After an absence of several years from Vancouver's fine Four Seasons Hotel, the Vancouver Branch returned for an excellent Christmas Dinner event. The hotel has been in the process of renewal and on the main floor has now created a very stylish restaurant and bar that opened the day following our dinner, which was held in Le Pavilion, a delightful room that many of us remember from the original days of the Four Seasons in Vancouver.

Our evening started with a reception and Champagne Baron-Fuenté Brut accompanied by Chef's canapés - Kusshi Oysters with a Minus 8 Mignonette, Canadian Sturgeon Caviar on Cauliflower Blini, Parsnip and Coconut Soup and Lobster "Thermidor", an impressive start to an impressive evening.

Our dinner commenced with Poached Hamachi with Maitake Mushrooms and Pomegranate Sauce and a fine 2006 Rocca delle Macie Occhio, a Vento Vermentino wine followed by Diver Scallops with Maple Onion and Mustard Purée and William Fèvre's excellent Chablis Fourchaume. Our Roasted Squab Breast with Caramelized Squash, Chestnuts and Cabbage was accompanied by a 2002 Savigny-les-Beaune from Moillard and followed by our main course, Bison Tenderloin "Rossini" with Foie Gras, Spinach and Black truffles and a 2000 Château Beaumont. Our meal finished with Apples Three ways - an Apple Tartin, a Flan with Citrus and a Parfait with Pinenuts and a 1998 Chateau Lafaurie-Peyraguey Sauternes to end a magnificent Christmas dinner!

Our thanks go to Chef Sean Murray and his hard working brigade for a splendid dinner and to the hotel's Lisa Ng and General Manager Guy Rigby for ensuring the success of the evening, and also to our Cellar Master David Spurrell for his presentation of the wines and to Dr. Robert Rothwell for his fine accolade.