arrival dinner idea

[Walt Mankowski]

On Tue, May 19, 2015 at 10:29:50AM +0200, drforr--- via yapc wrote:
> On 2015-05-19 10:18, Uri Guttman via yapc wrote:
> >On 05/19/2015 04:15 AM, drforr at pobox.com wrote:
> >>On 2015-05-19 09:57, Uri Guttman via yapc wrote:
> >>>hi all,
> >>>
> >>>i have been scoping out the area's restaurants and found a possible
> >>>easy place to do an arrival dinner with little fuss. it is called
> >>>charlie chow's and they have a dragon grill setup. you fill a bowl
> >>>with veggies noodles, meats and sauces and stuff from a food bar and
> >>>they grill it for you. boston has a similar place called fire and ice.
> >>>all you can eat setup as you can get new bowl and mix it up
> >>>differently. it is only 4 blocks from the hotel so we can walk there
> >>>en mass. any thoughts? i will wiki it up as a suggestion and signup
> >>>page. i say 7pm and we leave at 6:30 from the hotel. this is not a
> >>>group thing so i will not be selling tickets or anything. you cover
> >>>your own tab or table.
> >>
> >>+1 # "Dragon Grill" is also known as Mongolian barbecue, one of my known
> >>weaknesses. If they (properly) allow you to do your own seasoning, an
> >>additional +1 will be added :)
> >
> >as i said, boston has an american version with a giant round grill
> >they cook all the food on. i have seen them in nyc and read about them
> >elsewhere. it allows major customization of your meal(s).
> > this one claims to have 17 sauces you choose from for the grill. if
> >that is your own seasoning, they it is +1 for you.
> 
> We shall see. Khan's is a legendary chain of Mongolian in Minneapolis, and I
> dragged Walt M. to a Mongolian place I spotted in Dublin when he was there
> :) I probably shouldn't reveal this on a public mailing list :) but the
> trick is that chefs usually add water or sesame oil when the sauces you've
> poured over your bowl evaporate, so you hand them a *second* bowl with
> additional sauces, so you get better flavor.

I enjoy a good Mongolian BBQ as much as the next guy [1], but all the
places I've ever been to have been fairly small with only 1 or 2
chefs. I'm worried how well this might scale up to several hundred
people. Might well be awesome, of course, but make sure you give them
a call to make sure they can handle it.

Walt

1. So long as the next guy isn't Dr. Forr.