PLANNING: 2013 Candy and Confection Workshop, April 27-28
#61
Posted 31 March 2012 - 03:07 PM
#62
Posted 31 March 2012 - 03:22 PM
That should be possible.OOh, and I don't know if this would be possible Kerry, but if you could show us the screen printing technique for making transfer sheets, that would be awesome! I would love to see how that's done in person! Though if that would be too difficult, I completely understand
www.thechocolatedoctor.ca
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eGullet foodblog 2006 • eGullet Foodblog 2012
#63
Posted 01 April 2012 - 12:16 PM
#64
Posted 01 April 2012 - 12:23 PM
#65
Posted 01 April 2012 - 02:11 PM
Count me, what side of the table do you want me on? This may be a fun discussion back at the residence after dinner....
#66
Posted 01 April 2012 - 02:40 PM
Doer of All Things
Steven Howard Confections
Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"
#67
Posted 01 April 2012 - 02:45 PM
Might it be possible for you to request the room that we had back in 2009, which I think was the pastry room, if memory serves? As much fun as it is to do chocolate work while wearing a parka under my apron...
I'd also strongly recommend that people who are able to bring along some basic utensils - spoons, spatulas, knives, etc. The Niagara facility is great for bowls and hot plates, but not so good when it comes to basic stirring and cutting implements.
#68
Posted 01 April 2012 - 03:26 PM
I've asked for the new room - it was so new when we were in it that I don't think they knew how to make it warmer. I'll make sure if we use the new room that the cold won't be an issue!Kerry,
Might it be possible for you to request the room that we had back in 2009, which I think was the pastry room, if memory serves? As much fun as it is to do chocolate work while wearing a parka under my apron...![]()
I'd also strongly recommend that people who are able to bring along some basic utensils - spoons, spatulas, knives, etc. The Niagara facility is great for bowls and hot plates, but not so good when it comes to basic stirring and cutting implements.
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#69
Posted 01 April 2012 - 03:28 PM
YetiChocolates
AnythingButPlainChocolate
Chris Hennes +1
FrogPrincesse
dhardy123
Mjx +1
tikidoc +1 or more
Viktoria
RobertM
Tri2Cook
ElsieD
Beth Wilson
mkayahara
Matthew Hayday
patti_h
RuthWells
Mette
Kyle - now 15
lironp
prabha
Darienne
Chocolot
Fran
Kathy
Nonpareil
MelissaH
sarahdwyer
lebowitz +1 - I'll have the reactine waiting!
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#70
Posted 01 April 2012 - 05:07 PM
#71
Posted 01 April 2012 - 05:22 PM
What is reactine??
#72
Posted 01 April 2012 - 05:26 PM
I assume Steve has allergies?
#73
Posted 01 April 2012 - 05:56 PM
YetiChocolates
AnythingButPlainChocolate
Chris Hennes +1
FrogPrincesse
dhardy123
Mjx +1
tikidoc +1 or more
Viktoria
RobertM
Tri2Cook
ElsieD
Beth Wilson
mkayahara
Matthew Hayday
patti_h
RuthWells
Mette
Kyle - now 15
lironp
prabha
Darienne
Chocolot
Fran
Kathy
Nonpareil
MelissaH
sarahdwyer
lebowitz +1 - I'll have the reactine waiting!
curls
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#74
Posted 01 April 2012 - 05:57 PM
Not Steve actually - but in the past we have arranged large quantities for a family member - apparently you can't buy it freely in the US like you can here. Sadly I forgot this and didn't bring a bunch down when I came to Washington.Reactine=Zyrtec= cetirizine
I assume Steve has allergies?
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#75
Posted 01 April 2012 - 06:05 PM
#76
Posted 01 April 2012 - 06:14 PM
OTC 5 and 10mg - I think the 20 mg is still script only - though by now that might not be the case.Ah, I'll have to remember that. I'll be up there right at the beginning of allergy season, good time to stock up. It's over the counter?
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#77
Posted 02 April 2012 - 04:27 AM
Reactine=Zyrtec= cetirizine
Ha, I could have used that in Charleston last week! EVERYthing was in bloom. A feast for the eyes, but not for my respiratory system.
#78
Posted 04 October 2012 - 10:00 AM
One king bed will be $109. $113, $139 for the Thursday, Friday and Saturday.
Two Queen beds will be $99, $109, $129
Number for the Hilton is 500 York Road, Niagara-on-the-Lake, Ontario, L0S 1J0, Canada
TEL: 1-905-984-4200
The code to book is EGW11.
I booked 20 rooms in total assuming that some would share, and some would probably look for other accommodation.
If you need time on either side - the Hilton folks said they would be available at a better price than the standard rate if you book them at the same time.
Can a get a show of hands from those who think they will be coming so I can add some extra rooms if needs be.
Edited by Kerry Beal, 04 October 2012 - 10:06 AM.
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#79
Posted 04 October 2012 - 10:03 AM
Chris Hennes
Director of Operations
chennes@egullet.org
#80
Posted 04 October 2012 - 11:14 AM
I am still planning on coming to the workshop but will make my own lodging arrangements.
Thanks!
#81
Posted 04 October 2012 - 01:04 PM
MelissaH
Oswego, NY
Chemist, writer, hired gun
Say this five times fast: "A big blue bucket of blue blueberries."
foodblog1 | kitchen reno | foodblog2
#82
Posted 04 October 2012 - 03:14 PM
Reservation made. If you call, please be patient with them, the poor gal who answered my call was harried...but it all worked out ....
Edited by RobertM, 04 October 2012 - 03:25 PM.
#83
Posted 04 October 2012 - 03:29 PM
#84
Posted 04 October 2012 - 03:43 PM
RobertM, I remember that from the very first workshop. I ask because I'm about a three-hour drive away, and wondered whether I'd be able to sleep in my own bed Thursday night.Melissa- typically Friday is a bonding day. We usually do things like touring a confectionery company, an artisanal confectioner, Tomric has hosted us and did a demo with Brian and last time, we went to lunch for some amazing wings....
MelissaH
Oswego, NY
Chemist, writer, hired gun
Say this five times fast: "A big blue bucket of blue blueberries."
foodblog1 | kitchen reno | foodblog2
#85
Posted 04 October 2012 - 06:24 PM
#86
Posted 04 October 2012 - 07:17 PM
#87
Posted 04 October 2012 - 07:47 PM
I'm definitely planning on being there. Do you have any idea how early will things get going on Friday? Will I have time to drive in that morning and not miss anything, or do I need to book a room for Thursday night as well? (I could be persuaded to share a room, if someone's interested.)
MelissaH
Not definitely confirmed - but I think that Friday we might tour the panning operation - not sure how early we'll get started. I'd probably come Thursday night if you can.
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#88
Posted 04 October 2012 - 07:50 PM
YetiChocolates
AnythingButPlainChocolate
FrogPrincesse
dhardy123
Mjx +1
tikidoc +1 or more
Viktoria
RobertM
Tri2Cook
ElsieD
Beth Wilson
mkayahara
Matthew Hayday
patti_h
RuthWells
Mette
Kyle - now 15
lironp
prabha
Darienne
Chocolot
Fran
Kathy
Nonpareil
MelissaH
sarahdwyer
lebowitz +1 - I'll have the reactine waiting!
curls
Perhaps I should see if they could hold a couple more rooms just to be on the safe side.
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
#89
Posted 05 October 2012 - 03:36 AM
#90
Posted 05 October 2012 - 04:14 PM
I'm still a "maybe". I'm kinda waiting to see what's going on with the possible Winnipeg version of the Heartland Gathering. I won't be able to do both and, as fascinated and impressed (and frequently jealous
) as I am with the work eGullet members do, I just don't do much candy and confectionary myself. Although seeing it being done firsthand might be a nice kick in the butt to get me going on it and meeting the people behind the names would be fun.
I suspect the Winnipeg version of the Heartland Gathering is likely a pipe dream (unless you want to organize it)! If you come for the workshop we can probably make sure you get lots of nice food and wine.
www.thechocolatedoctor.ca
Confectionary Course • Confectionary Course Q&A
eGullet foodblog 2006 • eGullet Foodblog 2012
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