Eric arrived with tuna instead of swordfish. he got a good deal!
Efrain kicks off the end of the season event.
He calls up the new members.
We had a good turnout.
And they stayed awake.
Our Executive's pose for the camera. L-R, Andre, Al, Jay, Efrain, Eric E and Paul.
Efrain recognized Rob Coste for his on-going contribution as our dishwasher. Thank you very much Rob.
New member, Mat Levine is welcomed.
Next was Luis Torres.
And then Nate Carey.
Bottoms up guys. We all have a shot of this stuff once in our lives.
Here's that tuna.
Ross learned how to skin a filet of salmon.
Doug learned how to separate 100 eggs.
Eric spent a good bit of time deciding how to portion out the tuna.
He did well.
How much cream was that?
Ross and Ray are working on the Seafood Crepes filling.
Meanwhile, Eric tossed up a small amuse with the tuna scraps.
He can't wait to taste it.
There it goes.
Guest keith Latimer really enjoyed his first time with our group.
The crepe's took a while to get right, but they were good in the end.
Her is that filling.
Let's read that again.
Folding the crepe's into five pointed stars took a bit of practice.
Howard got it down.
All eyes are on Johnny.
Eric got into the crepe's too.
These are the dessert cups ready for the souffle filling.
First course, Morel Crostini. More like an Amuse Bouche but it was very good.
Jay explained about the Morel's.
Sommelier Al picked a very smooth Barbera to go with the Morel's.
The crepe's are done.
Roger works on the fennel that will go with the tuna.
As does Matt.
Keep it clean guys.
Almonds, olives and garlic for the fish sauce.
The crepe's are on the table. Very good job guys.
Al talks about how the crepe's were created.
And he holds up the Alsacian Sauvignon Blanc he picked to go with them.
Meanwhile, Azzi smiles while the rest of the dessert crew wonder when to put in the cream of tartar.
The sauce for the tuna got a little hot and separated. This is the resulting solids. The day was saved by pureeing them with some white wine.
Egg whites do form nice mounds when done right.
Tony folds the whites into the hazelnut mixture.
Back in the kitchen, Alvaro plates the fennel.
Everyone gets into the pinal plating.
And the perfectly rare tuna is served. Boy was that good.
Eric recounted his adventures with the tuna.
Al talked up the wine while everyone listened with rapt attention.
The souffle's are coming out of the oven.
The are perfect.
On the table at alst.
Tony finished the night with a description of the dessert course.