• Eric brought some great sausages that he made for the quaffer period.

• Chef Justice gets ready to watch Eric work on the emu.

• Eric removes some silver skin from the elk.

• Efrain starts the Event and introduces Chef Justice Stewart for the second time.

• Eric described the raffle prize.

• Chris consulted with Chef Justice and one of the Ryan's.

• The other Ryan collaborated with Andre and Bill.

• Pete cut the zest off an oragne for the dessert course.

• This is precision dicing.

• Guest Eddie Rodriguez helps with the prep.

• The salad team had lots of greens to deal with.

• This looks like the chimichurri is underway.

• Eric displays his air drop method of peppering the meat.

• The pears are readiy to be poached.

• They will spend the next hour and a half in this brew.

• Checking the temperature of the emu.

• Roasted butternut squash is ready to go into the risotto.

• 1st course- emu filet served with spicy chimichurri on top of a seasoned crostini

• Andre described the course.

• Efrain told us about the wine he chose for this course.

• Chef Justice gave his thoughts on the dish.

• Jay watches as Stephen dresses each salad plate.

• 2nd course- chicory salad with Roquefort cheese

• That is bacon being put on the risoto.

• Chris is searing the elk.

• While Eric carefully sliced the meat.

• 3rd course- butternut squash risotto with wild boar lardons and elk medallions

• Eric talked about the course.

• Efrain had another good Shiraz to go with it.

• Nice job.

• Chef liked the dish.

• Paul and Pete are plating the poached pears.

• 4th course- Red wine poached pears with whipped cream

• Efrain picked his favorite sparkler for this course.

• Paul was happy that the dessert came out so good.

• Efrain held his wine high.

• Cheff Justice enjoyed his second session with us very much. Thank you Chef Justice for your support.

• Efrain presented Chef with his favorite kind of brew.