Retreat Logistics #3--Lodging and Food

Hello all, Cliff here...I know some of you, and can’t wait to meet the rest of you!

I want to provide a bit of information and seek information regarding lodging and food, respectively. For the time being, I will do as Vikas has done, which is to provide this information both via e-mail and blog, until we are sure all are using the blog. Below, you will see "here's what I need" so please respond to me directly regarding these items. Thanks!
Lodging
Some information about accommodations is available on my website, http://www.xperienceit.com/. The following information may be helpful to you all to get a feel for what the space offers:
- Master Bedroom has a full bathroom, three separate sleeping areas w/queen size beds (one is a loft reachable by ladder), a sleeper sofa, and plenty of floorspace for air mattresses/futon arrangements – for “overflow” participants. (Capacity potential =APPROX. 4-6)
- Second Bedroom also has a full bathroom, a queen sized bed, and a sleeper sofa(Capacity potential=APPROX. 2-3)
-Loft (semi-private, above the Great Room) has a full bathroom, a queen-sized bed and a sleeper sofa, and private patio (Capacity potential =APPROX. 2-3)
-Great Room (semi-private and has access to the bathroom adjacent to the Second Bedroom) has 2 sleeper sofas and a “sleepable sofa” (Capacity potential=APPROX. 2-3)
-Lower Level. This is the Conference Room which has a separate room for breakout space, both of which convert to sleeping areas in the evening. The Lower Level has a full bathroom, queen-sized bed, two sleeper-sofas, a sleepable sofa, its own kitchen, and plenty of floorspace for air mattresses/futon arrangements – for “overflow” participants (Capacity potential =APPROX. 4-5)

(TOTAL Capacity=APPROX. 20)

Notes regarding Lodging:
-Most often, the women get the Master Bedroom and Second Bedroom and the men get the Loft, Lower Level and/or Great Rooms.
All accommodations are shared (-- I like to provide this reminder!)
-Most of the basics in the way of toiletries, sheets/towels/washcloths/etc., are available onsite. However, it would be helpful for those traveling locally to bring your own pillows, towels, sheets, etc. (I have a retreat immediately following Begumpura, so for me, this is expecially helpful)
-The site uses a septic system, which means certain items like paper towels, etc. should never be flushed -- please utilize trashcans.
-The wind on “The Ridge” tends to pick-up suddenly, so if any of the 10 sets of French Doors are opened, they need to be secured with a weighted prop immediately or they risk being slammed-shut and damaged when the wind kicks-up suddenly.
-West Virginia has a reputation for its “red clay mud” so plan your footwear accordingly!
-The temperature and weather has a tendency to vary greatly – think “layers” and what you would want to have in the case of a sudden drop in temperature, rain, or winds.
-We generally try not to wear shoes (particularly muddy boots) in the house – so casual indoor shoes or thick socks or house slippers or the like might come in handy.
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Food
I have lots of experience providing food for groups that have used the space; the range goes from groups bringing high-end chefs or utilizing catering all the way to groups seeking to keep costs down by “going-it-alone.” We’re doing the later.

For Begumpura I plan to assume the “general chef” role simply because I know the kitchen/grills, etc. It may be helpful for you all to know my philosophy here, which is to “provide the basics in abundance” both in the approach to shopping for food items and to keeping people well-fed and reasonably gastro intestinally-satisfied during the retreat. I accomplish this by keeping things “simple-and-easy” for breakfast and lunch and attempting “restaurant-quality dinners.” I keep a variety of quality snackable/munchables available at all times to ensure there is something available, always. This approach balances maintaining focus on the work at hand, providing reasonable enjoyment of the retreat, and accommodating what is often a wide variety of dietary preferences, vegetarian and non-vegetarian considered. Here’s what you can expect generally:
Breakfasts
-Coffee and teas of exceptional quality
-Fruits, vegetables, nuts, and cheeses
-Several cereal and milk options (soymilk, 2%, skim, etc.)
-A variety of yogurts
-A variety of breads, bagels and spreads
Lunches
-A variety of “quick-and-heat able-eatable” options (think “Trader Joe’s/Whole Foods oven-ready)
-Pre-made pasta and other salad choices
- Fruits, vegetables, nuts, and cheeses
- A variety of local freshly-baked pies
Dinners
-Fruits, vegetables, nuts, and cheeses
-Think GRILL (!) With a cornucopia of meats and meatless options, vegetables
-Pre-made pasta and other salad choices
- A variety of local freshly-baked pies/ice-cream/yogurts/sorbets

Here’s what I need:
-Identify any food allergies that any of you have so that I can properly direct purchases of food for the cooking
-Please identify for me any food preferences you have so that I may direct my purchases
-Consider bringing certain items you want, want to share, or simply “can’t live or be without”
-Offer me any suggestions you have for making the “food” experience better during your stay
-Please send my any general questions or inquiries to ckayser@xperienceit.com