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Chris Hennes

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Everything posted by Chris Hennes

  1. I was staying at a hotel in the Bay Area a couple of days ago and didn’t feel like fighting traffic (again) when dinner time arrived, so I gave DoorDash a try. From a consumer’s perspective the experience is good (setting aside the question of whether our driver sampled any of the food!). The apps are a nice way to see a quick look at the menus for a lot of local places all in one place, with a good user interface and up to date price information. If mobility were easier in the area I might have used the app to find a restaurant to eat in at instead. Probably not quite what the app developers had in mind.
  2. Creamy Cottage Cheese Waffles with Peach-Honey Pour (p. 42) These are a very simple waffle, differing from a standard buttermilk affair only in replacing the liquid with a 50/50 mix of milk and cottage cheese, and sweetening very slightly with honey. She suggests serving these with a "peach-honey pour", a peach puree with lemon juice and honey added to taste. Since peaches are currently in season here in Oklahoma and basically every stand at this weekend's farmer's market had them the timing seemed auspicious. The pour was indeed delicious (of course) and took full advantage of the waffles' geometry. The waffles themselves are soft and mild, lending themselves to this sort of topping. The picture below is a lie, I added far more of the peach puree after taking the shot.
  3. Michigan Grids (p. 54) These are a dense waffle made with a significant proportion of oats, with milk and cottage cheese as the liquid. Flavor-wise they are quite complex, spiced with black pepper, cinnamon, vanilla, almond, and orange, and studded with dried cherries. Overall they were quite successful, and definitely needed no topping. The recipe says it makes four waffles, but I got only three out of my Belgian-style waffle iron, significantly fewer than most of the other recipes in the book.
  4. I'm looking forward to hearing what they figure out! I'll have to schedule another trip .
  5. Inspired by @blue_dolphin, I made the buckwheat waffles for dinner tonight. These aren't a crispy waffle, so the walnuts are an important textural component (in fact, I'd probably add more). I'm not sure it's really necessary to make a compound butter with orange marmalade, I think you could easily just serve these with butter and marmalade separately. I also found the almond extract a bit incongruous - I'd probably omit it next time.
  6. Thanks of course to @gfron1 for having us in for dinner and putting up with our incessant stream of questions, and to @Alex for arranging the whole thing in the first place! Here we all are in front of the famous wild persimmon drip wall:
  7. And so we come to the finale: the menu says "cherry, yogurt, almond":
  8. The penultimate course, an intermezzo of sorrel mousse and redbud vinegar jelly atop a buckwheat sablé:
  9. We are in the midwest, after all, so even a many-course meal like this does ultimately crescendo to an entree, in this case an incredible pork coppa (fresh, not cured) served alongside a ragout of wheat berries, millet, and husk cherries. As good as the pork was, the grain medley stole the show.
  10. And of course, an adventure like this isn't embarked upon alone: here's one of Rob's partners in crime at Bulrush, Sous Chef Justin Bell, smoking both himself and some beans (those dried things hanging from the hood):
  11. Delivered to the table looking like this: Opening: To reveal an acorn donut with turnips, a white chocolate mashed potato, a black walnut pickling liquid (I think?) and charred chard (I think). This was the most unexpected success of the evening, In my opinion. Individually the components were not all that impressive, but taken together they packed a powerful and complex flavor that worked on a number of different levels, and changed with each bite.
  12. The next plating involved acorn-shaped lids and a smoking gun. Here's Rob getting it plated up:
  13. Next up, a chanterelle pâté topped with peaches, a tiny bit of pork hock, purslane, and a hard red wheat cracker:
  14. And here are the pies: the gluten version had filling of charred greens, and was served with a cherry mostarda. Individually each component was good, but it was together that they really shone. This course was definitely a case where the whole was greater than the sum of its parts. The gluten-free version of this course was chickpea-based, and didn't have the greens in the filling:
  15. According to Rob, it just wouldn't be Ozark cuisine without some fried pies... here's an action shot of the frying. All of the a la minute cooking is done in front of you, with the seats arranged in a square around a small work area:
  16. Next up, a grilled carrot with a carrot/miso mousse, sassafras crumble, and a spring herb salad: I don't think I caught anyone actually licking their bowls, but I won't say we weren't tempted...
  17. The "menu"was projected onto the wall: no real indication of the order of things, but at least it helped me remember what it was I was eating at any given time! By and large the dishes were quite sophisticated, so it was a challenge to keep track of what all was on the plate.
  18. We began with a very dessert-like course of pickled strawberry, yogurt ice cream, and a cherry amazake sphere. Rob promised that this was the only course he was going to give instructions with: that amazake sphere is white chocolate filled with a liquid, so you had to eat the whole thing at once. The splash of liquid was somehow surprising even knowing it was coming.
  19. Alright, I'm home now, following one of the best meals in recent memory (or even not-so-recent memory!), starting in this unassuming St. Louis facade... and yes, I'm ever so slightly biased here. Caveat emptor!
  20. I just checked: the eyes are open on both sides. Always watching you.
  21. @gfron1 We are on the yellow happiness floor: here’s a shot of the room... The hotel is great: there is art everywhere. I guess there is a concert tonight, plus a wedding, so the rooftop bar was packed. We may have enjoyed some tequila cocktails 🍸 up there.
  22. I got to St. Louis an hour or so ago, and whilst staying at the Angad Arts Hotel some pregaming is clearly in order...
  23. @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.
  24. I don't let mine get that dry, I guess. I'm typically making it basically a la minute: once it's dry-is on the surface I take it off the rack onto a plate that I can dump into the water.
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