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By MARIANNE WILSON
Rappahannock New* Contributing Writer
It's been a busy time at Thistle Hill B&B. During Marianne’s whirlwind trip to the Chef Des Chef....International Pastry Fair in New Orleans, Charles hosted a large family group from Texas. The family had booked rooms for a family reunion and to attend the UVA-Texas game in Charlottesville. The group experienced mixed pleasure at the outcome of the game since they were graduates of UVA although loyal Texans!!
New Orleans was overcast and wet when Marianne arrived, Friday the 27th of September. Joined by her friend, Kathy Gaudreau from Rochester, New York, Marianne attended seminars led by Pastry Chefs, Daniel Budd, (chef-instructoi at the Culinary Institute of America, Hyde Park, N.Y.) — Dramatic Dessert Design; Bo Friberg, (chef instructor al the Culinary Institute of America, Greystone, CA and renown author ol The Pastry Chef, now in its third addition) — New and Classic Pastry Techniques; Jacquy Pfeiffer, (executive pastry chef Sheraton Chicago Hotel and Towers) — The Art ol , Sugar Pulling; Sebastien Canonne, (executive pastry chef Ritz Carlton Hotel, Chicago) — Mastering Chocolate. Chefs Pfeiffer and Canonne are both members of the American World Cup Pastry Team competing late January, 1997 in Lyon, France. They assisted and complemented each other in, their seminal demonstrations. Some of the methods discussed at the Pastry Fair will be incorporated in the free Pastry classes offered at Thistle Hill in early November.
Thistle Hill also bustled with activity this past weekend (Octobei 4th, 5th and 6th). Members of the Lewis (Fredericksburg) and Thoden families settled into the B&B on Friday, to prepare of the wedding ol
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