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Chocolot

Chocolate Workshop 2017 Las Vegas

45 posts in this topic

Finally have most of the details worked out. This is a sharing experience. The attendees teach each other and socialize at the same time. The number of attendees is firm. There just isn't a large enough space to accommodate more. The Chocolate Dr. will be showing the EZ Temper and will teach tempering in general. She always has something new to show the group, some gadget she has found to help with chocolate handling. (This should put the pressure on her:). 

EGullet Chocolate Workshop will be held May 20-21 in Las Vegas. May 19 will be a 4 hour Master Class taught by Jean Marie Auboine. Time and topics covered TBA. All will take place at JMA Chocolate studio, 4780 W Harmon Ave #1, Las Vegas, NV 89103.

Hotel is at your discretion, but we have negotiated rates with the Tuscany 255 East Flamingo Road. Rates are $69/night Sunday-Thursday. $129/night Friday and Saturday. You can add extra nights to your stay at these rates. WE DO NOT HAVE TO PAY ADDITIONAL RESORT FEES! There is plenty of free parking and it is only about $10 ride from the airport.

To take advantage of our rates, call the Reservation department at 877.887.2261 and ask for the chocolate workshop group rates.

To sign up for the workshop, go to http://chocolot.com/products-page/. The last two items are the master class and workshop. There is only room for 25 in the workshop, and 15 in the master class. The charge for the workshop is $165. The Master class is $115. As usual, once you commit and purchase your spot, there is no refund. You are free to negotiate a sell or trade with someone on your own, but the organizers are not in a position to offer a refund.

We will plan on some restaurant visits including Lotus of Siam, probably on Thursday. Also a visit to Chef Rubber is in the works. If you come in early, there will be something fun to do. A car is helpful, but not necessary. There will be several cars and if nothing else, there is Uber or cabs.

To recap, first, sign up for workshop and/or master class at http://chocolot.com/products-page/, then make room reservations if you are using the Tuscany.

Looking forward to seeing our EGers.

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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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!

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Wish I could join all of you!  Next year perhaps!  Have fun. I just know you will. 

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Anna Nielsen aka "Anna N"

...I just let people know about something I made for supper that they might enjoy, too. That's all it is. (Nigel Slater)

"Cooking is about doing the best with what you have . . . and succeeding." John Thorne

Our 2012 (Kerry Beal and me) Blog

My 2004 eG Blog

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I'm in, and may possibly be bringing a surprise guest!  

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Kerry - you may need that room in the suitcase for the new finds from Vegas.....

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Plan to come in early on Thursday if possible. We are planning a trip to Chef Rubber in the morning and a visit and possible demo at Melissa's studio in the afternoon. Also dinner at Lotus of Siam.


Edited by Chocolot (log)
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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Looking forward! 

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It has been brought to my attention that we have not been compiling a list of attendees. Here goes, but I don't know the EG name for some, so I will use initials. If you are listed, let me know and I'll put your EG name.

Attending:

Kerry Beal

Chocolot

Casino Cassidy

Robert M

Curls

Lambrecht Gourmet

RM

Steve L

CS

Kimberly M

Tiki Doc

Csar6

Sam m

Jim D

RoMo

NC

If you are thinking about it, let us know and we will list.


Edited by Chocolot added names (log)

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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On 2/7/2017 at 10:07 PM, Chocolot said:

Plan to come in early on Thursday if possible. We are planning a trip to Chef Rubber in the morning and a visit and possible demo at Melissa's studio in the afternoon. Also dinner at Lotus of Siam.

 

 

Plans are still very fluid. Come as early as possible. Melissa can only see us in the morning, so plans will be shifting.


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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On 2/12/2017 at 6:45 PM, Chocolot said:

It has been brought to my attention that we have not been compiling a list of attendees. Here goes, but I don't know the EG name for some, so I will use initials. If you are listed, let me know and I'll put your EG name.

Attending:

Kerry Beal *

Chocolot *

Casino Cassidy *

Robert M *

Curls 

Lambrecht Gourmet  *+1

RM *

lebowits *

CS *

ChocolateMom +2

Tiki Doc *

Csar6 *

Sam m *

Jim D *

RoMo * +1

NC *

BS *

 

* means Master Class

If you are thinking about it, let us know and we will list.

 

I have updated the list, The Master class is now full. Still have 9 spots for the workshop. Hoping to see many of you. If you are still interested in Master class, start a list and we will see if anyone is interested in selling spot.


Edited by Chocolot plus 1's new signup (log)

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Who are the lucky master class attendees?

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Hi, I'm Checking in on eGullet. Booked at the Tuscany with spouse. We're arriving on Wednesday night, so I'm interested in the Chef Rubber and the afternoon demo on Thursday afternoon. Doing dinner plans separately though with Spouse and a friend.  Spending Friday playing tourist and workshop on Saturday/Sunday. I see my name is already on the workshop list :-) Looking forward to this. 

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1 hour ago, curls said:

Who are the lucky master class attendees?

I edited above list. If * next to name, they are in Master Class.

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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7 hours ago, Chocolot said:

I have updated the list, The Master class is now full. Still have 9 spots for the workshop. Hoping to see many of you. If you are still interested in Master class, start a list and we will see if anyone is interested in selling spot.

 

 

Just for clarification, if someone is coming to Vegas with you or you want to include someone in the Meet N Greet or other social activities, it is helpful if we have an idea of numbers. That is why the plus 1 etc. If it is convenient, just let me know and I will add to list. Also, I don't know some of the EG names. If I only have your initials, please advise.


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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I'm in this year and looking forward to seeing you all!

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Steve Lebowitz

Doer of All Things

Steven Howard Confections

Slicing a warm slab of bacon is a lot like giving a ferret a shave. No matter how careful you are, somebody's going to get hurt - Alton Brown, "Good Eats"

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It has been brought to my attention that we have not been compiling a list of attendees. Here goes, but I don't know the EG name for some, so I will use initials. If you are listed, let me know and I'll put your EG name.

Attending:

Kerry Beal *

Chocolot *

Casino Cassidy *

Robert M *

Curls 

Lambrecht Gourmet  *+1

RM *

lebowits *

CS *

ChocolateMom +2

Tiki Doc *

Csar6 *

Sam m *

Jim D *

RoMo * +1

NC *

BS *

Daumas Chocolatier

* means Master Class

If you are thinking about it, let us know and we will list.

 

Updated list


Edited by Chocolot add attendees (log)

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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On 2/20/2017 at 1:13 PM, Chocolot said:

It has been brought to my attention that we have not been compiling a list of attendees. Here goes, but I don't know the EG name for some, so I will use initials. If you are listed, let me know and I'll put your EG name.

Attending:

Kerry Beal *

Chocolot *

Casino Cassidy *

Robert M *

Curls 

Lambrecht Gourmet  *+1

RM *

lebowits *

CS *

ChocolateMom +2

Tiki Doc *

Csar6 *

Sam m *

Jim D *

RoMo * +1

NC *

BS *

Daumas Chocolatier

Susan L

 

* means Master Class

If you are thinking about it, let us know and we will list.

 

Updated list

 

 

Welcome Daumas Chocolatier. Looking forward to learning from you.


Edited by Chocolot update (log)

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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On 2/20/2017 at 1:13 PM, Chocolot said:

It has been brought to my attention that we have not been compiling a list of attendees. Here goes, but I don't know the EG name for some, so I will use initials. If you are listed, let me know and I'll put your EG name.

Attending:

Kerry Beal *

Chocolot *

Casino Cassidy *

Robert M *

Curls 

Lambrecht Gourmet  *+1

RM *

lebowits *

CS *

ChocolateMom +2

Tiki Doc *

Csar6 *

Sam m *

Jim D *

RoMo * +1

NC *

BS *

Daumas Chocolatier

Susan L

* means Master Class

If you are thinking about it, let us know and we will list.

 

Updated list

 

 

Welcome Daumas Chocolatier. Looking forward to learning from you.


Edited by Chocolot (log)

Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Only 6 spots left. If you have been thinking about, now is the time to sign up.


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Here is our tentative agenda. There are only 2 spots left!!

 

LAS VEGAS EGULLET WORKSHOP AGENDA

 

Thursday, May 18, 2017

 

Chef Rubber   6627 Schuster St, 

 

3-5 pm Jinju Chocolates and Pastries

7345 S. Rainbow Blvd., Ste 130

Jin Caldwell will show us chocolate decorations and sample bon bons. No charge.

 

7pm Lotus of Siam   953 E Sahara Ave A5

       No host. Don’t be late. Reservations won’t hold. Spouses and guests are welcome. Let us know how many.

 

Places to visit

 

Crunch Donuts

1220 E. Harmon Ave

Las Vegas, NV 89119

 

Eat --  Wonderful breakfast and lunch

707 Carson Ave,

 

Ronald’s Donuts

4600 Spring Mountain Rd

 

 

Friday May 19, 2017

 

CLASS DRESS: Chef jacket or apron, closed toe shoes, NO HAIR COVERING NECESSARY.

 

 

9:30-11:30 am Tasting at Melissa Coppell Studio 9001 West Sahara Ave. She will give a one hour spray demo, a directed tasting of 4 of her bon bons. Cost $20 per person. Please bring cash.

 

Lunch on your own

 

1-5  Master Class by Jean Marie Auboine 4780 W. Harmon Ave.

        

         Ganache 2 ways-slabbed and shelled

         Caramel

         Nougat

         PDF

 

 

7-8 Meet N Greet Tuscany Hotel

         Bring some confections you have made to share with group. There will be about 35-40 attending.

 

We want to thank our sponsors for this event: Tom Polk from TCF sales, Kim from Bakers C&C, Kerry from EZtemper, and Kurt from Glarus Gourmet??

 

Grab a quick bite before event, or plan on dinner after.

 

 

Saturday May 20, 2017

 

CLASS DRESS: Chef jacket or apron, closed toe shoes, NO HAIR COVERING NECESSARY.

 

 

Breakfast on your own.

 

 

8:30 am, Be at JMA classroom ready to go. 4780 W. Harmon Ave.

 

 

Work on your own projects, or participate in our directed activity by working in teams to make

Ganache with water, milk and cream. We will finish on Sunday and taste for differences.

 

Peer teaching: tempering, croquant,, toffee, dry and wet caramel, cocoa butter spraying and other techniques.

 

A sandwich lunch is provided.

 

Clean up at 4:30, leave by 5

 

 

 

Sunday May 21, 2017

 

Breakfast on your own

 

8:30 am, Be at JMA classroom ready to go. 4780 W. Harmon Ave.

 

 

Finish projects or start new ones.

 

Enrobing

 

A sandwich lunch is provided.

 

Photo’s of products we made.

 

Clean up at 3:30, leave by 4

 

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Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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All spots are taken:)


Ruth Kendrick

Chocolot
Artisan Chocolates and Toffees
www.chocolot.com

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Thanks, @Chocolot, for the schedule of events for the workshop. I have a few questions. Those of you who have been to previous workshops, and especially those who were at the previous one in Vegas, will already know the answers to much of what I am asking, but this is my first time at a workshop (and also first time in Las Vegas). I’m posting the questions rather than using PM in case there are others with similar questions.

 

1. It’s great that we are going to Chef Rubber on Thursday, May 18. Is the time for this visit known at this point?

 

2. At the previous Vegas workshop there was a long list of confection-related places that might be visited. I don’t know how many of those the participants actually went to, but are there any others that are “must see” (besides Jinju, which is on this year’s list)? I don’t know the geography, but is it possible there might be free time in the morning or early afternoon to take in other places?

 

3. For transportation to  the various locations (Chef Rubber, Lotus of Siam, Melissa Coppel’s, etc.): If we don’t have a car, do we just grab cabs, or are there likely to be rides from other workshop participants staying at the Tuscany Hotel?

 

4. For the meet & greet on Friday evening, I can’t quite imagine eating dinner after gorging on chocolates. Is the session likely to last beyond the stated 7-8 p.m. time frame? Any possibility of moving the event to a later time—after dinner? And a more essential question: Do previous participants have suggestions for transporting our chocolates? Even in carry-on luggage, conditions will be difficult, and I see that Vegas is likely to be between 90 and 100 degrees while we are there. We all know the melting point of chocolate. How was it done last time?

 

5. For breakfast before the workshop sessions, is the café in the Tuscany OK, or are there other places nearby?

 

6. I noted that last time there was a group dinner on Saturday night, but this time we are on our own. I am also staying over Sunday night, so have two dinners to think of. I have spent time reading reviews, and they offer the usual confusion: for every outstanding review for a restaurant, there is another that is really negative (even for Giada’s place!). In general I would like to try something interesting and exciting, but $200+ for a meal is more than I want to spend, and that price is not all that unusual for the Strip restaurants of famous chefs—not to mention the difficulty of getting a seat for one person in the higher-end places. Surely there must be chefs doing good things at a price for ordinary mortals. What are some good sources for reviews? (I have read Epicurious, TripAdvisor, and Eater, but some of them are limited in the number of restaurants covered.) Any guidance would be appreciated.

 

Thanks in advance for any help.

 

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