This month, Chef Dan Richer was our guest chef. We also welcomed Richard Dreher, Director and past president of the Cranford Chapter who spoke about the 2014 International Gala Event that Cranford is hosting in June.
1st Course: Roasted Bone Marrow
2nd: Sperduto of Vegetable 3rd: Seafood Salad
4th Course: Braised Chicken with Heirloom Potatoes and Riata 5th Course: Pear Crostata
Efrain opens the meeting.
He introduced Chef Dan Richer and guests.
Safety Officer Mike Locascio gave his presentation on how not to handle a knife.
Eric ran down the menu
Richard Dreher, Director and past president of the Cranford Chapter gave a short talk on the 2014 International Gala Event that Cranford is hosting in June. Sign up now guys!
And the fun began.
Chef Dan confers with the Sperduto team.
Some ingredients ready to be sliced and diced.
The dessert includes a crispy pastry with a smidge of butter.
The lucky potatoes get a bath of duck fat before the are roasted.
Eric shows Ed a neat way to get the flesh out of an orange.
Chef Alfredo DeBonis joined us and started working on the Sperduto.
Roger sprinkles paprika on the chicken
Bill, Lou and our newest member John worked on the pastry.
Azzi begins the assembly line.
That's some oil!!!
It is lots of fun to slice radishes on a mandolin. Keep your fingers out of the way!
Ed applies his new technique to the lemons.
The marrow bones have been roasted.
How about those chicken legs!
Jay seared the legs off and let them rest for awhile.
Chef Dan talks about the fish dish with Red and Howard.
Roger started on the fennel.
Don Torres helped slice the pears for dessert.
Paul showed his team how the pears should be cut.
That mandolin got good use this evening.
Meanwhilethe chicken legs keep coming.
Roger expertly sears the chicken.
Paul and John are still working on the pears.
Watch those fingers Ed!
The pears have been acidified with some lemon juice and tossed with sugar. Into the fridge they went untli final assembly of the dessert.
More work on the frissee.
Paul rolls some dough
Time to serve the marrow bones.
The potatoes are done.
And he's happy to do it!
As is the fennel.
They were very good. These are a great taste but the marrow to bone ratio is very small.
Plating the roasted bone marrow dish with Chef.
Chef Dan congratulated the team.
Back on the dessert table we find Bill rolling out the pastry dough and preparing to transfer it to a sheet pan.
Read the recipe again guys.
Chef shows how he'd like to plate the sperduto dish.
What do you think Dan?
Lou places the pears on the pastry.
Voila! Sperduto of Vegetable.
Have you figured out what the Sperduto is?
Eric explained what the Sperduto is!
Al discussed the wine.
Chef Dan liked it a lot.
Lou puts the pear tarts in the oven.
Meanwhile the seafood dish is on it's way.
WOW! That was good!
Red begins his plating of the seafood salad.
Mike works on the seafood salad.
Mike regalled us with the method for the seafood dish.
Azzi told about his part sitting down. Not his part that was sitting.....but his part in the event whilst sitting down.....ah you know what I mean....
Red got into shelling the shrimp.
Al had another great wine for us.
Dan held up a bottle for the camera.
What can i say? You did great!
Jay is smiling because the chicken is going to be a killer dish.
Roger finished the plating.
That was good!
Jay can relax now.
Al didn't hold up a bottle for the camera this time.
The pear srostada is done and Paul cut each into four servings.
A little whipped cream finished the dish.
Al had another bargain wine.
Chef Dan had another great time with our guys.
Efrain presented Dan with one of our new shirts. THANK YOU DAN!