i.e., that the existing coverage is more local and limited to local media channels that are less accessible outside of Canada)?

It's odd that the representative for France is to be announced on May 16, the same day that the overall "winner" is to be declared (at least based on my review of the applicable website).

Mao -- Thanks for your response. If you are comfortable responding, were the kaiseki meals you had at various establishments relatively expensive (a very general range would be sufficient, or a qualitative indication)?

Liza -- How are the Smart Chicken forwarded to you (e.g., by airmail, purchased from a local representative)?

Steven -- If you are comfortable discussing it, are there reasons that you appear quite interested in restaurants in Vancouver?

Wilfrid -- I appreciated your long reviews