Chef Jesse gave us another view of his southern inspired cuisine. The menu for tonight is:
1st Course: Apple Curry Dressing with Fresh Diced Apples & Bacon Lardons Over Mixed Greens
2nd Course: Chef Jesse's FAMOUS Shrimp & Grits
3rd Course: Rack of Lamb with a Creole Mustard and Pecan Crust served With a Port Lamb Jus Reduction, Roasted Herbed Baby Heirloom Potatoes and Baby Carrots Tossed with Olive Oil and Butter
4th Course: Apple Campote and Golden Raisin Empanadas Tossed with Cinnamon Sugar and Home-Made Maple Ice Cream
Chef Jesse returns for another round with us. Welcome back Chef.
Chef Jesse has arrived!
Eric's tattoo takes center stage in this shot.
Eric put out a nice array of nosher's to start us off.
They went fast.
Efrain got the event started.
What a kitchen!!!
32 egg yolks for the ice cream.
Eddie stirs the milk and cream while it heats.
Ed and Paul are tempering the eggs for the ice cream. You make an omlette if you don't do this right.
Paul shows Jim Panepinto the ins and outs of his ice cream machine. Good job Jim.
it's better than chopping onions Ross.
Don diced dem apples good!
John stirs up the lardons for the salad.
John watches intently as Eric strains the dressing for the salad.
The first course.
Al introduced the first wine.
Chef discussed the first course.
Bill keeps a watchful eye on the shrimp.
The shrimp looks great.
The second course.
Omar and Andre are busy trimming the lamb racks.
The lamb racks are seared.
Dump them all in Howard!
Andre' is the gravy master. OOPS, sorry, that should be "saucier"!
Andre starts to serve the lamb.
The lamb racks are ready to be plated.
The third course.
Nicely done guys.
Omar described the steps in the lamb dish.
Howard talked about his participation.
Al had another bargain wine.
Chef Jesse gave it a thumbs up!
Now we're rolling!
Al is becoming a dessert maven.
Crimp thos empanada's.
Don did a painterly job also.
Jay and Efrain manhandled the empanada's.
Paul scooped out the ice cream.
All hands on deck to get the final service on the tables.
Don explained how the empanada's were made.
The dessert course.
The empanada's were stil hot, so we plated the ice cream separately.
Al got us a nice Port.
he was happy with his choice of the port. Even if it did cost more than $10!
Efrain presented a small gift to Chef Jesse and we were done. The night was a total success.
He's THE MAN!