Once again, we had the pleasure of hosting Chef Christine Nunn; this time for the first event of the new year. Aside from the menu being fantastic, Chef Nunn had a very hands on approach to each of the courses.
1st course: Salt roasted pear with candied pecan roquefort mache salad, port wine vinaigrette
2nd course: Parisienne gnocchi, wild mushroom with sherry cream, buttermilk ricotta
3rd course: Venison pot roast, root vegetable gingersnap puree over spaghetti squash
Classic provencal lemon tart
Jay got into the action also.
Andre cuts some very nice venison for the main entree.
Eric prepares to do the same.
Searing the venison gave it a nice flavor in the pot.
Veggies ready to saute'.
New member Bill Tibbe cuts the celery root to the core.
Chef Christine Nunn is introduced and tells us a little about herself and the menu this evening.
Chef Nunn consults with the salt-roasted pear team about their dish.
Al, Mel and guest Peter work on the gnocchi course.
Ed samples a component of the pear dish.....
.....and Bill has the "get away from me with that thing" look in his eyes.
The best part of this picture, and really any involving Ed, is that he can turn any picture into the best "photobomb"!
The vegetables are cooked before getting pureed.
Bill and guest Ed work on the dessert course.
Andre is sauteeing the vegetables.
Chef Nunn adds some flour to Ed's dough for the proper consistency
Chef Christine demonstrated the preparation of the pears.
Bill is zesting the lemons for the tart.
Chen Nunn overseeing the plating of the first course.
Ed adding some roquefort to the dishes.
Salt roasted pear with candied pecan roquefort mache salad, port wine vinaigrette
John works the double boiler
Ed did an amazing job on the tart shells. Put in a lot of time into each one and it made an impact on both the taste and appearance of the finished dish.
John Craggan works the blender.
Chef Nunn holds court in the kitchen!
Paul inspects the photographer with great interest....
Ed's finished tart shells.
Ed discusses the salad dish.
Nice choice Al.
Ed shows us the oven!
Jay and Eric slice the venison
The venison is ready for the plate.
The spaghetti squash comes together
Get some more!
Spaghetti squash is being plated.
Getting the plates out to the dining room takes a large amount of people!
Venison Pot Roast
Chef Nunn and Mel talk over the finer points of Parisienne gnocchi
Mel sautees the gnocchi with ease
Parisienne gnocci, wild mushroom and sherry cream.
John and Ed pour the lemon mix into the tart shells.
Classic Provencal Lemon Tart
John filled us in on the tarts.
Al talked about the last wine.
Chef Christine was given a LesM NJ shirt as a token of our appreciation