November Taste Menu
1st course: Crab Stuffed Coconut Shrimp served with baby arugula and mango glaze
2nd course: Pozole Rojo Mexican pork soup served with hominy, Ancho and Guajillo peppers
3rd course: Churrasco con Chimichurri MOJO marinaded skirt steak, Arroz moro, fresh chimichurri sauce
4th course: Tambleque coconut pudding with toasted coconut shavings
Efrain started the Event
Mike gave his safety talk, in Italian again!
He couldn't stop.
He'll never get that glove on if he doesn't stop talking! Great job Mike!
And the fun begins.
The glove is on and Mike is in control.
Isn't cleaning shrimp fun!
John got the job to trim out the steak he picked up for the Event.
Chef Grace demonstrated the way to cook the dessert.
Ross got into the steak also.
Meanwhile the mango mash is under way.
Paui is slowly adding the cornstarch to the dessert.
Chris has the wrist action down now.
Then he fills the custard cups.
Larry and Jamie are into slicing and dicing.
These guys are still trimming!
And the Mango beat goes on!
Ross really was enjoying himself. No, he had not just cut his hand!
Looks good to me.
Newest member, Joe Surman, sdtarted with some garlic.
The dessert is ready to go into the refrigerator for a while.
Back to cleaning shrimp. There were a whole lot of them to be done.
Roger keeps that pot moving.
Paul and Chris have toasted the coconut perfectly.
The pork for the soup was boiled first.
The steak is being marinated for a while.
All hands on deck!
I think it is done Roger.
Mel got into straining it.
The pork team gave Chef Grace the thumbs up!
Mango puree in the works.
Doug is doing some sweating.
Eric inspected the stuffed shrimp.
Get that pork right Bill.
Mel works the soup to perfection.
Chef puts together a model plate for the soup.
Pozole Rojo Mexican pork soup served with hominy, Ancho and Guajillo peppers
Mel thanked Chef for her help.
Roger explained his part.
Efrain selected a nice wine....
A Carmenere from Chile.
Chef cleaned her plate and liked the preparation.
Back in the kitchen, The coconut shrimp are starting to come out.
The steak is coming out of the marinade.
Time to serve the shrimp course.
Crab Stuffed Coconut Shrimp served with baby arugula and mango glaze
Steve Smith talked about the shrimp dish.
Howard got in his two cents.
So did Steve.
Mike is going to wear out that golve.
Efrain had a nice Gewurztraminer from Alsace to go with this dish.
Chef liked this one a lot also.
NOW the steak get seared to the correct amount.
Eric uses his knife skills to cut the meat for maximum tenderness.
Jay and Jim are ready to plate this baby.
Easy on the rice Eddie!
Efrain get a nice Malbec to stand up to this dish.
Eddie made sure that everyone heard his description of this course!
John was more subdued.
Churrasco con Chimichurri MOJO marinaded skirt steak, Arroz moro, fresh chimichurri sauce
Tambleque coconut pudding with toasted coconut shavings.
Paul explained how he and Chris made the dessert.
Efrain thanked Cehf Grace for her third attempt at making us into good cooks. THANK YOU CHEF!