Hey Kids,

I’m dropping the invitation to come visit us here in Sunny New Mexico this Labor day weekend. On the poker menu is the $545+55 Four Corner’s Championship at Sandia Resort and Casino.

Now I’m a NM grinder and have been playing locally at all our fine poker rooms since around the Moneymaker boom, and I’ve got to say up front, I’m no fan of the Sandia poker room. To say it’s a badly run joint is being kind. It’s run like ****, and I caution any of you that come play to watch out for the stupid house rules. Active betting line is in full effect, and even if you just come across that line with chips in your hand, whatever you’re holding stays in play. Even if it’s not your turn to act. Chips crossing the line are dead.
Also, the chairs are uncomfortable as hell for tall thin framed, no butt type guys like me. If you’re a tub of lard, you’ll be fine.

The food choices in the room are pretty basic overall, and not done well. The soups are alright. I’d recommend the green chile stew which is on the soup menu every day, and the Frito Pie, another NM classic. There’s no alcohol or smoking in the room. Nearest bar is about 50 yards away and pretty busy most nights. Rooms are nice in the hotel.

On the poker side again, they’ve been running 1/10 satellites on Monday and Wednesday nights to ensure enough folks turn out this year. (We only had 140 entries over 2 Day 1 flights last year.)

Turnout for the satties has been a lot larger than expected. They’ve had to adjust dealer schedules to accommodate. I played one on Monday and we had 73 entries, so 7 seats given out. A lot of guys are trying to win multiple seats to fire a few bullets, but most are thinking they’re going to sell the extras. Problem is supply of satellite tickets is going to be huge, but demand might be pretty low. I’m thinking $600 seats might drop to ….

The main has a relatively decent structure, but sadly not posted. 2 Day 1’s on Saturday and Sunday, and Day 2 Monday. Hope a few 2+2’ers that haven’t been to NM before give it a shot.

Buy me a beer if you make it,

Paul Aragon