• Stephen introduced his guest, Joel Bondy
• Paul Eggermann

Title

Stephen introduced his guest, Joel Bondy

• Al introduced his guest, Paul
• Paul Eggermann

Title

Al introduced his guest, Paul

• And Paul introduced his guest, Manny
• Paul Eggermann

Title

And Paul introduced his guest, Manny

• Efrain kicked off the Event
• Paul Eggermann

Title

Efrain kicked off the Event

• Manny got right into the slicing and dicing that we all do.
• Paul Eggermann

Title

Manny got right into the slicing and dicing that we all do.

• Smile guys
• Paul Eggermann

Title

Smile guys

• Guests too!
• Paul Eggermann

Title

Guests too!

• And that's it for smiling dicers and slicers.
• Paul Eggermann

Title

And that's it for smiling dicers and slicers.

• Puff pastry will soon be puffed
• Paul Eggermann

Title

Puff pastry will soon be puffed

• Chris really pounded that meat.
• Paul Eggermann

Title

Chris really pounded that meat.

• Bob roasted the bacon for the dessert.
• Paul Eggermann

Title

Bob roasted the bacon for the dessert.

• Much easier than frying it in a pan
• Paul Eggermann

Title

Much easier than frying it in a pan

• Watch those fingers guys.
• Paul Eggermann

Title

Watch those fingers guys.

• Toasted baguette slices for the first course
• Paul Eggermann

Title

Toasted baguette slices for the first course

• Keep those plates neat.
• Paul Eggermann

Title

Keep those plates neat.

• These mushrooms are for the third course.
• Paul Eggermann

Title

These mushrooms are for the third course.

• Chris is making pseudo ramps.
• Paul Eggermann

Title

Chris is making pseudo ramps.

• 1st Course: Creamy Morel Mushroom Crostini
• Paul Eggermann

Title

1st Course: Creamy Morel Mushroom Crostini

• Al discussed the first wine
• Paul Eggermann

Title

Al discussed the first wine

• A Dr Loosin Reisling did the trick
• Paul Eggermann

Title

A Dr Loosin Reisling did the trick

• Sugar is being caramelized for the candied bacon.
• Paul Eggermann

Title

Sugar is being caramelized for the candied bacon.

• Meanwhile, work proceeds on the Lamb course.
• Paul Eggermann

Title

Meanwhile, work proceeds on the Lamb course.

• Yep, that bacon was candied for the dessert.
• Paul Eggermann

Title

Yep, that bacon was candied for the dessert.

• Now we get back to the mushrooms for the lamb.
• Paul Eggermann

Title

Now we get back to the mushrooms for the lamb.

• Puff pastry has puffed!
• Paul Eggermann

Title

Puff pastry has puffed!

• Lamb has been rolled and tied
• Paul Eggermann

Title

Lamb has been rolled and tied

• 3rd Course: Seared Hudson Valley Foie Gras with a Pear Reduction and Honey Drizzle
• Paul Eggermann

Title

3rd Course: Seared Hudson Valley Foie Gras with a Pear Reduction and Honey Drizzle

• Brian talked about the charms of foie gras.
• Paul Eggermann

Title

Brian talked about the charms of foie gras.

• Al picked an nice old vines Entre-Duex-Mers from Bordeaux.
• Paul Eggermann

Title

Al picked an nice old vines Entre-Duex-Mers from Bordeaux.

• THEN came the 2nd Course: English Pea Soup With Crème Fraiche And Mint
• Paul Eggermann

Title

THEN came the 2nd Course: English Pea Soup With Crème Fraiche And Mint

• Eddie put in his two cents on the soup
• Paul Eggermann

Title

Eddie put in his two cents on the soup

• Al had a nice soft white to go with the soup.
• Paul Eggermann

Title

Al had a nice soft white to go with the soup.

• Andre and Chris plated the 4th Course: Roasted Lamb Loin With Ramp Persillade
• Paul Eggermann

Title

Andre and Chris plated the 4th Course: Roasted Lamb Loin With Ramp Persillade

• This is the pears with
• Paul Eggermann

Title

This is the pears with

• Paul made the Honey Roquefort Ice Cream at home.
• Paul Eggermann

Title

Paul made the Honey Roquefort Ice Cream at home.

• 5th Course: Pear Crumble With Honey Roquefort Ice Cream And Candied Bacon is in plating.
• Paul Eggermann

Title

5th Course: Pear Crumble With Honey Roquefort Ice Cream And Candied Bacon is in plating.