Our first event in 2007 was a sous-vide dinner at Diva at the Met in Vancouver. Executive Chef Ray Henry of the Metropolitan Hotel gave us a brief presentation about sous-vide cooking and what is happening in the culinary world and at Diva in particular while we sipped on a glass of 2004 Laborie Sauvignon Blanc. We sat down for a dinner prepared using primarily sous-vide techniques starting with beautifully presented Nova Scotia lobster with a 2003 De Wetshof Lesca Chardonnay followed by a slow cooked (not sous-vide) Virginia striped bass with pork belly and aromatic froth paired well with a 2003 Danie de Wet Nature in Concert Pinot Noir. Our meat was milk fed Quebec veal with double smoked foie gras and hedgehog mushrooms paired with 1995 Château Patache d'Aux Bordeaux. We finished with a 1998 Tollana Coonawarra Botrytis Riesling from Australia and dessert including a tasting of sous vide pears. Congratulations and thanks to Jim Esplen and David Spurrell for a fine selection of wines and to Ken Cross for his accolade to Chef Ray Henry and his brigade for an excellent dinner and demonstration of the uses and techniques of sous-vide cooking.