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Kerry Beal

Report: eGullet Chocolate and Confectionary Workshop 2019

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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

 

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Teo

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

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

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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.

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The paint drip wall

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that beautiful table in the lounge

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

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

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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!

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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!

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Is that Kouign Aman I see?

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More thermoforming fun — items & then the thermoformed result.

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Caramel popcorn

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

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

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Halibut

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

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

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Dinner at the Chocolate Pig.

 

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Brothers Perryman 

 

 

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Chicken fried Brussels sprouts 

 

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Salad

 

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deviled eggs

 

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beet ceviche

 

 

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

 

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soup and sandwich dessert  

 

 

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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.

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