curls

At National airport waiting to board the airplane. Had a bit of lunch at the airport, quite acceptable for airport food. Looking forward to tonight’s dinner at Bulrush. Hoping all goes well and I see everyone in St. Louis tonight!

I should have realized that you would bring the thermoformer and gone to a maker lab and put a few things together... maybe next year. Will see what I have lying around instead for this year's thermoforming adventure!

As mentioned earlier, some photos of the Mother's Day meal. Not pictured are the bread and salad. Also, looking at Kim Shook's earlier photos, I realize that it would have been nice if I had caputured some dining room shots with everything arranged and served. Hopefully I'll remember next time. Everyone apperared to enjoy the meal and I can highly recommend the KAF berry blitz torte. chicken pot pie with phyllo crust berry blitz torte, recipe from King Arthur Flour

Reviving this older thread to ask what are your Mother's Day cooking plans this year? I will be hosting my mom and mother-in-law this year for dinner, along with a few guests. The planned menu is: chicken pot pie with a phyllo dough top crust, salad (salad greens, tomoatoes, cucumber, peppers, avocado), store-bought loaf of bread, and KAF berry blitz torte. I have experience making (or buying) everything except for the torte. Have been looking for an occasion to make the torte and finally have enough time and people to bake it! Will try to take some photos and post them after the event.

@Pastrypastmidnight congrats on all your sales! Feel free to try some new / experimental stuff and bring it for Friday... I might also suggest that you bring those spumoni macaron. 🙂

From the pictures Rob posted towards the beginning of this topic, it looks like there is a lot of equipement that we can use at the culinary school. But like someone else mentioned, if you have room, bring the items that you like to work with: recipes, thermometer, scrapers, moulds. If you don't want to bring anything with you, there should be plenty there and this group will figure out a way to make it all work out. Things that have been at past workshops for everyone to use: dark, milk, and white chocolate cream glucose syrup sugar cocoa butter colored cocoa butters transfer sheets herbs spices salt nuts fruit purees gelatin ingredients for making pate de fruit and usually much, much, more than I mentioned If you look at some of the past workshop reports, you might get a better feel for it. Here are some links (we took a lot more photos at the earlier workshops): https://forums.egullet.org/topic/156688-report-egullet-chocolate-and-confectionery-workshop-2018/ (Niagara on the Lake, ON) https://forums.egullet.org/topic/154960-report-egullet-chocolate-and-confectionary-workshop-2017/ (Las Vegas, NV) https://forums.egullet.org/topic/153231-report-eg-chocolate-and-confectionery-workshop-2016/ (Toronto) https://forums.egullet.org/topic/151277-report-eg-chocolate-and-confectionery-workshop-2015/ (Fairfax/Merrifield, VA) https://forums.egullet.org/topic/148418-report-eg-chocolate-and-confectionery-workshop-2014/ (Las Vegas, NV) https://forums.egullet.org/topic/144916-report-eg-chocolate-and-confectionery-workshop-2013/ (Niagara on the Lake, ON) REPORT: 2012 Candy and Confection Conference (Woodbridge, VA) 2011 conference (Niagara on the Lake, ON) 2010 conference (Gaithersburg, MD) 2009 conference (Niagara on the Lake, ON)

@gfron1 is breakfast and/or lunch included for Saturday and Sunday? Otherwise, can you recommend somewhere near the Courtyard by Mariott to purchase breakfast sandwiches/burritos and simple lunch items. I'm ok with picking up provisions at a grocery store if that is easier than a cafe/deli/restaurant. Thank you!

Just checking since you did not mention this in the word doc of conference notes... will Jon Schmuke be coming Saturday to do the hard candy demo? I hope he is still part of the agenda.

I remember from a few posts back that Forest Park Community College Hospitality Building has a Selmi and enrobing line. @gfron1 does the college also have a confectionary guitar that we may use? Will there be polycarbonate chocolate moulds that we can use or should be bring our own?

Consolidated replies for Ozark Tasting Menu dinner at Bulrush 7:30 PM Thursday 16 May 2019. attending (12 people): - curls - Kerry Beal - Chocolot - jbates - RobertM - tikidoc + Maddie - lambrecht gourmet + Nancy - @chocoera + 2

So how much room will Bulrush have for a chocolate exchange/display area? The last couple of pre-workshop show & tells have filled up a ton of space. May want to trim down the amounts or number of offerings to fit the available space.

With Ericka plus two our final count is 12 people. If anyone would like to change their numbers, please post ASAP.

Was browsing thru social media and discoved taht someone got a photo of them... here are the quail eggs! Haven't see any other photos of these so your guess is a good as mine on type of bread or dough used for the cup portion of the recipe.

Friday at Bulrush works for me too.

I've had an empty jar of marinated mushrooms for too long! Made a fresh batch of HungryChris' marinated mushrooms today -- reused the existing brine/dressing mix and added additional onions, spices, salt, and vinegar.

Thanks for the link Kerry. Definitely not an "eggfest." Maybe they should check out this video from the Big Green Egg to see what an eggfest is supposed to be

So sad... I was looking forward to seeing what you and Anna would make and seeing all your pictures of Toronto eggfest. If you can find out more about their catered eggfest and share with us, it would be appreciated.

Eggselent question... didn't see prep or finished product. Many more attendees this year, even though we got there 15 minutes after the fest opened, we weren't able to set up our chairs / picnic spot in one the grassy area behind the cooks, we were off to the side of the cooks and I had a lot more difficulty checking on the status of all the cooks.

The lettuce wrap is indeed the Gyro / Mary USE-TA and it was delicious. Just a great combination of flavors and textures. After so many plain meat dishes, the crunch from a romaine leaf along with a nice combo of flavors was quite refreshing. The middle photo was the dessert hit for me. The cook team called it a King Shot: a donut hole topped with vanilla ice cream, caramalized bannanas, peanut butter sauce, honey, and a bacon garnish. They cooked the bananas on the BGE in a cast iron pan until they were soft and nice caramilized -- don't know for sure, but guessing they cooked the bananas with butter, sugar, and possibly some rum. I had also tried a pineapple head spiced chocolate chip cookies, an apple dumpling, and the rhubarab cake. Did not come back in time to see the bouron glazed apples and sweet potatoes with pecans -- was curious about that one. Not too many desserts this year. Ah, the salmon, that is a great recipe and the ladies who make it are wonderful cooks (Indigo Farms Seafood owners, Susan Handy and Teresa Nester). They were at Dizzy Fest last year too (and probably many years before that) and the salmon was one of the dishes they made last year. I have made it on my Kamado Joe and it works very well -- when I make it I omit the maple syrup Their basic recipe is posted on the Dizzy Pig website -- https://dizzypigbbq.com/recipe/raging-river-maplebutter-crusted-salmon/. The owners of Indigo Farms Seafood teach a Seafood Class at Dizzy Pig and it is on my list to attend some year. The Q&A lasted a bit less than an hour but could have gone on for much longer. Most of the questions were about cooking brisket (the stall, the wrap, the crust, etc.) and how the speakers techniques were similar and different from each other. They also mentioned the differences in cooking for competiion & cooking for yourself. This year, I did not pick up any new ideas but I had a wonderful time being outside with friends, enjoying the beautiful weather, and sampling many of the food offerings. There teams were more traditional cooks and generally stuck to the classic BGE recipes & techniques. The stand-out team for me was the Serial Grillers but that was based on their flavors and the consistency of their cooks. At last year's event there was a lot more variety in dishes and cooking techniques. Based on the photos I see from the Toronto EggFest that Kerry Beal participates in each year, I think that the Toronto group has a lot more variety in their cooks and techniques. Would like to check out some of the other EggFests... the one in Georgia and the one in Toronto seem to be two of the most interesting.

The rest of the photos from DizzyFest 2019... Roundtable Q&A with Ray "Dr. BBQ" Lampe, Chris Capell, and Tuffy Stone. Some of the food - please ask if you would like to know more about any of the dishes. Breakfast casserole from one of my favorites teams, the Serial Grillers, The scene The demo eggs The door prizes The price of various charcoals at DizzyPig

I wanted to try that one... especially the grits... but didn't manage to walk by when it was available.

Photos of the menus. Sadly a lot of cook teams did not have posted menus. Tasty food but so far nothing photo worthy — will keep a look out.

DizzyFest today in Manassas, Virginia! Any other eGulleters attending? I'll post some pictures of the event. They sold over 600 tasting tickets this year. Special event this year, a roundtable Q&A with Ray "Dr. BBQ" Lampe, Tuffy Stone, and Chris Capell.

I’m rather sure I’m in the minority, no airbrush in my shop and not planning to get one. So no interest in airbrush maintenance but sounds like a great idea for everyone who is airbrushing.

@gfron1 when you have a chance, please post a list of the registered master class and workshop participants. Did any St. Louis residents sign up?