• Efrain kicked it off.
• ©Paul Eggermann

• Eric introduced Chef Bryan Gregg.
• ©Paul Eggermann

• Chef explained his cuisine.
• ©Paul Eggermann

• Mike gave his monthly safety talk.
• ©Paul Eggermann

• John got cracking on the butternut squash.
• ©Paul Eggermann

• So did one of our guests
• ©Paul Eggermann

• Mike learned a lot about kolrabi
• ©Paul Eggermann

• Andre got down to the core of it.
• ©Paul Eggermann

• A new way to separate eggs.
• ©Paul Eggermann

• Leave the stems on Mel.
• ©Paul Eggermann

• Ed made potato skin chips.
• ©Paul Eggermann

• Chef demonstrated how to tie up the tenderloin.
• ©Paul Eggermann

• All hands on deck.
• ©Paul Eggermann

• Jay and Chris tied them up good.
• ©Paul Eggermann

• Voila!
• ©Paul Eggermann

• Good job guys.
• ©Paul Eggermann

• The kolrabi is ready for the oven.
• ©Paul Eggermann

• Bill cooked up 6 pound of bacon!
• ©Paul Eggermann

• Good knife grip Bill.
• ©Jay DiDomenico

• Watch those knuckles!
• ©Paul Eggermann

• Chef discusses the steps to be done.
• ©Jay DiDomenico

• Watch those fingers Ed.
• ©Jay DiDomenico

• A little spice goes a long way.
• ©Jay DiDomenico

• Are we having fun? You bet!
• ©Paul Eggermann

• Thos mushroom smell good!
• ©Paul Eggermann

• Bacon is in, sticks come out and it goes to the blender to make the soup.
• ©Paul Eggermann

• Puree that soup John.
• ©Jay DiDomenico

• Thyme. One leaf at a thyme!
• ©Paul Eggermann

• Stir gently.
• ©Jay DiDomenico

• I think he's got it.
• ©Jay DiDomenico

• Gloves on to toss the sprouts.
• ©Jay DiDomenico

• Easy does it.
• ©Jay DiDomenico

• Stir those mushrooms Mel.
• ©Jay DiDomenico

• Don't let them get too charred.
• ©Jay DiDomenico

• Sautee that kohlrabi just tli browned.
• ©Jay DiDomenico

• Soups coming out.
• ©Paul Eggermann

• Butternut Squash, Cider, Pecan, Bacon Crema. Wow! This was good!
• ©Paul Eggermann

• John told us how his team did it.
• ©Paul Eggermann

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

• Chef liked it too.
• ©Paul Eggermann

• The meat has been seared.
• ©Paul Eggermann

• Brussels sprouts are done.
• ©Paul Eggermann

• Scallops take only a minute.
• ©Paul Eggermann

• Omars Dad came late but dove right in.
• ©Paul Eggermann

• Scallops team plated the dish.
• ©Paul Eggermann

• Scallops, Smoked Apple, Kohlrabi, Black Truffle Brown Butter
• ©Paul Eggermann

• Andre explained his teams efforts.
• ©Paul Eggermann

• New member, Bob Gunkel covered his part.
• ©Paul Eggermann

• As did guest ???
• ©Paul Eggermann

• Mike enjoyed himself.
• ©Paul Eggermann

• Efrain ahd another white.
• ©Paul Eggermann

• Chef basted the beef just before serving.
• ©Jay DiDomenico

• The beef came right out and Jay got his hands into it.
• ©Paul Eggermann

• Beef with Fermented Mushroom Butter
• ©Paul Eggermann

• Chris discussed the preparation.
• ©Paul Eggermann

• Efrain had a nice Merlot for us to enjoy with the beef.
• ©Paul Eggermann

• Dessert came out fast. Kentucky Bourbon Puddings with Candied Pecans
• ©Paul Eggermann

• Johnny counted down the steps.
• ©Paul Eggermann

• Efrain picked a Rose Moscato. It worked.
• ©Paul Eggermann

• Chef enjoyed the night.
• ©Paul Eggermann

• Efrain pronounced him Une Amis de Les Marmitons.
• ©Paul Eggermann