-=> Ruth Haffly wrote to Shawn Highfield <=-

 RH> Some people like to go to those shows just to say "I've been there"
 RH> and don't really care about the music or acoustics. Others go for one
 RH> or other, some people want both, and are disappointed when their
 RH> expectations aren't met.

 SH> My supervisor spent today from 2-3:15pm hitting reload as he won the
 SH> ability to buy concert tickets to Oasis.

 SH> He got through, selected his 4 tickets.  All that was left were floor
 SH> seats. $917 EACH.

 SH> NINE HUNDRED SEVENTEEN EACH!!!!!!!!!  (Sorry spelling it out so you
 SH> don't think I mis typed it).

 RH> And we thought $90. (base price for tickets) each to tour Biltmore was
 RH> expensive! We passed on it, don't know how much damage the buildings
 RH> and grounds sustained last week.

According to what I've read it was substantial to the grounds nad the
livestock. But, not to the main house, etc.. 

"Biltmore House, as well as the estate's conservatory, winery, gardens 
and hotels received minimal or no damage from the storm.

The Biltmore Estate said low-lying areas, including its entrance and 
farm, experienced significant flooding. Parts of its forested areas, 
which make up a large portion of the property, also suffered wind 
damage.

It will remain closed until further notice, adding that initial 
assessments indicate it will be closed to guests at least until 
Oct. 15."  - NPR

 SH> Some people have more money then brains.

 RH> Agreed there. I presume parking, souvenier programs, meal 
 RH>before/after are all extra.

Don't forget the "merch".   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Biltmore Estates Herbed Tenderloin w/Roasted Tomatoes
 Categories: Beef, Vegetables, Herbs, Cheese
      Yield: 6 Servings
 
      2 ts + 1 tb olive oil; divided
      2 lb Beef tenderloin
      1 ts Kosher salt
    1/2 ts Black pepper
    1/2 ts Dried thyme
      1 ts Dried rosemary
    1/2 ts Fennel seed
      1 ts Garlic powder

MMMMM----------------------ROASTED TOMATOES---------------------------
      9    Plum tomatoes
      2 tb Olive oil
      2 cl Garlic; minced
      1 tb Chopped fresh basil
      1 tb Chopped fresh oregano
           Salt & pepper
    1/2 c  Shredded Asiago cheese
 
  Preheat oven to 350¨F/175¨C. (Or plan to roast alongside
  beef.)
  
  Cut tomatoes crosswise in half and toss with olive oil,
  garlic, herbs and salt and pepper until evenly coated.
  Place tomatoes in muffin pan(s), cut sides up.
  
  Roast at 350¨F/175¨C 20 minutes.
  
  Top with Asiago cheese. Serve hot from the oven or at room
  temperature.
  
  FOR THE TENDERLOIN: Preheat oven to 350¨F/175¨C.
  
  Add 2 teaspoons oil to hot skillet and sear beef
  tenderloin on each side over high heat until a brown crust
  develops.
  
  In small bowl, make a paste of the salt, pepper, herbs,
  garlic powder and remaining 1 tablespoon olive oil. Rub
  over surface of seared tenderloin.
  
  Meanwhile, prepare tomatoes for roasting.
  
  Place tenderloin on roasting rack over a shallow roasting
  pan in preheated oven. Roast about 30 minutes; or to
  desired level of doneness. (Place tomatoes in oven 10
  minutes before beef will be done and leave in during
  resting time.)
  
  If serving tenderloin hot, let rest 20 minutes before
  slicing. If serving cold, let cool completely before
  slicing.
  
  Makes about 6 servings.
  
  SERVING SUGGESTION: Slice the cooled beef tenderloin and
  arrange on a platter with cooled roasted tomatoes, shaved
  red onions, assorted olives, crumbled bleu cheese, roasted
  red peppers, pickled vegetables such as okra and beans,
  cherry peppers and banana peppers.
  
  Makes 6 servings
  
  Source: Bounty of Biltmore Cookbook
  
  From: http://www.recipelink.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Gooey Buns: Not What You'd Think!
--- MultiMail/Win v0.52