1st Course: Southern Waldorf Salad w/ candied spiced pecans, Belgian endives, apples, goat cheese and Chef Jesse special apple cider dressing.
2d Course: Fritto Misto-perfectly fried catfish, oysters and shrimp with cucumber chow chow and spicy remoulade.
3d Course: Dirty Risotto with Oxtails
4th Course: Buttermilk cake with praline sauce, caramel ice cream and compote of apples, pears and raisins
Past and Present Presidents Eric Eisenbud and Efrain Raices share a little pate during the pre-event quaffers period.
Howard shows off his contribution to the quaffers.
Eric stood in for Mike Locascio with a safety talk.
Aandre describes the menu.
You need the corrrect knife for each job.
This is how you make a uniform brunoise.
new member Ed Pyle checks a point with Chef Jesse.
Guest William Reimer used the knife skill info right away.
Doug Anderson and guest Omar Lopez showed that they can do it too!
Ross young and guests Pat Granieri and Dennis Young get going on the dessert course.
Eric Eisenbud hams it up. or is that the Ox Tails?
Eric beefs up the Ox Tails.
Meanwhile Jay and Howard are preparing the shrimp.
Don't slip guys.
Doug gets started on the dirty risotto.
The cake batter is in the works.
Dennis has a serious grip on this dish.
Al gets the salad going.
Ron's son teddy chopped the nuts.
It sure looks good.
Ron described the preparation of the salad.
Ed is careful to get them just right.
Jay fried them up in his fryer.
They look good jay.
Dave and Ed start the plating of the second course.
Look good to me!
Andre critiques the plating.
Dave got hands on for this shot.
here comes the ox Tails.
Southern cooking at it's best!
Doug led the 3rd course and talked about all the steps they went through to get this dish on the table.
Dave talked up the wine.
Roger served up the dessert.
It looks good even if the ice cream was a little soft. It is hard to make ice cream in only two hours.
Ross led the dessert.
President Efrain Raices presents Chef jesse with a small gift of appreciation for his return visit to Les Marmitons NJ.
Efrain, Chef Jesse and Event lead, Andre Chabanel toast the crowd.