• Eric got an early start on the sea bream
• Paul Eggermann

• He cut precise slices for the first course.
• Paul Eggermann

• Andre described the menu and the work plan for the day.
• Paul Eggermann

• Stephen started on the mushrooms for the second course.
• Paul Eggermann

• There was lots of slicing and dicing to do.
• Paul Eggermann

• The fourth course is underway.
• Paul Eggermann

• NIcely trimmed short ribs.
• Paul Eggermann

• Andre is toasting the pistachio's for the third course
• Paul Eggermann

• New member, George jumped right in.
• Paul Eggermann

• Pete did a "grate" job on the tomatoes.
• Paul Eggermann

• Paul diced the garlic and herbs for the second course.
• Paul Eggermann

• The mushrooms for the second course got some heat.
• Paul Eggermann

• Meanwhile, the short ribs got seared.
• Paul Eggermann

• Andre and Al discussed the filling for the third course.
• Paul Eggermann

• This is the dough for the third course.
• Paul Eggermann

• The dough was rolled out into thin sheets.
• Paul Eggermann

• The filling was piped on.
• Paul Eggermann

• Andre demonstrated his two finger method of creating the pockets in the dough.
• Paul Eggermann

• Pete used a pasta cutter to separate the individual pieces.
• Paul Eggermann

• The dining room was cleared of our prep tables and the diner service was setup.
• Paul Eggermann

• Pete and Eric plated the first course.
• Al Lordi

• Lynn, Angela and Marisol did a great job decorating the tables.
• Paul Eggermann

• The attendees were ready to eat.
• Paul Eggermann

• Efrain started us off with a toast.
• Paul Eggermann

• The reception started with a nice Nino Franco Proseco Rustico.
• Andre Chabanel

• Efrain passed out the roses for the men to present to their wives or S/O's.
• Paul Eggermann

• Nice job on the place settings.
• Paul Eggermann

• The first course is plated.
• Paul Eggermann

• 1st Course: Sea Bream Crudo With Lemon And Olives
• Paul Eggermann

• He picked a nice Soave to go with the fish.
• Andre Chabanel

• Paul, Stephen and Doug plate the second course.
• Paul Eggermann

• 2nd Course: Wild Mushroom Crostini
• Paul Eggermann

• Andre was the sommelier tonight.
• Paul Eggermann

• He chose a Col D'Orcia Spezierifor the second course.
• Andre Chabanel

• The agnolotti are ready to cook.
• Paul Eggermann

• The pistachio sauce is coming.
• Paul Eggermann

• Doug and Pete worked the service.
• Paul Eggermann

• George plated the pasta.
• Paul Eggermann

• 3rd Course: Agnolotti Stuffed With Mortadella And Cheese In A Pistachio Cream Sauce
• Paul Eggermann

• Al talked up the prep for the third couse.
• Paul Eggermann

• Andre talked about the wine he chose...
• Paul Eggermann

• Andre picked a Cannonau Di Sardegna Reserva to go with the sorbet.
• Andre Chabanel

• Intermezzo: Blood Orange Sorbet, made ahead by Paul
• Paul Eggermann

• The short ribs are ready to serve.
• Paul Eggermann

• The team plates the polenta and ribs.
• Paul Eggermann

• 4th Course: Beef Short Ribs in Nebbiola Sauce with Fontina Polenta
• Paul Eggermann

• Andre got well into the fith course and the wine he chose.
• Paul Eggermann

• This one was a Damilano Barbera D'Asti 2020
• Andre Chabanel

• The sixth course was plated well ahed of time.
• Paul Eggermann

• Dessert is on the way.
• Al Lordi

• 5th Course: White Chocolate Raspberry Cheesecake
• Paul Eggermann

• Paul told the secrets of the dessert.
• Paul Eggermann

• Andre told us why he picked...
• Paul Eggermann

• LaMarca Rose' Proseco.
• Andre Chabanel

• Efrain closed the event.
• Paul Eggermann

• Tom expressed his thanks and gratitude to our chapter fro doing all that we do for Kiddie Keep Well Camp.
• Paul Eggermann

• We all sat for a final photo op.
• Paul Eggermann