A Taylor Offline

[Miguel Simoes]

http://www.webstaurantstore.com/libbey- ... 00188.html

They look nice and the price is great. Thank you!

[Andy Velebil]

Yes a good price and they look nice. Mine arrive next Thursday.

[Andy Velebil]

The college just posted this semesters menu. We will be ordering most or all from each course and serving family style. That way everyone can try everything that interests them. If we need more of something we can order more :)
FYI, The desert menu posted on top, with the starter and main being the lower picture.

[Tom D.]

Looks great Andy. Thanks!

[Andy Velebil]

Here is the plan of action for the event. I'll email everyone my address and phone number and a map (or link) this coming week. I would recommend anyone planning on using the free hotel shuttle from Ontario Airport to hotel, call hotel to set that up asap. As there are a number of people who've expressed interest in that and they will need to sort out pickup times, etc.

FRIDAY:
Around 2-3pm I plan on arriving at hotel, checking in, touching bases with restaurant for set up, etc.

Pre-Dinner: Meet those at the hotel for catching up, maybe a pre-drink.

Decanting: For those who need to decant bottles we can walk over to restaurant, decant, then back to hotel until dinner time.

Dinner: 6pm walk to restaurant for tour of their cellar, garden, etc. 6:30pm dinner starts

Post dinner back at hotel 10pm - ????



SATURDAY:
8:30am (or there abouts): me and 2-3 people depart hotel for my house to help set up and decant wines

9am to 12:00pm: Decant all wines, set up glasses, etc.

11:30am: order pizza for lunch from a really good spot up the street.

12pm: we can eat lunch and finish up whatever set up is still needed.

12:10pm: those still at hotel depart for Andy's house

12:30pm: arrival of guests

12:30pm - 1pm: Everyone can get settled in, take bottle pictures, sing the national anthem, whatever

1pm - 4pm session #1 (older Ports)

4-7pm: Break for dinner, BBQ steaks, etc.

7pm - ???: Session 2 (younger Ports) [This session may start a little earlier depending on how long dinner takes]

???: call cabs to take everyone back to hotel.



My current plan is to order 10 rib-eye steaks from Bryan Flannery up north. Grill up on the BBQ, toss some small potatoes with Quevedo olive oil/salt/light pepper. And some other sides. I want to keep the food non-spicey and not overbearing so our palates aren't affected.

[Tom D.]

This post should probably go on the Friday thread, but since Andy's got things on a roll here...

How are we looking for wines Friday night? Are we going completely blind or should people start declaring what they're bringing so we have an idea? I'm not planning on bringing anything in my checked bag, but I thought I might chase down a bottle of Champagne at Wine Exchange or someplace, if I have time Friday after arrival.

Andy, any recommendation on wine shops in your general area code?

[Andy Velebil]

This post should probably go on the Friday thread, but since Andy's got things on a roll here...

How are we looking for wines Friday night? Are we going completely blind or should people start declaring what they're bringing so we have an idea? I'm not planning on bringing anything in my checked bag, but I thought I might chase down a bottle of Champagne at Wine Exchange or someplace, if I have time Friday after arrival.

Andy, any recommendation on wine shops in your general area code?

Opps, I'll cross post in the other thread.

And Friday is not blind (though I may sneak something in )

Wine Exchange or Best Wines Online (near Wine Ex) are both some of the better places. There is pretty much no good shops closer to me than that, coming up from John Wayne Airport.

[Andy Velebil]

The glassware arrived when I was out of town. Just got home tonight and checked out the box. All seems to have made it fine. The decanters are actually "Made in Germany" Spiegelau decanters which look very nice. Not sure where the "Libby" part of it came in as far as I know the two companies are not affiliated. For the price, it's a darn good deal for the decanters if anyone is looking for some nice well priced decanters. About the same quality as the Target line of Riedel decanters and about $8-10 cheaper per.

(Edit: Upon closer inspection this morning when I wasn't suffering jet lag eye syndrome I found one glass was broken. Not bad give 4 dozen glasses and three thin glass decanters shipped by the Fedex gorillas across the country. Oh, and for all I know the glass was broke prior to being sent to me as the cartons didn't look like they had been opened from the manufacturer when I got them. So possible it was broken when shipped to the place I bought it.)

[Tom D.]

Thanks Andy. Almost time to break in those bad boys with some old Taylor's!

[Andy Velebil]

Flannery ribeye steaks are ordered. We'll be eating and drinking well Saturday.

[Bradley Bogdan]

A week until I begin my journey south...

[Andy Velebil]

A week until I begin my journey south...

[Glenn E.]

A week until I begin my journey south...

Likewise... I'm ready for a Port weekend! Really looking forward to seeing everyone and dragging Kari down to at least have dinner with us, too.

[Andy Velebil]

Everyone, if you have not done so already. If you are needing the free hotel shuttle to and from the Ontario Airport, please call the hotel to set up pickup and drop off times. They need to know asap so they can plan accordingly.

Kellogg West Conference Center & Hotel
800-593-7876

[Tom D.]

I'll be flying into SNA (not Ontario) around 11 am, and will pick up a rental car. If anyone else is flying in around that time, they are welcome to ride along to the hotel.

[Eric Menchen]

I'll be flying into SNA (not Ontario) around 11 am, and will pick up a rental car. If anyone else is flying in around that time, they are welcome to ride along to the hotel.

I'm flying into SNA at 2:22 p.m. on Friday, leaving on Sunday at 10:04 a.m. I'm checking with Tom, but will probably be getting a rental car and can offer rides to anyone else going that way.

[Roy Hersh]

Can't wait to see everyone and enjoy my first big Port tasting of the year. I've done a couple of Madeira events so far, but not Port. Looking forward to seeing friends and meeting a few crew that I've never met before!

Thanks Andy.

[Tom D.]

Thanks to Andy for his generosity, and for all his work as planner, host. and chef. This was a great event!

We had a really good group, it was so nice to finally meet Roy and some fellow FTLOP'ers. Many tasting notes to follow...

[Andy Velebil]

A great weekend for sure. Thank you to everyone who made the long trip out, your generosity, and for all the side splitting laughs. Can't wait to see everyone at the next gathering.

[Glenn E.]

Great fun, friends, food, and Port! Thanks for hosting, Andy!