New Pastry & Baking "Focus" 1/17-1/23/06

[peteswanson]

Sam,

could you go into a little detail about the agar/locust bean gum technique for both the oysters and the chocolate caviar if possible?? Also can you explain the olive oil powder ...maltodextrin???

Thanks

[peteswanson]

BTW...huge fan of the restaurant and your desserts...always inspiring...I think we (my girlfriend and I) were the first people to ask for a dessert tasting menu about 2 years ago...amazing then, even more so now....thanks

[tan319]

So, I guess it's time to close this thread up, as it's already gone past what we allotted for in Sams schedule.

I was rereading it yesterday, there's some great stuff in here, everything I think we were hoping these FOCUS specials could & can be.

Hopefully, at some point, Sam can get to some of the questions that had to go ananswered this time.

On behalf of everyone here on the Pastry & Baking Forum, I would like to thank Sam for being such a gracious guy and for taking time out of what must be an insane schedule to do this.

And then extending it!

And a SUPER THANKS to all who participated!!!

That's what makes this work.

Thanks again, Sam, and don't be a stranger.

Come on 'round anytime!