• The guys started on Friday morning. Separating out a few thousand cauliflower florets is tedious work.
• ©Paul Eggermann

• Bob runs the "motorboat motor" on a whole mess of eggs.
• ©Paul Eggermann

• Andre is into precision in everythingg he does.
• ©Paul Eggermann

• Chris and Andre spent hours on the cauliflower florets.
• ©Paul Eggermann

• Paul started on the dessert.
• ©Paul Eggermann

• Separating 12 dozen eggs is lots of fun!
• ©Paul Eggermann

• The dining room is set up.
• ©Paul Eggermann

• The cake came out of the oven looking good.
• ©Paul Eggermann

• They guys look for those pesky pin bones in 160 fish filets.
• ©Paul Eggermann

• next come the cannoli's for the Amuse.
• ©Paul Eggermann

• When you cook for this size crowd you need BIG pots!
• ©Paul Eggermann

• Keep it moving Mel.
• ©Paul Eggermann

• The fish is ready to go.
• ©Paul Eggermann

• Eddie peels and Bob slices a lot of beets.
• ©Paul Eggermann

• Wathc those fingers.
• ©Paul Eggermann

• Johnny trims the salmon.
• ©Paul Eggermann

• This is the nage for the fish course.
• ©Paul Eggermann

• Straining it for clarity.
• ©Paul Eggermann

• Cannoli's are ready to be stuffed.
• ©Paul Eggermann

• Mice micro dice on the chives.
• ©Paul Eggermann

• The beets are ready to be roasted.
• ©Paul Eggermann

• Al is working on the ginger for the fish dish.
• ©Paul Eggermann

• Peel, seed and dice the tomatoes.
• ©Paul Eggermann

• Chef Claude's sweet potato gratin is carefully portioned.
• ©Paul Eggermann

• It takes a good eye to get them all the same size.
• ©Paul Eggermann

• The room is starting to fill up.
• ©Paul Eggermann

• We are getting ready to plate ALL those dishes.
• ©Paul Eggermann

• The steaks are seared and ready to go.
• ©Paul Eggermann

• Paul got some help form Steve and his son in cutting out the cake.
• ©Tom Peterson

• Andre preps the team on service.
• ©Tom Peterson

• Meanwhile, Tom introduces Cindy and Efrain to one of the guests.
• ©Tom Peterson

• Pine Belt Automotive gave $500 to the cause.
• ©Tom Peterson

• Isn't this fun!
• ©Tom Peterson

• Sal is intent on getting it right.
• ©Tom Peterson

• So is Doug.
• ©Tom Peterson

• Get it right Red.
• ©Tom Peterson

• OH YEAH! They all look good!
• ©Tom Peterson

• The party is in full swing.
• ©Tom Peterson

• Tom starts the introductions.
• ©Tom Peterson

• Efrain went over the menu.
• ©Tom Peterson

• Andre got his licks in.
• ©Tom Peterson

• And Al was the sommelier for the night.
• ©Tom Peterson

• Amuse: Thomas Keller inspired Cannolis with Salmon Tartar and Avocado Panacotta Creme
• ©Paul Eggermann

• I'm so excited!
• ©Tom Peterson

• Tom did a lot of schmoozing.
• ©Tom Peterson

• Testing the potatoes for themperature in the tried and true way. Stick your hand over them.
• ©Paul Eggermann

• These steaks will be done perfectly.
• ©Paul Eggermann

• Plating is underway.
• ©Paul Eggermann

• Steak Diane with Chef Claude's Sweet Potato Gratin and Sous Vide Asparagus
• ©Paul Eggermann

• Andre got another lick.
• ©Tom Peterson

• Al explained all the wines.
• ©Paul Eggermann

• Tom did his thing.
• ©Tom Peterson

• The dessert is ready to go.
• ©Paul Eggermann

• Chocolate Orbit Cake with Vanilla Creme Anglais
• ©Paul Eggermann

• The Officers and Staff at Kiddie Keep Well Camp. Great job guys.
• ©Tom Peterson

• Les Marmitons members who contribut4d their time and talents to a very successful fund raiser.
• ©Tom Peterson