I'm hosting a Screagle off line 11/9 @ Eleven Madison Park. We have 7 vintages. We are missing 1992-1995 & 2001. Cost is $500 and a Screagle. 9 course tasting menu.
Posts: 19 | Location: Connecticut | Registered: Jun 13, 2006
I'm hosting a Screagle off line 11/9 @ Eleven Madison Park. We have 7 vintages. We are missing 1992-1995 & 2001. Cost is $500 and a Screagle. 9 course tasting menu.
500 plus a bottle for 9 course tasting menu. Ypur hosting- lemme ask u something, how much you think your gonna make on this little shindig?
Posts: 466 | Location: Long Island, NY | Registered: Jul 11, 2006
Damn, all I have is shabby '61 Cheval Blanc, an '82 Haut Brion, '45 Lafite, '89 Petrus, '97 Harlan, and a 2000 Le Pin to bring...guess I'm SOL since you already have my '96 & '97 Screaming Eagles.
LocalWino.com Chief Wino "Some cause happiness wherever they go; some whenever they go." http://localwino.blogspot.com
Posts: 82 | Location: San Diego | Registered: Apr 02, 2007
I resent that strongly!! I'm not making a cent. I'm paying the same as everyone else and bringing a 97! $3,000 minimum for the Private Room, $45 a bottle corkage. Thats just for starters. Do the math!! If you don't want to come fine, but don't accuse me of making money!!!!
Posts: 19 | Location: Connecticut | Registered: Jun 13, 2006
Personally I resent the notion of having an all screaming eagle night, but that’s another issue all together.
In the year plus I have been here I have never seen an offline, which came with a cover charge.
The offline I attended from these boards was done at a public restaurant and we split the bill, place waived the corkage fee (even though we went a little beyond the one bottle per person limit (thanks to Paul)).
How do you know you wont make a cent? If ONLY 25 people attend this most awesome offline than you bringing in 12,500 at the door, 3000 min for the room so double it plus another 1,125 for corkage (which is insane to pay for a private event like this but I will roll with it) that’s 7,125 plus lets for arguments sake say another 2,875 for incidentals. That would still eave 2,500 extra. That’s my math and I still feel like your someone without many posts (not that I do) and your asking for us to give you 500 plus a bottle to come to your offline who is looking to get people to show improve their profit margin.
Posts: 466 | Location: Long Island, NY | Registered: Jul 11, 2006
While it sounds like it would be fantastic to try all those SE vinos, I'd back off, as this thread will go very badly for you if you keep pressing.
If you want to show off your kick-ass cellar, do it like Otis does, with a bi-annual Cellar Diminishment Party or the like. Otis opens an unbelievable assortment of wines, at great cost to himself, and invites a bunch of folks to party the evening away. A great event that I was able to go to this year. THAT is how you show off the high end wares you're fortunate enough to have, and spread a lot of goodwill.
-IB
PSA: Don't forget to put that, er, those poster(s) you hate on your Ignore List.
Posts: 4517 | Location: Naptown | Registered: Nov 24, 2006
Originally posted by indybob: While it sounds like it would be fantastic to try all those SE vinos, I'd back off, as this thread will go very badly for you if you keep pressing.
My last answer. There are only 12 eagles so there is a max. Maybe I used the word hosting loosely. A better word would be organizing. It's being held at a public restaurant and the bill is being split evenly among all who attend. Everyone attending has been involved since step one. This was a price range agreeable to all since the start. A menu @ $250pp(w/o tip,tax)just for food to begin with, without all the extras easily reaches this price point. Yes there is wine besides Screagles. Champagne, Sauterne, Port, etc. Let me restate. The bill is being split evenly by those who attend! Everyone involved knows the price to the penny. They know the exact breakdown of the dinner.
Posts: 19 | Location: Connecticut | Registered: Jun 13, 2006
Dinner was great. 99 was WOTN, 97 2nd. Amazing evening!!
MENU: 9 course dinner FIRST COURSE Hamachi Marinated with Pumpkinseed Oil and Butternut Squash ***1990 Billecart-Salmon Blanc de Blanc*** SECOND COURSE Mediterranean Loup de Mer Seared with Satsuma Tangerine, Florence Fennel and Tarragon ***1996 Niellon Batard Montrachet***
THIRD COURSE: Poached Nova Scotia Lobster Leek Fondue with Santa Barbara Sea Urchin ***2002 Faiveley Corton Charlemagne***
FOURTH COURSE Foie Gras Sautéed with Fuji Apples and Spice Crumble ***1959 Gilete Tete de Tete***
FIFTH COURSE Veal Sweetbreads Seared with Celery and Burgundy Truffles ***1996,1997,1998.1999,2002,2003,2004***
SIXTH COURSE Black Angus Beef Tenderloin Swiss Chard, Porcini Mushrooms and Sauce Bordelaise ***1996,1997,1998.1999,2002,2003,2004***
SEVENTH CHOUSRE Millbrook Farms Venison Herb Roasted with Butternut Squash and Chestnuts ***1996,1997,1998.1999,2002,2003,2004***
EIGHTH COURSE CHEESE ***1963 Port***
NINTH COURSE Araguani Grand Cru Chocolate
Posts: 19 | Location: Connecticut | Registered: Jun 13, 2006
I just have to say that I hope you guys are joking. FYI,I have met Steve and he is the one of the nicest most generous people I have met at a off-line.He is not a show -off and very much a gentlemen. Different Dave-Unlike yourself Steve is not in the restaurant bus.so he is not inclined to make money off of people.
This message has been edited. Last edited by: tasdiwine,
Posts: 51 | Location: NY | Registered: Oct 22, 2004
What was I joking about? “500 plus a bottle for 9 course tasting menu. Your hosting- lemme ask u something, how much you think your gonna make on this little shindig?” Totally legit question considering his posting I thought? Or was it “Personally I resent the notion of having an all screaming eagle night, but that’s another issue all together.” As that the only part of any of my posts that I was joking. What does being nice and generous have to do with making a profit on a wine dinner? Not really relevant but I agree for arguments sake Steve is a swell guy who may/may not have made money off an offline imho. Your comment “Different Dave-Unlike yourself Steve is not in the restaurant bus.so he is not inclined to make money off of people.” Pretty pretty please explain why or how you’re under impression I am in the restaurant business? And how I make money off of people??????? I am a nerd who specializes in for lack of no other terminology ‘powering actionable intelligence’ (and cant type well oddly enough) I get paid for a living if that’s what you meant. I have never made a cent in any way shape or form in the wine world.
Steve --- What kind of port? How many people attended? How much did you make? Could not help but notice you never responded to the other member’s questions (I posed none of them)
Posts: 466 | Location: Long Island, NY | Registered: Jul 11, 2006
Different Dave-I must have mixed you up with someone else,re: restaurant Bus-Sorry abou that. Still think this post makes absolutely no sense so this will be my last response to it.
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Posts: 51 | Location: NY | Registered: Oct 22, 2004
this offline was attended by quite a few from ebob wasn't it? When i read it there i didn't think anything was wrong about it, and i read it here again i don't either.
Different people, different incomes live a different style of life.
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Very wise words.
