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PLANNING: 2013 Candy and Confection Workshop, April 27-28

Confections Chocolate

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268 replies to this topic

#241 Kerry Beal

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Posted 22 April 2013 - 03:57 PM

If anyone is willing, I'd be happy to see a demo for the recipe for the reverse engineered Jaques Genin caramels

They were the best caramels I have ever tasted, and I certainly haven't managed to get such a texture on my own..

Who would like to teach this one?



#242 Chocolot

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Posted 22 April 2013 - 09:30 PM

Mobile phone tips?

 

I face a problem I did not expect, and other US mobile phone customers may be in a similar situation. To safely keep my usual mobile on and active while in Canada for the weekend, I'd have to spend $70 - but my situation is made worse by the fact that the device is owned by my employer, and there is no way for the carrier to bill me. In short. I don't think it possible for me to use that phone during the conference.

 

I'd like to have a mobile phone for road safety, emergency calls from home, and co-ordination with my fellow attendees. Anyone here have experience with a short-term cheap solution that would fill those needs?

I have ATT and called them to ask what to do. They told me to turn data roaming off but keep the phone on. I will not answer the phone as it will cost $1 per minute. I also have turned off voice mail as it will cost $1 per minute even if I don't listen to it. I bought an international text plan for all of $2 that will give me 50 text messages while there. 


Chocolate Workshop--Saturday, May 17 & Sunday, May 18th, 2014 • 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 • Hotel accommodations at Tuscany Hotel, group code: 13B7TU

Ruth Kendrick
Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#243 MelissaH

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Posted 23 April 2013 - 08:59 AM

I'm on Verizon for my mobile phone needs, and I know that in the right parts of Niagara Falls (mainly in view of the river) it's possible to pick up an American tower. As long as you're picking up an American tower, your phone doesn't care that it's across the border. So if you're concerned about racking up international charges on a U.S. phone, keep it off but once a day, drive somewhere there's a clear view across.

 

That said, text messages to and from Canada (for me, anyway) are covered on my plan. YMMV.


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#244 Kerry Beal

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Posted 23 April 2013 - 10:08 AM

If anyone is willing, I'd be happy to see a demo for the recipe for the reverse engineered Jaques Genin caramels

They were the best caramels I have ever tasted, and I certainly haven't managed to get such a texture on my own..

Who would like to teach this one?

I searched the house last night for my sorbital - it's not something I can get here - could someone bring some for this demo?  I have purchased the NOW brand in health food type stores before.



#245 Chocolot

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Posted 23 April 2013 - 10:27 AM

How much do you need?


Chocolate Workshop--Saturday, May 17 & Sunday, May 18th, 2014 • 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 • Hotel accommodations at Tuscany Hotel, group code: 13B7TU

Ruth Kendrick
Chocolot
Artisan Chocolates and Toffees
www.chocolot.com


#246 Kerry Beal

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Posted 23 April 2013 - 10:40 AM

For the conference probably a couple of hundred grams - but if you have access to purchasing it I'd love to get a couple of bags.



#247 DianaM

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Posted 23 April 2013 - 11:55 AM

Kerry, I still have most of the sorbitol you gave me a year ago. I can bring it, it's about 200gr in powder. 


Edited by DianaM, 23 April 2013 - 11:56 AM.


#248 Kerry Beal

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Posted 23 April 2013 - 11:57 AM

Looks like Ruth is bringing some - so I think we are good.



#249 Sue Casey

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Posted 23 April 2013 - 01:04 PM

Unfortunately, I won't be able to attend the workshop in Niagara.  I have been swamped with orders and not enough time :(    I'm sure everyone who attends will have a great weekend.



#250 curls

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Posted 24 April 2013 - 08:12 AM

What time should we get to the college Saturday morning?



#251 Kerry Beal

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Posted 24 April 2013 - 08:22 AM

What time should we get to the college Saturday morning?

8:30.  There will be breakfast stuff so no need to eat first.

 

I have asked Chris Hennes to send out a PM with my cell number and e-mail on it.  


Edited by Kerry Beal, 24 April 2013 - 08:24 AM.


#252 curls

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Posted 24 April 2013 - 08:41 AM

What time should we get to the college Saturday morning?

8:30.  There will be breakfast stuff so no need to eat first.

 

I have asked Chris Hennes to send out a PM with my cell number and e-mail on it.  

Wonderful! So looking forward to this, glad this week is finally here!



#253 psantucc

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Posted 24 April 2013 - 08:49 AM

Mobile phone woes probably resolved!

 

Thanks for all the tips. I have two unlocked GSM handsets; at least one should be compatible with the PetroCanada Mobility system, which looks like the best budgetary option for me.

 

I don't know the number yet, of course, but should have something to exchange once we all get together.


Little surprises 'round every corner, but nothing dangerous

#254 psantucc

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Posted 24 April 2013 - 08:52 AM

I'll arrive at my hotel in Niagara Falls proper (too good a deal to pass up for the Garden Inn) on Thursday evening. I very much want to go on the ChocolateFX tour; is the plan just to meet there at 10:30?

 

In a similar vein, I'll have to have dinner Friday, and will happily join if there's a group. Left to my own devices I'll probably plump for The Merchant Ale House.


Little surprises 'round every corner, but nothing dangerous

#255 Kerry Beal

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Posted 24 April 2013 - 02:19 PM


 

 

Kerry, I can bring some ingredients if you think they might be useful: feuilletine, hazelnut praline paste, yuzu marmalade, some raspberry compound flavouring, semi-sweet truffle shells, invert sugar (I bought a 5-kilo bucket a while ago). 

 

I have more than I can use of all of these ingredients, so would be glad to bring them along if you think we can experiment with them. Please let me know.

Turns out we have feuilletine and praline paste thanks to callebaut - a couple less things you'll need to drag along!


Edited by Kerry Beal, 24 April 2013 - 02:20 PM.


#256 Kerry Beal

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Posted 24 April 2013 - 02:24 PM

I'll arrive at my hotel in Niagara Falls proper (too good a deal to pass up for the Garden Inn) on Thursday evening. I very much want to go on the ChocolateFX tour; is the plan just to meet there at 10:30?

 

In a similar vein, I'll have to have dinner Friday, and will happily join if there's a group. Left to my own devices I'll probably plump for The Merchant Ale House.

Yup - but make it 10 for ChocolateFX.

 

We'll probably figure out Friday dinner sometime Friday!



#257 DianaM

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Posted 24 April 2013 - 04:18 PM

Kerry, I can bring some ingredients if you think they might be useful: feuilletine, hazelnut praline paste, yuzu marmalade, some raspberry compound flavouring, semi-sweet truffle shells, invert sugar (I bought a 5-kilo bucket a while ago). 

 

I have more than I can use of all of these ingredients, so would be glad to bring them along if you think we can experiment with them. Please let me know.

Turns out we have feuilletine and praline paste thanks to callebaut - a couple less things you'll need to drag along!

 

Ok, perfect! A lighter load sounds good, especially since I now have another kind of "luggage" to carry around.  :smile:

 

What room we are meeting in for the show and tell? 



#258 Kerry Beal

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Posted 24 April 2013 - 04:20 PM

 

Kerry, I can bring some ingredients if you think they might be useful: feuilletine, hazelnut praline paste, yuzu marmalade, some raspberry compound flavouring, semi-sweet truffle shells, invert sugar (I bought a 5-kilo bucket a while ago). 

 

I have more than I can use of all of these ingredients, so would be glad to bring them along if you think we can experiment with them. Please let me know.

Turns out we have feuilletine and praline paste thanks to callebaut - a couple less things you'll need to drag along!

 

Ok, perfect! A lighter load sounds good, especially since I now have another kind of "luggage" to carry around.  :smile:

 

What room we are meeting in for the show and tell? 

Show and tell around 7:30.  What time are you arriving?



#259 Kerry Beal

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Posted 24 April 2013 - 04:22 PM

Ok - so ChocolateFX at 10 am, dinner when we get around to it, Show and Tell at 7:30 in the evening in the Walden Room at the hotel.  BYOB - but sneak it in!  And bring a tumbler from your room.  I shall endeavour to remember to bring a corkscrew.  



#260 Kerry Beal

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Posted 24 April 2013 - 04:30 PM

I have the finalized menu for Saturday dinner from Dave - still no idea how much we are paying for it though!  I think around $40 each unless the meat costs are a whole lot higher than my gestimates.

 

Mario Pingue - assorted charcuterie platter (these guys make the world's most amazing prosciutto)

Cream of Wild Mushroom Soup (he was threatening to make a different soup - I wouldn't let him!)

Roast Prime Ribs of Beef au Jus

Roast Ontario Leg of Lamb with mint sauce

Roast Capon with Cranberry Sauce

Oven Roasted Yukon Gold Potatoes

Seasonal Veg

 

Salads - Caesar, Tomato, Tarragon

Keith Ellis's (New Broom) Special Bread with Fresh Butter

Assorted Pickles and Olives

Assorted Cheese, fruit, crackers and nuts

Dessert by Chef Storm (he mentioned something with passion fruit and dacquoise)


Edited by Kerry Beal, 24 April 2013 - 04:43 PM.


#261 DianaM

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Posted 24 April 2013 - 04:31 PM

Show and tell around 7:30.  What time are you arriving?

 

So far it looks like 6-ish. 



#262 Beth Wilson

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Posted 24 April 2013 - 08:52 PM

I look forward to seeing the report on this event! Sorry I am missing another one but school obligations prevented me this year!

I hope there will be another one so I can go again! Hope you have nice weather for it!

#263 merlicky

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Posted 25 April 2013 - 10:00 AM

A couple last minute questions about the conference.  Cash or check for payment?  Also, will we be getting receipts?



#264 Kerry Beal

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Posted 25 April 2013 - 12:50 PM

Prefer cash - can deal with a cheque - receipts will be available if required.



#265 Kerry Beal

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Posted 25 April 2013 - 02:03 PM

DianeM
YetiChocolates
FrogPrincesse
dhardy123
tikidoc +1 or more
RobertM
mkayahara
Matthew Hayday
Kyle - now 15
lironp
prabha
Chocolot
MelissaH +1
lebowitz +1 - I'll have the reactine waiting!
curls +1
Genkiaonna
AnnieWilliams
Art and Wilma

psantucc

Alleguede - likely just Sunday

CacaoFlower

New Broom (one of the profs from Niagara college)

merlicky

chocoera

 

Maybe/hopefully

RuthWells
Emily_R + 1
jmk


Will be missed

Mette
Beth Wilson

Mjx


Dinner Saturday list

Anna N
Kerry Beal
RobertM
curls + 1
YetiChocolates
dhardy123
DianeM
Chocolot
FrogPrincesse +2
lebowitz +1
mkayahara
Matthew Hayday
lironp
prahba +1
MelissaH +1
psantucc

sarahdwyer

Art and Wilma

tikidoc +?

CacaoFlower +1
merlicky +1

chocoera 



#266 CacaoFlower

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Posted 25 April 2013 - 02:25 PM

I'm so excited and nervous at the same time!

 

I won't be able to make it for the ChocolateFX tour.  I hope to be there for the show and tell.

 

So we start at 8:30 both morning, and do we get a break for lunch? If so, at what time?   And what time will be the Saturday dinner?

 

I'm only asking because I'll be traveling with a family member and she is only attending the dinner ( therefore taking the car), so I need to tell her what the schedule is like.



#267 Kerry Beal

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Posted 25 April 2013 - 07:08 PM

No official break time for lunch - but it will likely be around noon.  Saturday dinner around 7 pm.



#268 Kerry Beal

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Posted 26 April 2013 - 09:06 AM

Dinner tonight 5 pm at The Old Winery - 2228 niagara stone road

#269 YetiChocolates

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Posted 26 April 2013 - 10:44 AM

Hey Kerry, should we bring the $$ for the conference we need to pay tonight, or when is the best time to pay you?

And I'm in Niagara, I'll see you at dinner tonight

Edited by YetiChocolates, 26 April 2013 - 10:45 AM.






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