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gfron1

eGullet Society staff emeritus
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Posts posted by gfron1


  1. 8 hours ago, DiggingDogFarm said:

    I'm definitely all in for Bulrush, but I'm not sure how much other stuff I can afford, after trip and stay costs—probably not much.

    One of the things people don't know is that a vast amount of high-caliber culture and entertainment is free in St Louis. Almost all of the museums (including the zoo) is free. Special exhibits cost but general admission is free. It has to do with the historic donation of the land that houses most of them, and the stipulations that fees not be charged.

    • Like 3

  2. I'm heading to Chicago next week for an r&d trip to Smyth, and wondering where we should go for cocktails - not just bars, but possibly restaurants doing amazing things. They need to have all sorts of vials and squirt bottles and mason jars full of house-made stuff that goes into their cocktails. Thoughts?


  3. On 4/27/2018 at 2:32 PM, joiei said:

    I was back over to Bentonville to go to Crystal Bridges, I love that museum.  On the way home stopped off at Onyx Coffee Lab for a cup to go.  WOW, great coffee.  Between NWA and over here we are starting to get some really good coffee roasters and shops with excellent baristas in this part of the world.  

    I am obsessing over Onyx. Their black salt mocha with oat milk (my preferred option) is simply the best mocha I've ever had!

    • Like 1

  4. 25 minutes ago, teonzo said:

    I know about the existence of this one:

    Wine Grapes: A Complete Guide to 1,368 Vine Varieties, Including Their Origins and Flavours

    it's considered a great reference but never had a chance to give a look.

     

    As far as I know vitis labrusca and other American grapes were imported to Europe and are still cultivated here in Italy. Our laws forbid to produce wine from grapes different than vitis vinifera, but there are farmers that still cultivate those species and produce "outlaw wine" from them

     

    Teo

    Any tips on vineyards that use them? That's a great lead for me!


  5. 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?


  6. 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 WorkshopGuests 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!

    • Like 1

  7. 29 minutes ago, IowaDee said:

    St Louis is a flat out rockin' town on so many levels.  Now Rob has taken it another level even  higher.  Perfect weekend for me.  a day at the amazing zoo, a ball game at which the Cardinals smash the Cubs and dinner at Bulrush.....

    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.

    • Like 1

  8. 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).

    • Like 1

  9. 1 hour ago, Kerry Beal said:

    They have a booth at PMCA every year - I've gotten some samples from them before - I believe that one of the folks from the workshop last year has bought from them - but quantites are large!

     

    Here we go - but not the person I recall talking about it.

     

    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.


  10. 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.


  11. 10 hours ago, Chris Hennes said:

    How long do you blitz (or to what texture)? Are you looking for something smooth, or still sort of grainy?

    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.


  12. 1 hour ago, tmdrahota said:

    Just joining Egullet. The wonderful Jessica Washburn (PastriesPastMidnight) brought me here. I would have loved to join all the classes but we were traveling over the weekend/week and I missed her message. I am here now and would like to find out if there is a limit on the workshop space? 

     

    I looked back on some of the Forum and found the price is $175 for the workshop, is that correct? 

     

    Yes, we have another 15-20 spots for the main workshop, and it iw $175 for the weekend. 


  13. 9 hours ago, Barb19 said:

    Thanks gfron1! Do yo have any recommendation for online workshops that teaches fundamentals? As I live in Argentina I don´have access to Savour, Melissa Coppel or another similar workshops...

    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.


  14. 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.

    • Like 4

  15. 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.

    • Like 4
    • Thanks 1

  16. 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!

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    • Like 2
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