sooke harbour house still wins hands down. but i may be biased.
was speaking to the sommelier, he was telling us about what it's like to work at a restaurant like that. it's much like no reservations =) haha. how the kitchen's a chaotic place where the groups (fish, meats, desserts...) work seamlessly to produce the right food at the right time to please the guests. and how they have to change the menu little by little or it throws the kitchen into a complete mess and they can't serve 60 people in a night... =) and how the chefs taste the sauces they make for each table to ensure they've achieved the right, consistent taste. they were all so smiley and considerate as well! he's really passionate about wine as well =)

gerald! i'll send it to you tmr. promise =)

school starts next week! it's going to be a nice year -grin-
not too much work...just one tutorial a week (ie one essay a week), and labs on week 1,3 and 5. yay.

time to remember my priorities and stick to them.