And here are pictures from Koo’s egg tempra workshop. Loads of bunnies. 😉
First Koo and then the class. This was a jam packed and exciting class. Koo is a dynamic teacher and completely into her painting with tempera. Even if you are a fiber artist, if you get a chance to take this class, do it. You’ll learn more about painting and art in one week than you could imagine.
Here are the pictures for the class enjoy. Starting with Tony’s picture. This was indeed a wunnerful workshop with some great people. Those of you that missed it missed a great class. Boo hoo.
October 28 – Nov 3
Piecing It Together
Carol Taylor
Piecing
All Levels
There is still room in this workshop but it is filling fast.
We also still have
October 21 – 27
Piecing It Together
Carol Taylor
Piecing
All Levels
but it’s full for now. If you want to sign up, please do so. You never know.
In other words, we have two sections of the same Carol Taylor class back to back, one right after the other. Enjoy.
I buy from Swiss Chalet, an importer and wholesaler for Felchlin. They had this promotion. All I had to do was buy chocolates in one year and I get a free 12kg melter. Ain’t that sweet?
Yummey!
Basically, you make the edible mirepoix just like normal, then don’t put in the ham or the spicy capicola and instead, when about to serve, put a little bit of white truffle oil on the chicken or better, slice some fresh white truffles on top.
I used Roland which has some real truffles in it.
OK. This is bare bones. So, go to the following recipe and then rather than put the ham in, do the above.
And Tony van Hasselt had dinner with them. Everyone loved the food and had a good time at the workshop. I got a sitting O! I think they had fun with the ice cream with the chunks o’ chocolate. Actually, raspberry cordials.
Funny, our one semi-vegetarian, I served two egg dishes, both with truffles, one white and one black. Nice. I love white truffles with eggs for dinner. Hell, black truffles work for me, too.
You can order chocolates and yes, we will ship them to you.
These are the milk chocolate. I didn’t take any pictures of the dark.
We also need better lighting. I think we can use the studio for that. Next step, after getting the display cabinet, here’s the one we are thinking of, is to set up the store website.
We’ll get something like this. Not quite sure.
First, our master of ceremonies, our quinsentential Long Island painter, How(wow)ward Rose.
Uh oh, here comes trouble, the Joan twins. What lovely smiles. What wonderful people.
I finally learned how to spell your name, Gayle. Enjoy the chocolates.
Lane, did you get your painting back?
There just isn’t enough of Diane and Barabara on the blog. Wait, here’s one.
Everyone painted.
But not all the time.
Well, almost.
And paintined beautiful paintings
Guided by this man.
Well, Barbara and Diane, see, you’re on the blog. And a big thanks to Kim for actually getting me these pictures quickly.
The cookie recipe is buried somewhere on the blog. But here is the link that you need to find all the recipes. It will include this post because it has the work recipe in it.
Also, when this post gets buried, please note that this link is now on the sidebar to the right.
Enjoy!
or rather today. What a great group. Pictures to follow. They had fun. Kim and I had fun and everyone loved the food, the chocolates and of course the art workshops with the wunnerful Howard Rose.
Too bad you missed this one. This one was just great. Everyone learned, everyone painting very well. Come again soon.
Here are four of my famous Chocolate Tea Truffles:
Left to right. Lapsang Souchong Black Tea (Ol’ Smokey) Dark Chocolate Ganache dipped in Dark Chocolate, Genmaicha Green Tea, White Chocolate Ganache dipped in Dark Chocolate, Dragon Pearl Oolong Tea, White Chocolate Ganache dipped in Dark Chocolate, Earl Grey Supreme (black tea), Milk Chocolate Ganache dipped in Dark Chocolate.
Of course all of the ganaches have the different teas infused into them. Enjoy the pictures but wouldn’t you rather be enjoying the chocolates. Call us and order some. We ship. I’ve in the process of updating the website and chocolate menu. Enjoy.
And some close ups! Order now while the supply lasts. 😉
