A few nice cheases went with the quaffers. Copyright Paul Eggermann
A few nice cheases went with the quaffers.
Prep tables are set to go Copyright Paul Eggermann
Prep tables are set to go
No, the stuff did not slide off the table. Copyright Paul Eggermann
No, the stuff did not slide off the table.
More stuff Copyright Paul Eggermann
More stuff
Vaughan-Gunter kicked off the quaffers. Copyright Paul Eggermann
Vaughan-Gunter kicked off the quaffers.
Adrian, Brian, Steve and Vaughan-Gunter are ready to go! Copyright Paul Eggermann
Adrian, Brian, Steve and Vaughan-Gunter are ready to go!
As is Ted. Copyright Paul Eggermann
As is Ted.
Chef Justice is our guest chef. Copyright Paul Eggermann
Chef Justice is our guest chef.
Efrain kicks off the event. Copyright Paul Eggermann
Efrain kicks off the event.
Andre talked about meat glue. Copyright Paul Eggermann
Andre talked about meat glue.
The dessert team is filling the jars for the creme brulee' Copyright Paul Eggermann
The dessert team is filling the jars for the creme brulee'
Sab, Bob and Joe worked hard on thier course. Copyright Paul Eggermann
Sab, Bob and Joe worked hard on thier course.
Brian and Andre worked on the scallops Copyright Paul Eggermann
Brian and Andre worked on the scallops
Mike looks happy. Copyright Paul Eggermann
Mike looks happy.
Nice #10 scallops Copyright Paul Eggermann
Nice #10 scallops
The chicken skin was trimmed and wrapped around the scallops Copyright Paul Eggermann
The chicken skin was trimmed and wrapped around the scallops
Darn nice looking prawns. Copyright Paul Eggermann
Darn nice looking prawns.
They liked them too! Copyright Paul Eggermann
They liked them too!
That's a lot of escarole. Copyright Paul Eggermann
That's a lot of escarole.
Chef Justice autographed a few of his books. Copyright Paul Eggermann
Chef Justice autographed a few of his books.
and then he demonstrated how he wanted the creme brulee' to be torched. Copyright Paul Eggermann
and then he demonstrated how he wanted the creme brulee' to be torched.
The caps need to be just right or they will leak in the sous vide bath. Copyright Paul Eggermann
The caps need to be just right or they will leak in the sous vide bath.
Paul starts to place the jars into the sous vide bath. Copyright Paul Eggermann
Paul starts to place the jars into the sous vide bath.
Meanwhile it is all hands on deck by the ranges. Copyright Paul Eggermann
Meanwhile it is all hands on deck by the ranges.
Asparagus looks good. Copyright Paul Eggermann
Asparagus looks good.
Why aren't these recipes in French? Copyright Paul Eggermann
Why aren't these recipes in French?
The salad is coming out. Copyright Paul Eggermann
The salad is coming out.
1st Course: Autumn Forager Salad with heirloom carrots, grilled hen of the woods, fingerling medallions,
crispy pancetta, citrus dressing Copyright Paul Eggermann
1st Course: Autumn Forager Salad with heirloom carrots, grilled hen of the woods, fingerling medallions,
crispy pancetta, citrus dressing
MIchel talked about the wine. Copyright Paul Eggermann
MIchel talked about the wine.
Tom, the CEO of Kidie keep Well Camp made a few nice remarks. Copyright Paul Eggermann
Tom, the CEO of Kidie keep Well Camp made a few nice remarks.
Plates are ready for the prawns Copyright Paul Eggermann
Plates are ready for the prawns
The prawns were cooked on the outside grill with lots of hands involved. Copyright Paul Eggermann
The prawns were cooked on the outside grill with lots of hands involved.
2nd Course: Grilled Pacific Spot Prawns with garlic butter, tomatoes, basil, crusty French bread Copyright Paul Eggermann
2nd Course: Grilled Pacific Spot Prawns with garlic butter, tomatoes, basil, crusty French bread
The scallops look great. Copyright Paul Eggermann
The scallops look great.
3rd Course: Seared Chicken Skin Crusted Scallops with wilted greens, meyer lemon and roast chicken
drippings Copyright Paul Eggermann
3rd Course: Seared Chicken Skin Crusted Scallops with wilted greens, meyer lemon and roast chicken
drippings
Mel described the dish. Copyright Paul Eggermann
Mel described the dish.
Andre talked about merat glue. Copyright Paul Eggermann
Andre talked about merat glue.
And Alex was the sommellier. Copyright Paul Eggermann
And Alex was the sommellier.
A Marmitons Chardonnay went well with the scallops Copyright Paul Eggermann
A Marmitons Chardonnay went well with the scallops
Chef Justice gave the dish his approval Copyright Paul Eggermann
Chef Justice gave the dish his approval
Now comes the duck breasts. Copyright Paul Eggermann
Now comes the duck breasts.
Meanwhile, paul and Bob are toasting the sugar on top of the sous vide creme brulee'. Copyright Paul Eggermann
Meanwhile, paul and Bob are toasting the sugar on top of the sous vide creme brulee'.
They are almost finished. Copyright Paul Eggermann
They are almost finished.
4th Course: Sous Vide Duck Breast with saffron parsnip puree, roast asparagus,
blackberry gastrique Copyright Paul Eggermann
4th Course: Sous Vide Duck Breast with saffron parsnip puree, roast asparagus,
blackberry gastrique
The wine was another Marmitons Pinot Noir. Copyright Paul Eggermann
The wine was another Marmitons Pinot Noir.
Robert gave the talk about the dish. Copyright Paul Eggermann
Robert gave the talk about the dish.
Adrian took alot of photos. Copyright Paul Eggermann
Adrian took alot of photos.
Mike told us about his contribution to the dish. Copyright Paul Eggermann
Mike told us about his contribution to the dish.
While Steve scratched his head to come up with something to say. Copyright Paul Eggermann
While Steve scratched his head to come up with something to say.
Alex had another pinot noir to go with the duck. Copyright Paul Eggermann
Alex had another pinot noir to go with the duck.
Chef Justice seemed to be happy. Copyright Paul Eggermann
Chef Justice seemed to be happy.
Joe is putting the final touches on the creme Brulee' Copyright Paul Eggermann
Joe is putting the final touches on the creme Brulee'
5th Course: Sous Vide Creme Brulee' Copyright Paul Eggermann
5th Course: Sous Vide Creme Brulee'
A nice pinot noir rose" went perfect with the dessert. Copyright Paul Eggermann
A nice pinot noir rose" went perfect with the dessert.