• The NEW convection ovens have ARRIVED!
• Paul Eggermann

• They'll never be as clean as right now.
• Paul Eggermann

• Paul and Red made the Raspberry White Chocolate Bread Pudding on Thursday.
• Paul Eggermann

• The eggs and cream are ready for the bread and raspberries and chocolate
• Paul Eggermann

• Paul is filling 24 baking pans with the mix.
• Paul Eggermann

• Bill put very hot water in the bottom of the bain marie's to protect the pudding from scorching.
• Paul Eggermann

• They got wrapped in foil.
• Paul Eggermann

• And baked at 350F for an hour.
• Paul Eggermann

• The foil was removed and they were allowed to brown a bit before cooling down.
• Paul Eggermann

• Looks good to me!
• Paul Eggermann

• The table setting for each guest.
• Eric Eisenbud

• Saturday, Andre got into searing the chicken for the Coq au Vin.
• Jay Didomenico

• Steve did some paddling on the Mushroom soup.
• Jay Didomenico

• Efrain trimmed the chicken.
• Jay Didomenico

• Eddie and Sal dried off the fish filets.
• Jay Didomenico

• That's a lot of thyme to strip.
• Jay Didomenico

• Bill got into poaching the onions.
• Jay Didomenico

• Jay showed off his mushroom slicing skills to chef Robert Dick, who was our guest chef in October. Thanks for your help Chef!
• Jay Didomenico

• Eric whipped up a storm.
• Jay Didomenico

• Eddie gave a smile for the camera while he messed with the fish.
• Jay Didomenico

• Jay got in some strokes on the soup.
• Jay Didomenico

• Steve used our hand blender on the soup.
• Jay Didomenico

• Jamie and Efrain had fun with the sausage.
• Jay Didomenico

• So did John.
• Jay Didomenico

• Chris worked his butt off, as usual.
• Jay Didomenico

• Getting the shrimp ready for the first course.
• Jay Didomenico

• That's a lot of raspberries being macerated for the dessert.
• Paul Eggermann

• Paul and Bob watch as Eric demonstrates his most delicate mixing routine.
• Paul Eggermann

• Andre is dressed to kill!
• Paul Eggermann

• Let's go over the work plan again.
• Paul Eggermann

• Eric talked to the volunteer servers (Board members!) about how we like to serve the tables.
• Paul Eggermann

• Tom addressed the crowd.
• Paul Eggermann

• The shrimp and chirozo is coming out of the oven.
• Paul Eggermann

• Looks good!
• Paul Eggermann

• First course: Shrimp and Chirozo with baguette
• Eric Eisenbud

• Individualized place markers for the guests. Nice touch Cindy.
• Paul Eggermann

• Efrain talked about the approaching meal.
• Paul Eggermann

• It was a full house.
• Paul Eggermann

• Eddie labors with the ladle for the soup.
• Paul Eggermann

• The fish course arrives in the plating area.
• Paul Eggermann

• Fish: Sole stuffed with a scallop and salmon mouse and served with a mandarin sauce
• Paul Eggermann

• Andre got into detail about the main courses.
• Paul Eggermann

• Board member Will helped serve the Intermezzo - Pink Grapefruit and Champagne Sorbet.
• Paul Eggermann

• Intermezzo: Pink Grapefruit with Champagne.
• Eric Eisenbud

• Paul prepares to cut the bread pudding.
• Jay Didomenico

• Potatoes for the Coq au Vin
• Paul Eggermann

• Mushroom for the Coq au Vin
• Paul Eggermann

• The team starts plating the Coq au Vin.
• Paul Eggermann

• Fifth coruse: Chef jesse's Coq au Vin
• Eric Eisenbud

• Main: Chef Jesse's Coq Au Vin
• Paul Eggermann

• Dessert: Raspberry White Chocolate Bread Pudding
• Paul Eggermann

• WOW! We got a standing ovation. Thye loved it all!
• Paul Eggermann

• The Marmitons line up for a group shot.
• Barbara Eggermann