Jump to content

  • 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.

REPORT: An eG Gathering in STL for Bulrush

Chris Hennes

By Chris Hennes
in The Heartland: Dining

 Share

Recommended Posts

Smithy

Smithy

Posted
Posted

The whole adventure looks grand. I'm sorry I couldn't be there, and I'm sorry @kayb couldn't stay for the entire event. Does that mean that the Cardinals game didn't materialize?

 

Thanks for the report, Chris. Note to the other participants: your reports would be welcome too! 

  • Like 2

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites
Smithy

Smithy

Posted
Posted
6 hours ago, Chris Hennes said:

At this point, the knives came out:

DSC_1562.jpg

 

This line really made me giggle. The knives look too pretty to just register the comment with a laugh-emoji, though.

 

6 hours ago, Chris Hennes said:

The penultimate course, an intermezzo of sorrel mousse and redbud vinegar jelly atop a buckwheat sablé:

DSC_1577.jpg

 

@gfron1, all of the food sounds wonderful but this bit sounds like something we might try at home. Sorrel mousse? Redbud vinegar jelly? Pointers would be appreciated, if you're willing and have time.

 

 

6 hours ago, Chris Hennes said:

Thanks of course to @gfron1 for having us in for dinner and putting up with our incessant stream of questions, and to @Alex for arranging the whole thing in the first place! Here we all are in front of the famous wild persimmon drip wall:

DSC_1601.jpg

 

That is a great picture, with a wonderful backdrop. I love the look of that wall! I can identify some of the members in the picture, but it would be lovely to know who-all is in this picture...if someone is willing?

  • Like 2

Nancy Smith, aka "Smithy"
Host, eG Forums - nsmith@egstaff.org

Follow us on social media! Facebook; instagram.com/egulletx; twitter.com/egullet

"Every day should be filled with something delicious, because life is too short not to spoil yourself. " -- Ling (with permission)
"There comes a time in every project when you have to shoot the engineer and start production." -- author unknown

Link to comment
Share on other sites
Alex

Alex

Posted
Posted
11 hours ago, Smithy said:

That is a great picture, with a wonderful backdrop. I love the look of that wall! I can identify some of the members in the picture, but it would be lovely to know who-all is in this picture...if someone is willing?

 

From left to right: Alex, Ms. Alex, cyalexa, TdeV, Rob (gfron1), Chris Hennes, Ms. Hennes.

  • Like 5
  • Thanks 7

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites
Kim Shook

Kim Shook

Posted
Posted

Thank you SO much for posting this, @Chris Hennes!  You have to know that this means so much to the folks who weren't able to come.  And it looks like @gfron1 has an incredible success on his hands.  Congratulations!  Bulrush honestly looks like everything that you hoped it would be!

  • Like 5

Kim

Kim's Cookbook

What Fresh Hell is This?

Link to comment
Share on other sites
Alex

Alex

Posted
Posted (edited)

I don't know enough to say whether Bulrush is sui generis, but it's got to be a very, very small club. Beyond the food and spot-on alcohol pairings (thanks, Chris), it was eye-opening as to what could be done with food (and a small kitchen and just two chefs). Those of you who've followed the Bulrush forum know how much thought and care went into both the big and small pictures. And the meal itself was far, far from boring -- which even highly touted restaurants can fall victim to. I fully expect another Beard nomination, if not an award, for Rob and/or the restaurant, and for Bulrush to be named one of 2019's the best new restaurants by Food & Wine magazine.

 

The $155 for food and alcohol pairing (I'd say wine pairing, but one of the pairings was a pear cider) includes tax and tip, so here in Michigan it's the equivalent of about $125 sans -- absolutely worth it.

 

Hint: The main dining area seating is in a "U" around the kitchen. If in a group of three or four, when you make a reservation, ask if you could be seated at a corner.

 

 

Edited by Alex (log)
  • Like 7

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites
Alex

Alex

Posted
Posted

edsel!!  Good to see you again.

"There is no sincerer love than the love of food."  -George Bernard Shaw, Man and Superman, Act 1

 

"Imagine all the food you have eaten in your life and consider that you are simply some of that food, rearranged."  -Max Tegmark, physicist

 

Gene Weingarten, writing in the Washington Post about online news stories and the accompanying readers' comments: "I basically like 'comments,' though they can seem a little jarring: spit-flecked rants that are appended to a product that at least tries for a measure of objectivity and dignity. It's as though when you order a sirloin steak, it comes with a side of maggots."

 

"...in the mid-’90s when the internet was coming...there was a tendency to assume that when all the world’s knowledge comes online, everyone will flock to it. It turns out that if you give everyone access to the Library of Congress, what they do is watch videos on TikTok."  -Neil Stephenson, author, in The Atlantic

 

"In questions of science, the authority of a thousand is not worth the humble reasoning of a single individual." -Galileo Galilei, physicist and astronomer

Link to comment
Share on other sites
edsel

edsel

Posted
Posted

My dinner on Thursday was amazing. Here are a couple of courses that differed from the ones that Chris posted.

 

DSC03559.thumb.jpg.8b091364f1309606cfad7c051473d7c1.jpg

 

Course 1

Fermented Blueberries
Pickled Cucumber & Purslane
Blueberry Crémeux
Fermented Elderflower Honey Amazake Sphere

 

DSC03606.thumb.jpg.fca8c2476f88366ca4fd9794053e2790.jpg

 

Course 7

Juniper Pickled Blueberry
Bluberry
Cinnamon Pecan Praline Custard
Almond Daquoise
Berry Milk Crumb

 

I uploaded my full set of photos to Flickr.

 

  • Like 7
  • Thanks 1
  • Delicious 3

My Photo Sets (mostly food!) :: Heartland Gathering Photos

Link to comment
Share on other sites
  • 2 weeks later...
cyalexa

cyalexa

Posted
Posted

I was so glad to be a part of this trip. We had many great experiences in addition to the amazing dinner. I particularly enjoyed the Farmers' market.

Thanks to Alex for organizing and to Chris for the report.

  • Like 4
Link to comment
Share on other sites
 Share
Go to topic listing
×
×
  • Create New...