• Paul made the kiwi sorbet a few days ahead.
• ©Paul Eggermann

• He also made the Gorgonzola Ice Cream ahead of time.
• ©Paul Eggermann

• The rabbit legs have been rubbed down with the marinade.
• ©Paul Eggermann

• Saturday morning the cooking started in earnest.
• ©Paul Eggermann

• Eric is in his domain.
• ©Paul Eggermann

• Chris and Andre discuss the plan.
• ©Paul Eggermann

• Nicely halved brussel sprouts.
• ©Paul Eggermann

• Chris is trimming the tenderloin.
• ©Paul Eggermann

• And carefully cutting them in half.
• ©Paul Eggermann

• Dicing shallots takes time.
• ©Paul Eggermann

• Johnny works on dicing the turnips.
• ©Paul Eggermann

• Nice job John.
• ©Paul Eggermann

• Let's heat up a little wine.
• ©Paul Eggermann

• Doug checks out the micro-greens.
• ©Paul Eggermann

• This is the start of the dough for the dessert tarts. Butter and flour rubbed to a fine crumb.
• ©Paul Eggermann

• The tart shells are ready to be chilled for a while.
• ©Paul Eggermann

• Now Chris is dicing the beef for the tartare.
• ©Paul Eggermann

• The rabbit confit has been in the oven for a few hours.
• ©Paul Eggermann

• Smells great!
• ©Paul Eggermann

• Paul is making the candied bacon for the dessert.
• ©Paul Eggermann

• The Alsatian tart filling is getting this.
• ©Paul Eggermann

• Bay scallops ready to be pureed.
• ©Paul Eggermann

• Lynn and Angela are working on the table decorations.
• ©Paul Eggermann

• Scallop Mouse will soon be baked.
• ©Paul Eggermann

• The rabbit is done to perfection.
• ©Paul Eggermann

• Dessert tart shells have been baked off.
• ©Paul Eggermann

• Then filled with the frangipanni
• ©Paul Eggermann

• And then the poached pears are sliced and layerd on top.
• ©Paul Eggermann

• A half hour later they are beautiful.
• ©Paul Eggermann

• The Alsatian tarts are also ready.
• ©Paul Eggermann

• Lynn and Kira take a break from the decorations.
• ©Paul Eggermann

• They did a great job. Thank you ladies.
• ©Paul Eggermann

• The scallops team is ready to serve.
• ©Paul Eggermann

• Efrain gets the party started.
• ©Paul Eggermann

• Amuse - scallop mouse with uni and ginger vinnagrette
• ©Paul Eggermann

• We hope you liked it!
• ©Paul Eggermann

• The Alsatian Tart is coming out.
• ©Paul Eggermann

• Appetizer - Alsatian tart (carrot caramilized onions and Munster quiche like tart - thin slice with a micro green salad.
• ©Paul Eggermann

• Efrain had a nice white to go with the tart.
• ©Paul Eggermann

• The steak tartare is coming out.
• ©Paul Eggermann

• Appetizer 2 (no soup this year) - Korean style steak tartare with caviar and roasted peppers
• ©Paul Eggermann

• Doug recalled how it all came together.
• ©Paul Eggermann

• This is the Kiddie Keep Well Camp table.
• ©Paul Eggermann

• Chris told us about making the tartare.
• ©Paul Eggermann

• Efrain had a nice Shiraz to go with it.
• ©Paul Eggermann

• Next comes the intermezzo.
• ©Paul Eggermann

• Intermezzo - kiwi and elderflower liquor sorbet
• ©Paul Eggermann

• Paul told us about the intermezzo.
• ©Paul Eggermann

• Back in the kitchen the rabbit is coming out.
• ©Paul Eggermann

• Main - braised rabbit legs in mustard sauce; turnip Yorkshire pudding; roasted Brussels sprouts
• ©Paul Eggermann

• Eric discussed the rabbit confit.
• ©Paul Eggermann

• While the crowd looked on.
• ©Paul Eggermann

• This time he had a nice Zin.
• ©Paul Eggermann

• Candied bacon is ready to be chopped.
• ©Paul Eggermann

• Paul and Don do the job.
• ©Paul Eggermann

• Andre cut up the tarts.
• ©Paul Eggermann

• Andre oversees the dessert service.
• ©Paul Eggermann

• Paul and Doug made quick service of the dessert.
• ©Paul Eggermann

• Dessert - Pear Tart Tatin with Gorgonzola ice Cream and Candied Bacon.
• ©Paul Eggermann

• Paul talked about the dessert.
• ©Paul Eggermann

• I think they liked it.
• ©Paul Eggermann

• Johnny has become the Port maven.
• ©Paul Eggermann

• Tom get the last word. Thanks to all who made this another great LesM Valentines Dinner.
• ©Paul Eggermann