Your Attitude Makes your Business.

 

How successful a business maybe is determined by many factors.  However; It’s your attitude and how you treat your customers that really determine your success or failure. Some businesses never learn that. On                                         a recent visit to the wineries of Vancouver Island I encountered shall we say the right and the wrong way of doing business.

I received an exceptionally warm welcome from the good folks at Blue Grouse Vineyards in Duncan. I arrived early at the winery before opening and walked around the grounds and building taking photographs. As I walked along the outdoor patio area the door opened and I was greeted by Pamula who addressed me by my surname Mr Bell. Pamela invited me inside and asked what areas of the winery I would like to see. Remember the winery is still not open I am early. You can read about my visit on the website www.winesofcanada.com

The following day I was scheduled to visit Deep Cove winery in Saanich. I arrived early once again before opening. It was a cold rainy morning. I waited until 5 minutes to 11 before testing the door. It was locked. As I did at the winery the previous morning I wandered around the building. I was on the patio where I could clearly see into the tasting room. There was an employee inside She looked at me briefly and then turned away. She did not acknowledge my presents. I returned to the car and waited for the door to open.

I entered the winery said hello to the young lady who responded by asking” what can I do for you”

I told her I had arranged an appointment. She told me they had no booking until 1 am. However, she sat me at a table and placed a very small menu in front of me. I felt I had to explain that  I was a writer and came to interview the owner or winemaker and do a story on the winery.

After a brief conversation she asked me if she should find the owner I said “yes” He appeared moments later leaned on the counter at the far corner of the room and said “ I am here ask your questions” The conversation deteriorated from there. I finally said, “I do not feel welcome here.” He said “that is my problem". So I said, “I guess I will just leave.” He said that up to you. I said I can write a negative article or a good one it is your choice. He said “I do not care”

I left feeling quite shattered. I could not believe this man’s attitude.  Where there any other customers in the winery- no. There was no need to wonder why!

I went on to the next winery walked in the door and within seconds I was shaking the hand of the manager and being warmly greeted.

 My visits to Blue Grouse Vineyards, Alderlea Winery, Church & State and Symphony Vineyards will appear on www.winesofcanada.com.

 

 

Good Times at Brown's Social House

On Sunday, Barbara and I took in the play Other Desert Cities at the White Rock Players Club with our good friends Ken and Jane. The performance was outstanding; over two hours flew by in a nano-second! 

We finished off the afternoon at the local Browns Social House for an early dinner. We were immediately greeted by a cheerful smiling young server, who directed us to the reception desk. Here a young man quickly greeted us and then showed us to a table of our choice on the patio.

This is where the personable and very charming Emily enters the equation. We had yet to determine our beverage selection when she appeared at our table; one could tell she had the lovely personality of an Irish lass. Emily patiently waited while carrying on a conversation with us, making us feel relaxed and happy we were there. I cannot emphasize enough how important an employee like Emily is to any establishment. We settled on the House Red, a good choice; grapes are grown and bottled in the Okanagan.  

A strong breeze came up as we sat on the patio, and the sun hid behind some black clouds. It became cold and uncomfortable; we decided to move inside. As we gathered our belongings, along came Emily; she led us through the restaurant offering a few table choice suggestions. 

Once settled at a new table, Emily let us know it was not in her section. We were disappointed; Emily assured us she would instruct our new server to take good care of us.  A few minutes later, Emily was back at the table to announce she would be able to continue to serve us, much to our collective delight. Once more, I cannot stress enough how important it is that an employee can make or break your business. An excellent server makes the meal in a restaurant, and Emily made ours! 

I, of course, ordered my usual Beef Dip, which was excellent! Ken had a scrumptious looking Chicken Burger. Jane had the Szechuan Beef Noodle Bowl, which she immensely enjoyed and Barbara had the Steak Frites, which turned out to be a 7oz Angus beef sirloin steak with a side of alfredo pasta, and fresh-cut fries; she loved it!

Emily came by numerous times as we enjoyed our meal. She always had a charming response to all our questions and responded quickly to any request. Thank you, Emily, and thank you to the rest of the staff including the chef who put a nice finish to a lovely afternoon!

 Rough Times at Pat Quinn's

When you go to one of the city's finer (?) dining establishments, with those oh so high prices, one expects the service and food to be impeccable. This is indeed what we anticipated at Pat Quinn's. A classic steak and seafood restaurant in Tsawwassen Springs. Oh, how they failed us!

Barbara and I had arranged to meet our friends Peter and June at the restaurant; we arrived to find them already seated in the lounge. The restaurant section was fully occupied; however, only two tables occupied the lounge. Once seated, we studied the menu; June and Peter had already been served a glass of wine. It was long before the server acknowledged Barbara and me; it took him even longer to take our drink order.

The lounge began to fill up with golfers coming in off the course. Our server seems to have done a disappearing act; it was some time before he returned with our wine and even longer before he took our order. The server was direct in his manner, no hellos, no how your day is going, just "what do you want" to order.

I ordered the Beef Dip, my usual go-to order when unfamiliar with a menu. I always instruct the server I do not want cheese, onions, or anything else added, just beef on a bun, served on a plate, not a wooden platter. 

The wait was incredibly long before the food was presented. Only being in the company of good friends made the wait intolerable. It was now over an hour since we entered the lounge at 1:00; we were headed towards 2:30

When the food finally arrived, we were starving. June and Peter had the shrimp sandwich, which was huge! They said the sandwich was excellent. Barbara had a salmon burger, which was also excellent. My beef dip arrived with cheese, onions and arugula. I was far too hungry to send it back; obviously, the server did not pass on my requests to the chef! But why would someone put a leafy green on a sandwich designed to dunk in the Au Jus?

At no time during the meal did the server come back to the table or offer us additional wine or water nor ask how our meal was

At one point, the restaurant's food and beverage manager came out and cleaned a table off with the skill of someone who had no idea what he was doing. Once the meal was completed, the server removed the dishes coffee was ordered, but after a long wait, with no coffee in sight, the order was cancelled, and the bill was requested. We got quick service then!!

It is our policy to inform the establishment of our concerns. If they respond positively and satisfactorily, we do not write a negative article. Pat Quinn's management team did not respond.

 Retro at the Roadhouse 

Recently a friend posted on social media that they had just move and they were now closer to their favourite restaurant. Of course I had to ask them what restaurant that would be. The answer Roudhouse Grill on King George Highway. Obviously I would have to go there it was less than ten minutes away from our home in White Rock.

It is located in one of the older strip malls and has shall we say a rough outside appearance. I went with our friend Ken. We found our way into the Restaurant, at first we were a bit confused as would stood waiting for someone to seat us. Why confused; It was a retro 50/60 theme, something we were not expecting.

Once seated we began to enjoy the displays from the 50s and 60's on the wall. We had time to do so as the lone waiter was quite busy as the main lunch rush had just ended and he had a large table of 14 plus to clear away.

I ordered a nice house white from Peller Estates and Ken went with a local craft beer. We both ordered the Beef Dip. It was an excellent choice. The Au jus was perfect plenty of beef, and served with fried potatoes. Yum.

We had a very enjoyable meal. The prices are quite reasonable. The service was  good! We will return perhaps to try their breakfast menu served until 2 pm.. They also have a separated bar area. 

 Lunch at Glass House Estate Winery

It is not often that we find ourself at the same winery three days after our initial visit. But it happen. Why! Good friends of ours saw the article posted om winesofcanada.com. In the article we mentioned their Port style wine. June and Peter enjoy a good port style wine and wanted to visit Glass House Estate winery to taste their wines. We decided to have lunch at the winery.

It was a very good decision. Of course we had to start of with a glass of wine.. Barbara, June and Peter selected the 2018 Meridian a blend of Tempranillio, Merlot and Cabernet Franc. I went with the 2020 Pinot Gris. 

We had a very nice server..who was quite charming adding to the enjoyment of the meal. June decided upon the "Farm Lettuces" featuring Goat cheese, fried pecans and poached pears. She was very happy with her selection. The three of us selected the "Glass House Burger" featuring a Bison pattie with smoked cheddar cheese and bacon.. It was to perfection.. The food received 5 stars..Along with the hospitality.

After lunch we returned to the tasting room to sample a few of the estates wines under the guidance of Felicity who has guided through numerous tasting at the winery. Glass House has an excellent cellar of wines. 

Last, but not least, we ended the tasting experience with the port style NV Festa, it was a winner.. One the best port style wines we have enjoyed over the years. June and Peter enjoyed the Festa and took home a bottle..

We will return in warmer times to experience their outdoor facilities..

The winery is located at  23449 0 Avenue, Langley, 0 avenue separates Canada from the USA; its in the mist of the country side and horse country

Visiting Glasshouse Winery

 "Making Wines is not what we do, it's who we are!"

Château des Charmes was founded in 1978 by Paul Bosc, a fifth-generation French winegrower. Paul and his young family arrived in Niagara in the 1960’s with the idea that growing our own grapes was the best way to make fine wine.

Paul Bosc was born in Algeria under French rule. When Algeria was granted independence from France the new regime took everything. Paul and his wife Andree owned their home, their winery, their land, they came to Canada. Paul working for the liquor board in Quebec noticed a yeast problem with Château-Gia wine. He contacted the company spoke to the Vice-President who granted him an interview with Alexander Sampson who hired him. Paul helped develop Alpenweiss, a very successful product. 

Paul Bosca winemaker at Château-Gai began experimenting with Viniferas in 1962. He was the man in the TV ads for Chateau Gai promoting Marcécal Foch. He would later leave to form his own winery based on Vinifera called Château des Charmes. He was given the Order of Canada in 2005 for his work in developing Canadian wines. He has also been the recipient of many honours including a doctorate from Brock University, The Order of Ontario, The Queen’s Golden and Diamond Jubilee Medals, the inaugural Canadian Vintners Association Award of Distinction and The Order of Canada; all for his significant contributions to the modern Canadian wine industry. In 2011 Paul was awarded the LCBO Special Recognition Award.

After Labatt's gained control of Château-Gai Paul decided it was time to start his own winery. He wanted control over growing the grapes and making the wine. He purchased an established vineyard (1976) but after one year he pulled everything out and started completely from scratch. The winery was named Château des Charmes here he continued to experiment and raise the bar in wine making.

Madame Bosc plays an important role in the winery, a teacher by profession, she devotes much of her attention to producing a highly educational and enjoyable winery tour. The Globe and Mail once commented that " Château des Charmes boasts one of the best tours any oenophile is ever likely to take, Napa Valley and Champagne districts included. Paul Bosc's winemaking style is Burgundian. Noted wines are Brut (V.Q.A.) Sparkling Wine and their Riesling Icewines. 

The Bosc family is very proud of their reputation as pioneers and innovators. As Hugh Johnson pointed out, Château des Charmes was the first winery in Canada to plant a vineyard dedicated to "vitis vinifera"- the European grape species that produces the world's finest wines. These include Chardonnay, Cabernet Sauvignon, Pinot Noir, Cabernet Franc, Merlot, Gamay Noir and Riesling. Back in 1978, this was a controversial innovation but it has become the standard for the modern Canadian wine industry. "Paul did much to convince the industry that the future lay in vinifera varieties and his early Rieslings and Chardonnays were models for other wineries," wrote wine author Tony Aspler in his book Vintage Canada.

The Order of Canada is the center piece of Canada's Honours System and recognizes a lifetime of outstanding achievement, dedication to the community and service to the nation. Paul Bosc Sr. was honoured in 2005. .

Paul Bosc Sr. was honoured with the Grape Growers of Ontario​ “Award of Merit” for 2017. The award was presented on behalf of his peers in recognition of the innovative contributions he has made to the grape and wine industry.

The winery (35 hectares)  is located in St Davids, Ontario just outside of Niagara-on-the-Lake.

 The Burger Needs Wine

Barbara and I decided to invite friends over for the Super Bowl. The game itself will start about 3:15 pm PST. It will of course run longer than an normal game and take us through the supper hour. Therefore a simple and light dinner will be prepared. One that requires little to do, but still fits the event . Hamburgers!

Barbara will still provide some amazing appetizers and make one of her famous salads. Our guests always bring something delicious too. The big decision will be what wines to serve.

For the appetizes a rose would work. However I will go with a Pinot Grigio or a Pinot Gris. I also feel quite comfortable with a Ortega or Bacchus wine.

The hamburger is a whole new ball game. A simple burger on a bun easy, but once you put cheese and other topping on the burger  as I said it becomes a whole new ball game.

Take the simple burger try it with a slight sweet wine or even a sparkling wine. I prefer a German or Ontario Riesling. Now add cheese (what kind of Cheese) . W are going with cheddar. I am serving Chianti Classico. You could go with a Sauvignon Blanc.

If you are adding BBQ sauce Oh Boy!  So many different types of sauce. To cover a wide base of varieties try chardonnay (not with spicy), Zinfandel or Chianti. On stand by I have my personal favourite Bacchus.

If combinations become confusing just serve your favourite wine.

The die hard Red wine drinker may prefer a Pinot Noir or a Merlot. Both go well with the Bacon Cheese burger.