• Chris brought a few wurst's for the quaffers.
• Paul Eggermann

• He also made some biscuits
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• AND the bread!
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• All sliced up and ready to go. The mustards made them even better.
• Paul Eggermann

• Great job Chris.
• Paul Eggermann

• Chef Richard Dick is our guest this month. He brings us an Octoberfest menu.
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• Climax Brewery owner Dave Hoffman brought his favorited beers to match eatch course.
• Paul Eggermann

• The slicing and dicing begins.
• Paul Eggermann

• A prep table is ready to go.
• Paul Eggermann

• Chris starts trimming the duck breasts.
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• A watched pot of potatoes never boilsd!
• Paul Eggermann

• The pig was dedicated!
• Paul Eggermann

• The dessert team had little to do.
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• Chef talks about how to beat the meat.
• Paul Eggermann

• While smiling John peels the beets.
• Paul Eggermann

• You don't cut all the way through.
• Paul Eggermann

• Jay contemplates his job.
• Paul Eggermann

• John Howlett paid us a visit all the way from Lake George. Welcome back John!
• Paul Eggermann

• There was a lot of pounding going on.
• Paul Eggermann

• Like this.
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• Back on the prep tables the work goes on.
• Paul Eggermann

• and on.
• Paul Eggermann

• Tiny meatballs for the soup course.
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• The spinach was nicely wilted.
• Paul Eggermann

• Looks good to me.
• Paul Eggermann

• You're getting there Jay.
• Paul Eggermann

• Shaping the dumplings for the third course.
• Paul Eggermann

• Duck salad is coming out.
• Paul Eggermann

• First Course : Spiced Panned Breast of Duckling with Arugula, Orange Dressing, Grape Tomato, Slivered Almonds, Julienne Carrot. Climax Golden Ale
• Paul Eggermann

• Howard talked about the prep.
• Paul Eggermann

• Climax Golden Ale
• Paul Eggermann

• Dave gave us the lowdown on his beer.
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• Chef Richard said we nailed it.
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• Next comes the soup.
• Paul Eggermann

• Second Course: Huchzeitssuppe mit Fleischklobchen (meatball soup) Beef, Veal & pork in a light Chicken Broth Climax E6B
• Paul Eggermann

• Climax IPA went well with the soup.
• Paul Eggermann

• Doug grasped the iddea in the soup.
• Paul Eggermann

• Eddi got a kick out of making all those tiny meatballs.
• Paul Eggermann

• Dave spoke in depth about the IPA.
• Paul Eggermann

• Chef liked this course also.
• Paul Eggermann

• Chef set up a model presentation for the third course.
• Paul Eggermann

• Third Course: Beef Rouladen - panned gravy, Potato Dumplings, Roasted Brussels Sprouts, Carrots and Asparagus. Climax Oktoberfest
• Paul Eggermann

• John had fun with this course.
• Paul Eggermann

• You can't contain Dave when it comes to his beers.
• Paul Eggermann

• This was good!
• Paul Eggermann

• Double Chocolate Stout was on top of the ice cream.
• Paul Eggermann

• Fourth Course: Rich Beer Float - Chocolate Stout with Vanilla Ice Cream and Fresh Whipped Cream - Young's Double Chocolate Stout
• Paul Eggermann

• An added taste of Pumpkin Stout was provided by Dave.
• Paul Eggermann

• Tony said the dessert wasd a piece of cake, er, um, he had nothing to do!
• Paul Eggermann

• Dave waxed poetic about the pumpkin stout.
• Paul Eggermann

• It was goooood!
• Paul Eggermann

• Chef gave us good grades on the entire meal.
• Paul Eggermann

• Efrain presented him with our cetificate of thanks.
• Paul Eggermann

• We arrived at D'Artagnan's offices where we were introduced to their new Cassoulet Kit.
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• Ariane gave us a warm welcome.
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• The table was set and we are ready to go!
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• Ariane took us for a comprehensive tour of their vey impressive facilities.
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• How about those truffles!
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• And these!
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• They lose 3% of their weight every day, so they are sold quickly!!
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• We are still in the mushroom room.
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• Beautiful mushroom are these!
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• There are many exoctic mushroom in this room.
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• Nice!
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• Hen of the woods.
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• Next we were on to the meats area.
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• Wagyu at it's best.
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• Grade A foie gras is their specialty.
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• This is a class A facility throughout.
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• They work 24 hours a day to keep the freshest possible goods on their trucks to the clients.
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• Ariane explained the shipping process.
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• One for all and all for one!
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• All this from delivering foie gras from her car trunk 30 years ago. What an outstanding achievement! Congratulations Ariane!
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• This is space for future expansion. Everything in this facility is well thought out and prefessionally done.
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• Efrain introduced Lily, D'Artagnan's Marketing Director.
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• Have some foie gras guys.
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• A few cured meats to go with it.
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• Ariane gave us a comprehensive overview of foie gras and how to make a foie gras terrine.
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• She demonstrated how to remove the veins where the two lobes meet.
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• Salt sprinkled from high up results in better distrubution. And it looks cool too!
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• Gently press the lobes into the dish.
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• A little Port adds flavor.
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• Just a little goes a long way.
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• Ready to go into a 200 F oven with water in the pan. The napkins underneath the dish keep the bottom from getting too hot in the bain marie.
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• Ariane sliced up some that had been prepared earlier.
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• This looks like a happy crowd.
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• OUTSTANDING!!!!
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• Next came the Cassoulet Kit. It has everything you need to make an real French Cassoulet (at least in Arianne's town).
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• You've gotta have the right beans.
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• Like these.
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• You cook them until they just pop, with some still firm.
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• Slice up the bacon.
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• And dice it.
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• The duck leg confit is done well ahead.
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• The sausage was browned up.
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• The meats were layered with the beans.
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• A few dollpos of duck fat never hurt.
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• The cassoulet was baked at 325F for a few hours and then raised to 400F for 45 minutes to brown the top.
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• Talk about an enthusiastic bunch of eaters!
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• Even Eddie couldn't resist hamming it up. That's duck, Edward, not ham!!
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