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Looking forward to seeing everyone again and meeting some new folks too! Will need to start thinking about techniques & flavors I want to experiment with. Dinner at Lotus sf Siam!!! This is just about perfect... think you can convince @Alleguede to come to Vegas and bake for us? Missing the spread he put out in Toronto!

Tried their Swiss fondue -- quite tasty!

Hmm... they might be better off keeping Tysons and closing the Galleria store. Sur la Table is in Galleria too (I like their selection better than the current Williams Sonoma offerings). Would be nice to see a kitchenware store at Mosaic.

Thanks for the heads up! Did you pick up anything?

Very nice article. I like the plan for your new restaurant and look forward to having dinner at Bulrush! (A trip to St. Lois will be a lot easier than one to Silver City... of course, you may be booked solid.) Best of luck to you Rob.

Kerry, do you add any sort of booze to this fruit cake? Should it be eaten right away or is it best with some aging?

Today's work: chocolate dipped candied orange peel & almond clusters. Today's fun: chocolate dipped pretzels & almond bark.

Kerry those are shiny & gorgeous! What did you fill them with and how large is that mold?

The rest of the Thanksgiving chocolates... an almond cluster with mesquite smoked almonds & an update to the cranberry-orange piece. Cranberry-orange became cranberry pdf, candied ginger, and, orange ganache.

You're welcome. I hope you like them. Nice chocolate & mint flavor - great for the holidays.

@Tri2Cook are you referring to his Mint Fondants recipe on page 283? If so, I do pipe this filling into molds using a piping bag. I wait until the filling is cool enough to pipe and if it is too thick, I just add some more creme de menthe to thin the filling enough for piping. Once you have piped all your filling, wait until it crusts over and then shell your molds. Enjoy!

What fun! Great way to combine Easter & Thanksgiving too. ;-) Your chocolates sound delicious. Did you see Ewald Notter's Thanksgiving showpiece...? It is gorgeous.

Anna, that truly is an interesting mental image.

In bunny - out Thanksgiving chocolates. Santa would be funnier though. Maybe next year.

Easter bunnies in the melter -- prepared for their reincarnation. ;-)

@rotuts the event sold out -- there were approximately 250 people.

The nachos were wonderful, not included on the menu was the fact that the nachos included pickled jalapenos; this brought a brightness to the dish that was surprising and delicious. These were the lightest, tastiest nachos that I have ever had. Even though the nachos were well endowed with toppings, they were crispy and strong enough not to collapse when you picked them up. More of those nachos and a poached egg on the side would be a great breakfast.

The banana pudding was delicious! It was served warm and had a wonderful smooth texture with nice chunks of banana. The meringue on top was also, just right. The folks at my table joked when others joined us that they wouldn't like the pudding at all and that they would help take care of it for the newcomers.

Last weekend I got my autographed copy of the book during Vivian Howard's book tour! It was wonderful to meet her and try her food (which was delicious). A few pictures of the event:

Getting ready for Thanksgiving with a salted pumpkin caramel and a new flavor idea, cranberry-orange. May need to make some adjustments to the cranberry-orange -- still pondering.

Another user of the Magnum pepper mill. I have a large and a medium. They work well and are easy to fill. I've had them for years.

Meant to post this when I baked it but better late than never! A challah with apples & honey.

Very glad that I got this book and have started cooking from it. Mesquite flour is a wonderful ingredient! Doubt I would have started using it without this cookbook. Muscovado sugar is also wonderful (but I knew about this one before Rob's cookbook). Baked up some mesquite chocolate chip cookies, delicious! This recipe makes a lot of cookie dough for the home cook... so I formed about two-thirds of it into a log & am storing it in the freezer for the next time I want to bake cookies.The flavors are wonderful and I love the smell of the mesquite that came from the oven when the cookies were close to being done baking.

No worries, enchiladas and lasagna are always smothered with cheese. :-)

I brought a salad: roasted butternut squash & onions, spiced pecans, dried cranberries, and feta cheese. I am planning to try out Lisa's slow cooker stacked enchiladas so I am ready for the next event (it will also make a great weeknight dinner). Thanks for all the ideas! Sorry, no pictures, it was a busy week.