Our November chef was unable to come so we did a selfie.
1st Course: Caramelized Carrot Soup ala Modernist Cuisine
2nd Course: Fresh Heart of Palm with Scallops
3rd Course: Roasted Cod on a Bed of Potatoes with Steamed Green Peas
4th Course: Butterscotch Caramel Blondies
Eric did another stellar job on the munchies to go with the quaffers before the event started.
Jay started on the cod.
Omar joined him.
Jay paid close attention to the cod portions.
Bill cleaned and sliced to squid.
A watched pot never boils Jamie.
Jamie is getting ready to slice the potatoes.
Al is getting to be a good dessert chef.
That is crushed caramel on top of the blondie dough.
Keep it movmg John.
Paul is helping with the Caramelized Carrot Soup.
Time to serve the soup.
John sprays on a little coconut milk foam.
I guessd John is ambidexterous!
Caramelized Carrot Soup with Coconut Milk Foam and micro-diced Ginger.
This is how we made it.
All presented the wine.
Bill carefully sliced the scallops.
The second course was preparation intensive.
Easy on the dressing guys.
Seeding those little peppers could burn your fingers.
Our Master of the Honed Edge does his thing.
Mike just loves those hearts of palm.
Yes Bob, those are hearts of palm.
Mmmmm. The Uni with make a great sauce.
Eric is working the Uni through the tammie.
Paul prepares the model dish for the second course.
There were lots of steps in plating the 2nd course.
Next came the Hearts of Palm with Scallops, Squid and Uni Sauce.
Bill got in his two cents.
Bob followed up.
Bill added his piece.
And Mike talked in Italian again!
Al had another nice wine.
For the cod course Omar is basting the fish with a special oil mixture.
The cod filets were placed on top of a bed of pre-boiled potato slices.
And then popped into a hot oven until the fish was cooked.
Roasted Cod on a bed of Potatoes with Garlic Chips and Steamed Peas. It was done to perfection!
Jay covered his piece of this course.
While everyone listened.
Omar got in his description of the preparation.
Al liked this wine also.
Eddie cut up the blondies for dessert.
Butterscotch Caramel Blondie's were a nice finish.
Howard finally got to talk.
Eddie said they should be bigger!
Al emoted the joys of dessert.
This stout went very nicely with the Blondie's.