Jump to content

gfron1

eGullet Society staff emeritus
  • Content Count

    5,986
  • Joined

  • Last visited

Everything posted by gfron1

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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).
  10. @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.
  11. 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.
  12. 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.
  13. 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.
  14. 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
  15. Yes because we would be changing it almost daily.
  16. 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!
  17. Haven't unveiled that just yet...very soon. And, thanks
  18. Last two local articles. This first one is glowing, which is amazing because I started off on the wrong foot with this writer a few years ago: HERE And this one from our the Post-Dispatch, our big paper HERE I have a couple of slower days now, so I'm looking forward to sharing my thoughts later today or tomorrow about the process.
  19. I'll be closing reservations this Sunday at midnight. Please spread the word so we don't miss anyone. But at that point I"ll have to lock down the dinner and facility needs. Thanks.
  20. House made amazake cultured Sugar Drip sorghum whipped butter
  21. The most recent Toothache magazine has a nice article that compares techniques, flours, formulas to pick "the best" for caneles.
  22. Not ignoring your comment Teonzo...just paddling as fast as I can upstream. Today was media day and the first local article is already out HERE. Great pics.
  23. Just confirming - July 13th? I took reservations live last night and want to block off the whole room until we have a final count.
×
×
  • Create New...