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Report: eGullet Chocolate and Confectionary Workshop 2019


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And so it begins again! I’m winging my way to St Louis via Detroit instead of Atlanta due to a flight delay that would have had me miss my connection.

 

I can’t seem to upload photos right now - will try to add my lounge breakfast and tomato juice when I reach Detroit.

 

 

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335FBED1-1F03-48DF-B49A-67FA141F99A1.thumb.jpeg.b8bb8e6efc99577b3eb4ec1e096ec0be.jpeg

 

my breakfast in the lounge - I had about 20 minutes in there 

 

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The puddle jumper to Detroit - think it might the the same plane to St Louis

 

 

 

 

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I decided to drive to the workshop and stopped for the first night in Clarksville, TN (yes...the Clarksville made famous by The Monkees).  After 10 hours of driving, I was hungry and a bit tired.....Mission BBQ was about 1 Mile from the hotel....

had their sampler of moist brisket and pulled pork.....

 

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22 minutes ago, RobertM said:

I decided to drive to the workshop and stopped for the first night in Clarksville, TN (yes...the Clarksville made famous by The Monkees).  After 10 hours of driving, I was hungry and a bit tired.....Mission BBQ was about 1 Mile from the hotel....

had their sampler of moist brisket and pulled pork.....

 

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Damn that looks good - I’m in steerage on my way to Minneapolis - no food for me!

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Hope my luggage makes it with me - or no chocolates.

 

Just received a picture from Ruth - Bob with my luggage in St Louis!

Edited by Kerry Beal (log)
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We are delayed as well. Our original flight was pushed back 4 hours (would have missed dinner tonight) so we switched departing airports. Still routed through Chicago but we have delays here due to storms - had to wait on the tarmac because nobody allowed out to hook runway to plane, then we got off and another delay so we had to wait to get our bags (which we had to gate check). Then we got to our gate, then a gate change. And now we are waiting on our plane to get here. 

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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!

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The weather here is beautiful.  90 degrees....(according to the car thermometer), partly cloudy, beautiful blue sky behind the clouds.  A perfect day for a Confectionery Workshop....

 

Kerry, your luggage arrived sans you, but it is currently safe and sound in your room.

 

 

 

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I made it to Atlanta.  One more flight to go!  I don’t travel by myself very often and I’m realizing that airports are so much easier without 3 little kids in tow.  It’s kind of relaxing to sit here while I know my husband is at home running carpool and after school activities 😂

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A mid afternoon snack was called for as dinner at Bulrush STL is at 7:30.....

 

We stopped at Fields, a lovely grocery store.....not as awesome as Wegman’s......

 

chicken fingers........not exciting, but, it fit the need3C88FF9E-DD4F-4ACF-B5DF-15C098FFFEB4.thumb.jpeg.8811031b32a5d0896e51c6dfc33cc17f.jpeg

 

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Edited by RobertM (log)
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Rob recommended Randall liquors and wow.....what an amazing store.....and yes, I left my fingerprints on many bottles and took some with me.....

 

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Ruth made another good friend!  

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 This is Cornflower salad. Sassafras pickled apple and cucumber, pickled cat tail, black locust blossom, amazake broth and yarrow pickled rhubarb. 

 

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 White bass wrapped in wild mustard leaf and steamed, potlicker  foam, ramp oil and a honey mushroom Cracklin. 

 

 

 

 

 

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Handpie - fermented sweet potato, handmade ricotta, elderberry and black locust blossom decor

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Pate of venison and pork, collards, burdock root chips,  carrot chow chow, bean miso

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The donut course –  A fermented persimmon doughnut with roasted sweet potato caramel a kitchen scrap chawanamushi and a golden rod cloud.

 

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Pork cheeks, asapagus, potatoes 

 

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Elderberry part of Philly (pate de fruit)

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 Persimmon vinegar pie, rice crisp, persimmon me so (miso) ice cream, oyster mushroom pepita streusel 

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Tonight I'll post the pictures - shall try to add descriptions tomorrow when I'm awake. 

 

Edited by Kerry Beal (log)
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2 hours ago, teonzo said:

Little verbal curiosity for @gfron1: is there a reason why you used "cattail" instead of "bulrush" in the menu on the wall?

 

 

 

Teo

 

Bulrush is the term common in Europe. In America few know the word although most are familiar with the word because of Moses in the Bulrush. We work hard at not using jargon or uncommon terms when describing our food (sometimes quite a challenge), but like a little mystery and uniqueness in our name.

 

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