tino27

Just a general question about money ... Is money going to be collected ahead of time for the events that have a cost? If so, what type of payment options will there be?

Actually, season four of Top Chef just ended maybe about a month ago. Here is a link if you want more info.

Make sure you bring a clipboard and carry it around with you at all times. *THEN* you'll look official.

I would see selling by the "batch". In other words, if a single batch makes 50 individual servings, sell it based on 50. That way you won't have to make half-batches and possibly have to throw away good profits. I've seen rental companies do that as well with things like dishes, glassware, etc. You have to rent plates 10 at a time, that kind of thing.

Sure! But somehow I think I'd be making out better on that deal than you (plus they probably wouldn't be very hot by the time I got to Cleveland).

An update to the list ... Heartland Gathering Bread Workshop Friday, August 8th So far, I have: edsel karen m Amy Viny CaliPoutine (*) Jean Blanchard santo_grace torakris (*) LuckyGirl (*) +1 (*) prasantrin's +1 (*) = probable

If you post the recipe/method you use to normally make this, that might help others to get a feel with the proper way to expand the recipe for 90 people.

I liked the fact that she actually made something that doesn't take 30 minutes or less to make (and the fact that it looked good helped, too). However, the occasional near-Turrett's performance throughout the episode made it kind of hard to watch at times. I mean, I know that it's a totally different Mario when he's not on FoodTV. I'll watch again with the hopes that her delivery will improve.

Nooooooo...we make some chocolate hazelnut spread to serve with the bread! ← Brilliant idea! ← Or we make bread that has chocolate inside. ← Perhaps pain au chocolat?

An update to the list ... Heartland Gathering Bread Workshop Friday, August 8th So far, I have: edsel karen m Amy Viny CaliPoutine (*) Jean Blanchard santo_grace torakris (*) LuckyGirl prasantrin's +1 (*) = probable

I've been back several times now over the last couple of months, dragging various family members and friends who heard me prattle on endlessly about how amazing the drinks were. Most recently I went with my aunt (who happened to be in town) and some friends and had some absolutely lovely cocktails. My aunt who is not a cocktail person absolutely fell in love with the Spicy Chica. Several weeks ago my sister happened to be in town. Knowing that she had bartended in New York City at some pretty swanky places over the years, it didn't take too much persuasion to get her to try the VTR with me. She tried about four different cocktails (fortunately, I was driving ) and proclaimed that VTR's Sidecar was the best that she had ever tasted ... anywhere. I am always so pleasantly surprised by my experiences there. Even though I just went there two nights ago, I'm already starting to plan my next visit in my head. Mmmm .... Aviation.

I'm still working with Ronnie_Suburban on nailing down a location for the bread workshop (which hopefully might also be suitable for a chocolate workshop as well). We should know soon (hopefully) the location for this. In about two weeks, I will be posting the specific details of the workshop (which breads we'll be doing, timeline for the workshop, etc.) An update to the list ... Heartland Gathering Bread Workshop Friday, August 8th So far, I have: edsel karen m Amy Viny CaliPoutine (*) Jean Blanchard santo_grace torakris (*) LuckyGirl (*) = probable If I've forgotten or mis-represented anyone, please let me know. ETA: Minor correction.

I'm not sure I follow that. That would be like punishing Nightline and Ted Kopell when some baseball executive made racist remarks on the show about blacks. Instead, I hold those responsible who harbor such racist and anti-semitic remarks and their employers- do the employers give such employees a pass or do they suspend or fire them. ← mcohen -- Please don't take my request as being accusatory. It's just so easy to post something on the Internet and people just take it for fact. I was only doing due diligence when asking you for a link. That being said, using the link that prasantrin provided, Sara's segment starts at 36:20 (minutes:seconds) and the comment in question comes at 38:55. She clearly does say "Jew York". That being said, I agree with prasantrin that in context, it doesn't necessarily offend me (although I am not Jewish). And from her rather thorough description of the dish she is describing (knishes), you can clearly tell (at least I can) that she loves a good knish. My take on it is that she is just attempting to reinforce the fact that the Jewish community plays such an important part of the New York City food scene and was not an anti-Semitic remark. That being said, I would agree that it may have been a poor choice in that it might not sit well with everyone.

Check out this LINK

The lemming that I am, I finally had to break down and try one of these sandwiches. (Actually, it was more that I saw this thread before lunch). Verdict: Pretty good. It was a lot juicier than I thought it would be and the outer coating was nice and crispy. I thought it might need more than just pickles as a condiment, but I was pleasantly surprised to find that it worked well with just the pickles. Gosh, now I have a reason to stop at a McDonald's.

The only problem I've come across is when your date decides to reciprocate and cook for you and you suddenly begin to worry about getting food poisoning when he pulls out a large jar of mayo from the fridge from the mid 1990's that has all sorts of interesting colors in it ... blues, greens, yellows. God, I hoped those were Skittles.

AFAIK, no, but now the search is for two spaces rather than just one. I wonder if the Saturday space would be available for Friday, too? Or would it be too expensive? ← Jean -- Nope, we haven't identified a space for the bread workshop quite yet. Prasantrin -- I initially approached Ronnie with this thought as well. Unfortunately, the church where we will be having the gathering on Saturday is unavailable for use on Friday. In general -- I would be happy to share whatever space we nail down with a chocolate workshop. Just know that whatever ovens we have available will be on for most of the day. This might make something as temperature sensitive as working with chocolate a bit difficult.

If I remember correctly, I think that temp was around 140 degrees F.

torakris -- I'm flattered you would sit through a five hour bus ride to come to the workshop. Know that you can also come in the afternoon as well. I'll be covering the basics again for those that want/need it and we'll have plenty of opportunity to bake our little hearts out! And just in case I didn't mention it, I will be putting together a packet of all the recipes that we make for participants to take with them. That way if you can only make the morning or afternoon, you won't miss out on too much. Should I put you down for a definite or a probable for the bread workshop? Thanks, Tom

I have found that when I do bone-in butts, I usually get about 1/2 the original weight in usable meat.

Did you get the dressing ( oil and vinegar)? It totally needs that to complete it. Is #12 the turkey guac? If so, thats the one I order all the time. I was in Ann Arbor on Tuesday and stopped at Pot Belly's so I could compare. Omg, I had the WORST sandwich at PB. First, I hate a hot sandwich. I asked that it not be toasted, I also asked if the bread was stale and is that why they toast them. They said No, it wasnt stale. WRONG, the bread was staler than sawdust. ← Yes, the #12 is the turkey guac, although honestly, there didn't seem to be a whole lot of avocado going on in my sandwich. So are you saying to get the oil and vinegar in addition to the mayo? Or instead of it? Although to be fair, I didn't really study the menu until after lunch, when I grabbed a take-out menu.

I've walked past the Jimmy John's here in Canton, OH a number of times in order to get to the really good Indian buffet place. Today, I stopped in and had a #12. I liked the bun, had a nice chew to it. The rest of the sandwich was nice, but didn't exactly blow me away. Definitely a step up from Subway and Quizno's, though. I'll go back and try something else. I will say this ... they are fast. Not only with my order, but with other orders as well (since I was by myself, I got the pleasure of people watching during lunch).

Um, link please?

Don't forget we'll have breads for 90 as well. And we'll have specific breads for those that need them for their courses.

I know that cooking a multi-course meal for 90 people seems like a daunting task, but remember ... probably at least 50% of those attending will either be taking charge of a course or helping out with a course. That's a lot of people-power. And don't forget that all the teams will have several hours to prep/par-cook their dishes before dinner even starts. Whatever the style of service (buffet, family, plated), when your dish comes up, you and your team push through plating and service and then enjoy the rest of the dinner. Having cooked for 90 people before, I can tell you that good catering is about 50% organization, 30% preparation and 20% skill.