The menu for tonight is:
1st Course: Wild mushroom toast with arugula
2nd Course: Consomme Celestine and quail eggs
3rd Course: Coq au Vin with yukon gold mash and traditional garnish
4th Course: Baba with grand marnier
The early gang deboned the chickens.
Chef Claude and Ed arrived early and set up the tables.
Eric knocked us out with his nibbles.
Eric prepared some noshes to start with. Escargot and mushrooms were a nice bite.
Safety Officer Mike told us to throw away that spoon holder lnext to the cook top. A dangerous place says he.
Chef Claude semonstrates how he want the mushrooms to be cut.
Look closely now.
Roger takes up his favorite position where he slices and dices to his hearts content.
Bob and Ed start on the veggies for the Coq au Vin.
John and Bill are getting ready to rumble on the dessert.
Ross and Bill separated a lot of eggs.
How about that prep area!
meanwhile the dessert team is hard at it.
Diec 'em up guys.
Dusting the chicken with flour.
This is the mix for the raft in the Consomme. Read the recipe to find out how that is used.
Jay is into fine dicing.
Jaime got all those mushrooms sliced.
The bacon is ready to be fried.
Andre poached all 60 quail eggs.
Guest Gregory Johnson got involved with the quail eggs.
Andre cut the tops off the eggs to make it easier to poach them.
Those onions will make you cry every time.
Not all the eggs stayed whole during the poaching.
It's all in the wrist!
Fresh arugula, straight from the bag.
The first course is on the table.
Well done Howard.
Al had a nice sparkling wine to complement the dish.
Chef Claude liked it also.
Steve did some serious bacon frying.
Mel studies the recipe and Chef Claude conducts the action on the line.
Mel welcomes Alvaro back after a long absence.
Slice that garlic!
The Baba batter gets set to bake.
You need to be gentle when folding egg whites into t he batter.
Jamie likes balancing acts.
Chef Claude inspected the chicken with Mike and Mel.
On the line.
Eric got hand-on with the mushrooms.
Chef Claude demonstrated crepe making to Al.
Al picked up on the crepes.
Five bottle of red wine went into the coq au vin.
Steve got the potatoes out of the hot water.
Ed and Steve are having a potato ricing race.
Paul pours the melted butter into the potatoes while Stephen stirs it in.
jay and crew are cutting the crepes into slivers for the soup.
Poached qaualil egg goes into the soup.
Build it well guys.
Consomme Celestine with crepe and quail egg. It was delicious.
Mel explained the process.
Mike talked Italian again.
Andre explained the eggs.
Al talked up his wine.
Chef Claude liked this one too.
Next came the Coq au Vin. We had to take some shortcuts to get this dish on the plates but it was good anyway.
Bill explained all the steps in the recipe.
Steve fried the bacon!
Ed told us about his refforts on the veggies while Ross listened intently.
Al had a nice red to go with this dish.
Claude gave it his blessing.
John ladles the Grand Marnier syrup on the Baba.
Bob picked up the pace.
John basted the cake with a Grand marnier syrup.
Baba au Grand Marnier with fresh fruit and whipped cream. GOOD!
John is getting to be a good dessert lead.
Al offered Grand Marnier or coffee, your choice. He was the barista as well as sommelier.
Claude clearly had a good time - again!
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!