• 1st course : Beef Tartare with Aerated Bearnaise and Classic Accoutrement
• Paul Eggermann

• Bill was first up on this course
• Paul Eggermann

• Jay served as our sommelier this month.
• Paul Eggermann

• A nice red to go with the beef tartare
• Paul Eggermann

• You can't beat these guys.
• Paul Eggermann

• 2nd Course : Roasted Carrots in Honey Citrus Glaze with Smoked Labneh and Pistachio Dukkah
• Paul Eggermann

• Jay discussed the wine
• Paul Eggermann

• Jason gave us his take on the dish.
• Paul Eggermann

• Good old DR Loosen. You can't miss with this stuff.
• Paul Eggermann

• Chef talked about the first two courses.
• Paul Eggermann

• Eddie is filling the tart pans for the dessert.
• Paul Eggermann

• New member, Pete Romano, did a very nice job on the knishes.
• Paul Eggermann

• He's just a regular cut-up.
• Paul Eggermann

• 3rd Course : Roasted Bone-in Yorkshire Rack of Pork with Apple Sage Cabbage Ragout and Potato Knish
• Paul Eggermann

• Eric discussed the pork preparation
• Paul Eggermann

• Jay read us the wine profile
• Paul Eggermann

• A nice SB complimented the pork
• Paul Eggermann

• Chef liked the way the pork was handled
• Paul Eggermann

• That darn marshmallow fluff fought them all the way.
• Paul Eggermann

• Eddie and Paul finish thedessert.
• Paul Eggermann

• 4th Course :Chocolate Ganache Tart with Marshmallow Fluff Flambe'
• Paul Eggermann

• Paul explained why the marshmallow fought back.
• Paul Eggermann

• A nice sparkler went well with the chocolate
• Paul Eggermann

• Chef Michael was presented with a gift bottle of wine in appreciation of his contribution to our Chapter.
• Paul Eggermann