Les Marmitons New Jersey Chapter

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  • 2019-2020 Events
  • 2020 February - Valentine's Event
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The work started early and Eric and Chris are always an on the spot team. Copyright Paul Eggermann
  • The work started early and Eric and Chris are always an on the spot team.
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Nice scallops Andre Copyright Paul Eggermann
  • Nice scallops Andre
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Andre trims the skins forthe scallops. Copyright Paul Eggermann
  • Andre trims the skins forthe scallops.
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Bobpitched in also. Copyright Paul Eggermann
  • Bobpitched in also.
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Jay and guest wrap the scallops Copyright Paul Eggermann
  • Jay and guest wrap the scallops
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Who said this wasn't hard to do? Copyright Paul Eggermann
  • Who said this wasn't hard to do?
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Paul's dessert is shaping up. Copyright Paul Eggermann
  • Paul's dessert is shaping up.
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Dave got down to chopping. Copyright Paul Eggermann
  • Dave got down to chopping.
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Tony and Eric pose for the camera. Copyright Paul Eggermann
  • Tony and Eric pose for the camera.
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Dave is sprinkling some peppa! Copyright Paul Eggermann
  • Dave is sprinkling some peppa!
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While Bob adds some salt. Copyright Paul Eggermann
  • While Bob adds some salt.
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Our guests have arrived. Copyright Paul Eggermann
  • Our guests have arrived.
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Efrain gets us started. Copyright Paul Eggermann
  • Efrain gets us started.
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Tom came to help us celebrate Valentine's Day Copyright Paul Eggermann
  • Tom came to help us celebrate Valentine's Day
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Andre introduced the menu Copyright Paul Eggermann
  • Andre introduced the menu
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The menu Copyright Paul Eggermann
  • The menu
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Welcome ladies. Copyright Paul Eggermann
  • Welcome ladies.
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The gangs all here. Copyright Paul Eggermann
  • The gangs all here.
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We had to get Lynn in a shot. Copyright Paul Eggermann
  • We had to get Lynn in a shot.
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Keep it moving guys. Copyright Paul Eggermann
  • Keep it moving guys.
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Doug tossed the salad a bit. Copyright Paul Eggermann
  • Doug tossed the salad a bit.
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Chris did a high altitude springling of salt on the mushrooms. Copyright Paul Eggermann
  • Chris did a high altitude springling of salt on the mushrooms.
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John seems to be enjoying himself. Copyright Paul Eggermann
  • John seems to be enjoying himself.
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We want nice king crab medalions. Copyright Paul Eggermann
  • We want nice king crab medalions.
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The scallops were handled with loving care. Copyright Paul Eggermann
  • The scallops were handled with loving care.
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Starting to plate the scallops Copyright Paul Eggermann
  • Starting to plate the scallops
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Jay starts to plate the amuse. Copyright Paul Eggermann
  • Jay starts to plate the amuse.
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Andre admires these filet's. Copyright Paul Eggermann
  • Andre admires these filet's.
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Paul is decorating the cupcakes he made earlier in the day. Copyright Paul Eggermann
  • Paul is decorating the cupcakes he made earlier in the day.
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The amuse is plated and ready to serve. Copyright Paul Eggermann
  • The amuse is plated and ready to serve.
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Amuse: Celeriac Cream, King Crab and Apple Mint Gelee. Copyright Paul Eggermann
  • Amuse: Celeriac Cream, King Crab and Apple Mint Gelee.
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Second Course: Roasted King and Oyster Mushroooms, Truffle Cream Sauce and grated Preserved Mushrooms. Copyright Paul Eggermann
  • Second Course: Roasted King and Oyster Mushroooms, Truffle Cream Sauce and grated Preserved Mushrooms.
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Another shot. Copyright Paul Eggermann
  • Another shot.
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These are heading for the fridge for a while. Copyright Paul Eggermann
  • These are heading for the fridge for a while.
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1st Course: Scallops with Chicken Skin Crust, Wilted Greens and Meyer Lemon and Chicken Drippings Sauce. Copyright Paul Eggermann
  • 1st Course: Scallops with Chicken Skin Crust, Wilted Greens and Meyer Lemon and Chicken Drippings Sauce.
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Sal scoops the Sorbet Copyright Paul Eggermann
  • Sal scoops the Sorbet
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Tony tends the warming station. Copyright Paul Eggermann
  • Tony tends the warming station.
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Intermezzo: Mango/Lime Sorbet Copyright Paul Eggermann
  • Intermezzo: Mango/Lime Sorbet
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Getting the radishes hot. Copyright Paul Eggermann
  • Getting the radishes hot.
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Dice, dice, dice! Copyright Paul Eggermann
  • Dice, dice, dice!
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Searing the filet's to perfection. Copyright Paul Eggermann
  • Searing the filet's to perfection.
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Fourth Course: Seared Beef Filet, with Mashed Rutabago. Copyright Paul Eggermann
  • Fourth Course: Seared Beef Filet, with Mashed Rutabago.
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and Creamed Kale with egg yolk. Copyright Paul Eggermann
  • and Creamed Kale with egg yolk.
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Andre applauds the teams for all their work. Copyright Paul Eggermann
  • Andre applauds the teams for all their work.
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The dessert is lined up and ready to serve. Copyright Paul Eggermann
  • The dessert is lined up and ready to serve.
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Dessert: Dark Chocolate German Chocolate Cake with Coconut filling. Copyright Paul Eggermann
  • Dessert: Dark Chocolate German Chocolate Cake with Coconut filling.
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