Saturday Night – It’s Viognier time – Part 3

Click here for Part 1

 

The main course of the night was blackened scallops with an avocado corn relish and tortillas. Our final Viognier was the Fess Parker Viognier from California.

 

The nose on this wine was the most powerful of the three (no swirling needed here folks) and had aromas of buttered popcorn and burnt caramel as the two main ones with some floral and wet stone notes in the background.  Tasting the wine, marzipan, toasted caramel and grapefruit were the three dominate flavours to this wine.  The structure on this wine was good with a big hit of flavour to start and good balance to it, though it was a touch soft at times and could have used a bit more acidity to round things out more.  This wine was more of a complete package than the other two as it was both good on its own and with the food.  Very solid wine.

 

Here is the group rating for the wine - Mick – 89, Mark – 89, Kathy – 87, Amy – 87, Overall – 88.

 

Here is the LCBO information on the wine –

 

FESS PARKER VIOGNIER 2011
VINTAGES 297523
750 mL bottle
Price $ 25.95
Made in: California, USA
By: Fess Parker Winery
Release Date: Apr 12, 2014
Wine, White Wine
14.5% Alcohol/Vol.
Style: Aromatic & Flavourful
Varietal: Viognier
Sugar Content: 7 g/L
Sweetness Descriptor: D - Dry

 

Tasting Note - Moving to the two Viogniers, the 2011 Viognier Santa Barbara County, which was 70% barrel-fermented and had malo blocked, possesses a medium-bodied, lively and fresh profile with nice tropical, peach, citrus and floral aromas and flavors. Showing solid Viognier typicity in a fresh, lean style, it should be enjoyed over the coming couple of years. Drink now-2015. Score - 89. (Jeb Dunnuck, erobertparker.com, Aug. 2013)

 

 

To finish up the night, Amy had picked up cupcakes for dessert which ended the night nicely. 

 

Trying three news wines was fun but I want add as good as the wines were they paled in comparison to the food as all 3 courses were cooked to perfection and were amazingly good.

 

Thanks to Mick and Amy for hosting and to Mick for all his hard work on the great food.

 

Cheers!

 

Mark

Saturday Night – It’s Viognier time – Part 2

For the second course Mick did grilled peppers stuffed with corn and cheese.  The next Viognier up is the Paul Mas Viognier from France.

 

 

The nose on this wine was very mild and you really had to swirl the glass to get anything off of it, but aromas of nectarine, turpentine, acacia and chalk could be found here.  Tasting the wine, gooseberry, grapefruit and wet stone were the dominate ones.  The structure on the wine was off as it came across a touch hot as there wasn’t enough fruit to balance it out nicely.  It was also the most acidic of the three but I liked that crispness it gave the wine and it was also the least oily in texture.  It reminded me more of a Sauvignon Blanc than a Viognier which as I love Sauvignon Blanc this wasn’t such a bad thing.  I liked this wine on its own but it was the weakest of the three on the food pairings.  The weak showing on the food pairing I think was more menu related than the wine itself and if you pairing this with something that needed a Sauvignon Blanc, it would be a good pairing.

 

Here is the group rating for the wine - Mick – 88, Mark – 87, Kathy – 85, Amy – 86, Overall – 86.5.

Here is the LCBO information on the wine –

PAUL MAS NICOLE VINEYARD VIOGNIER 2012
VINTAGES 370098
750 mL bottle
Price $ 17.95
Made in: Midi, France
By: Les Domaines Paul Mas
Release Date: May 10, 2014
Wine, White Wine
13.5% Alcohol/Vol.
Style: Aromatic & Flavourful
Varietal: Viognier
Sugar Content: 4 g/L
Sweetness Descriptor: XD - Extra Dry

Tasting Note - Inviting aromas of peach cobbler, nectarine and orchard blossoms. There's some good heft and juiciness on the palate, with peach stone and a touch of nutty almond-skin complexity. A good choice for grilled pork or chicken. (VINTAGES panel, March 2014)

Click here for Part 3

Saturday Night – It’s Viognier time – Part 1

It has been a touch quiet on the blog recently as our usual Saturday night dinners haven’t been so usual due to vacations, illness and our schedules.  Thankfully this past Saturday night we got back into the groove.  Mick and Amy were hosting and Mick decided to make the evening a “Viognier night” as he had three of them for us to try with three different courses.

 

The first course was grilled crab cakes with a peach salsa.

I will review the 3 Viogniers by price, going from lowest to highest, so this means the first one up is a Cono Sur Viognier from Chile.

The nose on the Cono Sur was medium strength with rose, petrol, tomato vine and lychee aromas to be found.  Tasting the wine, under sugared lime Jell-O was the main flavour with a hint of grapefruit in the background.  The wine was nicely balanced but had the oiliest texture to it of all three of the wines.  I really wasn’t a big fan of this wine on its own, but it got much better with the food and was my favourite pairing of the 3 wines with our last course of the evening.

Here is the group rating for the wine - Mick – 88, Mark – 87, Kathy – 85, Amy – 86, Overall – 86.5.

Here is the LCBO information on the wine –

CONO SUR BICICLETA VIOGNIER
LCBO 64287
750 mL bottle
Price $ 9.95
Made in: Region Not Specified, Chile
By: Vina Tocornal
Wine, White Wine
13.5% Alcohol/Vol.
Style: Aromatic & Flavourful
Varietal: Viognier
Sugar Content: 7 g/L
Sweetness Descriptor: XD - Extra Dry

Tasting Note - Pale gold colour; tropical fruit aromas with melon, peach and orange blossom notes; dry, medium bodied, with great acidity and flavours of grapefruit, peach, green apple and pineapple; good length on the finish.

Serving Suggestion -  Serve with stir-fry or wok-sautéed white meats, vegetables and creamy poultry dishes.

As I said earlier, I didn’t like this wine on its own but I do think I would be a pretty “food friendly” wine and you can’t complain about the price point, so if you are looking for a white wine as a pairing this might be a very good choice.

Click here for Part 2

Saturday Night – Good Friday, Better Saturday – Part 1

It was my turn to host this past Saturday night’s dinner and the wines were the driving factor behind the food this week.  The evening turned into a big appetizer night just so I could pair the 3 wines I wanted to drink.

 

I had my last bottle of 2009 Robert Mondavi “To Kalon” Fumé Blanc on the rack and knew this needed to be drank soon.  So the first course Mick did spicy shrimp and I made the mint sauce to go with it.  We have reviewed this wine a number of times and it is the second highest rated white wine in the Zippy Sauce Top 10 Whites so I won’t be reviewing it detail.  It was very good and I’m very sad as that was my last bottle of this wonderful vintage.

The second course was a 2012 D’Arenberg “Hermit Crab” Viognier which I picked up on a recent trip to the LCBO.  We have tried earlier years of this wine but haven’t had it in a bit so I thought I’d be fun to see what the latest release was like.  I did hummus and pita and a tomato feta and basil salad to go with the wine.

The nose on the was fresh with aromas of Irish Spring soap, candy cane, lilies, sea breeze, artichoke and some tropical fruit in the background.  Tasting the wine, orange zest with a touch of celery were the main flavours to the wine.  The wine at times had a slight oily texture to it but could also come across as very dry depending on what foods you were having at the time.  The wine structure-wise came across big and smooth.  It was a very strong pairing with the hummus but was a little odd with the tomatoes and feta salad.   This wine was a real Chameleon at times as the nose, taste and mouth-feel were always changing to something new; if you like dissecting a wine you will love it, if you aren’t a fan of doing this you will probably not be a fan as that always changing nature could be something that turns people off.

Here is the group rating for the wine - Mick – 89, Mark – 90, Kathy – 86, Amy – 87, Overall – 88.

 

Here is the LCBO information on the wine -

 

D'ARENBERG THE HERMIT CRAB VIOGNIER/MARSANNE 2012

 

VINTAGES 662775
750 mL bottle
Price $ 19.95
Made in: South Australia, Australia
By: D'Arenberg Wines
Release Date: Mar 29, 2014
Wine, White Wine
13.1% Alcohol/Vol.
Style: Aromatic & Flavourful
Varietal: Viognier/Marsanne
Sugar Content: 5 g/L
Sweetness Descriptor: XD - Extra Dry

 

Tasting Note - Winemaker Chester Osborn has a terrific reputation for his shiraz and cabernet wines, but this white blend of Viognier with 32% Marsanne is fantastic! Not a lot of oak, but it combines with the fruit vibrancy to create an intriguingly rich and delicious wine. Aromas of apricot and white flowers with a dash of spice on the finish. Perfect for light to medium spice dishes. Viognier Marsanne food pairings: lemongrass chicken. Score - 92. (Natalie MacLean, nataliemaclean.com, December 9, 2013 )

 

Click here for Part 2

Saturday Night – Bacon’s a vegetable, right?

This past Saturday night Mick and Amy were over for our usual Saturday night dinner and we were joined by Sheian and David. 

 

This was an interesting night as Sheian and David are vegetarians.  I wasn’t too concern about this as no meat wasn’t a big deal to work around especially since seafood was ok.  About a week before the dinner, Kathy got a text from Sheian that seafood was off the menu too.   At this point I was like no meat, no seafood, what the heck am I going to make for dinner?  We kicked around a number of different ideas and decided to do a buffet of appetizers – hummus with pita, a cheese tray and roasted red pepper dip with crackers, Greek salad from scratch, homemade cheese sticks with marinara, bruschetta, and Mick did up an avocado corn relish with tortillas.  As a bonus for the non-vegetarians I skewered some shrimp and Mick did grilled blacked scallops and grilled both on the barbeque.

Since we were being eclectic with the food, I decided to have some fun with the wine and went with a couple of unusual choices – a 2010 D’Arenberg Hermit Crab Viognier and a 2007 Lealtanza Rioja Reserva.  The Hermit Crab we have had many times before and we have reviewed it already.  I picked it as one of my choices as it pairs very well with hummus and I figured it would be good with the Greek salad as well and it was. 

The 2007 Lealtanza Rioja Reserva I picked as a pairing for the cheese sticks.  We haven’t had this wine before so let’s take a closer look at it –

The nose was powerful and aromatic with black pepper, nutmeg, black cherry and eucalyptus notes.  Mick added that he absolutely loved the nose on this wine and I fully agree with that comment.  Tasting the wine it was an interesting mix of cherry, green pepper and coffee flavours.  The structure on the wine was disappointing and it was tannic, needed more fruit and finished thin.  On the upside, it was a very good match with the food, especially the cheese sticks as they neutralized the tannin and brought out the fruit in the wine.  This wouldn’t be a wine that I sit and drink on its own but with tomato based pastas, NY strips steaks, ribs on the BBQ this wine would be very good pairing.

Here is the group rating for the wine - Mick – 87, Mark - 88, Kathy – 87, Amy – 87, Overall – 87.25.

Here is the LCBO information on the wine -

LEALTANZA RESERVA 2007
VINTAGES 208223
750 mL bottle
Price $ 19.95
Made in: Rioja, Spain
By: Bodegas Altanza S.A.
Release Date: Dec 8, 2012
Wine, Red Wine
13.5% Alcohol/Vol.
Sugar Content: 6 g/L
Sweetness Descriptor: XD - Extra Dry

Tasting Note -  Vivid ruby. Spicy, assertive aromas of candied cherry and blackcurrant, with smoke, rose and anise accents. Sappy and seamless on the palate, which displays gently sweet cherry-cola and vanilla flavors and a hint of bitter chocolate. Finishes with good breadth and focus, leaving a suave floral note behind. Score - 90. (Josh Raynolds, International Wine Cellar, Sept. 2012) .

I was surprised at the end of the meal how stupid full I was and really the scallops and shrimp weren’t needed as all the other food was more than enough. 

Sheian brought dessert which was a nice selection of individual pastries and this finished the night up nicely.

A fun night with a different menu from the norm and a couple of different wines to try as well but I’m looking forward to next Saturday at Mick’s house.  I pretty sure I heard him saying something about seafood wrapped in bacon and served on a large helping of beef… 

Cheers!

Mark

Saturday Night – As per recipe – Part 1

Mick and Amy were hosting again this week as I will be hosting back to back Saturdays in the next couple of weeks.   Mick had two new recipes on tap and three new wines selected for the night.

The first course was a curried butternut squash hummus with pita which was a recipe that Mick hadn’t tried before.  He paired this with a 2008 D’Arenberg “The Last Ditch” Viognier.

The nose was powerful with pink grapefruit, lime, banana and lilac aromas.  Tasting the wine, honeydew melon and grapefruit flavours ran the length of the wine.  The structure on the wine was good with crisp acidity but it finished a bit shaper than I would like.  I liked this as a pairing for the hummus as it really helped in quelling the spicy burn of the dish.

Here is the group rating for the wine -Mick – 87, Mark - 87, Kathy – 86, Amy – 87, Overall – 86.75.

There was no LCBO information for the wine but Mick said it was around $18 a bottle when he bought it.  You can get the D’Arenberg “Hermit Crab” which is 70% Viognier and 30% Marsanne for about the same price and I would suggest going that way as I find the Marsanne really softens and rounds out the Viognier nicely.

The curried butternut squash hummus was good except for two things – way too much garlic and way too much spice.  The recipe had both roasted garlic and uncooked garlic in it and the combo was too much, Mick will try this again in the future but will leave out the straight garlic.  Too be fair to Mick here, he did the garlic as per recipe so it wasn’t as if he added more garlic than intended.  The recipe also called for mild curry paste and Mick used the same amount but with hot curry paste which made it very potent, he will use half of the hot in the future or find mild for the next time.

Click here for Part 2

Saturday night – Mick’s Mom joins us for dinner – Part 2

Click here for Part 1

For the third course I did Hummus with Pita and a Tomato salad with Greek feta and fresh herbs. I paired this with a 2006 d'Arenberg “The Hermit Crab” Viognier-Marsanne. This wine we have had a number of times so I won’t be reviewing it in detail. It was its usual excellent pairing with the hummus and was good with the tomato salad.

Irene wanted the recipe I used to make the hummus -
http://mideastfood.about.com/od/appetizerssnacks/r/hummusbitahini.htm so here it is. Couple of notes, it asks for 3-5 Tablespoons of Lemon – go with 3 Tablespoons and not a drop more. I like lemon but find any more than the 3 Tablespoons and it is too much. Also it asks for 2 cloves of garlic… just do the 2 cloves as any more and the garlic will over power everything.

Irene wanted the recipe I used for my hummus -

For the main course, Mick and I decided to ‘kick it Old School’ and went with NY Strips with Zippy Sauce and grilled veggies as a side. I picked a bottle of 2002 Robert Mondavi "Oakville" Cabernet Sauvignon as my pairing for this course.

The nose on the wine was anise, cedar, raspberry, blackberry and green pepper. Tasting the wine you’ll notice big fruit flavours of black cherry, blackberry and cassis. Considering this wine was a 2002, I was very surprised at how much fruit was there. The structure on the wine was very nice with soft tannin, good acidity and great fruit; this wine has aged very well. It was a great pairing with the food.

Here is the group rating for the wine – Mick - 90, Mark - 90, Kathy – 87, Amy – 89, Overall – 89.


There is no LCBO information on this wine but I’m pretty sure I picked this up at the LCBO years ago for around $60.

For dessert I picked up a La Rocca “Ruby Red Velvet” cake for dessert which made a nice ending to the meal.

It was fun having Irene join us and it was a fun night of good food, wine and conversation and you really can’t ask for much more than that!


Cheers!


Mark

Saturday Night – Six makes it a party!

Last Saturday night we added Pat and Jack to our usual Saturday night dinner with Mick and Amy. I had a new Chilean Viognier that I wanted to try so my first course was hummus and pita which happens to be a great pairing for Viognier. I also did a Tomato and Feta salad to go with this course as well.

"Hummus, Tomato and Feta"

The nose on the 2009 Anakena Viognier was pretty with gooseberry, peach, lychee and cut grass. Tasting the wine you’ll notice a grapefruit flavour running the length of the wine. The mid-palate and finish of the wine had a slight bitterness to it that I wasn’t keen on. It was a decent pairing with the food.

"Not a bad little wine for $14"

Here is the group rating for the wine – Mick - 85, Mark - 84, Kathy – 85, Amy – 85, Overall – 84.75.


Here is the LCBO Information on the wine –

ANAKENA SINGLE VINEYARD VIOGNIER 2009


VINTAGES 45138
750 mL bottle
Price: $ 13.95
Wine, White Wine
13.7% Alcohol/Vol.
Sugar Content : XD
Made in: Chile, Chile
By: A.F. Arco Iris S.A.
Release Date: Jan 8, 2011

Tasting Note - Very pale with a green tint; peach and honeysuckle nose; sweet peachy fruit, lively acidity. Full-bodied. Score - 89. (Tony Aspler, www.tonyaspler.com, A Wine Lover's Diary, Sept. 14, 2009)

"A Zippy Sauce Top Ten White"

The six of us killed this bottle pretty quickly so I opened a bottle of D’Arenberg "Hermit Crab" Viognier I had on hand. After a sip or two of the D’Arenberg Viognier it was very apparent why it is on the Zippy Sauce Top Ten Whites and the Anakena is not as it was an absolutely stunning pairing with the food. (Click the link in the Zippy Sauce Top Ten Whites for the earlier review of this wine).

"Mmm... Shrimp, Lobster and Steak"

For the main course I did Beef Tenderloin with lobster and grilled shrimp topped with Béarnaise sauce and baby white potatoes and sugar snap peas as the sides. I was in the mood for a big yummy Cabernet to go with this dish and was originally leaning towards something from Bordeaux but then came across the 2004 Altaïr from Chile (see Zippy Sauce Top Ten Reds for earlier review) and went with it instead. This wine was even better than the first time I had it and was so good that I cracked a second bottle to get us through dinner.

"A Zippy Sauce Top Ten Red"

I still have two bottles of the 2004 Altaïr left on the rack and look forward to trying them in a few years as this wine still tastes a bit young and it wouldn’t surprise me in the slightest if it is even better down the road. The 2004 is no longer available at the LCBO but the 2005 Altaïr is listed on Vintages Online. The 2005 has the same 94 Wine Spectator rating as the 2004 did so hopefully it is just as good. I will be ordering myself a few bottles of the 2005 and will review it once it comes in.

"No Drunken Review on this one folks!"

For dessert we had a selection of dark chocolate and I opened a 2001 Phelan Vineyards "Napa Valley" Cabernet Sauvignon. It was a nice fruit forward Cabernet that went well with the chocolate. I didn’t make notes on this wine so unfortunately there is no review for this wine. There was also a bottle of Yalumba Antique Tawny (Port) that I opened which was good at the time but my pounding headache today thinks that might have be a mistake on my part.

"Brix 70% Dark Chocolate"

"Lindt 70% Dark Chocolate"

"Good Port = Bad Hangover"

It was great seeing Pat and Jack again and thanks to Mick who grilled the Tenderloins and the Shrimp for me while I was busying in the kitchen with sauce, veggies, lobster, etc. as he did an awesome job with both.


Cheers!

Mark

Saturday Night – Burnt or Salmonella – Part 2

For the second course of the evening Mick prepared a Baked Spicy Shrimp recipe. The shrimp were breaded in a spicy coating, pan fried briefly and then covered with cheese before being transferred to the oven to bake in individual ceramic dishes. He served the baked shrimp with a tomato-based salsa. Mick paired the dish with a 2008 d’Arenberg “The Last Ditch” Viognier.

"Spicy baked shrimp with cheesy goodness"

The nose on the wine was kind of funky as it was a mix of burnt popcorn and roses. Tasting the wine was interesting as you get a quick hit of pear and then the wine just disappears from your mouth, leaving you with a very faint taste of vanilla. The best way I can describe this wine is like throwing a drop of water on a hot plate - you get a brief sizzle and then poof it is gone. The shrimp were very spicy and unfortunately this wine did nothing to cool the spicy burn. It was an OK pairing with the shrimp but I’d lean towards a French Sauvignon Blanc as a pairing with this dish in the future.

Here is the group rating for the wine – Mick - 86, Mark - 83, Kathy – 84, Amy - 85, Overall – 85.5.

"Pure Viognier"

Here is the LCBO information on the wine –

D'ARENBERG THE LAST DITCH VIOGNIER 2008


Vintages 25064
750 mL bottle
Price: $ 19.95
Wine, White Wine
13.5% Alcohol/Vol.
Sugar Content : D
Made in: Australia, Australia
By: D'Arenberg Wines
Release Date: Apr 3, 2010


Tasting Note - Bright and jazzy, with a tart edge and lots of lemon and lime character mixing with the floral and pear flavors. Finishes with zip. Drink now. Score - 89. (Harvey Steiman, www.winespectator.com, Nov. 30, 2009)
I liked this new recipe it was way too spicy and buried the flavour of the pink shrimp. Albeit I was worried that frying and then baking the shrimp would dry them out, Mick cooked the shrimp themselves to perfection..

Click here for Part 3

Saturday Night – Shrimpageddon – Part 3

Click here for Part 1

The final shrimp course of the evening was a baked shrimp dish with feta and diced tomatoes. Mick paired this with a 2007 D’Arenberg Hermit Crab Viognier.

"Good but missing something..."

The nose on the wine moderate with aromas of honey, grass and pine. There is an oiliness that Mick and I always enjoy but I think it puts the ladies off a bit. The wine had a vanilla flavour that dominated the wine. The acidity on the wine was decent and between that and the oiliness gives the wine a full rounded mouth feel. It was a good pairing with the dish as it contrasted nicely against it.

"Wonderful wine!"

Here is the group rating for the wine -Mick – 89, Mark – 89, Kathy – 85, Amy – 86, Overall – 87.25.

Here is the LCBO information for this wine –

D'Arenberg "The Hermit Crab" Viognier/Marsanne 2008

Vintages 662775
750 mL bottle
Price: $ 17.95
Wine, White Wine
13.5% Alcohol/Vol.
Sugar Content : D
Made in: South Australia, Australia
By: D'Arenberg Wines
Release Date: Jan 23, 2010

Tasting Note - (a 72/28 blend) Light, bright gold. Pungent aromas of tangerine, poached pear and floral honey over a subtle underpinning of minerals. Supple, gently sweet orchard fruit and melon flavors are firmed by a citrus zest quality and pick up an exotic floral note on the back end. This juicy, fruit-driven wine will work well with spicy foods. Score - 89. (Josh Raynolds, International Wine Cellar, July/Aug. 2009)

* Note – this LCBO listing is for the 2008 and not the 2007 reviewed here.

The baked shrimp was probably the weakest of the three new recipes but it was pretty good, it just seemed to be missing a certain something to make stand out and ‘wow’ you.

It was great trying three completely new recipes and a couple of new wines. I’d like to thank Mick and Amy for hosting this week.

Cheers!

Mark

Saturday Night – COM-B-Q Light

We usually do a COM-B-Q with four couples and this one we did with three couples, hence the "light". Mick and Amy were one of the two visiting couples and Chris and his fiancé Jan were the other couple. I was excited about the dinner as this gave us a chance to meet Jan before the wedding, we had tried earlier in the year to do this but unfortunately Jan was ill so it ended up being just Chris attending that dinner.

"Amy's plate"

"Some Tomato with that Feta"

"Way too long since we last had this wine!"

The menu for the evening was as follows –

Mark and Kathy – Hummus with Pita + Tomato and Feta Salad paired with a 2007 d’Arenberg Viognier.

Mick and Amy – Grilled Prosciutto wrapped Shrimp paired with a 2006 Hogue Riesling

Chris and Jan – Grilled Beef and Vegetable Skewers paired with a 2005 Durbanville Hills Shiraz

Dessert – Raspberry Mango Cheesecake paired with a 2005 Perrin & Fils Muscat Beaumes de Venise

"Spicy but very good"

Some quick notes about the wines -

The d’Arenberg Viognier was the deciding factor in the food choice as I found a couple bottles on the rack a few weeks ago and hadn’t had this in awhile and decided to base my food pairing on the wine vs. the other way round. This wine is really fun to have with hummus as the wine on its own is very dry and somewhat sharp but pair it with hummus and it becomes a very fruit forward and soft wine.

"Nice pairing with the shrimp"

The Hogue Riesling caught me a touch off guard as it was on the drier side; I have gotten too used to Kabinett Riesling and their off dry style. Once I adjusted my preconceived notions I found that I enjoyed this wine with the shrimp.

"Chris proudly displaying his meat"

The Durbanville Hills Shiraz was nice; good fruit with a nice hit of pepper made this a very good pairing with the grilled beef skewers.

"Plated Grilled Beef Skewers"

The Muscat Beames de Venise was interesting, much higher in alcohol that I expected in the dessert wine (15%) but it had this honey lemon flavour going for it that I enjoyed.

"Very easy drinking"

"Raspberry Mango Cheesecake"

"Different but good"

The food and wines were all very good (though I ate and drank way too much!). I enjoyed chatting with Jan on a wide range of topics and getting to know her a little better. I always enjoy the leisurely format of these Com-B-Qs, an evening with good people and good food always equals a very good time.

Cheers!

Mark