Chef Bill Petscavage enlightened us with a fantastic French menu that made for a great evening as our last event of the 2013-2014 year.
1st Course: Blood Sausage with Pears
2nd Course: Braised Artichokes with Lemongrass, Arugula and Parmesan 3rd Course: Coq au Vin with Sauteed Potatoes and Haricot Vert
4th Course: Tarte Tatin
Eric is preparing the pate for the quaffers.
We had a little fois gras pate' with our quaffers.
Guest Bill Petscavage opens a quaffer to get us started.
Roger Gershon is back! We missed you, Roger.
Efrain begins the May event!
Mike gives his safety speech.
Efrain kicks it off.
Mike got our attention.
Jay and his team go over the instructions.
LOTS of artichokes.
The team for the coq au vin is hard at work!
There will be a lot of trimming of artichokes.....
Pretty cool tool.
Shot from up above!!!
The lemon is so the pears don't oxidize.
Roger and Eric trim artichokes.
Alvaro is checking out the table.
Al, Larry and John are hard at work.
Mike and Andre trim up the chickens from D'Artagnan. They were really very good!
Efrain roasts the red peppers.
Fire roasted goodness!
Eric Alsager cuts up some apples for the dessert.
Rosemary also went into the dessert.
Frank Pesce and John Ross work on the main course.
Larry is slicing garlic for the chicken dish.
Roger peels the garlic.
Blood sausage - VERY tasty!
All the trimmed artichokes ready for cooking.
Ed and Jay work with shallots and butter to prepare to add it to the reduced balsamic vinegar.
Chef Bill is pleased with how things are coming together!
Everyone is hard at work, but having a great time.
John and Bill cut out the puff pastry for the dessert course.
The leeks are being cleaned and prepped to tie off the green beans for the haricot vert.
All the chicken pieces that Andre and Mike Locasio chopped up are being seasoned ahead of being cooked.
Pearl onions are ready for the third course.
Lots of mushrooms and parsley in the third course also.
Roger shows off his knife skills on the parsley.
Chopped bacon is ready to hit the heat.
The guys cut up the blood sausage.
That's a lot!!
Those roasted red peppers that Efrain was working on the oven with? Now Mel and John are cutting them up for the artichoke dish.
The gents are relaxing before they have to assemble the tarte.
Lots of potatoes!
The kitchen is humming.
Paul and Red work with the caramel sauce and add lots of butter. This will be added to the cake pans for the dessert.
Red stirs the caramel
This is the balsamic and shallot sauce that will go over the blood sausage.
Bill, Ed and Jay assemble the blood sausage slices on hotel pans for a fast broil in the oven to crisp them up.
Here are the guys putting the caramel on the bottom of the cake pans for the tarte.
"Alvaro the Overseer"
Jay cut up the sausage.
Toasted almond slices for the dessert.
Things are getting hot on the stove.
Who says you can't have fun in the kitchen??
The guys give Andre a wide berth for that hot pot.
The dessert team assemble the tartes in the pans.
Rod caramelized the sugar for the tart tatin.
The tart tatin is being assembled.
The sausages have been baked so they have a nice crisp to them.
Mis en place is the watch word here.
The first course is plated.
The tart tatin's go into the oven for the first round as Jay takes a standing nap in the background.
Blood sausage with sliced pears and shallots. it was very good!
Jay talked up the sausage course.
Chef liked the preparation.
Al picked a great wine to go with it.
Stephen rolls out the puff pastry dough for the bottom of the tarte.
Never Stop. Never Settle.....
Bill Sr., Red and Paul work on the dough.
John is working with the salad.
John and the Chef discuss a point from the recipe.
Back in the kitchen, Bill puts on the rosemary while his son, Chef Bill looks on.
All hands on deck!
Red rolls the pastry out a bit to prevent shrinkage during the second bake.
John and Roger assemble the salad dressing.
Humming the song "one is the lonliest number...", John Peneda tosses the potatoes for the dish.
Frank, Roger and Chef Bill assemble the haricot vert.
Alvaro is whisking with super speed!
Don pitched in to tuck the edges into the tatin pans.
Red was having a lot of fun!
Bill is ready to bake them again.
Meanwhile, the haricot verts are being neatly bundled with strips of leek..
The Coq au Vin is in the pot.
The Tart Tatin's are done.
The guys are inverting the tarte pans so the pastries come out "upside down" from how they were assembled.
Artichokes are a messy business!
Nice spring colors.
Andre adds the bacon to the coq au vin.
Here are the tartes waiting to be sliced.
This is the second course, Artichokes with arugula and parmesan.
The main course is being readied.
And it's on!
Eric took credit for this dish.
Al had a difficult job to pick a wine that goes with artichokes. He did well!
Coq au Vin with roasted potatoes and haricot vert bundles. The chickens from D'Artagnan were outstanding and the sauce was killer.
John got in a bit on his piece.
So did Mike, still speaking Italian!
The tarte is being plated.
Bill Sr. plates a piece of tarte.
Tart Tatin with toasted almonds and creme fraiche.
Paul discussed the preparation of the tarts.
Al had a very inexpensive derssert wine to go with the tarts.
We thank Chef Billy Petscavage for a wonderful event!! See you all at the Picnic!!