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  • Hey all, just changed over the backend after 15 years I figured time to give it a bit of an update, its probably gonna be a bit weird for most of you and i am sure there is a few bugs to work out but it should kinda work the same as before... hopefully :)

REDUSER Party Details

ahhhh Ketch, sounds like youre going to be living right.
 
Hoffman said:
ahhhh Ketch, sounds like youre going to be living right.
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After almost 20 years away form my country, I think is about time I went back home, I missed and my purpose here is about to be achieved, but this is the country that is making my dreams come true and I will never forget it, never, I will always come back for Business and pleasure, but soon my home will be ... well home!:bye2:

Ciao
 
Ketch, of all the places in the world that I have been to, Tuscany is my favorite and my dream second home is a small vineyard outside of Florence. There are many places I would move to for work, but I would move to Tuscany for Tuscany.
 
Clint Johnson said:
Ketch, of all the places in the world that I have been to, Tuscany is my favorite and my dream second home is a small vineyard outside of Florence. There are many places I would move to for work, but I would move to Tuscany for Tuscany.
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Well you see, we agree then, my all life I have worked to get here, now I'm here, and no matter how hard I'll work, since from now on, I'll finally be doing what I have always dreamed to do, Filmmaking, and loved more then anything I haver loved in my life, I'll never work an other day of my life.

So moving back home it is not about work is about home.

And guess what, now you guys will soon have a reason to stop by in Italy.

Ciao
 
Ketch,

My Mom and Dad always tell me that if I can find something I love doing and make a living off of it, then I will never have to work another day in my life. Hopefully someday soon I will be in your shoes living my dream as a story teller!!!
 
KETCH ROSSI said:
After almost 20 years away form my country, I think is about time I went back home, I missed and my purpose here is about to be achieved, but this is the country that is making my dreams come true and I will never forget it, never, I will always come back for Business and pleasure, but soon my home will be ... well home!:bye2:

Ciao
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Ketch - while I assume it's beyond the budget, I am rather fond of truffles. White or black. And true balsamic is heavenly.

Looking forward to meeting you!
 
Tenshredd7, both your mom and dad are correct, if you truly love watt you do you'll never work a day in your life, while fulfilling both your heart and spirit with the results of your work, which instead of been forced, is naturally achieved true passion and love, therefore achieving results otherwise impossible.




Offhollywood said:
Ketch - while I assume it's beyond the budget, I am rather fond of truffles. White or black. And true balsamic is heavenly.

Looking forward to meeting you!
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Mark, even so several of the truffles are not yet in season, I'll see what I can find. You say that you like both Black and Withe, but which ones do you favor, The Perigord (French Black), the Picoa (Oregon Black), the Oregon Withe is just becoming available but very limited and not as tasty,, or the Piedmont (Italian Withe), Tuber (Tuscan Withe), this are the ones that I like better then the Chinese and the Texas ones, the Burgundy are not in season, but those are also delicious. Any way if you do have a particular preference among the ones mentioned, I'll try to get it for you, then I'll try to come up with something that I can prepare and stick it inside the Infamous Pelican case, then when you are ready to flavor it, all we have to do is shave it Raw, right on top of it.

Ciao
 
KETCH ROSSI said:
Mark, even so several of the truffles are not yet in season, I'll see what I can find. You say that you like both Black and Withe, but which ones do you favor, The Perigord (French Black), the Picoa (Oregon Black), the Oregon Withe is just becoming available but very limited and not as tasty,, or the Piedmont (Italian Withe), Tuber (Tuscan Withe), this are the ones that I like better then the Chinese and the Texas ones, the Burgundy are not in season, but those are also delicious. Any way if you do have a particular preference among the ones mentioned, I'll try to get it for you, then I'll try to come up with something that I can prepare and stick it inside the Infamous Pelican case, then when you are ready to flavor it, all we have to do is shave it Raw, right on top of it.

Ciao
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A man who knows his truffles!

Piedmont is my favorite, with Tuber a close second.
 
Offhollywood said:
A man who knows his truffles!

Piedmont is my favorite, with Tuber a close second.
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I did made my leaving in the Restaurant field for almost twenty years, while pursuing Photography and Filmmaking, so Id better know my S$@#T!

I'll see which one I can find, and even so I would have loved to prepare a nice Pasta or better yet a nice Risotto Arborio, we will have to settle for Crostini Toscany or something similar, as they will be served cold, with the Truffle shaved on top.

Ciao


Little ugly things, aren't they?
 
I know many of you still want to be able to RSVP for the workflow event and party. I will be talking with the hotel tomorrow to see what we can do about upgrading the room to accomodate more people. If it's within the budget, we will do so. I don't want anyone to be left out, so know that I'm working to make it possible for you guys.
 
Many thanks Steve. I would very much like to be able to attend. If it were to mean chippin' in a little something...
 
Just a heads up to everyone, it looks like we are going to have to move the venue for the workflow/reduser party. We had to increase capacity and the Palazzo was unable to accommodate.

The good news is we have found a place that can accommodate us. The Westin Hotel. We're working out the details with them now. The bad news is that we really won't be able to expand the guest list beyond what we currently have. There are a couple of reasons for this. The budget has already tripled from its original amount. If we were to open up RSVPs again, we would be unable to provide enough food for everyone. Food will be important as people will be coming from the show and this event will be right at dinner time, so we want to feed you guys.

There are some options I'm considering, for example opening the party to more Redusers after 10PM.

I just want people to know that there is no intentional exclusion going on here. It's simply coming down to what we can do within our budget. If we had unlimited funds, we'd approach this differently.

You guys are going to love this event. Besides a great lineup of people speaking, we've got a really cool raffle coming together. You will be happy, especially if you win.

Those who have contacted me about adding heir names after the RSVP deadline, hold tight. If I can find a way to make this work to get everyone in, I will do so. Right now, we're just up against it a bit.

Thanks,
Steve
 
Steve,

Just checking in, I sent you an email but never got a response. I'm assuming I'm "on the list," but wanted to double check. I'm the OTHER Mark Pedersen for whom Ketch has kindly offered to bake a cake. So I'd hate to not be able to reciprocate with the Sambuca ;)

Let me know, OK?

Ciao,

Mark
 
Mark Pedersen said:
Steve,

Just checking in, I sent you an email but never got a response. I'm assuming I'm "on the list," but wanted to double check. I'm the OTHER Mark Pedersen for whom Ketch has kindly offered to bake a cake. So I'd hate to not be able to reciprocate with the Sambuca ;)

Let me know, OK?

Ciao,

Mark
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Mark - In fact, you will find "your" name on the guest list of about every party at NAB!!

Hehehehehe
 
Steve we have already booked for the party could you count us in for the workflow??

3px under my name Eduardo Camarena
Thx
 
If you have RSVP's for the party, you are automatically RSVP'd for the workflow event. They are part of the same event.
 
Can I come. I like to party.

Please RSVP me and my editor Colin and CGI guy Dan if there is room for us.

Thanks Steve.
 
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