Amuse: Lump Crab, Red Pepper Tartar and Corn Crema
1st Course: Vietnamese Spring Rolled with Classic Accompaniments
2nd Course: Classic Shrimp Bisque a la Julia Child
3rd Course: Eric Ripert's Black Bass Poached With Ginger and Scallions
Intermezzo - Carrot and Clementine Sorbet.
4th Course: Steak Diane with Chef Claude's Sweet Potato Gratin and Asparagus.
5th Course: Bakewell Tart
Petit fours - tbd of chefs' choosing
This is our 2017 Valentine's Day Event.
The menu and wine pairings.
Get those peppers roasted before the burners are needed for other things.
Up close and hot!
Eric is our meat master.
Mel starts on the dessert.
Efrain is on the soup.
Bob is slicing the sweet potatoes.
John weighs out some flour for the dessert.
Watch those fingers Doug!
reinforcements came in on the potatoes.
We want a nice julienne here.
Johnny cleans up those peppers.
Andre is working on his petit fours.
Clean those shrimp Efrain.
Smile for the camera Jay.
The WHOLE thing goes in!
Oliver trims the shrimp.
Now this is mis-en-place!
Careful you don't strangle the judge Mel.
Eric shows of his flipper flipping skills.
Assembling the first course.
Efrain prepares the sparkler for the start of the Event.
Cheers to Eric and his guests.
Cheers to Angela, Doreen, Marisol and Merryl.
Cheers to the Executive couples.
Cheers to Dana and her guests.
Cheers to Oliver and Don.
Cheers to Johnny and his guests.
And to Bob and his parents.
This buds for you!
She got it!
Watch out Jay!!!!
OK, time to get going.
The Amuse is served.
John told how it was done.
Chris and Jay assemble the spring rolls.
Make them all the same guys.
I think we are ready to serve.
the first course is out.
Efrain had a nice wine to go with it.
Jay got in his words on the preparation.
Here comes the wine for the next course.
Eric the flipper is hard at work.
Mel and Andre show off the dessert.
Let's get the soup out.
Put some in that one, please.
It is a team effort.
2nd course ala Julia Child.
Nice shot Jay.
Efrain enjoys doing the wine, right?
Mel and John are becoming striping artisits.
black bass ready to be poached.
let's get started with service.
OK, you can get your picture taken now!
3rd course ala Eric Ripert.
Doug gave the rundown on this course.
Jay pumped it up a bit.
Andre is working on the intermezzo.
The intermezzo looks good.
Back at the staging area it looks sort of hectic.
But thier concentration took over to make a great presentation.
The 4th course is the venerable Steak Diane.
Nice shot Inge!
Eric described the preparation with his usual intensity.
Nice Baco by Henry of Pelham Winery in the Niagara Region to go with it.
Don talked about his part of the dish.
Bob got in with his part.
Efrain read from the recipe while holding an imaginary basketball.
The stripers are back in action.
Looks good to me.
Keep that presentation uniform.
The Bakewell Tart looks good enough to eat! LOL!
John and Mel talked up their course.
Doreen and Jay made a surprise taste at the end.
I want one, or two!
Happy Valentine's everybody.
You have to drink the whole thing!
Andre checks over his petit fours packed in wine glasses for all to take home. It was a great event. Thank you to all who participated!