1st: Day Boat Fluke Crudo w/ compressed melon, habanero and mint.
2d: Pan Roasted Tile Fish w/ NJ corn, applewood-smoke bacon, white balsamic and scallions.
3d: Cocoa and Coffee Crusted Denver Leg of Venison w/ butternut squash, figs, and hazelnuts.
4th: Apple cake w/ Fig & Balsamic puree, raisin chutney and creme fraiche.<h/5>
Chef Bucco has also arranged a special dinner event for our wives and lovers at the Chef's Table in the Ryland Inn for October 24. The guys are sure to be jealous.
President, Efrain Raices, Event Lead Jay DiDomenico and Guest Chef, Anthony Bucco are ready to rumble.
Efrain got the event started.
Mike gave his safety talk.
Jay was the Event Lead and he introduced our guets chef, Chef Alnthony Bucco from the Ryland Inn.
Chef Bucco talked about the menu for a few moments.
he had our undevided attention.
The drawing prize was a Thomas Keller book.
Our Course Leads held short recipe overview meetings with thier teams.
No work started until everyone had a clear picture of what they were to do.
Each Course leader had the backup of one of the Executives.
Are we ready to pull pin bones out of the tiel fish?
There were a lot of small bones in the tile fish
Eric makes a last minute check for bones.
Guest Omar Lopez and Larry Madigan get ready to bake the cake.
And the fun begins.
Slicing and dicing is still a big part of all of these meals.
Guests Ed Pyle and David Steketee get going on the butternut squash.
Chef Bucco demonstrate how to filet a fresh day boat fluke.
Be carfeul to make smooth cuts.
Guest Bill Reimer sliced up the shallots.
Azzi gave us a shot of his pearly whites.
Eric is ready to operate!
John is very careful with the fluke filets.
Guest John Falzone made fast work of the fresh local corn.
All fours teams are well organized and under control.
Roast them and rub them to get the skins off those hazlenuts.
Everyone had watched a video from YouTube first, so they had a good idea of how this should come out.
Guest Bill Reimer rubs the rub into the venison.
meanwhile, Al whips up the egg whites for the cake.
Across the aisle, Dave gets the chef to sample his fig sauce.
This is a tamis. it is a big screen for straining out seeds and panning for gold!
The batter goes into a hotel pan to be baked.
Watch out for those nuggets Dave.
Squeeze bottles are the chef's best friend when it comes to plating.
This is the corn juice being thickened.
Chef demonstrates how he wants the fluke sliced sushi style.
Everyone now knows what a brunoise is.
The butternut squash will soon be a puree.
John is firmly in command of the fluke.
Chef brought the compressed melon from the Ryland Inn. We don't have access to a chamber vacuum machine so he prepared it ahead.
Chef constructs a model plating of the first course.
The corn sauce went through the chinoise a few times along the way.
Chef demonstrated how he wanted the scallions prepared.
you want it how?
Now this is teamwork!
They are almost ready with the first course to go out to the hungry mob.
Jim Panepinto from the Cranford chapter has a conversation with Efrain.
The first course was a stunner!!!
Course lead Lou Torres described the preparation of the first course.
Al described the first wine.
it was a very nicve albarino.
Chef critiqued the course and found it to be top notch.
back in the kitchen, John learned how to make the perfect smear.
John carefully diced the bacon.
A quick shot of the bacon for the second course.
Guest Ron Wright sliced the apples shushi style also.
The figs were simply cut in half with the stems on.
Nicely done Dave.
Ready for the fish.
The second course is served and it was another hit.
The wine was a Verdicchio from Italy.
Eric gave us the rundown on this course.
While the crowd listened.
And Al did the wine.
and figs are ready for the third course.
As are the hazelnuts and pomegranate sauce.
Doug prepared a model plating of the venison.
Our plating skills are really improving.
Jay did the slicing honors.
Ron worked the sauce.
The line got started.
And the whole team pitched in.
The corn was just right.
Scallion tops were sliced on the bias and kept fresh in an ice bath.
hazelnuts still needed to be chopped.
Which only took a minute.
WOW! Rare venison with butternut squash puree, hazelnuts, apples, figs and pomegranate molasses. It was outstanding!
Course lead Doug Anderson talked about the preparation of the third course.
Andre was really tired after this one!
Al picked a great, and inexpensive, Cab from South Africa. It was a perfect match for the very rich venison.
Al told us all about this $6.99 beauty.
We have now wowed the chef for three courses in a row.
Here come dessert.
The cake baked fast. The raisin chutney and the fig and balsamic puree were a perfect combo with the creme fraiche on top.
Beautiful. And it was really good!
Larry gave us the rundown on his course.
Chef Anthony gave us top scores for our knowledge and ability to adapt in an instant.
Event lead Jay DiDomenico and Guest chef Anthony Bucco.
We had a little fun with a typo on the Certificate of Appreciation.
But the message was clear, we truly appreciated the time, effort and ewnthusiasm that Chef Bucco brought to our Event. BRAVO!