Howdy all! (wave)
..........I wrote a couple of months or so ago about getting ready for the Metropolitan Cooking and Entertaining Show in DC. It was a great experience! A lot of work, but well worth it!
..........Since my assistant cancelled at the last minute, I had to rethink my strategy for the baking. I decided to bake everything I could at home that morning before the show. Didn’t have time to package my biscuits fancily, but I wrapped them with love, plastic wrap, and foil.
..........As soon as I got there I got lost trying to find my table. But once I started opening up pans of fresh angel biscuits, people found my table with no problem. I was at an intersection of foot traffic, and my lines on both days extended away from my table into other people’s territory. nearby vendors were surprised as I was at the four hour stretch where I had non-stop pople in a line that kept regenerating around the corner out of sight! Whew! Some people were probably in line to see what the line was about! I made sure that they left happy.
.........I made my original, Carrot raisin, deep hazelnut chocolate, corn cob, fruit punch, and my new star The Italian ( freshly grated parmesan and asiago, ball mozzarella diced small, roasted campari tomatoes, fresh oregano, and garlic powder added to my original dough, then brushed with extra virgin olive oil after they came out of the oven.)
.........I didn’t take photos from the show , but someone who has a food blog wrote an article about visiting my table and took a couple of photos. My business is Millhouse’s House of Rolls
Note: the texture may look less open that it actually was on the biscuit closeup, because I had to split the biscuits I brought with a spatula into halves then quarters in order to have enough samples to make it near the end of each day.
........I have had lots of follow up feeedback as well, from people saying everything from “very good!” up to “phenomenal.” Which means that the high standards must stay high, so that when people share them with others, they get the same response.
........I meant to write sooner, but I have been working on my website, the one thing I didn’t have ready before the show. Check it out if you like: http://www.millhouserolls.com
...........Ultimately, I have to thank my mom for teaching me the early version of my recipe, and for Rose Levy Beranbaum, who caught my culinary imagination as a young man almost 20 years ago, who grew up loving the glossary of the Cake Bible, and the possibilities created in my mind from reading it.
..........Thanks also for this forum, which is another avenue of stretching my abilities, and the opportunity to share a passion with such friendly, helpful people.