This is chef Dana's fourth time with us and she clearly enjoys her time with Les Marmitons.
President Efrain Raices and Event lead Eric Alsager welcome chef Dana Chardoff to our April 2012 Event.
Eric and Dana check the fish.
Read it again, please.
Trimming the fiddleheads, a rare ingredient, to be sure..
Ramps is another Spring specialty.
These are nice filets.
The ramps are fresh.
You start here.
Peeling garlic is fun.
And then you cut here.
Meanwhile there is parsley to be chopped.
A team hard at work.
Tony at the stove.
Fiddleheads are a rare treat found only in the Spring.
Coarsely chopped garlic is ready to go.
The asparagus has been cleaned.
Ramp leaves are ready to go.
As are the white parts of the ramps.
Time to plate the first course.
Two proud knot tyer's.
It looks good and the flavors were fantastic.
Azzi explains the first course.
Chef Dana critiqued it.
Chef Dana discusses how to plate the fiddleheads.
All together now!
Great job guys.
Nate Carey explains the dish.
Every one on this team is hands on now.
The fish looks great.
It was accompanied with a nice Riesling.
The fourth course was delicious.
Chef Dana demonstrated how she wanted the meat sliced.
Chef Dana critiqued the meat dish.
Eric discussed the wines.
Then it is time for dessert.
And it was very good.
Chef Dana thoroughly enjoyed herself, again! We wish her well in her recent marriage and new job in Calgary.