• Efrain kicked off the Event.
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• Chef Justice Stewart is our guest chef tomight.
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• His Sous Chef - Joe joined us also.
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• The gumbo team gest some advice from Chef Justice and His Sous Chef Joe.
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• Howard gets started.
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• Nice dice!
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• Do you agree?
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• Nice prawns
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• Boiled checken for the gombo.
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• This is the broth in chicken prep.
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• Just a little garlic.
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• Jay inspects the dice of the peppers.
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• Doug julienne's the leeks to perfection.
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• We plated the ice cream well ahead so it wouldn't melt away when we put the hot Banans Forster sauce on top.
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• Steve dices the andouille fior the gumbo
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• Jushua butters up the crostiini's.
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• Jay is a master dicer.
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• John and Bill are having fun slicing those strawberries
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• Corn Maque Choux is in the pot.
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• Nice white shrimp
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• John shreds the chicken for the gombo.
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• The crab cakes were given individual attention.
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• A little oak went a long way to holding up against this spicy dish.
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• The first course is coming out.
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• First Course : Corn Maque Choux Salad with Mini Crab Cake
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• Howard got into all the dicing in this one.
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• Chris talked about the recipe.
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• Chef Justice gave us good marks on the crab cakes.
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• Cook 'em quick!
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• Very nice DR Loosen Reisling.
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• Second Course: New Orleans Style BBQ Shrimp with an Herb Crostini
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• Andre discussed the shrimp dish.
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• Steve prayed for a good review.
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• Efrian like this one too.
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• Chef is just getting to klnow us.
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• Now that's a big pot of gumbo!
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• Keep those plates clean.
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• Third Course: Chicken and Shrimp Gumbo
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• Jay lead the cours with an even hand.
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• John described his part in this dish.
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• Efrain ahd a nice Pinot Noir for this dish.
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• One of Efrains favorite's.
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• Chef got into the shrimp dish
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• Seering the venison in a few pats of butter.
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• Crispy leeks are done niceily.
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• Sweet potatoes are done.
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• The venison was seared after four hours in the sous vide bath.
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• Fourth Course: Sous Vide Venison Tenderloin with Sweet Potqato Mash and Crispy Leeks.
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• This is a neat way to cook venison
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• Very nice Zin from Efrain.
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• Another winner.
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• The dessert is coming together.
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• Desseert course: Bananas Forster.
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• John talked up the dessert
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• The wine is Relax!
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• Chef enjoyed the dessert.
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• Chef Justice joins the ranks of Les Amis de Les Marmitons NJ Chapter.
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• This was a great start to the new season.
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