catharine Posted November 13, 2007 Share Posted November 13, 2007 Please add me to the list. Link to comment Share on other sites More sharing options...
DonRocks Posted November 17, 2007 Author Share Posted November 17, 2007 I'm going to shoot for Monday, December 17th for this event. It falls safely between Hannukah and Christmas, and gives us two full weeks after the Colorado Kitchen event which I'm about to announce... (Please don't reply on this thread yet, but pencil the date in your calendar if you're interested). Cheers, Rocks. Link to comment Share on other sites More sharing options...
DonRocks Posted November 30, 2007 Author Share Posted November 30, 2007 Okay, we're on! I'm going to be buying two Japanese Wagyu sirloins, and RJ Cooper will be preparing it for us at Vidalia - he'll be serving it sliced as carpaccio, with salt, and an arugula salad. Serving size will be approximately four ounces per person, which is a HUGE portion given the richness of the meat. RJ originally recommended a 2 1/2 ounce portion, and I said, 'Nah ... make it four.' I haven't finalized the beef purchase yet, but my estimated cost will be $1,120. We'll be able to take 40 people, so at that price, everyone will need to write me a check for $28. (I could do PayPal, but don't want to go through the hassle, fees, etc.) I won't be making a penny from this, so I'll ask everyone to show up, and to please pay me even if they don't. Vidalia will charge a $10 plating fee, for RJ trimming the beef (there's about a 20% loss), presenting it whole, then preparing it in front of us, and serving it alongside a good arugula salad. Tax will be $1 per person, and gratuity should be $8 each (Vidalia told me to make the call on the gratuity, and I think it's only fair that it's based on a $40 course). That's $19 total for Vidalia, outside of any drinks. I just talked with Doug Mohr, and he'll be coming up with an optional wine pairing. Items on their regular bar menu will also be available. It will be something of a walk-around event, with seating available, but not enough for all 40 people. So all-in, the cost is looking to be $47 per person: $28 for me, and $19 for Vidalia. This seems like a lot of money, but this dish would cost well over $100 anywhere else. You simply don't see this grade of beef anywhere: we're talking grade A9, possibly A10, prefecture to be determined in the near future based on what's available. How am I able to source such a remarkable quality of Wagyu at wholesale? Let's just say it was EZ... If we go over 40 people, we'll need to do a lottery. Go ahead and sign up now, and we'll re-examine the attendee list over the next 1 1/2 weeks. Cheers, and I'll see you guys on the 17th (I'll be coming to this one, almost certainly.) Rocks. Link to comment Share on other sites More sharing options...
youngfood Posted November 30, 2007 Share Posted November 30, 2007 If we go over 40 people, we'll need to do a lottery. Go ahead and sign up now, and we'll re-examine the attendee list over the next 1 1/2 weeks. Awesome. I'm in for 2- Youngfood +1 ETA: Thanks, Don & E.Z. Link to comment Share on other sites More sharing options...
Heather Posted November 30, 2007 Share Posted November 30, 2007 I'm in for 2. Thanks for setting it up. Glad it was so EZ. Link to comment Share on other sites More sharing options...
edenman Posted November 30, 2007 Share Posted November 30, 2007 Count me in for the 17th. Link to comment Share on other sites More sharing options...
mdt Posted November 30, 2007 Share Posted November 30, 2007 I am in. Link to comment Share on other sites More sharing options...
Keithstg Posted November 30, 2007 Share Posted November 30, 2007 Still in. +1. Looking forward to it! Link to comment Share on other sites More sharing options...
Banco Posted November 30, 2007 Share Posted November 30, 2007 I'm in. Link to comment Share on other sites More sharing options...
squidsdc Posted November 30, 2007 Share Posted November 30, 2007 I'm still in... Link to comment Share on other sites More sharing options...
acevedo81 Posted November 30, 2007 Share Posted November 30, 2007 unfortunately I will have to take myself off the original list, since I will be out of town and now will be very jealous Link to comment Share on other sites More sharing options...
starfish Posted November 30, 2007 Share Posted November 30, 2007 still in... Link to comment Share on other sites More sharing options...
TedE Posted November 30, 2007 Share Posted November 30, 2007 I'm in! Link to comment Share on other sites More sharing options...
StephenB Posted November 30, 2007 Share Posted November 30, 2007 I would like to attend. Thanks, Don, for doing this. Link to comment Share on other sites More sharing options...
DanielK Posted November 30, 2007 Share Posted November 30, 2007 I'm in. Link to comment Share on other sites More sharing options...
goldenticket Posted November 30, 2007 Share Posted November 30, 2007 Add me to the list Link to comment Share on other sites More sharing options...
ol_ironstomach Posted November 30, 2007 Share Posted November 30, 2007 Gubeen and I are still in. Link to comment Share on other sites More sharing options...
alan7147 Posted November 30, 2007 Share Posted November 30, 2007 I'm still in Link to comment Share on other sites More sharing options...
ojdavies Posted November 30, 2007 Share Posted November 30, 2007 Don: Sorry if I've missed it someplace, but what's going to be the start-time? Link to comment Share on other sites More sharing options...
Mrs. B Posted November 30, 2007 Share Posted November 30, 2007 I'll be there, I'll be there, just call my name, I'll be there. Thanks for setting this up Don. I'm really excited about your meat conduit. heh. Link to comment Share on other sites More sharing options...
hillvalley Posted November 30, 2007 Share Posted November 30, 2007 Don: Sorry if I've missed it someplace, but what's going to be the start-time? It will be from 7-9 according to the subtitle Link to comment Share on other sites More sharing options...
DanCole42 Posted November 30, 2007 Share Posted November 30, 2007 Cole, party of two! Link to comment Share on other sites More sharing options...
hm212 Posted November 30, 2007 Share Posted November 30, 2007 Please count me in. Thanks for setting this up. Link to comment Share on other sites More sharing options...
Waitman Posted November 30, 2007 Share Posted November 30, 2007 me too. Link to comment Share on other sites More sharing options...
Simon Posted November 30, 2007 Share Posted November 30, 2007 I'd like to attend, too Link to comment Share on other sites More sharing options...
porcupine Posted December 1, 2007 Share Posted December 1, 2007 yes, please, +1. Link to comment Share on other sites More sharing options...
Dmnkly Posted December 1, 2007 Share Posted December 1, 2007 Still in... looking forward to meeting everybody :-) Link to comment Share on other sites More sharing options...
hmmboy Posted December 1, 2007 Share Posted December 1, 2007 I'm in Link to comment Share on other sites More sharing options...
Marcus Aurelius Posted December 1, 2007 Share Posted December 1, 2007 I'm in Please add me to the list. Gracie. Link to comment Share on other sites More sharing options...
sparkycom Posted December 1, 2007 Share Posted December 1, 2007 I'll be there w/ hubby. Thanks! Link to comment Share on other sites More sharing options...
zoramargolis Posted December 1, 2007 Share Posted December 1, 2007 Just me this time. Link to comment Share on other sites More sharing options...
Halloween Posted December 1, 2007 Share Posted December 1, 2007 still in. Link to comment Share on other sites More sharing options...
legant Posted December 2, 2007 Share Posted December 2, 2007 Would it be easier to start a list of DR members who aren't coming?I'm sure I'm gonna regret this, bt add me to that list, under the "no way am I eating that!" column. You can call it carpaccio... or marvel at the high fat content: I just won't eat raw meat. Medium rare is pushing my boundaries.I know: my loss. Yet there is now one extra seat available. Enjoy! Link to comment Share on other sites More sharing options...
brettashley01 Posted December 2, 2007 Share Posted December 2, 2007 I'm so with you on this one! Maybe we can have a table of our own with that delicious onion bread and hamachi appetizer... I'm sure I'm gonna regret this, bt add me to that list, under the "no way am I eating that!" column. You can call it carpaccio... or marvel at the high fat content: I just won't eat raw meat. Medium rare is pushing my boundaries.I know: my loss. Yet there is now one extra seat available. Enjoy! Link to comment Share on other sites More sharing options...
TomDC Posted December 2, 2007 Share Posted December 2, 2007 I'm in as well Link to comment Share on other sites More sharing options...
Jimmy Chandler Posted December 2, 2007 Share Posted December 2, 2007 Unfortunately, I won't be able to make it on the 17th, so please remove me from the list. I hope everyone enjoys this, and maybe Don will do it again sometime in the future. Link to comment Share on other sites More sharing options...
agm Posted December 3, 2007 Share Posted December 3, 2007 I'm sure I'm gonna regret this, bt add me to that list, under the "no way am I eating that!" column. You can call it carpaccio... or marvel at the high fat content: I just won't eat raw meat. Medium rare is pushing my boundaries.I know: my loss. Yet there is now one extra seat available. Enjoy! Yeah, NQD and I are also passing for that reason. Not that we absolutely won't eat raw meat - we'll continue to try carpaccios or tartares when they're presented to us - but we just don't like the stuff, and don't want to spend that kind of money on something we won't appreciate. Slap those four ounces of amazing beef on a grill, and we'd be there. Oh, well. Maybe next time. Link to comment Share on other sites More sharing options...
bettyjoan Posted December 3, 2007 Share Posted December 3, 2007 If there's still room, I am SO in. Drooling already... Link to comment Share on other sites More sharing options...
1000yregg Posted December 3, 2007 Share Posted December 3, 2007 I would love to come as well. Link to comment Share on other sites More sharing options...
Walrus Posted December 3, 2007 Share Posted December 3, 2007 We're still in! We've had some great carpaccios this year -- lamb at the InnAtLW, elk in Santa Fe, tuna at Mendocino Grille -- so I'm officially declaring 2007 the Year of the Carpaccio! Hooray! Wonder what 2008 will bring... Link to comment Share on other sites More sharing options...
cjsadler Posted December 3, 2007 Share Posted December 3, 2007 I'm still in. Link to comment Share on other sites More sharing options...
Dmnkly Posted December 3, 2007 Share Posted December 3, 2007 Ack! The fates have conspired against me... a conflict has arisen. I'm afraid I'm out. Link to comment Share on other sites More sharing options...
Waitman Posted December 4, 2007 Share Posted December 4, 2007 So, not to question the wisdom of the culinary genius dudes behind this operation, but why carpaccio rather than a brief grilling to warm the fat and add a little crunch? Is this traditional? Just curious. Link to comment Share on other sites More sharing options...
Heather Posted December 4, 2007 Share Posted December 4, 2007 Raw is a traditional preparation. Link to comment Share on other sites More sharing options...
Pete Posted December 4, 2007 Share Posted December 4, 2007 Paula and I are still in. Link to comment Share on other sites More sharing options...
kturkey88 Posted December 5, 2007 Share Posted December 5, 2007 In, +1. Link to comment Share on other sites More sharing options...
TomDC Posted December 8, 2007 Share Posted December 8, 2007 please take my name off...need to be in London that weekend...DRAT Link to comment Share on other sites More sharing options...
Hannah Posted December 8, 2007 Share Posted December 8, 2007 I'm out as well, dammit - unavoidable work conflict. Link to comment Share on other sites More sharing options...
eating out Posted December 9, 2007 Share Posted December 9, 2007 I'm in. Thanks Don! Link to comment Share on other sites More sharing options...
DonRocks Posted December 9, 2007 Author Share Posted December 9, 2007 I'm in. Thanks Don! You're not invited. Here's the roster so far (PLEASE contact me if I missed you or if I have your "+1" wrong - I blitzed through this thing and could have easily made a mistake). youngfood + 1 Heather + 1 ferment_everything mdt Keithstg + 1 Banco squidsdc starfish TedE StephenB DanielK goldenticket ol_ironstomach + gubeen alan7147 Mrs. B + Waitman HV DanCole42 + 1 hm212 Simon porcupine hmmboy Marcus Aurelius sparkcom + 1 zoramargolis Halloween bettyjoan 1000yregg Walrus + tripewriter cjsadler Pete + Paula kturkey88 + 1 eating_out Meaghan nashman1975 So we're at 44. I'll be there too, as will 1-3 "guest celebrities," depending on whether or not they have to work. I talked with RJ today, and the restaurant can really only handle about 40 people at once, so depending on who else signs up, we may need to do a staggered entry - some people at 7 PM, and some people at 8 PM (this doesn't have to be exact, but there's a large party at Vidalia that night and 50 people showing up at the same time might overwhelm everything). I don't have a final price or details on the steaks yet, but they've both been ordered, and they're GRADE A10! I talked with Ziebold today, and he told me I need my head examined for attempting to serve four ounces of A10 carpaccio. "Too much of a good thing," he said. "After about two ounces of it, people are going to start dying off." RJ told me the same thing, and he's going to prepare about half of it as carpaccio, and the other half seared rare - all the better, since it will make for a more complex plating. The funny thing about all this is that we're nitpicking over the same amount of beef that you'd find in a McDonald's Quarter-Pounder! Link to comment Share on other sites More sharing options...
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