Finding New and Exciting Places

 



Living in Langley, BC, close to the city's edge allows us the opportunity to explore a number of country roads. Last Friday Barbara and I took off in the car along 56th Avenue east towards Abbotsford. We had a destination this time, Singletree Winery on Mt Lehman Road, about 40 minutes away. We would also be stopping at Mt Lehman winery which is an annual thing for us to do.

Our drive to Singletree was about 40 minutes it included one wrong turn. The wrong turn was perfect since it took us into an area called Bradner where there was an annual flower show happening. The drive also provided the opportunity to see some of nature's spring wonders, such as the beautiful cherry trees, new born calfs and lambs.

A couple of large road signs greet you on the approach to Singetree Winery as well as a well designed driveway that leads to the new tasting room. Here we had an enjoyable time chatting and tasting wines with the Etsell family before heading down to the road to Mt Lehamn Winery. here we were happy to see Ms Hospitality Heidi behind the bar. Please see Robert''s Report

After a pleasant visit at Mt Lehman it was time for a late lunch, Heidi the hospitable hostess of the winery suggested we try the Bramble's Bistro at Tanglewood Gardens. We took her advise and were extremly glad we did. Our experience there was one to remember.

Tanglebank Gardens is a “boutique” style nursery situated in beautiful rural West Abbotsford. Upon arrival we spent a few minutes admiring the outside of the main building before entering the flower/gift shop and bistro. We were quickly greeted and led to a window seat. We soon had two very pleasant and charming staff buzzzing around us. It was nice to see that the Bistro was almost 100 % full.

The menu surprised and delighted us at the same time. The first thing we did was order coffee and thanked the waiter for having local BC wines on the menu. We would later learn that owner (along with her husband Arnold, Brenda Falk helped design the garden entrance to Singletree Winery. Brenda was also instrumental in creating the Circle Tour guide brochures for the area.

The bistro serves breakfast from 7:00am to 11:00am however brunch is served all day,
Here are a few menu items:

Blueberry Farmer Sausage Benny
Gelderman’s farmer sausage, two poached eggs on a potato pancake with house made
hollandaise sauce

Wild Mushroom Frittata
Herb & garlic sautéed wild mushrooms, goat cheese, fresh spinach and fire roasted tomato jam

I had the following which was so good!!

Apple & Turkey Melt Panini
House roasted turkey, granny smith apples, black pepper and citrus cranberry compote,
aged cheddar, garlic aioli

Barbara ordered the

Ultimate Grilled Cheese
Roasted tomato relish, bacon jam and tons of cheese with mediterranean quinoa and kale salad

We were equally impressed with the service and the quality of the food
From the bistrol to the garden where we also purchased an number of plants with the guidence of Brenda Falk. Brenda and Arnold were busy bouncing between garden customers and helping out in the Bistro.

A quote from their website
At Tanglebank we are committed to provide unique, quality products that inspire and encourage people to cultivate exceptional beautiful garden landscapes. At Tanglebank we maintain the tradition of family and community involvement and will continue to provide outstanding, personalized customer service to all those who tour our country gardens. It is our goal to make this world a more beautiful place.… One garden at a time!



Thank you Tanglewood we will be back very soon with friends in tow.

The Greeting

Acknowledging the awareness of a customer is very important. By greeting the customer properly and in a timely fashion it recognizes their importance and heightens the quality of your establishment.
Recently my wife, a friend and I entered a restaurant in Bellingham Wa. The hostess was on the phone she did not look up she did not acknowledge that we were there. It is important that you hire people and teach them to acknowledge other customers waiting than focus their sole attention on just the one in front of them.

What made matters worse the manager and a second hostess was standing near by chatting to themselves. It was four to six minutes before the second hostess approached us. The manager walked behind the desk and stood by saying nothing doing nothing. The second hostess picked up three menus but did not direct us to a table. She stood by waiting for the first hostess to finish her phone conversation.

I began my restaurant career working for KFC it was a drive in ( yes carhops) and take out; not only did we serve chicken we had, hot dogs and hamburgers too. Here is what we taught our staff when dealing with a customer if you cannot speak to the customer in line make sure you make eye contact or at the very least look their way.

Our service was to minutes per customer in the takeout so if we had three customers in line The first customer must be served within two minutes the second within four and the third within six. Now if we have five customers in line, no not ten minutes that is far too long the service time now was 5 times one minute thirty seconds.

How is this possible by using proper staffing and training. We now have two people  greeting and serving  the customers. There is also an  increase in kitchen staffing. Its simple to acknowledge the importance of the customer by greeting them.

Going back to the Bellingham restaurant. We experienced another wait before our waitress made her way to our table This is quite unacceptable. Here was a second chance to greet the customer properly lost. I have found the same problem at tasting room the inability of the host to acknowledge newly arrived guests. I have even stood alone in a tasting room for over fifteen minutes. Did you notice I was gone.

On another note just the other day I mentioned to a winery owner that when I visited  his winery it was closed on a day he was normally open. He just slugged his shoulder. Sorry I will not return nor buy your wines.

Night at the Operetta

Saturday a busy night on the streets of Vancouver. A Bob Seger concert, a Whitecaps football (soccer) game and the Operetta. Add in the usual Saturday nigh crowds and you had a traffic jam. Our objective was the parking lot of the Queen Elizabeth Theatre. We were going to the Operetta Die Fledermaus.

Prior to the performance six of us would be dinning at Lupo Hamilton St, Vancouver. As the traffic stalled we let the ladies out and crawled our way the nearest parking lot. Where we paid $25.00 to park twice the normal rate been a EVENT night ( is that not price gouging?).

From the parking lot the men walked to the restaurant It was a warm and splendid evening. The ladies by now were seated at Lupo enjoying a glass of wine. We entered the restaurant and quickly greeted. I told the host we were with the Bell party.. she had to go and look it up unaware she had previously seated the ladies just moments before.

The room she lead us to was blah to say the least. Lupo's describes their location as a charming delightful heritage home. I beg to differ.

Our waiter was difficult to hear over the noise. He chose to stand at one end of the table rather than move about the table. His accent was difficult to interrupt as well. But the menu very simple full of sea food dishes and averaged $26.00 a plate. Very thing and I do mean everything was priced separate. An order of bread was $4.00. I'm surprised there was no charge for water.

The wine was good a Riesling from Joiefarms wine in the Naramata region of BC. My meal Penne Bolognese made Chef Boyardee look good. The portions for meals averaging $26.00 extremely small I actually left the restaurant feeling hungry and angry at the over all pricing..

I could pick Lupo apart with other minor details that were lacking from a fine dinning establishment but I think you feel my frustration.

It was on to Die Fledermaus for a very enjoyable performance.

On Monday we had our own dinner party serving pork ribs and some very good BC wines from Pacific Breeze and Blackwood Lane.

Sensational Friday Night

Please to not read this blog. I would like to keep this event a secret. I want to have a place for me and my wife at the table. I'm talking about Blackwood Lanes sensational Friday Night Wines challenges.
It is a very simple formate.

You arrive with a bottle of wine and an appetizer. Winery owner Carlos Lee then challenges the wine guest brings with a wine of his own. You get to taste some excellent wines from around the world while comparing them to Blackwood Lane BC wines.

On our last visit Carlos decide to make it a Merlot theme night. He did surprise us by starting the evening off with his yet to be released Riesling. The Riesling was so good I immediately ordered a case. Carlos then offered up something totally new. A locally ( Fraser Valley wine) that I'm not even allowed to tell you about. I suggest you visit the Winery.

We then sat down at the rather larger 16 seat table that has been reduce in size to fit the room and enjoyed some magnificent wines. They came from France, Italy, Washington state. the Okanagan and South Africa.

What a night! Carlos then surprised us by offering 2006 Merlot.

Good wines, good food and great conversation.
Blackwood Lane is home to 2008 The Referènce a wine Winesofcanada.com gave a 97

Previous visit

Sensation Valentine Dinner

A beautiful evening a short drive through the country side and we arrived at the Fraser Valley Chaberton Estate Winery. You could tell it was going to be a great evening the parking spot closest to the tasting room was vacant. The tasting bar as usual was busy, but my lovely wife was more interest in the numerous gift ideas in the shop.

I stood by patiently for a few minutes before finding an opening at the tasting bar. Where I enjoyed the 2013 Reserve Gewürztraminer, Reserve Siegerrebe, Reserve Dry Bacchus and Reserve Bacchus. Barbara joined me and tasted two red, 2012 Valley Red BC VQA and the 2011 Reserve Merlot.

It was now time for dinner. As we entered the very popular Bacchus Bistro we were greeted with a huge smile by a young lady dressed in an very nice uniform that said "welcome to a 5 star restaurant" Once seated we studied the wine list and menus. We noticed the new decor a very clean and cozy look. Well done Chaberton.

Our server for the evening approached with a lovely smile and greeted us by name. Jana served us last summer on the patio. I started with the Bacchus as Jana recalled that is wine I ordered in the Summer. Barbara went with a 2011 Merlot.

For the appetizer we both selected the Red Wine Poached Pear and Blue Cheese Tart. Do we know how to pick.. Simply delicious. For the main course Barbara selected the Pan Seared Halibut and I went with the Beef Bourguigon. Chef Ashley's and his staff are to be congratulation for producing such a outstanding meal. Our wine selection for the main course was 2011 Reserve Meritage. Today Barbara was still singing the praises of her Halibut.

Yes there was more to come. The desserts were next. Barbara selected the Chocolate Mousse and I had the Lemon Tart. Both were outstanding.

Both the Pan Seared Halibut and Beef Bourguigon along with the excellent service and wines will bring us back to the Chaberton Estate Bacchus Bistro. Thank you for a very memorial evening

Previous visit

 

 

 In My Backyard

 

 

Today the sun was shinning. It was a warm and beautiful day wit the snow gleaming on the mountains. We decided to drive over to Backyard Vineyards and check out their  renovated tasting.

What a great job they have done!  The room is larger and brighter providing a very inviting atmosphere.

 

 

 

 

 

we stayed long enough to chat with winemaker  James Cambridge and taste a few wines.

 

We tried the, yet to be released, Riesling . We shell return to buy a few bottles. We also tried the Cabernet Sauvignon  another great wine.

 

Backyard Vineyards (formerly called Neck of the Woods Winery) has been open for business in the Fraser Valley since 2009. In that short time they have been recognized for their  wines both locally and internationally, winning over 50 medals for our reds, whites and our bubble

 

 

Take time to visit your local winery during the winter month



Complications of Wine Language

Have you ever found yourself surround by friends or even strangers and been asked "how do you like the wine" Your mind searches for those wine terms, the wine language you read about in wine reviews.

"I like the rich fruity black cherry and smokieness in the nose and the even bitter finish." Is this the description that flashes through your mind. You want to say. "It's Good I like it." Well go ahead, say it! Wine tasting does not have to be complicated. You do not have to extend the boundaries of the English language to describe the wine.

I have never understood "bright black fruit with anise dill and leather notes." Bright is a term that describes light not taste, anise dill I understand, anise can be described as having a licorice flavour, leather denotes hmmmm okay. What if someone described the wine " with a touch of olive and saddle leather" Would you know if it was good or bad. Is a wine supposed to have a leather flavour?

What about tobacco? Descriptive term, used by some, to describe a flavor component resembling the taste of raw tobacco leaf in the finish of certain red wines. Seems to mainly apply to Cabernet Sauvignons from Bordeaux, France or the Napa region of California. " Cigarbox " is a common term often used as a near synonym especially if a cedar-wood note in the aroma is detected. (Non-smokers may have trouble with this word and its implication).

Perhaps I'm just a simple guy who likes his wine and prefers to say.. I like this wine. Its good. Most enjoyable. an easy drinking wine with fruity flavours

Don't be intimidated by the language of wine. Simply describe the wine as it tastes to you. Allow your senses to react to the wine. Wine is to be enjoyed. The wine language is unique but you do not have to know it or refer to it in order to enjoy the wine tasting experience.

The following article from the Wines of Michigan

The Simple Pleasures of Wine by Joe Borello

The topic of wine is fascinating and often times emotional. It is a simple agricultural product, yet many have a tendency to shroud it in mystery and complexity. It is important to realize that wine has been placed on dining tables for centuries as a natural beverage that serves as a pleasing and logical companion to food.

Few other products offer as much diverse subject matter as wine. Interests range from cultivating personal vineyards, visiting the actual property of a winery, collecting wine labels, building a wine collection of fine wines, to simply taste-testing different wine styles with friends.

Wine also combines instinctively with an interest in food. Many professional and amateur chefs are wine hobbyists because good cuisine demands wine both as an intricate seasoning ingredient and as a basic component of the dining table. Keep in mind that like food, it is important to create a point of reference for what you may like in wine. As time goes by and your tasting experience grows you will notice subtle differences in your preferences, It is helpful to seek information from others, but don't be intimidated by their opinions.

Although many hours could be spent studying the finer points of wine, it is best enjoyed as an uncomplicated subject. So, what is the best way to enjoy and learn about wine and food? The experts tell us there is no substitute for personal tasting experiences. Through taste comes the acquisition of knowledge. What better way to acquire knowledge then by visiting local wineries or gathering with a group of friends for a wine and food tasting? As you taste and compare wines you will find that not all are pleasing to you. Wine, like food, is made in many different styles to satisfy different tastes. It is up to the individual to choose the wines that best suit a personal palate and pocketbook. In North America we are fortunate to have over 900 winery tasting room facilities in which to experience a variety of tastes and styles of wine. Many of these wineries have educational tours and videos of the facilities and the winemaking process. Knowledgeable winery representatives then guide visitors through enchanting tasting tours of nature's fruit of the vine.


*. Permission to use the article was obtained from Michigan Grape and Wine Industry Council.