• I guess they will fit.
• Paul Eggermann

• Quaffer time.
• Paul Eggermann

• A few nice cheases went with the quaffers.
• Paul Eggermann

• Prep tables are set to go
• Paul Eggermann

• No, the stuff did not slide off the table.
• Paul Eggermann

• More stuff
• Paul Eggermann

• Vaughan-Gunter kicked off the quaffers.
• Paul Eggermann

• Adrian, Brian, Steve and Vaughan-Gunter are ready to go!
• Paul Eggermann

• As is Ted.
• Paul Eggermann

• Chef Justice is our guest chef.
• Paul Eggermann

• Efrain kicks off the event.
• Paul Eggermann

• Andre talked about meat glue.
• Paul Eggermann

• The dessert team is filling the jars for the creme brulee'
• Paul Eggermann

• Sab, Bob and Joe worked hard on thier course.
• Paul Eggermann

• Brian and Andre worked on the scallops
• Paul Eggermann

• Mike looks happy.
• Paul Eggermann

• Nice #10 scallops
• Paul Eggermann

• The chicken skin was trimmed and wrapped around the scallops
• Paul Eggermann

• Darn nice looking prawns.
• Paul Eggermann

• They liked them too!
• Paul Eggermann

• That's a lot of escarole.
• Paul Eggermann

• Chef Justice autographed a few of his books.
• Paul Eggermann

• and then he demonstrated how he wanted the creme brulee' to be torched.
• Paul Eggermann

• The caps need to be just right or they will leak in the sous vide bath.
• Paul Eggermann

• Paul starts to place the jars into the sous vide bath.
• Paul Eggermann

• Meanwhile it is all hands on deck by the ranges.
• Paul Eggermann

• Asparagus looks good.
• Paul Eggermann

• Why aren't these recipes in French?
• Paul Eggermann

• The salad is coming out.
• Paul Eggermann

• 1st Course: Autumn Forager Salad with heirloom carrots, grilled hen of the woods, fingerling medallions, crispy pancetta, citrus dressing
• Paul Eggermann

• MIchel talked about the wine.
• Paul Eggermann

• Tom, the CEO of Kidie keep Well Camp made a few nice remarks.
• Paul Eggermann

• Plates are ready for the prawns
• Paul Eggermann

• The prawns were cooked on the outside grill with lots of hands involved.
• Paul Eggermann

• 2nd Course: Grilled Pacific Spot Prawns with garlic butter, tomatoes, basil, crusty French bread
• Paul Eggermann

• The scallops look great.
• Paul Eggermann

• 3rd Course: Seared Chicken Skin Crusted Scallops with wilted greens, meyer lemon and roast chicken drippings
• Paul Eggermann

• Mel described the dish.
• Paul Eggermann

• Andre talked about merat glue.
• Paul Eggermann

• And Alex was the sommellier.
• Paul Eggermann

• A Marmitons Chardonnay went well with the scallops
• Paul Eggermann

• Chef Justice gave the dish his approval
• Paul Eggermann

• Now comes the duck breasts.
• Paul Eggermann

• Meanwhile, paul and Bob are toasting the sugar on top of the sous vide creme brulee'.
• Paul Eggermann

• They are almost finished.
• Paul Eggermann

• 4th Course: Sous Vide Duck Breast with saffron parsnip puree, roast asparagus, blackberry gastrique
• Paul Eggermann

• The wine was another Marmitons Pinot Noir.
• Paul Eggermann

• Robert gave the talk about the dish.
• Paul Eggermann

• Adrian took alot of photos.
• Paul Eggermann

• Mike told us about his contribution to the dish.
• Paul Eggermann

• While Steve scratched his head to come up with something to say.
• Paul Eggermann

• Alex had another pinot noir to go with the duck.
• Paul Eggermann

• Chef Justice seemed to be happy.
• Paul Eggermann

• Joe is putting the final touches on the creme Brulee'
• Paul Eggermann

• 5th Course: Sous Vide Creme Brulee'
• Paul Eggermann

• A nice pinot noir rose" went perfect with the dessert.
• Paul Eggermann