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2020 January Event

2020 January Event

2020 January Event

The New Year is upon us and we are ready for some great food with Chef Anthony Bucco. He is the Executive Chef and Partner at http://felinarestaurant.com/ in Ridgewood, NJ and returns for another fun night with our talented group.

Tonight's menu is:

Menu

1st course: Heirloom Beets | Goat Cheese Mousse | Coffee Soil

2nd course: Octopus | Fried Bread | Lime Mayonnaise | Pickled Vegetables

3rd course:Potato Gnocchi | Delicata Squash | Fried Sage| Pumpkin Seed

4th course:Coppa Wrapped Pork Tenderloin | Romesco | Romanesco Cauliflower | Salsa Verde

5th course:Budino | Chocolate Crumble | Whipped Cream | Salted Caramel

Eric and Chris prepared some great tastes to go with the quaffers. Copyright Paul Eggermann

Eric smoked these meats to perfection. Copyright Paul Eggermann

The prep tables are all set. Copyright Paul Eggermann

Including some tools from home. Copyright Paul Eggermann

Past President Eric Eisenbud kicked off the event and introduced Chef Anthony Bucco. Copyright Paul Eggermann

Chef Anthony recalled his prior events with us. Copyright Paul Eggermann

Andre introduced his guest, Nathan Browne. Copyright Paul Eggermann

Sal introduced Ross Cooper. Copyright Paul Eggermann

And Stephen brought Alfred Lordi. Copyright Paul Eggermann

Chef spoke about ingredients and recipes. Copyright Paul Eggermann

Eric and Chris get right into prepping carrots and cauliflower for their course. Copyright Paul Eggermann

Stephne is dicing the Delicata Squash. Copyright Paul Eggermann

As is his guest Copyright Paul Eggermann

John works with two of our guests. Copyright Paul Eggermann

Andre and Jay clean up the pork tenerloins. Copyright Paul Eggermann

The squash hit the new convection oven. Copyright Paul Eggermann

Chef checks out the Coffee Soil. Copyright Paul Eggermann

The yellow beets are cooling down. Copyright Paul Eggermann

Howard mixes the goat cheese mousse for the first course. Copyright Paul Eggermann

The pork has been wrapped and bagged prior to a trip to the sous vide bath. Copyright Paul Eggermann

Steve, his guest, and Jay prepare some peppers for the Romesco sauce.. Copyright Paul Eggermann

The squash is done. Copyright Paul Eggermann

The potatoes are being riced prior to forming the gnocchi. Copyright Paul Eggermann

Slicing the beets for the first course. Copyright Paul Eggermann

This is the Romanesco Cauliflower for the fourth course. Copyright Paul Eggermann

The ocotpus is marinating prior to grilling. Copyright Paul Eggermann

Ed and his team are rolling the dough and cutting the gnocchi. Copyright Paul Eggermann

Paul and his team are on time. Copyright Paul Eggermann

1st course: Heirloom Beets | Goat Cheese Mousse | Coffee Soil Copyright Paul Eggermann

Efrain had a nice Sauvignon Blanc from New Zealand to go with the beets. Copyright Paul Eggermann

Chef got serious about the dish. Copyright Paul Eggermann

Outside, Eric, Chris and John sear the octopus ans Chef kibitzes. Copyright Paul Eggermann

The ocotpus is marinating for a short time. Copyright Paul Eggermann

Andre is making the romesco sauce. Copyright Paul Eggermann

Looks good! Copyright Paul Eggermann

Tony is preparing the chocoalte crumble for the dessert. Copyright Paul Eggermann

The ocotopus has been nicely seared and is ready to go. Copyright Paul Eggermann

Eric, Chris and John are plating the second course. Copyright Paul Eggermann

2nd course: Octopus | Fried Bread | Lime Mayonnaise | Pickled Vegetables Copyright Paul Eggermann

Eric explains the recipe. Copyright Paul Eggermann

Efrain called out the wine, a Willm Riesling from Alsace. Copyright Paul Eggermann

Chef liked the dish. Copyright Paul Eggermann

Guest, Alfred Lordi, Slivered the pecorino for the gnocchi dish. Copyright Paul Eggermann

Ed and team plated the thrid course. Copyright Paul Eggermann

3rd course: Potato Gnocchi | Delicata Squash | Fried Sage| Pumpkin Seed Copyright Paul Eggermann

Ed filled us in on the making of the gnocchi. Copyright Paul Eggermann

Efrain explained why he choose this particular wine to go with the richness of the dish. Copyright Paul Eggermann

It was a Chardonnay from Sonoma. Copyright Paul Eggermann

Chef is a great instructor and gave us lots of feedback on the dish. Copyright Paul Eggermann

The fourth course is about to be plated. Copyright Paul Eggermann

4th course: Coppa Wrapped Pork Tenderloin | Romesco | Romanesco Cauliflower | Salsa Verde Copyright Paul Eggermann

Jackie Lieberman from NJFlavors.com joined us to see what we are all about. Copyright Paul Eggermann

Course Lead Bill Sellar got into the whole picture on this course. Copyright Paul Eggermann

Chef is very expressive as he discusses our efforts. Copyright Paul Eggermann

5th course:Budino | Chocolate Crumble | Whipped Cream | Salted Caramel This course was not very photogenic but it tasted great! Copyright Paul Eggermann

Mel flashed Efrain with his great smile as he told us about the work involved in this "easy" dessert.. Copyright Paul Eggermann

Copyright Paul Eggermann

Chef got us all smilling! Copyright Paul Eggermann

Efrain presented Chef Anthony with a bottle of the very rare 2014 Les Marmitons Gastronomy Pinot Noir. Thank you Chef Anthony, for coming back for more and teaching all you can in 5 hours! Copyright Paul Eggermann

Our gift to Chef Anthony for his continued support of Les Marmitons New jersey Chapter. Copyright Paul Eggermann

Efrain had a nice Willm Blanc de Blancs to go with the dessert. Copyright Paul Eggermann

Then John showed off his special apron for his forthcoming food truck. You'll have to see him in person to discover what is so special about it!! Copyright Paul Eggermann