Salad: Apple Wood Smoked Venison Salad With Brandied Cherry Vinaigrette Beer:Rock Art Brewing Smoked Double Porter Vermont
Appetizer: Duck Breast Spring Rolls With Ginger-Soy dipping sauce Beer: Green Flash Summer Saison California
EntrÃ©e:Rack of Wild Boar With Sweet Potato Apple and Celery Root Puree, finished with a Roasted Garlic Onion Demi Glace and asparagus. Beer: Port Brewing Anniversery ImperialIndia Pale Ale California
Dessert:Chocolate Pana Cotta Beer: Yards Chocolate Love Stout Penn
Our esteemed leaders. John is long retired but we love him anyway!
Eric A, Chef Jim, Pres Efrain, Big MuckyMuck-Scott Kingsland and Past Pres's, Eric Eisenbud and John Howlett.
Ready for new member inductions.
Efrain delivers his toque.
Ed hams it up as usual.
Bottoms up guys, you will never have to drink this stuff again.
Scott Kingsland and John Howlett shared some time together.
Ed got into the oinons.
No onion juice in his eyes.
There is lots to do tonight.
Safety Officer, Mike Locascio wields a mean knife.
This dessert is complicated.
Ross got into the yams right away.
It looks ok to me!
What do we do with these?
John hasn't lost his touch.
Eric squeezes the oranges. Easy guy!
Al and Matt made a great salad.
The Boar is frenched.
Guest Hadj Damon got to peel the pistaschios.
Guest Mike Close sliced some apples under Scott's watchful eye.
All hands on deck now.
Omar prepared the nuts for dessert.
Ron is ready to season the boar.
What do we have here?
That's a big ricer!
Keith and Paul prepare the asparagus for sous vide.
Andre discusses the mixer with Hadj.
Johnny is ready to toast the nuts.
Wild duck breast ready to be sliced for the spring rolls.
The Wild Venison Salad was outstanding!
Al discussed the finer points of his preparation.
Eric A critiques the salad.
Chef Jim liked it alot.
Back in the kitchen it is time to read the recipe again.
Eric E demonstrates how to roll your own spring roll.
We meant roll your own springroll Mike.
Hadj and Johnny work on the chocolate.
Then they pour it on the prepared nuts..
The Spicy Chocolate Bark gets chilled for a few hours.
All lined up and ready to be deep fried.
Chef liked the spring rolls too.
Eric is the master of the deep fryer.
Plating the spring rolls
Cruhcny and good.
Meanwhile the boar is ready to meet the heat.
30 mInutes in the sous vide cooker results in perfect asparagus.
Some like it rare!
Presentation counts guys.
The wild boar dish was another winner.
Andre talked it up.
As did Ray.
And Joe Capko.
Andre speaks the language.
Erice A speaks the language.
Cehf Jim speaks the language.
Folding the chocolate into the dessert.
Jay pipes the dessert into glasses for service.
OHHH!, that was good!
Azzi helps with service.
Scott helps with service also.
Jay discussed the preparation of the dessert.
Chef got in his comments.
Efrain thanks Chef Jim for another outstanding wild game dinner.
What do you mean "No More Photos?"