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Chris Hennes

REPORT: An eG Gathering in STL for Bulrush

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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! 

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"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

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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?

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Nancy Smith, aka "Smithy"
HosteG Forumsnsmith@egstaff.org

"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

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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.

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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."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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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!

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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)
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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."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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Dinner was absolutely fabulous!

Drum roll. And here are the delightful Chris and Karen Hennes

 

IMG_1807_cropped.jpg.7598de539c132ecc4cd65dfa009cb7fc.jpg

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edsel!!  Good to see you again.


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."

 

-The mosque is too far from home, so let's do this / Let's make a weeping child laugh.

    Nida Fazli, poet, 1938-2016 (translated, from the Urdu, by Anu Garg, wordsmith.org)

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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.

 

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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.

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