We in Hong Kong are in for a treat or two during the next couple of weeks, with international dining stars joining our professionals for notable events.

At the Island Shangri-La Hotel, owner of Europe's celebrity bar Schumann's in Munich and bartender-extraordinaire Charles Schumann makes an exclusive appearance at Lobster Bar and Grill from October 30 to November 5, 2006. No stranger to being in the public eye, Schumann is a former Hugo Boss model and brings his "American Bar" book, a drink-mixer's bible of precise recipes and tips. He will conduct two master classes on mixing cocktails on November 3 and 4 from 4:30 pm to 6:30 pm. Since the places available are limited, interested parties have to enrol for HK$1,388-plus per person and receive a personalized shaker, an autographed American Bar and enjoy a four-course dinner. For reservations, call Ms Wan Muzdaliffa at 2820 8560 or e-mail at lbandgrill-isl@shangri-la.com.

On Tuesday, November 7, it will be time for Geyser Peak wines at Scala, the upscale restaurant in Renaissence Harbour View Hotel in Wan Chai, and an exquisite dinner crafted by Executive Chef John Webster. There's an endearing sense of pampered privacy in the layout of this lovely restaurant that adds panache to the memorable dining experience.

Coming to Hong Kong for the event is the Outstanding Wine and Spirits Professional Evan Goldstein in fact he's been nominated for the James Beard title four times. Goldstein became the youngest Master Sommelier when he passed the examinations in 1987. Today he is the author of "Five Star Service: Your Guide to Hospitality Excellence". He is vice-president of Global Wine & Brand Education for Beam Wine Estates and has more than twenty years' experience teaching professionals and consumers about wine and food. His professional credits list Restaurant Le Saintongeais and Hotel Lancaster in Paris, Auberge du Soleil in Napa Valley and the incomparable Chez Panisse Cafe in Berkeley.

Some of the Geyser Peak wines are in Hong Kong for the first time and only for this event. I don't always agree with a winemaker's comments on his own wines, but this lot is correct. The Merlots have a very Bordeaux-like restraint that is likely because of clonal selection. To preserve the characteristics of the fruit, the wine was aged in French oak puncheons, large barrels that slow down maturation and decrease the amount of the wine's surface area exposed to the oak.

The aperitif is a refreshing Geyser Peak Sauvignon Blanc 2005 from California. For HK$788-plus per person, the menu reads like a gourmet's dream: Seafood (scallop, star garoupa, big prawns, squids) with a lemon thyme butter sauce. Matched with a Geyser Peak Reserve Chardonnay, it proved what I have always said: look to the sauce when matching food and wine. It was an exquisite pairing and the tangy touch of citrus in the sauce complimented this outstanding wine just nicely. Winemaker and V-P Operations, Daryl Groom took the trophy for the Best White Wine in the US at the London International Wine Challenge with the Reserve Chardonnay. The Challenge included no less than 40 Masters of Wine within its panel of judges.

The Duck ravioli came with a silky, cherry, raspberry Geyser Peak Merlot 2002 from their Alexander Valley vineyards. And a most succulent Wagyu beef in roasted shallot sauce was served with a Geyser Peak Reserve Meritage 2002, also grown in Alexander Valley. It has a blackcurrant, cherry and blueberry palate. Full mouthfeel and pronounced integrated flavours on both food and wine!

Wisely John Webster opted for cheese instead of dessert to accompany the Shorestein Merlot that came next; Brie, Munster, aged Cheddar and a creamy Gorgonzola with walnut bread and masterly Pear Chutney. Often overlooked, chutney can make or break a dish too much vinegar and it puckers up your palate, too much sugar and you can't taste the food happily this one was just right. Call the main number, 2802-8888, and ask for Scala restaurant to make reservations.

How do I know the Scala dinner is going to be a "must attend" event? Because during the run-up I tasted a preview with Chef Webster and F&B Director Ricky Lam believe me, this is a winner!