• Efrain got us started
• Paul Eggermann

• Prep table 1
• Paul Eggermann

• Hi Ken.
• Paul Eggermann

• John loves to dice garlic.
• Paul Eggermann

• Pete cuts up with the sprouts.
• Paul Eggermann

• New member, George knows his way around the kitchen
• Paul Eggermann

• Bacon on the pan
• Paul Eggermann

• Keep them moving
• Paul Eggermann

• Paul whizzed the cauliflower puree..
• Paul Eggermann

• Scallops done Chef's way.
• Paul Eggermann

• Chef Brian Karluk set up a model plate for the first course
• Paul Eggermann

• Paul, John, Pete and Ken plated the first course.
• Paul Eggermann

• 1st Course: Seared Scallops, Smoked cauliflower purée, bacon vinaigrette, roasted brussel sprouts
• Paul Eggermann

• Efrain had a nice white to go with thescallops.
• Paul Eggermann

• Chef Brian liked it!
• Paul Eggermann

• Paul Eggermann

• 3rd Course: Crawfish and Chorizo Gumbo
• Paul Eggermann

• Al talked about the prep.
• Paul Eggermann

• Efrain had anothe great wine.
• Paul Eggermann

• El Coto Rioja.
• Paul Eggermann

• The second course is underway.
• Paul Eggermann

• 2nd Course: Moroccan Lamb Meatballs, Soffrito, toasted pine nuts, mint risotto
• Paul Eggermann

• George siscussed his role in the dish.
• Paul Eggermann

• As did Jason
• Paul Eggermann

• and Eric.
• Paul Eggermann

• Efrain did his wine duty
• Paul Eggermann

• A nice Cabernet Savignon.
• Paul Eggermann

• Chef Brian counted off the things he liked about this course.
• Paul Eggermann

• 4th Course: S’mores, Graham crust, chocolate ganache, homemade marshmallow
• Paul Eggermann

• He had a very nice Port to go with the dessert.
• Paul Eggermann

• Steve got into the sticky part of making marshmallow.
• Paul Eggermann

• Johm really got into talking about Spanish Port. Nice job John.
• Paul Eggermann

• Efrain presented Chef Brian with a special Les Marmitons wine in thanks for giving his time and talent ot our group..
• Paul Eggermann