Our last event of the 2014-2015 season brought us Chef Claude Solliard of Brasserie de Paris in Hoboken, NJ. This was a great way to cap off the season.
1st Course: Sauteed Frog Legs with Garlic and White Wine
2nd Course: Lobster Bisque
3rd Course: Boeuf Bourguignon
4th Course: Warm Chocolate Cake with Raspberries and Raspberry Sorbet
Efrain started the meeting.
Some excellent starters began the evening.
Some major lobsters for the bisque!
The dessert team chopped the chocolate.
Roger just loves to dice onions.
Bill got into the onions also.
Eddie is Eddie!
Chef wanted a brunoise, not a mirapoise.
Roger made the sugar cane skewers.
The frogs legs were frozen and individually wrapped.
The frogs legs are defrosted and ready for the next step.
What nice legs!!
Jay trims the frog legs.
Bob had browned the sous vide short ribs. They wer cooked sous vide for 54 hours ahead of time.
Preparing the Lobster Bisque.
The lobster cakes are being formed and breaded.
There is someone in the club taller than Paul.
Bob sears the short ribs for the Bourgingnon.
The legs are being prepped.
The frogs legs have been floured and napped with cream.
Frogs Legs with Garlic Butter! They were fantastic.
Jay reads the recipe again.
Omar got into it also.
Al picked a very nice wine.
Chef Claude liked the way the dish came out.
These are the lobster cakes, skewered and sauteed.
The lobster cakes are being assembled on the dishes.
Roger pours the bisque under Eric's watchful eye.
Lobster Bisque with Lobster Cake and Sugar Cane Skewer. Another hit!
Roger talked about the lobster cakes' preparation.
Al stuck with French wines for this totally French meal.
Chef gave it a thumbs up!
Eric worked hard on the beef and proudly plated it at service.
Now comes the Beouf Bourguignon.
The Sous Vide Beouf Bourguignon was rich and flavorful.
Mike talked about the prep for the beef.
Chef Claude learned about sous vide. He said he never served this dish with meat that was still red inside. That is what sous vide does for you!
Doug is turning out the hot chocolate cakes with hidden raspberry inside.
Steve had a ball making the raspberry sorbet.
Warm Chocolate Cake with Raspberries and Raspberry Sorbet. This dessert was a great finish to one of our best events ever.
Roger speaks as Bill Tibbe looks on, unimpressed.
Larry talked about the cake preparation.
Al had another inexpensive wine to match the dessert.
President Efrain Raices, Chef Claude Solliard, Sous Chef Chris Longo and Event Lead Paul Eggermann wrapped up the evening with presentation of club shirts to our guest chefs.