Chef Leia presented us with a real challenge.
Chef Leia Gaccionne south+pine american eatery, Morristown, NJ
Menu 1st Course: Fresh Tomato and Fennel Soup with Havarti Rye Crouton
2nd Course: Crispy Pork Belly with Apple+Fennel Puree, Smoked Apple+Celery Leaf Salad and Apple Cider Gastrique
3rd Course: Scottish Salmon with Coconut and Black Coconut Quinoa and a Beet and Carrot Salad
4th Course: Chocolate Stout Pudding, Malt Whipped Cream and a Pretzel Struesel
Eric Eisenbud, the Event lead, brought some tasty tastes for the pre-event nosh.
Chapter President, Efrain Raices, Chef Leia Guccione and Event lead, Eric Eisenbud get ready to rumble!
Eric introduced our guest chef. Chef Leia Guccione from pine+south in Morristown, NJ.
Chef Leia gave us a short rundown of her restaurant and her time with Bobby Flay.
Guest Jamal got started on slicing and dicing.
Larry added the onions and fennel to the pot.
Bill works up the garlic for the soup.
Omar smiles while Don works.
Our constant safety officer, Mike, peels some carrots.
The whole team is happy to be here.
Read it again Jay.
Ed worked up the chocolate fo the dessert.
Al got out the L-square to portion the pork belly that Chef prepared ahead.
Nice job Al.
Jamal and Larry are still at it on the soup.
Next he had to peel and seed 15 pounds of fresh NJ Tomatoes!
Bill is heating the tomatoes so the skin comes off easily. Ice bath to his left.
Guest John sauteed away.
Knife maestro Mike started on the salmon.
Bill Took a shot at it. This is one of his passions.
Rye bread with havarti cheese will make the croutons for the soup.
Soups on the fire!
Salmon is being de-pinned.
We strained the seeds from the tomatoes and added it to the soup for more flavor.
Mise en place is ready to go.
What a great new kitchen!
This is meticulous work.
Al is searing the pork belly cubes.
Larry blitzes the soup while Eric adds some butter.
Chef watches the salmon being seared.
Paul pours the soup.
Jamal made the croutons.
it took a long time but it was outstanding.
Fresh Tomato and Fennel soup with Rye and Havarti croutons and a little Dill. Way Good!
Chef thought we did a great job on the soup.
Eric, John and Don work on plating the pork.
Crispy Pork Belly with Apple+Fennel Puree, Smoked Apple+Celery Leaf Salad and Apple Cider Gastrique.
Chef Leia was speechless!
Next, the salmon course came out.
Scottish Salmon with Coconut and Black Coconut Quinoa and a Beet and Carrot Salad
Jay still had to read the recipe!
Al had a nice Gewurtz for us.
Chef loved it!
Chef demonstrated how to plate the pudding.
Chocolate Stout Pudding, Malt Whipped Cream and a Pretzel Struesel
Bill talked about the dessert preparation.
Roger chimed in about his contribution.
Al had a sweet wine this time.
Chef was in awe!
Efrain and Eric presented Chef Leia with her thank you certificate. She had such a great time that she donated a $100 gift certificate for our raffle. She said she can't wait to return!