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Int'l Hotel Motel Restaurant Show


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#1 ngatti

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Posted 07 October 2002 - 10:43 PM

Should be comin' to town in a few weeks. I'll meet ya's at the heineken bar in the back. Lessen of course anyone wnats to hoist a few apres show.
Or even find a place to eat.

Nick

#2 macrosan

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Posted 08 October 2002 - 02:02 AM

Yeah, I'm up for that Nick. Which town ?

#3 Suzanne F

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Posted 08 October 2002 - 05:18 AM

New York City. At the Javits Convention Center.
Saturday November 9 - Tuesday November 12.

You bet! I've got to look for equipment. But beyond that, I'm there for a good time. :biggrin:

#4 Steve Klc

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Posted 08 October 2002 - 05:53 AM

A nice feature of this show is a "free" series of chef and pastry chef demonstrations in a large, beautiful, well-lit kitchen stage with very good audio and sound. All chefs pass out examples of their dishes, take questions from the audience and demonstrate techniques. I've been fortunate to coordinate these demos for the past few years, on behalf of the Societe Culinaire Philanthropique of New York, and I've tried to turn them into something very educational and interactive. This year, a few eGulleteers will be an official part of the proceedings:

On Saturday morning, the Blue Hill guys--Dan and Mike--give a demonstration of their desserts in the big chef demo kitchen way in the back of the show on the ground floor. About 100 seats, they'll be serving little tastes of their desserts. Get there early for this one. They'll be joined by Stephane Motir, the very fine pastry chef of Tribeca Grill and Bakery. (I'll be emceeing and hosting all the demos by the way.)

Later that same day, our own Wingding joins Suvir for another demo of desserts--I've asked them to emphasize both locally-sourced and exotic ingredients--and how to procure them--with little tastes of their desserts passed out. I'm not sure what Suvir is doing yet but wingding tells me she'll use quince somehow--which is great for me since I am quince-deficient.

Then on Monday afternoon--a big two-hour plus "master class" on desserts emphasizing "Fall flavors, use of vegetables and modern trends in dessert" with Paul Connors--the brilliant former pastry chef of Radius in Boston, now relocated to Minneapolis--joined by another three very special, no less brilliant pastry chefs AND eGulleteers: my wife, Chefette, Michael Laiskonis of Tribute and Patrice Demers of Les Chevres in Montreal.

Oh, the only people guaranteed desserts are those sitting down, and there are 100 seats.

Should be alot of fun--join us for all the demos, ask tons of questions, come up and introduce yourself afterwards--we'd love to meet all of you. someone file a report, too, for the site, ok?

For specific information, go here:

http://www.ihmrs.com/

See you there.
Steve Klc

Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

#5 macrosan

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Posted 08 October 2002 - 06:31 AM

Steve, I'm sorry to hear that you're quince-deficient. With the strides that medical research is making these days, I'm sure they'll come up with something for it within your lifetime :smile:

OK all you professional food people, is this show open to Joe Public as well ? The show registration process requires me to state I am a "hospitality professional" and while I do believe I'm a pretty hospitable guy, and I sure outrate many maitre d's I've come across, I'm not comfortable with checking that box :sad: Anyone want to sell me an eGullet Guest Ticket ? I could easily be persuaded to organize my next visit to NYC to coincide with wingding's quincey demo and even Suvir's unspecified activity, but how do I get a ticket ?

#6 Suzanne F

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Posted 08 October 2002 - 06:35 AM

Thanks for the extra info, SteveK.

One more piece: if you register by October 11th, the cost is $20 instead of $40. ("Complimentary Registration for International Attendees") You can register online.

#7 ngatti

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Posted 08 October 2002 - 07:07 AM

Steve, I'm sorry to hear that you're quince-deficient. With the strides that medical research is making these days, I'm sure they'll come up with something for it within your lifetime  :smile:

OK all you professional food people, is this show open to Joe Public as well ?  The show registration process requires me to state I am a "hospitality professional" and while I do believe I'm a pretty hospitable guy, and I sure outrate many maitre d's I've come across, I'm not comfortable with checking that box :sad: Anyone want to sell me an eGullet Guest Ticket ?  I could easily be persuaded to organize my next visit to NYC to coincide with wingding's quincey demo and even Suvir's unspecified activity, but how do I get a ticket ?

Mark,
You post and read on eGullet? Close enough. All connections are good, no matter how tenuous. Really, all they ask for at the registration desk is a business card. I think they just like to pack 'em in at this one. It's not like the Toy Show which *is* very restrictive.

It's possible that I may have a few extra badges on the Monday that I'm attending. We take a shotgun approach, ordering badges for everyone and their brother. There are usually a couple laying about unused on any given day.

On another topic; anyone attending Vinexpo on Oct 22nd ? Same venue.

Nick

#8 Steve Klc

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Posted 08 October 2002 - 07:47 AM

Let's see--food professionals would include people thinking about opening their own restaurant, freelance food writers including those who write "online," personal chefs, people who run their own small catering businesses, recipe testers, wine buyers or salesmen, etc. There are lots of categories one might fall into if one tried.

And Macrosan, yes, there is still hope for me yet. I will overcome.
Steve Klc

Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

#9 Suzanne F

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Posted 08 October 2002 - 08:57 AM

And don't forget consultants. :biggrin: THAT covers a multitude of sins.

#10 CathyL

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Posted 08 October 2002 - 10:05 AM

Steve, are you doing a demo at the Chocolate Show this year?

My friend Sue McCown, exec. pastry chef at Earth & Ocean in Seattle, has one scheduled for 11 AM on Sunday.

#11 Steve Klc

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Posted 08 October 2002 - 09:21 PM

Yes, I'm on their Board of Advisors actually, along with Jacques and Francois and Nick and Claudia...you're asking how did I get my name on that letterhead, huh? Anyway, it is a nice event, the demos/dessert tastings are the strongest component of the show, and my demo is on Saturday at 1PM I think--I asked Patrice Demers to join me, since he was coming in from Montreal the week before to do the IHMRS demo. We are each going to take the same three flavors/ingredients--chocolate, caramel and banana and show how two minds can create two completely different desserts with them--and then serve both to the audience. Should be fun. Colleen and I are also doing another chocolate dress for this year's fashion show on Friday. That is if she ever finishes my Dad's Christmas present--a non-chocolate smoking jacket.
Steve Klc

Pastry chef-Restaurant Consultant
Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

#12 macrosan

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Posted 09 October 2002 - 01:55 AM

OK, I registered :smile: In case I bump into any of you, please try to remember that I'm a [i]Freelance Journalist and Consultant who also writes Advertising Copy for Advertising Agencies working in the Hospitality Industry plus I have a Syndicated Column in International Publications and I am a part-time Public Relations Officer for many Hotel and Motel Chains in Various Parts of the World.

Wow, that keeps me busy :smile:

So back to the original post. Nick, you gonna try to organize a little get-together ?

#13 Suzanne F

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Posted 09 October 2002 - 09:27 AM

OK, I registered  :smile:  In case I bump into any of you, please try to remember that I'm a [i]Freelance Journalist and Consultant who also writes Advertising Copy for Advertising Agencies working in the Hospitality Industry plus I have a Syndicated Column in International Publications and I am a part-time Public Relations Officer for many Hotel and Motel Chains in Various Parts of the World.

Wow, that keeps me busy  :smile:

What, saying all that? More important, how much can you bill just for announcing your "title"? :wink: :biggrin:

#14 ngatti

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Posted 09 October 2002 - 10:34 AM

OK, I registered  :smile:  In case I bump into any of you, please try to remember that I'm a [i]Freelance Journalist and Consultant who also writes Advertising Copy for Advertising Agencies working in the Hospitality Industry plus I have a Syndicated Column in International Publications and I am a part-time Public Relations Officer for many Hotel and Motel Chains in Various Parts of the World.

Wow, that keeps me busy  :smile:

So back to the original post. Nick, you gonna try to organize a little get-together ?

I'll be there on the monday of the show.

Any one want to trail, I'd be happy to have them along.

Nick

#15 Malawry

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Posted 16 October 2002 - 04:17 PM

After much discussion, Edemuth and I are planning to come up and check out the show. Any suggestions for cheap, livable lodging near the Javits center? Anybody want to get together while we're there?

#16 cabrales

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Posted 29 October 2002 - 04:27 AM

Steve Klc -- I'd appreciate additional information on the Blue Hill demo, and the mlpc/Patrice demo. Does the BH demo begin Saturday at 10am, and, if so, what time relative to such opening time of the show would one have to arrive to be assured seating in the demo theater?

#17 Rosie

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Posted 29 October 2002 - 06:21 AM

We will probably go on Monday. Haven't finalized our plans yet.
Rosalie Saferstein, aka "Rosie"
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#18 Michael Laiskonis

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Posted 29 October 2002 - 06:27 AM

Société Culinaire Philanthropique

Schedule for the demos Saturday through Monday...

The Chocolate Show site seems to be slow in posting its schedule, but I know I'm doing something Friday the 15th at 4pm...
Michael Laiskonis
Pastry Chef
New York
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#19 chefette

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Posted 06 November 2002 - 01:53 PM

Saturday, November 9

Hosted by Steve Klc of Pastryarts.com and Food Arts

11:00 am-12:pm
The Challenge of Creating Distinctive Desserts in Different Styles - From Bakery to Restaurant
Stephane Motir, executive pastry chef of Tribeca Grill and TriBakery, New York, NY and
Dan Barber and Michael Anthony, chefs of Blue Hill Restaurant, New York, NY
will demonstrate the diversity of specialty desserts by creating and serving examples of their work.

#20 cabrales

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Posted 06 November 2002 - 02:12 PM

I expect to be there, and hope to report. :wink:

#21 Suzanne F

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Posted 06 November 2002 - 02:16 PM

I expect to be there pretty much all of Saturday, Monday, and maybe Tuesday -- I've got to research some sources for a current consulting gig. Would love to get together with people at the end of the day, though.

#22 cabrales

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Posted 06 November 2002 - 02:24 PM

Suzanne F -- I wasn't thinking of remaining for the entire day Saturday. Are you planning to attend the Blue Hill demonstration? (I guess I wouldn't recognize you even if I ran into you, however.) :hmmm:

#23 Steve Klc

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Posted 06 November 2002 - 03:39 PM

Rumor has it Dan and Mike are doing "Stuffed Pain Perdu" with roasted local apples and
gingerbread ice cream, Suvir said he's considering his special version of apple halwa made in a wok and Meredith is planning on "Quince 3 ways" with a concord grape sauce made with saba [aged grape must.]

Some of the dishes I've heard about for Monday's demo are pretty interesting--I'll let the pastry chefs involved reveal the final versions ahead of time if they so choose. You know how chefs are--things can change right up until the last moment. Suffice it to say Chefette has had me taste versions of a white corn flan/creme brulee, caramelized popcorn and a corn cob foam this week; Patrice was planning a goat yogurt and nutmeg panna cotta with butternut squash pulp, sweetened with maple syrup finished with a green apple foam and some apple julienne, served with a pistachio/butternut squash macaron.
Steve Klc

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Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

#24 Suvir Saran

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Posted 06 November 2002 - 05:48 PM

Rumor has it Dan and Mike are doing "Stuffed Pain Perdu" with roasted local apples and
gingerbread ice cream, Suvir said he's considering his special version of apple halwa made in a wok and Meredith is planning on "Quince 3 ways" with a concord grape sauce made with saba [aged grape must.]

Some of the dishes I've heard about for Monday's demo are pretty interesting--I'll let the pastry chefs involved reveal the final versions ahead of time if they so choose.  You know how chefs are--things can change right up until the last moment.  Suffice it to say Chefette has had me taste versions of a white corn flan/creme brulee, caramelized popcorn and a corn cob foam this week; Patrice was planning a goat yogurt and nutmeg panna cotta with butternut squash pulp, sweetened with maple syrup finished with a green apple foam and some apple julienne, served with a pistachio/butternut squash macaron.

Rumors galore...
Will have to make sure I do something new then... :wink:

But yes apple and halwa will be part of what I do.... And somewhere there will be some deep frying.. to keep Meredith company.

#25 cabrales

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Posted 06 November 2002 - 06:06 PM

Suvir -- Do your prior post and Steve Klc's indicate you are participating in the same demonstration as Dan/Mike?

#26 Steve Klc

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Posted 06 November 2002 - 06:18 PM

Cab--I'm participating in all the demos. I organized them and host them.

Click on the link above. Suvir and Meredith Kurtzman are demoing at 3:30--and both are deep frying! (I love deep fried things.) The gang of four--Michael, Patrice, Paul and Colleen--demo on Monday.
Steve Klc

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Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

#27 cabrales

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Posted 06 November 2002 - 06:24 PM

Steve Klc -- Thanks for the clarification. In prior years, what have been the better exhibitors? Apart from the demonstrations, are there food and wine samplings?

#28 Suvir Saran

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Posted 06 November 2002 - 06:26 PM

Thanks for the clarification Steve. :smile:

#29 Steve Klc

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Posted 06 November 2002 - 06:39 PM

There are samplings, but they tend to be of the commercial egg roll or quick parboiled paella variety. There are always some gems, but the show really is an industry thing--geared to the nuts and bolts of making hotels and restaurants work--lots of frozen foods, stuff that can be outsourced, very good breads I must say, wholesale suppliers, mucho espresso and coffee, tons of hardware and equipment and plates and dishwashers and linens and computers and vacuums...well, you get the point. "Normal" foodies would not be interested in much of this stuff out on the show floor. Curious people, perverse people, like me though, might find some enjoyment in wandering the aisles--be forewarned, though, there is alot more low end than high end stuff. You will discover why all Chinese takeout restaurants seem to have the same 4 sauces--they buy them from the same supplier. Some of the stuff is absolute dreck and then some things are surprisingly, compellingly appealing.

This show is not a celebration of small artisinal products--or small scale--which is but one reason why I invited a few chefs sensitive to the changing seasons and farmer's markets and special ingredients or techniques outside of the mainstream. In past years there have been some serious networking events concurrent with the show--some of the "Restaurant Futurists Conference" topics have been cool, some of the seminars and special events have appeal--but it is hard to appeal to all people all of the time. The educational sessions usually tend to be free and those with special tastings tend to have a fee. I'm not up on what is happening this year outside of my own small area of responsibility--but usually the seminars Michael Batterberry has been involved in or organized have been the most interesting, subjectively, to me, along with the stuff on design. I'm a sucker for talks on restaurant design, especially if Warren Ashworth or Larry Bogdanow are on the panel discussions, as they frequently are.

There is also a wonderful Salon--a free culinary competition--which runs during the demonstrations. Lots of thankless work, lost arts like tallow carving, garde manger work and pastillage, wedding cakes and pastry showpieces and displays of chocolate and sugar--it can be browsed easily--and Chefette (Colleen) happens to be one of 6 judges of that competition now, having won the top medal herself a few years ago. (Only the second female chef in over 130 years to win the Grand Prize, something she shares with male chefs like Albert Kumin and Andre Soltner.)

If any eGulleteer wants to walk through the Salon and ask questions about any of the work, I'd be glad to answer them.
Steve Klc

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Oyamel : Zaytinya : Cafe Atlantico : Jaleo

chef@pastryarts.com

#30 Suvir Saran

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Posted 06 November 2002 - 06:43 PM

Michael is brilliant..... and Larry Bogdanow is great with design... I will have to find out if he is part of the show..... I love his work...
And thanks to Steve Klc, there are some exciting things happening for people into desserts.. :smile: