PLAN: 2011 Heartland Gathering
#421
Posted 04 August 2011 - 08:47 AM
#422
Posted 04 August 2011 - 09:44 AM
I going to head over to Chinato and be there about 630p this evening, (if I don't get lost walking from my hotel).
I'll be able to walk over to the food truck on Friday since it's a few blocks from my hotel, but I'll need transportation for everything else.
Dave - you can get into someone's car after lunch to go to Crop and back to downtown.
Beth - would you be willing to pick Dave up and take him to VTR Friday? VTR back to GHT will be easy, and your hotel is a walk or easy ride with almost anyone after dinner.
Dave - do you know whether you want to shop at the Farmers' Market or the West Side Market on Saturday?
I think West Side Markets fits with what I need.
May I have a local volunteer who is going to the WSM pick up Dave downtown on their way to the market? I'm planning to coordinate at the market, and I don't want to over-commit myself to too many things at once.
Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org
#423
Posted 04 August 2011 - 09:48 AM
I must have missed this, I can pick him up For the WSM if it hasn't already been decided.
May I have a local volunteer who is going to the WSM pick up Dave downtown on their way to the market? I'm planning to coordinate at the market, and I don't want to over-commit myself to too many things at once.
We can work this out tonight; I had asked Edsel to pick up folks for the WSM; we might also need a driver for Shaker. See you all at Happy Hour - Chef Rocco Whelan of Fahrenheit was on Fox 8 News this morning making cool Grilled Cheeses - can't wait to see what he's cooking up for us!
My blog: Fun Playing With Food
#424
Posted 04 August 2011 - 09:58 AM
#425
Posted 04 August 2011 - 10:11 AM
My blog: Fun Playing With Food
#426
Posted 04 August 2011 - 09:28 PM
Dave Scantland
Executive director
dscantland@eGstaff.org
eG Ethics signatory
Eat more chicken skin.
#427
Posted 05 August 2011 - 08:12 AM
My blog: Fun Playing With Food
#428
Posted 05 August 2011 - 12:08 PM
A few kaffir lime leaves would be great - wish I had a tree - given how hot it is here right now it would probably be one of the only things thriving. Lemon grass is usually easy to find frozen (and so nice and easy to use that way) in an asian market.
There are several Asian markets in the area. They almost always have lemongrass. Kaffir Lime leaves are usually available frozen, and sometimes fresh. I have a small Kaffir tree and a few stalks of lemongrass in the garden, so if you don't need a lot I can just harvest some for the dinner. It's a small tree so I don't want to defoliate it.
Where's the best place for Kaffir Lime leaves and lemongrass?
With an asian market available then we will be good for a little bottle of fish sauce and palm sugar so I won't bother to bring them along.
After my last little incident at the border I'm not going to bring any plant material with me. I'm leaving the citric acid in it's container - just hope a scale and a white bottle of chemical type powder doesn't draw undo attention!
About how many lime leaves would you need? As I said, the tree is pretty small, so I can't bring a huge amount. My lemongrass is still on the small side, but I can bring that as well. I have some other herbs and some peppers (but not Thai peppers - didn't grow those this year).
#429
Posted 05 August 2011 - 02:00 PM
Maybe half a dozen lime leaves. What ever you can spare lemon grass stalks.
A few kaffir lime leaves would be great - wish I had a tree - given how hot it is here right now it would probably be one of the only things thriving. Lemon grass is usually easy to find frozen (and so nice and easy to use that way) in an asian market.
There are several Asian markets in the area. They almost always have lemongrass. Kaffir Lime leaves are usually available frozen, and sometimes fresh. I have a small Kaffir tree and a few stalks of lemongrass in the garden, so if you don't need a lot I can just harvest some for the dinner. It's a small tree so I don't want to defoliate it.
Where's the best place for Kaffir Lime leaves and lemongrass?
With an asian market available then we will be good for a little bottle of fish sauce and palm sugar so I won't bother to bring them along.
After my last little incident at the border I'm not going to bring any plant material with me. I'm leaving the citric acid in it's container - just hope a scale and a white bottle of chemical type powder doesn't draw undo attention!
About how many lime leaves would you need? As I said, the tree is pretty small, so I can't bring a huge amount. My lemongrass is still on the small side, but I can bring that as well. I have some other herbs and some peppers (but not Thai peppers - didn't grow those this year).
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#430
Posted 05 August 2011 - 08:17 PM
If you are cooking a course for tomorrow's dinner, we are going to have a planning meeting at 2pm at the Chubby Cook. You can come earlier but please do be there by 2, or have at least one member of your team there at that time. We need to schedule the service times for each course, figure out who needs what serviceware, coordinate use of any equipment that will have to serve more than one purpose, ensure that we have enough person-power, and make a shopping list for a run to the supermarket (things like frying oil, flour, etc., we will get at the supermarket not at the market markets).
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
#431
Posted 06 August 2011 - 06:16 AM
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
#432
Posted 06 August 2011 - 06:22 AM
I drive right through University Circle to get downtown. I can pick you up in front of the natural history museum, there's a big dinosaur out front. What time do you want to be picked up?I'm planning to arrive with the family at University Circle (Natural History museum) at around 10:30 this morning. Is there anyone who is going to be in that vicinity who can drive me over to the farmers' market (I think they are not far away from each other)?
Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org
#433
Posted 06 August 2011 - 06:35 AM
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
#434
Posted 06 August 2011 - 06:42 AM
Perfect! See you then.I think you said you were picking David up at 11:10? If so does that make 10:50 at the dinosaur logical?
Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org
#435
Posted 06 August 2011 - 06:47 AM
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
#436
Posted 06 August 2011 - 07:02 AM
I was planning on bringing my iPad, so no problems.Great. I'll call you if there's a problem. Can we use your iPad today for expediting? Or can someone else bring one?
Kristin Wagner, aka "torakris"
Manager, Membership
kwagner@egstaff.org
#437
Posted 06 August 2011 - 07:58 AM
#438
Posted 06 August 2011 - 08:06 AM
My blog: Fun Playing With Food
#439
Posted 06 August 2011 - 08:08 AM
What's the head count for tonight?
Total number of mouths to feed should be 35.
Total budget for food and beverages is $700.
My blog: Fun Playing With Food
#440
Posted 07 August 2011 - 06:17 AM
I'm been going over this long thread to see if breakfast is at 10:30, and couldn't find a final post... 10:30, right??
#441
Posted 07 August 2011 - 06:19 AM
For those staying at the Marriott: I had no trouble calling the desk to extend checkout by an hour, to 1pm -- makes the logistics of departure much easier.
Co-founder, Society for Culinary Arts & Letters, sshaw@egstaff.org
Proud signatory to the eG Ethics code
Director, New Media Studies, International Culinary Center (take my food-blogging course)
#442
Posted 07 August 2011 - 06:33 AM
#443
Posted 08 August 2011 - 06:48 AM







