Editorials

MON NOV 05, 2007. The Fairmont Waterfront Hotel Vancouver played host to a gala dinner celebrating the inaugural Air New Zealand flight between Vancouver and Auckland. I felt very privileged to be sitting amongst a carefully selected group of New Zealanders, Canadians and the odd Australian members of trade, government, tourism and Air New Zealand dignitaries in a beautifully New Zealand themed Waterfront Ballroom.

The night began with a cocktail reception that included an intimate meeting of an entire Air New Zealand crew. A couple of flight attendants commented to me of their excitement and joy of the new route to Canada and they stated that within the Air New Zealand crew, Vancouver ranked as the most sought after flight to work on. The enthusiasm and good-will between New Zealand and Canada continued once everyone was seated in the ballroom and we were all greeted to a lovely if not lengthy traditional New Zealand Maori and Native American welcoming.

A sumptuous 5 course meal was served throughout the evening while we listened to a host of speeches from the Air New Zealand VP for the Americas, the Chairman and the CEO for the airline amongst others. One of the great stories involved Air New Zealand representative and BC's own Douglas Seiffert who in 1992 was there at YVR when Air New Zealand closed it's doors and flew out of Canada for the last time and he vowed at the time that he would be here to open the doors to the first flight when it returned back to Canada. On Friday 02 NOV, 2007 Doug was there to tearfully open the doors to Air New Zealand and fulfill his dream. It was a touching story and the night continued in similar fashion as we were entertained by the Vancouver Children's Choir, New Zealander Hollie Smith and her band and the Air New Zealand Kapa Haka Group. The evening's celebration menu was designed by Shannon Walsh-Wrightson a New Zealander who has long called Canada home. Shannon not only is the Executive Chef at Vancouver's Fairmont Waterfront Hotel but is also the designer of the menus featured on Air New Zealand in the premium cabins for the flights departing from Vancouver! Shannon spoke to us briefly about his preference for the wonderful produce that comes out of New Zealand and Canada and how he incorporates these ingredients into his menus. His menu served to us this evening combined an exquisite combination of local and New Zealand flavours beginning with Ahi Tuna & Seared Scallops followed by a wonderfully refreshing New Zealand baby spinach salad with Saltsping Island Goat cheese, apricots and brandy snaps. Olive crusted lamb rack, duck confit with butternut squash pave and fall baby vegetables greeted us for the 3rd course. A selection of local cheeses with quince paste was to follow and then finishing up with a Chocolate pyramid & mini golden kiwifruit tart with preserved okanagan sour cherries and light orange reduction. The desert was served with a very tasty 2005 Mission Hill Reserve Vidal Ice-wine. Both New Zealand and local BC wines were also enjoyed by most in attendance which was evident as the clock reached midnight and the evening came to a very successful and satisfying end.

It was a great night for Canada and New Zealand and particularly Vancouver. Congratulations and thanks to Air New Zealand for a fantastic evening and for bridging the gap over the pacific between the two countries.

Jason Stratford