Mussst have braaaains.....Howard spreads some brain compound butter on to a pita.
I'm probably not the first to say it, but I am envious.....
Chef Torrech demonstrates some beef cutting with Don for the crudo.
John and Andrew are busy peeling the beets.
Don getting in on some beef cutting action himself.
Careful not to cry, Mike!
Lots of ways to get inked by some beet juice!
Paul demonstrates the finer points of carrot peeling.
Roasted Lambs Head were served during quaffers. Complements of the Chef.
George and Michael work on the enormous amount of carrots.
Chef Torrech is very involved and makes sure we all follow how the dishes are to be prepared.
Howard and Al make sure they're on the same page.
Guest Mike Forgionne cracks some eggs.
More onions! Where's Mike? Probably wiping away the tears?
John manhandles some asparagus
Chef Torrech was thrilled to be with us.
Mike Locascio once again gave his safety talk, partly in Italian.
The crudo gets mixed well.
Mel makes sure he's doing it just right...
Doug does some sauteeing in butter
Jay DiDomenico was the Event Lead and brought Chef Gregory into our group of lucky chef's who have had the extreme pleasure of working with our astute group!
A nice wide shot of the gang at work!
Don shows off the crostini
Isn't that what they say about chocolate, though?
Paul gets things back on track.
And the fun begins. Don Torres slices and dices the beef for the Crudo.
Mike dices garlic like a pro.
Guest Michael jumped onto the dessert course and displayed excellent kitchen skills.
Eric Eisnebud watches guest George Pepe start on the carrots for the salad.
This corn will be pureed.
Guest Michael Ciaccio also joined the salad team.
Albert Levi got his hands smelly on the garlic!
John and Andrew got ready to puree the beets.
Doug Anderson hit the shallots.
Heat the beets.
Jay needs a ladder to get the shot he wants.
Chef Gregory showed us a trick to keep from losing too much water when cooking to soften things like beets.
Michael is ready to add the chocolate to the hot milk for the chocolate banana bread pudding.
Meanwhile Larry DiMatteo is chopping more chocolate fot the ganache.
Don is still doing some serious chopping.
Mixing the Crudo is a hands on operation.
Now that is a THIN slice Mike. If Mike can't cut something then it can't be cut!
om nom nom....
Using a cleaver makes chopping chocolate a breeze.
Placing the egg yolk right on top of the meat mixture is tricky business.
Paul helps to bring out the first course.
Don and Mike are proud of their efforts.
28 day dry aged Beef Crudo Dijon Mustard, Shallot, Garlic, Yolk, Crostini
Adding the pudding to the prepared bread and banana slices.
The carrots are done. Lookin good!
Paper trick on the corn to not let it lose too much water.
Chef showed how to use a perforated hotel pan to make the spaetzle.
Just press the mix through the holes in the pan into a pot of boiling water below.
Don explains the recipe.
We all listened attentively.
Al Rivas explained his approach to wines for this event.
Chef Gregory acknowledged the good job they did.
Eric does some serious mixing!
Rainbow Carrot and Bio Color Corn Salad, Yuzu Vinaigrette, Baby Tatsoi and Mustard Greens
The spaetzle dish required some nice proscuito.
Getting organized to plate the second course.
Spaetzle with proscuito and roasted fig. it was great.
Scallops, nicely browned.
Al, sans 'stache, described the wine.
Omar cuts through the eggs.
It was a great choice and under $10 to boot.
Ah yes, a 1,000 year old eating utensil used the world over, and Howard just LOVES it.
What can I say....It was really good.
Eric regalled us with the work they did on the salad.
Al picked a sparkler from Spain.
Chef gave an animated critique of this course.
Five minute eggs, quick chilled and marinated in a sake - soy mixture for 12 hours were part of the fourth course.
U-10 scallops from Restaurant Depot where top notch and perfectly done.
Chef demonstrated how to mix the beet puree into the ramen noodles.
eared Scallop Mazeman, Beet, Asparagus, Micro greens, Soft egg
Roger was course lead and filled un in on all the work they did.
Al did the wine.
Chef liked it even if we didn't have the shallot marmalade.
Michael came up with a neat presentation for the bread pudding.
Mel added the ganache.
And the Chocolate Banana Bread Pudding with Chocolate Ganache was beautifully plated and served.
The dessert team was a happy group.
Al served a port.
A perfect accompiement to the dessert.
Efrain presented Chef Gregory with his certificate.
He'll be back!!!!!