50 diners X 9 courses = 450 plates of food + 450 half glasses of wine = ± 1800 visits to the table by waiters. The Bistro staff performed marvelously, putting together what most repeat Wine & Diners called the best-ever. Chefs Mary Kay Bader and John Lee, and FOH manager Ellen Lee, spent a month working on ideas, tasting, and adjusting recipes. Then, they repeatedly selected and tried wines with each dish until complementary relationships were discovered. The final menu was published just one day before the event, but by then all seats had already been reserved.