In a kilt?

Thanks tons for your offer! We'll have to see about your flamethrower.. it's on the big side for indoors (which is where we'll be doing most/all of the food stuff). What's the range on your flame? How big/small can you make it? I'm thinking something on the order of 4-5 feet range is about the maximum we'd want inside.

There may be the option of doing some of the flamey stuff out in the more courtyard/hallway area, which is a bit less fire-sensitive. Personally, I'd *love* to have more flame effect, I just want to be sure we don't burn the place down, suffocate people with propane fumes, or otherwise put a damper on the evening.

DDI folks or people who know the Cracktory - thoughts?

maybe you could have someone breathe fire over the platter? or if someone has those mini torches that performers wear on their fingers, they could artfully tap at the fruit.

that got me thinking - i have a friend who breathes fire in pretty colors using various chemical solutions. i think matt, morley and ian saw him do it at a headless point beach burn. this would obviously NOT be good for igniting foodstuffs, but it does make for good entertainment. i'm wondering if it would be possible to do this inside somewhere or if it would have to be out on rankin street - and if it were outside, would that be a cop magnet?

if we can figure the logistics out and if you guys are interested, i can ask him if he'd be willing to do some fire breathing at the party.

RE: the firey fruit & a way to artfully light it-- and pyro's response about the mini-torches & "tapping at the fruit".....

How about Ian's flaming fans? Those propane-enhanced fans would work...but would it smell like propane?

They were pretty, at any rate. I like pretty things. Shiny, too.