Guest Chef Claude Solliard is flanked by Paul Eggermann, Event lead and Efrain Raices, Chapter President.
Efrain introduced Chef Claude.
We had a full house for Chef Claude.
And the work begins.
Chef Claude started right off demonstrating how to prepare the duck.
Chef gives two of our legal beagles a run through on the duck.
Not much left on those bones.
Jay takes a turn at cutting up a duck.
The Scallps and Shrimp dish team got going fast.
Off to a good start.
Cleaning 80 shrimp is tedious.
Cheg Claude demonstrates the way he wants the sweet potatoes.
The apples are nicely diced.
Roger prepared the duck confit.
The duck legs are ready to go into the oven.
Doug Anderson got right into the soup.
Bob works on the porcini mushrooms.
Bill holds down the mandeline.
Eddie made a gerat choix pastry for the eclairs
Guest Gunter did a nice job on the leeks.
Jim Panepinto stripped out the leek leaves to tie up the scallops and shrimp.
Tying the shrimp to the scallops took a long time.
The scallops were finally all tied up and ready to meet the heat.
Meanwhile guest Andrew and new member Omar Lopez work on the lemon-oil vinaigrette.
Guest Teddy is mixing up the apples.
And Bill sautee's them.
Eric and Mike inspect the duck breasts.
Guest Larry trims some fatty skin from the duck breasts to make a few chitterlings.
Ray and Efrain take a pause to pose.
Back in the kitchen Ron is spreading the apple mixture.
Chef Claude and Jim talk about the scallops dish.
Eric shows Chef how he has scored the skin on the breast meat.
The Sweet Potato Gratin is ready for the oven.
here's those chitterlings.
First course hit the table at 8:00. Right on schedule.
A French Pinot Noir was served with the soup.
Course lead Doug described the steps.
Chef Claude gave an enthusiastic review.
Course lead Lou Torres made a very nice duck stock for use in his Duck Course.
Starting to plate the second course.
Duck Breast seared off prior to finishing in the oven at service.
Eric loves to work with duck.
Second course, Grilled Scallops and Shrimp with leeks and two pepper coulis.
Ray is the course lead for the second course.
Eric A described his part of the course.
Sommellier Al Rivas found a nice French Chardonnay to go with the second course.
Al has really gotten into his role as sommelier.
The Sweet Potato Gratin is out of the oven.
And the duck breasts come out of the oven also.
The gratin was cut into rounds
And service gets going on the third course.
Lou uses his reduced stock as an unplanned gravy.
The confit looks very nice.
Carvin' Mike just loves to use his ultra sharp knives on properly done meats.
Everybody reaches for thier plate.
Al featured all French wines for the dinner.
OH that was good!
Course lead Lou Torres described his teams effort.
Al talked up the wine.
Chef Claude liked it all. Great job guys.
Chef demonstrates how to make the apple boules.
Eddie fill the mini eclairs with custard.
This is sticky work.
John and Ron roll the apple loules in bread crumbs.
The dessert course in well along.
New member Bill Reimer and Paul unload the ice cream machine.
John spoons the ice cream.
Eddie finally gets to plate his eclairs.
The dessert was another great dish.
Al found another French classic with a Grand Cru Sauternes to perfectly augment the dessert.
John spoke about his role in the dessert.
Eddie got up to talk about the eclairs.
Keith got to chill out after making all that Vanilla Ice Cream.
Chef Claude was really impressed with our group and the enthusiasm and skill we all exhibited.
Efrain presented Chef Claude with his token of gratitude. We hope he comes back soon.