gfron1
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Posts posted by gfron1
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4 hours ago, IowaDee said:
The currant issue of Real Simple magazine mentions Bulrush in a run down of places for foodies in St. Louis They recommend it for cocktails made with Missouri botanicals. Wish they had written up the food offerings too.! If you have a copy, it is on page 64.
I didn't even know about that one.
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2 hours ago, pastrygirl said:
I could go for a vibrating table or one of the small copper pans ... are you willing to pack and ship items that size?
My role would be get things to a shipper, but you would have to do the shipping....for example, I would take it to the UPS store and give it to them to box. I don't have the supplies to pack big items, and I certainly don't want to be responsible if they get damaged in shipping.
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11 hours ago, Kerry Beal said:
That's a dangerous offer!
*Some restrictions may apply
10 hours ago, pastrygirl said:Very interesting. Will you be going to a preview?
I'm going to try. That's the day our big review comes out so everything is tentative, but I'm going to prep to do my best to be at the auction. I'm going for the guitar so don't bother asking me to get that for anyone.
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Kerry shared this with me and so I thought I'd share with the group. The reason Bissingers couldn't participate in our eG gathering in May has now become obvious. They have all of their equipment being auctioned. if anyone wants to buy with a local person on the ground let me know. I'm going to do my best to be onsite for the auction so I can grab a few things, but those of you looking for slightly bigger volume could grab some deals. My point is, if you need someone to move and store items I'm happy to help.
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@Chris Hennes are you going to show us which room you got? Every room is different and 100% of the art in the hotel is local artists.
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There is nothing left for me to accomplish with Bulrush now. On Twitter this morning:
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3 hours ago, Alex said:
What a great offer! Thanks. I'll be there, too. If something changes, I'll text you.
Ideally I'd be coming from Arsenal. It looks like there's some street parking on Center Cross Dr just south of the circle. (I'm guessing the parking spots on the circle are where the food trucks will be, yes?
Center Cross/Tower Grove Ave will be full because of the food trucks and farmers. The roads inside of the park are all one way so you can go around the circle and enter the inner road on the northwest end of the circle...that's the tennis courts. You'll find easy parking then.
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29 minutes ago, TdeV said:
@gfron1, good news. Where should we meet?
(Please pick something obvious in Tower Grove Farmers' Market because I'm not familiar with St Louis)
The farmers market is on the circle in the center of the park. Since we'll be there at 8 you can find parking relatively easily (worst case park on Magnolia and walk the extra 50 yards, but you can get much closer than that parking by the tennis courts. We can meet on the steps of the concrete/stone pavilion next to (west of) the playground and play fountain. The farmers market surrounds that building...so if you're confused look for the food trucks and then look west 30 yards and it'll all be obvious. I'll look like the picture in my avatar to the left here minus the apron
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15 hours ago, TdeV said:
Ooh, I'd like this! How early do you usually go?
I go right at 8 before it gets too crowded and too hot.
14 hours ago, kayb said:I'd be in on that as well. Always up for a good farmers' market. Heck, I might even get stuff to take home with me.
This is a really good one - best in Stl.
11 hours ago, TdeV said:National Weather Service shows flood warning for St Louis. Should we worry? (Coming from Illinois)
We've had that since spring. St. Louis is fine. It's really the surrounding country roads that have been a problem.
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It's almost time for many of you to hit the road so I wanted to offer some last minute suggestions. Remember that many big attractions are free in St Louis. It's an old historic deal for the land that was given to the city back before the city expanded beyond the riverfront. That means the zoo, art museum and many of the big attractions only charge for special exhibits. The zoo is considered one of the top 3 in the country and has for many, many years. Our Botanic Gardens is also considered top 3 and is doing a special event this weekend - a lighted nighttime event. And while I know many of you are going to Vicia on Friday, Friday night across the street from the Botanic Gardens is Tower Grove Park (I live one block from the garden), and this Friday is Food Truck Friday. It is absolutely the best food event in town - live music and a slew of food trucks with big trees offering lots of shade.
Our War Memorial and the Arch are both recently updated and both are spectacular!
You need your coffee...Sump is king for snobs (the owner just won some international award for coffee somethingorother). Comet, Blueprint are top tier but not snobbish. Comet is the one that I sent all the eG chocolatiers to and they agreed - great coffee and baked goods.
My favorite breakfasts - Egg on Gravois, Kitchen Kulture at the Tower Groves Farmers Market (If anyone wants to go to the farmers market with me let me know because I chat with all of my suppliers on Saturday mornings - you'd get the chef tour of the market.
My favorite lunches - Mac's Local Eats & Beast Butcher and Block
Best cocktail bar (Besides us of course) - Planter's House
Best beer for snobs - Side Project
Best beer for hanging out in a beer hall - Urban Chestnut (either location) or Earthbound (our buddies)
Lastly, please remember to show up a few minutes early. We start the seating at the reservation time and when folks come late they are served at the point of the rest of the group. Any missed courses are grouped as quickly as possible. Thanks.
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4 hours ago, TdeV said:
Thanks, Rob, recommendations for housing would be helpful.
Depends on price point. Hotel Ignacio is very close and cute as a button. Angad is extremely hip and cool, and certainly pricier. The eG Chocolate group stayed at Marriott Courtyard West. And there's a Drury that is probably best value and super location.
2 hours ago, Chris Hennes said:@gfron1 what are your feelings on cameras at this event? I normally hate taking photos at restaurants, but was wondering if I shouldn't make an exception this time around given the eG interest in seeing what you are up to.
You certainly won't be the only one. It's common and our room is lit such that it's not disruptive to the other diners.
1 hour ago, TdeV said:I'm sorry for dithering. My friend has jury duty and wasn't released today, she may to go in tomorrow; she told me she has to serve all week. So worst case, we'll leave on Friday afternoon and get in too late for the Friday night dinner. If she's unable to go, I should know before Friday, and then I will come on my own–which day, I don't know yet.
We will continue to play it by ear until the moment that we can no longer.
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Looking forward to seeing folks. Any questions coming up? Housing? Tourism stuff? Other meals/drinks? I'm happy to share my thoughts...
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4 hours ago, ElsieD said:
I'm really intrigued by your method and would like to try it. Is it just regular homogenized milk (not low fat) milk that you use?
We buy local, homogenized, organic milk, regular fat.FWIW. I've never really overthought the process...just did it and it works for us. I already passed Andiesenji's comments on to my sous to try the heat and cool method to see if it increases our output.
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11 hours ago, ElsieD said:
I found a place that sells it on-line in Canada. Cost is $12 plus $3 postage. Is that reasonable?
That's a fair price. We buy the heirloom collection from Cultures for Health and I just looked and they do have a Greek variety. But I agree that the culture is less important than straining to make what most people think of as Greek yogurt. The only reason we use Caspian Sea is that it responds best to our milk and our method.
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9 hours ago, Smithy said:
That's good to know. What (approximately) do you think the ambient temperature is near the bowl, and how steady do you think it is?
Our kitchen is always 72-74º
8 hours ago, ElsieD said:Where does one find Caspian Sea culture?
We've bought from a few places online. Most of the culture sellers have it. Most often it comes in a packet with other strains as well.
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At our restaurant we use the Caspian Sea cultures - gives us the thickest (ie less loss when we drain), and we don't use any of the gadgets and counter space takers mentioned above. We put a gallon of milk in a mixing bowl on the counter, add the cultures and cover with a towel. Wait. Next day it's thickened and ready. Subsequent batches are one cup of yogurt added to one gallon of milk. We've not had one issue in over two years and we've started from scratch maybe six times.
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On 6/30/2019 at 5:07 PM, TdeV said:
Is this opportunity still open?
@TdeV We would love to have you join the group. How many people?
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Last night Ian Froeb the Post-Dispatch's reviewer paid a visit. That means (most likely) his scouts had already made their visits, which means a written review is coming right before you all come to town. We have no reason to suspect anything other than a good review, although sure as shit if half of our guests arrived late for their seatings last night which really threw us into some chaos. I guess we'll see how much of it he saw.
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2 hours ago, gfweb said:
You beat me to it
The editor called and said the reviewer was so excited about his experience that they didn't want to wait for the print edition in Sept, so they did a modified form for immediate digital release. That was very exciting to hear.
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19 hours ago, Kim Shook said:
That's wonderful! Sexy picture, Rob!
It's the musky scent of rotting flesh wrapped around my shoulders...but thanks
The media sure loves that pic. Drives me crazy simply from a health code perspective.-
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Well this is fun...Men's Journal
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On 6/14/2019 at 4:19 PM, teonzo said:
About the black locust ferment: is it made with the flowers or with the pods?
We are full of black locust trees here, using flowers is traditional but I never saw anyone using the pods, I don't even know if they are edible. Thanks
Flowers
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You may have noticed I've been mostly absent for over a month! Yes, I've been doing long hours. We're just past the two month mark, which in our area means the reviewers are starting to pop in. All of our lingering construction projects are pretty well wrapped up (bathroom floor). The menu has already had a full turnover plus. That is the most common question we get - how often will the menu change? Well, Of our seven courses, we've switched up 11 so that should give folks a good idea. Our larder is also building and so much so that today I needed to type it out so I didn't lose control of inventory. We're actually doing quite a bit more than this, but these are the projects that have planned usage when they're ready.
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1 hour ago, RobertM said:
Have you tried speaking with Madeline Matson at the Missouri State Library? (She is a food historian who has written a book “Food in Missouri, A Cultural Stew”
How has she passed my radar!? I'll look her up immediately.
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Chocolate and confections equipment auction
in Pastry & Baking
Posted
I went for a few things and they all went too high.