Our guest chef this month is Chef Jason Ramos. Chef Ramos is the Sous Chef at the Pluckemin Inn in Bedminster.
Joining us was his lovely wife, Diana Ramos, who is the Pastry Chef at Conlin's Cafe & Bakery in Somerville.
The menu for tonight is:
1st Course: – Alaskan King Crab Salad with Cucumber, Cilantro and Hearts of Palm with an Avocado Gazpacho
2nd Course: – Chatham Cod with Savoy Cabbage Fondue, Maitake Mushrooms, Clams in a Parsley & Shellfish Jus
3rd Course: – Cervena Venison with Mustard Spaetzle, Charred Brussel Leaves, Huckleberry Marmalade & Au Poivre Sauce
4th Course: – Black Plum Cobbler with Ginger, Toasted Oat Streusel and Thai Basil , with Black Pepper Gelato
A little stuff from D'Artagnan to start.
Efrain kicked off the Event.
Guest Bob Gunkel from Cranford got right into it.
As did Guest Steve Smith.
New member Chris Struben went right to work.
Bacon and onions. Two staples in our kitchen.
John carefully prepped the fish.
They don't bite Eddie.
Eric explains the way to cut mushrooms.
Mel and guest get ready to strain something.
Guest ??? works on the cilantro.
Chef Jason shows Mel what he expects for the dressing.
Paul and Bill discuss the plums in the dessert.
Ross is making the huckleberry marmalade.
Paul paused his stirring for a photo op.
There is lots of butter and sugar in this one.
Oamr and his Dad are a great team.
Chef Jason's wife, Diana, gave her input on the dessert.
Grating the ginger onto the plum meats.
The avocado gaspacho is in the blender.
Oat strusel for the dessert topping.
That spaetzle sure is sticky.
Chef Jason showed how to use a potato masher to make the spaetzle into short strips.
Meanwhile, the first course is coming into view.
Doug and Eddie mix up the crab meat.
John is sauteeing the brussel sprout leaves for the Cod dish.
It's all in the wrist!
Our trusty dishwashers are a happy (and well fed) group.
Plating the crab course.
Alaskan King Crab Salad with Cucumber, Cilantro and Hearts of Palm with an Avocado Gazpacho
Efrain picked a nice dry Voignier to go with the crab.
Mel told us how they did it.
Efrain followed up with the wine selection.
Chef Jason liked the way we did it.
Getting started on the second service.
Chef is laying out a model for the second course presentation.
The team gets lined up.
And away they go!
Chatham Cod with Savoy Cabbage Fondue, Maitake Mushrooms, Clams in a Parsley & Shellfish Jus.
Eric described the care they took with this dish.
Efrain had a nice white to go with it.
A Sauvignong Blanc from Chile.
Chef liked this one too.
Back on the stove, Bob is finishing the spaetzle.
Our master of knives does a precision job of slicing the venison.
Cervena Venison with Mustard Spaetzle, Charred Brussel Leaves, Huckleberry Marmalade & Au Poivre Sauce
Ross took his turn describing the teams wfforts.
Mike told us about it in Italian. He gets emotional at time!
Efrain ahd another nice wine for our edification.
Chef is astounded at our skills and team work.
Bill portions out the Black Plum Cobbler.
Paul has his way of scooping the gelato.
Chris is digging into the gelato.
Black Plum Cobbler with Ginger, Toasted Oat Streusel and Thai Basil , with Black Pepper Gelato. it was good!!!
Efrain had a sweet wine to go with the dessert.
Chef was all smiles at the end of this Event.
Chef Jason Ramos is flanked by president Efrain Raices and Event Lead Jay DiDomenico.