Beverages · The pairing room

Start with the plate.

Name the dish's structure and the whole cellar answers — wine, sake, tea, coffee, beer or spirits on structural merit, never category habit. The move is always named; the reason is always written out.

Seared scallops, vanilla nage, shiso tempura Spanish paella Pacific Northwest clam chowder

Bistec a la Cazuela: Beef and Potatoes Stewed in Oregano and Black Pepper Sauce · as the Library describes it — full weight · very rich · well salted · a little acid · a thread of smoke · hot · led by cinnamon, oregano, smoke, toast, pepper and cream · a morning plate · adjust this plate →

Bridge — shared noteCut — cleanseContrast — opposition

Bridge

Americano — Kurukahveci Mehmet Efendi Turkish Coffee Coffee, as served the dish's smoke meets 'roasted' in the pour; smoke speaking to smoke.

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English Breakfast tea Tea, as served the tannin ('black tea') scrubs the cream and salt between bites; the palate arrives clean at every pass.

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Water Kefir: Ginger Lemongrass Non-alcoholic · Motherlove Ferments the bead (a fine, persistent bead) scrubs the cream and salt between bites; the palate arrives clean at every pass. Not yet carried in British Columbia — its page tells you where it comes from.

Bridge

Espresso — Kurukahveci Mehmet Efendi Turkish Coffee Coffee, as served the dish's smoke meets 'roasted' in the pour; smoke speaking to smoke.

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Earl Grey Tea, as served the tannin ('black tea') scrubs the cream and salt between bites; the palate arrives clean at every pass.

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Lemon Ginger Canned Water Kefir Non-alcoholic · Happy Gut Pro the acidity (bright acidity) scrubs the cream and salt between bites; the palate arrives clean at every pass. Not yet carried in British Columbia — its page tells you where it comes from.

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Pavillon Blanc de Château Margaux Wine · Margaux the acidity ('citrus') scrubs the cream and salt between bites; the palate arrives clean at every pass. After the morning pours, where the service allows. Not yet carried in British Columbia — its page tells you where it comes from.

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Faiveley Corton-Charlemagne Grand Cru Wine · Domaine Faiveley · Aloxe-Corton the acidity ('green apple') scrubs the cream and salt between bites; the palate arrives clean at every pass. After the morning pours, where the service allows. Not yet carried in British Columbia — its page tells you where it comes from.

Suggestions are structural, drawn from each pour's own recorded markers · back to your cellar