lebowits

won't have a car...still figuring out how to do airport to hotel....perhaps a very long cab ride? or else may rent a car...but not sure, so put me down for needing a ride for now If you post your arrival/departure info, maybe we can hook you up with a ride. A cab would be very expensive. If no other options are available, I recommend a shuttle service. SuperShuttle may be available as well as several others serving "Montgomery County" Maryland.

That's a very good question. I'm sure we could use either one. Both of the other machines are 3 kg. I can't recall last year whether we wound up seriously depleting the 6 kg melter, but I suspect we did. How painful would it be to bring? Either way, we'll manage. We ARE capable of actually melting tempering by hand! Not going to hurt me a bit - Art's bringing my stuff! We seriously depleted the 6 kg melter for milk chocolate last year if I recall. Bring it on then! We'll just have to get a good early start melting the chocolate.

Calling all cars! Please let me know if you will have a car or other wheeled transportation while here for the workshop. We'll need to make sure everyone who wants to, has a ride to/from the SpringHill Suites on Friday and to Tower Oaks Lodge for dinner on Saturday night. Please let me know ASAP if you can take a guest or two, or if you will NEED a ride so we can get everyone paired up. Thanks for your help with this.

Event Update We now have a reservation for dinner at Clyde's Tower Oaks Lodge on Saturday night at 6:30 PM. I have no idea why I didn't think of this place before, but it will have something for everyone. The plan is to have 2 x 12 (to 14) person tables so we'll be able to have some really good conversation. The cost of dinner is included in your event fee provided we don't blow out the budget. Event Information Event: 2010 Candy & Confectionery Workshop Dates: Friday, 16 April 2010 - Sunday, 18 April 2010 Location: L'Academie de Cuisine, 16006 Industrial Drive, Gaithersburg, MD 2087 USA [map] Note: This event is not sponsored or endorsed by L'Academie de Cuisine. Fee: USD $150.00 This fee is intended to cover all facility rental, required staff labor, and materials (edible or otherwise) for the event. Any leftover funds at the end of the event will be donated to the eGullet Society. Accommodation Reservations should be made by Friday, 12 March 2010 in order to guarantee the group rate. Links have been provided for each hotel below. The links to the first 2 hotels will take you directly to the hotel web site with the appropriate group code. Springhill Suites - USD $64 - $104 including breakfast [map] Courtyard by Marriott - USD $64 [map] Homestead Studio Suites - USD $69.99 (kitchenette) [map] Call the hotel directly at +1-301-987-9100 and ask for the "eGullet Workshop" group block when making a reservation. Agenda (tentative as of 12 November 2009) Friday, 16 April 2010 1:00 pm - 4:00 pm Modern Truffle & Praline Techniques with Albert Uster Imports Assistant Corporate Pastry Chef Amanda Haba Albert Uster Imports is a provider of pastry and chocolate products for the professional chef. They are located next door to L'Academie de Cuisine and have a long history with the school. 7:00 - ??? Evening Social & Chocolate Tasting - SpringHill Suites (Lobby Breakfast Room) Show off your work! Bring a little something to share. We'll find a nosh or two and some drinks and spend a little time getting to know each other better. Saturday, 17 April 2010 8:00 - 8:30 Breakfast and Introductions 8:30 - 10:00 "Bean to Bar" - Grinding Cacao and Nuts @ Home - Dr. Balu M. Balasubramanian of Inno Concepts/CocaoTown 10:00 - 10:15 Break 10:15 - 11:45 Flavor Dynamics - A discussion crafting and combining flavors into your products - Leader lebowits 11:45 pm - 1:00 pm Lunch 1:00 pm - 4:00 pm Lab Work - Putting Theory into Practice 1:00 pm - 4:00 pm Introductory Chocolate Techniques (tempering, ganaches, molding, etc.) - Kerry Beal a.k.a. "The Chocolate Doctor" 4:00 pm - 5:00 pm Cleanup 6:30 pm Group Dinner - "Clyde's Tower Oaks Lodge" 2 Preserve Parkway, Rockville, MD 20852 [map] (All) Sunday, 18 April 2010 8:30 am Breakfast 9:00 am - 10:30 "Decorating your Products, Color, Texture, Fluffy Bits on Top" - Open discussion 10:30 - 10:45 Break 10:45 - 12:00 Lab Work - Continuation from Saturday & Decoration Techniques 12:00 pm - 1:00 pm Lunch 1:00 pm - 3:30 pm Lab Work - Continued 3:30 - 4:30 Final Cleanup Attendees as of 16 March 2010 Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls ejw50 ChrisHennes +1 jimdiii ArtMills +1 alexandra beacheschef Mark H MikeGaraffa susanmc 95% Yes brokenscale Fran Desperately wanting to Lior Maybe Desiderio truffleguy

That's a very good question. I'm sure we could use either one. Both of the other machines are 3 kg. I can't recall last year whether we wound up seriously depleting the 6 kg melter, but I suspect we did. How painful would it be to bring? Either way, we'll manage. We ARE capable of actually melting tempering by hand!

Do you want melters? A melter would be very welcome.

I wanted to triple check before next week. I will be bringing a "large" (3 kg) temperer and RobertM has offered his ACMC (3 kg. Is anyone else bringing a melter or temperer? We have a variety of chocolates in significant quantities to work with. At a minimum, I would like to be able to keep a dark, milk, and white chocolate going. Many thanks. Steve

Event Update Event Information Event: 2010 Candy & Confectionery Workshop Dates: Friday, 16 April 2010 - Sunday, 18 April 2010 Location: L'Academie de Cuisine, 16006 Industrial Drive, Gaithersburg, MD 2087 USA [map] Note: This event is not sponsored or endorsed by L'Academie de Cuisine. Fee: USD $150.00 This fee is intended to cover all facility rental, required staff labor, and materials (edible or otherwise) for the event. Any leftover funds at the end of the event will be donated to the eGullet Society. Accommodation Reservations should be made by Friday, 12 March 2010 in order to guarantee the group rate. Links have been provided for each hotel below. The links to the first 2 hotels will take you directly to the hotel web site with the appropriate group code. Springhill Suites - USD $64 - $104 including breakfast [map] Courtyard by Marriott - USD $64 [map] Homestead Studio Suites - USD $69.99 (kitchenette) [map] Call the hotel directly at +1-301-987-9100 and ask for the "eGullet Workshop" group block when making a reservation. Agenda (tentative as of 12 November 2009) Friday, 16 April 2010 1:00 pm - 4:00 pm Modern Truffle & Praline Techniques with Albert Uster Imports Assistant Corporate Pastry Chef Amanda Haba Albert Uster Imports is a provider of pastry and chocolate products for the professional chef. They are located next door to L'Academie de Cuisine and have a long history with the school. 7:00 - ??? Evening Social & Chocolate Tasting Show off your work! Bring a little something to share. We'll find a nosh or two and some drinks and spend a little time getting to know each other better. Saturday, 17 April 2010 8:00 - 8:30 Breakfast and Introductions 8:30 - 10:00 "Bean to Bar" - Grinding Cacao and Nuts @ Home - Dr. Balu M. Balasubramanian of Inno Concepts/CocaoTown 10:00 - 10:15 Break 10:15 - 11:45 Flavor Dynamics - A discussion crafting and combining flavors into your products - Leader lebowits 11:45 pm - 1:00 pm Lunch 1:00 pm - 4:00 pm Lab Work - Putting Theory into Practice 1:00 pm - 4:00 pm Introductory Chocolate Techniques (tempering, ganaches, molding, etc.) - Kerry Beal a.k.a. "The Chocolate Doctor" 4:00 pm - 5:00 pm Cleanup 6:15 pm Group Dinner - Proposed Roundtable Discussion - Starting a Business - Lessons Learned (All) Sunday, 18 April 2010 8:30 am Breakfast 9:00 am - 10:30 "Decorating your Products, Color, Texture, Fluffy Bits on Top" - Either open discussion or speaker TBD 10:30 - 10:45 Break 10:45 - 12:00 Lab Work - Continuation from Saturday & Decoration Techniques 12:00 pm - 1:00 pm Lunch 1:00 pm - 3:30 pm Lab Work - Continued 3:30 - 4:30 Final Cleanup Attendees as of 16 March 2010 Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls ejw50 ChrisHennes +1 jimdiii ArtMills +1 alexandra beacheschef Mark H MikeGaraffa susanmc 95% Yes brokenscale Fran Desperately wanting to Lior Maybe Desiderio truffleguy

Susan - You are more than welcome to join us. Our group will contain people with all skill levels. As for the fee, just bring it with you. We're only a couple of weeks out. Looking forward to meeting you! Steve

In order to foster a lively discussion on Sunday about decorating your pieces, I'd like to ask for any photos you might like to offer of your work. The goal is to talk about a variety of different techniques we can use to make our work look both more appealing and attractive to our customers and friends. Don't be shy. Send me anything you like.

It just made more sense.

Event Update Event Information Event: 2010 Candy & Confectionery Workshop Dates: Friday, 16 April 2010 - Sunday, 18 April 2010 Location: L'Academie de Cuisine, 16006 Industrial Drive, Gaithersburg, MD 2087 USA [map] Note: This event is not sponsored or endorsed by L'Academie de Cuisine. Fee: USD $150.00 This fee is intended to cover all facility rental, required staff labor, and materials (edible or otherwise) for the event. Any leftover funds at the end of the event will be donated to the eGullet Society. Accommodation Reservations should be made by Friday, 12 March 2010 in order to guarantee the group rate. Links have been provided for each hotel below. The links to the first 2 hotels will take you directly to the hotel web site with the appropriate group code. Springhill Suites - USD $64 - $104 including breakfast [map] Courtyard by Marriott - USD $64 [map] Homestead Studio Suites - USD $69.99 (kitchenette) [map] Call the hotel directly at +1-301-987-9100 and ask for the "eGullet Workshop" group block when making a reservation. Agenda (tentative as of 12 November 2009) Friday, 16 April 2010 1:00 pm - 4:00 pm Modern Truffle & Praline Techniques with Albert Uster Imports Assistant Corporate Pastry Chef Amanda Haba Albert Uster Imports is a provider of pastry and chocolate products for the professional chef. They are located next door to L'Academie de Cuisine and have a long history with the school. 7:00 - ??? Evening Social & Chocolate Tasting Show off your work! Bring a little something to share. We'll find a nosh or two and some wine and drinks and spend a little time getting to know each other better. Saturday, 17 April 2010 8:00 - 8:30 Breakfast and Introductions 8:30 - 10:00 "Bean to Bar" - Grinding Cacao and Nuts @ Home - Andal Balu of Inno Concepts/CocaoTown 10:00 - 10:15 Break 10:15 - 11:45 Flavor Dynamics - A discussion crafting and combining flavors into your products - Leader lebowits 11:45 pm - 1:00 pm Lunch 1:00 pm - 4:00 pm Lab Work - Putting Theory into Practice 1:00 pm - 4:00 pm Introductory Chocolate Techniques (tempering, ganaches, molding, etc.) - Kerry Beal a.k.a. "The Chocolate Doctor" 4:00 pm - 5:00 pm Cleanup 6:15 pm Group Dinner - Proposed Roundtable Discussion - Starting a Business - Lessons Learned (All) Sunday, 18 April 2010 8:30 am Breakfast 9:00 am - 10:30 "Decorating your Products, Color, Texture, Fluffy Bits on Top" - Either open discussion or speaker TBD 10:30 - 10:45 Break 10:45 - 12:00 Lab Work - Continuation from Saturday & Decoration Techniques 12:00 pm - 1:00 pm Lunch 1:00 pm - 3:30 pm Lab Work - Continued 3:30 - 4:30 Final Cleanup Attendees as of 16 March 2010 Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls ejw50 ChrisHennes +1 jimdiii ArtMills +1 alexandra beacheschef Mark H 95% Yes brokenscale Fran Desperately wanting to Lior Maybe Desiderio truffleguy

I made cinnamon "meltaway" bon bons for Valentines Day this year using cinnamon oil. It's nice to be able to control the amount of "heat" you want in your ganache.

Hi David, Thanks for the answer. Although I have read and heard about Mycryo, I never really addressed my lack of knowledge at the time. The time is now. I do have some LorAnn cocoa butter on hand. Is it good enough to use? Chef Eddy uses Callebaut cocoa butter. Do you use this method often? All the time? Why or why not? Thanks. It shouldn't matter what cocoa butter you use. Cocoa butter is the component of chocolate which contains the important crystal structures (beta crystals) which are the "good crystals" required to achieve temper and get a nice shine. Mycryo is a brand of cocoa butter which is "flaked" to make it easy to use.

At this point, just bring it with you. Looking forward to seeing everyone in a few weeks.

Why not also cover "polenta"? It's a very versatile item that is both easy to prepare and not commonly utilized. You might also consider quick breads or biscuits if you're looking for a bit of diversity. Fresh, hot, buttered biscuits right out of the oven are amazing and few people make them.

I have indeed been speaking with the managers face-to-face. After a few unsuccessful attempts via phone, I figured a reasonably well dressed person in front of them might be more successful. Unfortunately, it hasn't changed the dynamics of Saturday night business for these places. Thanks for the suggestion.

Attendees as of 16 March 2010 If I have this correctly, we now have 21 confirmed attendees. Please let me know if I have your name in the wrong group. Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls truffleguy ejw50 ChrisHennes +1 jimdiii ArtMills +1 alexandra beacheschef Mark H 95% Yes brokenscale Desperately wanting to Darienne Lior Maybe Desiderio

I'm striking out pretty much all over. The conflict is that we're talking about a Saturday evening during the dinner rush. I've only found ONE place (Rio Grande) which is even willing to work with me on this. While it's not "upscale" in any way, they do have good food and plentiful margaritas.

Mark - You are more than welcome. Why don't you tell us a little about yourself and what you are or would like to be doing?

Thanks for the recommendations. I'll check them both out. I love Addie's but hadn't considered it because of it's size.

I had been hoping to find a nice place to have dinner on Saturday night. As I said in a previous post, my first choice, a truly wonderful Italian restaurant won't take a group on Friday or Saturday night. I've spent some time scouring the area around where we will be for something at least we could all enjoy. So far, I've not had much luck, either from location size constraints, or simply being unwilling to host a party as large as ours. At the moment, the most likely possibility is to make a reservation at a place called "Copper Canyon Grill". It has the benefits of being nearby, and while not what I would consider (mind you I have high standards) outstanding food, it's good food. The down side is that they don't have a private room, but we should be able to get seated in a grouping of tables near each other so conversation wouldn't be inhibited. My objective is to have a good meal, and to INCLUDE this as part of the weekend fee. In other words, not to ask you for more $. For the few of us that are "local", if you have any ideas, please let me know.

Attendees as of 15 March 2010 Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls truffleguy ejw50 ChrisHennes +1 jimdiii ArtMills +1 95% Yes brokenscale alexandra Desperately wanting to Darienne Lior beacheschef Maybe Desiderio

Maybe we re-jigger the schedule a bit so that your session runs parallel to the kitchen time. I've been giving that some thought.

Event Update Event Information Event: 2010 Candy & Confectionery Workshop Dates: Friday, 16 April 2010 - Sunday, 18 April 2010 Location: L'Academie de Cuisine, 16006 Industrial Drive, Gaithersburg, MD 2087 USA [map] Note: This event is not sponsored or endorsed by L'Academie de Cuisine. Fee: USD $150.00 This fee is intended to cover all facility rental, required staff labor, and materials (edible or otherwise) for the event. Any leftover funds at the end of the event will be donated to the eGullet Society. Accommodation Reservations should be made by Friday, 12 March 2010 in order to guarantee the group rate. Links have been provided for each hotel below. The links to the first 2 hotels will take you directly to the hotel web site with the appropriate group code. Springhill Suites - USD $64 - $104 including breakfast [map] Courtyard by Marriott - USD $64 [map] Homestead Studio Suites - USD $69.99 (kitchenette) [map] Call the hotel directly at +1-301-987-9100 and ask for the "eGullet Workshop" group block when making a reservation. Agenda (tentative as of 12 November 2009) Friday, 16 April 2010 1:00 pm - 4:00 pm Modern Truffle & Praline Techniques with Albert Uster Imports Assistant Corporate Pastry Chef Amanda Haba Albert Uster Imports is a provider of pastry and chocolate products for the professional chef. They are located next door to L'Academie de Cuisine and have a long history with the school. 7:00 - ??? Evening Social & Chocolate Tasting Show off your work! Bring a little something to share. We'll find a nosh or two and some wine and drinks and spend a little time getting to know each other better. Saturday, 17 April 2010 8:00 - 8:30 Breakfast and Introductions 8:30 - 10:00 "Bean to Bar" - Grinding Cacao and Nuts @ Home - Andal Balu of Inno Concepts/CocaoTown 10:00 - 10:15 Break 10:15 - 11:45 Introductory Chocolate Techniques (tempering, ganaches, molding, etc.) - Kerry Beal a.k.a. "The Chocolate Doctor" 10:15 - 11:45 Flavor Dynamics - A discussion crafting and combining flavors into your products - Leader lebowits & TruffleGuy 11:45 pm - 1:00 pm Lunch 1:00 pm - 4:00 pm Lab Work - Putting Theory into Practice 4:00 pm - 5:00 pm Cleanup 7:00 pm Group Dinner - Proposed Roundtable Discussion - Starting a Business - Lessons Learned (All) Sunday, 18 April 2010 8:30 am Breakfast 9:00 am - 10:30 "Decorating your Products, Color, Texture, Fluffy Bits on Top" - Either open discussion or speaker TBD 10:30 - 10:45 Break 10:45 - 12:00 Lab Work - Continuation from Saturday & Decoration Techniques 12:00 pm - 1:00 pm Lunch 1:00 pm - 3:30 pm Lab Work - Continued 3:30 - 4:30 Final Cleanup Attendees as of 2 March 2010 Yes lebowits David J. chocoera Marmish Kerry Beal +1 RobertM psantucc pringle007 Linda S curls truffleguy ejw50 ChrisHennes +1 jimdiii ArtMills +1 95% Yes brokenscale Desperately wanting to Darienne Lior beacheschef Maybe Desiderio