Originally posted by sarbuze: Get me a final number for this thing by Wednesday so I can order the beef
It looks like 10 will be our number. Suggesting to cap it there due to pour volume and space (klymkev has used this number in the past so I figured it would work).
Me + Kim Klymkev PH GF Newsguy (+1?) Bob (+1) Sibster (?)
I think everyone but Kim will be having beef. I can get some nice cuts of fish (or anything else) if there is interest.
Add Klymev plus 1/2 - my 2 year old LOVES steak!
I agree, we will call this capped at 10 and I will go along with whatever beef choice the chef chooses. I'll put up a list later in the week for food when I have a bit more time.
Posts: 673 | Location: Washington, DC | Registered: Oct 12, 2005
sarbuze: PH makes a good point, but we could easily cook those ribeyes in 2 shifts. if we take the first ones off the grill a little early, put 'em in casserole dish, cover it and put in a warm oven. they wouldn't lose any of their big flavor, and i'd be happy to assist. maybe i'm having a little tunnel-vision, but i just can't bear the thought of those aged cowboy-cut ribeyes disappearing!
Originally posted by sarbuze: I'm working on something fun...it involves Kobe...more to come
Kobe works. He's got roots to Italy and apparently speaks the language. I just hope he brings a suitable bottle.
You guys crack me up.
And yes. Kobe is good -- beef and hoops. (I'm guessing he'd bring a nice aged Barolo.)
BTW, my friend might be able to make it. Won't know until last minute. So put me down for 2 entrees. If she can't join us, I'll just wrap it up, take it home, and cook it on Sunday. Don't forget to let us know what we owe ya for these.
We would happy to bring some cheeses and crackers for starters. We are planning to take the Metro so cheeses would be easy for us to deal with, but we are open to another assignment.
Posts: 53 | Location: Howard County, Maryland | Registered: Feb 04, 2009
A little housekeeping as we approach the date. Please confirm to me ASAP (kevinklym1@gmail.com) if you are in or not, so I can pass along to Mike and he can order the appropriate amount of mystery meat.
Attendees Klymkev PH Sarbuze and Kim Newsguy +1 GF Bob of MD and Mrs Bob of MD Sibster
Wines As we have decided, this will be a blind event, so be like Sarbuze and do not declare. The theme is steak wines, but feel free to also bring bubbles, white to start, sticky, etc., if you like. It is my hope to have some food posted so that if someone wants to contribute these types of wines, you may be able to do so with a pairing in mind. We can decide if we want to serve these blind or not.
Food Mike will be informing us of his choice of beef soon Klymkev - steamed mussels, grilled asparagus, cauliflower puree PH - bread and cheeses for post meal consumption Bob - light smoked salmon and capers appetizer Newsguy - truffled mac and cheese side
Needs Bread to accompany mussles Am I missing anything??
Misc - GF has the parking spot - I think I have enought stems to allow for each person to have 3 glasses, plus 1 or 2 extra. Have enough champagne stems for 10 as well - I have 3 decanters, if you would like one, let me know, if we go over 3, I'll ask for assistance - What time would everyone want to start?
If anyone else has any requests, let me know and I can begin to work on them now.
Looking forward to welcoming in a new member, Bob of MD. I guess his wine won't be so hard to figure out, being it will be a first growth per the rookie rules. We just have to narrow down if it is a 61' or 82'
This message has been edited. Last edited by: klymkev,
Posts: 673 | Location: Washington, DC | Registered: Oct 12, 2005
Originally posted by klymkev: Looking forward to welcoming in a new member, Bob of MD. I guess his wine won't be so hard to figure out, being it will be a first growth per the rookie rules. We just have to narrow down if it is a 61' or 82'
Whew, I thought I would have to break out my '48's.
Posts: 53 | Location: Howard County, Maryland | Registered: Feb 04, 2009
Originally posted by klymkev: Looking forward to welcoming in a new member, Bob of MD. I guess his wine won't be so hard to figure out, being it will be a first growth per the rookie rules. We just have to narrow down if it is a 61' or 82'
Whew, I thought I would have to break out my '48's.
Ya wouldn't happen to have a '47 Cheval Blanc, would ya?
Originally posted by Gentleman farmer: Unless folks rise up with pitchforks and torches, I'll bring a cheese or two, (or three) as a dessert course and something dark to sip with 'em.
One of those "cheeses" had better be in cake form.
i'm gonna make a truffled macaroni and cheese side. if my friend comes it'll be last minute, so i'm thinking i'll grab some nice shrimp and do a batch of cocktail sauce.
It looks as though PH, GF and Bob have suddenly gotten a case of cheese envy, as all have declared cheese of some type. While I love cheese, that may be a bit of overkill.
I think PH was planning on bringing the post meal cheese in lieu of a dessert first so we will go with that.
As far as pre-dinner cheese, do want to skip that and do something else light in the way finger food/apps.? If anyone has some recommendations to pair with a sparkler/white or two, that would be good.
I can pick up some mussels to steam if everyone is agreeable?
As far as the rest of the food, I think we are all set. We usually end up having way too much food, so not everyone needs to bring something. So if you haven't delcared a food item, no worries, the mystery meat and 3 sides will likely load us up plenty. Plus, we have to get thru the cheese at the end.
Posts: 673 | Location: Washington, DC | Registered: Oct 12, 2005
It looks as though PH, GF and Bob have suddenly gotten a case of cheese envy, as all have declared cheese of some type. While I love cheese, that may be a bit of overkill.
I think PH was planning on bringing the post meal cheese in lieu of a dessert first so we will go with that.
As far as pre-dinner cheese, do want to skip that and do something else light in the way finger food/apps.? If anyone has some recommendations to pair with a sparkler/white or two, that would be good.
I can pick up some mussels to steam if everyone is agreeable?
As far as the rest of the food, I think we are all set. We usually end up having way too much food, so not everyone needs to bring something. So if you haven't delcared a food item, no worries, the mystery meat and 3 sides will likely load us up plenty. Plus, we have to get thru the cheese at the end.
That is fine, we'll still bring something light and interesting for an app; have an idea that might work well with/before/after the mussels.
Posts: 53 | Location: Howard County, Maryland | Registered: Feb 04, 2009
Please note some changes/additions to the food items, as well as some needed, in my summary post above as they may direct you to what you might want to bring for wines.
Also, anyone want to chime in with a start time? Any time works for me, you are all the ones travelling. Get it out there and we can decide.
Thanks
Posts: 673 | Location: Washington, DC | Registered: Oct 12, 2005
I would usually say leave it up to the host...but since you asked I would say early arrivals at 6:30-7:00 PM, appertif etc, sit down at 8:00 PM, main course by 8:45-9:00 PM, plenty of time to enjoy wines and company...
It looks as though PH, GF and Bob have suddenly gotten a case of cheese envy....
I was down for breads to accompany the cheeses and the meal. I think Gf was the post meal cheese guy. Between him and Bob in MD, it appears our cheese needs are covered.
PH
Posts: 9625 | Location: Maryland, USA (DC suburbs) | Registered: Nov 22, 2003
Ok, looks like everything is pretty much set. You are all welcome anytime after 6/6:15 if you like, and I should hope we will be able to follow sarbuze's schedule for at least a little bit.
E-mail or call if you need anything.
Posts: 673 | Location: Washington, DC | Registered: Oct 12, 2005
-mJ
