2019 May Event - Les Marmitons New Jersey Chapter

May is our Annual Business Meeting where new members are inducted and we discuss the state of the club. The theme for this Event is "What came first" The chicken, the egg? or the road?". It was an EGGstravaganza featuring eggs from Roger Gershon's 'girls".

The menu is:

First Course: Spring Salad with Liquid Center Egg

Second Course: Egg Drop Soup

Third Course: Chicken with Jasmine Rice and Kale

Fourth Course: Chocolate Meringue Roulade with Saffron Cream

Roger Gershon's girls donated the eggs for this month's eggstravaganza! Copyright Paul Eggermann

They are a well cared for bunch. Copyright Paul Eggermann

We started with deviled eggs. Copyright Paul Eggermann

Proscuitto rolls Copyright Paul Eggermann

and two mousse's and a pate' all made by Andres. Copyright Paul Eggermann

MMMMmmm GOOD! Copyright Paul Eggermann

Efrain got into the business end of our Annual Business Metting. Copyright Paul Eggermann

Andre covered the amuse bouche's he made. Copyright Paul Eggermann

New member Ken Kringdon is officially welcomed into the club. Copyright Paul Eggermann

As was Keith Jones. Copyright Paul Eggermann

After getting their medallions they quaffed the secret initiation drink. Only Efrain knows what is in it. Copyright Paul Eggermann

Efrain covered a few items for the coming year. Copyright Paul Eggermann

Roger showed off his girls work. Copyright Paul Eggermann

Their multi-colored eggs were delicious. Copyright Paul Eggermann

What a nice bunch of radishes for the salad. Copyright Paul Eggermann

The whole chicken legs were cut up for the main course. Copyright Paul Eggermann

Howard sliced the mushrooms for the salad. Copyright Paul Eggermann

Johnny cut up the kale. Copyright Paul Eggermann

Nice job John. Copyright Paul Eggermann

Theses scallions are for the main course. Copyright Paul Eggermann

As is the garlic. Copyright Paul Eggermann

Chris is working hard on the egg whites for the dessert. Copyright Paul Eggermann

The first course is being plated. Copyright Paul Eggermann

First Course: Spring Salad with Liquid Center Egg Copyright Paul Eggermann

These eggs were par boiled, cooked sous vide and soaked in a beet juice marinade. Copyright Paul Eggermann

Andre filled us in on how he did the eggs. Copyright Paul Eggermann

Efrain had a nice wine for the first course. Copyright Paul Eggermann

It was a Gruner Veltliner from Austria and went very well with the salad. Copyright Paul Eggermann

The Egg Drop Suop is being plated. Copyright Paul Eggermann

Second Course: Egg Drop Soup. It was outstanding! Copyright Paul Eggermann

Eddie got into the way to drop the eggs into the soup. Copyright Paul Eggermann

Efrain went to France for the second course wine. Copyright Paul Eggermann

A Reisling from the Alsace region. Copyright Paul Eggermann

Third Course: Chicken with Jasmine Rice and Kale. Copyright Paul Eggermann

An inexpensive Pinot Noir did nicely with the chicken. Copyright Paul Eggermann

Ken talked up his part of the dinner. Copyright Paul Eggermann

Efrain described the wine. Copyright Paul Eggermann

Fourth Course: Chocolate Meringue Roulade with Saffron Cream. There were a number of production issues but the taste was there. Meringue's are hard to do in only a few hours. Copyright Paul Eggermann

Chris explained his efforts on the dessert. and the Event was closed. Copyright Paul Eggermann