Great David, I will let the others chime in on this, as we had quite a discussion about food. The main thing was logistics. How do we store the food and keep it cold until Saturday dinner.Karma":1ip1w775 said:I attended the one of the largest food shows in the US this past weekend. I was able to secure the food for the Saturday night dinner as long as the planning commitee is okay with this. Please let me know.
Karma":137u987i said:Herb,
Maureen and I will take care of a room at the Hampton Inn in which we store the food. It will all be shipped in frozen on dry ice with a delivery on Friday. It will remain frozen until we break it out on Saturday afternoon. This is what we have done in the past.
Since Maureen and I have worked in the food industry for the last 30+ years, we are fully aware of maintaining the proper temperatures to insure food safety.
We are thinking of the same items we have done the last two years, Pulled Beef, Chicken, and Pork with an assortment of salads and Cheesecake for desert. The only item that will need to be purchased are buns.
I will need to know in the next week or two if I should go ahead and start the process of ordering the food. Since it will be coming direct from the manufactures, they like plenty of advance notice. Ecspecially when you are giving specific delivery days.
David
by Bob Pisani on Thu Jun 09, 2011 5:14 pm
To Bob and Nita,
My wife Dil and I are planning to attend the Rendezvous. What are the fees? How do we register, etc. Planning to arrive Thursday Sep. 8th. We would like a room at the Hampton Inn for three nights. Do we make reservations on our own or do you folks handle that? We will be bringing "Hercules" our mighty R-21 from San Mateo, CA. (formerly Herb and Wilma Stark's "Willie's Tug"). Not much we can do to help out from here now but we'll gladly give you a hand once we arrive.
Thanks,
Bob and Dildar Pisani
610 Nevada Ave.
San Mateo, CA 94402-3314
650 347-2559
greenduster@sbcglobal.net
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