Toronto offline Aug 27,28,29

Sounds like a good idea A, I'm game assuming I'm in town!  Possible getaway to Tobermorey or NYC in the works and might happen that week.  I'd host at my place...but I don't wanna lol.

Great idea A.  27th is the only doable date.    After that I'll be in Muskoka for the long weekend.  The following week/weekend might be better.  

I’d love to but the dates won’t work for me, A. 

Would love to as well A, but I'm stuck in glorious Niagara Falls for work.  

Should we push this to the following week?

abryce posted:

Should we push this to the following week?

3rd or 4th would both work for me. 

The 5th doesn't work but the rest of the week looks good. 

Let's see who chimes in for the 3/4  and make a decision next week.

Any suggestions on restaurants?

Thank you vincentric for directing me to this post. I have to admit I haven't regularly scan the forum. I keep using the changed of format as excuse. 3rd or 4th would be splendid. Count me in. 

Who wants to drink what, and where?  Does the 4th work?  And how about some wine declarations, if only to get a ballpark on value range and potential theme, or just to get some balance in what we're drinking.

Lets settle on the 4th. Maybe Richmond Station? I haven't been in a while, anyone feel free to jump in with suggestions. 

So far we have :

Myself +1

Machine

Vincentric

Vinelouse

I was also talking to "vinchanted" (hope thats his moniker) and he said he was in also.

We could leave it open for one/two more?

I'd second Richmond Station, haven't been there for a while but always liked their take on food.

It's been a while since I did one of these somewhere that I had to pay corkage, I'm assuming we should be looking at bottles in the $125-200'ish range per person to make it worth it??  Any theme aside from good dry whites/reds/bubbly??

The 4th and the Stn fine.  How about Burgundy as a theme?

Burg works for me and I think for abryce.  If someone doesn't have burg maybe they could bring bubbly?

I just called, the restaurant is booked up already for 7 pm on the 4th (8:30 is open but presumably too late), the semi-private room appears to be available and I've had to email them to confirm what the minimum total would be for that room...if others have more knowledge/a contact (I emailed Stephanie) on booking the room maybe chime in?  Once I get an answer back I'll post...

My first thought is 2006 Maison Vincent Girardin Corton-Charlemagne Quintessence; its definitely massive, and I described the one that I had in June as a little flabby, but I find a lot of white burgs that are above the pulighny-montrachet level to be this way; it wasn't oxidized.  Looking for others also but unfortunately my cellar inventory file was overwritten by a prior version so I can't seem to find anything!!!  I have some super old red burgs (1966 and 1967) that are likely dead or might be really interesting but this isn't the time for rolling the dice; most of my other red and white burgs are too young but I'll keep looking.

I could bring bring a 2011 Henri Boillot Corton Charlemagne along for comparison if you want to bring the 06 Girardin - could be interesting.  Am fine with rolling the dice and could bring along a 1966 Confreres des Chevaliers du Tastevin Gevrey Chambertin Petit Chapelle, Bouchard Aine et Fils for a DOA (Dead or Alive?) flight...  Am flexible however and have other options as well.  These are just ideas.

There is a Cantonese place Dragonboat we usually go to in Markham for offlines, I can take care of stems, no corkage, and food is excellent.

I'm good with any location though, let's see what the group says.

RS semi-private room Would be a minimum of $1,300 before tax and tip...and this is why I either cook kick-ass food here or go to places with no corkage lol...especially now being on a temporarily fixed budget, blowing a wad on ubers and corkage fees doesn't add up for me.

I'd be up for dinner at Dragon Boat in Richmond Hill, food is very good, corkage is $0, and we've never had any of the food clash with the wines that we bring...aside from when a nonbeliever newbie brings a young full-bodied red or a sweet wine, thinking that is what matches 'chinese food' (some of you have seen my prior pics of what we drank at our chinese food dinners...).  Dinner would probably not be more than $45-60 per person including tax tip and $0 corkage from what I recall...Abryce is that in the ballpark?  I'd host at my place but I don't think I have time to throw together a gourmet multi-course meal...

RM my older bottles are below...I wouldn't even want to waste the corkage on attempting out somewhere, probably save them for a meal at someone's home:

1966 Bouchard Père et Fils Chapelle-Chambertin
1967 Bouchard Père et Fils Nuits St. Georges

I haven't conformed but it looks like I"ll be in Israel next week. so i'm 80% sure I won't be able to attend. 

robsutherland posted:

I haven't conformed but it looks like I"ll be in Israel next week. so i'm 80% sure I won't be able to attend. 

Oops!

Sorry to hear Rob.  Hope you have a good trip.  Machine,  noted.  Let's save the oldies for a home event then.  If you do one, I'm happy to pitch in with the cooking.  

Still like the idea of a couple of Corton Charlies..

Dragon Boat sounds good and I could make it a trio with a 2012 Antonin Guyon Corton Charlemagne.

Hi Alfred,

This is Eric I will like to join with a plus 1 and i vote for Dragon Boat too

Eric is anyone talking to Chef Ken??  Wednesday is his night off, he loves burg, if he came to dinner maybe we'd get better food lol

Chief said maybe~

We need at least one person who speaks cantonese lol...I can only count to 10 and swear.

Dragon Boat sounds good.

Dragonboat booked for 7pm wed sept 4 under Bob.

See you guys there, I'll bring a white and a blind, just have to confirm the wine the next few days.

I think by then I'll be blind from too much wine drinking...still planning on the corton charlie.

Anyone bringing a desert wine? I could bring a 1997 Puklus Pinceszet (Janos Puklus) Tokaji Szamorodni Dry Szentkerest Dulo.

Any wines other than Corton Charlie declared yet?

Dessert wine has generally been poor match with cantonese food imo, same with big young fruity reds...I'd personally vote for the CC, though we do need some aged dry reds; I'll double-check my red burg inventory just in case, if we're sticking to the burg theme!

I'm checking with some of the other attendees on what they expect to bring...

Wanna scrap the burg theme and just do reds whites bubblies that don't suck?

Abryce do you want me to bring a dozen stems also?

Wine that doesn't suck is a good theme.  Still like Burg, but doesn't have to be the theme.  Am happy to swap out the cc for an older red.  2 Corton Charlies would be plenty...  Will stay tuned...

VinC I have a 2005 Bouchard Enfant Jesus but for the life of me I haven't been able to find it...still looking.  I have some 2007 burgs that are yummy and $125'ish I think but probably more classic than they are interesting.  2 CC's would be plenty, they would be a good match with roasted duck, as would red burg also of course!  If A and I both bring a dozen stems we will have 3 each, should suffice...I think we are at 8 humans.

I'll bring a 2010  Jadot Clos Vougeout and a blind white. I could also do 16 Enfant Jesus instead to contrast machines 05 if wanted by group. Let me know