Les Marmitons New Jersey Chapter
Code of Conduct
Guidelines For Chefs
This is a list of our menus for the 2011-2012 season. We have been challenged by a variety of chef's as well as ourselves. Click any month that is in ***BLUE ITALICS*** to view the recipes -generally sized for 25 or 30 servings.
1st Course: Home made Wiesswurst with Currywust Sauce, Berlin Style
2nd Course: Rouladin with Herb Spaetzle, Braised Red Cabbage & Ayinger Oktoberfest Sauce Charcutier
3d Course: Choucroute: Smoked Pork Chops, Grilled Bratwurst and Chef Harkness Frankfurters simmered in Alsatian Home made kraut with Bacon, Juniper Berries and Alsatian riesling sauce.
4th Course: Warm Apple Tartlet, Pate Brisee, Apple Butter and Slice Fall Apples with Prun e-Armagnac Ice Cream.
1st Course: Naturally leavened bread topped with almond pesto.
2d Course: Square Mushroom Ravioli with Parmigiano Reggiano
3d Course: Roasted quail with white beans, speck and foie gras foam
4th Course: Poached pears with white wine, hazelnuts and chocolate.
1st Course: Caramelized Carrot Soup (Adapted from Modernist Cuisine).
2d Course: Sous Vide Seared Venison Loin with Aquavit – Juniper Berry Sauce, Sweet Potato Gratin with Cream and Maple Syrup topped with Tilamook Cheddar Cheese and Braised Brussels Sprouts with Bacon.
3d Course: Sticky Toffee Pudding.
1st Course: Grapefruit Ceviche with Shrimp and Scallops
2nd Course: Daisy's Favorite Salad
3rd Course: Noquis Nuevo Andino OR Marquis' Soup
4th Course: Pernil (Puerto Rican Roast Pork Shoulder) with Rice and Pigeon Peas
5th Course: Dessert to be announced
1st Course: Amuse - Tabulleh Salad with Quail Confit
2nd Course: Lobster Espresso - Lobster and Cream
3rd Course: Seafood Crepe - Poached Salmon and Crab with Ginger and Carrot Emulsion
4th Course: Intermezzo - Pear Sorbet and William Poire
5th Course: Lamb Duo - Roasted Leg Lamb/Braised Lamb Shank, White Truffle, Sweet Corn and Goat Cheese Polenta
6th Course: Blue Cheesecake
7th Course: Baked Alaska
8th Course: Petit Fours .
1st Course: Deep Fried Pig Ear's
2nd Course: Oysters Escabeche
3rd Course: Grilled Ocotpus
4th Course: Onion Tart
5th Course: Foie Gras Stuffed Pork Loin
6th Course: Decadent Chocolate Truffle ice Cream Cones
First Course: Amuse: Fontina fondue with Burrata Stuffed Artichokes wrapped in Prosciutto
Second Course: Sauteed Asparagus, Fiddlehead Fern and Ramps with Truffle Butter
Third Course: Black Sea Bass with Smoked Mushroom Tea Broth and Pickled Maitake Mushrooms, Farro Verde and Kale
Fourth Course: Roast Leg of Lamb with Toasted Couscous, Sultanas and Pine Nuts
Fifth Course: Pot de Creme with Seasonal Fruit and Orange Caramel
First Course: Creamy Morel Crostini April 2010
Second Course: Seafood Crepes-February 2012
Third Course: Pan- seared Tuna with Orange Juice and segments, Brown Butter, Fried Basil, Sliced Garlic, Piccholine Olives, Roasted Fennel, Toasted Almonds -March 2011
Fourth Course: Hazelnut Souffle with Pistachio Creme Anglaise February 2010
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