Will the group then go on to dinner at the Mansion?

Definitely count us in for cocktails. We plan to arrive in Savannah around 3 or so in the afternoon.

Here is an update on our Pre-gathering gathering.

Instead of a cocktail party it will actually be a wine and cheese party, sponsored the the steering committee and the Luberon Experience.

Time: 5:00 til 7:00 so everyone can easily make their dinner reservations.

We will somehow publish the address, just not today.

Hope you all can make it! We are so excited.

jan

Thank you.

I think this is a very smart change and I can now say, we will not be able to make it.

But the caveat is, we will see many of you at dinner. We will be there. Promptly, if Rob isn't late... or maybe me... doubtful.

Okay, 38 sleeps til dinner and many new friends and 40 days til the "Low Country Boil".

Thom and I should arrive Savannah about 3:00 ish so we can certainly make the pre-gathering wine and cheese Thursday evening.

Can you guys put me on the list? I will bring some wine.

Thanks, Shannon.

Can't wait to see you,

jan

Can you add me to the list too? Just me, though - Chris won't arrive until Friday night some time.

Let me know if you would like me to bring something (beer, wine, munchie food, scotch )

OK, Kim.

See you then,

jan

quote:

Let me know if you would like me to bring something (beer, wine, munchie food, scotch )

You're not going to be able to whip up the Savannah Martinis with those ingredients!

What's a Savannah Martini? Different than my standard bearer (saphire, a whisper of vermouth and three olives)?

quote:

What's a Savannah Martini?

A martini drunk in Savannah?

Y'all are makin' me mighty thirsty....

Jen

I believe Thom and I are signed up for this cozy soiree but just rechecking my itinerary to be certain. It's coming fast now!
Do we need more specific address information as to where you all will be?
Nancy

quote:

You're not going to be able to whip up the Savannah Martinis with those ingredients!

Jerry I thought you were in charge of Martinis!

Nancy, everyone who signed up will be sent the necessary information (address etc) in a week or so. We'll make an announcement on the board when it has been sent so that you will know to look for a PM or email.

Jerry

I never miss a party!

Two more....John and me.

Gail and John - IN!

quote:

Jerry I thought you were in charge of Martinis!

Well, we did try six new martinis last night in our mixing class.

Did you say six martinis in an hour? Ouch!!! However, I look forward to trying a few with the two of you ++++ everyone else.

The trick to our martinis is that we keep our various vodkas and the Saphire in the freezer so that we don't have to dilute. I hate it when the sound of a martini being made goes for more than a few seconds. That sound means weak, weak and watered down.

And we keep the vermouth in the fridge - with a hole in the cap so that we get just the right amount of drops in the glass.

quote:

And we keep the vermouth in the fridge - with a hole in the cap so that we get just the right amount of drops in the glass.

Our instructor taught us a trick. Don't add ANY vermouth. What she did was soak the olives in vermouth for an hour. She added an drained olive to a glass of ice chilled Bombay Sapphire (stirred NEVER shaken). I discovered that while I don't enjoy a classic vodka martini I could learn to enjoy gin martinis.

quote:

Our instructor taught us a trick. Don't add ANY vermouth.

Chris's secret (besides chilling the glasses and the shaker, he swirls the vermouth in the glass and then spills it out. Mmmmm....Martini.

We keep our glasses in the freezer along with the liquid of your choice and just pour. No stirring or shaking. I do like the idea of soaking the olives.

One night recently Rob made the 'Monday martinis' and totally forgot the vermouth. It was sweeter that way, though I just dash a couple of drops in the glass and then pour the Saphire.

Martinis are so easy.

My father made the best very dry Martini, he would chill the gin and the glass, then just before he would pour the gin in each glass, he would "whisper" vermouth over the top of the glass !! No kidding , that was his dry martini, and mine to this day, although, I now like a dirty martini the best, with a tablespoon of olive juice added to mine! and then a few olives. Yum....

Sandra

All this martini talk is making me nervous!

Remember this is a wine and cheese party.

But, I can tell you that the bar at the Mansion has killer martini menu!!!

Here we are.

Notice mine is the only clear (unpolutted by extraneous ingredients) one of the three.

jan

Perhaps a martini "daycap" after that cooking class on Friday then? Great picture, Jan.

We aren't participating in the class, but if we are around may we join in on the 'daycap'?

Wendy,

Do you really need to ask ?