The menu for tonight was designed by our President, Efrain Raices and Past president and Culinary Advisoer, Eric Eisenbud.
1st Course: Spring Egg Drop Soup
2nd Course: Poached Wild Salmon with Peas and Morels
3rd Course: Cocoa-Cured Pork Tenderloin with Fava Bean Puree, Golden Beet and Carrot Puree and Olive-Pear Relish
4th Course: Basil Ice Cream with Lemon Cookies.
Efrain started our Anual Business meeting.
Tow new members ere initiated. Hat over the eyes notwithstanding.
He got it better with Chris.
Chris Sikorski and Frank Graves toss down the initiation libation.
Efrain handed out 5+ year pins.
And then a few 10+ year pins.
Ed got started on the cookies for dessert.
John got going on the soup course.
Chris checked the recipe to be sure.
Ross and Ray started the fish dish.
Bill came a little late but quickly got assigned to his course.
John is proud of the fish prep.
Welcome Frank, we hope you have a long and fruitful membership with LesMNJ.
Roger and his son are working on the olives and orange zest for the second course.
Ed is happy with is cookie batter.
Just a little salt Bill.
Eric is on top of the soup.
It was delicious!
John talked about the prep.
Efrain was sommelier again this month and he picked and inexpensive wine for the soup course.
The Little Penguin came all the way from australia.
Bill is back on the range with the sauce for the fish course.
Looks good Bill.
Time to plate it and get it on the tables.
The Lemon Crackle Cookies came out perfectly.
The fish course was truly great.
John waxed poetic about the fish.
Jay got in on his peice of the course.
Efrain ahd a nice rose to go with it.
The third course was a bit spicy but nicely done.
Andre started the pork the day before.
Mel was co-Lead and told us how they did it all.
Efrain ahd another inexpensive wine to go with the pork.
Paul made most of the basil ice cream ahead with the lqast quart made at the Event. The Lemon cookies were the perfect foil for the herby ice cream.
Ed spoke Italian again.
Efrain had a sparkler from Italy for this course.