Les Marmitons New Jersey Chapter

  • Galleries
  • 2021-2022 Events
  • March 2022 Event
DSC00320
Eric brought some great sausages that he made for the quaffer period. Copyright Paul Eggermann
  • Eric brought some great sausages that he made for the quaffer period.
  • Paul Eggermann
DSC00321
Chef Justice gets ready to watch Eric work on the emu. Copyright Paul Eggermann
  • Chef Justice gets ready to watch Eric work on the emu.
  • Paul Eggermann
DSC00324
Eric removes some silver skin from the elk. Copyright Paul Eggermann
  • Eric removes some silver skin from the elk.
  • Paul Eggermann
DSC00326
Efrain starts the Event and introduces Chef Justice Stewart for the second time. Copyright Paul Eggermann
  • Efrain starts the Event and introduces Chef Justice Stewart for the second time.
  • Paul Eggermann
DSC00328
Eric described the raffle prize. Copyright Paul Eggermann
  • Eric described the raffle prize.
  • Paul Eggermann
DSC00329
Chris consulted with Chef Justice and one of the Ryan's. Copyright Paul Eggermann
  • Chris consulted with Chef Justice and one of the Ryan's.
  • Paul Eggermann
DSC00330
The other Ryan collaborated with Andre and Bill. Copyright Paul Eggermann
  • The other Ryan collaborated with Andre and Bill.
  • Paul Eggermann
DSC00332
Pete cut the zest off an oragne for the dessert course. Copyright Paul Eggermann
  • Pete cut the zest off an oragne for the dessert course.
  • Paul Eggermann
DSC00333
This is precision dicing. Copyright Paul Eggermann
  • This is precision dicing.
  • Paul Eggermann
DSC00334
Guest Eddie Rodriguez helps with the prep. Copyright Paul Eggermann
  • Guest Eddie Rodriguez helps with the prep.
  • Paul Eggermann
DSC00335
The salad team had lots of greens to deal with. Copyright Paul Eggermann
  • The salad team had lots of greens to deal with.
  • Paul Eggermann
DSC00336
This looks like the chimichurri is underway. Copyright Paul Eggermann
  • This looks like the chimichurri is underway.
  • Paul Eggermann
DSC00337
Eric displays his air drop method of peppering the meat. Copyright Paul Eggermann
  • Eric displays his air drop method of peppering the meat.
  • Paul Eggermann
DSC00338
The pears are readiy to be poached. Copyright Paul Eggermann
  • The pears are readiy to be poached.
  • Paul Eggermann
DSC00339
They will spend the next hour and a half in this brew. Copyright Paul Eggermann
  • They will spend the next hour and a half in this brew.
  • Paul Eggermann
DSC00340
Checking the temperature of the emu. Copyright Paul Eggermann
  • Checking the temperature of the emu.
  • Paul Eggermann
DSC00341
Roasted butternut squash is ready to go into the risotto. Copyright Paul Eggermann
  • Roasted butternut squash is ready to go into the risotto.
  • Paul Eggermann
DSC00344
1st course- emu filet served with spicy chimichurri on top of a seasoned crostini Copyright Paul Eggermann
  • 1st course- emu filet served with spicy chimichurri on top of a seasoned crostini
  • Paul Eggermann
DSC00346
Andre described the course. Copyright Paul Eggermann
  • Andre described the course.
  • Paul Eggermann
DSC00347
Efrain told us about the wine he chose for this course. Copyright Paul Eggermann
  • Efrain told us about the wine he chose for this course.
  • Paul Eggermann
DSC00348
Chef Justice gave his thoughts on the dish. Copyright Paul Eggermann
  • Chef Justice gave his thoughts on the dish.
  • Paul Eggermann
DSC00349
Jay watches as Stephen dresses each salad plate. Copyright Paul Eggermann
  • Jay watches as Stephen dresses each salad plate.
  • Paul Eggermann
DSC00352
2nd course- chicory salad with Roquefort cheese Copyright Paul Eggermann
  • 2nd course- chicory salad with Roquefort cheese
  • Paul Eggermann
DSC00357
That is bacon being put on the risoto. Copyright Paul Eggermann
  • That is bacon being put on the risoto.
  • Paul Eggermann
DSC00359
Chris is searing the elk. Copyright Paul Eggermann
  • Chris is searing the elk.
  • Paul Eggermann
DSC00360
While Eric carefully sliced the meat. Copyright Paul Eggermann
  • While Eric carefully sliced the meat.
  • Paul Eggermann
DSC00365
3rd course- butternut squash risotto with wild boar lardons and elk medallions Copyright Paul Eggermann
  • 3rd course- butternut squash risotto with wild boar lardons and elk medallions
  • Paul Eggermann
DSC00366
Eric talked about the course. Copyright Paul Eggermann
  • Eric talked about the course.
  • Paul Eggermann
DSC00367
Efrain had another good Shiraz to go with it. Copyright Paul Eggermann
  • Efrain had another good Shiraz to go with it.
  • Paul Eggermann
DSC00368
Nice job. Copyright Paul Eggermann
  • Nice job.
  • Paul Eggermann
DSC00369
Chef liked the dish. Copyright Paul Eggermann
  • Chef liked the dish.
  • Paul Eggermann
DSC00374
Paul and Pete are plating the poached pears. Copyright Paul Eggermann
  • Paul and Pete are plating the poached pears.
  • Paul Eggermann
DSC00383
4th course- Red wine poached pears with whipped cream Copyright Paul Eggermann
  • 4th course- Red wine poached pears with whipped cream
  • Paul Eggermann
DSC00384
Efrain picked his favorite sparkler for this course. Copyright Paul Eggermann
  • Efrain picked his favorite sparkler for this course.
  • Paul Eggermann
DSC00385
Paul was happy that the dessert came out so good. Copyright Paul Eggermann
  • Paul was happy that the dessert came out so good.
  • Paul Eggermann
DSC00387
Efrain held his wine high. Copyright Paul Eggermann
  • Efrain held his wine high.
  • Paul Eggermann
DSC00388
Cheff Justice enjoyed his second session with us very much. Thank you Chef Justice for your support. Copyright Paul Eggermann
  • Cheff Justice enjoyed his second session with us very much. Thank you Chef Justice for your support.
  • Paul Eggermann
DSC00391
Efrain presented Chef with his favorite kind of brew. Copyright Paul Eggermann
  • Efrain presented Chef with his favorite kind of brew.
  • Paul Eggermann
  • Home
  • Future Schedule
  • Our Events
    • 2024/2025 Events
    • 2023/2024 Events
    • 2022/2023 Events
    • 2021/2022 Events
    • 2020/2021 Events
    • 2015 to 2020 Events
      • 2019/2020 Events
      • 2018/2019 Events
      • 2017/2018 Events
      • 2016/2017 Events
      • 2015/2016 Events
  • Our Chefs
  • Our Menus
    • 2024/2025 Menus
    • 2023/2024 Menus
    • 2022/2023 Menus
    • 2021/2022 Menus
    • 2020/2021 Menus
    • 2015 to 2020 Menus
      • 2019/2020 Menus
      • 2018/2019 Menus
      • 2017/2018 Menus
      • 2016/2017 Menus
      • 2015/2016 Menus
    • 2010 to 2015 Menus
      • 2014/2015 Menus
      • 2013/2014 Menus
      • 2012/2013 Menus
      • 2011/2012 Menus
      • 2010/2011 Menus
    • 2006 to 2010 Menus
      • 2009/2010 Menus
      • 2008/2009 Menus
      • 2007/2008 Menus
      • 2006/2007 Menus
    • MORE!
  • Membership
    • Requirements
    • Dues
    • Code of Conduct
    • Release Form
    • Guidelines for Chefs
  • Articles
  • Map
  • © 2019 - 2025, all rights reserved.

    Built withBacklight

  • Home
  • Future Schedule
  • Our Events
    • 2024/2025 Events
    • 2023/2024 Events
    • 2022/2023 Events
    • 2021/2022 Events
    • 2020/2021 Events
    • 2015 to 2020 Events
      • 2019/2020 Events
      • 2018/2019 Events
      • 2017/2018 Events
      • 2016/2017 Events
      • 2015/2016 Events
  • Our Chefs
  • Our Menus
    • 2024/2025 Menus
    • 2023/2024 Menus
    • 2022/2023 Menus
    • 2021/2022 Menus
    • 2020/2021 Menus
    • 2015 to 2020 Menus
      • 2019/2020 Menus
      • 2018/2019 Menus
      • 2017/2018 Menus
      • 2016/2017 Menus
      • 2015/2016 Menus
    • 2010 to 2015 Menus
      • 2014/2015 Menus
      • 2013/2014 Menus
      • 2012/2013 Menus
      • 2011/2012 Menus
      • 2010/2011 Menus
    • 2006 to 2010 Menus
      • 2009/2010 Menus
      • 2008/2009 Menus
      • 2007/2008 Menus
      • 2006/2007 Menus
    • MORE!
  • Membership
    • Requirements
    • Dues
    • Code of Conduct
    • Release Form
    • Guidelines for Chefs
  • Articles
  • Map