Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.
A visit was made to Emporio Rulli - Alleguede, Chocolot and I had met the owner at our panning course in Las Vegas in 2014 - so we decided to drop around and see his facility. Quite something - he makes 10,000 panettone for November and December. This year he made some panettone that he baked in jars.
Later afternoon meal at Mijata at the ferry terminal - mexican.
Tortilla chips, salsa and guac
Carne asada on acme bread roll
Taco
Chicharon burrito.
A visit was made to Emporio Rulli - Alleguede, Chocolot and I had met the owner at our panning course in Las Vegas in 2014 - so we decided to drop around and see his facility. Quite something - he makes 10,000 panettone for November and December. This year he made some panettone that he baked in jars.
Later afternoon meal at Mijata at the ferry terminal - mexican.
Tortilla chips, salsa and guac
Carne asada on acme bread roll
Taco
Chicharon burrito.
