The menu for tonight is:
1st Course: Butternut Squash, Cider, Pecan, Bacon Crema
2nd Course: Scallops, Smoked Apple, Kohlrabi, Black Truffle Brown Butter
3rd Course: Beef with Fermented Mushroom Butter
4th Course: Kentucky Bourbon Puddings with Candied Pecans
Efrain kicked it off.
Eric introduced Chef Bryan Gregg.
Chef explained his cuisine.
Mike gave his monthly safety talk.
John got cracking on the butternut squash.
So did one of our guests
Mike learned a lot about kolrabi
Andre got down to the core of it.
A new way to separate eggs.
Leave the stems on Mel.
Ed made potato skin chips.
Chef demonstrated how to tie up the tenderloin.
All hands on deck.
Jay and Chris tied them up good.
Good job guys.
The kolrabi is ready for the oven.
Bill cooked up 6 pound of bacon!
Good knife grip Bill.
Watch those knuckles!
Chef discusses the steps to be done.
Watch those fingers Ed.
A little spice goes a long way.
Are we having fun? You bet!
Thos mushroom smell good!
Bacon is in, sticks come out and it goes to the blender to make the soup.
Puree that soup John.
Thyme. One leaf at a thyme!
I think he's got it.
Gloves on to toss the sprouts.
Easy does it.
Stir those mushrooms Mel.
Don't let them get too charred.
Sautee that kohlrabi just tli browned.
Soups coming out.
Butternut Squash, Cider, Pecan, Bacon Crema. Wow! This was good!
John told us how his team did it.
Efrain had a nice white to go with it.
Chef liked it too.
The meat has been seared.
Brussels sprouts are done.
Scallops take only a minute.
Omars Dad came late but dove right in.
Scallops team plated the dish.
Scallops, Smoked Apple, Kohlrabi, Black Truffle Brown Butter
Andre explained his teams efforts.
New member, Bob Gunkel covered his part.
As did guest ???
Mike enjoyed himself.
Efrain ahd another white.
Chef basted the beef just before serving.
The beef came right out and Jay got his hands into it.
Beef with Fermented Mushroom Butter
Chris discussed the preparation.
Efrain had a nice Merlot for us to enjoy with the beef.
Dessert came out fast. Kentucky Bourbon Puddings with Candied Pecans
Johnny counted down the steps.
Efrain picked a Rose Moscato. It worked.
Chef enjoyed the night.
Efrain pronounced him Une Amis de Les Marmitons.