gfron1

Those are really pretty pjm333

Ironically, moments before i read this post a friend suggested that her family travel from Grand Rapids to come visit me in St. Louis on that very weekend. I'll suggest we reverse course and see if I can make it. I have no other commitments at this time.

I'll tell you what, this question really is resonating with me right now. In the past three months I've engaged with four different professional foragers, all of whom I have serious concerns about their ethics. Names are irrelevant, but they all work for nationally known chefs. A Chicago-based forager told me that his chef said he wanted some Lillies, so he walked down the street and snipped a bunch from a local bank's flower box. That's stealing. That's polluted. You don't know if pesticides were used. My problem is with the chef who doesn't care enough to ask where/how the plant was foraged. I wonder how the customers of that restaurant would feel knowing that's where their meal came from.

Sorry for the delay. I just moved my life across country and am just tonight back online. To answer your questions - I am still looking for a site in Indy. I will work alone although I might pull in a culinary student for the assist. Time and weather will determine if I use local ingredients. I know I am going to stock up on my New Mexico acorns because they're so awesome! And for folks who pre-ordered the book I'll be adjusting the price of the dinner...not sure how but probably telling them to pay for their seat the night of instead of on the website.

I haven't set a StL date yet, but it won't be that early. Since I'll be living there by the end of next week I figured I don't need to rush it after that grueling tour. I want to refresh and tie it into my new restaurant.

I know Iliana well and look forward to eating at her place before I open my new one. I want to see what folks are doing with midwest forage since mine is much more southwest. And depending on how the book does I may do a second tour, but for now I'm exhausted with the list that I have.

I really like Upwork! I know there is some controversy among my designer friends, but it allows me as a consumer to get fresh design because of cultural differences. I had a woman in Bangladesh design a digital poster for me to use on social media.

One of my friends/customers is an agent for an author that every single one of you knows, but he didn't know I was working on a book, and I didn't know what he did for a living until recently. He shared some tips for me, pro bono, and so I pass them along here (edited for privacy):

My final forage in New Mexico. Sad but also glorious! What a fun 8 years that this wilderness has given me. I've tended my favorite spots like a hen to its chicks. Each year my spots have become more robust and sustainable. This year I was rewarded with the absolute most perfect cattail pollen gathering ever! Water came just right in the spring, and has stayed away long enough for me to work my entire grove (much of which is normally too far out in the water to bother with). For those of you who hobby or dabble in foraging, please, always be respectful of your impact. Thank you Gila Wilderness!

Ha! I'll carry that secret to my grave. It wasn't easy, and it took over 4 months of work. I will say that if you put in for your date, and then click the option to have them notify you if something opens - I've had 3 notifications for this week, so openings do happen. btw, the better story is how I got 4 seats when I asked for 2

That sound exactly like what I'm looking for and what I'm looking to do. Hopefully I can grab a seat. Thanks.

A friend of mine in LA who is joining me at n/naka said the same thing. She pushed me toward Gjelina, which I know is great but not sure if it will inspire me.

Someone suggested ink. Looks interesting.

Thanks for the tip. Watching it now. Quite good.

I had some time to dig a bit further on these restaurants. I went ahead and booked Orsa - seems right up my alley. Republique seems worth more consideration. Bestia is probably out unless someone tells me I can't miss it. Trois Mec seems interesting but reservations aren't taken until 2 weeks out. N + M seems okay, but I've had some good Thai in my life and wouldn't want to be disappointed.

I scored 4 seats at n/naka in July, and so now i'm trying to round out the trip. Last time I was wined and dined by @RJWong who took me to all the hotspots with a focus on Providence and Hatfields (Report HERE). But this time, my life is a bit different. The focus of this trip is to go to restaurants doing interesting things that might inspire my next restaurant. I'm also doing a private workshop with Pascal Bauder since his foraging book just came out and my foraging cookbook is just around the corner. Right now I'm considering: Republique Night + Marketsong Bestia Trois Mec Orsa & Winston I haven't done more than a quick glance at any of them and generally trust my eG friends first, so your suggestions are appreciated. I don't really care about price (cheap or expensive), locale (hole in the wall of uber fancy), but won't have a car so will need to be somewhat accessible. I'm not sure where I'm staying yet - I'll try to find a place central to my meals. Also, as always, any exciting chocolate shops are appreciated.

I don't have a TJs anywhere near me but this morning I was in ABQ and stopped in to grab road snacks and was surprised that I knew the original manufacturer of almost every chocolate bar. I saw Fran's and Sharffen Berger to name a few. Exact same except the label. Then I saw a Valhrona who didn't let them relabel.

I would think so. Cocoa butter is much thicker and harder. But I don't know how it would clean out. I'm assume no issues there either however with a bit of heat.

I've used so many over the years and assuming quality and value are as good as my favorites, then the one thing I've always looked for is a tea concierge. Should be easy to do with keywords and algorithm connections. For example if I like Giddapahar Special Summer Black (one I've ordered from Teabox) which has flavor notes of "The liquor is soft and starts out sweet. Mellow notes of fire wood and dried red fruit, similar to dried apricots and peaches, emerge in the middle and stay for a while. The flavors are clear, layered, and feel ample in the mouth." then the system should not only show me other blacks and other darjeelings, but line up the flavor notes based on ratings I've given other teas. I haven't found that sophisticated of a site yet. The far extreme example is Upton who has way too much info to sort through. This is the benefit of going into a bricks and mortar shop - you can say to the clerk "I like this tea, what else would you recommend."

As everyone knows by now Saturday was our last day. Fun for many reasons including a bit of national media working on a piece for my next place, and plenty of cookbook pre-sales. I'll sure miss this little town, but can't wait to test my mettle in a larger market. Here's me at my final toast!

What a blast having Jaymes at our closing weekend! Really added something since the restaurant was born out of the skills I've learned on eG over the years. It was great to have a new/old friend there to celebrate.

The farewell cake for my restaurant which closes tonight.. Kumquat marmalade, caramel mousse and spice cake.

Our farewell cake is done. Kumquat, caramel and spice. I used the recipe in the VIDEO above, thinning the color glaze just slightly with water.

Pound would be too much butter, but that crumb is similar. I went ahead and did the cocoa cake and burred my spices with sugar totaling 60 g (v. 85 g) and it wasn't too spicy. We'll see when I cut into it tomorrow if the crumb is correct. Thanks and I'll report back.

I am looking for a cake recipe. I want to match Pierre Hermes cocoa cake texture. Tight crumb sponge cake. But I want a spice cake. Any thoughts? And for shits and grins I'm wondering - It shouldn't work but...the PH recipe calls for 8% cocoa powder to the whole recipe. What if I simply subbed with spice? The larger question is what role cocoa powder has in cake structure?