gfron1

So we have to just walk in? Ugghh. Hopefully not a problem on a Sunday night. I might send them a note to see if it makes any difference.

You mean the flower I assume. I have used those on my food - slightly sweet taste.

Questions: Did someone make the reservation for Sunday's dessert tasting at Sweets Raku? Can someone (not in the masters classes) take the lead on getting folks to the airbrush demo at Jinju? And last chance to send me recipes for the recipe share robATconnoleyDOTcom. And I present to you the final itinerary for the event! Please look especially at the various meal reservations to make sure you were included in anything that you want to be included in. SPONSORS: SaltWorks, Albert Uster Imports, Bakers C&C, Chef Rubber, Chocolat Chocolat, Barry Callebaut, Chocotransfersheets.com, El Rey Chocolates, Fresh Origins, Guittard, Muir Gourmet, Swiss Chalet (Felchin), Thermoworks, Tomric, Trufflymade.com *All non-workshop events are included for paid participants and their spouses/guests. All others have a $25 guest fee for participation to cover administrative expenses. WEDNESDAY, MAY 14TH PRE-PRE-EVENT 6:00 Early Bird Dinner at Raku *res confirmed by Rob *Not included in registration • Est drive time from hotel (9 min) 5030 W. Spring Mountain Rd #2, Las Vegas, NV 89146 702-367-3511 Confirmed: Rob, Kerry, Ruth, Andrea (have one spot open on our reservation if anyone wants it) 8:15 Early Bird Drinks at Nora’s Italian Cuisine *Not included in registration • Est drive time from Raku (3 min) 6020 W. Flamingo Ste 10, Las Vegas, NV 89103 702-873-8990 THURSDAY, MAY 15TH Chocolate & Pastry Tours Leaving from hotel lobby promptly at 12:45 (or meet on-site) 1:00 Sweet Ruby Janes *Confections • est drive time from hotel (12 min) http://stores.sweetrubyjane.com/ 9550 S. Eastern Avenue #110, Las Vegas, NV 89123 Mon-Sat, 10-7 2:00 Suzuya Pastry & Crepe *Not chocolates, just pastry • est drive time (13 min) http://www.suzuyapastriesandcrepes.com/ 7225 S Durango Dr, Ste 101, Las Vegas, NV 89113 Wed-Mon, 10-6 3:00 Brasado Chocolate *Mixed style chocolate • est drive time (13 min) https://plus.google.com/118029790747975096869 410 S Rampart Blvd, Ste 170, Las Vegas, NV 89144 Mon-Sat, 10-9, Sun, 10-6 4:00 Patisserie Manon *Full service pastry with chocolate • est drive time (2 min) http://www.patisseriemanon.com 8751 W. Charleston Blvd, Suite 110 Las Vegas, NV 89117 Tue-Sat, 7-9, Sun, 7-7 7:00 Early Bird Dinner at Lotus of Siam *Res confirmed by Ruth *Not included in registration • Est drive time from hotel (7 min) • Res only held for 5 minutes so don’t be late! 953 E Sahara Ave, Las Vegas, NV 89104 702-735-3033 Confirmed reservations: Rob, Kerry, Ruth, Donna, Andre, Jessica, Romina, Bob, Cassidy, Willow, Robyn, Gaylene, Dave Ha, David He, Susan, Sarah (16) FRIDAY, MAY 16TH You are responsible for getting yourself to the event. No organized transportation will be provided. There are plenty of cars for carpooling. Drive time is estimated at 10 minutes. 8:00 - Noon Morning Master Class *Pre-registration required 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 Melissa’s winning bon bon from Pastry Live 2013 Spraying and other techniques Shelling Fruit compote Ganache Closing Decorating techniques Hazelnut-chocolate spread Brief discussion on panning Lunch on your own 12:30 – 4:30 Afternoon Master Class *Pre-registration required 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 Nougat Hard-filled candies (i.e. peanut butter inside a hard shell) Candy bar Ganache bi-couche with marzipan stabilized with cocoa butter 3:00 – 5:00 Jinju Chocolates – Airbrush Demo *included in registration or guest fee • Est drive from JMA (20 min) from hotel (14 min) http://www.jinjuchocolates.com/ 4040 E. Post Rd. #F5, Las Vegas, NV 89120 Mon-Sat, 10-7 5:30 Chef Rubber Private Shopping Excursion *included in registration or guest fee • Est drive from JMA (8 min) from hotel (10 min) 6627 Schuster St, Las Vegas, NV 89118 8:00 Dinner at Honey Salt *Res confirmed by Rob • est drive time from hotel (18 min) 1031 S. Rampart Blvd, Las Vegas, NV 89145 702-445-6100 *$40 per person (plus 8.1% sales tax and 20% gratuity); alcoholic drinks are on your own; prefix menu SATURDAY, MAY 17TH 8:00 Breakfast on your own; gather at JMA 4780 W. Harmon Ave. Ste 1, Las Vegas, NV 89103 8:30 Workshop begins promptly at 8:30 *Registrants only Dress with chefs jacket (provided) and close-toed kitchen shoes; long pants Gummies Caramel Ganache and how to balance formula 11:30 The SaltWorks Lunch Break *light lunch (cold cuts) on-site or on your own Peer led instruction and practice time 4:00 Begin clean-up 5:00 Kitchen closes for night Dinner on your own Prior to selecting Honey Salt, the following restaurants were highly recommended by local foodies for quality of food, value and location: DW Bistro (Jamaican) 6115 S Fort Apache Rd, Las Vegas, NV 89148 702-527-5200 Bachi Burger 470 E Windmill Ln. #100, Las Vegas, NV 89123 702-242-2244 Nittaya’s Secret Kitchen (Thai) 2110 N. Rampart St. #110, Las Vegas, NV 89128 702-360-8885 Marche Bacchus (Bistro) 2620 Regatta Dr. #106, Las Vegas, NV 89128 702-804-8008 Jerusalem Grill 4825 W. Flamingo Dr. Braddah’s Island 2330 S. Rainbow St. Ichiza 4355 Spring Mountain Rd. Yonaka Japanese There’s also a thriving food truck scene that you might want to check out at http:// roaminghunger.com/lv Wa Da Pho 8:30 Chocolate Social: Location tbd *included in registration or guest fee Bring your best chocolates or confections to share as well as beverages. Bring old and duplicate molds for a mold exchange/sale. SUNDAY, MAY 18TH 8:30 Peer led instruction and practice time Dress with chefs jacket & close-toed kitchen shoes; long pants Lunch on your own 3:30 Begin clean-up 4:30 Kitchen closes Farewell 7:00 Late Leavers Dessert at Sweets Raku *Not included in registration • Est drive time from hotel (7 min) 953 E Sahara Ave, Las Vegas, NV 89104 702-735-3033 Confirmed reservations: Rob, Kerry, Ruth, Donna, Bob, Andrea, David W, Elizabeth, Katie, Katie’s plus one, Sarah D, Robert M (12) On your own touring: C Vincent Pilon *Kiosk in Mandalay Bay www.vincentpilon.com Mandalay Pl 3950 Las Vegas Blvd S, Las Vegas, NV 89119 Jean Phillipe Patissere Bellagio 3600 S Las Vegas Blvd, Las Vegas, NV Fri-Sun, 6am-Midnight, Mon-Thu, 6am-11pm Payard Patisserie & Bistro Caesars Palace Dr, Las Vegas, NV 89109 Wed-Sun, 6:30-am-2:30pm & 5pm-10pm Bouchon 3355 Las Vegas Boulevard South, Las Vegas, Nevada 89109 Mon-Sun, 6am-9pm Pink Box Doughnuts 6643 S. Las Vegas Blvd, K-123, Las Vegas, NV 89119 Frankie’s Tiki Room 1712 W. Charleston, Las Vegas, NV Artisinal Foods 2275 E. Sunset

Thought it would be fun to update this thread. I've been cooking for the race for the past 6 years. The race has evolved into one of the premiere races in the country and now even has international designation, so riders from all over the planet are coming here. My knowledge of race diet has also evolved - they want complex carbs, high proteins all the time, but as the week wears on and their miles accumulate its all about calories period. Today is our downtown crit (short sprint race) and they just want sugar - nothing heavy. Tonight's dinner is celebration before their super long hard ride because even though this is a job for them, its also a party and so I up my portions on my tasting dinners and give them a monster portion of carbs with their entrees. I'm no longer afraid to serve hundreds or thousands - got that worked out long ago. And I've moved from the nice guy serving $5 all you can eat pasta with salmon filet to I'll stick to my regular tasting menu and the normal price and the riders figure out if they want to eat here. I'll be sold out either way. What's really been fun is getting to know the regular riders. Some have eaten consistently with me every meal for all these years. They know all of my food is from scratch and mostly local and foraged, and so they trust me. In return I've gotten to know their food peculiarities and have accommodated them. Its a fun relationship. My only sadness is I can't get out of the kitchen hardly ever anymore (that goes for non-bike race weeks as well), so sitting down over a beer and hearing their racing stories is not realistic. That's life 6 years later. http://www.tourofthegila.com

As we head into the weekend, think about if you have any lingering questions about the official or unofficial program. On Sunday we'll be doing one last detail check and then hopefully be done with preparations. I'll post a final itinerary that night as well which I encourage you to print or download so you have all of the addresses, etc. Looking forward to seeing everyone in just over a week.

I started homebrewing back in October and did my 5th batch recently. This batch was my first kegged. I've got enough experience now that I need to go back and figure out all the stuff I'm doing wrong - mostly around clarity.

close toed and non-slip.

On another note, we're trying to firm up a reservation for Raku Sweets which does a dessert tasting menu for Sunday around 7:30. If you're interested speak now...

Sorry to hear that FP - we'll be sure to take lots of pics for you

Point has been taken. I have just been on a rut of leftie bums. I need a leftie angel now to show me the light! BTW, just this morning my current left cut an existing cut and after yelling said, "I hate right handed kitchens!" I asked what made it right handed and he said all the gadgets... Not sure what to say since a julienne peeler that he was using is symmetrical.

Adobe Deli is classic for steaks. There's a relatively new pizza joint Feggetaboutit that's doing some decent NY style pizzas. Las Cruces remains a food wasteland.

Just dropping a note since I go to Tucson about once a month - my favorite Korean anywhere (and I've eaten a lot of Korean) is Kimchi Time on the West side. The restaurant scene is really taking off right now with all sorts of new chef-owned places downtown.

That's extremely helpful and it reminded me that because I'm in such a remote little town my staff rarely have experience except in town, and often nothing more than home experience, so that they may not even know enough to suggest changes in our kitchen - which is small. Thanks.

Thanks guys. It is a closed bottom and the clips are the strongest I've ever bought - they were really, really hard to get off. Its a bit warm here in NM already so maybe I'll just bring it to Vegas and let Jean Marie front the chocolate. And Edward, I was thinking the same thing - not really purposeful but would be a fun donated item from time to time.

yes, this is a very common approach. I store my rings in the oven so they're warm when I go to cut

I admit it, I didn't read the size carefully enough and now I have a nearly 2 foot tall squirrel mold. But how cool is this! While I have no place to display a chocolate piece this big, of course I need to make it. Any thoughts? Obviously hollow (or it would be 50# of chocolate), but this is gonna be tough to work with I think.

My apologies. Let's try this a different way. What accommodations are common in a restaurant kitchen to assist lefties?

There's a lot of unofficial side happenings happening. Here's one that I want to make sure everyone has a shot at. Lotus of Siam Thursday at 7 pm. Here's who we have so far: Rob Kerry Ruth Donna Andrea Jessica Romina Bob the troublemaker Cassidy Willow Robyn Gaylene Anyone else?

Hmmm....being so isolated I just assumed this issue was the norm. Mjx, I know you're right but the pickins are so slim here that I do have the best of the best. And Thanks Larry!

I know this isn't exclusive to the restaurant world, but the consequences are different, hence this forum. I've had the worst luck with lefties in my kitchen. They can't seem to fold batters without deflating. They are sloppy choppers. They cut themselves - a lot! A general klutziness. I'm basing this on a half dozen lefties over the past 6 years. I have had some of these issues with righties, but every lefty has had all of these issues. Has anyone else had this problem? Is there anything that can be done beyond buying left-handed appliances when available? I won't mention it - but is it illegal to not hire someone because they're left handed?

Really looking forward to seeing your recipe. My trial run was good but having never had it I would sure like a tried and true example from which to move forward.

Good try. So my favorite by product from Andiesenji's method is that syrup. Did you get to the point of making a galangal syrup?

I admit that I'll put just about anything in my mouth unless I have a reason to fear it, and reading about all of your noreasterners eating fiddleheads got me out in the Wilderness recently where I knew ferns grew (they aren't common here, but they exist). I never found fiddleheads, but lots of baby ferns and new leaf groupings. So I ate them. I lived. At least for now. But now I'm wondering how safe...safe enough for customers? I enjoyed the texture and could see me using them in some form or another, but as always, I prefer not to kill my customers, especially the regulars. I've got the question posed to a couple of my local botanic experts, but haven't heard back yet. Any idea? On a related note, I recently tried yucca blossoms (petals only) and they are another super texture that I've confirmed to be safe - just the petals.

I have no concerns using PVC. I'm not baking or doing any hot work in it. At most their is food that is warmer going in, but it is always lined with something - if I'm using it for mousse, then acetate strips/cake collar, or if its for a stacked salad, then saran.

Yep PVC pipe is the way to go. Many hardware stores will even cut it for you for free.