August 11th is marked on my calendar as well - can't wait!
There is likelihood our Next of Kyn provider is going to have to pull out or won't have NOK available... I'm getting clarification. If this becomes a Champagne/SQN pourdown, are people still in? We could proceed and try finding NOK if it works out... Or we could postpone (if plane tix aren't bought). I'd vote keeping the date... The champs and SQNs sound awesome.
Does anyone object to venue being my place? Location is south of Old Town Alexandria by about 10 min. Drivers from deep MD are welcome to crash the night.
Does anyone object to venue being my place? Location is south of Old Town Alexandria by about 10 min. Drivers from deep MD are welcome to crash the night.
it's gonna involve champagne either way (which will be my contribution), so of course i say let's still do it even if we lose the NOK. but i'm in regardless.
and you can't beat the hospitality at Chez Lentini. so if you're willing to host us again, i'll gladly make the trek over.
would be a bummer if we lose stickman.
and you can't beat the hospitality at Chez Lentini. so if you're willing to host us again, i'll gladly make the trek over.
would be a bummer if we lose stickman.
I'm still in for the 11th; for me I don't really have another open date around then. Plus, I think I can 'make do' with SQN and Champ
Appreciate you hosting Lentini; if I am solo, I will take you up on the offer to stay. If we can swing a sitter, wife and I will stay somewhere close. Suggestions?
Appreciate you hosting Lentini; if I am solo, I will take you up on the offer to stay. If we can swing a sitter, wife and I will stay somewhere close. Suggestions?
Okay, we're on! Just going to have to have a second offline later... 
oh well. 
Email me for hotel suggestions or my address rlentini@asme.or g
oh well. Email me for hotel suggestions or my address rlentini@asme.or g
rob, is that the email i should now be using, asme instead of gdit?
mid august is going to be out for us.
day job boss will be gone until the 13th so I'm rooted in the office until then and we've got this Kiss/Motley Cru thing on the 15th.
day job boss will be gone until the 13th so I'm rooted in the office until then and we've got this Kiss/Motley Cru thing on the 15th.
The Asme email is my permanent email. It currently forwards to my GDIT email. That's why my replies come from there. Use either one. Thanks.
Sorry to hear, Paul... Hope you make the Part Deux event later.
Draft people and wine lineup:
Let me get a head count here... Someone check me... Let me know if I'm missing any +1s and such.
IMKLP
newsguy
sibster
patespo1 + 1
PurpleHaze
Lentini + 2
Looks like nine-ish people.
1985 Krug (IMKLP)
???? Krug (newsguy)
???? champagne (sibster or Lentini)
2007 Body and Soul White/2008 Kolibri White (patespo1)
2009 On The Lam White (Lentini)
2005 The 17th Nail in My Cranium Syrah (patespo1)
2007 Dangerous Birds Syrah (Lentini)
2009 The Thrill of... Syrah ? (PurpleHaze)
TBD SQN (Lentini or sibster)
I'll probably pop a That Type... of Rosay or something for the early birds.
Food suggestions?
Let me get a head count here... Someone check me... Let me know if I'm missing any +1s and such.
IMKLP
newsguy
sibster
patespo1 + 1
PurpleHaze
Lentini + 2
Looks like nine-ish people.
1985 Krug (IMKLP)
???? Krug (newsguy)
???? champagne (sibster or Lentini)
2007 Body and Soul White/2008 Kolibri White (patespo1)
2009 On The Lam White (Lentini)
2005 The 17th Nail in My Cranium Syrah (patespo1)
2007 Dangerous Birds Syrah (Lentini)
2009 The Thrill of... Syrah ? (PurpleHaze)
TBD SQN (Lentini or sibster)
I'll probably pop a That Type... of Rosay or something for the early birds.
Food suggestions?
You've got mine right. Looking forward to it.
We are both pretty solid prep cooks if we are cooking in...
We are both pretty solid prep cooks if we are cooking in...
quote:Originally posted by Lentini:
2009 The Thrill of... Syrah ? (PurpleHaze)
I'll defer to the SQN experts on this, Lentini. If you all think this is a good bottle to open at this stage, I'm in. If it's too young, I'm glad to yank a bottle of Champagne.
PH
guys - I'm not going to be able to make it. My +1 is heading to ATL for a conference and I am tagging along to see my son who lives there.
Enjoy - I'm really jealous!
Enjoy - I'm really jealous!
Sorry to hear it, K... Enjoy your trip!
This seals it, PH... Bubbly, please!
This seals it, PH... Bubbly, please!
i have been searching the online inventories of the usual D.C. area suspects and haven't been impressed with the selection or pricing of vintage krug with some age on it. so i will likely be buying something from an out-of-state shop and having it shipped overnight (because of the heat).
do folks think that two weeks to settle down after shipping would be sufficient for 15-or-so-years-old bottle of krug?
paul and karen, you will both be missed.
do folks think that two weeks to settle down after shipping would be sufficient for 15-or-so-years-old bottle of krug?
paul and karen, you will both be missed.
quote:Originally posted by newsguy:
i will likely be buying something from an out-of-state shop and having it shipped overnight (because of the heat).
do folks think that two weeks to settle down after shipping would be sufficient for 15-or-so-years-old bottle of krug?
Be careful, newsguy. Even with an overnight ship, a bottle of good wine in an un-airconditioned delivery truck with a driver on a lunch break on a hot day will kill it deader than a doornail. And two weeks is plenty of time to rest.
I am thinking either a 1985 Charles Heidsieck Champagne Charlie or a 1995 Krug, depending on what newsguy comes up with.
PH
[/QUOTE]
Be careful, newsguy. Even with an overnight ship, a bottle of good wine in an un-airconditioned delivery truck with a driver on a lunch break on a hot day will kill it deader than a doornail. And two weeks is plenty of time to rest.
I am thinking either a 1985 Charles Heidsieck Champagne Charlie or a 1995 Krug, depending on what newsguy comes up with.
[/QUOTE]
PH: Yeah, I would normally never ship in the summer. And actually I've been eyeing a bottle of '95 Krug myself. There's a chance my GF might be able to pick up this bottle in person. I will e-mail you to discuss.
I'll keep you all apprised here.
Be careful, newsguy. Even with an overnight ship, a bottle of good wine in an un-airconditioned delivery truck with a driver on a lunch break on a hot day will kill it deader than a doornail. And two weeks is plenty of time to rest.
I am thinking either a 1985 Charles Heidsieck Champagne Charlie or a 1995 Krug, depending on what newsguy comes up with.
[/QUOTE]
PH: Yeah, I would normally never ship in the summer. And actually I've been eyeing a bottle of '95 Krug myself. There's a chance my GF might be able to pick up this bottle in person. I will e-mail you to discuss.
I'll keep you all apprised here.
PH: your email still your name at yahoo?
newsguy - I responded to your e-mail to my yahoo account. Haven't heard back.
PH
PH
quote:Originally posted by PurpleHaze:
newsguy - I responded to your e-mail to my yahoo account. Haven't heard back.
PH
i never saw it. just went back and checked, and i never got it. weird. will try you again. incoming...
Booked at the Marriott today, looking forward to a great night.
quote:Originally posted by patespo1:
Booked at the Marriott today, looking forward to a great night.
and we are looking forward to making your acquaintance. should be a great time.
i, meanwhile, am still trying to source the bottle of champagne i've been hoping to bring. a bit tricky since i've decided to follow PH's advice and not have a bottle shipped -- not even overnight.
hey folks, shouldn't we be talking food soon?
quote:Originally posted by newsguy:quote:Originally posted by patespo1:
Booked at the Marriott today, looking forward to a great night.
and we are looking forward to making your acquaintance. should be a great time.
i, meanwhile, am still trying to source the bottle of champagne i've been hoping to bring. a bit tricky since i've decided to follow PH's advice and not have a bottle shipped -- not even overnight.
hey folks, shouldn't we be talking food soon?
Being a newbie to the offlines, I defer on the food. However, this time of the year we grill out most of the time. And again, we will help out however we are needed.
I like the idea of grilling. What would pair reasonably with these big reds? Newsguy... Didn't you have some rib recipe that was great? Want to help me do that? Any other suggestions? I can grill some mixed veggies as well. Some champagne-friendly apps...
quote:Originally posted by Lentini:
I like the idea of grilling. What would pair reasonably with these big reds? Newsguy... Didn't you have some rib recipe that was great? Want to help me do that? Any other suggestions? I can grill some mixed veggies as well. Some champagne-friendly apps...
well, we did that recipe for you and diane last summer, so you tell me... ;-) of course, we didn't quite have the cut of ribs we wanted, but it tasted damn good to me. i am always happy to do those ribs. a 2-day process, and well worth it.
Ribs sound great, should be a great pair with these big reds.
quote:Originally posted by Lentini: Some champagne-friendly apps...
I do a little canape thing with fresh crabmeat and parmesan on either toast or in phyllo cups that is a great pairing with Champagne. Everybody OK with crab?
newsguy, have you found a bottle? If you're up against a wall, I may have something to help.
PH
Yes, please on the crab.
That appetizer sounds great, PH.
As for my bottle, I've had no luck locally on the Krug. I have my eye on a 1999 Pol Roger Winston Churchill. If you wanna e-mail me, I'd love to hear your idea.
As for the food, I'm glad to "split" the ribs with Lentini (and/or anyone else) as the entree contribution. I am definitely willing to prepare them in advance and grill them onsite. I started wondering last night, though, whether these marinated, grilled ribs with their sauce would be too much in terms of flavor to truly be able to savor those SQN reds. I started thinking that maybe a handful of us could throw in to buy some good steaks, which would be quite enjoyable and still let the wines shine through.
as you can guess, i've never had a SQN red, so maybe if i had i might realize i'm worrying for no reason. feel free to talk me down off the ledge, folks.
i just had a large unexpected expense that is making this offline a tough one for me, but i absolutely can't wait for all this great food and these remarkable wines. happy 50th to me.
As for my bottle, I've had no luck locally on the Krug. I have my eye on a 1999 Pol Roger Winston Churchill. If you wanna e-mail me, I'd love to hear your idea.
As for the food, I'm glad to "split" the ribs with Lentini (and/or anyone else) as the entree contribution. I am definitely willing to prepare them in advance and grill them onsite. I started wondering last night, though, whether these marinated, grilled ribs with their sauce would be too much in terms of flavor to truly be able to savor those SQN reds. I started thinking that maybe a handful of us could throw in to buy some good steaks, which would be quite enjoyable and still let the wines shine through.
as you can guess, i've never had a SQN red, so maybe if i had i might realize i'm worrying for no reason. feel free to talk me down off the ledge, folks.
i just had a large unexpected expense that is making this offline a tough one for me, but i absolutely can't wait for all this great food and these remarkable wines. happy 50th to me.
quote:Originally posted by newsguy:
That appetizer sounds great, PH.
As for my bottle, I've had no luck locally on the Krug. I have my eye on a 1999 Pol Roger Winston Churchill. If you wanna e-mail me, I'd love to hear your idea.
As for the food, I'm glad to "split" the ribs with Lentini (and/or anyone else) as the entree contribution. I am definitely willing to prepare them in advance and grill them onsite. I started wondering last night, though, whether these marinated, grilled ribs with their sauce would be too much in terms of flavor to truly be able to savor those SQN reds. I started thinking that maybe a handful of us could throw in to buy some good steaks, which would be quite enjoyable and still let the wines shine through.
as you can guess, i've never had a SQN red, so maybe if i had i might realize i'm worrying for no reason. feel free to talk me down off the ledge, folks.
i just had a large unexpected expense that is making this offline a tough one for me, but i absolutely can't wait for all this great food and these remarkable wines. happy 50th to me.
Wow, celebrating a 50th, this will be a great night!
My wife and I both love Crab, so a big Yes on that
As for the main course, we are both big steak fans, and will be happy to go for that. I'm on the fence steaks/ribs; we had the 17th Nail once before, and I wouldn't want to take away from any of these wines.
In addition, since we are out of towners, any suggestions on places to grab some good sides, or maybe a some great desserts?
patespo1....
Typically, travelling offliners get a big pass on any food contributions. Considering your wine selection, I think that that pass gets amplified......
Ok on the crab canapes, then. I just wanted to make sure no one had any dietary or other restrictions on eating crab. Lentini, I'll need about 15 minutes of oven use to make it ready to serve.
newsguy, check your inbox.........but I'll bring a 1995 Krug for your contribution, properly chilled and ready to rumble.
I'll pull another Champagne (or two) for my part. Details to follow.
PH
Typically, travelling offliners get a big pass on any food contributions. Considering your wine selection, I think that that pass gets amplified......
Ok on the crab canapes, then. I just wanted to make sure no one had any dietary or other restrictions on eating crab. Lentini, I'll need about 15 minutes of oven use to make it ready to serve.
newsguy, check your inbox.........but I'll bring a 1995 Krug for your contribution, properly chilled and ready to rumble.
I'll pull another Champagne (or two) for my part. Details to follow.
PH
I'm still in for champagne on this one. I will be bringing a 1996 Nicolas Feuillatte Palmes d'Or.
Now, PH, I know that you helped drink my other bottle of this, but I hope we all enjoyed it enough to accept my last bottle of this being popped - it was very tasty at CometSpider's a year or year and a half ago (whenever it was).
Now, PH, I know that you helped drink my other bottle of this, but I hope we all enjoyed it enough to accept my last bottle of this being popped - it was very tasty at CometSpider's a year or year and a half ago (whenever it was).
quote:Originally posted by PurpleHaze:
newsguy, check your inbox.........but I'll bring a 1995 Krug for your contribution, properly chilled and ready to rumble.
PH
PH: You rock. Thanks! And I'll bring cash.
BTW, no e-mail from you in my inbox.
Sibster: Nice selection. Looking forward to it.
Lentini: Maybe we can post an update of the wine/food selections.
Now we just gotta decide on steaks or ribs. Cast your vote, folks.
I was just typing this up, newsguy. Great minds...
2nd Draft of the lineup is looking great!
SQN/Champagne Pourdown and 50th Birthday Celebration
newsguy
sibster
patespo1 + 1
PurpleHaze
Lentini + 1/2 (that's not a half person... it's one or two)
Palate Wetter for early birds:
---2010 SQN "That Type... of Rosay" (Lentini)
Bubbly Course with Parmesan Crab Canapes
---1995 Krug (newsguy)
---1998 Krug (PurpleHaze)
---1996 Nicolas Feuillatte Palmes d'Or(sibster)
(How about a cheese course or salad course here?)
---2007 SQN "Body and Soul" White or 2008 SQN "Kolibri" White (patespo1)
---2009 SQN "On The Lam" White (Lentini)
Steak Assortment and Michael Mina's Truffled Mac n Cheese
---2005 SQN "The 17th Nail in My Cranium" Syrah (patespo1)
---2007 SQN "Dangerous Birds" Syrah (Lentini)
A little cake TDB... chocolate heavy
---Sauternes/Loire Sweeties and Ports will be available as needed
Maybe other surprises. We won't run out of red. Or bubbly.
2nd Draft of the lineup is looking great!
SQN/Champagne Pourdown and 50th Birthday Celebration
newsguy
sibster
patespo1 + 1
PurpleHaze
Lentini + 1/2 (that's not a half person... it's one or two)
Palate Wetter for early birds:
---2010 SQN "That Type... of Rosay" (Lentini)
Bubbly Course with Parmesan Crab Canapes
---1995 Krug (newsguy)
---1998 Krug (PurpleHaze)
---1996 Nicolas Feuillatte Palmes d'Or(sibster)
(How about a cheese course or salad course here?)
---2007 SQN "Body and Soul" White or 2008 SQN "Kolibri" White (patespo1)
---2009 SQN "On The Lam" White (Lentini)
Steak Assortment and Michael Mina's Truffled Mac n Cheese
---2005 SQN "The 17th Nail in My Cranium" Syrah (patespo1)
---2007 SQN "Dangerous Birds" Syrah (Lentini)
A little cake TDB... chocolate heavy
---Sauternes/Loire Sweeties and Ports will be available as needed
Maybe other surprises. We won't run out of red. Or bubbly.
quote:Originally posted by newsguy:
PH: You rock. Thanks! And I'll bring cash.
BTW, no e-mail from you in my inbox.
Confirmed the address, and that the mail was sent and not bounced. Strange. Resent the mail, so check again. Got you a little bit under budget to boot!
Sibster: Nice selection. Looking forward to it.
+1
Now we just gotta decide on steaks or ribs. Cast your vote, folks.
Not familiar with the rib recipe being discussed, but if it has a heavy spice or sauce component I'm thinking simple grilled steaks might make a better foil for serious reds.
PH
Palmes d'Or is one I've always wanted to try. I recently got to cross Champagne Charlie off the bucket list (which was awesome). The only vintage Krug I've had was a 1990... so I'm pumped about the 1995, too.
quote:Originally posted by Lentini:
Palmes d'Or is one I've always wanted to try.
I've had it once since the offline where Sibster brought his last bottle. It was smokin' good the both times I had it, Lentini.
I recently got to cross Champagne Charlie off the bucket list (which was awesome).
That 1985 was singing, n'est ce pas? One of the best showings of that bottling in recent memory. I was going to bring the same wine, but will substitute a 1998 Krug to continue the theme.
PH
Wow, that lineup is looking freaking fantastic. And the wine variety: rose, champagne, whites, reds and a dessert wine of some sort. we really ought to do this more often.
i will still gladly do the ribs, and yes, there is a spice rub, marinade and sauce. my votes is steaks.
still no email, PH. how weird.
as for dessert, after those huge reds, i think a chocolate cake/dessert item of some type and vintage port would do the trick so would gentleman farmer's cheesecake and d'Yquem.
i will still gladly do the ribs, and yes, there is a spice rub, marinade and sauce. my votes is steaks.
still no email, PH. how weird.
as for dessert, after those huge reds, i think a chocolate cake/dessert item of some type and vintage port would do the trick so would gentleman farmer's cheesecake and d'Yquem.
Hopefully the variety will keep us from getting the kind of palate fatigue you get on, say, your 10th red wine in a row.
quote:Originally posted by Lentini:
Hopefully the variety will keep us from getting the kind of palate fatigue you get on, say, your 10th red wine in a row.
absolutely. and having had to taste 50 to 100 or more wines in a single day as i had to do professionally, i have had a trashed tongue more often than i'd care to admit.
that said, i do like your note about "we won't run out of red." when i saw that we only had 2 bottles to go with the entree, i immediately thought "wow, we could run out of red here."