AWA 2009 MELTING POT DINNER PLANNING. RSVP HERE.
OKAY GUYS, It is time to plan delicious dinner for those attending AWA who want to go to Melting Pot.
First of all, let me catch you up on some details.
Dinner will be at 7pm on Friday, the 18th. I think doing the dinner on Saturday would be a bit too in the middle of the con, and any earlier on Friday and a lot more people would miss it. I'm very firm on Friday, but if people think a few hours earlier or later would be a better idea, let me know.
Expect to spend around $50 dollars. My original estimate was rather conservative, but I was expecting picking out each cheese and entree individually. When I called to make reservations, I got redirected by a manager and introduced to their Large Party Menu and Large Party Contract. What this essentially means is that I agree to give them the best estiment of number of people I can, and they prepare One entree which is served to the entire table (isntead of ten or twelve different ones). The price is determined by the entree, and each person pays the same price. What cheeses you get, what dessert you get, and refillable soda, tea or coffee, are included in this charge. I've selected the cheapest entree, which is 39$. This does not include gratuity. So unless service really sucks (it's Melting Pot, it probably won't) expect your check to be around 47$.
Dinner Takes A Long Time. Plan at least 3 hours.
Be Punctual. Service WILL start fifteen minutes after I schedule the reservations, so you may want to aim to arrive a little more around 6:45 incase of bad traffic/hold ups/getting lost. There is a Very Good Chance I will choose to just arrange for a taxi ahead of time, myself, since I haaaate driving in Atlanta. Plan ahead accordingly!
That said, I actually feel waaaaay better about this now that I have been directed to these helpful things. I feel more like Melting Pot can Definitely Handle A Group Of Excited Young Adults, and will keep up their end of everything so that we can have an excellent and delicious dinner. Also like once we arrive there, the only thing you'll have to pick out is your salad and your drink, so we won't hold ourselves up an extra hour peering at menus and trying to calculate prices. However, there is no 'split an entree with a friend to hobo the prices down' option. If you show up you have to pay the same as everyone else (or find someone in your debt to buy you expensive dinner).
SO! If you've read all that, HERE IS THE INFORMATION I NEED FROM YOU:
1) NOW, this isn't exactly signing a contract, but I want to be as close to the number of people who I reserve for and who actually get to the restaurant as possible. They will be understanding if two or three people don't show up, but probably less so if half the party doesn't get there. If you are only a probably/maybe, let me know HOW probably/maybe in comments below so I can mention it to the managers when I make reservations.
The rest of the poll is for casting your votes as far the cheese course, the cooking style of the entree, and the dessert course. I will copy/paste the relevant information above each poll:
2) Cheese course is apples, chips, vegetables and a variety of breads which you dip into your cheese selections:
Cheddar Cheese Fondue
Aged, medium-sharp Cheddar and Emmenthaler cheeses, lager beer, garlic and seasonings.
Traditional Swiss Cheese Fondue
Gruyere and Emmenthaler Swiss cheeses, white wine, a touch of garlic, nutmeg, fresh lemon and Kirchwasser.
Fiesta Cheese Fondue
Cheddar cheese with the flavor of Mexican herbs, spices, jalapeno peppers, and salsa. Served with crisp tortilla chips… and we’ll make it as spicy as you like.
Wisconsin Cheese Trio
Creamy Fontina and Butterkase, as well as Buttermilk Bleu Cheese with white wine, fresh scallions and a hint of sherry.
3) There is also a oil cooking style where they provide batters to dip your food in and basically fry it. This is delicious and it will be the second option. The first three up there are all good, so pick what sounds interesting to you. Keep in mind that this is is the entree you'll be cooking:
The Novice $39 per person
New York Strip, Teriyaki Sirloin, Marinated Pork Tenderloin, Pot stickers, White Shrimp, and French Quarter Breast of Chicken (as well as fresh broccoli, mushrooms, new potatoes and squash, and possibly other seasonable veggies).
Coq Au Vin
Flavors of fresh herbs, mushrooms, garlic, imported spices and Burgundy wine.
Court Bouillon
Homemade, seasoned vegetable broth that is full of flavor while low in salt and cholesterol free.
Mojo Style
Caribbean seasoned bouillon has a distinctive garlic and citrus flair.
4) Finally! Dessert. Dessert is a plate of cakes, marshmallows and fruits which you dip into chocolate:
The Original
The original recipe features our signature milk chocolate with a swirl of crunchy peanut butter.
Flaming Turtle
Milk chocolate, caramel and chopped pecans, flambéed tableside
Disaranno Meltdown
Silky white chocolate swirled with Amaretto and flambéed tableside
Yin and Yang
Half dark and half white chocolate, artfully swirled in the same pot for the special mix of flavors
Bailey’s Irish Cream Dream
Milk chocolate swirled with Bailey’s Irish Cream
Pure Chocolate
Dark, white or milk chocolate melted for the most pure of all chocolate fondues.
Poll Going to Melting Pot
FINALLY. Feel free to ask me any questions here before filling out the poll, but keep in mind I want to call in the reservations ASAP. They don't seem to be worried about losing enough seating for us, but if they DO well that would suck =|
ETA: Here is the WEBSITE for the restaurant we'll be at. Go here for a map/phone numbers/directions whatever. Feel free to call the restaurant. They are very classy and helpful.
First of all, let me catch you up on some details.
Dinner will be at 7pm on Friday, the 18th. I think doing the dinner on Saturday would be a bit too in the middle of the con, and any earlier on Friday and a lot more people would miss it. I'm very firm on Friday, but if people think a few hours earlier or later would be a better idea, let me know.
Expect to spend around $50 dollars. My original estimate was rather conservative, but I was expecting picking out each cheese and entree individually. When I called to make reservations, I got redirected by a manager and introduced to their Large Party Menu and Large Party Contract. What this essentially means is that I agree to give them the best estiment of number of people I can, and they prepare One entree which is served to the entire table (isntead of ten or twelve different ones). The price is determined by the entree, and each person pays the same price. What cheeses you get, what dessert you get, and refillable soda, tea or coffee, are included in this charge. I've selected the cheapest entree, which is 39$. This does not include gratuity. So unless service really sucks (it's Melting Pot, it probably won't) expect your check to be around 47$.
Dinner Takes A Long Time. Plan at least 3 hours.
Be Punctual. Service WILL start fifteen minutes after I schedule the reservations, so you may want to aim to arrive a little more around 6:45 incase of bad traffic/hold ups/getting lost. There is a Very Good Chance I will choose to just arrange for a taxi ahead of time, myself, since I haaaate driving in Atlanta. Plan ahead accordingly!
That said, I actually feel waaaaay better about this now that I have been directed to these helpful things. I feel more like Melting Pot can Definitely Handle A Group Of Excited Young Adults, and will keep up their end of everything so that we can have an excellent and delicious dinner. Also like once we arrive there, the only thing you'll have to pick out is your salad and your drink, so we won't hold ourselves up an extra hour peering at menus and trying to calculate prices. However, there is no 'split an entree with a friend to hobo the prices down' option. If you show up you have to pay the same as everyone else (or find someone in your debt to buy you expensive dinner).
SO! If you've read all that, HERE IS THE INFORMATION I NEED FROM YOU:
1) NOW, this isn't exactly signing a contract, but I want to be as close to the number of people who I reserve for and who actually get to the restaurant as possible. They will be understanding if two or three people don't show up, but probably less so if half the party doesn't get there. If you are only a probably/maybe, let me know HOW probably/maybe in comments below so I can mention it to the managers when I make reservations.
The rest of the poll is for casting your votes as far the cheese course, the cooking style of the entree, and the dessert course. I will copy/paste the relevant information above each poll:
2) Cheese course is apples, chips, vegetables and a variety of breads which you dip into your cheese selections:
Cheddar Cheese Fondue
Aged, medium-sharp Cheddar and Emmenthaler cheeses, lager beer, garlic and seasonings.
Traditional Swiss Cheese Fondue
Gruyere and Emmenthaler Swiss cheeses, white wine, a touch of garlic, nutmeg, fresh lemon and Kirchwasser.
Fiesta Cheese Fondue
Cheddar cheese with the flavor of Mexican herbs, spices, jalapeno peppers, and salsa. Served with crisp tortilla chips… and we’ll make it as spicy as you like.
Wisconsin Cheese Trio
Creamy Fontina and Butterkase, as well as Buttermilk Bleu Cheese with white wine, fresh scallions and a hint of sherry.
3) There is also a oil cooking style where they provide batters to dip your food in and basically fry it. This is delicious and it will be the second option. The first three up there are all good, so pick what sounds interesting to you. Keep in mind that this is is the entree you'll be cooking:
The Novice $39 per person
New York Strip, Teriyaki Sirloin, Marinated Pork Tenderloin, Pot stickers, White Shrimp, and French Quarter Breast of Chicken (as well as fresh broccoli, mushrooms, new potatoes and squash, and possibly other seasonable veggies).
Coq Au Vin
Flavors of fresh herbs, mushrooms, garlic, imported spices and Burgundy wine.
Court Bouillon
Homemade, seasoned vegetable broth that is full of flavor while low in salt and cholesterol free.
Mojo Style
Caribbean seasoned bouillon has a distinctive garlic and citrus flair.
4) Finally! Dessert. Dessert is a plate of cakes, marshmallows and fruits which you dip into chocolate:
The Original
The original recipe features our signature milk chocolate with a swirl of crunchy peanut butter.
Flaming Turtle
Milk chocolate, caramel and chopped pecans, flambéed tableside
Disaranno Meltdown
Silky white chocolate swirled with Amaretto and flambéed tableside
Yin and Yang
Half dark and half white chocolate, artfully swirled in the same pot for the special mix of flavors
Bailey’s Irish Cream Dream
Milk chocolate swirled with Bailey’s Irish Cream
Pure Chocolate
Dark, white or milk chocolate melted for the most pure of all chocolate fondues.
Poll Going to Melting Pot
FINALLY. Feel free to ask me any questions here before filling out the poll, but keep in mind I want to call in the reservations ASAP. They don't seem to be worried about losing enough seating for us, but if they DO well that would suck =|
ETA: Here is the WEBSITE for the restaurant we'll be at. Go here for a map/phone numbers/directions whatever. Feel free to call the restaurant. They are very classy and helpful.