Carlisle 2010-Banquet Plans and suggestions

Trixie

Trixie

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Staff member
So Mrs. Driller and I, along with those left over at Carlisle on Monday, made the following plans for our banquet for 2010 (which included getting us a block of rooms at a discounted rate):

Saturday, June 5, 2010 at 7:30 PM
Comfort Inn Suites - Carlisle

Banquet will be held out on the patio, but if there is inclement weather, we will be indoors in the restaurant area separated from others.

Menu & Price: Note: Tax and Tip are included in price, and will need to be paid to LOD at least 1 week prior to event - we'll work on those details later:

Chicken Cordon Bleu (or vegetarian meal - specify) - 28.70
Slow Roasted Prime Rib with Au Jus - 36.20
Combination Petite Filet Mignon and Crab Cake - 38.70

All meals come with:

Mixed garden greens with choice of two dressings
Twice Baked Potatoes
Peas and Carrots
Rolls and Butter
Chef's Selection of Desserts
Coffee, Tea, Decaf Coffee and Iced Tea


Alcohol must be purchased at the bar. HOWEVER, I saw that we can order kegs, so perhaps those of us who would like beer with and after our meal could chip in to get a keg? Prices are: 1/2 keg domestic 125, imported 170. (1/4 keg 90 and 125 respective). Perhaps someone can purchase the keg(s) and those who drink chip in? Or any other ideas?


The other thing up in the air is appetizers. Would we want them and how would we pay for them? Poll? Add to prices listed above? Someone donates? Here were some of my choices for appetizers that I thought would work and were not incredibly expensive. Note that prices are for 100 pieces, and we could split the order but there would be an additional charge (ie, 1/2 price, but with a surcharge of X dollars).

Tri-colored tortilla chips w/ nacho cheese and salsa - 85.00
Fresh vegetable crudite accompanied by Ranch Dressing 140.00
Deviled Eggs - 65
Spinach and Artichoke Dip w/ tortilla chips - 90
Boursin Cheese Crisps (french baguettes w/ boursin cheese and bacon spread, toasted) - 85
Spring Rolls (choice of vegetable or crab and shrimp) - 120


Comments/questions/ideas welcome. However, banquet is set, so no change on that. Additionally, please note that when I begged for 3 choices instead of 2, the planner agreed to it. There was no plain fish option, and the group of us tried to get a varied menu to hopefully please as many people as possible.

Also, still working on Friday night dinner, will provide info when available.
 
Well if i knew i could have kitchen access I would do the appetizers for us and save some money for us but i am sure they would not allow that. But what we could do (and this is just a suggestion) we could just get some stuff from the local mart IE; chips and dip and such, Apps are great but they can be way over priced.
 
imtbear69 said:
Well if i knew i could have kitchen access I would do the appetizers for us and save some money for us but i am sure they would not allow that. But what we could do (and this is just a suggestion) we could just get some stuff from the local mart IE; chips and dip and such, Apps are great but they can be way over priced.
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Yeah, the thing is we can't bring outside food/drink, just like any restaurant. It's a shame we can't find you a kitchen. ;) Maybe the late night crew can find some locals to offer one up. :eek:
 
Well were is the baquet to the hotel,maybe we could just do like a small appetizer and drinks thing in the parking lot (or garage, lol ) before hand.
 
imtbear69 said:
Well were is the baquet to the hotel,maybe we could just do like a small appetizer and drinks thing in the parking lot (or garage, lol ) before hand.
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Well, it would be a possibility to do that in someone's room. It's something we can think about, and if there's someone who would be ready early, it might work. It could possibly be set up by the parking garage, too. Logistics of set up and clean up could be an issue... this is more for those who are prepared before 7:30. Me, I'm pushing it to make 7:30 after a day at the fairgrounds. :p
 
At the past hotel banquets the club picked up most of the the cost of the appetizers and maybe added $5 to each meal to offset the cost, but they were just those crab cakes and i think the chicken on a stick.

Issue with a keg is you would have to get everyone to agree on the beer that would be chipping in on it and you would have enforce that only those who pay in drink from it.

I hope to make it next year, remind me to call the hotel about reservations tomorrow.

The menu looks ok.
 
Personally, I'd be willing to pay an additional up to $5 per meal to have appetizers. Basically, if we get the numbers expected, it'd be just over $1 per $85 appetizer. I like the veggie option, although that's pricier, as it is something we can take home for our trips home if there are leftovers. Although that's closer to $2 per person. (I'm guesstimating here.)

Regarding the beer, I know the kegs are expensive, but if they have say Yeungling as the domestic beer, we'd be ordering pitchers anyway, and this could be a savings *but I forgot how many a 1/2 keg serves and haven't checked pitcher prices*. Then again, people may not want to be tied down to a specific drink/beer, so I'm fine with whatever. I just happen to love kegs. :) If there's enough interest, I could reserve the keg, and just have people who will be drinking pitch in. But I need more info on who's in, to find out if it's worth the expense.
 
You guys are making it VERY difficult for me to get a room outside town......If Penny sees this, I'm toast! No trailer again next year!
 
Well, here's another thing - we want to make this affordable for those who don't have a lot of extra money to spare for something like this. The added benefit to this location as I see it is that those who choose not to join for the meal will still be able to easily join us for awards and after dinner socializing.

We have everyone from kids to those retired on fixed incomes and all in-between who are a part of our club, and we want to be able to include as many people as possible.
 
Find out the price of the pitcher of beer (1 keg = 124 US pints) and a pitcher should have 4 pints of beer.
JP said he wants the cheese crisps and I agree :D
 
I'll go out on a limb and say if the club participation continues to grow for this event, the club could use the tent savings and swing for appetizers. ;)
 
I think the few more dollars added to the meal is a good idea,that extra 85$ or so from the club could be used for something else ie; an award or something. As far as the beer goes it dont matter to me but if there are enough people going and drinking beer it would almost be for certain the keg would be cheeper
 
I like the menu selections. I also love the idea of being able to dine on the patio :)

Do we have to know the appetizer choice before the day of the meal? We could have a donation by members kitty at the LOD tent to cover the appetizer on Friday or Saturday.
 
Chicken Cordon Bleu (or vegetarian meal - specify) - 28.70
Slow Roasted Prime Rib with Au Jus - 36.20
Combination Petite Filet Mignon and Crab Cake - 38.70

Seriously? Those are New York prices, actually those are higher than NY prices! Chicken for nearly $30? Or vegetables for $30? With drinks each individual will easily be over $50. And we have to order in advance? It never worked well in the past, people don't want to commit (like pre registrations) and some don't show up so the meal is charged anyway. Anyone remember our last experience where we used to stay?

What's wrong with a good restaurant and individual checks so people can choose what they want that night and spend a lot less. Personally I think eating at the hotel is NOT a good choice. Like I've said, I've eaten there before and it wasn't a good experience. I still fail to see what the problem is with Sunnyside, or another choice. There are plenty of places in town.

There should be other options offered.
 
Since those prices are all inclusive of tax, tip, dessert, coffee, and ice tea. I don't think they are more then NY prices.
 
LeoC2 said:
Chicken Cordon Bleu (or vegetarian meal - specify) - 28.70
Slow Roasted Prime Rib with Au Jus - 36.20
Combination Petite Filet Mignon and Crab Cake - 38.70

Seriously? Those are New York prices, actually those are higher than NY prices! Chicken for nearly $30? Or vegetables for $30? With drinks each individual will easily be over $50. And we have to order in advance? It never worked well in the past, people don't want to commit (like pre registrations) and some don't show up so the meal is charged anyway. Anyone remember our last experience where we used to stay?

What's wrong with a good restaurant and individual checks so people can choose what they want that night and spend a lot less. Personally I think eating at the hotel is NOT a good choice. Like I've said, I've eaten there before and it wasn't a good experience. I still fail to see what the problem is with Sunnyside, or another choice. There are plenty of places in town.

There should be other options offered.
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It's cheaper than Sunnyside. And we aren't kicked out. And we have enough room. And we don't have to have a final order til 1 week prior to the date. And it's time for a change. We at least need to see if this works. Prices includle tax, tip, dessert, non-alcoholic drinks, etc. I paid more at Sunnyside for a craptastic meal with bad service (last year too). I ate at the hotel this year and was happy with it. We also get discounted room rates there. There are so many positives, I fail to see why anyone would knock this as our banquet plans for this year. If it doesn't work, we can try something else for '11. At least give it a chance, I gave Sunnyside 2 chances.

I am working on a much cheaper option for our Friday night dinner. Off the menu, separate checks. This, however, IS our banquet. And the Sunnyside does not meet our needs anymore. And we did scout the area a bit, and found that the nicer places were even more expensive than this. Please, we did a lot of leg work and consultation of others to come up with this plan.

There also is another option: Don't go to the meal. Come afterwards for the awards. Now that's an option the Sunnyside didn't offer.
 
Rene said:
I like the menu selections. I also love the idea of being able to dine on the patio :)

Do we have to know the appetizer choice before the day of the meal? We could have a donation by members kitty at the LOD tent to cover the appetizer on Friday or Saturday.
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Yes, we'll have to order appetizers in advance. We can figure that out closer to the date. We'll apparently have the cheese crisps and hopefully at least 1 other item, I'll probably put up a poll. If the club covers it, then perhaps people can contribute anyway to offset the costs. We just need to make sure the costs are covered.
 
Normally, I just go with the flow on these things, and that's my plan here as well. But I do think Leo has a some good points. Here are my own thoughts:

cons:
I know, for me at least, $30 for a plate of micro-waved Pasta Primivera and a cup of hotel coffee is pretty rediculous.

If the meal is in the large open area by the bar, will we offend, or otherwise bother the staff at the reception desk? this seems inevitable, but entertaining.

Pros:
Are "cheese crisps" what you east-coasters call deep fried cheese curds? If so, awesome.

+1 on the Yuengling. I'm in, wether it's pitchers or kegs (heh.. plural)

other random thoughts that came up while typing this:
We could totally do a "fondue party" themed tent.. sterno fondue pots, and hang some crappy paper light fixtures. presto! oh, yes. I could bring the cheese curds.

random thought #2
The trunk of the Saxillac contains thee kegs of beer. One full, the other two 1/4 empty. If Joe leaves the Carlisle showgrounds at 6:48pm, and travels the 2.4 miles to the hotel's front sidewalk at 58 mph, how many 12oz glasses of foam will need to be thrown out before the beer once again starts flowing?
 
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