• Watch your fingers with this mandolin
• Al Lordi

• Kevin is ready to rock and roll
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• Nice pecan's
• Al Lordi

• Venison loin looks good!
• Al Lordi

• Winter squash has been roasted.
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• Kevin works the risoto
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• First course is coming out.
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• 1st course- Chopped Crab Salad, Cucumber, Arugula, Tarragon, Clementine's
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• Puff pastries are done
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• The risotto is starting
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• 2nd course- Roasted Pecan Soup, Creme Fraiche2nd course- Roasted Pecan Soup, Creme Fraiche
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• Paul was busy taking pictures.
• Al Lordi

• Chef demonstrates filling of the puff pastries.
• Al Lordi

• Andre is napping the venison.
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• Part 1 of the 3rd course - the risotto and squash
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• Part 2 - Seared venison loin
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• Andre discussed the venison preparation
• Paul Eggermann

• Bob got in his piece of the action
• Paul Eggermann

• Kevin talked about his part of the course.
• Paul Eggermann

• Al selected a Petite Sirah for the venison
• Paul Eggermann

• Chef Anthony Lopinto enjoyed the venison
• Paul Eggermann

• All hands are in plating the dessert.
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• Al picked a nice Malbec Rose to go with the dessert
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• 4th course- Ruby Red Grapefruit Cream Puffs, White Chocolate Glaze
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• Kevin and Efrain posed for the camera.
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