• Guest Chef Anthony LoPinto introduced himself for the third time.
• Paul Eggermann

• The salad prep table is laid out.
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• and the scallops ingredients are ready.
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• As is the dessert, and Stephen is ready to go!
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• The duck team reads the recipe. Very important first step!
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• Chef consults with the ravioli team.
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• Roger carefully sliced the tomatoes per Chef's instructions.
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• Johnny works on the celeriac.
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• Doug hit on the broccoli
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• Jay held onto his garlic.
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• Steve sliced some onion.
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• Stephen concentrates on the dessert.
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• The potatoes are ready.
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• Celeriac cleaned and ready to slice.
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• The salad ingredients are stacking up.
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• Chef brought the pasa for the ravioli and his machine.
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• Half the pasta was regular and half was black pepper.
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• Doug and Andre had baked the potatoes and are filling them with fois gras filling.
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• Chris gets started with filling the ravioli's.
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• Chef is still rolling out the pasta.
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• Salad plates await chef's instruction on the layout he wants.
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• Paul and Roger plated the salad to Chef's exacitng instructions.
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• First course: Mixed salad with beans, onions, arugula, tomatoes, raspberries, toasted sunflower seeds and a wonderful dressing.
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• Efrain talked about the Rose Gruet wine. All the wines tonight were selected by Chef Anthony.
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• Paul talked about the salad course.
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• Chef enjoyed the salad.
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• Eric tends to the corn.
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• Chef inspects the scallops
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• Stephen works on the peaches for the dessert.
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• Eric and Chef Anthony plate the scallops dish.
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• Second Course: Seared Sea Scallops with Sweet Corn, fingerling Potatoes and herbed Crumbs.
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• Eric talked about the steps in this dish.
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• Efrain told us his take on the wine.
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• which was a Willm Gewurtztraminer.
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• Chef spoke alot of hand-gesture Italian tonight!
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• This is a 50 year old Balsamic Vinegar that we gave to Chef Anthony in honor of his many contributions to our Chapter.
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• Eric very carefully put a few drops of one of those aged balsamics on the ravioli plate.
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• Third Course: Herb Laced Ravioli, Fresh Tomato, Guanciale and 50 yr Old Balsamic
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• Chris spoke about the entire process.
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• Efrian had a nice red wine from Italy.
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• Chef got into reviewing the teams work.
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• The broccoli has been blackened! It had a very smoky flavor.
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• The duck breasts are perfectly done and ready to be plated.
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• The potatoes look great.
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• That's how the breasts should look when properly cooked.
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• Looks great to me.
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• Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge.
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• Andre spoke about the teams efforts on the duck course.
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• Efrain presented the wine
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• It was a Ravenswood Shiraz and it went well with the duck.
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• Chef was good with it.
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• Ken got a chance to review the recipe for us.
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• These are the Aged Balsamic Vinegar's to be raffled at the end of the night.
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• Efrain thanked Chef Antthony for his triumphant return to LesM NJ.
• Paul Eggermann