Oysters and Chablis nights have returned to the Fairmont Hamilton Princess' Heritage Court.

Every Thursday from 5 p.m., oyster lovers can indulge in the fresh molluscs which are flown in on the previous day.

"We get them from the East Coast because we can get them here quite quickly and fresh," said George Muhlbacher, the restaurant's executive sous chef. "We get the oysters only two days after they have been picked, although oysters can have a shelf-life of up to three weeks, but that also can affect the taste."

Heritage Court offers three varieties of oysters — Salute, Blue Point and Malpeque.

"They are raised all year long even though oyster season is all the months with an 'r', but because they are farm raised, they prevent spawning," added Mr. Muhlbacher.

Oysters have had a reputation through the ages of being a bit of an aphrodisiac, but people are rarely neutral about oysters — they either inspire love or love's opposite.

The technique for eating them is simple.

"They should just slip down the throat," said Christophe Dumas, Heritage Court's assistant ma|0xee|tre d'.

"You can have them with Tabasco, or with vinegar and shallots. Some have it with lemon too. They do shooters in a shot glass with Bacardi and Rum."

The oysters are paired with a French Chablis.

"It is dry and it is a really good pairing with the oyster," said Mr. Dumas. "It is nice and dry and it goes really well with it."

A glass of Chablis with three oysters is $12 or you can order just oysters and have a half dozen for $16 or a dozen for $28.

[box] Those with a taste for wine may be interested in another offering at one of the hotel's restaurants this year — Harley's wine and food pairing evening on Wednesdays, a wine tasting and four-course meal for $50.

"The wine tasting (runs from) 5.30 p.m. to 6.15 p.m. and it will be the same wines that will be paired with the dinner that night," said Norman Gardener, the hotel's food and beverage director.

"What we do is to try to educate our guests, while offering a good-time experience. They do leave here more knowledgeable than when they came.

"We aim to broaden people's safe zones because some say they like Mouton Cadet or I like Chateau Neuf du Pap, so now they will step out of the box.

Mr. Muhlbacher added that sometimes guests and patrons are insecure about wines and this offers a venue for them to try something different.

"It gives them a chance to also see what is out there and what is new on the wine scene," he said.

The menu is changed on a weekly basis but is a pre-set, four-course meal every Wednesday. For more information on both events ring 295-3000.