Alex

Damn, I was just reading this and thinking - I hope Randi is paying attention to all this - so I can just follow! ← And I was thinking..... I'm sure Kerry is good with directions. Maybe we can just follow Alex and Rona..... ← I, too, am freaking out about these directions. Maybe we can all shell out a couple extra bucks and squeeze into a taxi? I am really bad about directions and especially bad with trains. I also have an irrational fear of buses but if I am with others it may be OK. Is there anything to do around Union Station for a couple hours Friday morning? I am arriving at 5am and since the bread class isn't starting until noon I have quite a bit of time to kill.Anyone else going from this area to the bread class? ← Hi, Kris. Here's my post about Lou Mitchell's, near Union Station. You also might want to seriously consider taking a taxi straight over to the Hyatt rather than hanging around the station and schlepping your bag all over Chicagoland. There's really not much going on around there, anyway. The taxi stand is on Jackson at Canal, right by Union Station, diagonally across Canal from where the MegaBus stop is now. It's only about $7 + tip. Randi told me she has to do the actual check-in, but there's a dedicated place in the hotel where you can leave your bag with them until later. You don't even have to deal with the check-in counter to do that. There's also an information desk across from the check-in counter that should be able to tell you which breakfast places are open nearby. If you don't feel like wandering out, the Bistro at 151 restaurant at the hotel opens at 6. Public transportation in Chicago isn't as daunting as it might appear. The System Maps page on the CTA web site is very clear and useful. For example, if you look at the downtown map, the Hyatt is at the corner of Wacker and Stetson, near where the Chicago River comes off Lake Michigan. You can easily see how to get to the CTA from there. It looks like you have a might have a ride in someone's car to the Ethnic Shopping Tour on Saturday. (I don't know if LAZ's post referred to getting a ride *to* the Tour or if you'd still need to get there on your own.) If not, you'd just walk to the Red Line and follow her directions from there. However, if you're anxious about getting there via public transportation, then sharing a cab wouldn't be a bad idea. It looks like there are at least a couple other Hyatt residents going to the Tour. I almost certainly will be going to Lao Sze Chuan from the hotel, so I'd be glad to lead the public transportation crew. (It's not too a long cab ride, for those who prefer that method.) I also can lead folks back from Evanston on Saturday night. Edited to add: REB made an interesting suggestion of C-House for breakfast; it's about a brisk 10-minute walk from the hotel. However, the prices are outrageous, imho: an omelet with a side of bacon will set you back $20. For that price, there better be egg-laying chickens back in the kitchen. The café at Fox & Obel, also about a 10-minute walk, is just as good, I'm sure, for half the price.

I want to make bark with lots of nuts, but I guess that's just tempering chocolate and mixing nuts in? I'd really like to see some dipping, too. Will there be dipping? But I'm just happy with anything, as long as we get to eat some of them! ← I'd vote for dipping, too. Truffles would be great, if possible, especially how best to make liqueur-flavored ones, and perhaps a discussion of unusual flavors, à la Vosges. ← If someone can bring along some thinly sliced really crispy cooked bacon, I'll bring some smoked salt and we can make bark with that. ← If you want to also make a more traditional bark, I can bring some Marcona almonds.

I want to make bark with lots of nuts, but I guess that's just tempering chocolate and mixing nuts in? I'd really like to see some dipping, too. Will there be dipping? But I'm just happy with anything, as long as we get to eat some of them! ← I'd vote for dipping, too. Truffles would be great, if possible, especially how best to make liqueur-flavored ones, and perhaps a discussion of unusual flavors, à la Vosges.

The menu looks very, very appetizing. I might have to go there a couple of times while I'm in town for the Heartland Gathering. I certainly have my eye on that "Lobster Infused Tagliatelle, Peeky Toe Crab, Fennel & Tarragon, Meyer Lemon Butter" and the "Pan Seared Skate Wing, Summer Peas & Orzo, Salsa Verde." Have you been there for the "Traditional Italian Lunch Buffet" (Pranzo in Piedi)?

← Great! Thanks, Marmish (and Kerry). So our job between now and then is to think good thoughts about Amtrak?

You should also take into account that Amtrak frequently runs an hour late. ← Yes -- this past week your train arrived anywhere between 21 minutes and 2½ hours late. I'd love to attend a chocolate workshop, but allowing for train lateness, transportation to the hotel, checking in, and transportation to the venue (assuming we can locate one), it looks like 2:00 - 2:30 would be the very earliest semi-reasonable time to schedule it. How long do you think the workshop would be? Should we proceed with the venue search or simply table it until next year? ← I'd love it if you keep looking. I can do a workshop in 3 hours, so that still leaves time to get to dinner. ← I didn't know that Alex was also looking for a venue for these events but that's good to know. There are a couple other folks helping, as well. Alex, please keep us updated on your efforts. =R= ← Well, I wasn't yet. That was the general "we," although I do have some ideas. Perhaps I can email/PM them to you, or is there someone else who can be the chocovenue coordinator? I'm not in Chicagoland, as you know, but I'd be willing to make some phone calls.

You should also take into account that Amtrak frequently runs an hour late. ← Yes -- this past week your train arrived anywhere between 21 minutes and 2½ hours late. I'd love to attend a chocolate workshop, but allowing for train lateness, transportation to the hotel, checking in, and transportation to the venue (assuming we can locate one), it looks like 2:00 - 2:30 would be the very earliest semi-reasonable time to schedule it. How long do you think the workshop would be? Should we proceed with the venue search or simply table it until next year?

You're not nuts at all. Can you think of any better use for the $600 or so in your new house? And as Carolyn said, it's not an uncommon occurrence, especially with large families or folks who do a lot of entertaining.

It's still close to the station -- not directly across, but only about one block south of the former stop. I'm getting together with a friend for dinner at 7:00 that night, but I'm sure I could meet you after that, either at the stop or perhaps your hotel, depending on where you're staying.

For Saturday, there's Dream About Tea in Evanston, close to the Davis train station and our dinner venue.

If the Sunday is July 13, you can hit the special garlic dinner at Harvest. On Tuesday you might consider the special prix fixe dinner at L'Etoile. (As you know, I don't live in Madison, but Ms. Alex has been there for conferences and I'm her restaurant researcher.)

The best I was able to do was add the list of events (with the nice links you provided) to Alex's very first post in this thread. So all anyone needs to do is check post #1 and all the information is there. I am more than happy to help out in any prep, I'm not sure that I want the responsibility of a dish though... and I absolutely put my foot down on deep frying for 90 people! I also really want to come for Tom's bread class but this will mean a midnight bus ride from Cleveland arriving at 5:15am. Is there anything open that early around Union Station that I could pop into for a couple hours until the class starts? ← There's Lou Mitchell's, open at 5:30. The little map on their web site doesn't show it, but Canal, where the MegaBus stop is, runs between Union Station and the river. The stop is between Jackson and Adams

Yes, the excitement has started in Michigan! Thanks, Ronnie and nr706. Here's a good pdf document that can supplement the Google map. The first 15 pages (there are 48 total) cover Evanston restaurants and coffee houses. There's also some information later on about bakeries, liquor stores, etc.

Unfortunately, no. With the exchange rate and a couple of other things going on, we decided to skip our usual Memorial Day weekend visit. I'm really, really sad to read about the Globe's closing. After our visit last year, when I learned they had to revamp their menu because the 100%-small-plates approach wasn't catching on, I had a feeling that that might happen.

Ronnie, what does that 1 p.m. mean? I hope we'll have access to the church kitchen before then. With all the shopping and prepping and cooking, much of the meal itself won't be until well after that, I'm pretty sure. Is that the start of noshing time?

Dessert - of course - for me. Ah, but what to make. Perhaps a couple of apple or pear cakes, great with chantilly cream. Also we could make some creme brulee chocolates - a la Kee's. ← I had to look: Kee's Chocolates

This is scientifically incorrect. The air pressure inside and outside the bag are the same. ← Dave, could you explain your reasoning? I'm a social, not a physical, scientist, and my last college physics class was over 40 years ago, but it seems apparent to me that the air pressure is greater outside the bag. Think of a filled automobile tire at sea level, for example. The air pressure inside the tire is, say, 32 psi; outside the tire is the normal atmospheric pressure of ~14.7 psi. This is why a puncture can cause an explosive blowout. Conversely, then, if virtually all the air is removed from a container, the air pressure will be greater on the outside. Hence, the contents are "under pressure" from the atmosphere (and, technically, the water they're submerged in). I don't know if it was intended this way, but I think the title is a clever turnaround of the warning one often sees on aerosol containers: "Caution: Contents Under Pressure."

I'd definitely like to make something. What I have in mind is a cool (temperature-wise, although it's the other cool as well) tomato-watermelon-mint soup. I'm assuming that with all the food we're likely to have, folks would want smaller servings, perhaps 4-6 oz. With a couple of sous chefs and a food processor or two, I can make enough for all 90. I agree with your approach, Tammy. Also, as you mentioned a couple of days ago, some dishes would be fine plated, others family style (assuming we have enough servingware).

CHOCOLATE!!

Blackbird and TVH aren't close to each other (3 miles), so I assume you'd like to stay near TVH. There are a couple of B&Bs not far from there, but they usually require at least a two-night stay during the summer. The closest one, which is within walking (or staggering) distance, is Wicker Park Inn. You can try calling them to see if they'd make an exception. Rooms are $129 and up, with free parking. If that doesn't work out, several of us are staying at the Hyatt Regency Chicago. It's not at all close to TVH (~4¼ miles) and about 1¼ miles from Blackbird, but I'm sure there'll be folks to share a cab with. Parking is $36 per 24 hrs. w/o in-and-out privileges, $48 with. If you can catch a good rate on Priceline (see my post about this), it would be worth it.

The Best Western would be a good choice for someone arriving on Saturday or maybe Friday. I see you're in on Thursday, though, so I think that staying in or near central Chicago is a better option. You'll be centrally located for all the non-Saturday events, there's more to do and see during your non-eG time, plus it's an easy train or cab ride to Evanston. At least four of us, and possibly more, are staying at the Hyatt Regency Chicago because of a terrific deal via Priceline.com ($59/night for most of us). It's close to Michigan Ave and about a half-mile walk to the CTA trains (aka the "L"). If you want to try the Priceline route, select "Name your own price," then when you get to the Chicago page select "Millennium Park, Loop & Grant Park Area" and "4-star Deluxe." Enter 59.00 as the bid and see what happens. Even 79/night would be a good price. It's a big hotel, so I suspect there'll still be rooms on Priceline. However, if that doesn't work out, you can try the "North Michigan Ave - River North Area" and see if there are any 4-star places there. That area is just north of The Loop, on the other side of the Chicago River. The Loop is generally thought of as the central section of downtown Chicago. The term "Loop" refers to the elevated train tracks and the earlier streetcar circuit. The Wikipedia entry has a more complete explanation. I've found the CTA maps ((like this one) to be very useful.

Speaking of specific courses and what people want to make, I've volunteered to head up organizing the food for the Saturday banquet. Our large size is going to require a different approach to logistics than we have typically taken. Look for a post from me this weekend to begin a discussion around that! ← I've been wondering about the logistics of cooking dinner for such a large crowd. The gatherings in Ann Arbor and Cleveland were much smaller than this one. I know that you, Randi, and NancyH have all cooked for big groups. I suspect that many of us will find the scale of the whole thing just a wee bit daunting. It's gonna be fun, no doubt! ← Keep in mind, though, that you don't have to cook for 90. I'm sure there will be plenty of contributors. Tammy's getting ready to post about this...

Yeah, she clued me in on that. (I love that "sleeping dictionaries" term -- I never heard that before.) In my first few months in Japan I taught at a juku in a newer and relatively affluent part of Hamamatsu. There was an excellent French restaurant down the street that was way out of my price range for dinner but had an affordable and excellent prix fixe lunch. After eating there a few times, the owner or manager started talking with me, but for the life of me I couldn't understand what he was asking, as his English was as pitiful as my Japanese. We finally figured out that we both knew some French, or so we thought. It turned out that he planned to pursue the English-speaking market, primarily Australian businessmen, so he wanted to know how to describe various ingredients or dishes in English.

There are so many variables it's almost impossible to give a general time frame. When I lived in Japan, I never worked at a restaurant but did eat out a lot. I learned most of my useful Japanese while hanging out in a local bar or from a Japanese woman I briefly was involved with. (And yes, you could consider both of those as pieces of advice.) By the time I moved back to the US, I still didn't know a lot of basic vocabulary but could order food and ask food-related questions pretty well. I also knew a modest amount of curse words and phrases. As in Germany there also are dialect issues in Japanese between the north and the south, but others are more knowledgeable than I about this.

OK, one more -- Mark Bittman's Quick and Easy Recipes from The New York Times