• Efrain kicks off the event.
• Paul Eggermann

• and introduces Chef Brian Karluk from Steakhouse 85 in New Brunswick.
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• Jason and Tony get going on the dessert
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• Sal cubes the brioche for the dessert
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• Ray is into the onions.
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• Guest Ken worked with Ray on the peppers.
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• Andre is preparing to prep the tuna
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• Harold and Jamie sliced the beets for the first course.
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• Guest John is into the peppers
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• Johnny and Keith dig into trimming the tenderloins.
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• Nice portions guys.
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• Chef checks in and gives some support.
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• Yes, we are making a vinaigrette with oranges.
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• and Bill is adding the shallots to the mix.
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• meanwhile, the beef has been seared and will await further work.
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• Johnny seems to always be at the sear station!
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• Eddie works on the mushrooms for the tuna dish
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• Tony shows off his super sophisticated thermometer while baking the dessert. This thing is outstanding!
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• Over on the tuna table the spinach is laid out on plastic wrap.
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• Then Chris laid down a layer of mushrooms.
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• the a tube of tuna was put on top of the mushrooms. (Tube A Tuna - sound like a challenge to Charlie Tuna.)
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• that whole "sandwich" was transferred to the waiting puff pastry dough.
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• adjusted for shape and position
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• and rolled up in the puff pastry.
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• An egg wash finished the prep.
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• First course: Roasted Beet & Goat Cheese Napoleon, Orange shallot vinaigrette, baby arugula, toasted pine nuts
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• Jamie filled us in on the salad prep
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• Harold got in a few words about the dressing
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• Efrain bought a nice Aligote to complement the salad.
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• Efrain filled us in on the attributes of the wine.
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• Chef Brian got excited about the dish.
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• The Tuna Wellington rests after baking.
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• as does the steak.
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• and the dessert.
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• This is the risotto for the beef dish
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• as is the frisee
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• The tuna is being sliced.
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• Second course: Tuna Wellington, Mushroom duxelles, foie gras butter, buerre rouge
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• Andre was team lead and went over the prep.
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• He also picked the wine.
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• which was a Mark West Pinot Noir that was very nice and went well with the tuna.
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• Chef gave a few tips on how to bake this at home.
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• Just a little cream went into the risotto.
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• Ray exposed his artistic talents with the ladle.
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• Chef assembled a model plate.
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• The assembly line is plating the third course
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• Third Course: Pistachio Encrusted Tenderloin of Beef, Red pepper risotto cake, pan roasted frisée, Zinfandel reduction
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• Andre introduced the wine.
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• A really nice Zin was selected by Andre
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• Jay was the course lead and told us how it went.
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• Stephen got to talk about the crust.
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• Guest John stood up for his part.
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• as did Bob.
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• Chef liked the dish.
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• Next, Paul, Tony and Jason got to plate the dessert.
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• Fourth course: Raspberry White Chocolate Bread Pudding, Creme Anglaise, Grand Marnier mascerated raspberries, fresh mint
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• Andre picked a nice Ice Reisling from Washington to go up against the sweeetness of the dessert.
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• Jason talked about the dessert prep.
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• Chef liked the entire nights efforts. This was his first go with us and was certainly surprised with our group and the venue.
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• Efrain presented chef with our plaque making him Un Ami de Les Marmitons. He had fun and so did we.
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