Tonights menu is:
1st Course - Grilled Oysters - three ways
2nd Course - Wild mushroom soup with Sherry and Thyme
3rd Course - Sole stuffed with a scallop and salmon mouse and served with a mandarin sauce
4th Course - Pink grapefruit and Champagne sorbet
5th Course - Saddle of lamb, stuffed with a stuffing that features dried apricots; a leek and potato gratin; minted peas and a madeira sauce
6th Course - A composition of English cheeses
7th Course - Individual blackberry and apple crumble with Creme Anglais
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.
All trussed up and ready to chill for a while.
Jay is ready to do some damage to that onion.
Things are geting hot at the stoves.
Meanwhile, Lynn is florist for a day.
We love this kitchen.
Some of the saddle bones are in the sauce.
This is not spinach for the Oysters Rockerfeller.
Oliver and Ken sliced those leeks really thin.
Oysters in progress.
Paul made the sorbet on Thursday and scooped it onto the spoons in the afternoon.
Grapefruit and Champagne sorbet.
The center pieces are beautiful thanks to Lynn.
Oysters in the chiller.
It took a while to open 150 oysters.
John with the sole stuffed with shrimp and scallop mousse.
Up close in the refrigerator.
The tables are set.
Eric is prepping the oysters.
Lots to do.
Don't interupt me.
Still at it.
Don Torres and Mary Harrison arrive.
Efrain addresse the members and thier SO's.
He got a laugh or two.
A toast to our wives.
A rose for each of them.
Good to see you both.
This bud's for you!
personalized place settings compliments of Angela.
Check out those oysters.
Sear em up a bit.
Eric plates them on a bed of salt.
First course: Grilled Oysters three ways.
Eric chatted us up about the oysters.
Efrain had a nice wine to go with them.
A nice Blanc de Blanc bubbly.
Johnny coddles his fish course.
Back in the kichen we find Dave dishing out the soup
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.
A nice Pinot Noir went well with the rich soup.
The sole comes out of the oven. They were gently roasted to perfection.
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.
Efrain holds up another wine.
A nice Bordeaux did the trick.
The fish team were all smiles after their successful endeavour.
Time to table hop.
Look at the camera Dave!
Table two had a happy crowd.
Thes guys know how to smile for the camera.
Talk about organized!
Grapefruit Champagne Sorbet was the intermezzo
Paul gave a short description of the sorbet.
This is the potato gratin.
Almost ready to go.
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.
But I got it anyway.
Blackberry and Apple Crumble
With Creme Anglais
Doug described the dessert
Efrain had the same bubbly that we started with.