October 2018 KKWC Benefit Dinner Chapter Executives present Tastes from Around the World in 6 courses
First Course: Shrimp Ceviche (Peru)
Second Course: Asparagus with Prosciutto and Poached Egg (Italy)
Third Course: Anthony Bourdain's Classic Leek and Potato Soup (Vichyssoise)(USA)
Fourth Course: Intermezzo: Apple Calvados Sorbet (France)
Fifth Course: Australian Short Ribs with Carrots and Cauliflower Puree (Australia)
Sixth Course: Dessert: Bourbon and bacon baklava (Kentucky style)
Red and Paul built the baklava on Wednesday and Thursday
It is scored and ready to bake.
Done! It gets better after a few days at room temperature.
Saturday morning the tables are set.
Andre and Paul plate the intermezzo.
Jamie worked on the shrimp for the first course.
The servers are instructed on how to serve this dinner.
These carrots have been roasted for the fifth course.
Black garlic sauce for the meat.
This is the ceviche mix.
Efrain and team start plating the ceviche.
The ceviche is ready to go!
CEO Tom calls the room to order.
A complete table setting.
Efrain explains the first course.
Al gave a discourse on every wine that was served.
Eric took command of the soup course.
Pat played her flute throughout the dinner.
The third course was proscuito with parmesan, asparagus and poached egg and a very nice viniagrette.
Time to serve the intermezzo. Granny Smith Sorbet with Calvados.
Paul described the intermezzo.
Tom got in a few words.
Nice job on the fifth course.!
Chef Marita, Lynn and Doreen had a great time.
So did Dana, Marisol, Angela and Barbara with their table guests.
Eric also held sway with the meat in the fifth course.
Everybody settled in for the main course.
Tom introduced and thanked the volunteer servers.
The Les Marmitons NJ Chapter crew was thrilled with the response to our efforts.