吃喝十二小時實錄 – 24/4/07

24/4確是好日,城中差不多有七項Wine Events / Dinners,有業內,有公開。我有幸參與其中三個,從早喝到晚,以下是我的「吃喝十二小時實錄」:

12:35pm – 到Petrus與Pol Roger總栽Patrice 會面並午膳 – 飲了6款香檳:

Brut Reserve NV

Brut Reserve 1998

Vintage 1988

Rose 1999

Rose 1996

Cuvee Sir Winston Churchill 1996

3pm – Altaya Pol Roger Trade Tasting – 又喝多2款香檳,少不免再次試回之前酒款作比較

Cuvee Sir Winston Churchill 1995

Blanc de Blancs 1986

4:45pm – 與Dee和Dr. S到萬利,開了他倆及其他酒友的存貨:

2003 Les Suchots

1999 Domaine Ann Gros Clos-Vougeot

1997 Taylor's Vintage Port

1999 Tenuta Guado Al Tasso, Bolgheri

7:15pm – 到帝豪酒店參加Sinolink的Mollydooker Trade Dinner

7:45pm – 由Mollydooker代表guide tasting喝了四款2005酒:

The Boxer

Two Left Feet

Enchanted Path

Carnival of Love

8:30pm – 晚飯進行中,但已飲飽十成十,要對面前四杯重量級拳王說「不」了

10:30pm – 睏到睜不開眼,卻收到酒友M及$要吃宵夜,並以2004Gaja Gaia & Rey及專車送回家作利誘

11:40pm – 屈服,與Dee到山林道高流灣火煱店會合兩名餓酒鬼

12:45pm – 電視正播「洗寃錄」,M酒友確實肚餓,$酒友尚算正常,Dee和我那兩杯晶瑩剔透的Gaia & Rey繼續作養魚用

1:30pm – 精力旺盛的M終於完成所有食物和酒,付賬!

2:30pm – 回到家,體力透支, 倒頭即睡!

HKU Space 宴會及餐桌禮儀實習

Western Banquet and Dining Practice SE 15-042-30-72 (61)
宴會及餐桌禮儀實習

 

Enquiry 查詢: 2975 5882

Fax 傳真: 2540 1043

Email 電郵: alan.chu@hkuspace.hku.hk

Course Start Date 開課日期: 26 Apr 2007

 

:: 課程簡介

 

“Dining” 西 (Dress Code) 西 (Toast) (Cocktail) 。課

西 西
$310

導師


上課時間

8 10 10 10

堂數

6 ( )

上課地點

250 11 1104

教學語言

( )

 

學費

$1,180

泡泡夜@Red Tavern – 20/4/07

為預祝amylcookie六月新婚之喜,順道讓tata和我多試氣泡酒,kikikuet發起泡泡夜,以喝氣泡酒為BYOB Wine Dinner主題,集合17位Blog/酒友之力一嚐多款氣泡酒。但為免單調,酒單也包括紅、白及甜白、甜紅酒,以慰各酒鬼。

Klement仗義協助訂鴨巴甸街的Red Tavern閣樓全層,thank you!

現場布置優雅,燈光柔和,有賴AM的自備白光電筒為一眾攝影者打燈,在此謝過!

當晚喝了:





吃了:

Vin Lo自携蝦:

Klement自備金華火腿 & "Amy Mango Cake":

“THE CULTURE OF HIGH QUALITY CHOCOLATE” by Il Bel Paese – 26/4/07

                                

Dear il Bel Paese’s friend,

We proudly inform that the next ‘food appreciation’ session will focus on chocolate. Better to say: Amedei Chocolate!  In less than 20 years, Cecilia and Alessio Tessieri have brought the art of making chocolate to the heights. Their mythic Porcellana has been regarded and awarded as the best chocolate in the world.  Being the sole retailer in Hong Kong carrying Amedei Chocolate we have witnessed how many chocolate lovers and connoisseurs are present in HK and, frankly, we learned from them to appreciate more and more this unique product.

The tasting session covers 7 different types of chocolate, including the top Chuao & Porcellana, and the newest addition to Amedei collection: Barra 9. 

Mr. Alberto Larocca, just back to HK from Amedei headquarter in Tuscany , will lead the session and will help the participants to discover the exceptional and unique flavor of each product.

Theme   :                       THE CULTURE OF HIGH QUALITY CHOCOLATE

Date:                            26 April, 2007  (Thursday)

Time:                           7:00pm – 8:30pm

Venue:                          Il Bel Paese,  23 Sing Woo Road, Happy Valley

Fee:                             $ 150                          

Toscano Brown

Cru: Jamaica & Trinidad

Toscano Black 70%

Chuao

Porcellana

Barra 9

Chocolate will be paired with Vinsanto, Marsala & Moscato  wines

Payment:                      – by cash or credit card if made in person at any of  il Bel Paese shops

– by crossed-check payable to ‘il Bel Paese Limited’ mailed to:

  Il Bel Paese, Suite 815, Block B, Seaview Estate, 4-6 Watson Road, North Point – HK

Limited seats available

il Bel Paese’s  tutorial series always ……

  • introduce the participants to better understand the culinary culture of  Italy
  • are a showcase of unique, genuine & typical gourmet products
  • educate to a better quality of life at table and beyond
  • are conducted in a friendly & interactive way
  • are for people in love with beauty

Ciao

il Bel Paese

Suite 815, Block B, Seaview Estate, 4-6 Watson Road, North Point – HK

Tel: (++852) 2868 1300;  Fax: (++852) 2868 1328;  E-mail: belpaese@biznetvigator.com

www.ilbelpaese.com.hk

「別做Dandy男」 by 《號外》佘宗明

閱讀今期《號外》,佘宗明寫了篇「別做Dandy男」,內容提到Wine Tasting和紅酒, 內容我有同意,也有不同意,就節錄文章的上半部份跟大家分享一下:

Dandy是指特別姿整的男人,是指那些對自己外表十分注垂講究的男人,即使爛撻撻都是花心思花將間弄出米的刻意不修邊幅。張國榮是Dandy ,陳百強是Dandy(Sorry, 情意結, 我不同意他倆是特別姿整的dandy男,他們真的是有樣有氣質的俊男!),黄耀明是Dandy,郭富城也是Dandy,現在連甘國亮都是Dandy的。周潤發當年就算穿得多瀟洒多飄逸,那都是別人替他扮出來的,他自己根本就無所謂。梁朝偉雖叫萬人迷,但他都沒有那份死都要靚的狠勁。(咦,為何沒有謝賢父子??)

除了衣著講究,Dandy男人還不務正業(人家藝人獻身藝術算是不務正業??),喜歡花時間花錢在高級的玩意上,例如玩船玩車玩高爾夫玩表玩相機。一方面他們是追貴族荼靡的富家公子(某部份富家公子也有努力認真工作的, 如李澤鉅,他們家裡有錢是罪麼?) 或年輕才俊,一方面他們是不甘當平民的上流人。雖然沒有那個身份,但不管從言行從衣著,他們都把自己看成公侯子爵,都樂於做一個什麽也不用做的現代貴族,只是收租收息賣買股票黄金外匯賺錢(難道要人人掃街洗碗掘地維生才算腳踏實地嗎?)。逢「波」必到,逢Fashion Show必到,逢錶展都到,逢Wine Tasting也到(嘩,這句說話可圈可點,我去過那麼多Wine Tasting也遇不上那些公侯子爵啊!) ,逢錶展都到。除了要To be seen,還因為他們實在無事做。(我想我較佘宗明不幸,我認識的那羣朋友仍是要為兩餐為養家每天勤奮工作的人。)

三代穿衣,五代吃飯,十輩子才可以掛畫。品味這回事是世代承傳的。沒有家底,要學也不是不可以;但又要拼命賺錢,又要逛街看秀,哪來這麼多時間?所以大部份Dandy男都是老豆有錢,這樣才有閒情逸致去賞花弄月。

新Dandy則是指新一代追求生活品味的人,他們不但只對自己的樣子和衣著講究,不但只要去曬太陽做瑜伽,他們還要飲紅酒,抽雪茄(不想被歸類的要轉劈生力食紅萬了!),收集Vintage傢具,戴機械錶,聽黑膠,玩相機,逛畫廊,自己開遊艇,而且還跟你說喜歡自己落厨整番兩味。

Dandy都自命不凡,都自覺高人一等,都暗地裡趾高氣揚,不可一世。他們未必誰也瞧不起,但你穿得核核突突,還以為自己很有型,Dandy男一定「蔑」你到你暈。他們未必是財經專家,未必學貫中西古今,未必能歌擅舞;但跟他們鬥穿衣服的品味,他們一定跟你死過。Dandy最大的敵人不是窮人,Dandy最大的敵人是有錢但沒有品味的人,是有很多錢但卻不懂得享受的人………………………………………到二十一世紀,Dandy則是指那些對衣著和樣子十分講究的俊男。過去最著名的Dandy一定是Oscar Wilde,他的金句是: I have the simplest tastes, I am always satisfied with the best。…………….

讀到這裡,我想各位都對佘宗明眼中的Dandy男有了大約概念,對於Wine與Dandy方面的關係描述作者亦未有再深入探討,我就不把全文放在這裡了,有興趣閱覧全文者請自行購買《號外》。

諷刺的是,《號外》是本港著名的生活潮流消閒雜誌,內容不乏潮流品牌介紹,Wine & Dine好去處,目標讀者羣有許多都做足佘宗明所講的「高級玩意」,一個人到底如何能夠享受負擔得起的生活之餘,又可清晰地與一般凡俗的公子哥兒劃清界線??

閣下是否Dandy男,可自我審查一下,但我倒不認為做一些所謂追求生活質素的事便算是「扮嘢」,當然我不排除有某類人以為飲「紅酒」、打高爾夫或聽黑膠很潮,便漠視自己舌頭感覺或關節狀況,明明覺得不好喝不好玩也要扮作很enjoy很懂,但也請不要一竹篙打一船人,凡見人享受葡萄酒抽雪茄便把人家stereotyped;畢竟,時間可證明一切,「扮嘢」的人始終有穿崩的一日!

最後,各男Blog友,可否老老實實撫心回答以下問題:

想不想做二世祖?

Dinner@小東京 – 19/4/07

與「像大狀多過像大夫」的朋友A到尖東幸福中心地庫內的小東京日本料理晚飯,準備兩瓶酒;先喝了早前曾在Ponti Wine Fair嚐過的2004 Marilyn Merlot, Napa Valley, U.S.A.,新鮮紅莓和花香氣味迷人,但入口卻偏簡單,單一紅果,少許紅豆,然mid-palate略嫌空洞,口感遠較氣味遜色;打折後$250…當一般食飯酒還算可接受吧!戲肉是2002 Penfolds Bin 707, Australia,由於年資尚淺,仍頗肥大肉厚,故用醒酒器透氣約一句鐘後試始變得較平易近人,黑醋栗是主角,配角是朱古力,中酸,酒體豐厚,大量成熟丹寧,透氣兩句鐘後出多了布冧和藍莓,絕對可再陳年多六至八年。

主任Eric很友善,介紹了許多關於日式料理的特色,更慷慨送了兩杯By-glass wine給我們試:

2004 Childress Vineyards Classic Red Table Wine, North Carolina, U.S.A.

2004 Childress Vineyards Polaris Late Harvest White Wine, North Carolina, U.S.A.

吃了許多小東京的招牌菜,全是水準之作,最欣賞小東京卷及和牛,好美味!


一頓吃得很滿足的飯,A,多謝好介紹!

Philipponnat Champagne Dinner @ Conrad – 9/5/07

Dear Fellow Wine Lovers,

 

Connoisseur Wines & Spirits (HK) Ltd. Is extremely thrilled and honored to announce that Mr. Philipponnat, owner of probably the finest boutique champagne house in the world dated back from the 18th century, will host a historic tasting dinner for the very first time in Hong Kong of which he will present a series of his great champagnes. Reservations are strictly on first-come-first-serve basis as seats are very limited.

 

Due to the limited quantity of wines available, the event will be limited to a maximum of 50 persons and allocated on a first come first serve basis.


Reservation can be done by phone at 2772-3670 or by email.

 

Time: 7pm for Pre-dinner tasting, Dinner commences at 7:45pm

Date: 9th May, 2007 (Wednesday)

Venue: Hennessy Room, Conrad Hotel, Admiralty, Hong Kong.

Price: HK$1,590

 

Philipponnat Champagne Dinner

“Traditional, uncompromising Champagne House for True Connoiseurs”

 

Canapés

(Royal Reserve Brut Magnum, Réserve Rosé Brut)

 

Dinner

 

Fresh Poached Jumping Shrimps with Mediterranean Vegetables enhanced with Olive Oil

(Grand Blanc 1999)

 

Pan-Seared Red Mullet Fillet with Baby Artichokes and Onion Juice

(Réserve Millésimée 1999 Magnum)

 

Ove-Roasted Royal Pigeon with Yellow Mushrooms

Duck Liver Ravioli and Pigeon Leg

(Cuvée 1522 Rosé 2000)

 

Coulommiers Cheese with Dried Fruit and Assorted Nuts

(Clos des Goisses 1992)

 

Champagne Parfait on Fresh Raspberry and Chocolate Truffle Slice

(Sublime Réserve 1996)

同學聚舊@BB’s Bistro – 17/4/07

相約幾位多倫多Highschool同學到尖沙咀諾士佛臺聚舊,其中一位更是久久未見,很開心。

叫了支意大利2005 Bava Cor de Chasse DOCG Gavi di Gavi,清爽香檸,易入口:

Entree叫了田雞腿、青口、蝸牛:

我們四人一人一個Main Course, 我叫了龍蝦,友人要了吞拿魚扒、鴨胸和海鮮會:

兩位男士太飽,只有我們兩位女士繼續衝鋒陷陣,朋友叫了火焰Creme Brulee,而我這個朱古力痴就叫了個朱古力pudding,造得非常好,朱古力軟心熱得恰到好處,外皮鬆軟好咬口:

之後再到隔壁酒吧喝了半杯Tetley's Bitter,還要開車不敢喝太多…