french style is a kind of service where all the food are step up in the long table and guest have to take food by them self.

Silver service, in this style guest have to seat in his table and in the table every thing is step up for eg spoon, knife and plate glass in a easy way so that guest can have their food with out any effort.

Trolly style is like a mini kitchen infront of you, where the chef made your food infront of you.

American style, dry food, they have to order to get want they want.

Russian style, food are serve one after another.

buffet style, all the food are step up in the table and they have to go to the table and serve them self.

French Service: It is a very personalised service. Food is brought from the kitchen in dishes and salvers, which are placed directly on the table. The plates are kept near the dish and the guests help themselves.

Silver Service: The table is set for hors d'oeuvres, soup, main courses and sweet dish in sterling silverware. The food is portioned into silver platters at the kitchen itself, which are placed at the sideboard with burners or hot plates to keep the food warm in the restaurant. Plates are placed before the guest. The waiter then picks the platter from the hot plate and presents the dish to the host for approval.  He serves each guest using a service spoon and fork. All food is presented in silver dishes with elaborate dressing.

American/Plate Service: The American service is a pre‐plated service, which means that the food is served into the guest's plate in the kitchen itself and brought to the guest. The kitchen predetermines the portion and the accompaniments served with the dish and then balance the entire presentation in terms of nutrition and colour. This type of service is commonly used in a coffee shop where service is required to be fast.

Russian Service: An elaborate silver service thought to be the foundation of French service except that the food is portioned and carved by the waiter at the gueridon trolley in the restaurant in full view of the guests.  Display and theatrical presentation are a major part of this service. The principle involved is to have whole joints, poultry, game and fish elaborately dressed and garnished, presented to guests and carved and portioned by the waiter.

Gueridon Service: This is a service where a dish comes partially prepared from the kitchen to be completed in the restaurant by the waiter or, when a complete meal is cooked at the tableside in the restaurant. The cooking is done on a gueridon trolley, which is a mobile trolley with a gas cylinder and burners. The waiter plays a prominent part, as he is required to fillet, carve, flambé and prepare the food with showmanship. The waiter has to have considerable dexterity and skill.

cloudy bay chardonnay 2007

chardonnay food match

Chardonnay is a ‘never fail’ wine for chicken, turkey and rich seafood like crayfish and scallops. You’ll sometimes hear chardonnay described as ‘fat’, ‘rich’ or ‘creamy’, which means it laps up any rich, creamy dish. Think classic fettuccine alfredo, pasta carbonara, and classic roast chicken and gravy, fish or chicken smothered in beurre blanc sauce or anything featuring cheese and bacon. A friend of mine has a saying: “If it’s smoked, bring on the oak” and he’s right. So for classic smoked chicken salad, smoked fish pie or even smoked mussels in rich, seafood chowder then a big, buttery, toasty chardonnay is the perfect match.

food example - Roasted or Grilled Chicken,Turkey and Chicken Sandwiches,Snapper or Other White Fish,Lobster, Shrimp or Crab in Pasta Cream Sauces

Ata Rangi Pinot Noir 2008

pinot noir food match

There’s something special about the lush, fruit-centred lightness of pinot noir and the tender taste of lamb. Different from other reds in that it doesn’t have big, chewy, drying tannins, Pinot Noir is also superb with rich, oily salmon and tuna dishes. It has a savoury, earthy character, which also works brilliantly with mushroom and lentil-based recipes. 

pinot noir food example - Garlic and Herb Roasted Pork Tenderloin,Oven Baked Salmon Fillets

villa maria pinot gris

pinot gris food match

If it’s got a kick, go aromatic. Spice-heavy foods such as Indian, Thai, Chinese and even Mexican will find a match made in heaven with these wines. Anything with chilli, ginger, pepper, garlic or coriander will love a medium to sweet white wine – and the lower the alcohol the ‘sweeter’ the wine will be – so try to find something below 13% alc. Stay away from the cabernet! The chewy tannins and high alcohols in big red wines are the enemy of chilli, but if white wines really aren’t your thing then you could serve a juicy, gentle red like a light Pinot Noir.

Lobster Reef Marlborough Pinot Noir 2014

The Hay Paddock
Syrah 2008

Darling

Distant Land (Sauvignon Blanc)

This zesty youthful Sauvignon Blanc is driven by fresh herb flavours - coriander, rosemary - with a twist of lemon zest and ripe tropical appeal.

food match

Sauvignon Blanc’s ‘zing’ is a delightful complement to the fresh flavours of seafood, shellfish and white fish. enhance the effect with citrus or garlic based sauces. Crunchy summer salads and capsicums resonate with the flavours of Sauvignon Blanc; both the wine and the dish are flattered by the match. Tangy foods, such as tomatoes and vinegar based dressings, are other sympathetic matches. On its own, Sauvignon Blanc is a mouth-watering aperitif.

DISH

• Fish, Seafood & Shellfish
• Salad & Raw Vegetables

SAUCE

• Citrus & Vinaigrette
• Tomato

TASTE

• Savoury

Ideal Pairing: Grilled Lamb With its delicate flavors, lamb is a great choice for the lighter style of Syrah. Try Lamb Shawarma or Gyros or, if you’re preparing it yourself, play with your spice rack to magnify the natural flavors in Syrah of allspice, clove, and mint. (Vegetarian option: brined and grilled eggplant)

Ideal Pairing: Barbecue Pork. A bold wine like this can hold up to the intense flavors of slow-roasted barbecue pork. A great cut for this might be a pork shoulder where you’ll have a rich umami-driven piece of meat. Try spicing this type of meat with pepper and cumin to bring out the fruitiness in the wine. Another way is using Asian cuisine flavors, such as plum sauce, that will add to the fruitiness in the wine. (Vegetarian option: smoked seitan steaks)

Wine Region

MARLBOROUGH

Drink Until

Through to 2017-2018

Varieties

Pinot Noir

Alcohol

12.9%

Foods

Oak

All French, 20% new

Colour

Pale ruby, a dark burgundy core and pretty pink rim, clear and bright

Nose

Red berry and spice with warm cedar and nice leafy notes and a pretty savoury note

Palate

Smooth and fresh showing gentle tannins and savoury oak in an approachable, easy-drinking style with good length and some nice fruit flavours on the finish

A superb food wine, these blends are noteable for their purity of fruit expression. Approachable when young, complex, leathery and gamey with age. Delicious partnered with red meats and game or winter casseroles, and sumptuous with a strong cheese.

Top Bottles

• Ramey Carneros (California)
• Penfolds Thomas Hyland (Australia)
• Shingleback (Australia)
• Kumeu River Maté’s Vineyard (New Zealand)

Recipe Pairings

• Boudin Blanc with Leeks and Mustard Sauce »
• Cedar-Planked Salmon with Grainy Mustard Glaze
• Lobster Pappardelle with Chive Butter
• Roasted Stuffed Turkey with Giblet Gravy
• Shrimp-Stuffed Triple-Baked Potatoes
• Stuffed Whole Wild Salmon

1/4 cupsoy sauce