It is 7 pm and the event is already packed with throngs of people lining up to pick up tickets. We wouldn't own this one and resigned ourselves to the herd . I broke out of the obedient line-up and posted myself at the ticket table to receive the tickets. The security was non existent at the entranceWe could have crashed this sucker. The start time was supposed to be 7pm but this didn't apply to"insiders" who were already grazing and tipping wine glasses.I was far from being in fine form like I usually am forThese kind of functions, due to the late start. The place was packed like sardines.The greedy organizersDidn't understand what the phrase sold out means. We started our tour. Lots of food and wine, and shoving. I especially didn't like the old bitch tapping me repeatedly in the lower back. Breast encounters with young buxum participants were less irritating . We slowly made our way around the tables, drawing the inevitable inquiries about our appy wine plates. "Where did you get those?" asked numerous participants. These were our tools of the trade which separated us from the neophytes and allowed us to efficiently shuffle appetizers and our wine glass, while commoners fumbled with their paper plates. The BoatHouse had a good trio of crab cake ,seared ahi and smoked salmon roll. It pairedWell with a New Zealand savignon blanc. ( I really love the fruity nose and complexity of New Zealand whites} An upstart five corners restaurant offered melt in your mouth rare prime rib with anise au jus.I paired this with a huuuuge petit syrah from Chile which the table rep assured me was the best red of the show. I don't know about that. I was really impressed with a B.C. pinot noir which pushed the envelope of what is possible with the pinot noir grape in our Province, Though at $35.00 a bottle It is pricey compared to what you could get out of Chile or even Oregon at that price point.Everybody was dressed to the 10's even the mongloid children for who this event was for. Some wereEmpting garbarge recepticles while others were snapping pictures with expensive digital cameras.Were they training to be papparatzi. I felt like a celebrity as I posed for a picture while downing a duck confit.The evening progressed as we exploited the bounty of this gala event, and we started on our end gameWhich involved returning to our favourite food stops for yet more samplings ' I felt sheepish as we returned
To the Boathouse for yet another "round the world " Cuda boldly approached the booth with our 2 appy plates was sure I had been banned from further depleting this table's resources and gleefully watched from the sidelines as more seafood jumped on my hungry plate. Back to the Prime Rib stand for more succulent morselsDamn-it all the reds were starting to taste the same. You know its time to go when all the wines start to taste
The same. Finally one more flight of our favourite reds before walking 2 blocks home to our awaiting bed
Good night
