• Efrain got us started.
• Paul Eggermann

• There is always plenty of slicing an dicing to do.
• Paul Eggermann

• Smile Eddie!
• Paul Eggermann

• Good to see Jay back with us again.
• Paul Eggermann

• We did it!
• Paul Eggermann

• Bakers get going.
• Paul Eggermann

• Al took his job seriously.
• Paul Eggermann

• Nice dice.
• Paul Eggermann

• Those lamb chops look good!
• Paul Eggermann

• Eric show us how to make fat burn in a pan.
• Paul Eggermann

• More diceed veggies.
• Paul Eggermann

• Chef LoPinto expresses himself handily.
• Paul Eggermann

• The bakers are still at it.
• Paul Eggermann

• So are the dicers.
• Paul Eggermann

• Keep your fingers out of the blender Eddie!

• Paul butters up the cupcake mold.

• Watch that thumb!

• Doug R'sTFR.

• Salut.
• Paul Eggermann

• Bake em!
• Paul Eggermann

• All diced up and ready to go.
• Paul Eggermann

• Get that measurement right.
• Paul Eggermann

• Jason works the saute' pans.
• Paul Eggermann

• The First course is on the way.
• Paul Eggermann

• 1st Course: Baby Arugula, Quinoa, Butternut Squash, Fresh Basil, Cranberries
• Paul Eggermann

• Doug explained all the steps in this one.
• Paul Eggermann

• Chris got in his efforts.
• Paul Eggermann

• New Sommelier, Jamie Crespo introduced his first pick on the job.
• Paul Eggermann

• Chef Anthony really liked the job they did.
• Paul Eggermann

• A very nice Rueda from Spain.
• Paul Eggermann

• Meanwhile, Eddie and Howard and finishing up on the second course.
• Paul Eggermann

• 2nd Course: Rice-Less Sunflower Seed Risotto, Fuji Apple, Honey Dumpling Squash, Toasted Hazelnuts
• Paul Eggermann

• Eddie described the preparation.
• Paul Eggermann

• Paul Eggermann

• Chef dug it.
• Paul Eggermann

• Back in the kitchen Eric is searing the lamb chops whle Johnny works on the salmon.

• We like it rare Johnny.

• Keep stirring Jamie.

• Starting to get the plates out.

• 3rd Course: Pistachio Crusted Salmon, Roasted Parsnips, Bartlett Pear, Delicata Squash, Maple Syrup
• Paul Eggermann

• Johnny likes fishing around.
• Paul Eggermann

• Jason got in his part.
• Paul Eggermann

• Jamie is getting comfortable with discussing the wimes.
• Paul Eggermann

• Paul Eggermann

• He picked a nice Italian Dolcetto D'Alba to go with the salmon.
• Paul Eggermann

• They'll be on the table soon.
• Paul Eggermann

• Eric and team are meticulous in plating this dish.
• Paul Eggermann

• 4th Course: Rack of Lamb Chops, Swiss Chard, Rutabaga, Broken Red Wine Vinaigrette
• Paul Eggermann

• Jay filled up in on the many parts of this dish.
• Paul Eggermann

• Jamie picked another Sapnish wine to go with the lamb.
• Paul Eggermann

• Eric talked about how thick the chops should be.
• Paul Eggermann

• Chef liked the lamb a lot.
• Paul Eggermann

• 5th Course: Sticky Toffee Date Cake, Whipped Cream
• Paul Eggermann

• Paul talked about the dessert.
• Paul Eggermann

• Chef Anthony brought his special bubbly to have with the dessert. Thank you chef.
• Paul Eggermann

• He really had a great time.
• Paul Eggermann

• Efrain presented Chef Anthony with a special bottle to express our gratitued for his donation of his time and energy to our Chapter.
• Paul Eggermann