Hey, I know we talked about doing a big group dinner next month, and I wanted to get back to you with some thoughts on how we might organize it. June is filling up fast for a lot of people, especially with graduations and early summer trips, so I think we should aim for either the second or third weekend. I was looking at the calendar and the second Saturday looks reasonably open for most of us. We could plan to meet around four in the afternoon, hang out for a while, then start cooking around six. That gives everyone time to arrive without feeling rushed. I know a few people offered to bring sides, and honestly that would take a lot of pressure off. If you want to coordinate, I can put together a simple shared note where everyone can list what they plan to bring. Nothing too formal, just enough to avoid four people showing up with the same potato dish. Let me know if that date works for you and if you have any preferences for how we divide things up.
OMAHA STEAKS
Careful preparation for every cut we share

A gourmet sampler brings restaurant quality home

We are preparing 500 gourmet boxes for this program. Each box is normally priced over $600 and is provided at no charge to recipients. One sampler is available per household, and this offer ends tomorrow.
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6 Top Sirloins 4 Filet Mignons
4 Ribeyes 4 New York Strips

Every cut is hand-selected and flash-frozen to preserve flavor. Quantities are determined by program allocation, and recipients of this email are confirmed to receive one sampler at no charge. No payment is required for the sampler.

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I was thinking about what you wrote and wanted to respond with a few ideas. The main thing is that we should keep the plan flexible enough so nobody feels like they have to do too much. A potluck style arrangement works well because everyone can contribute something simple. I know some people prefer to cook on site, while others would rather bring a dish already prepared. Either way is fine. We can also figure out drinks separately. If you want, I can reach out to everyone over the weekend and get a rough headcount. Once we know who is coming, we can finalize the menu. I think a mix of grilled items and fresh salads would be easy to manage. For seating, we might need a few extra chairs, so if anyone has folding chairs, that would help. Let me know your thoughts and if there is anything specific you want on the list. I am happy to handle the coordination from here.