Even I’m confused now - thought they were forcing a ‘fixed menu’ - three items of each category that each diner chooses from, no? If we need ot add one fish dish, with two of the meats (skip the filet, that doesn’t even count) for those who want white fish with cabernet (looking at YOU, Andre!) guess we should - these heart-healthy freaks, sheesh.
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Haha. Sorry, got to stir the pot to make it more interesting 
Tell Jen she can have your spot ;). It will all work out.
Honestly I would never do an event with less than 2bbp. We usually shoot for 2.5. 1b isn’t nearly sufficient. Unfortunately a good amount of wine gets poured out for numerous reasons. Nothing you can do about it.
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Looks like the menu is going to be:
Caesar salad starter
Family plates of sliced Filet, NY Strip, 21 day aged Ribeye
Sides: Garlic Mashed Potatoes, Brussels Sprouts w/Bacon, Macaroni & Cheese
Desert: Cheesecake
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Suck it, Andre! 
Just heard from Alex, he said the following:
"We will bring a bottle of the 2010 and 2011 so we will have two of every vintage. Older Mondavi wines are always fun to compare so if anyone wants to bring specific vintages let us know. We could probably pull old vintage notes or tech sheets from those wines so everyone can learn a bit more.
I think doing the wines in chronological order would probably make the most sense. We feel like being able to compare vintage to vintage and see how the growing season helped shape the wine is what can make a vertical so special. We are happy to listen to suggestions from the group and make sure everyone gets the chance to enjoy the wines. "
Lastly, does anyone in the crew know how to write fairly well? I’m considering reaching out to Wine-Searcher to see if they’ll do a ‘release’ of the event. Alex is contacting James Molesworth to see if he can join us, but that means an extra person (we’re already crazy tight, and that’s with me pulling Jen out - we’re at 20, the space fits 20 max, so we’ll see, particularly with all the stems we’re likely to have, oof!) and a last minute trip to LA from NY so who knows. This is apparently the ‘most complete’ MacDonald vertical to date, so that’s exciting.
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Andre, or anyone else for that matter, can order items off the menu ala carte. It would be in addition to the per person cost.
Awesome news @ToddFrench . This is going to be a really special evening. Credit to @Brent_S for the vision.
I’ll try and dig up an older Mondavi too.
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Taylor, someone else came up with the idea “let’s do a vertical dinner in LA” and I simply started this thread to organize it. Couldn’t have done it wouldn’t you (organizing the restaurant) and Todd (chief cat hearder). I Can’t take credit for the idea.
The idea of wine spectator covering it would be something else.
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It would be good to have a fish dish as I am a pescetarian; and no big deal if I can pay for for additional supplement if the group wants to a fixed menu. Very flexible.
Question on white. If it is ok to bring champagne or white burgundy for starter drink or we go straight to red?!
No worries Todd!
Menu sounds delicious.
Thank you @ToddFrench , @T_Turney , @Brent_S for organizing this epic dinner.
This would be a bucket list experience for sure.
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What’s the suggested amount of your own stems that you bring to the dinner? I’m curious what the veterans have done in the past with a dinner like this.
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I’m bringing three, I think…though I’d like to bring more, I’m not even sure we will have room for 3 each - gonna be tight.
Alex/Graeme want to do the flights by vintage, in order, not a mix like the CT event listed above. I am waiting to hear back from them on whether they agree with me on decanting/double decanting ahead of the event. Everything in detail will be posted here once I have it.
As for Mondavi Reserve, and/or Champagne or Burgundy, I’m not sure what to do there! Alex said the following with regards to Mondavi Reserve:
"Older Mondavi wines are always fun to compare so if anyone wants to bring specific vintages let us know. We could probably pull old vintage notes or tech sheets from those wines so everyone can learn a bit more. "
I guess we leave it up to the group on anything brought that isn’t MacDonald - if you want to share something, bring it? Happy to take suggestions
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WE HAVE DOUBLE DECANTING MARCHING ORDERS!!!
Alex gave me this guide, so each of us has a responsibility now, lol.
Here are our double decanting suggestions for each vintage:
2010 - 8 hours
2011 - 1 hour
2012 - 1 hour
2013 - 8 hours
2014 - 4 hours
2015 - 8 hours
2016 - 8 hours
2017 - 8 hours
2018 - 12 hours
2019 - 12 hours
If you don’t do as directed you’ll be kicked out! (kidding)
Also, if people want to bring Champagne or white wine/Burgundy it’s fine with them/me - we’ll try to gather early and get everything situated, as much as we can.
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Hi Todd, just want to align with the meaning of the double decanting. Is it correct?
Double decanting is the process of decanting a wine twice; often the first into a decanter, and then back into the original bottle.
Still in
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To be clear, I believe Alex means for the wines to spend less than an hour in the decanter. These are suggested times for standing in the bottle without the cork after the very short decant.
Can you confirm this, Todd? We don’t want people to overdecant the wines based on a misunderstanding.
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For decanting Alex said the following
“ More lurking… for the double decant you can have the crew pour the wine into a decanter and then directly back into the bottle. Doesn’t need to be in the decanter for more than a few minutes. Then put the cork back in to retain aromatics. If anyone has any questions they can reach out. ”
So basically pour into decanter and back in bottle - the time listed us WHEN you’d do the splash decant, rest of time in bottle
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Just be sure you look at your ‘assignment’ as well, hopefully this is legit - looks like Alex or Graeme have been stalking this thread as I think they added theirs so we have two bottles of each - sweet!
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Todd, I was the one that typed in the vintage for Alex and Graeme based on your previous post.
Hopefully that is still the case.
I didn’t type the vintage for Jordan Jacobs.
Oh, hmm, we’ll see - might be some changes coming in that but I wouldn’t fill in Alex and Graeme’s until we know for sure