Les Marmitons NJ - May 2018

4th course: Bourbon and bacon backlava (Kentucky style from Bourbon and Bacon cookbook)

Tue, 22 May 2018 14:10:14 -0400

4th course: Bourbon and bacon backlava (Kentucky style from Bourbon and Bacon cookbook) / ©Paul Eggermann

Efrain had a Chilean Carmenere to go with it.

Tue, 22 May 2018 14:10:10 -0400

Efrain had a Chilean Carmenere to go with it. / ©Paul Eggermann

So did Al.

Tue, 22 May 2018 14:10:06 -0400

So did Al. / ©Paul Eggermann

Omar added his piece.

Tue, 22 May 2018 14:10:02 -0400

Omar added his piece. / ©Paul Eggermann

Andre filled us in on the prep for this dish

Tue, 22 May 2018 14:09:58 -0400

Andre filled us in on the prep for this dish / ©Paul Eggermann

3rd course: Australian short ribs with broccoli puree, broccoli florets and cauliflower mash with Black Garlic Jus.

Tue, 22 May 2018 14:09:54 -0400

3rd course: Australian short ribs with broccoli puree, broccoli florets and cauliflower mash with Black Garlic Jus. / ©Paul Eggermann

Line em up guys.

Tue, 22 May 2018 14:09:50 -0400

Line em up guys. / ©Paul Eggermann

The sous vide short ribs are ready to be plated.

Tue, 22 May 2018 14:09:46 -0400

The sous vide short ribs are ready to be plated. / ©Paul Eggermann

Efrains SB for the 2nd course.

Tue, 22 May 2018 14:09:42 -0400

Efrains SB for the 2nd course. / ©Paul Eggermann

2nd course: asparagus with prosciutto and poached egg (Italian from chef Roberto Passon)

Tue, 22 May 2018 14:09:38 -0400

2nd course: asparagus with prosciutto and poached egg (Italian from chef Roberto Passon) / ©Paul Eggermann

Paul and Steve put the finishing touches on the 2nd course.

Tue, 22 May 2018 14:09:34 -0400

Paul and Steve put the finishing touches on the 2nd course. / ©Paul Eggermann

Efrain had a nice Spanish white to go with it.

Tue, 22 May 2018 14:09:31 -0400

Efrain had a nice Spanish white to go with it. / ©Paul Eggermann

1st course: Shrimp Ceviche (Peru)

Tue, 22 May 2018 14:09:27 -0400

1st course: Shrimp Ceviche (Peru) / ©Paul Eggermann

The ceviche is being plated.

Tue, 22 May 2018 14:09:23 -0400

Sous vide poached eggs are ready.

Tue, 22 May 2018 14:09:19 -0400

The asparagus is out of the sous vide bath and into an ice bath.

Tue, 22 May 2018 14:09:15 -0400

Mel and Efrain worked on the ceviche

Tue, 22 May 2018 14:09:11 -0400

Eddie and Steve plated the proscuitto

Tue, 22 May 2018 14:09:07 -0400

Eddie trimmed the asparagus.

Tue, 22 May 2018 14:09:03 -0400

Andre got the beef dish started.

Tue, 22 May 2018 14:08:59 -0400