Burgundy Shallot Sauce with it was simply the best that I have ever enjoyed" Credit for the cooking goes to chef David Watt who apprenticed at The Ritz Hotel in London, England, and then came home to work at Sansoucci in the Sutton Place Hotel before opening The Pine Apple Inn in Unionville in 1991 with James Horner and Allan Bell. They describe the style of cooking here as "a mixture of old and new". Typed into Meal Master format by Eric Decker March 19, 1994. Editor's note: For those of you who wonder what an Aberta steak is, I encourage you to substutite a Texas steak if you can't get the Alberta version [ real thing :-) ]. Both are mighty good snackin' ps. Happy 25th Anniversary Al, I hope you and your sweetheart have another 25 or 50 together.