Les Marmitons NJ - 2016 January

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!

Sun, 17 Jan 2016 17:09:44 -0500

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

Claude clearly had a good time - again!

Sun, 17 Jan 2016 17:09:39 -0500

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

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

Sun, 17 Jan 2016 17:09:33 -0500

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

John is getting to be a good dessert lead.

Sun, 17 Jan 2016 17:09:28 -0500

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

Baba au Grand Marnier with fresh fruit and whipped cream. GOOD!

Sun, 17 Jan 2016 17:09:22 -0500

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

John basted the cake with a Grand marnier syrup.

Sun, 17 Jan 2016 17:09:17 -0500

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

Bob picked up the pace.

Sun, 17 Jan 2016 17:09:12 -0500

Bob picked up the pace. / ©Jay DiDomenico

John ladles the Grand Marnier syrup on the Baba.

Sun, 17 Jan 2016 17:09:05 -0500

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

Claude gave it his blessing.

Sun, 17 Jan 2016 17:09:00 -0500

Claude gave it his blessing. / ©Paul Eggermann

Al had a nice red to go with this dish.

Sun, 17 Jan 2016 17:08:54 -0500

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

Ed told us about his refforts on the veggies while Ross listened intently.

Sun, 17 Jan 2016 17:08:49 -0500

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

Steve fried the bacon!

Sun, 17 Jan 2016 17:08:42 -0500

Steve fried the bacon! / ©Paul Eggermann

Bill explained all the steps in the recipe.

Sun, 17 Jan 2016 17:08:37 -0500

Bill explained all the steps in the recipe. / ©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.

Sun, 17 Jan 2016 17:08:32 -0500

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

Chef Claude liked this one too.

Sun, 17 Jan 2016 17:08:26 -0500

Al talked up his wine.

Sun, 17 Jan 2016 17:08:21 -0500

Andre explained the eggs.

Sun, 17 Jan 2016 17:08:17 -0500

Mike talked Italian again.

Sun, 17 Jan 2016 17:08:12 -0500

Mel explained the process.

Sun, 17 Jan 2016 17:08:06 -0500

Consomme Celestine with crepe and quail egg. It was delicious.

Sun, 17 Jan 2016 17:08:02 -0500