Our first event of the season was a self-directed event with all of the Executives collaborating on the menu and recipes. They worked hard and pulled off a great version of Chef Anthony Bucco's Summer Corn Harvest dinner at the Ryland Inn. Great job guys.
1st Course: Chilled corn soup, oysters and garden herbs
2nd Course: Fresh corn polenta with Tile Fish, bacon and summer truffle 3rd Course: Summer corn and edamame succotash with cornish game hen and sauteed whole baby bella mushrooms
4th Course: Boneless cornish hen with black truffle vinaigrette 5th Course: Spiced skirt steak with corn Bearnaise sauce and potato salad
6th Course: Popcorn creme brulee with a peach upside-down cake and Lemon Balm cream
Larry and Efrain begin cutting corn for the soup.
Lots of corn! This was for the soup dish.
Larry keps an eye on the corn.
Larry strains the milk from the cob scrapings into a chinois.
The gang for the third course is hard at work!
Jay receives tips on the finer points of deboning a cornish hen.
Bill tries his hand at deboning.
Past President Eric Eisenbud - master deboner.
Eric begins the deboning.
Bill sampling some appetizers.
Paul and Bill check out the popcorn for the dessert recipe.
The skirt steak crew!
The soup station. Corn, corn and more corn!
Andre, Bob and Larry work on the skirt steak recipe.
Andre showing Bill how the potatos are to be cut for the skirt steak recipe.
The gang looking over the ingredients and setting up prep areas.
Corn themed appetizers -- the muffins were very good! Thanks, Andre!!
Eric is wrapping the now-debones hen in some plastic for the sous vide.
Eric continues to debone what seems like the 100th hen.
Larry looks on as Eric debones a cornish hen.
Eric holds an impromptu class on deboning the cornish hens. The end is in sight!
Ron Wright begins the process of getting 36 CUPS of corn from cobs.
Andre is suspicious of the very tall man with the camera…….
President Efrain Raices introduces the executive board and welcomes everyone to the start of the 2013-2013 season of Les Marmitons.
Everyone listens with rapt attention
Guest Don looks over the menu for the dessert course.
Efrain and Bill begin to work on the corn soup dish.
A ton of corn!!!
The fish is being prepared for the oven.
Those little fish bones are no match for Red and his pliers!
Fearing imminent structural collapse after taking a breather from the polenta/fish dish, Larry helps support the wall while engineers are called.
Paul discusses the dessert dish with Al Rivas and Bob Perrine.
Potatoes. Unfortunately much will go to waste to make the awesome squares that we had with the steak dish. But, in the end, it was worth it!
The corn soaks in heavy cream for the polenta/fish dish.
Bob Perrine delicately attends to the popcorn creme brulee mixture.
Bob stirs the creme brulee mixture for the dessert!
Paul and Don separate the eggs by hand.
Bob scrapes out the corn cobs to get the most milk out of each cob.
Safety officer Mike Locasio helps with deboning the hens.
Mike demonstrates what may happen if you cross him.
Ron is hacking away at getting those 36 cups of corn like a trouper!
John Peneda scrapes away the seeds out of the chipotle chiles for the skirt steak marinade.
Cornish hens. Lots and lots of cornish hens.
So many onions!!
Ron recruited guest Brian to help achieve the goal of 36 cups of corn.
Excellent job, John!
Andre trims the skirt steak.
This dish was a real crowd pleaser!
Bob Perrine greases the ramekins with butter for the dessert dish.
Bill Rutan purees the corn. Higher tables are coming, Bill!!!
Red measures out chicken stock for the polenta.
Bill stirs the corn soup.
Paul and Don separate out the eggs using the hand method. Works great!
Roger and Eric discuss the cornish hen dish.
This is what 36 cups of corn looks like!
Larry DeMatteo chops shallots!
Greased ramekins done with ease by Bob Perrine.
Roger Gershon lends his hand at shallot chopping.
Bob and Brian chop and juice the corn. That's a LOT of corn there, Brian!
Pressing the corn through the chonois. Is it me, or do you love to say that word? Try it…..seriously. Right??
The charcoal chimney. Probably one of the coolest things for grills!
The charcoal is getting to temperature without lighter fluid!
Bacon for the succotash.
Omar uses the boat motor for the soup.
Al fills the creme brulees
All hands on deck for the potato squares!!!
Dessert course lead Paul Eggermann slices peaches with Don and Bob.
Night falls on the charcoal chimney.
Look at it go! Almost ready to be poured into the grill.
Awesome pic -- beautiful perfect glow of the charcoal.
The potatoes are dressed in preparation for the steak dish.
I swear, Bill……the taller tables are on their way!
Andre plates the potato portion of his course....
…and John Peneda follows to plate the skirt steak portion.
Bill and Omar wash the oysters.
Omar found this inside an oyster! It's a crab!!
John whisks the bernaise.
Bill also whisks the bernaise with the assistance of Larry and some (lots of) butter.
Roger using his expert whisking skills!
Omar explains what went in to making the soup dish.
Jay mixes the polenta…..
and mixes……..and mixes……
and mixes…..meanwhile in the background, Larry Madigan cooks the fish!
S---s----s---sufferin succotash! (come on….I am actually surprised I didn't hear that tonight from anybody)
Red helps Stephen with the succotash.
Omar and Bill utilize the chinois to strain out the corn.
and mixes some more......
Truffle shaving 101
Lots of mushrooms for the cornish hen dish.
Bill and John keep watch on the skirt steak. At least it isn't raining!
Arguably the crown jewel of the evening!
Eric flips the mushrooms!
Everyone gets the cornish hen dish ready in the kitchen for plating.
Mike assists John in slicing the skirt steak.
Jay finally mentions to all of us he's allergic to corn. I kid, I kid. Jay is discussing what went in to making the polenta. Tip -- DON'T buy stone ground corn meal!
Andre discusses the skirt steak marinade and the dish as a whole.
Andre mentioned that those of us who have had his spicy pork chops, this is the same marinade -- chipotle peppers.
Bill explains his dish.
John tells us about the skirt steak and Bernaise.
Wine Man Al explains our selection of spirits.
Eric Eisenbud, master deboner of cornish game hens everywhere....
….explains how he deboned and then formed them into those perfect hen-balls that were sous-vide'd for us!
Efrain uses the culinary torch to make a sugar crust on the creme brulee
Everyone joins in on the fun!!! Larry looks on, upset that he doesn't have a torch.
Al bringing out the dessert.
Chilled oyster soup!
Spiced skirt steak with corn Bearnaise sauce and potato salad.
Polenta with snapper, bacon and summer succotash.
Fresh corn polenta with fish, bacon and summer truffle. Very tasty!!
Summer corn and edamame succotash with cornish game hen and sauteed whole baby bella mushrooms.
Popcorn creme brulee