Les Marmitons NJ - January 2025 Event

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Mon, 27 Jan 2025 15:44:53 -0500

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

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Mon, 27 Jan 2025 15:44:51 -0500

Paul made the Honey Roquefort Ice Cream at home.

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Mon, 27 Jan 2025 15:44:48 -0500

This is the pears with

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Mon, 27 Jan 2025 15:44:45 -0500

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

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Mon, 27 Jan 2025 15:44:42 -0500

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

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Mon, 27 Jan 2025 15:44:40 -0500

Eddie put in his two cents on the soup

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Mon, 27 Jan 2025 15:44:38 -0500

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

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Mon, 27 Jan 2025 15:44:35 -0500

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

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Mon, 27 Jan 2025 15:44:32 -0500

Brian talked about the charms of foie gras.

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Mon, 27 Jan 2025 15:44:30 -0500

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

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Mon, 27 Jan 2025 15:44:27 -0500

Lamb has been rolled and tied

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Mon, 27 Jan 2025 15:44:24 -0500

Puff pastry has puffed!

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Mon, 27 Jan 2025 15:44:20 -0500

Now we get back to the mushrooms for the lamb.

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Mon, 27 Jan 2025 15:44:14 -0500

Yep, that bacon was candied for the dessert.

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Mon, 27 Jan 2025 15:44:12 -0500

Meanwhile, work proceeds on the Lamb course.

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Mon, 27 Jan 2025 15:44:04 -0500

Sugar is being caramelized for the candied bacon.

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Mon, 27 Jan 2025 15:44:01 -0500

A Dr Loosin Reisling did the trick

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Mon, 27 Jan 2025 15:43:58 -0500

Al discussed the first wine

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Mon, 27 Jan 2025 15:43:55 -0500

1st Course: Creamy Morel Mushroom Crostini

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Mon, 27 Jan 2025 15:43:52 -0500

Chris is making pseudo ramps.