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gfron1

eGullet Society staff emeritus
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Everything posted by gfron1

  1. I'm attempting to identify wines that were grown in the 1800s in the US. My guess is that Elvira, Muench and Labrusca don't exist anymore, but I'm wondering if they might not have evolved into something else. So my question is which is the best book for finding historic varietals and potentially tracking them to a current grape? Is the World Atlas the best source?
  2. Now that y'all are past Valentines and switching over to Easter, its time to get some dialogue going about what folks want to do at the workshop. We're three months away and you'll want to get your room booked. Here's all the details: ---------------- 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 SOLD OUT: 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!
  3. Word has it that I get the honor of welcoming our humble crew to St. Louis in 2019 for the next workshop. I relocated to St. Louis about two years ago (born and raised here, but gone for 30 years), and already know all the chocolatiers and culinary school staff, so this should be fun. At this point I'd love to hear your thoughts on a few things: 1. Dates. Typically in May. Often there are conflicts like the NRA convention and weddings. The facility may drive this answer but I'd like to hear what you all would prefer. 2. Content. What would you like to see covered and what maybe hasn't worked so well in the past? 3. Here in town we have Rick Jordan and Nathaniel Reid in addition to a bunch of casino chefs and other artisanal chocolatiers. Christopher Elbow is across the state (5 hours). No question, just throwing that out. 4. Does anyone live nearby who can help with planning, or even if not close can support the planning from afar? I know that when Ruth and I worked on Vegas neither of us were on-site, but Ruth made a few trips so the work can be done from anywhere. 5. Any must or absolutely nots from previous events? As always I hope we have a great mix of new and old, experienced and novice. St Louis is central, and being a secondary airport you can normally get really cheap flights!
  4. Pretty much all of my professional life has been documented in these forums so it just makes sense that the next phase be documented as well. I started cooking professionally about 8 years ago when my small (but mighty) gourmet grocery morphed into a successful restaurant in Silver City, NM. This past summer I closed the Curious Kumquat and moved to St. Louis, which is where I'm born and raised. I've been working to open a new restaurant here in town ever since landed, and in the next few weeks we hope to have wrangled investors to sign a lease on a building, with an expected opening date of July of 2017. Over the course of these upcoming months I'd like to share... •Investor recruitment and terms •Staff recruitment, pay and training •Facility identification, renovation and equipping •Operational budget preparation •Marketing •Adjustment of my philosophy and practices from a one-man show in a remote community to a multi-person operation in a major city I would love to have questions and requests guide my posts. I expect to post once per week but knowing how my mind likes to dart around I wouldn't be surprised if I post more frequently. In the meantime, I'm off to Orlando for a dinner I'm cooking this weekend in support of my cookbook. I hope y'all enjoy!
  5. And for the young at heart - the City Museum - I think it's the best museum in the country and possibly the greatest eccentric story I've ever heard.
  6. Dinner only. We're going to be supplying a coffee shop two doors down with some of our food from Squatters Cafe, but that won't happen until June or July.
  7. Has anyone taken one of Andrey's classes. I know they've been mentioned in the How Do They Do That thread, but I can't remember if anyone has taken a course. I'm curious because he continues to do methods that are groundbreaking. Not cheap for an online course, but I'm interested in taking his praline course. I just watched his free tempering class and it was good, nothing special but good enough to allay my fears that the Russian to English translation or camerawork might make the class not worthwhile. Thnx.
  8. Is there anyone who is driving in for this event who has a Fuji sprayer? I have a compressor, but we want to demo the sprayer if someone can bring one with them.
  9. Thanks to Kerry for pointing me to this topic. I live literally a half mile to these guys, and learned about Sensient when I was scouting tours for the upcoming chocolate and confections workshop. They made it clear to me that they didn't play with small players, but I am interested, and if there is some momentum then we can buy their kilos and split it up at the workshop (and mail it to others).
  10. gfron1

    natural food coloring

    I was exploring us being able to visit during the workshop but all he could say is - how big is your company? He wasn't interested in a small group like us.
  11. gfron1

    natural food coloring

    In my digging a while back I stumbled on a major company that's based right here in St. Louis! Sensient. I haven't used them yet but I'm going to reach out shortly.
  12. gfron1

    Oat Milk

    Very odd. So this morning I needed to make a fresh batch and I was out of my local oats. I used Quaker Old Fashioned and followed the same steps I outlined above. Everything looked normal, but I let my coffee sit longer than normal and the coffee and oat milk separated. A quick stir and they were back together again but I had never had that happen with my local oats. I don't get that at all.
  13. gfron1

    Oat Milk

    I put mine in the blender, blend for a second, stop, another second, stop, and a third second, stop. I want texture so it strains out. If you emulsify then you have shmoosh which doesn't strain so well.
  14. Yes, we have another 15-20 spots for the main workshop, and it iw $175 for the weekend.
  15. gfron1

    Andrey Dubovic online classes

    Savour has online videos, and again, I believe you have demonstrated a level of skill that would suggest you could grow from unsupervised classes. Ecole is the other that I know many people have participated. They too have on-site, but also video.
  16. gfron1

    Andrey Dubovic online classes

    Looking at your work I don't think Andrey's class is where I would focus my time and money. I'm seeing so many online courses pop-up, and ultimately they're all trying to capitalize on the Instagram era of chocolate making where the newest design is what everyone wants to emulate. But, as Jim said, you already have emulated some of his designs which suggests that you have a good artistic eye for figuring out how techniques are performed. Find a workshop that solidifies your fundamentals and skills...not a design.
  17. I'll add that Melissa Coppel says that she prefers natural brushes, but I prefer synthetic. My experience with natural brushes is that they shed more than synthetic. My current set is a mid-range ($5-10 a brush) and they're holding up great.
  18. gfron1

    Oat Milk

    I have been raving about it. Normally substitutions are poor (ie almond milk, cashew milk, etc), but I think oat milk not only is a good substitution, its an improvement on foamed milk coffee drinks. The coffee shop versions have hydrocolloids, but the basic one is just water, oats and salt. I noticed yesterday that my local store now carries a Quaker brand version which I haven't read the label yet. The original is great for sure. At home I do 1 C organic oats, 2 qt filtered water, pinch of salt, pinch of sugar. Toast oats. Flush oats with water and drain (gets rid of the dustiness that normally is in oat milk) Then the oats, filtered water, salt and sugar in blender. Blitz. Rest 10 min. Blitz again. Strain through nut milk bag or multiple layers of cheesecloth.
  19. The Master Class is sold out. There are plenty of spots for the regular workshop. As in the past, and as has been previously stated here - we're not professional event planners, so there are no refunds. If you need to cancel, please post here and find someone to buy your spot. It happens every year and almost always there is someone who wants to sign up at the last minute. I'll keep you updated to all the developments! Thanks!
  20. Sorry to post so much so fast, but y'all are gonna sell out the master class so quickly and I need to be able to shut it down when that happens.
  21. Please remember that the Master Class is limited to 15 to ensure that we have intensive hands-on time. Half of those spots are already paid for. Early bird gets the worm! The main workshop will accommodate many more than that so less of a rush there.
  22. It can be the same or different. I'll be able to recognize your intention by the dollar amount.
  23. UPDATED to add Master Class Info. ---------------- 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!
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