The quaffers, along with some tasty beverages.
We started with a Pisco cocktail. Chicano de Pisco – Pisco, ginger ale and lime.
Prep tables are set for each course
Check the lists guys.
Not much for the dessert - more to come.
There will be a lot of slicin' and dicin' tonight.
Mel cuts the pork into serving sized pieces.
President Efrain Raices introduced our repeat Guest Chef, Marita Lynn, owner of RUNA Restaurant in Red Bank, NJ
Separating eggs the easy way. For a small video, go to http://youtu.be/leGrS4de4q0
Eric watches over the sauce prep.
The chicken breasts were roasted and then pulled for the chicken course.
Pork belly is ready to hit the heat.
Guests Jamie and Ed get going on the sauce for the fish course.
Mike shows off his knife skills on the Mahi-Mahi.
Efrain, Ross and Eddie get started on the chicken dish.
John starts removing the mussel meats from their shells for the fish sauce.
Eddie, Omar and Al lay out the chicken salad.
Paul explains the finer points of egg separating to Stephen.
Much parsley was chopped courtesy of Jay!
Bill tries not to cry as he cuts many onions!
#1, these were the largest avacados I've ever seen. #2, they were REALLY good alone or as Mel introduced me to, with some salt!
Ed gets completely immersed in his part of the Chicken Causa dish.
Just a nice pic of the guys chatting.
This is what Les Marmitons is all about.
Al is extremely overprotective of Jay.
The one, the only, Ed Pyle everybody!
Guest Mike Taffuri takes a rest from the stove.
Ed and Al shred the chicken for the Chicken Causa dish
Guest Dan Guadalupe grates chocolate for the Suspiro dish while Stephen looks on to see how exactly it's done.
And the chicken dish is ready to go into the fridge to set up!
The only caption I can think of for this is "I don't know!" as Al is thinking "I just want to keep out of it"
Marita discuss the plating.
Al cuts into the chicken dish for plating.
The final plates are ready to go.
Chicken causa - cold mashed potatoes marinated in aji amarillo stuffed with chicken salad. 'Twas delicious.
Eddie regaled us with the prep.
Al hit on the wine he chose to go with the spices in the salad.
Marita was speechless! Almost. She loved it.
Our own Mike Locasio drank from the fountain of youth back in October and didn't read that it had some side effects.
The fish looks good!
The awesome mahi-mahi with a nice crisp on the outside.
John checks out the goings on.
John lays on the sauce.
Mahi-Mahi a lo macho, seared mahi with a creamy seafood sauce on top. It was outstanding!
Red talked about not putting too much fish in the pan at once.
Marita gave it excellent grades.
Meanwhile, Paul whips the egg whites for the dessert while guest Dan pours the syrup and Eric kibitzes.
And the pork belly dish is coming out.
A very happy Bill Seller.
Carapulcra, dried potato stew with crispy pork belly. Nicely done and very good.
Al had another bargain wine.
Roger tells us about his team's dish.
Can you tell that Marita is happy?
Don reduces the port wine for the suspiro.
Chef Lynn couldn't help herself and decided to lend a hand and adds some sugar.
A little cinnamon topped the dessert.
Suspiro a la Limena. Or, as Eric called it, "It's like eating a cloud."
Suspiro a la limena. Beautiful presentation.
Check out the cool layers. Like a lava lamp.
Chef Lynn was extremely pleased with everything we served, and with how well the evening turned out. It will be an absolute pleasure to dine at her new restaurant for the Les Marmitons Xmas party on December 6th. If you cannot attend, you will be missing a singular event of her fantastic Peruvian food.