• Chris put out some nice tomato slices with cheese.
• Paul Eggermann

• Chris' neighbor caught a big striped bass and made a dip for us.
• Paul Eggermann

• to have with the quaffers
• Paul Eggermann

• The gnocchi team gets going.
• Paul Eggermann

• Chris and team start the Artic Char dish.
• Paul Eggermann

• Ken is into the salad.
• Paul Eggermann

• Including an air drop of salt.
• Paul Eggermann

• Pete learned how to get the seeds out of a pomegranate.
• Paul Eggermann

• Chris diced the cucumber perfectly
• Paul Eggermann

• Paul Eggermann

• Dessert is in the oven.
• Paul Eggermann

• Paul showed of his work on the burnt cheesecake.
• Paul Eggermann

• Both of them are cooling down.
• Paul Eggermann

• Roasting the veggies for the salad.
• Paul Eggermann

• Paul is stirring the salted caramel sauce.
• Paul Eggermann

• The squash are out of the oven.
• Paul Eggermann

• Pete is adding the sauce to the salad
• Paul Eggermann

• Meanwhile, Chris and John portion out the Artic Char.
• Paul Eggermann

• Nicely done.
• Paul Eggermann

• The gnocchi team just keeps rolling along.
• Paul Eggermann

• The squash is ready to be plated.
• Paul Eggermann

• First Course: Kabocha Squash Salad whipped feta \ pomegranate \ roasted fennel \ mustard vinaigrette \ toasted sliced almonds
• Paul Eggermann

• We had a nice Sauvignon Blanc to go with the salad
• Paul Eggermann

• Doug talked about the preparations for the salad
• Paul Eggermann

• Andre told us about the wine.
• Paul Eggermann

• Chef Beverly though we did a good job on the salad.
• Paul Eggermann

• Sweet potato puree for the gnocchi.
• Paul Eggermann

• Black garlic butter sauce for the gnocchi.
• Paul Eggermann

• Wild muchrooms and pancetta rouond off the dish.
• Paul Eggermann

• It all gets mixed together.
• Paul Eggermann

• and plated per chef's model.
• Paul Eggermann

• Second Course: Sweet Potato Gnocchi with wild mushrooms, pancetta, black garlic butter sauce and sweet potato puree
• Paul Eggermann

• Andre was course lead and he gave us a good description of how it went together.
• Paul Eggermann

• A nice Gewurtz was the wine for this dish.
• Paul Eggermann

• Andre discussed the pros and cons of this wine selection.
• Paul Eggermann

• Chef agreed with him.
• Paul Eggermann

• Air drop salt and pepper goes on the Artic Char
• Paul Eggermann

• The shishito peppers were perfectly done.
• Paul Eggermann

• The fish is ready to hit the plates.
• Paul Eggermann

• Third Course: Crispy Arctic Char with black garlic hummus, shishito peppers, calbrian chili cucumber salad and black + white sesame
• Paul Eggermann

• A Josh Rose was the wine.
• Paul Eggermann

• Chris talked about the course prep.
• Paul Eggermann

• Andre gave us a rundown on he wine.
• Paul Eggermann

• Chef continues to be surprised at the level of work we are doing.
• Paul Eggermann

• Paul is ready to plate the dessert.
• Paul Eggermann

• A clean slice showed off the creamy texture of the cheesecake.
• Paul Eggermann

• Fourth Course: Cinnamon Basque Cheesecake with salted caramel and fresh whipped cream
• Paul Eggermann

• Paul Eggermann

• Paul Eggermann

• Andre covered the last wine of the evening.
• Paul Eggermann

• Quote "New chef's in my restaurant take a week or more to get to the level that you guys did in one evening!". I guess she was impressed with the entire meal.
• Paul Eggermann

• Andre presented Chef Beverly with a nice wine to remember us by. Thank you Chef Beverly. We thoroughly enjoyed your dishes.
• Paul Eggermann