• Efrain introduced our guest chef.
• ©Paul Eggermann

• Chef Anthony LoPinto was rarin to go!
• ©Paul Eggermann

• Parsnips and carrots will be diced soon.
• ©Paul Eggermann

• Bill learned how to handle celery root.
• ©Paul Eggermann

• Onions are another matter altogether.
• ©Paul Eggermann

• These are the making of a fantastic salad.
• ©Paul Eggermann

• More sdalad work here.
• ©Paul Eggermann

• These guys are working on the risotto.
• ©Paul Eggermann

• meanwhile, the meat has been trimmed and protioned.
• ©Paul Eggermann

• Just a few toasted squash seeds.
• ©Paul Eggermann

• Johnny is whisking the devil out of those egg whites.
• ©Paul Eggermann

• Then the other ingredients get folded in.
• ©Paul Eggermann

• The cake batter is ready to bake.
• ©Paul Eggermann

• Meanwhile, eddie watches Bob make perfect poached eggs.
• ©Paul Eggermann

• The salad is coming together.
• ©Paul Eggermann

• 1st Course: – Sliced Plum, Fennel and Baby Arugula, Mint, Lime Vinaigrette
• ©Paul Eggermann

• Tony describerd the many parts of the salad.
• ©Paul Eggermann

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

• A nicely tart and friuty Verdejo from Marques de Caceres.
• ©Paul Eggermann

• Chef anthony was very happy with this dish.
• ©Paul Eggermann

• Back in the kitchen the risotto and the meat is on the stoves.
• ©Paul Eggermann

• Plating is something we are passionate about.
• ©Paul Eggermann

• 2nd Course: – Duo of Butternut Squash & Pork
• ©Paul Eggermann

• Eric expounded on the pork.
• ©Paul Eggermann

• John got to talk about the risotto.
• ©Paul Eggermann

• Efrain presented us with an excellent wine to compliment the sidh.
• ©Paul Eggermann

• Chef discussed the preparations with gusto.
• ©Paul Eggermann

• Individual poacched eggs for the risotto.
• ©Paul Eggermann

• 3rd Course: – Red Wine Risotto with poached egg.
• ©Paul Eggermann

• It was Eddie's turn to tell us about his work on the risotto.
• ©Paul Eggermann

• Efrain got into the wine.
• ©Paul Eggermann

• A very nice Valpolicello.
• ©Paul Eggermann

• Once again, chef enjoyed our efforts on this dish.
• ©Paul Eggermann

• The dessert team starts with a schmear of vanilla mascarponeon the plate.
• ©Paul Eggermann

• Then the cake come into play.
• ©Paul Eggermann

• Like that!
• ©Paul Eggermann

• Finished with some more mascarpone, a poached pear and a sprig of mint.
• ©Paul Eggermann

• 4th Course: – Poached Pears, Hazelnut Cake, Vanilla Mascarpone
• ©Paul Eggermann

• Chris filled us in on the dessert.
• ©Paul Eggermann

• Efrain had a sweet wine to go with it.
• ©Paul Eggermann

• Chef was happy.
• ©Paul Eggermann

• Efrain presented him with our thank you placque and special bottle of wine.
• ©Paul Eggermann