• The work started early and Eric and Chris are always an on the spot team.
• Paul Eggermann

• Nice scallops Andre
• Paul Eggermann

• Andre trims the skins forthe scallops.
• Paul Eggermann

• Bobpitched in also.
• Paul Eggermann

• Jay and guest wrap the scallops
• Paul Eggermann

• Who said this wasn't hard to do?
• Paul Eggermann

• Paul's dessert is shaping up.
• Paul Eggermann

• Dave got down to chopping.
• Paul Eggermann

• Tony and Eric pose for the camera.
• Paul Eggermann

• Dave is sprinkling some peppa!
• Paul Eggermann

• While Bob adds some salt.
• Paul Eggermann

• Our guests have arrived.
• Paul Eggermann

• Efrain gets us started.
• Paul Eggermann

• Tom came to help us celebrate Valentine's Day
• Paul Eggermann

• Andre introduced the menu
• Paul Eggermann

• The menu
• Paul Eggermann

• Welcome ladies.
• Paul Eggermann

• The gangs all here.
• Paul Eggermann

• We had to get Lynn in a shot.
• Paul Eggermann

• Keep it moving guys.
• Paul Eggermann

• Doug tossed the salad a bit.
• Paul Eggermann

• Chris did a high altitude springling of salt on the mushrooms.
• Paul Eggermann

• John seems to be enjoying himself.
• Paul Eggermann

• We want nice king crab medalions.
• Paul Eggermann

• The scallops were handled with loving care.
• Paul Eggermann

• Starting to plate the scallops
• Paul Eggermann

• Jay starts to plate the amuse.
• Paul Eggermann

• Andre admires these filet's.
• Paul Eggermann

• Paul is decorating the cupcakes he made earlier in the day.
• Paul Eggermann

• The amuse is plated and ready to serve.
• Paul Eggermann

• Amuse: Celeriac Cream, King Crab and Apple Mint Gelee.
• Paul Eggermann

• Second Course: Roasted King and Oyster Mushroooms, Truffle Cream Sauce and grated Preserved Mushrooms.
• Paul Eggermann

• Another shot.
• Paul Eggermann

• These are heading for the fridge for a while.
• Paul Eggermann

• 1st Course: Scallops with Chicken Skin Crust, Wilted Greens and Meyer Lemon and Chicken Drippings Sauce.
• Paul Eggermann

• Sal scoops the Sorbet
• Paul Eggermann

• Tony tends the warming station.
• Paul Eggermann

• Intermezzo: Mango/Lime Sorbet
• Paul Eggermann

• Getting the radishes hot.
• Paul Eggermann

• Dice, dice, dice!
• Paul Eggermann

• Searing the filet's to perfection.
• Paul Eggermann

• Fourth Course: Seared Beef Filet, with Mashed Rutabago.
• Paul Eggermann

• and Creamed Kale with egg yolk.
• Paul Eggermann

• Andre applauds the teams for all their work.
• Paul Eggermann

• The dessert is lined up and ready to serve.
• Paul Eggermann

• Dessert: Dark Chocolate German Chocolate Cake with Coconut filling.
• Paul Eggermann