• Jay starts the salad course
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• Stephen is on the salad too.
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• Steve grapples with the garlic.
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• While Bob destems the grapes.
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• The plum tarts are set in sugar and butte
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• Creaming the butter in the dessert.
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• Meanwhile, Howard dices the goat cheese.
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• The cakebatter isput on top of the plums prior to baking
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• Salad couse is being plated.
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• Doug checks the tarts.
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• Howard is intent on making the dressing for the salad.
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• All it takes is a little dressing and a gentle toss.
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• Plating the first course.
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• 1st Course: Roasted Beet Salad with Goat Cheese and Walnuts
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• Jay happily introduced the wine.
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• Which was a nice Sauvignon Blanc from New Zealand.
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• Plating the second course.
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• 2nd Course: Escargot in a Tomato Veloute'
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• Stephen loved this course.
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• The wine was a simple Pinot Noir.
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• Sugar encrusted grapes to go with the steak.
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• Sous Vide hanger steak ready to be seared.
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• Sear them for a minute on each side and they are ready to go.
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• John paid close attention to searing the meats.
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• 3rd Course: Sous Vide Hanger Steak with Roasted Parsnips and Carrots and Caramelized Grapes. Unfortunately, the veggies got a bit burned and were not plated.
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• Johnny had fun talking about his course.
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• Bill talked about caramelizing the grapes
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• Jay had a nive Cab to go with the steaks.
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• Jay is getting looser with his descriptions of the wines.
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• Paul oversees the plating of the dessert
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• 4th Course: Black Plum Tart with Almond Infused Whipped Cream
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• Doug gave us a blow by blow on the dessert
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• Jay got even looser with his wine descriptions. I think it must have gone to his head!
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• Palu gave a nice critique on how the guys performed with his recipes.
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