Put me on the list +1 … if we’re already to a waitlist, then please put me and +1 there. Thanks.
I’d sure hate to waitlist anybody - perhaps we need multiple events, running simultaneously, with some cross-over?
I don’t want to waitlist anyone, but over a hundred and it is a mob. Wine gets lost in the ocean and people cannot really mingle. A crossover event is a bad idea IMHO.
Book it Dano! Great price!!!
I wouldn’t want anything bigger than what B-fest I was like - already it was too many wines, I didn’t try even 25% of them.
I’m just saying that it sucks for those who might want to join in who cannot. Perhaps we can plan two, near one another, and then nobody is left out of partying Berserkerfest style…
Obviously, Bill, I’m not suggesting you plan another one, that you even BE at another one and be forced to cook - just throwing out ideas to those who feel shafted for being on a ‘waitlist’, and it ties in well with my discussions on doing more Berserkerfests…
Not to be flipant, but we cannot please all the people all the time.
I am confident that once people start to seriously look into attending, that quite a few will have to back out. Those that really want to come, will find a way to make it.
Again, I am talking with Loring to see what we can realistically handle at his pad. If that doesn’t work out, we may have to pare the shindig down anyway. Still lots of time to work on it. I will put the thought out there to consider bringing multiples of the same bottle of wine or a large format this time. It really does work better for this many people.
Well… if you have any military connections and can pull some strings, Vandenberg AFB has a runway long enough to land the space shuttle on. Or, if you have a friend with a private jet, you could land at Lompoc Airport, and walk a few hundred yards to the winery.
Other than either of those, it’s probably LAX or SBA. The drive up from LAX isn’t really that bad. It just dependes on when you land. If you can get into LAX by 1PM, you should be fine. An easy 2.5 hour drive - with some of it along the coast. If you land after 3PM, you’ll probably add an hour to the drive.
As BTL says, we’re working the logistics. Head count will fall out of that discussion. There are some challenges that you face as the party escalates. And 100 is a pretty good sized event. ![[whistle.gif]](/uploads/db3686/original/2X/8/87d24eb81ec6dc01d84f3d6c19fa9a357e90218e.gif "whistle"){kind=small}
Just sayin’ ![[berserker.gif]](/uploads/db3686/original/2X/8/8600bbd4810d342b8fbd4ffb62b4f0026275fd37.gif "berserker"){kind=small}
Mark,
Forgot another important point…I am looking at midweek fly times, not a Fri-Sun kind of thing. If you’re going to just fly in for the weekend I’m sure you are right and the pricing is higher.
Please wait-list me.
Please see OP for updates.
i see we aren’t waitlisted, put me at +1 for now please Bill! Thank you sir. If Zhi doesn’t flake (which he will 
) I’m sure I can persuade the girlfriend to come as well.
Please add the wife and to whatever list is available. This sounds like it could become the offline of the ages.
P (we need your name in your signature, btw),
I’m still holding out hope that we can have another one, perhaps a month or so before, to pick up those who are waitlisted…who knows - someone might have to take charge of it.
Please add me +1 to the waitlist. Thanks!
Thoughts…catering could take away from the personal aspect of these kinds of events and can uptick costs quickly.
Attendance caps are de rigour. Doing Flannery for 100 peeps is a lot to ask but can be done. The bigger it is the more logistics and actually meeting the people you want to can be issues. If you are there to taste wines then stick to that or realize you are at the wrong event.
Make a cap and stick to it. We typically have LOTS of drop outs for these things going forward and considering traveling for many I’m sure there will be plenty of adds from the list.
With this kind of turn out then maybe we need to schedule another for 4-6 months post this one. T-Bone says his winery is on the table for hosting. Might be a good idea to start looking into this sooner than later so people can choose one or the other to help with their schedules.
Chris, considering all the cow and pig that Tex grilled and the 15 pounds of late entering Blue Fin that I grilled last weekend, he and I can handle 100 chow hounds. Meat is not my specialty but I am pretty good on a Weber too. I agree that 100 is really a max in terms of the number of people that can effectively be handled in an event like this without waitstaff and busing. I regularly do 150-200 at my diners, but they are all professionally cooked, waited and bused. The more the merrier is not true in event planning in an event like this where the wine freely pours but only the sweat of a few people do.
I agree completely Jack. I was just trying to make the point that we are moving from a big fun BBQ to a large ‘event’. The more the merrier to cool but is that what people really want?
If there isn’t going to be any catering help then there absolutely needs to be a set-up/clean-up crew put in place ahead of time. We don’t want to piss off our gracious host, no amount of El Nido will soften that 
I have a plan…working with a couple folks behind the scenes.
As for catering the side Cris…would be much easier to have a couple of sterno cans under some pans with taters and such and not have to worry about them. Having done this a couple of time, it is the route I want to go. I don’t think it will take away from the personal feel of the event. But I will stress that the attendance will be enforced to the 100 that I discussed with Mr. Loring.