Sabrina is an aspiring young chef who has worked at Escape Montclair, whose chef/owner Brian Gregg was our January guest chef.
The menu for the evening:
First Course: Gamberini Fradiavolo Shrimp In a spicy fresh tomato sauce. Cherry tomatoes, garlic, white wine, and housmade (Italian) Chili oil
Second Course- Homemade Gnocchi infused with Sweet Peas in a Sage Browned Butter
Third Course: Pistachio Crusted Lamb Chops with Purple Yam and Charred Broccoli
Fourth Course: Sabayon and fresh Raspberries
Chris Sikorski brought some delicious proscuitto Bread to have with the wuaffers.
Eric got a head start on trimmingthe lamb racks while chef Sabrina looked on.
Chris took a shot at it also.
There was a lot more to do.
Purple Yams and potatoes are ready to be baked.
Efrain kicked it off
and introduced guest Chef Sabrina States.
There were a lot of eggs to be separated for the dessert.
This is only the start.
The gnocchi team got going.
Efrain showed a properly done rack and one not so good.
Jay got his hands bloddy too!
Keep at it Bob.
Those look good to me.
Meanwhile the gnocchi team works on the pea component of their dish.
The team had to work the dough a bit more than they planned on.
Chris Struben is on the line.
Eric and Chris work on the shrimp.
let's get them on the tables guys.
Gamberini Fradiavolo Shrimp In a spicy fresh tomato sauce. Cherry tomatoes, garlic, white wine, and housmade (Italian) Chili oil
Chris tells us how they prepared the dish.
Efrain had a nice Italian white.
Chef Sabrina approved!
He chose all Italian iwines for this event.
You can read the label.
The gnocchi is resting.
They got sauteed in butter and sage.
Homemade Gnocchi infused with Sweet Peas in a Sage Browned Butter
Lead Ed Pyle explained what happened to this dish.
Another white to go with it.
Chef understood the issues with the dish but complimented the team on their efforts.
The lamb chops are marinating.
All hands on deck.
Eric and Ross plate the lamb dish.
Pistachio Crusted Lamb Chops with Purple Yam and Charred Broccoli
Ed couldn't resist gnawing on the bones.
Lead Mel told us about the dish.
Efrain had a nice red.
All of the evenings wines were very inexpensive.
Chef said this was a hands down winner!!
Dessert came out quickly.
Sabayon and fresh Raspberries
Lead Bill Tibbe explained this dish.
Efrain got into the wine.
This Moscato D'Asti was perfect with this dish.
Chefr was very happy to have worked with us and thanked us for the opportunity to join us tonight.
Efrain presented her with our thank you plaque.