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gfron1

eGullet Society staff emeritus
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    http://bulrushstl.com

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  • Location
    St. Louis, MO

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  1. I have a well-trained, commercially licensed pandora station that uses Brett Dennen as my starting point. All songs are mid-tempo, mid-pitch, with only about one in 10 being popular enough to be recognized. We've been testing various volumes to try to encourage noise, but not so much that folks have to yell to hear each other. And as for those "golf tees," don't worry yourself too much. Nothing will fall off them. They are simply for serving macaron, bonbon, caramels and such. That area is an add-on for post-dinner.
  2. Here's the professional shots that the architect did for their website. And for those of you who have been patient you can finally see what the golf tees are for: HERE
  3. Yes because we would be changing it almost daily.
  4. Event Dates: May 18-19, 2019 St. Louis, MO Forest Park Community College Hospitality Building Hotel: Marriott Courtyard St Louis Downtown West, 2340 Market Street at Jefferson St. Louis MO 63103 Book your group rate for Egullet Chocolate & Confection Workshop. Guests may also call Marriott Reservations @ 866.661.8954 and reference the Egullet Workshop group rate at Courtyard St. Louis Downtown West. Airports: St. Louis Lambert (STL) is the major airport; The regional airport across the river is MidAmerica St. Louis (BLV) and is serviced by Allegient Airlines. Registration Links: Paypal.me link or Venmo link. To ensure your space in the workshop I will need your payment no later than April 12, 2019. Master Class: Friday, May 17 at Kakāō Chocolate in Maplewood. The morning session will focus on confections (Marshmallow, caramel, toffee and pate de fruit). The afternoon session will continue those sessions and add on 3-D molding (they do a brisk 3-D business). The shop is surrounded by great restaurants so we'll step out as a group for lunch with everyone covering their own meal. The full day of Master Class is $50 and will be limited to the first 15 to register. The owner, Brian Pelletier, will set up two or three stations for us to break into small groups and allow for intensive hands-on activity. This class will be great for anyone wanting to see a mid-sized operation that has been very successful. See their website for an idea of their work. Official Dinner: Saturday, May 18 at The Chocolate Pig. As soon as I finalize payment details I will add it here. *Note that details are subject to change. We have two key chocolatiers in town in the midst of major professional changes and so if either is able to participate we're going to grab them!
  5. Haven't unveiled that just yet...very soon. And, thanks
  6. Last two local articles. This first one is glowing, which is amazing because I started off on the wrong foot with this writer a few years ago: HERE And this one from our the Post-Dispatch, our big paper HERE I have a couple of slower days now, so I'm looking forward to sharing my thoughts later today or tomorrow about the process.
  7. I'll be closing reservations this Sunday at midnight. Please spread the word so we don't miss anyone. But at that point I"ll have to lock down the dinner and facility needs. Thanks.
  8. House made amazake cultured Sugar Drip sorghum whipped butter
  9. gfron1

    Caneles

    The most recent Toothache magazine has a nice article that compares techniques, flours, formulas to pick "the best" for caneles.
  10. Not ignoring your comment Teonzo...just paddling as fast as I can upstream. Today was media day and the first local article is already out HERE. Great pics.
  11. Just confirming - July 13th? I took reservations live last night and want to block off the whole room until we have a final count.
  12. I took reservations live last night so I'll block 10 seats off and as soon as you're settled we'll release seats back. Thanks.
  13. Yesterday we got our occupancy permit. Today I'm calling for our health inspection. We are officially set to open on Thursday the 18th. Even though we could open on Sat or Sun of this week I'd rather give my team more practice. Tomorrow night we're doing tasting menu only for friends so all of my new staff can see how Justin (my sous) and I operate, so they can learn how to best support our system.
  14. I would suggest for consideration that it's not Mexican workers but most cultures outside of the US that place a higher value on the dining experience. In the US we lean toward scarfing down a meal between work or scarfing down a meal while partying hard. My experience in other countries is that meal time is about family and friends, and cooking for f&f is an honor and an opportunity. These are all generalizations that lean toward stereotypes, so take it FWIW.
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