You dread the obligatory buffet at Aunt Vera’s with its perennially over-cooked roast and boiled-to-death carrots – it’s a family tradition after all and it would hurt her feelings to try to change things. Next is the neighbourhood get-together where Mrs. G. will expect you to eat generous helpings of her ‘famed’ bean dip, Ms. S will be insulted if you don’t take a heaping portion of her inedible cheese ball and Mr. F will ply you with his hangover-inducing home-made wine. Then there are all the little expected things that you’ve been forced to eat every Christmas since you can remember – Grandmother’s prized recipe for mashed Swedes for instance. Can’t take the ‘have to’ any longer? Flee to Bishop’s – a haven of choice and good taste for nearly 25 years.

Set aside the ‘shoulds of the season’ and for one evening, New Year’s Eve, treat yourself to the luxury of choice. Let John Bishop, Chef Andrea Carlson and Maitre d’ Abel Jacinto spoil you with so many choices you’ll feel like a kid in a candy store. Chef Carlson has designed a tour de force menu with which to herald the New Year – three courses and 10 dishes from which to choose. For starters how does one pick between Crab Leg Salad, Berkshire Pork Terrine, Pheasant Orecchiette or Pacific Octopus Terrine? That’s when the bargaining begins: “If you have the pork, I’ll order the Crab and we can share?”

Mains present you with Fraser Canyon Rabbit, Sidney Island Venison Chop, Fraser Valley Duck or Bishop’s signature Qualicum Bay Scallops. The accompaniments don’t make the choosing any easier – for instance the Rabbit comes with shaved black truffle, pomme purée, Savoy cabbage, porcini and rabbit liver profiterole in rabbit jus. The accompaniment is temptation in and of itself! The scallops are equally decadent sharing the plate with pine mushroom and quail confit crepe, sunroot purée, arugula and horseradish butter. Or, what about the red kuri squash tart and quince gelee that sidles up to the duck? You get the idea – wonderful, glorious flavours and fresh, local ingredients that sway you this way and that. Oh my… what to choose? How to choose?

Then comes dessert, by now you are grateful that there are only two. Do you luxuriate with a Maralumi Chocolate Bar with vanilla mousse, sour cherries and champagne sorbet or over-dose on palate refreshing Lemon Trio with lemon meringue cupcake, macaroon and tart with pomegranate seeds? Chocolate or lemon? Lemon or chocolate? Should all your decisions in 2010 be so straightforward.

A glass of champagne is included in the very reasonable price of $120 per person. If one glass of bubbly is not enough, Maitre D’ Abel Jacinto will be happy to recommend a suitable bottle from Bishop’s cellar.

Bishop’s offers four seatings on New Year’s Eve. For people wanting to dine and then head off to a party or event, reservations are available for 6 and 6:30 p.m.. For those wishing to dine late, there are seatings at 9 and 9:30p.m.

No matter what awaits you in 2010, you can rely on proprietor John Bishop, Maitre D’ Abel Jacinto and Executive Chef Andrea Carlson to pamper you with warm service, fine food and spoil you with choice on this, and every, evening.

Reservations are a must and can be made on-line or by calling the restaurant at 604.738.2025.

Bishop’s 2183 West 4^th Avenue, Vancouver

604.738.2025 www.bishopsonline.com