From November 7-10,我被邀请到26号Christmas in Novemberas aGastropostblogger/tweeter.It was a wonderful experience!退房collection of my tweets here，我的Day 1 recap + recipes，，Day 2 recap + recipes，和Day 4 recap & recipes！！
On Day 3 of Christmas in November,we awoke to a winter wonderland!！
We kicked off the day with a session on cheese and crackers with Pierre Lamielle and Julie Van Rosendaal.I recognized Pierre from his stint on加拿大顶级厨师第四季.A Calgary chef and amazing illustrator,Pierre wears awesome T-shirts (designed by him!）非常有趣。I knew of Julie from Brittney – a food writer,food nutrition columnist and blogger – also from Calgary.She's also hilarious and super talented!The two are friends who recently worked on acook book together called Alice Eats!！
Pierre and Julie demonstrated Nutcrackers with Stilton and Port Pickled Sugar-Plum Prunes,Cranberry-Mandarin Christmas Preserves over Brie,在扎塔意大利面薄脆饼干上腌制的羊乳酪，Gruyere Gogeres and Pickled Sugar-Plum Prunes and Feta Cheese.Get three of the recipes below!！
Here are a few great (but mostly just funny) tips that stood out for me from Pierre and Julie's session:
- Pierre says only add salt if you want food to taste good,but"如果你不想让它尝起来很好吃，那就不用担心了。”优德体育“
- 对于Za'atar意大利面罗拉饼干，只需要一点漆面。“Sumac in small quantities is delicious,too much and it will kill you."观众问：How much is too much?“彼埃尔：You'll know."（因为你会死的，哈哈）
- With the dough recipe in the pasta roller cracker,use all-purpose flour and then it can go in either direction: pasta or crackers.“All-purpose flour makes all-purpose dough;）““
- The difference between sugar and flour: Sugar sparkles.面粉是淡的。（但是如果你不能根据味道区分，you shouldn't be cooking – Julie says,lol).
我认为皮埃尔和朱莉的会议为与会者提供了数量最多的样品——他们展示了所有的东西，already pre-made,那太棒了。I had 优德体育about 7 gougeres – no shame.So good!！
After lunch was the雅克巧克力会议！！现在我真的没有甜食，所以我不知道我会怎么参加这个会议——但是让我告诉你，Jacqueline Jacek is a fantastic presenter with a wonderful story,the coolest chocolate concept,and delicious chocolates!！
She gave us wonderful background on fine chocolate.(Did you know cocoa beans are made up of 50% cocoa powder and 50% cocoa liquor).She also shared her lovely approach to her business!Jacqueline is a cocoanista.她热爱时尚和巧克力，所以她决定将两者融合在一起——她是巧克力设计师。She runs JACEK on a fashion business model,releasing new chocolate collections for each fashion season.
Jacqueline uses a great fashion analogy to explain the difference between a chocolatier and a chocolate maker.Jacqueline is a chocolatier – she doesn't create the fabric (cocoa bean turns it into chocolate),but she buys the fabric (cocoa beans/chocolate) and makes her dress.
- Dark chocolate lasts for 优德体育about a year and a half.
- Milk and white chocolate lasts for less than a year.
- 糖果和精制巧克力（价格除外）的区别在于可可脂的含量。In confectionary,他们取出可可脂，用脂肪蜡代替，因为可可脂很有价值。只有上等巧克力含有可可脂。
Jacqueline showed us how to temper chocolate and make chocolate truffles.
(Note: You can substitute invert sugar with corn syrup or honey)
It's important to temper fine chocolate or else it will start to bloom (and look weird) in just a few days.未经调制的巧克力也不错——只是没有经过适当的回火。当你调制巧克力时，你在融化水晶。
专业建议：从宜家买一块大理石板（如果厨房里没有大理石台面的话），并对它进行调节。在回火时，您希望使用大理石表面，因为大理石板自然较冷，而且冷会加速回火过程。调制巧克力需要时间，temperature and movement.你得去挖，scrape,shake,然后点击！！
When tempering you want the temperature to be 32C for dark chocolate and 30C for white and milk chocolate.
专业提示：不要裸手触摸巧克力——戴手套。It won't look like there are fingerprints on the chocolates at first but they'll show up in just a couple of days.
I think Jacqueline's story is amazing.When she first started JACEK Chocolate in 2009,she made 3,圣诞巧克力松露1000块（一个人）。在那之后的一年，she made 16,000块菌。之后，32，000块菌。This year,she expects to make 100,000块手工松露（员工14人）。令人惊讶的是，人们竟然能享受到她美妙的巧克力，以及他们带给她的快乐。杰奎琳和她的团队都是为了快乐！优德体育！
It was a fantastic session that I was much more interested in than I thought I would be (given my leaning towards savoury over sweet).But I was totally impressed and thought she made the idea of making your own chocolates really simple!I can't wait to try making potato chip-infused chocolates!；（见表1）
Now my last session of the day was supposed to be with Chef Corbin but by that time I was so tired from all the tweeting (I tell you,这是工作！！我给布里特尼发了一张便条，告诉她我被开除了，and she asked if I wanted to go to her cabin for a work/blog party.So I happily accepted (after taking a photo with Chef Corbin!Thanks Chef.有趣的事实：Back in 2010 I wrote a story 优德体育about Chef Corbin for the NAIT Nugget (student paper!（见表1）
— Brittney Le Blanc (@britl)November 9,二千零一十四
在一次非常需要的课间休息之后（但不是真正的休息——我在博客上写了胃贴的食谱）。we got ready for the Christmas in November GALA!！
It was especially exciting because we were celebrating Brittney's birthday!！
布里特尼是个很棒的人，wonderful lady and we were all excited to celebrate her birthday at Christmas in November!！
今晚对我来说最重要的一点就是厨师林恩·克劳福德在我们的桌子旁停下来，chatting,commenting 优德体育about the social media screen,然后和我一起拍自拍！Love her!！
I also ran into a colleague from NAIT,谁想在tweet上发布这个美妙的周末，但优德体育不知道怎么做——所以我帮她发布了一些tweet！！
— Ellen Hughes (@ellenh123)11月10日，二千零一十四
我无法想象将所有这些美味佳肴（以及一般11月的圣诞节）组合在一起的工作，所以说真的，kudos to the Fairmont Jasper Park Lodge team.
We're not partiers,所以晚餐后不久，为费尔蒙特贾斯珀公园的工作人员鼓掌，我们称之为夜晚。