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Plan: 2011 Candy and Confectionery Conference

Confections

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282 replies to this topic

#151 chocoera

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Posted 28 February 2011 - 09:31 AM

hey kerry- working on some arrangements with kelly for lodging, so i think we may have it covered :)

#152 Kerry Beal

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Posted 28 February 2011 - 06:29 PM

hey kerry- working on some arrangements with kelly for lodging, so i think we may have it covered :)

Watch the killer cat don't eat ya!

#153 Kerry Beal

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Posted 01 March 2011 - 05:26 PM

Pretty Definite Attendees

Chris Hennes +1 (+1 states she is coming with or without him!)
Robert M
curls
dhardy123
ElsieD
Darienne
David J
Beth Wilson (-2)
ArtMills +1
chocolot
MelissaH
plus one
chocoera
Helen S
mkayhara +1

Maybe

Edward J
prasantrin
Rick Mogstad
psantucci

Edited by Kerry Beal, 01 March 2011 - 05:26 PM.


#154 Kerry Beal

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Posted 08 March 2011 - 05:47 PM

Anna and I were at the food show in Toronto today - the Thermomix rep thinks she might be able to attend - that would probably mean if anyone wanted to go home with one they could. Anyone interested?

#155 mkayahara

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Posted 08 March 2011 - 06:05 PM

Dare I ask what the price point is? I'd love to have one, but not sure I can justify the expense!

On an unrelated note, has the "curriculum" for the conference been firmed up yet?
Matthew Kayahara
Kayahara.ca
@mtkayahara

#156 Kerry Beal

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Posted 08 March 2011 - 06:07 PM

Dare I ask what the price point is? I'd love to have one, but not sure I can justify the expense!

On an unrelated note, has the "curriculum" for the conference been firmed up yet?

About $1800 when you allow for the tax. I'm guessing the americans won't have to pay the tax (if they have it shipped to their address) - would have to pay it if they picked it up in Ontario.

Re curriculum - Derrick teaches on Saturday - likely teaching what ever is new and exciting - I've left it up to him. Then either later Saturday if time permits and all day Sunday we'll play. In the play - Bob will do a caramel station and I'll do some Pate de Fruit.

I was speaking to the Belcolade rep today too - what I'd like him to do is give us several different single origin chocolates and we could make the same ganache with each and see what we think of the differences.

Edited by Kerry Beal, 08 March 2011 - 06:14 PM.


#157 Darienne

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Posted 12 March 2011 - 06:06 AM

Interesting tidbit on an unnamed restaurant in today's Flo Fabricant column. A restaurant in NOTL does not live up to its billing.
Darienne


learn, learn, learn...

Cheers & Chocolates

#158 Kerry Beal

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Posted 13 March 2011 - 03:14 PM

Plus one has spoken to the folks at Casa Mia - they will do apps, pasta and dessert for us for the Friday on the way back from Tomric for $25/head. I noticed that in the report from the first conference that John DePaula had eaten there and said wonderful things about it.

I've taught the kitchen staff there to do chocolate work - but I've not actually eaten there. Hear wonderful things though.

#159 RobertM

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Posted 13 March 2011 - 05:07 PM

Sounds wonderful - count me in

#160 Kerry Beal

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Posted 18 March 2011 - 05:57 PM

Pretty Definite Attendees

Chris Hennes +1 (+1 states she is coming with or without him!)
Robert M
curls
dhardy123
ElsieD
Darienne
David J
Beth Wilson (-2)
ArtMills +1
chocolot
MelissaH
plus one
chocoera
Helen S
mkayhara +1
Rob K

Maybe

Edward J
prasantrin
Rick Mogstad
psantucci

#161 Kerry Beal

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Posted 23 March 2011 - 10:07 AM

Realize I should pull everything together here for people who might be joining us late and don't want to have to go through the whole thread.

Friday the 13th - (those who aren't on their motorbikes heading to Port Dover) cross the border and hit Tomric to look at equipment, molds etc. Robert M is organizing a look at a candy company or two, chocolot wants to hit ModPac.

We'll head back across the border at the end of the day and have dinner at Casa Mia - it will be set up buffet style at a cost of $25/head. Then back to the hotel for show and tell - where anyone who wants to show what they are making can bring it along and we'll drink coffee, tea (and sneak some wine).

Saturday, Derrick Tu Tan Pho of Callebaut will do a demo covering decorating techniques and ganaches. I suggested he not go the whole day so that we could start on some of the hands on stuff on Saturday.

So the remains of the day Sat and all day Sunday we will have a bunch of stations set up and we'll dip and mold, screen print, make transfers, airbrush, play with the thermomix, make pate de fruit...

Saturday night dinner - Chef Dave Gibson from the college will make us another fabulous prime rib and some other as yet undecided protien dinner that we will eat in the kitchen as we did last time. Cost will be around $35 each I figure as I think that's what it cost last time.


Hotel is
Hilton Garden Inn
500 York Rd,
Niagara-on-the-Lake, Ontario
(905) 984 4200
1-866-7779877

Group rate under the name eGullet Confectionery Conference

Rate is $139/night for the king room, $129/night for the 2 queen bed rooms

Additional people in room $20 (that would be 3 people in a room).

Cut off date to book rooms if April 14th then the block of rooms will be released.

Conference Saturday and Sunday be held at Niagara College in Niagara on the Lake.

#162 Chocolot

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Posted 23 March 2011 - 12:03 PM

I'm getting excited to meet everyone. I talked with Lois at Tomric and she said Modpac is just 2 blocks away so hopefully we can do both.

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#163 Darienne

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Posted 23 March 2011 - 12:39 PM

I looked at the ModPac website. Do they have a storefront sales desk sort of thing and can you buy just one or two of this and that?
Darienne


learn, learn, learn...

Cheers & Chocolates

#164 Kerry Beal

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Posted 23 March 2011 - 12:47 PM

I looked at the ModPac website. Do they have a storefront sales desk sort of thing and can you buy just one or two of this and that?

I don't know the answer to that question. Perhaps someone can give them a call and find out?

#165 Darienne

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Posted 23 March 2011 - 01:22 PM

Will do.

Done. Phoned and spoke to the person in charge and no, there is no store front and there is nothing for sale. They have a display of boxes in their lobby, but that is all. As she said, they are a manufacturing plant.

However, they will put on a presentation and take groups on guided plant tours which are very interesting...watching cardboard and boxes being made, etc. A sort of "How it is Made" reality tour.

I guess I would actually find it fascinating. However, I would not choose to go over touring a candy company.

I have the name and number: Tracy Loverde, ModPac, (716) 873-0640.

Edited by Darienne, 23 March 2011 - 01:36 PM.

Darienne


learn, learn, learn...

Cheers & Chocolates

#166 Chocolot

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Posted 23 March 2011 - 03:56 PM

Chocolate over cardboard anytime:-)

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#167 Sue Casey

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Posted 24 March 2011 - 07:14 AM

Hi Kerry
Count me in. I've decided to arrive on Friday instead of Thursday so won't be able to go on the cross border trip.

Looking forward to seeing you and all the other folks and enjoying a weekend with chocolate :)

Sue

#168 Kerry Beal

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Posted 24 March 2011 - 07:17 AM

Hi Kerry
Count me in. I've decided to arrive on Friday instead of Thursday so won't be able to go on the cross border trip.

Looking forward to seeing you and all the other folks and enjoying a weekend with chocolate :)

Sue

How early Friday will you arrive? We'll make sure to keep in touch so you can catch up with us whatever time of day that happens.

#169 Kerry Beal

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Posted 24 March 2011 - 07:18 AM

Pretty Definite Attendees

Chris Hennes +1 (+1 states she is coming with or without him!)
Robert M
curls
dhardy123
ElsieD
Darienne
David J
Beth Wilson (-2)
ArtMills +1
chocolot
MelissaH
plus one
chocoera
Helen S
mkayhara +1
Rob K
Sue Casey

Maybe

Edward J
prasantrin
Rick Mogstad
psantucci

#170 RobertM

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Posted 24 March 2011 - 08:01 AM

I've spoken to Landies in Buffalo and he would be happy to host us for a tour of the operation on Friday May 13th. As we get closer to the date of the conference I will coordinate the actual number of people that would like to partake in the visit and any other relevant information.

I'm working on additional tours but haven't gotten hold of the people yet. I will update here as more information is available.

#171 Darienne

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Posted 24 March 2011 - 09:05 AM

Because I couldn't access any Landies Candies website from Canada today?/for some reason?, I phoned the plant and talked to Larry, the man in charge. I was curious to know what they make and they make chocolate candies. They don't make anything else besides chocolate. Sounds good to me. They have a store front which we means we can buy goodies.
Darienne


learn, learn, learn...

Cheers & Chocolates

#172 dhardy123

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Posted 24 March 2011 - 10:07 PM

Watson's Chocolates in Buffalo are famous for their sponge toffee and were recently featured on the Food Network:

http://www.watsonschocolates.com/

#173 Darienne

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Posted 25 March 2011 - 08:47 AM

Looks good online. Is Robert M. already working to get us a tour??? Or something??? Go, Robert M. :smile:

Edited by Darienne, 25 March 2011 - 08:50 AM.

Darienne


learn, learn, learn...

Cheers & Chocolates

#174 Kerry Beal

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Posted 29 March 2011 - 10:03 AM

Anyone have any issues with bacon? Casa Mia has decided to do a sit down dinner for us because plus one is such a good customer of theirs - and the cock au vin will contain bacon unless we suggest otherwise. Send me a PM if there is a problem.

#175 DianaM

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Posted 05 April 2011 - 09:36 AM

Hello Kerry,

I am a new Ecole Chocolat graduate from Milton, ON, and new eG member, although I have been reading the content for quite a while now. I was wondering if I could join the participant list for the conference? I have lots and lots more to learn, and this would be a great opportunity. I hope I am not too late in responding. Please let me know if I may attend.

Thank you,
Diana

#176 Kerry Beal

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Posted 05 April 2011 - 10:44 AM

Hello Kerry,

I am a new Ecole Chocolat graduate from Milton, ON, and new eG member, although I have been reading the content for quite a while now. I was wondering if I could join the participant list for the conference? I have lots and lots more to learn, and this would be a great opportunity. I hope I am not too late in responding. Please let me know if I may attend.

Thank you,
Diana

Not too late at all - make sure you grab hotel res soon if you need them as I think they expire April 14th.

#177 Kerry Beal

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Posted 05 April 2011 - 10:45 AM

]
Pretty Definite Attendees

Chris Hennes +1 (+1 states she is coming with or without him!)
Robert M
curls
dhardy123
ElsieD
Darienne
David J
Beth Wilson (-2)
ArtMills +1
chocolot
MelissaH
plus one
chocoera
Helen S
mkayhara +1
Rob K
Sue Casey
DianeM

Maybe

Edward J
prasantrin
Rick Mogstad
psantucci

#178 Kerry Beal

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Posted 05 April 2011 - 10:48 AM

Another thing has come up we need to consider. Plus one as you know is in thick with the Casa Mia folks and yesterday they offered to let us have our Friday evening 'show and tell' in the restaurant after we have our dinner.

It would mean someone would have to run our chocolate over there (or we drop it in the am before we head across the border) but that is not a huge problem I don't think. It's probably a 15 minute drive tops between the restaurant and the hotel.

Does anyone have an issue with this? I suspect the only issue would be the people who aren't going across to Tomric and might still be in NOTL and would need a ride to the restaurant.

#179 RobertM

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Posted 05 April 2011 - 10:57 AM

I don't see any issue - and am available to run chocolates if necessary, (that sounds so bootlegish...) or to don my cab driver hat and give taxi rides to attendees -

#180 Gene

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Posted 12 April 2011 - 08:23 PM

Hi Kerry,

I am a new member and would like to attend the conference. I graduated from the Culinary Institute of America in New York years ago but have just started to explore chocolate and confections and thought this would be a great opportunity to learn and meet some of you. I will be driving up from Queens, NY so my car will be available if needed and my wife's family is from Buffalo so I am somewhat familiar with driving in that area.

Please let me know if there is any personal or contact information I need to provide for the events. Also, I noticed the hotel room block expires on the 14th so I will take care of that very soon.

Thanks,

Gene





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