Report: eGullet Chocolate and Confectionary Workshop 2019

[Shelby]

@gfron1  STUNNING food.  I'm sure everyone was swooning!  Thank you, Kerry, for the pictures and descriptions.

[Kerry Beal]

 

 

 This morning we are doing our masters class at Kakao chocolate.

[Kerry Beal]

 

 

[Kerry Beal]

Bolyards sandwiches for lunch - I chose the steak.

 

 

 

 

 

[gfron1]

13 minutes ago, Kerry Beal said:

Bolyards sandwiches for lunch - I chose the steak.

I hope everyone enjoyed Bolyards. My favorite.

[Kerry Beal]

 

 

 

[teonzo]

5 hours ago, gfron1 said:

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.

 

Aaaaaaahhhh, now I understand, thanks, I thought they were used the same way. I would have never thought about Moses after reading Bulrush, the Italian version refers to a generic kind of plant, not a specific one (I never read the Bible in English). Thanks for clarifying, I would have lost all these details which give more sense to your restaurant.

For info and curiosity, the Italian word used in the Bible is "canneto", Canneto is the small village home to Al Pescatore, one of the 3 michelin star restaurants in Italy. Seems like a good sign!

 

 

 

Teo

 

[curls]

Almond croissant from Nathaniel Reid bakery. Will have to get there earlier in the day to see all their offerings. Especially the kouign amann.

[curls]

[Kerry Beal]

So in our travels today I saw these at World Market

 

 

Didn’t buy any 

 

 

amused by this 

 

 

dinner at Pappys BBQ 

 

 

Ribs and burnt ends 

[curls]

A few of us had dinner at Pappy’s BBQ before going to Bulrush for the chocolate show & tell. Some photos from that meal...

[curls]

Didn’t get too many photos of tonight’s gathering and chocolate selection but will share what I have. Hopefully some other people got better photos. Our gathering tonight was in the bar at Bulrush and it was fun seeing Rob’s customers go home with chocolates and caramel popcorn from our buffet.

 

The paint drip wall

 

that beautiful table in the lounge

 

and some of the ingredients in my cocktail, which was a negroni riff and quite tasty 

[JeanneCake]

Can I be a spectator next year? I have zero chocolate experience and even less chocolate knowledge but I can wash dishes.....

[tikidoc]

No experience necessary. I knew absolutely nothing the first time I went. I still have a lot to learn as I am one of the hobbyists in the group. Everyone is kind and there are several who enjoy teaching and are happy to show you the basics. And we all chip in on the dish washing!

[Kerry Beal]

1 hour ago, JeanneCake said:

Can I be a spectator next year? I have zero chocolate experience and even less chocolate knowledge but I can wash dishes.....

We would love to have you - dish washing not required!

[Kerry Beal]

Started the morning visiting Nathaniel Reid.

 

 

 

 

 

 

[Kerry Beal]

Picked up a mocca for Rob at Comet Coffee on the way to the school.

 

 

had to get a pic before putting on the lid and hitting the speed bumps

[Kerry Beal]

Played with the thermoformer - 

 

 

 

[ElsieD]

Is that Kouign Aman I see?

[curls]

More thermoforming fun — items & then the thermoformed result.

[curls]

Caramel popcorn

 

And some of that caramel popcorn went on and became panned caramel popcorn!

 

 

[curls]

Group dinner at the Chocolate Pig. I took a few photos and Kerry got all the rest.

 

Halibut

 

One of the two dessert options, not listed on the menu — cake, honey cream cheese, strawberry jam, strawberry sauce, and some chocolate covered bacon.

[curls]

Today’s lunch, made by the college culinary program.

[Kerry Beal]

Dinner at the Chocolate Pig.

 

 

Brothers Perryman 

 

 

 

 

Chicken fried Brussels sprouts 

 

 

Salad

 

 

deviled eggs

 

 

beet ceviche

 

 

 

pork chop ‘on the bone’ yet ‘off the bone’

 

 

soup and sandwich dessert  

 

 

[Kerry Beal]

I swapped an EZtemper for a Vaquform so we would have one here at the workshop to play with. It is eG’s fault! I think it was @curls who suggested it first and dragged me down the rabbit hole.

 

I can’t post video here directly so I’ll link to the Instagram video of our first successful mold. There was a learning curve in the set up phase.