This month was special because our guest chef was one of our very own.
Chef Ed Pyle, who had taught us Greek cuisine last year (as well as introduced us to and taught us how to pronounce Galatuboreko) this year brings us an assorted four course menu.
It was a great event and Ed did a fantastic job!
1st Course: Egg Milanese
2nd Course: Riso Sartu
3rd Course: Veal Guazzeto
4th Course: Hazelnut Cake
A fantastic appetizer selection. The sardines were very good!
Ed and mini me. This was a birthday gift to Ed from his brother. It was fashioned after a picture of Ed his brother had.
Efrain opens the business meeting of the 2014-2015 season.
Ed Ayuso gets inducted as a new member of Les Marmitons!
Ed Ayuso, welcome.
Mike Taffuri is also inducted. Welcome, Mike!
.. and a handshake, plus more later!
Roger Pierson also gets inducted. Bill Tibbe was also rounded out the "class of 2014/2015"
They are coming together.
Andre announces the picnic, August 1 at Chez Chabanel.
This is the veal table. The guys are hard at work!
Bill and Paul discuss the dessert dish while Al looks on, smoothing out his nuts.
Roger takes a rest; it's been a long day for the poor guy.
Roger and Larry cut the onions and try not to cry.
The risotto table caucuses.
I have never had Nutella. Paul says to me "go ahead and taste it. You will be changed forever". It's amazing. Seriously. It's crazy.
Al takes his toasted hazelnuts on the road.
The veal for the Guazzetto.
Efrain's wife is probably wringing her hands at home after seeing this.....
Mike Locasio sifts the egg yolks through a sieve to achieve a very fine consistency.
Nice color, and great job!
This is the cake batter, and yes, between the Nutella and chocolate it was very thick. So thick that Paul had to hold the bowl while John mixed with both hands.
Howard is mixing the egg mixture for the first course. They were extremely good.
"If you don't like it, go home"
Doesn't faze Ed. He's running around making sure everyone has the help they may need.
Al is separating out the egg yolks for the dessert dish. These will be mixed until they have stiff peaks, then folded into the batter that John is making in the background.
Pat chops the onions for the risotto.
Roger and Bob Perrine work on the ragu sauce components.
Roger and Andre working hard in the kitchen!
These were fantastic. A take on deviled eggs, the mix that Howard was working with in a previous picture was scooped into the egg whites that were hard boiled. Then they were fried into the picture coming up.
Al stuck to his forte with a nice prosecco.
John got the cakes out of the oven at the perfect moment.
They will collapse as they cool.
Paul chops Al's nuts.
Paul folds in the egg whites that Al was previously separating out and whipping up.
Peas and cheese for the risotto.
Mike and Bob chop the prosciutto and mozzarella for the riso sartu dish.
Ed shows off his gift.
John talks about the egg dish and what went into it -- the ingredients and the effort.
Eric adds to the overview.
Ed is pleased with how the dish turned out, as a skeptical Bill Tibbe looks on.
Ed is having a great time, and being a great help with everyone who has a question.
Larry can't wait to get it served.
That's not to say he's isn't taking notes as his bodyguard Bob looks on.
These are the risotto, meat and vegetables for the riso sartu. Looks great!
This was a very delicious and rich veal stew.
Andre explains the veal dish
Al kept the wines under $10 a bottle. Good job Al.
Ed was not quite speechless as he critiqued the dish.
"I'm glad you didn't leave after all"
The assembly line begins!
The riso sartu is being assembled.
Coming together great!
The second course took too long so it became the third course. Don coaxes a serving out of the dish.
The Angus beef made this a very rich dish also.
Jay finally got around to reading the recipe!!
Another great wine from Al.
Eddie, Paul and John got the dessert out right away.
Hazelnut chocolate cake with a dollop of whipped cream got us moving again.
Jamie arrived late so he got his handshake after dinner.
So did Bill.
Down the hatch guys. Welcome to Les Marmitons New Jersey Chapter.