• The early gang deboned the chickens.
• ©Paul Eggermann

• Chef Claude and Ed arrived early and set up the tables.
• ©Paul Eggermann

• Eric knocked us out with his nibbles.
• ©Jay DiDomenico

• Eric prepared some noshes to start with. Escargot and mushrooms were a nice bite.
• ©Paul Eggermann

• Safety Officer Mike told us to throw away that spoon holder lnext to the cook top. A dangerous place says he.
• ©Paul Eggermann

• Chef Claude semonstrates how he want the mushrooms to be cut.
• ©Paul Eggermann

• Look closely now.
• ©Paul Eggermann

• Roger takes up his favorite position where he slices and dices to his hearts content.
• ©Paul Eggermann

• Bob and Ed start on the veggies for the Coq au Vin.
• ©Paul Eggermann

• John and Bill are getting ready to rumble on the dessert.
• ©Paul Eggermann

• Ross and Bill separated a lot of eggs.
• ©Paul Eggermann

• How about that prep area!
• ©Paul Eggermann

• meanwhile the dessert team is hard at it.
• ©Paul Eggermann

• Diec 'em up guys.
• ©Paul Eggermann

• Dusting the chicken with flour.
• ©Paul Eggermann

• This is the mix for the raft in the Consomme. Read the recipe to find out how that is used.
• ©Paul Eggermann

• Jay is into fine dicing.
• ©Paul Eggermann

• Jaime got all those mushrooms sliced.
• ©Paul Eggermann

• The bacon is ready to be fried.
• ©Paul Eggermann

• Andre poached all 60 quail eggs.
• ©Paul Eggermann

• Guest Gregory Johnson got involved with the quail eggs.
• ©Jay DiDomenico

• Andre cut the tops off the eggs to make it easier to poach them.
• ©Jay DiDomenico

• Those onions will make you cry every time.
• ©Paul Eggermann

• Not all the eggs stayed whole during the poaching.
• ©Paul Eggermann

• It's all in the wrist!
• ©Paul Eggermann

• Fresh arugula, straight from the bag.
• ©Paul Eggermann

• The first course is on the table.
• ©Paul Eggermann

• Well done Howard.
• ©Paul Eggermann

• Al had a nice sparkling wine to complement the dish.
• ©Paul Eggermann

• Chef Claude liked it also.
• ©Paul Eggermann

• Steve did some serious bacon frying.
• ©Jay DiDomenico

• Mel studies the recipe and Chef Claude conducts the action on the line.
• ©Jay DiDomenico

• Mel welcomes Alvaro back after a long absence.
• ©Jay DiDomenico

• Slice that garlic!
• ©Jay DiDomenico

• The Baba batter gets set to bake.
• ©Jay DiDomenico

• You need to be gentle when folding egg whites into t he batter.
• ©Jay DiDomenico

• Jamie likes balancing acts.
• ©Jay DiDomenico

• Chef Claude inspected the chicken with Mike and Mel.
• ©Jay DiDomenico

• On the line.
• ©Jay DiDomenico

• Eric got hand-on with the mushrooms.
• ©Jay DiDomenico

• Chef Claude demonstrated crepe making to Al.
• ©Jay DiDomenico

• Al picked up on the crepes.
• ©Jay DiDomenico

• Five bottle of red wine went into the coq au vin.
• ©Jay DiDomenico

• Steve got the potatoes out of the hot water.
• ©Jay DiDomenico

• Ed and Steve are having a potato ricing race.
• ©Jay DiDomenico

• Paul pours the melted butter into the potatoes while Stephen stirs it in.
• ©Paul Eggermann

• jay and crew are cutting the crepes into slivers for the soup.
• ©Jay DiDomenico

• Poached qaualil egg goes into the soup.
• ©Paul Eggermann

• Build it well guys.
• ©Paul Eggermann

• Consomme Celestine with crepe and quail egg. It was delicious.
• ©Paul Eggermann

• Mel explained the process.
• ©Paul Eggermann

• Mike talked Italian again.
• ©Paul Eggermann

• Andre explained the eggs.
• ©Paul Eggermann

• Al talked up his wine.
• ©Paul Eggermann

• Chef Claude liked this one too.
• ©Paul Eggermann

• Next came the Coq au Vin. We had to take some shortcuts to get this dish on the plates but it was good anyway.
• ©Paul Eggermann

• Bill explained all the steps in the recipe.
• ©Paul Eggermann

• Steve fried the bacon!
• ©Paul Eggermann

• Ed told us about his refforts on the veggies while Ross listened intently.
• ©Paul Eggermann

• Al had a nice red to go with this dish.
• ©Paul Eggermann

• Claude gave it his blessing.
• ©Paul Eggermann

• John ladles the Grand Marnier syrup on the Baba.
• ©Jay DiDomenico

• Bob picked up the pace.
• ©Jay DiDomenico

• John basted the cake with a Grand marnier syrup.
• ©Paul Eggermann

• Baba au Grand Marnier with fresh fruit and whipped cream. GOOD!
• ©Paul Eggermann

• John is getting to be a good dessert lead.
• ©Paul Eggermann

• Al offered Grand Marnier or coffee, your choice. He was the barista as well as sommelier.
• ©Paul Eggermann

• Claude clearly had a good time - again!
• ©Paul Eggermann

• Efrain presented Claude a Les Marmitons jacket and made him an Honorary Member of the NJ Chapter in recognition of his many times he has joined us for an evening of gastronomy and fraternitie!
• ©Paul Eggermann