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An afternoon at the 17th Chinese Restaurant Awards, from the reception to the podium, and why it was my last as a Taste Advisor.

Nine chefs, three hand-harvested BC seafoods, and an evening in the Steveston cannery, four blocks from the engine shop my family once helped run.

About twenty spirits houses, one convention-centre stage, and a two-in-the-morning conversation about agave with the bartender everyone else in the room had just voted for.