RobertM

Before we regrouped at the college, Kerry, Ruth and I headed West to Nathaniel Reids’ bakery, on a quest for Kouign Aman and to see what other delicious delicacies awaited ..... we were not disappointed, and while we were settling up our tabs and “schmoozing” the gal behind the register says....let me see if Nathaniel can take a break and come talk to you.....

Then...off to (back to) Bulrush STL for the ice breaker/meet and greet/grip and grin... I was pulled off to a “special project” and didn’t get to mingle with everyone as much as I would have wanted... as usual, there was some truly amazing things brought to Friday night, which just goes to show how truly creative and amazing our folks are.....

Friday night before the regrouping some of us decided on BBQ, Pappy’s Smokehouse is about 2 blocks from Bulrush STL so it seemed like a good choice..... turned out, it was a great decision As it turned out, if you’re famous, they have you sign a menu where it is put on the wall. They didn’t recognize Kerry or Ruth, so, we need to go back.....

Master Class at Kakao. We were shown their production of marshmallow, caramel, toffee and pate de fruit lunch was from Bolyards....(I had the beef) O

A special thank you to John for the delicious wine selection!!

Corn flower, Sassafras pickled apple & cucumber; Pickled Cattail, Black locust blossom, Amazake broth, Yarrow pickled rhubarb white base, potlicker foam, wild onion, honey mushroom cracklin fried sweet potato pecan hand pie, apricot Trottercheese/sous, Collard greens, Burdock root chips, carrot chowchow, bean miso, candied quince flowers fermented persimmon donut, roasted sweet potato caramel, sweet potato in fermented elderflower honey, kitchen scrap chawanamushi, goldenrod cloud pork, asparagus, ramp/morel sauce Intermezzo: Elderberry pate de fruit Persimmon vinegar pie, rice crisp, persimmon miso ice cream, oyster mushroom petite streusel

I’m hoping these aren’t duplicates, but, if they are, just think of them as a second serving of dessert.... Thursday Night dinner at Bulrush STL

They wish they were with us, because we are an amazing, awesome and talented group!

I was not charged parking....but, then again I gave the front desk chocolates and caramel corn....lol

We did miss Patris though.....

Rob recommended Randall liquors and wow.....what an amazing store.....and yes, I left my fingerprints on many bottles and took some with me..... Ruth made another good friend!

A mid afternoon snack was called for as dinner at Bulrush STL is at 7:30..... We stopped at Fields, a lovely grocery store.....not as awesome as Wegman’s...... chicken fingers........not exciting, but, it fit the need

The weather here is beautiful. 90 degrees....(according to the car thermometer), partly cloudy, beautiful blue sky behind the clouds. A perfect day for a Confectionery Workshop.... Kerry, your luggage arrived sans you, but it is currently safe and sound in your room.

I decided to drive to the workshop and stopped for the first night in Clarksville, TN (yes...the Clarksville made famous by The Monkees). After 10 hours of driving, I was hungry and a bit tired.....Mission BBQ was about 1 Mile from the hotel.... had their sampler of moist brisket and pulled pork.....

.....And then there were 17...... or, how I lost them while foraging.... the new Whodoneit by amazing James Beard Chef, Author and the creative genius behind Bullrish STL and now mystery writer: Rob “Gfron” Connoley

@pastrymidnight .....that’s a darn good problem to have!!!

We typically bring plenty for the group. It’s an opportunity to try new things people have been working on, share ideas, and to meet and mingle, meeting new friends and spending time with others. Try and bring enough for everyone to try. It’s purely social and a wonderful evening. Take a look at the previous years “reports” for a good idea of the kinds of things that have happened.... I recall Tikidoc stole the evening a few times but, one of the most memorable was that awesome dragon chocolate.....

I’m happy with Bulrush!!

I’m in.....

How about colorful half-eggs, (sticking with the Easter theme), and then gluing them on the bunny with chocolate?

Is that a Tomric mold? Would Brian have an idea?

Not just Milk Solids, but solids in general will help increase stand up quality. You could increase your corn syrup (which to me looks low)

Gfron1......I’m in for all! Sounds totally amazing!

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Had fun today with marbleizing. Is that a word?  beautiful!!