It goes without saying that a lot of work and planning went into making this evening a special one for our ladies and guests. Everyone had a wonderful time and the food was delicious!
Amuse: Potted Crab with Pea Custard
Appetizer: Pheasant Ravioli Soup: Cauliflower Soup
Main: Nobu's Miso Black Cod with Baby Bok Choy Intermezzo: Limoncello Sorbet
Main Course: Rack of Lamb with Sweet Potato Gratin and Asparagus Dessert: Ryland Inn Peanut Butter and Chocolate Dessert
A little fried garlic and rosemary will go into the sous vide bag with the lamb racks.
Eric shows off the cod filets.
Lamb racks seared and ready to go into the bags.
Eric was laboriously, if not compulsively, picking out the smallest, perfect cauliflower florets (and then trimming them to boot) to later float in each cup of soup. It was three per cup. He and Jay fashioned 130 of those little suckers which were later browned in butter.
Carefully choosing and trimming!
Snack time beverages!
Asparagus for the sous vide!
There's nothing better than fresh pasta!
Not only was Jay shredding the pheasant for the ravioli, but more importantly, Jay's job was to feel for Andre's shotgun pellets and remove them.
It's morning and Omar learned what KP is all about.
Andre is almost awake!
Guest Brian works on the pea pudding.
Jay has his hands full with the pheasant legs.
Eric trimmed the bok choy for his dish.
Brian uses the chinois to get a smooth sauce.
More peeling for Omar
The Master and his creation.
Efrain sorts the cauliflower buds for the soup.
Brian trims a LOT of kale.
Only a real man can pull off a band aid like that, and Andre is just that man.
Dave Vogel shows off his chopping skills.
Red for Valentine's Day!!
Nice cod filets fresh out of the oven.
Stuffing the ravioli.
Carefully stuffing the ravioli with the pheasant mixture.
And that's without makeup....all dolled up he'll take your breath away.
The tables are set and we are getting close to starting the event with our wives and guests.
Al has put out some of the wines.
The lamb is bagged up with the garlic and sauce and ready for the second sous vide bath.
The dishes are ready for the crab and pea starter.
Paul and Eric, among a host of others, worked well ahead of time for this event.
The ball was lit and we are ready to go!
Efrain addresses the room to start the event.
Assembling the starter of Potted Crab and Pea Custard.
Andre is on the crab.
Brian explains the starter.
Andres wears his heart well as he finishes the discourse on the starter.
Al told us about the wine.
The pheasant raviolis are in the pot.
These are awaiting a similar fate.
Jay has a serious attachment to the boat motor. He actually is happy, just lost in thought.
Marisol, Doreen and Jill smile for the camera.
A toast to all for Valentine's Day.
Paul and Omar worked together on the lamb course.
This is the sauce for the pheasant being turned into foam after the addition of lecithin and a blitzing with the immersion blender.
Getting ready to serve the ravioli.
All hands on deck.
Voila! Pheasant Ravioli on Curly Kale and Chestnut Sauce.
A nice pic of some of the ladies.
Andre recounts the steps to make this great dish.
And Jay continues.
Ray got his hands into it also..
Eric showed off the pasta he got from a custom pasta shop..
Fresh made pasta from Roselle Park
Meanwhile, Omar is putting the cheese on top of the sweet potato gratin that he baked earlier in the day.
Brian is putting some roasted beet chips on the cauliflower soup.
Delicious is all that can be said about the soup.
Efrain liked it a lot also.
Eric started to marinate the cod on Friday and now it is ready for a quick roast.
The dish will be garnished with some enoki mushrooms and roasted garlic micro chips.
Starting to plate ithe fish with the bok choy.
Eric is careful that the fish will not fall apart before your fork gets to it.
The fish was perfectly done and the entire dish a success.
Bill pours the chocolate sauce over the dessert and sets it up for a chilling.
Eric regaled us with the fish story.
Everyone was interested in his story.
Al had another great wine.
Eric's secret ingredient!
Paul made the Limoncello sorbet using Andre's handmade stock.
Paul scoops out the sorbet.
Cooking is a hands-on business!
Andre gets in on it also.
"I can cook this with my eyes closed! Now where's the cutting board?"
The lamb comes out of the sous vide.
Eric and Don strains the broth.
Giving the lamb a good sear.
Paul enjoys fire!
Great close up shot of the torches doing their work.
Obviously this is a zoomed in shot because Jay is still with us.
The spatula pose.
"...and this was from the Great Butter Battle of 1945, and this one is when we stormed the beaches at Normandy, and then this one here is from my contributions to the Frugal Gourmet Cooks with Wine....."
Bob Perrine plates the lamb dish.
Paul and Don cut the lamb.
The assembly line.
Paul started the lamb on Thursday, made the sauce on Friday and finished the sous vide on Saturday. It was perfect medium rare from edge to edge.
Rack of Lamb with Sweet Potato Gratin and Asparagus.
Al worked hard to get the dessert just like we made it at The Ryland Inn in November.
Good job Al!
Ryland Inn Peanut Butter and Chocolate Dessert.
Chocolate truffles to take home ended the evening.