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eGullet Society staff emeritus
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Everything posted by gfron1

  1. 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!
  2. Absolutely do NOT let them charge you for parking. It was part of our contract...whether you have a car or not!
  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. I hope everyone enjoyed Bolyards. My favorite.
  5. Bulrush is the term common in Europe. In America few know the word although most are familiar with the word because of Moses in the Bulrush. We work hard at not using jargon or uncommon terms when describing our food (sometimes quite a challenge), but like a little mystery and uniqueness in our name.
  6. I'm desperately trying to finish my sharing chocolates before fills get here tonight.
  7. Anne Reist, Bernie Mueller Gaylene, and Jessica W...I need to give my final numbers to the venue for Saturday's dinner. If you're going please make payment asap. Thanks.
  8. I've taken you off Thursday and will offer that to Annie. Saturday is pre-pay at $75 for na. Thanks.
  9. we'll see how many make it back from StL
  10. Robyn/St Croix is having to cancel and is giving up her spots if anyone wants them.
  11. Thanks for the quick responses everyone. The issue was translating screen names to business names to real names to emails, but I think I have that all sorted out now. Please lay eyes one more time. Also, there are a few people who have not paid for the Saturday dinner and I don't want to assume that you aren't interested...so speak now or forever...
  12. There is a HIGH likelihood of mistakes on the spreadsheet, so please gently let me know so I can fix them. These are the folks that show paid for each of the paid activities (The Thursday dinner is ala carte and not paid in advance. We're in the midst of a madhouse here at Bulrush so tomorrow on my day off I'll be going through emails and messages and such to find anything that I might have overlooked. For example, I know David posted a comment that makes me think he's in the Masters Class which we certainly can accommodate. Thanks and I'm looking forward to seeing everyone next week for at least a bit of time before my prep days get racing.
  13. Here are the answers to our equipment questions from the Casey the chef/host: Selmi - is that something we'll be able to use? Absolutely. It has milk chocolate in it. Guitar cutter Have it. Melters – I have two. Enrobing line – You may use – hooks to Selmi. Cooling table – I have three marble tables in the room – no water-cooled tables versus Marbles large enough for tempering Thermomix - no What else might they want to know you have so they don't bring? I have many polycarbonate molds I have induction burners, 12 qt mixer, and 6 qt kitchenaid mixer on every station I have hardening cabinets that hold frozen at -27ºF Unfortunately, I don’t have many simple hand tools like rubber spatulas, hand whisks, etc – they tend to “walk off” with students, so we make our students bring them in their knife kits. I have 12 gas burners at the front of the classroom, and induction on every station. I don’t have kettles. I have marble tables, not water-cooled
  14. I never use mine and I think I have all the various connectors. We should fit your gun on Thursday night. Lunch is, breakfast is not. I can provide options next week but there's ample options en route.
  15. Hardly on either account. And besides, that technique is so 2018.
  16. The only other thing I'd add is apron, comfortable shoes. If there is anything you've been really wanting to learn that you haven't already stated share it here. Many of us do workshops throughout the year and look forward to sharing what we've learned amongst our eG friends. I don't know how much time I"ll actually be able to be on site but I really hope to share ganache balancing and that damn eye technique.
  17. What's internet for "Well for f&*(ks sake!" I did have it in there, and sure enough when I went to save the document the program crashed. Yes, Jon is all set and looking forward to hanging out all weekend after his workshop.
  18. Here we go - final details: eGullet Chocolate Itinerary.docx The most pressing thing is dinner confirmations/payment for Saturday night at the Chocolate Pig. Pyament Links: Paypal.me link or Venmo link.
  19. On my end: EZ Temper GastroVac Spinzall Small melter Tilting melanger California Air compressor Tabletop compressor *I won't bring anything unless someone wants it. I'm happy to deliver, but don't want to bring things that will just sit unused. Shipped to me from others, to bring: Fuji Vacuform (I know I have more boxes than that but can't remember what they are) We'll make it work. I have lots of room to spill out, and as long as the group is welcoming to curious customers we can take as much space as needed, but certainly our 3 two top tables and half the bar.
  20. Ericka asked to be put down for three seats. Can I get a final count to lock in. That night is filling in fast so I want to free up any that aren't being used by you all.
  21. I have a question - Friday night's chocolate trade social. I have a few options that are very low key. I want to offer the bar area of my restaurant which would be more public than the other options, and food and drink would cost (v. BYOB). We've done it all sorts of ways in the past and I don't want anyone feeling obligated since its my restaurant. Part of my motivation is that I want to be there, and I won't be able to if its anywhere else. Seriously, no feelings will be hurt - what do you prefer a private space where you can BYOB or my place which drinks and food would cost (I can certainly put a discount on eG purchases.
  22. Here is our menu for dinner at the Chocolate Pig on Saturday night. Just FYI. Shareables to Start Ham and Pimiento Cheese Deviled Eggs Beet Ceviche Chicken Fried Brussel Sprouts Second Course Arugula with Lemon and Pancetta Salad Lemon Puree, Toasted Pine Nuts, Crispy Pancetta and Idiziabal Crisp Third Course Pre-Selected Grilled Bone-In Pork Chop Miso Mustard, Candied Sweet Potatoes and Braised Collard Greens Cauliflower Fried Rice Sweet Soy, Local Vegetables, Fermented Ramps, Pickled Jalapeños and Fried Egg Pan Roasted Halibut Succotash of Purple Eyed Peas, Roasted Mushrooms, Pickled Sweet Peppers, and Tomato with a Sweet Corn Butter Sauce Roast chicken with farro and morels Non-chocolate dessert
  23. Hmm...well, based on the conversation here and on FB I may have misjudged interest. This guy is paint only and so the artistry side may or may not be applicable. I was thinking people (based on the repeated questions in this forum) had more need for maintenance and cleaning of the airbrush. He is too costly if there's not more consensus.
  24. gfron1

    Molded chocolates workflow

    You and I have gone in circles on the room temp discussion, and this is one benefit/consequence. When all the temps are ideal there's so little chocolate left to move around in the mold that all you get is the slightest lip...nothing more. IMO, if you have so much fluidity still happening either the room or chocolate are too warm, or you didn't rap enough on the dump out.
  25. Hey gang - I have a guy nearby who was recommended by Midwest Airbrush Supply as being an expert on maintaining, cleaning, and modifying airbrushes. He does professional workshops. I've talked to him and his rates a bit high for us, but I want to gauge your interest before I try to negotiate a better price. HERE is his website.