Beginning May 18, 2012 and extending through May 20, 2012, Richmond’s riverfront, trails, and rapids will be hosting outdoor enthusiasts with a three day festival for canines and humans featuring a variety of outdoor sports. There are trail running events, kayaking, dog jumping, stand up paddle boarding, biking, and even climbing/bouldering events. This is the East Coast’s premier outdoor event designed to attract athletes, spectators, musicians, and dogs to the James River riverfront at Brown’s Island and at Historic Tredegar.

Dominion Riverrock May 18 through May 2012 on the banks of the James River in Richmond, VA

Ultimate Air Dogs is open to novice jumpers as well as experienced high flyers – from small to large. Your dog wants to be a star!

Bring your camera and catch the pro’s on the freestyle bike course! Some of the best in the nation will be there.

Ever try a 5K Mud Run? Riverrock starts with one, including obstacles and mud pits to get to the finish line. I’d wear old running shoes if I were you! Speaking of old shoes – this is a green event and there will be volunteers ready, willing, and able to take those old running shoes off your hands for recycling.

Check out the schedule of events here. Here’s a map for the event!

Richmond’s premier bed and breakfast is located less than a mile from the event and is the closest B&B to Tredegar and Brown’s Island. It may be too late this time to get reservations for a guest room but make plans for next year. You’ll be treated to a hearty gourmet breakfast that will stick to your ribs well into the afternoon!

This past winter Pat my wife and I were in Paris, France for 6-weeks, part vacation and part business.  Sometimes the business part of the trip is more fun than the vacation part, at least for me!  The reason; because it almost always includes food; sometimes talking with a chef, sometimes just trying different dishes, often trying to identify ingredients in the dish to reproduce it when we arrive home.

The Finished Product

The most special part of business is when I get an opportunity to attend a cooking school or sometimes just lessons.  Ferrandi, The French School of Culinary Arts offers some 5 and 10 day courses, but usually I confine myself to the 1 or 2 day events.  This past trip I took 2 classes from La Cuisine Paris; the first was Le Croissant and Traditional Breakfast Pastries and the second was French Macaron Class, more on the topic of the French Macaron in a later post.

I want to apologize to Jane and her husband for taking so long to get this post on our Blog, but it was not because of desire it was because it took so long to get the Détrempe correct.  This was not in anyway a reflection on the excellent instructions and expert guidance received in the class but more a short coming of the flours readily available here in the USA.  I was determined to get this RIGHT  before I got everyone excited about baking their own croissants.

The key to a good Détrempe is in the flour, you see in France they use what is called Type 55-flour, which is around 8.5-9.0% PROTEIN, however, the ash content of european flour is about 1.5% in the US it is much lower.  Ash content has to do with the difference in processing and storage in different parts of the world.

But just what is this “non-flour matter”? “Mineral content” some sources will tell you, “material related to fiber” others say. Both of those terms are essentially true, if non-specific. “Ash” is really a catch-all term for all sorts of non-harmful, non-starch items and/or impurities in the flour, which range from the naturally-occurring minerals in the tissue of the wheat itself to pieces of wheat stalk, bits of dirt and flecks of stone, right up to things like insect parts and rodent hairs. What…disgusted? Don’t be, because American flours have all those things too (if you don’t believe me, read this sometime…just do yourself a favor and do it on an empty stomach). We just don’t like to talk about it, which — at least I theorize — is the reason we talk about things like protein levels and extraction rates instead.

So after much experimentation** and mixing flours I gave up!  I began my search for a european like flour and came up with two sources: the first was L’Epicerie in NY, but I really do not need 50-lbs of flour, the second was King Arthur Flour in Vermont.  King Arthur sells a European Style flour (11.7% protein) in 3-pound bags and you can order online. (I’ll include the resources at the end of the post)

Problem solved!  Now I can make Croissants that look, and more importunely taste and texture just like the Croissants we made in class and very similar to those that you find around Paris.  Just remember that every boulangerie and pâtisserie will have their own recipe and style.

So the bottom line is go to Paris and attend any of the classes at La Cuisine Paris, believe me you will learn a great deal,  but when you get home you may have to do your homework and learn more that you ever wanted to learn about simple ingredients that we take for granted.

Yhe classes, the owners and the instructors are wonderful people and I highly recommend this school to anyone visiting Paris and those who wants to invests a few hours in there culinary education whether your in the business or not.

One word of caution, plan early because the classes fill up quickly.

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** What you can do is try mixing some all-purpose (plain) flour into bread (strong) flour. Bread (strong) flour on its own is probably too strong for any French recipe. The highest protein content you’d want in a flour for French bread would be 12 to 12.5%, tops. You may also want to mix in some Fava Bean Flour (aka Broad Bean Flour), but only a very small amount: French flour has no more than 2% of Broad Bean Flour in it.)”

use this to get the % expressed as decimal
h = percentage of protein in the bread flour
l = percentage of protein in the all purpose flour
f = percentage of protein in the fava bean flour
H = amount of high protein flour (weight or volume doesn’t matter as long as you are consistent)
L = amount of low protein flour
F = amount of fava bean flour
A = target 10.5-11.5%
B = targer 0.5 – 1 %
C = final target 12-12.5%

H*(h – 0.10) + L*(l – 0.10) = A
F*(f – 0.10) = B
A + B = C

L’Epicerie
106 Ferris Street
Brooklyn, NY 11231
Toll free: 866-350-7575
Local: 718-596-7575
Monday-Saturday: 9am-6pm – EST
http://www.lepicerie.com/customer/home.php

King Arthur Flour Company
2 Fogg Farm
White River Jct., VT 05001
800.827.6836
http://www.kingarthurflour.com/shop/landing.jsp?go=Home

“Fishing the Falls of the James” is a booklet written by Ralph White of the James River Park System and available  for $2 at the James River Park System Visitor Center at Hillcrest and Riverside Drive. When you pick up a booklet, pick up a standard James River Park map at the same time. The booklet highlights directions, parking information, and a description of 10 suggested places for fishing in Richmond: Huguenot Flatwater Park, Riverside Meadow Greenspace, Pony Pasture Rapids Park, the Wetlands, Main area, Belle Isle, Shoreline of Brown’s Island, Mayo Bridge, Great Shiplock Park, and Ancarrow’s Landing/Manchester Docks.

Naturally, safety is first! For River Level Information, call (804) 646-8228 extension 4, use of life jackets is mandatory when wading when the river exceeds 5 feet at Westham Gauge. The river is closed to recreation when it exceeds 9 feet. Flood stage is 12 feet. Generally, it makes sense most of the year to wear a life jacket. In some parts of the river, the water can be fast and turbulent with rocks that are slippery and sharp – so wear old tennis shoes or special river shoes. Avoid open-toed sandals. Hip boots and waders are not recommended.

Fishing is good downstream of the 14th Street Bridge (below the Fall Line) in the Spring when fish migrate when high water flows actually attract the fish.

Fish present in the James River in Richmond include Smallmouth Bass, Sunfish, several species of catfish, Striped Bass, Shad, White Perch, Alewife and Blueback Herring. The booklet gives tips on fishing equipment, tackle shops, guides, best times to fish, and everything you need to know to fish in the city of Richmond! Fishing licenses are available at tackle shops and on weekdays at the Department of Game and Inland Fisheries, 4010 W Broad Street, Richmond.  For up-to-date information on limits contact the Virginia Department of Game and Inland Fisheries. (804) 367-1000.

Fish consumption advisories may be in effect, consult the Department of Health. (804) 864-8182

50 lbs. of knowledge

Some months ago I purchased a copy of Modernist Cuisine an exciting cookbook collection that is as heavy as it is extensive.  This five book set was clearly an investment not only financially but in time to fully understand both technique and the science of food.  The good news for our guests is that I discovered the striped omelet.

The striped omelet took a bit of experimentation and is still a work in progress but the early taste tests are positive.  The initial omelet was presented by MAXIME BILET on the Modernist Cuisine website.  I have included the initial video of the Modernist Cuisine team demonstrating their version of the omelet, of course purchasing all of the necessary, custom made equipment is probably far beyond the reach of the average home chef or even a gadget freak like myself.

So I set off on a path to prepare and deliver the Striped Omelet to our guests using an alternative method.  First I had to locate a suitable non-stick product to
fit in the bottom of the sauté pan.  My first thought was to use a silpat, however, I could not locate one the was round, and according to the manufacturer it is not recommended that they be cut, because fiber-glass could get in the food, probably not very healthy.  So I searched for a teflon liner and cut it to the appropriate size.  Well the omelet is not square but round works just as well.  Next came to cooking, only one to a shelf because if you place two sauté pans in the oven together the egg has a tendency of running to the low side of the shelf, better balance in the center.  The egg filling and the mushroom marmalade, which can be made ahead, are fairly straight-forward.  I’m still working on getting the strips crisp and clear so if you have one that looks a bit fuzzy it not your eyesight!

The recent run of “the Lion King” drew 96,000 people to Richmond’s Landmark Theater. That success is driving the 2012-13 Broadway in Richmond series to bring top-notch productions to Richmond. The season opens in November and includes 5 shows with universal appeal.  The season opens November 27th with Dr. Seuss’ “How the Grinch Stole Christmas! The Musical” which will run through December 2.

Landmark Theater - Home to the 2012-13 Broadway in Richmond Series

“Billy Elliott, the Musical” follows February 1 through 3rd. Elton John provided the musical score for the story about a young boy from a mining community who gives up his boxing gloves to become a ballet dancer – changing his life, his family dynamic, and, even, his community.

“Mary Poppins” opens on February 19 with its new dance numbers and stagecraft – but it ends February 24th.

The 25th anniversary production of “les Miserables” begins March 26 and runs through March 31. This performance will feature new staging and re-imagined scenery inspired by paintings of Victor Hugo.

May 10 and 11th will feature “West Side Story,” one of the greatest love stories of all time.

Five-show subscription tickets are $200 to $335. Individual tickets will go on sale in the fall. All performances will be at the Landmark Theater, 6 N Laurel Street, in the historic Fan District.

The Landmark Theater opened in 1927 after seven years of planning and two years of construction. The theater was purchased by the City of Richmond from the Shriners in 1940 and the City embarked on a renovation to restore its splendor in 1994/5. Some of America’s greatest entertainers have appeared on stage beneath its towering minarets and desert murals. The Landmark is also home to the Richmond Forum, featuring topics to stimulate and inspire.

The Landmark Theater, at 6 N. Laurel Street, is within walking distance, just blocks from Richmond’s premier bed and breakfast, located in the historic Fan District. When events at the Landmark are on your schedule, make an overnight at our urban inn part of the plans for a very special treat. INFO on Broadway in Richmond!

Yes, of course! The James River runs right through the middle of Richmond and the James River Park System is managed by the city’s Department of Recreation and Parks. If you’d like to explore the underwater world of the James River, here are a few tips:

Follow these tips for getting the most out of snorkeling the James River in Richmond

1. Stop by the Visitor Center at Hillcrest and Riverside Drive for detailed information, maps, and guides. Many have been written by Ralph White, Park Manager and Senior Naturalist for the James River Park System. There’s even a map for $2 printed on Tyvek, so it’s waterproof! You may call (804) 780-5311 to reach the visitor center.

2. Be SAFE! Wear tennis shoes to protect your feet from sharp objects; wear a life jacket to improve your mobility and protect you from rough rocks; and, use sunscreen especially on the back of your neck! Long sleeved shirt and lightweight long pants will protect you from abrasive surfaces and sharp rocks.

3. It’s best to use a snorkel and face mask and crawl or walk upstream with your face in the water. Choose shallow rocky areas (6 inches to 24 inches deep). You’ll find the best viewing is in slow-moving water. Search the shadows – many creatures hide or attach themselves under rocky overhangs.

4. Pick your place! Pony Pasture is easily reached but is also the most heavily used area. The broad stretch of rocks at the 43rd St Entrance offers more variety and is generally less crowded.

5. AVOID sandy or muddy areas that cloud up, fast water such as Hollywood Rapids (north of Belle isle) and the “Pipeline” between Belle and Mayo’s Islands.

6. CAUTION: If you are pulled into fast water (waist deep or knocks you off your feet) float through it with your feet up and pointed downstream!

7. Protect the environment! Please……no glass. Do not  bring glass into the park and place all trash in the proper receptacle. Leave plants, animals and artifacts where you find them for others to enjoy!

Some creatures like clams, mussels, snails and fish nests are easy to find. Some creatures like crayfish, insects, nymphs, Dragonflies. mayflies, etc will be found in and around rocks. Other creatures like small, medium, and large fish move quickly, but if you lie in a shallow rapid (6 inches deep or so) with your arms outstretched, small fish will often use you as their new territory. Or, bend over so your head is underwater, place your face up close to a rocky overhang — you just might come face-to-face with a large fish!

So start your river-focused adventure at the James River Park System Visitor Center at Hillcrest and Riverside Drive to get the latest information. If you’re lucky you’ll find Ralph White — the James River Park System’s head guru who is scheduled to retire January 2013! And, if you need overnight accommodations check out Richmond’s premier bed and breakfast, home of the hearty gourmet breakfast that will stick to for ribs all day long! More information is available from these experts:

City of Richmond Info

Friends of James River Park Info

Saturday, the Richmond Forum ended its current season with Robert Reich and Charles Krauthammer debating the American Social contract.  In addition, organizers announced the next line-up of speakers for the next season beginning in the Fall of 2012 and extending into Spring 2013. The Richmond Forum takes place in the Landmark Theater in Richmond’s historic Fan district, just three blocks away from Richmond’s premier bed and breakfast.

The season opens with Platon, internationally known photographer, whose portraits of key figures have appeared in Rolling Stone, the New York Times Magazine, Vanity Fair, Esquire, GQ, and the Sunday Times – in addition to his Person of the Year covers for Time Magazine. He published “Platon’s Republic” in 2004 and to coincide with publication his work was exhibited in New York. HIs second book “Power” was published last year and includes portraits of over 100 leaders. Platon will appear on November 17 and discuss “International Portraits of Power.”

On January 5, 2013 Steven Spielberg, acclaimed filmmaker, returns to Richmond to take the stage with Doris Kearns Goodwin, Pulitzer-Prize-Winning historian to speak about “Bringing History to Life on Film.” Spielberg recently wrapped up filming his biopic on Abraham Lincoln here in Richmond, which was based in part on Goodwin’s book “Team of Rivals:The Political Genius of Abraham Lincoln.”

For the first ever Friday Forum, Former President Bill Clinton will take the stage at the Landmark to discuss “Embracing Our Common Humanity” on February 8th.

Gabrielle Giffords, the Arizona congresswoman, who was severely injured in an assassination attempt in 2011, will appear at the Forum with her husband, Mark Kelly, to discuss “American Spirit” on March 9th.

The series will close with Jane Goodall, famed anthropologist who studied chimpanzees in East Africa, on April 13th.

Current forum subscribers have until May 5, 2012 to renew their subscriptions for the next season.  Any available new subscriptions will go on sale May 14th. Season tickets for the five programs range from $160 to $260. Contact the Richmond Forum through their website www.RichmondForum.org.

Originally conceived by members of the First Unitarian Church in Richmond in 1964, the Richmond Public Forum brought internationally and nationally known speakers to Richmond to enlighten, educate, and entertain audiences. Speakers included notables like Henry Kissinger, Shirley Chisholm, and Moshe Dayan – to name a few. In 1980, after 16 years, the Forum ceased operations. In 1986, the Richmond Forum revived as a nonprofit educational organization presenting Ted Koppel, ABC news journalist, as its first program. For over twenty years, The Richmond Forum has presented and produced programs that stimulate, inspire, and inform its patrons.  Many of which have been “one and only” type events – available no where else. Tickets are available on a subscription basis, but often single event tickets are available.

The Landmark Theater opened in 1927 after seven years of planning and two years of construction. The theater was purchased by the City of Richmond from the Shriners in 1940 and the City embarked on a renovation to restore its splendor in 1994/5. Some of America’s greatest entertainers have appeared on stage beneath its towering minarets and desert murals. The Landmark is also home to the Broadway in Richmond series, featuring Broadway plays and musicals.

The Landmark Theater, at 6 N. Laurel Street, is within walking distance, just blocks from Richmond’s premier bed and breakfast, located in the historic Fan District. When events at the Landmark are on your schedule, make an overnight at our urban inn part of the plans for a very special treat.

Link to Mike’s class

The basis of the class is/was to learn to make the basic Croissant dough, which become the foundation for many other pastries, like Chocolate Croissant, Almond Croissant, Apple Croissant, etc.  I think you can see where we are headed.

The process starts with the Détrempe or basic dough (this rests for 6-hours).  This is followed by the fun step, called the barrage, or incorporating the butter in to the dough, in steps, it best to have a glass or wine in between each step, which takes about 20-minutes.

Next we cut to croissants into their recognizable shape and roll them up. Then they proof for about 2-hours are 75-80 degrees.

Now comes the hard part, you have to bake for 20-minutes, you can imagine baking a two ovens full of croissants, and the aroma of the melting butter.  If you were a serial killer you would have to cut someone up!Now they are ready, oh wait that have to cool!  Well not that long especially if you have an asbestos mouth.

The bottom line YUM!

Be sure to visit us soon!