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Got the cookbook awhile ago and made the Croquants and the Bahamian Rum Cake, both were delicious! No pictures of the croquants but managed to get one of the Bahamian Rum Cake.

Nice job. Love all your other stuff too.Welcome to eG. Where are you located? Beautiful chocolates in your Flickr gallery! I'm guessing that you are from the Netherlands from your gallery title. Are you a professional chocolatier?Welcome to eGullet kris6912.

Chris, a friend in Maryland just tipped me off to another place that I think your group will enjoy, The Stanford Grill www.thestanfordgrill.com. My friend said, "They refer to themselves as a scratch kitchen and they are known for their Woodfire Grilled rotisserie chicken and ribs. I had the chicken and it was amazing – even more amazing was their Red Velvet cake which was made red by adding Molly Dooker wine – a decadent indulgence."

One of the best crabcakes near BWI is a place called Timbuktu http://www.timbukturestaurant.com and would meet what you are seeking – you can get everything from a sandwich to a fancy dinner. Not a fancy place so no need to dress up. If they like Italian food there is a place not too far off the beaten bath call Olive Grove http://oliveg.com. Again – varied menu and prices and no need to dress up. Don't know if your group would be willing to try a Thai restaurant but Little Spice is a good Thai restaurant near BWI http://www.littlespicethairestaurant.co Arundel Mills Mall is close to BWI and has a number of chain restaurants that a lot of people like and Bobby Flay Burgers is there too. A fancier option for those who have a night they want to go out, send them to Elkridge Furnace Inn. Good food and ambiance. https://www.elkridgefurnaceinn.com Hope this helps and you have a great time.

Bill Batemans is a local chain with good food and a varied menu. Need to look at a map of the BWI area and get back to you with other suggestions.

Will you have a car? What section(s) of Baltimore will you be in?

Thanks for organizing this Ruth. It is on my calendar!

They look beautiful! Think they will go well with the bride's theme. What flavors will they be?

cod broccoli rabe fiddlehead ferns pea shoots potatoes shitake mushrooms strawberries

Beautiful minas6907! I also like the step by step photos, so hard to remember to take progress photos when you are the chef and the photographer. Just wondering, when you make taffy, how are you pulling it? Are you using a taffy hook?

Weinoo?

Apry and the Bittermen's Amere Nouvelle a few eGulleters have been talking about.

Jim D. thanks for running additional tests and reporting back. Sounds like you are making a lot of progress and becoming very comfortable with tempering.

I've seen soft caramels and fudge at many farmer's markets and ocean-side vendors. They keep their product in the shade but I have not seen them using refrigeration or other cooling methods. So... it is possible... will need to test with your recipes. They are far less heat sensitive than chocolates but if the day is hot enough you still may have issues. Too bad you can't sell ice cream or frozen yogurt.

I can usually find Droste cocoa in the supermarkets near me... it is a Dutched cocoa. Also if you can not find it locally you can always order online, King Arthur Flour has a number of cocoas available.

Adorable turtles!

Prabha, if you want to go the confection route for the summer, why not try some of the following: salt water taffy, fudge, marshmallows, pate de fruit, lollipops, and caramels.

Jim D. are you sure that your block of Callebaut milk chocolate went out of temper? Other than having problems tempering a new batch of milk chocolate were there any signs of temper loss on the Callebaut block (bloom / color change)? I am wondering if you problems tempering were due to the Chocovision machine and room temperature or if it was truly caused by lack of tempered seed chocolate. As you have probably discovered, just because the Chocovision tells you your chocolate is tempered, does not mean that it is tempered (it may need more time and agitation before it is in temper). Just something else to consider.

I liked the ChocoTransferSheets but did not do a side by side comparison with the transfers from Chef Rubber. I did take home samples of each so when I have a moment I'll compare the two. Thank you very much for all the samples. Thanks to Kerry and all her helpers for putting together such a wonderful event!

Photos of some of the chocolates we made at the workshop. Everyone took home a fabulous selection and we still had plenty to share with Niagara College. <br />

Some more photos from Art & Wilma's wonderful shop, Chocolate FX, in Niagara-on-the-Lake.<br /><br />

Sometimes pectin can take a while to set up. I have had jam that was at just right when canned become very firmly set a few days later. <br /><br />I no longer add commercial pectins; I bought Ferber's book and use her methods. Great results every time.

8:30. There will be breakfast stuff so no need to eat first. I have asked Chris Hennes to send out a PM with my cell number and e-mail on it. Wonderful! So looking forward to this, glad this week is finally here!

What time should we get to the college Saturday morning?