Les Marmitons New Jersey Chapter

  • Galleries
  • 2021-2022 Events
  • September 2021 Event
DSC09727.jpg
Guest Chef Anthony LoPinto introduced himself for the third time. Copyright Paul Eggermann
  • Guest Chef Anthony LoPinto introduced himself for the third time.
DSC09734.jpg
The salad prep table is laid out. Copyright Paul Eggermann
  • The salad prep table is laid out.
DSC09735.jpg
and the scallops ingredients are ready. Copyright Paul Eggermann
  • and the scallops ingredients are ready.
DSC09736.jpg
As is the dessert, and Stephen is ready to go! Copyright Paul Eggermann
  • As is the dessert, and Stephen is ready to go!
DSC09737.jpg
The duck team reads the recipe. Very important first step! Copyright Paul Eggermann
  • The duck team reads the recipe. Very important first step!
DSC09738.jpg
Chef consults with the ravioli team. Copyright Paul Eggermann
  • Chef consults with the ravioli team.
DSC09739.jpg
Roger carefully sliced the tomatoes per Chef's instructions. Copyright Paul Eggermann
  • Roger carefully sliced the tomatoes per Chef's instructions.
DSC09740.jpg
Johnny works on the celeriac. Copyright Paul Eggermann
  • Johnny works on the celeriac.
DSC09741.jpg
Doug hit on the broccoli Copyright Paul Eggermann
  • Doug hit on the broccoli
DSC09742.jpg
Jay held onto his garlic. Copyright Paul Eggermann
  • Jay held onto his garlic.
DSC09743.jpg
Steve sliced some onion. Copyright Paul Eggermann
  • Steve sliced some onion.
DSC09744.jpg
Stephen concentrates on the dessert. Copyright Paul Eggermann
  • Stephen concentrates on the dessert.
DSC09750.jpg
The potatoes are ready. Copyright Paul Eggermann
  • The potatoes are ready.
DSC09751.jpg
Celeriac cleaned and ready to slice. Copyright Paul Eggermann
  • Celeriac cleaned and ready to slice.
DSC09757.jpg
The salad ingredients are stacking up. Copyright Paul Eggermann
  • The salad ingredients are stacking up.
DSC09762.jpg
Chef brought the pasa for the ravioli and his machine. Copyright Paul Eggermann
  • Chef brought the pasa for the ravioli and his machine.
DSC09763.jpg
Half the pasta was regular and half was black pepper. Copyright Paul Eggermann
  • Half the pasta was regular and half was black pepper.
DSC09764.jpg
Doug and Andre had baked the potatoes and are filling them with fois gras filling. Copyright Paul Eggermann
  • Doug and Andre had baked the potatoes and are filling them with fois gras filling.
DSC09770.jpg
Chris gets started with filling the ravioli's. Copyright Paul Eggermann
  • Chris gets started with filling the ravioli's.
DSC09772.jpg
Chef is still rolling out the pasta. Copyright Paul Eggermann
  • Chef is still rolling out the pasta.
DSC09775.jpg
Salad plates await chef's instruction on the layout he wants. Copyright Paul Eggermann
  • Salad plates await chef's instruction on the layout he wants.
DSC09778.jpg
Paul and Roger plated the salad to Chef's exacitng instructions. Copyright Paul Eggermann
  • Paul and Roger plated the salad to Chef's exacitng instructions.
DSC09779.jpg
First course: Mixed salad with beans, onions, arugula, tomatoes, raspberries, toasted sunflower seeds and a wonderful dressing. Copyright Paul Eggermann
  • First course: Mixed salad with beans, onions, arugula, tomatoes, raspberries, toasted sunflower seeds and a wonderful dressing.
DSC09781.jpg
Efrain talked about the Rose Gruet wine. All the wines tonight were selected by Chef Anthony. Copyright Paul Eggermann
  • Efrain talked about the Rose Gruet wine. All the wines tonight were selected by Chef Anthony.
DSC09782.jpg
Paul talked about the salad course. Copyright Paul Eggermann
  • Paul talked about the salad course.
DSC09784.jpg
Chef enjoyed the salad. Copyright Paul Eggermann
  • Chef enjoyed the salad.
DSC09786.jpg
Eric tends to the corn. Copyright Paul Eggermann
  • Eric tends to the corn.
DSC09787.jpg
Chef inspects the scallops Copyright Paul Eggermann
  • Chef inspects the scallops
DSC09788.jpg
Stephen works on the peaches for the dessert. Copyright Paul Eggermann
  • Stephen works on the peaches for the dessert.
DSC09789.jpg
Eric and Chef Anthony plate the scallops dish. Copyright Paul Eggermann
  • Eric and Chef Anthony plate the scallops dish.
DSC09791.jpg
Second Course: Seared Sea Scallops with Sweet Corn, fingerling Potatoes and herbed Crumbs. Copyright Paul Eggermann
  • Second Course: Seared Sea Scallops with Sweet Corn, fingerling Potatoes and herbed Crumbs.
DSC09799.jpg
Eric talked about the steps in this dish. Copyright Paul Eggermann
  • Eric talked about the steps in this dish.
DSC09802.jpg
Efrain told us his take on the wine. Copyright Paul Eggermann
  • Efrain told us his take on the wine.
DSC09804.jpg
which was a Willm Gewurtztraminer. Copyright Paul Eggermann
  • which was a Willm Gewurtztraminer.
DSC09805.jpg
Chef spoke alot of hand-gesture Italian tonight! Copyright Paul Eggermann
  • Chef spoke alot of hand-gesture Italian tonight!
DSC09809.jpg
This is a 50 year old Balsamic Vinegar that we gave to Chef Anthony in honor of his many contributions to our Chapter. Copyright Paul Eggermann
  • This is a 50 year old Balsamic Vinegar that we gave to Chef Anthony in honor of his many contributions to our Chapter.
DSC09811.jpg
Eric very carefully put a few drops of one of those aged balsamics on the ravioli plate. Copyright Paul Eggermann
  • Eric very carefully put a few drops of one of those aged balsamics on the ravioli plate.
DSC09815.jpg
Third Course: Herb Laced Ravioli, Fresh Tomato, Guanciale and 50 yr Old Balsamic Copyright Paul Eggermann
  • Third Course: Herb Laced Ravioli, Fresh Tomato, Guanciale and 50 yr Old Balsamic
DSC09819.jpg
Chris spoke about the entire process. Copyright Paul Eggermann
  • Chris spoke about the entire process.
DSC09824.jpg
Efrian had a nice red wine from Italy. Copyright Paul Eggermann
  • Efrian had a nice red wine from Italy.
DSC09825.jpg
Chef got into reviewing the teams work. Copyright Paul Eggermann
  • Chef got into reviewing the teams work.
DSC09828.jpg
The broccoli has been blackened! It had a very smoky flavor. Copyright Paul Eggermann
  • The broccoli has been blackened! It had a very smoky flavor.
DSC09830.jpg
The duck breasts are perfectly done and ready to be plated. Copyright Paul Eggermann
  • The duck breasts are perfectly done and ready to be plated.
DSC09831.jpg
The potatoes look great. Copyright Paul Eggermann
  • The potatoes look great.
DSC09832.jpg
That's how the breasts should look when properly cooked. Copyright Paul Eggermann
  • That's how the breasts should look when properly cooked.
DSC09833.jpg
Looks great to me. Copyright Paul Eggermann
  • Looks great to me.
DSC09835.jpg
Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge. Copyright Paul Eggermann
  • Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge.
DSC09837.jpg
Andre spoke about the teams efforts on the duck course. Copyright Paul Eggermann
  • Andre spoke about the teams efforts on the duck course.
DSC09838.jpg
Efrain presented the wine Copyright Paul Eggermann
  • Efrain presented the wine
DSC09839.jpg
It was a Ravenswood Shiraz and it went well with the duck. Copyright Paul Eggermann
  • It was a Ravenswood Shiraz and it went well with the duck.
DSC09842.jpg
Chef was good with it. Copyright Paul Eggermann
  • Chef was good with it.
DSC09845.jpg
Ken got a chance to review the recipe for us. Copyright Paul Eggermann
  • Ken got a chance to review the recipe for us.
DSC09851.jpg
These are the Aged Balsamic Vinegar's to be raffled at the end of the night. Copyright Paul Eggermann
  • These are the Aged Balsamic Vinegar's to be raffled at the end of the night.
DSC09853.jpg
Efrain thanked Chef Antthony for his triumphant return to LesM NJ. Copyright Paul Eggermann
  • Efrain thanked Chef Antthony for his triumphant return to LesM NJ.
  • Home
  • Our Events
    • 2021/2022 Events
    • 2020/2021 Events
    • 2019/2020 Events
    • 2018/2019 Events
    • 2017/2018 Events
    • 2016/2017 Events
    • 2015/2016 Events
  • Our Chefs
  • Our Menus
    • 2021/2022 Menus
    • 2020/2021 Menus
    • 2019/2020 Memus
    • 2018/2019 Menus
    • 2017/2018 Menus
    • 2016/2017 Menus
    • 2015/2016 Menus
    • 2014/2015 Menus
    • 2013/2014 Menus
    • 2012/2013 Menus
    • 2011/2012 Menus
    • 2010/2011 Menus
    • 2009/2010 Menus
    • 2008/2009 Menus
    • 2007/2008 Menus
    • 2006/2007 Menus
    • MORE!
  • Contact
  • Articles
  • Membership
    • Requirements
    • Dues
    • Code of Conduct
    • Release Form
    • Guidelines for Chefs
  • Map
  • © 2019 - 2022, all rights reserved.

    Built withBacklight

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