John Craggan preparing sausages that Jay bought from the Union Pork Store - a Les Marm of NJ favorite shop for homemade pork and lamb goodies.
And BAM! Just like that they are gone!
Guest Robert Bernardo is getting ready to have at some leeks.
Guest Mike Taffuri is chopping celery for the crawfish dish.
Roger chops shallots
What an awesome cut of meat -- and a smile from Mike!
Guest Ed Ayuso and Andre tie the monkfish.
Andre and Keith chat as they peel some potatoes. Welcome back, Keith!
John cut a lot of carrots
Here's Ed tying the monkfish. Excellent job!
John and Ed are hard at work on the molasses cake!
Robert's finishing his leeks
And Doug starts to chop his herbs!
Al "The Wine Guy" Rivas is going to juice a lot of lemons
John and Eric work on the Creole sauce
Here's the molasses cake going into the dishes
Eric is blending up his champagne vinaigrette for the apple jicama salad.
Andre is deep in thought, and Mike is not amused.
Guest Bill Tibbe works the stove.
Monkfish, tied and ready for cooking.
Keith is hard at work on the potatoes.
John juliennes some apples for the salad.
Erfrain is making the pie crust.
All the guys at work in the dining room.
Mel is working on one of the steps for the monkfish recipe.
aaaaah......a chinois. I keep saying it, but you need one if you done have one....
Eric helps Efrain with the pie crust.
juuuuust a little bit more Ed.
Sage? Mike gets ready to cut his herbs.
Eric chats with Mike -- about the herbs??
Andre gives up some veal stock.
More jicama and apples to cut!!
These are the pie crusts for the salad dish.
Al mixes all those vegetables we saw the guys cutting earlier.
Al gives his approval on the crusts.
John and Ed and their awesome creation. Excellent cake, guys!
Eric is taking the temp of the mixture.
Al fills up the pie crusts
John adds the top to the pies!
A little egg wash over the top to give it a nice sheen
Eric is adding the champagne vinaigrette to the salad, then he will toss the salad......
John's making a hole so the pies can be seated in it
Chef Jesse shares some wine.
Al gives us insight into what went behind the wine selection for the first course.
Apple salad with champagne vinaigrette
Mike carefully cuts the twine off the monkfish.
Keith is happy happy.
Bill and Ed
Mike had to slice the monkfish very carefully.
The assembly line is moving for the main course!
Pan roasted monkfish w/ Creole mussel sauce; fried leeks w/ truffled potato puree and sauteed greens
Though Andre was the course lead, he had Bill and Keith provide the narrations on the process
Ed is spooning the Haagen Dazs ice cream on to the cake as John hustles it out to the hungry masses.
Molasses Cake w/ ginger ice cream.
Chef Jesse was extremely pleased with everything we did tonight.
A shirt from Les Marmitons to show our appreciation.
Chef takes some shots with the guys.
Ha ha! That's the problem with too many people taking the same pic!
John, Mel and Ed get in for some picture love.
Eric and Jay go around for raffle tickets.
Play us off, guys!