President Efrain Raices and Event Lead Al Rivas greet Chef Grace Castenatto.
Efrain introduced chef Gloria to our members.
Knife maven Mike Locascio gave his safety talk.
Al described the menu.
And chef Grace told us about her work.
And the fun begins.
Guest Ron Wright got to slice the onions. We try to start them off right!
Watch those knife skills Doug.
Banquest manager, Howard Spitzer got into juicing the limes for the Pisco Sour.
Shelling shrimp is part of the deal.
Get those peppers just right guys.
Dave is really intent on slicing the garlic correctly.
Jay and Paul collaborated on making the ice cream.
Smile Jay, it will only be a few more minutes!
The potatoes are ready to be mashed.
Chef Grace demonstrates how to stuff and skewer the chickne breasts.
Bob got it right away.
Looks like a good job to me.
More chicken breasts to work on.
Johnny has the fish under control.
Azzi worked on the bread.
Ron got into the salsa in a big way.
preparing the asparagus for roasting.
Howard and Al are in a serious conversation.
Newest member, Keith Latimer, is really enjoying himself. Welcome Keith!
They ran out of skewers.
Johnny did a perfect job of searing the fish.
Larry ahd a hand in it too.
The asparagus is ready to come out of the oven.
Chef Grace demonstrates how she wants the chicken to be seasoned.
WOW! It tasted good too.
Paul discusses the timing of the clams with chef Grace.
Al is pouring the Pisco Sour.
This is the Cheviche sparkling in it's coat of salsa.
Chef Grace gave the first course her blessing.
Now the clams are getting started for the second course.
The fish was finished in the oven.
Azzi has the shrimp ready to add to the clams.
These events are all about having fun, especially when the guest chef has a great sense of humor!
The second course is coming along nicely.
The clams popped open just as they were bring plated. Perfect!
Howard cut up some bread.
Second course is served. Right on guys.
Sommelier Al Rivas held up the wine for all to see while he extolled it's virtues.
Chef Grace is still smiling.
Back in the kitchen the chicken comes out of the finishing oven.
More slicing, no dicing in this step.
Plate em up guys.
ray Deliman puts on the finishing touch to the third course.
Nice presentation and the dish was another whiz banger!
Keith did the honors in describing how his team created the dish.
Al picked a nice rose' to go with it.
Then came the ice cream. Read the recipes in the Menues tab. This one is a keeper!
Al's pick for the dessert wine was on the mark.
Efrain presents chef Grace with a token of our appreciation. She took this one home and wants another for her restaurant.
Did she have fun? YOU BET! So did we.