4_March - Les Marmitons New Jersey January 2013 Event

2012 March Event

The March Event was a self run event with a focus on adventerous food. Andre Chabanel and Paul Eggermann collaborated to create a Tapas menu that stretched our boundaries and took us into uncharted culinary waters. Their menu and recipes were pulled from The French Laundry Cookbook, Modernist Cuisine, The chef at Michael's Quality Food and Beverage in Miami, FL and their own personal libraries.

The menu tonight included:
Tapas Menu:

Deep Fried Pigs Ears with Chili-Lime Mayonnaise. These are like pork flavored french fries!
Oysters Escabeche with Oyster Consomme, Salsify Fondant, Pickled Tapioca Pearls and Avocado Puree. Lightly cooked and extremely flavorful.
Grilled Octopus with Chorizo, Fingerling Potatoes, Green Almonds and Salsa Verde. This is the most tender octopus you will ever eat.
Onion Tart (Gruyere Custard, Onion Arlette, Onion Gratin). Not your mother's tart.
Foie Gras stuffed Pork with Accompanying Vegetables. Just plain good!
Totally Decadent Chocolate Truffle Ice Cream on a Homemade Cone.

This was one of the best events we have ever run. Thanks to all who joined us for this fantastic journey.

What Big Ear's you have my dear!

What Big Ear's you have my dear!

We started the day cleaning the octopus.

We started the day cleaning the octopus.

Isn't he a pretty guy!

Isn't he a pretty guy!

He was pretty clean but Andre gave him a good bath anyway.

He was pretty clean but Andre gave him a good bath anyway.

Opening oysters with a screw driver.

Opening oysters with a screw driver.

A quick twist in the hinge is all it takes.

A quick twist in the hinge is all it takes.

jay and Eric A showed up to help out.

jay and Eric A showed up to help out.

Paul got going on making the ice cream cones.

Paul got going on making the ice cream cones.

Jay took over the job.

Jay took over the job.

He got hot fingers on this one.

He got hot fingers on this one.

I DID IT!

I DID IT!

The pearl onions for the onion tart were cooked sous vide.

The pearl onions for the onion tart were cooked sous vide.

Eric works on the pork.

Eric works on the pork.

Al is great at precision slicing.

Al is great at precision slicing.

Azzi puts the squeeze on a lemon. Azzi won!

Azzi puts the squeeze on a lemon. Azzi won!

Jamie arrived and pitched right in.

Jamie arrived and pitched right in.

Eric E displays his talnets to Jay.

Eric E displays his talnets to Jay.

Andrew is making the onion sable for the tart.

Andrew is making the onion sable for the tart.

Get the temperature right on this one.

Get the temperature right on this one.

John prepares some chorizo for nibbles.

John prepares some chorizo for nibbles.

There's that Azzi smile again!

There's that Azzi smile again!

Jay is making the mayonnaise for the pig ear's.

Jay is making the mayonnaise for the pig ear's.

What pig ears you have!

What pig ears you have!

Slice that octopus.

Slice that octopus.

These are the deep fried pig ear's. Boy, where they good! Recipe courtesy of Michael's Quality Food&Beverage, Maimi, FL.

These are the deep fried pig ear's. Boy, where they good! Recipe courtesy of Michael's Quality Foodf&Beverage, Maimi, FL.

A nice Blanc de Noir went well with the ears.

A nice Blanc de Noir went well with the ears.

Seasoning the pork from on high.

Seasoning the pork from on high.

Plating the octopus.

Plating the octopus.

Plating the oysters escabeche.

Plating the oysters escabeche.

Andrew and I take the onion sable out of the oven.

Andrew and I take the onion sable out of the oven.

Slicing the pearl onions.

Slicing the pearl onions.

Andre supervises the octopus service.

Andre supervises the octopus service.

Andrew, Eric E and I check the set of the custard for the onion tart.

Andrew, Eric E and I check the set of the custard for the onion tart.

The Oyster Eacabeche with pickled tapioca and avocado puree.

The Oyster Eacabeche with pickled tapioca and avocado puree.

Octopus, chorizo and potato service.

Octopus, chorizo and potato service.

The onion tart required precise portions.

The onion tart required precise portions.

The custard was cut to the same size as the sable.

The custard was cut to the same size as the sable.

Onion Tart ala Modernist Cuisine.

Onion Tart ala Modernist Cuisine.

A nice Gewurtztraminer went well with the tart.

A nice Gewurtztraminer went well with the tart.

Pork stuffed with Foie Gras and braised brussels sprouts.

Pork stuffed with Foie Gras and braised brussels sprouts.

Jay just couldn't get enough of that ice cream in one of his cones.

Jay just couldn't get enough of that ice cream in one of his cones.

Les Marmitons NJ

2012 March Event

This was one of the best events we have ever run. Thanks to all who joined us for this fantastic journey.