2016 October International Executive Meeting Menu
1st Course: Thomas Keller inspired "cannolis” - salmon tartar and avocado cream.
2nd Course: She Crab Soup – Just enough butter to make you remember it!
3rd Course: Seared scallops with Tangerine sauce
4th Course: Squab with Moroccan spice, smoked tomatoes, corn risotto and squab sauce
5th Course: Blue Cheese Cake
6th Course: Chocolate Orbit Cake with Pistachio Creme Anglaise
Eric started on the endive.
The endive was just a nosher to get our appetites stirred up.
Michael demonstrates his precision slicing.
Getting ready to bone the birds.
Andre demonstrates how to do it.
Pre-peeled shallots makes it easy.
We ARE having fun now!
Toby is too!
Scott is the scallop king.
Ron is into measuring everything!
Ross got the chocolate hot.
Meanwhile, Scott is still messing with those scallops.
The cheese course team is in full swing.
The legs are getting ready.
Watch those fingers!
What's a little fat between friends?
Add the chocolate to the eggs. A lot of eggs!
Ross is carefully pouring the chocolate into the pans.
It's just a little cream.
No wine is drunk until the bottle is open.
Good job Alex.
The cakes are all set to go into the ovens.
Andre loves to smoke tomatoes.
Alex is enjoying slicing those apples.
Now comes a little cream in the pistachio creme angalis.
Two top chefs strain some broth.
Read while you whisk. Now that is multi-tasking!
Vaughan is enjoying himself.
We did it!
How many cooks does it take?
The cakes are done!
Our cannoli fillers were happy to be plating their creation.
Thomas Keller inspired "cannolis” - salmon tartar and avocado cream.
He had FUN preparing this dish!
Ron was more subdued. if that is possible!
Andre introduced the wine.
Which went perfectly with the cannoli's.
is it ok Jay?
The She Crab soup is on the way.
She Crab Soup – Just enough butter to make you remember it!
I think we did it this way.?
The She Crab Soup is described.
A nice Sauvignon Blanc hit it off well with the soup.
Glue the shells to the plate to keep them from tilting over under the weight of Scott's scallops.
Get them right, please.
Oh Yes!. That is how they should be done. Scott will be proud.
Seared scallops with Tangerine sauce
What a team!
This is how you should do it. Right Ron?
Two NJ Presidents pose for the camera.
The squab is coming up nest.
The beat goes on.
Let's plate this dish.
Eric gets it organized.
They plated it early for a quick service at the end of the dinner.
Squab with Moroccan spice, smoked tomatoes, corn risotto and squab sauce
Okay guys, we did it as a team!
This is the cheese course plating out.
Blue Cheese Cake
Jon explained the cheese course.
Teh Exec's listened with rapt attention.
The chocolate cake was ready to go.
Look's good to me!
Chocolate Orbit Cake with Pistachio Creme Anglaise
Efrain talked up the wine.
Scott reviewed the dinner and the meetings over the last two days.
Bruce finished the formalities and wished eveyone a safe trip home.
Paul and Efrain show off his new title - Dean Emeritus!
You have to be able to laugh with these guys.
Another contingent leans into the shot.
Nice shot, guys.
Let's play a hat game.
Uh oh. Which one is the real President?