• Efrain starts the work at 10:00 AM

• One of the prep tables.

• John is ready to rumble.

• New member Keith Jones pitched right in.

• Oh what a lovely bunch of scallops.

• Nice oysters. Mushrooms that is. The oysters come later.

• Breaking down the lamb saddles was a LOT of work.

• Keep at it guys.

• Andres shows how it is done.

• Watch those finger tips.

• Did those grow out of your ears Dave?

• Bob is into the dessert.

• Smile, you're on candid camera.

• Johnny is messing with the salmon.

• Is it lunch time already?

• Strain that sauce.

• New member Ken Kringdon is hard at work.

• All the bones are gone and now it is time to stuff these babies.

• Roll them up tight.

• Trim the edges.

• and wrap them in proscuitto.

• Voilla!
• Paul Eggermann

• All trussed up and ready to chill for a while.
• Paul Eggermann

• Jay is ready to do some damage to that onion.

• Things are geting hot at the stoves.

• Meanwhile, Lynn is florist for a day.
• Paul Eggermann

• We love this kitchen.
• Paul Eggermann

• Some of the saddle bones are in the sauce.
• Paul Eggermann

• This is not spinach for the Oysters Rockerfeller.
• Paul Eggermann

• Oliver and Ken sliced those leeks really thin.
• Paul Eggermann

• Oysters in progress.

• Paul made the sorbet on Thursday and scooped it onto the spoons in the afternoon.

• Grapefruit and Champagne sorbet.
• Paul Eggermann

• The center pieces are beautiful thanks to Lynn.

• Oysters in the chiller.
• Paul Eggermann

• It took a while to open 150 oysters.
• Paul Eggermann

• John with the sole stuffed with shrimp and scallop mousse.
• Paul Eggermann

• Up close in the refrigerator.
• Paul Eggermann

• The tables are set.
• Paul Eggermann

• Eric is prepping the oysters.
• Paul Eggermann

• Lots to do.
• Paul Eggermann

• Still more.

• Don't interupt me.

• Still at it.

• Looks good!

• Don Torres and Mary Harrison arrive.
• Paul Eggermann

• Efrain addresse the members and thier SO's.

• He got a laugh or two.

• A toast to our wives.
• Paul Eggermann

• A rose for each of them.
• Paul Eggermann

• Good to see you both.

• This bud's for you!

• And you,

• And YOU!

• personalized place settings compliments of Angela.
• Paul Eggermann

• The menu!

• Check out those oysters.

• and more!
• Paul Eggermann

• Sear em up a bit.

• Eric plates them on a bed of salt.
• Paul Eggermann

• Service time.
• Paul Eggermann

• First course: Grilled Oysters three ways.

• Eric chatted us up about the oysters.
• Paul Eggermann

• Efrain had a nice wine to go with them.
• Paul Eggermann

• A nice Blanc de Blanc bubbly.
• Paul Eggermann

• Johnny coddles his fish course.

• Back in the kichen we find Dave dishing out the soup
• Paul Eggermann

• While Steve adds the garnish.

• Second course: Mushroom soup with a dash of sherry and some thyme.

• The lamb saddles wrapped in proscutto and roasted looks great.

• Hold up the bottle please.
• Paul Eggermann

• A nice Pinot Noir went well with the rich soup.
• Paul Eggermann

• The sole comes out of the oven. They were gently roasted to perfection.
• Paul Eggermann

• and very carefully plated.

• Third course: Sole stuffed with scallop and salmon mousse with a mandarin sauce. It was outstanding!

• Johnny describes the preparation of the dish.
• Paul Eggermann

• Efrain holds up another wine.
• Paul Eggermann

• A nice Bordeaux did the trick.
• Paul Eggermann

• The fish team were all smiles after their successful endeavour.
• Paul Eggermann

• Smile guys!

• Time to table hop.
• Paul Eggermann

• Look at the camera Dave!
• Paul Eggermann

• Table two had a happy crowd.
• Paul Eggermann

• Thes guys know how to smile for the camera.

• Talk about organized!
• Paul Eggermann

• Grapefruit Champagne Sorbet was the intermezzo
• Paul Eggermann

• Paul gave a short description of the sorbet.
• Paul Eggermann

• This is the potato gratin.
• Paul Eggermann

• Almost ready to go.
• Paul Eggermann

• Eveyone got a generous slice.

• Lots of helper on this one.

• Fifthe course: Saddle of Lamb with dried apricots was delicious.

• He didn't hold up the wine this time.
• Paul Eggermann

• But I got it anyway.
• Paul Eggermann

• Blackberry and Apple Crumble
• Paul Eggermann

• With Creme Anglais

• Doug described the dessert
• Paul Eggermann

• Efrain had the same bubbly that we started with.
• Paul Eggermann