gfron1
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Posts posted by gfron1
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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.
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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
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16 hours ago, Kerry Beal said:
Is anyone bringing a small compressor to which I could attach my little paasche?
I never use mine and I think I have all the various connectors. We should fit your gun on Thursday night.
11 hours ago, curls said:@gfron1 is breakfast and/or lunch included for Saturday and Sunday? Otherwise, can you recommend somewhere near the Courtyard by Mariott to purchase breakfast sandwiches/burritos and simple lunch items. I'm ok with picking up provisions at a grocery store if that is easier than a cafe/deli/restaurant. Thank you!
Lunch is, breakfast is not. I can provide options next week but there's ample options en route.
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17 hours ago, Jim D. said:
Does this mean you have mastered the eye technique? I suppose next you'll be charging us $700 to teach us how to do it! 🤩
Hardly on either account. And besides, that technique is so 2018.
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1 hour ago, Haley said:
This will be my first workshop and I'm wondering a few things. How will the workshop days go and what do I need to bring/be prepared for? Since I'm flying in and space is limited, I wanted to be sure I am clear about what to expect. I know to bring chocolates for the social, but I'm confused about the self-directed portions.
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.
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1 hour ago, curls said:
Just checking since you did not mention this in the word doc of conference notes... will Jon Schmuke be coming Saturday to do the hard candy demo? I hope he is still part of the agenda.
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.
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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.
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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)
On 5/7/2019 at 10:38 AM, curls said:So how much room will Bulrush have for a chocolate exchange/display area? The last couple of pre-workshop show & tells have filled up a ton of space. May want to trim down the amounts or number of offerings to fit the available space.
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.
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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.
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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.
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Here is our menu for dinner at the Chocolate Pig on Saturday night. Just FYI.
Shareables to Start
Ham and Pimiento Cheese Deviled EggsBeet 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 SauceRoast chicken with farro and morels
Non-chocolate dessert
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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.
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28 minutes ago, Jim D. said:
I'm still puzzled as to why setting the mold on a side doesn't result in one side being thicker than the others. I think for this to work, one would have to have very, very little chocolate left in the mold.
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.
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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.
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1 hour ago, Merry Berry said:
I am not sure if I follow you exactly with the lip acting as a guide. Do you mean it lets you know just how much you can fill the cavity before it hits against the final cap? I assume that is what you mean, but I want to make sure. If so, then I will have to try this method.
Yes, that's exactly it. Ganache does not fill at a perfectly flat level - it slightly domes from the piping bag...ever so slightly depending on the fluidity of the ganache. So that little lip is enough to warn you that you're filled. And no, if your room is proper temp, and chocolate is proper temp, then that 5 seconds is plenty for the shell to set evenly on top and bottom (once on its side).
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@SweetandSnappyJen A lot depends on your room temp, but for me, with my room being right about 20º (yes friends, I've allowed my room to be a bit warmer), I pour, rap 5 seconds, dump, scrape twice, and rest the molds on their side. This is the technique that Melissa Coppel taught. The resting on its side is to create a very slight lip which will help you guide when you pipe in the ganache. If the room is warmer then the timeline of this will have to go longer. And of course this assumes chocolate in temper and at proper working temperature.
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Two weeks of service under our belt and we're settling in pretty quickly. Last night was packed in the dining room and Justin and I handled the crowd efficiently. The biggest challenge we're facing right now is for our Bev Mngr to keep up with pairings. In a traditional restaurant with servers this room would be broken up between at least two servers, but for us, Justin and I set and clear, and Chris, our Bev Mngr, handles all things liquid with the support of our Hospitality Lead/Hostess. We're not too far off what we need for service quality, but it just takes one person to talk to Chris as he's preparing drinks at the bar to slow him down enough to clunk up the works. I think much of that is simply learning each others' pacing/timing. Justin and I already have that down having worked together for two plus years, but Chris is a new pacing. The other thing that is happening is folks lingering. We're mostly fine with that (after all we did set things up for people to watch and engage with us), but I think its a bigger issue of us needing to do something to help guests know that the experience is over and they can leave or move out to the bar. We do all the normal things like deliver the ticket and receipts, clear dishes, verbally thank...but at least half are hanging out as if they're waiting for something else - so we're working on our speech at the end of the night.
Next up is getting more people to eat at the bar. The press is most excited by the tasting menu, but we crafted a bar menu that can grab equal attention, yet we've only had maybe a half dozen bar diners a night so far.
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We can certainly add folks. And @curls you asked me via PM about dietary restrictions. We can handle anything except vegan and dairy free. Just let us know at least 48 hours in advance and we'll take care of the rest. For moral/ethical diets please keep in mind we are 100% local and organic. All of our meats comes from small family farms and everything is made in house so you don't need to worry about processed foods, etc.
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2 hours ago, blue_dolphin said:
When you have a moment, a couple of questions based on previous discussions here. First, what did you decide to do about music? From listening to some of Dave Arnold's rants on Cooking Issues, it seems like such a difficult thing to manage both control and rights.
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.
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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
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2 hours ago, Toliver said:
Both articles are wonderful.
I love the photography on your web site. The only thing missing on your web site is a menu. Is that intentional?
Yes because we would be changing it almost daily.
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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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4 hours ago, rotuts said:
so just in case
what are the walnut turned pieces ?
Haven't unveiled that just yet...very soon. And, thanks
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PLANNING: eGullet Chocolate and Confectionery Workshop 2019
in Pastry & Baking
Posted
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...