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curls

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    PLANNING: chocolatiers dinner at Bulrush

    in The Heartland: Dining

    Posted · Edited by curls
    added additional details (log)

    It's almost dinner time and Rob is very kindly saving a table for us. I'm still waiting for final confirmation from a few of you. Here is the list that I have so far. Please reply by Tuesday, 16 April if there any updates to your status. If we don't need all the seats that Rob has reserved for us, he should be able to offer them to other customers.

     

    From the Bulrush website the Ozark Tasting Menu is a chance to "Celebrate Chef Rob's Ozark cuisine, rooted in extensive research to the foods of the Ozark settlers, given a hyper-seasonal, modernist approach." The price for the dinner is $100 all inclusive (food, tax, and hospitality). Drinks are optional/additional.

     

    If anyone else would like to join us now is the time to speak up. It is going to be an amazing dinner with a great group of people. Looking forward to seeing everyone in St. Louis!

     

    Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019.

    attending:

       - @curls

       - @TandemChocoPC

       - @Kerry Beal

       - @Chocolot

       - @jbates

       - @RobertM

     

    Pending response:

       - @tikidoc + Maddie

       - @Anniebakes

     

    Easter 2019: chocolates, confections, and baking

    in Pastry & Baking

    Posted

    6 hours ago, heidih said:

    Incredible work being shared.b Thank you. I remember as a kid my aunt and uncle took a class on making those sugar eggs with the hole  on one side that had an Easter "diorama" inside. I was fascinated. Seem to have fallen out of fashion.  Like this https://www.google.com/search?q=sugar+easter+eggs+with+diorama&rlz=1C1GCEA_enUS755US755&tbm=isch&source=iu&ictx=1&fir=RD0mWt3IwwB9rM%3A%2CK9cE1RaA74TXBM%2C_&vet=1&usg=AI4_-kRowBGG212UMSvLgepjEJmI61lGyw&sa=X&ved=2ahUKEwimibvIucLhAhUMKK0KHdgIBN4Q9QEwAnoECAgQCA#imgrc=RD0mWt3IwwB9rM:

     

    Around Baltimore, at the old family run candy houses, you can still get beautiful sugar eggs. I am pretty sure that they are also available at Stever's in Rochester NY. @heidih very cool that your aunt and uncle learned how to make them.

    • Like 1

    Chocdoc Linking up in Lancaster

    in Food Traditions & Culture

    Posted

    Looks lovely even without some bread for smooshing in the sauce. I'm sure you'll be able to dial in the right amount of cook on the poached eggs.

     

    And as I keep saying to myself... I don't need or have space for a Control Freak, CSO, Freeze Dryer, Thermomix, Selmi, melanger, etc.... Don't worry, you have all tempted me into many purchases. Just holding firm (for now) on quite a few more! 🙂

    • Haha 6

    Easter 2019: chocolates, confections, and baking

    in Pastry & Baking

    Posted

    Very nice selection @A Polderman. I have yet to try starch molding, looks like you have mastered it.

     

    Such delicate and lacey chocolate baskets!  They look quite delicate. Did they travel well? How did you keep them from breaking during transport?

     

    I’m confused about your question... what do you mean with are the dragons cocoa butter shells? I have polycarbonate dragon moulds. For this season I am shelling them in dark or milk chocolate and then filling them with a mixture of chocolate & crispy rice cereal. Same process that one uses for chocolate bon bons. Please let me know if I have answered your question.

    Easter 2019: chocolates, confections, and baking

    in Pastry & Baking

    Posted

    1 hour ago, Tri2Cook said:


    I have that mold. Your name for it is much more customer friendly, may have to borrow it. I've been calling them f'ing bunnies. I don't know if Easter production is going to happen for me this year. Maybe some quick and easy stuff. I'm moving this month so gonna be pretty busy with that.

    Good luck with your move! Of course you can borrow the love bunnies name. I just happen to prefer love bunnies to f'ing bunnies. But f'ing bunnies sounds much cooler when Kerry says it than when I do!

    • Like 1
    • Haha 5

    Easter 2019: chocolates, confections, and baking

    in Pastry & Baking

    Posted

    So, what is everyone doing for the pastry & baking side of Easter?

     

    I'm working on the following chocolates: fruit & nut eggs, hollow bunnies, Jelly Belly filled bunnies, coconut bunnies, dragons (filled with rice krispies & chocolate), peanut butter hedgehogs, and malted milk hens. Hoping to finish my dark chocolate production today and get started on all my milk chocolate items.

     

    My father-in-law will be baking the traditional family Easter bread a day or two before Easter. Its an enriched bread and he makes two versions -- one with raisins and one without (I prefer the one with raisins).

     

    126392288_IMG_3158-fruitandnutdarkchocolateegg.thumb.jpg.f9f62284f3c4b255223eb1345cf1820e.jpg 1064224623_IMG_3133-hollowdarkchocolatebunnies.jpg.08967bec97a6fcf86d3a90b670a6e4ea.jpg 1025127183_IMG_3103-jellybellyfilledbunny.jpg.1b74d5c4b0e6b60bae12582e00b341a2.jpg 1860863030_IMG_3124-jellybellyfilledbunny.thumb.jpg.9e7162018033f333c2a1a2fded81e767.jpg 1355428659_IMG_3170-darkchocolatecoconutbunnies.jpg.5173aedee684fdcd55ecb0480151fe14.jpg 264993485_IMG_3140-darkchocolatecrackledragon.jpg.3189085cf405ec2e8267ad9ead48aba7.jpg

     

    And I was lucky enough to spot this couple in the sale moulds stock at last year's eGullet chocolate & confections workshop in Niagara-on-the-Lake, Ontario. These love bunnies help so very much with Easter chocolate production!  ;-)

    421190275_IMG_3181-darkchocolatecoconutbunnies.jpg.3a3230f7cadc06801d1a7372293810b1.jpg

    • Like 14

    PLANNING: chocolatiers dinner at Bulrush

    in The Heartland: Dining

    Posted

    2 hours ago, gfron1 said:

    Those details are locked in already. Open Thurs-Sun, 5-10. I'll modify the tasting menu seating in the system to accommodate the whole group at once time. The price for the dinner is $100 all inclusive (food, tax and hospitality). Drinks are optional/additional. If anyone prefers the bar, we don't reserve those seats. There are 18 seats at the bar and three 2-tops. The menu at the bar is different and will be around $17-20, with the prices again being all inclusive.

     

    TIme for everyone to weigh in @Kerry Beal, @jbates, @tikidoc, @TandemChocoPC, @RobertM, @Chocolot, @Anniebakes . We need to decide on the following:

    - dinner time

    - tasting menu or bar

     

    My preference is for the tasting menu and I would prefer a later dinner since I am coming in Thursday on a late afternoon / early evening flight. What are your preferences?

    PLANNING: chocolatiers dinner at Bulrush

    in The Heartland: Dining

    Posted

    20 minutes ago, gfron1 said:

    I'll be able to manually put you in, and our system will allow 30 days out, so when you are locked in let me know and I can take care of it. I believe I'll be taking the system live on Monday but still waiting on one little thing.

    Thanks Rob, I truly appreciate that, I'm expecting all of St. Louis to be vying for reservations at Bulrush! Wishing all the best to you and your staff.

     

    Will wait until the Bulrush website is fleshed out with hours and pricing and then we'll get everyone on board with a dinner time.

    • Like 1

    Can This Bunny Be Saved?

    in Pastry & Baking

    Posted

    Have you had prior success with this mould? He is a huge bunny! How much does he weigh?

     

    No other suggestions for repairs but if you make him again perhaps you can try painting the mould with a layer of chocolate before you do your final fill and rotate. Hopefully  we'll learn some additional tips at this year's eGullet chocolate workshop that will help you with next year's Easter bunny.

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