ATL up $1220
$2192.00 Nonstop Delta
Mar 17 545pm - 750am
Mar 25 1000am - 205pm
ATL 1 Stop
$949 Airfrance
Mar 17 420pm - Paris layover - arrive 920am BCN
Mar 25 1255pm - Paris layover - arrive 805pm ATL
CHI up $198
$963 Stop/ATL Delta
Mar 17 550pm - 1150am
Mar 25 1020am - 528pm
CHI American
$859 1 Stop
1255pm - New York layover - 610am BCN
1000am - New York layover - 715pm JFK
Friday, January 27, 2012
Catering Deposit Due
Please make a payment of $61.00 to paypal for catering deposit.
$1000.00 deposit (Chef Fee)
$35.00 wire transfer
$1035.00 total
$61.00 per person - 17 pp (Due February 10)
I will collect the balance of $90 in Spain.
$40.00 (Chef Fee)
$50.00 grocery fee (could be more or less depending on the price of groceries)
15 - 20% tip
Don't forget to send your paypal deposit as a gift so taxes are not taken out on my end.
Samantha Styles
Paid
$61 Cheryl 1.27
$61 Renee 1.27
$61 Katrina 1.31
$61 Robert 2.6
$150 Dexter PIF & ($50 travel to villa)
$61 Kelly 2.10
$61 Traci 2.10
$61 Aretha 2.10
$61 Aleks 2.10
$61 Samantha 2.10
$90 Kerrie 2.13 balance $60
$90 Kumara 2.13 balance $60
$61 Drew 2.13
$61 Craig 2.13
$61 Niger 2.16
Sue
Jeannetta
Aisha
$1000.00 deposit (Chef Fee)
$35.00 wire transfer
$1035.00 total
$61.00 per person - 17 pp (Due February 10)
I will collect the balance of $90 in Spain.
$40.00 (Chef Fee)
$50.00 grocery fee (could be more or less depending on the price of groceries)
15 - 20% tip
Don't forget to send your paypal deposit as a gift so taxes are not taken out on my end.
Samantha Styles
Paid
$61 Cheryl 1.27
$61 Renee 1.27
$61 Katrina 1.31
$61 Robert 2.6
$150 Dexter PIF & ($50 travel to villa)
$61 Kelly 2.10
$61 Traci 2.10
$61 Aretha 2.10
$61 Aleks 2.10
$61 Samantha 2.10
$90 Kerrie 2.13 balance $60
$90 Kumara 2.13 balance $60
$61 Drew 2.13
$61 Craig 2.13
$61 Niger 2.16
Sue
Jeannetta
Aisha
Tuesday, January 24, 2012
Things To Do...
Who is interested in Hot Air Ballooning?
Samantha
Katrina
Aisha
Drew
How about horseback riding along the countryside?
Cost is Eur 35 per person (46 USD) for each trek lasting 2 hours. This includes insurance, safety material and a guide. The guide speaks English. The suggestion is to do this on Thursday 22 March between 10am and 12 noon.
CENTRE HÍPIC ROSPER
Ctra. de l’Arboç, s/n Partida de Mas d'en Puig - Mas Tapet
Tel.: 938 115 812• 649 490 362
Fax: 938 115 786
Samantha
Aretha
Aisha
Rene
Robert
Drew
Massage is Eur 50 (66 USD), any takers?
Samantha
Aleks
Jeannetta
Aretha
Aisha
Katrina
Renee
Wine Tours are available, drink up!
Eva Linares
Directora operaciones Ocio Vital, experiencias gastronómicas
Skype: ociovitaleva
+34/ 93 3171909
www.ociovital.com
Katrina
Kerri
Kumara
Aisha
Jeannetta
Renee
Cheryl
Niger
Let me know who is interested in the above activities, the larger the group the better the rate. After I have a head count I will be able to get pricing for the various activities.
Samantha
Katrina
Aisha
Drew
How about horseback riding along the countryside?
Cost is Eur 35 per person (46 USD) for each trek lasting 2 hours. This includes insurance, safety material and a guide. The guide speaks English. The suggestion is to do this on Thursday 22 March between 10am and 12 noon.
CENTRE HÍPIC ROSPER
Ctra. de l’Arboç, s/n Partida de Mas d'en Puig - Mas Tapet
Tel.: 938 115 812• 649 490 362
Fax: 938 115 786
Samantha
Aretha
Aisha
Rene
Robert
Drew
Massage is Eur 50 (66 USD), any takers?
Samantha
Aleks
Jeannetta
Aretha
Aisha
Katrina
Renee
Wine Tours are available, drink up!
Eva Linares
Directora operaciones Ocio Vital, experiencias gastronómicas
Skype: ociovitaleva
+34/ 93 3171909
www.ociovital.com
Aretha
Katrina
Kerri
Kumara
Aisha
Jeannetta
Renee
Cheryl
Niger
Let me know who is interested in the above activities, the larger the group the better the rate. After I have a head count I will be able to get pricing for the various activities.
Wednesday, January 18, 2012
Airfare as of 1.18.12
Update on Airfare 1.18.12
ATL up $59
$975 Delta
Nonstop Delta/Air France
Mar 17 545pm - 750am
Mar 25 1000am - 205pm
CHI Down $28
$763 Stop/ATL Delta
Mar 17 140pm - 750am
Mar 25 1020am - 846pm
Dallas (Best Flight Times)
$843 Stop/ATL Air France
Mar 17 1215pm - 750am
Mar 25 1020am - 952pm
ATL up $59
$975 Delta
Nonstop Delta/Air France
Mar 17 545pm - 750am
Mar 25 1000am - 205pm
CHI Down $28
$763 Stop/ATL Delta
Mar 17 140pm - 750am
Mar 25 1020am - 846pm
Dallas (Best Flight Times)
$843 Stop/ATL Air France
Mar 17 1215pm - 750am
Mar 25 1020am - 952pm
Thursday, January 12, 2012
Catering (Breakfast Only)
Personal Chef – Rates and Services for 2012
Euro 170 for chef converted to $245 USD
divided by 17pp = $14.41pp per day
Weekly Total for the chef and 1 assistant is $101.00 PLUS TIPS
For $101.00 chef will shop daily, cook and clean up after breakfast only.
This rate DOES NOT INCLUDE the price of groceries. I am thinking that an additional $50.00 per person will take care of the groceries, depending on what items you would like to add to the grocery list for breakfast each morning. Keep in mind, this price may go up or down, as the USD isn't as strong as the Euro.
In the past, we paid for catering upon our arrival, this will not be the case for Spain. If you read below, line item #9 request a $1000.00 deposit, to be wire transfered at the time of booking. When I hear back from chef directly and she gives me some suggestions for menu options, I will forward information on to everyone and collect deposit of $60.30pp, which includes the $35.00 wire transfer fee.
I will send out a shopping list as we get closer to the departure day.
1. About the Chef
Gillian Wylie was 2006 and 2007 Quarter-Finalist of BBC Television’s Masterchef Goes Large series and has 6 recipes published in its latest cookbook. She has catered for an eclectic list of private clients, including some well-known celebrities, and has also been location chef for a reality TV show and consultant for its ‘scary food’ competitions. She regularly cooks for family groups, corporate retreats, weddings, parties and special events at villas and country houses in the Barcelona area. Gillian comes highly recommended by the owners of this property and previous clients.
Her culinary repertoire includes Spanish and Catalan, modern British; French; Italian; Southern Mediterranean; Thai; Indian; Mexican and Japanese. She holds the Wine & Spirit Educational Trust Intermediate Certificate in Wines and Spirits (with distinction) and also offers wine tasting, local market tours and onsite cookery tuition.
2. Daily Shopping
The chef always shops on each day of cooking. A large part of her ingredients are fresh from the market so she will always spend approximately two hours a day shopping.
She will take the food to the property and put it away in a fridge and cupboard dedicated for ingredients she will use to cook your meals, (to keep them separate from any general groceries you have bought yourselves). If you would like an initial stock of food and alcohol available on arrival, the chef charges retail prices plus 20% service charge.
3. Menu
The chef will consult with guests on their food preferences in advance. When this has not been possible, the chef will decide on the menu for the first two days and shop accordingly. Therefore please ensure that you have at least 500 euro in cash on your arrival to reimburse her. After that, the guests can agree the menu with the chef on a day-to-day basis. Please state dietary requirements and allergies in advance.
4. Service
The chef and her assistant will
- suggest and plan menus
- write ingredient and shopping lists
- shop and put away groceries
- prepare the food
- lay the table
- serve the food (depending on group size, this would be plated or served ‘family style’ on platters on the table for everyone to help themselves)
- clear-up the food and save any leftovers for you in your fridge
- wash-up plates, pots, pans etc.
- set up and replenish a self-service tea and coffee station
- leave after the plates from the last course have been cleared and washed but won’t stay for the last coffee cups or glasses for example, as doing so may take them well into the night
5. Rubbish
The chef will be responsible for taking away the rubbish and the recycling generated from the meal(s) that she has prepared for you each day she is there. For your own rubbish and on days when the chef is not used, guests are responsible for their own rubbish disposal and recycling.
6. Cost of Ingredients
The chef will charge for items purchased at cost, unless an initial stock-up has been requested, (see point 2). Payment for ongoing grocery purchases should be made direct with the chef who will keep a tally of receipts and guests can reimburse her for the shopping on a pay-as-you-go basis. Please ensure you have sufficient cash on your arrival, (see point 3).
7. State of the Kitchen and Dining Areas
As the guests and the chef will be sharing the kitchen and dining areas, guests are asked to ensure that the kitchen and dining areas are clear and tidy before the chef arrives. It is not the chef’s responsibility to clear or wash dirty plates from meals she has not prepared. If you think you might require additional cleaning services to cover for this, please ask your booking contact.
8. Chef Fees
These rates are in euro and cover the services as listed in point 4 above, as well as tax, petrol, cooking facilities and utilities and the use of the in-house stock of spices and condiments.
Breakfast €170 (plus the cost of groceries)
2 Course Lunch €200 (plus the cost of groceries)
2 Course Dinner €220 (plus the cost of groceries)
You can arrange meal times and combinations of the above i.e. breakfast and dinner every day or lunch and dinner, in advance with the chef. Breakfast can be served over a duration of up to 1.5 hours, starting at a mutually agreed time. Children’s menus and/or different sittings, as well as celebration meals incur an additional charge. Canapés to accompany a dinner can be made for a fee of €50 plus ingredient costs. Additional courses can be added for a cooking fee of €50 extra per course. Event catering for larger groups or more formal occasions is priced separately.
9. Securing the Services of the Chef
Please book as far in advance as possible to insure availability – ideally when you book the property. A minimum weekly commitment of 1000 euro-worth of meal rates is required. Payment is paid direct to the chef at time of booking by bank transfer.
10. Additional Services
If you are interested in a guided trip to a local food market to buy the ingredients for a lunch, or an informal group cookery class at the property, please enquire with the chef.
Euro 170 for chef converted to $245 USD
divided by 17pp = $14.41pp per day
Weekly Total for the chef and 1 assistant is $101.00 PLUS TIPS
For $101.00 chef will shop daily, cook and clean up after breakfast only.
This rate DOES NOT INCLUDE the price of groceries. I am thinking that an additional $50.00 per person will take care of the groceries, depending on what items you would like to add to the grocery list for breakfast each morning. Keep in mind, this price may go up or down, as the USD isn't as strong as the Euro.
In the past, we paid for catering upon our arrival, this will not be the case for Spain. If you read below, line item #9 request a $1000.00 deposit, to be wire transfered at the time of booking. When I hear back from chef directly and she gives me some suggestions for menu options, I will forward information on to everyone and collect deposit of $60.30pp, which includes the $35.00 wire transfer fee.
I will send out a shopping list as we get closer to the departure day.
The Breakdown
$245.00 day / 17pp = $14.41 daily price for breakfast
$14.41 * 7 days = $100.88 pp for the week (sunday - sat)
$50. 00 pp for groceries for the week (price could change)
$150.88 total for catering plus 20% in tips (price could change)
Keep in mind this has to be paid in Euros.
1. About the Chef
Gillian Wylie was 2006 and 2007 Quarter-Finalist of BBC Television’s Masterchef Goes Large series and has 6 recipes published in its latest cookbook. She has catered for an eclectic list of private clients, including some well-known celebrities, and has also been location chef for a reality TV show and consultant for its ‘scary food’ competitions. She regularly cooks for family groups, corporate retreats, weddings, parties and special events at villas and country houses in the Barcelona area. Gillian comes highly recommended by the owners of this property and previous clients.
Her culinary repertoire includes Spanish and Catalan, modern British; French; Italian; Southern Mediterranean; Thai; Indian; Mexican and Japanese. She holds the Wine & Spirit Educational Trust Intermediate Certificate in Wines and Spirits (with distinction) and also offers wine tasting, local market tours and onsite cookery tuition.
2. Daily Shopping
The chef always shops on each day of cooking. A large part of her ingredients are fresh from the market so she will always spend approximately two hours a day shopping.
She will take the food to the property and put it away in a fridge and cupboard dedicated for ingredients she will use to cook your meals, (to keep them separate from any general groceries you have bought yourselves). If you would like an initial stock of food and alcohol available on arrival, the chef charges retail prices plus 20% service charge.
3. Menu
The chef will consult with guests on their food preferences in advance. When this has not been possible, the chef will decide on the menu for the first two days and shop accordingly. Therefore please ensure that you have at least 500 euro in cash on your arrival to reimburse her. After that, the guests can agree the menu with the chef on a day-to-day basis. Please state dietary requirements and allergies in advance.
4. Service
The chef and her assistant will
- suggest and plan menus
- write ingredient and shopping lists
- shop and put away groceries
- prepare the food
- lay the table
- serve the food (depending on group size, this would be plated or served ‘family style’ on platters on the table for everyone to help themselves)
- clear-up the food and save any leftovers for you in your fridge
- wash-up plates, pots, pans etc.
- set up and replenish a self-service tea and coffee station
- leave after the plates from the last course have been cleared and washed but won’t stay for the last coffee cups or glasses for example, as doing so may take them well into the night
5. Rubbish
The chef will be responsible for taking away the rubbish and the recycling generated from the meal(s) that she has prepared for you each day she is there. For your own rubbish and on days when the chef is not used, guests are responsible for their own rubbish disposal and recycling.
6. Cost of Ingredients
The chef will charge for items purchased at cost, unless an initial stock-up has been requested, (see point 2). Payment for ongoing grocery purchases should be made direct with the chef who will keep a tally of receipts and guests can reimburse her for the shopping on a pay-as-you-go basis. Please ensure you have sufficient cash on your arrival, (see point 3).
7. State of the Kitchen and Dining Areas
As the guests and the chef will be sharing the kitchen and dining areas, guests are asked to ensure that the kitchen and dining areas are clear and tidy before the chef arrives. It is not the chef’s responsibility to clear or wash dirty plates from meals she has not prepared. If you think you might require additional cleaning services to cover for this, please ask your booking contact.
8. Chef Fees
These rates are in euro and cover the services as listed in point 4 above, as well as tax, petrol, cooking facilities and utilities and the use of the in-house stock of spices and condiments.
Breakfast €170 (plus the cost of groceries)
2 Course Lunch €200 (plus the cost of groceries)
2 Course Dinner €220 (plus the cost of groceries)
You can arrange meal times and combinations of the above i.e. breakfast and dinner every day or lunch and dinner, in advance with the chef. Breakfast can be served over a duration of up to 1.5 hours, starting at a mutually agreed time. Children’s menus and/or different sittings, as well as celebration meals incur an additional charge. Canapés to accompany a dinner can be made for a fee of €50 plus ingredient costs. Additional courses can be added for a cooking fee of €50 extra per course. Event catering for larger groups or more formal occasions is priced separately.
9. Securing the Services of the Chef
Please book as far in advance as possible to insure availability – ideally when you book the property. A minimum weekly commitment of 1000 euro-worth of meal rates is required. Payment is paid direct to the chef at time of booking by bank transfer.
10. Additional Services
If you are interested in a guided trip to a local food market to buy the ingredients for a lunch, or an informal group cookery class at the property, please enquire with the chef.
Thursday, January 5, 2012
Flight Confirmations
Remember to book your out going flight on March 17 for a Sunday arrival in Spain
Saturday, March 17 - Sunday, March 25
New Orleans
Dexter
Delta (March 17)
Flight #2243 leaving New Orleans 1215pm Arriving ATL 245pm
Flight #114 leaving ATL 545pm Arriving BCN 750am
Delta (March 25)
Flight 115 leaving BCN 1140am Arriving ATL 400pm
Flight 479 leaving ATL 530 pm Arriving New Orleans 605pm
Chicago
Cheryl
Renee
Jeannetta
Aisha
Delta (March 17)
Flight 812 Leaving ORD 115pm Arriving ATL 410pm
Flight 114 Leaving ATL 530pm Arriving BCN 750am
Delta (March 25)
Flight 95 Leaving BCN 1020am Arriving JFK 530pm
Flight 3525 Leaving JFK 530pm Arriving ORD 720pm
Katrina
American Air (March 17)
Flight 90 Leaving ORD 950am Arriving London 1040pm
Flight 6285 Leaving Heathrow 615am Arriving BCN 920am
American Air (March 25)
Flight 6289 Leaving BCN 715am Arriving Heathrow 935am
Flight 6148 Leaving Heathrow 1015am Arriving Newark 100pm
Flight 3695 Leaving Newerk 359pm Arriving ORD 535pm
Munich, Germany
Kelly
Traci
CHI - Munich, Germany March 15 - 18
Air Canada (March 18)
Flight #LH1814 leaving Munich 330pm Arriving BCN 535pm
Ari Canada (March 25)
Flight #LH1139 leaving 650am arriving Frankfurt 910am
Flight #LH436 leaving Dusseldorf arriving Chicago 205pm
Delta
March 17 - 24
Atlanta
Samantha
Aleks
Andrew
(Delta March 17)
Flight #114 leaving ATL 545pm Arriving BCN 750am
(Delta March 24)
Flight #115 leaving BCN 955am Arriving ATL 330pm (March 24)
(Aleks & I will return Saturday as we used buddy passes and the rate was too good to pass up. Don't fret, you will all be taken care of, in my absence. Samantha Styles)
Delta
March 17 - 25
Niger
Robert
Kerrie
Kumara
(March 17)
Flight #114 leaving ATL 545pm arriving BCN 750am
(March 25)
Flight #115 leaving BCN 1140am arriving ATL 440pm
Delta
March 17 - 25
Washington, DC
Aretha
(March 17)
Flight #151 leaving DC 200pm arriving ATL 356pm
Flight #115 leaving ATL 545pm arriving BCN 750am
(March 25)
Flight #95 leaving BCN 1020am arriving NYC 110pm
Flight #3381 leaving NYC 300pm arriving DC 440pm
Continental
Harlingen, TX
Craig
(March 16)
Flight #4285 leaving HRL 515am arriving Houston 623am
Flight #106 leaving IAH 1045am arriving Newark 324pm
Flight #120 leaving EWR 705pm arriving BCN 8am
(March 23)
Flight #121 leaving BCN 930am arriving EWR 145pm
Flight #1460 leaving EWR 629pm arriving IAH 932pm
Flight #4308 leaving IAH 915am arriving HRL 1030am
Saturday, March 17 - Sunday, March 25
New Orleans
Dexter
Delta (March 17)
Flight #2243 leaving New Orleans 1215pm Arriving ATL 245pm
Flight #114 leaving ATL 545pm Arriving BCN 750am
Delta (March 25)
Flight 115 leaving BCN 1140am Arriving ATL 400pm
Flight 479 leaving ATL 530 pm Arriving New Orleans 605pm
Chicago
Cheryl
Renee
Jeannetta
Aisha
Delta (March 17)
Flight 812 Leaving ORD 115pm Arriving ATL 410pm
Flight 114 Leaving ATL 530pm Arriving BCN 750am
Delta (March 25)
Flight 95 Leaving BCN 1020am Arriving JFK 530pm
Flight 3525 Leaving JFK 530pm Arriving ORD 720pm
Katrina
American Air (March 17)
Flight 90 Leaving ORD 950am Arriving London 1040pm
Flight 6285 Leaving Heathrow 615am Arriving BCN 920am
American Air (March 25)
Flight 6289 Leaving BCN 715am Arriving Heathrow 935am
Flight 6148 Leaving Heathrow 1015am Arriving Newark 100pm
Flight 3695 Leaving Newerk 359pm Arriving ORD 535pm
Munich, Germany
Kelly
Traci
CHI - Munich, Germany March 15 - 18
Air Canada (March 18)
Flight #LH1814 leaving Munich 330pm Arriving BCN 535pm
Ari Canada (March 25)
Flight #LH1139 leaving 650am arriving Frankfurt 910am
Flight #LH436 leaving Dusseldorf arriving Chicago 205pm
Delta
March 17 - 24
Atlanta
Samantha
Aleks
Andrew
(Delta March 17)
Flight #114 leaving ATL 545pm Arriving BCN 750am
(Delta March 24)
Flight #115 leaving BCN 955am Arriving ATL 330pm (March 24)
(Aleks & I will return Saturday as we used buddy passes and the rate was too good to pass up. Don't fret, you will all be taken care of, in my absence. Samantha Styles)
Delta
March 17 - 25
Niger
Robert
Kerrie
Kumara
(March 17)
Flight #114 leaving ATL 545pm arriving BCN 750am
(March 25)
Flight #115 leaving BCN 1140am arriving ATL 440pm
Delta
March 17 - 25
Washington, DC
Aretha
(March 17)
Flight #151 leaving DC 200pm arriving ATL 356pm
Flight #115 leaving ATL 545pm arriving BCN 750am
(March 25)
Flight #95 leaving BCN 1020am arriving NYC 110pm
Flight #3381 leaving NYC 300pm arriving DC 440pm
Continental
Harlingen, TX
Craig
(March 16)
Flight #4285 leaving HRL 515am arriving Houston 623am
Flight #106 leaving IAH 1045am arriving Newark 324pm
Flight #120 leaving EWR 705pm arriving BCN 8am
(March 23)
Flight #121 leaving BCN 930am arriving EWR 145pm
Flight #1460 leaving EWR 629pm arriving IAH 932pm
Flight #4308 leaving IAH 915am arriving HRL 1030am
Wednesday, January 4, 2012
Airfare as of 1.04.12
Update on Airfare 1.04.12
ATL Down $13
$916 Delta
Nonstop Delta/Air France
Mar 17 545pm - 750am
Mar 25 1000am - 205pm
CHI Up $181
$791 Stop/ATL Delta
Mar 17 140pm - 750am
Mar 25 1020am - 846pm
DC up $37
$769 Stop/ATL Delta
Mar 17 3pm - 750am
Mar 25 1120am - 530pm
ATL Down $13
$916 Delta
Nonstop Delta/Air France
Mar 17 545pm - 750am
Mar 25 1000am - 205pm
CHI Up $181
$791 Stop/ATL Delta
Mar 17 140pm - 750am
Mar 25 1020am - 846pm
DC up $37
$769 Stop/ATL Delta
Mar 17 3pm - 750am
Mar 25 1120am - 530pm
Subscribe to:
Posts (Atom)