• Doug starts the potatoe's
• Paul Eggermann

• Careful with that mandolin
• Paul Eggermann

• Bob is the tomato man for the mac n' cheese
• Paul Eggermann

• get that bacon crispy
• Paul Eggermann

• Yes, you!
• Paul Eggermann

• Knife skills are paramount in this group.
• Paul Eggermann

• Lobster is prepared for the mac n' cheese.
• Paul Eggermann

• The potatoes will bake for an hour
• Paul Eggermann

• The salad is under way.
• Paul Eggermann

• 1st Course: Iceberg Wedge with blue cheese dressing
• Paul Eggermann

• Roger did a good job.
• Paul Eggermann

• So did Stephen.
• Paul Eggermann

• And Efrain talked to the wine.
• Paul Eggermann

• A nice Viognier went well with the blue cheese dressing.
• Paul Eggermann

• The Modernist Mac n' Cheese starts here.
• Paul Eggermann

• All of this stuff goes in the course as well.
• Paul Eggermann

• Bob plates it out.
• Paul Eggermann

• 2nd Course: Modernist Mac 'n Cheese with lobster, tomato and peas.
• Paul Eggermann

• Paul discusses the menu he created for us tonight.
• Paul Eggermann

• How aabout that asparagus
• Paul Eggermann

• The sous vide hanger steak has been seared.
• Paul Eggermann

• Paul plates the 3rd course
• Paul Eggermann

• Guest Eddie works on the service also.
• Paul Eggermann

• 3rd Course: Sous Vide Hanger Steak, horseradish hollandaise sauce, steamed asparagus - vinaigrette, Sweet Potato Gratin ala Chef Claude
• Paul Eggermann

• Johnny got ready to pitch his part of the dish.
• Paul Eggermann

• Efrain gave us the wine specs.
• Paul Eggermann

• A nice Oregon Pinot Noir.
• Paul Eggermann

• Paul serves the dessert he cooked ahead of time.
• Paul Eggermann

• 4th Course: Decadent Flourless Chocolate Raspberry Mousse Cake.
• Paul Eggermann

• Efrain inducted our newest member - Al Lordi
• Paul Eggermann