Les Marmitons New Jersey Chapter

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  • 2022 November International Executive Meeting
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I guess they will fit. Copyright Paul Eggermann
  • I guess they will fit.
  • Paul Eggermann
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Quaffer time. Copyright Paul Eggermann
  • Quaffer time.
  • Paul Eggermann
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A few nice cheases went with the quaffers. Copyright Paul Eggermann
  • A few nice cheases went with the quaffers.
  • Paul Eggermann
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Prep tables are set to go Copyright Paul Eggermann
  • Prep tables are set to go
  • Paul Eggermann
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No, the stuff did not slide off the table. Copyright Paul Eggermann
  • No, the stuff did not slide off the table.
  • Paul Eggermann
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More stuff Copyright Paul Eggermann
  • More stuff
  • Paul Eggermann
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Vaughan-Gunter kicked off the quaffers. Copyright Paul Eggermann
  • Vaughan-Gunter kicked off the quaffers.
  • Paul Eggermann
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Adrian, Brian, Steve and Vaughan-Gunter are ready to go! Copyright Paul Eggermann
  • Adrian, Brian, Steve and Vaughan-Gunter are ready to go!
  • Paul Eggermann
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As is Ted. Copyright Paul Eggermann
  • As is Ted.
  • Paul Eggermann
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Chef Justice is our guest chef. Copyright Paul Eggermann
  • Chef Justice is our guest chef.
  • Paul Eggermann
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Efrain kicks off the event. Copyright Paul Eggermann
  • Efrain kicks off the event.
  • Paul Eggermann
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Andre talked about meat glue. Copyright Paul Eggermann
  • Andre talked about meat glue.
  • Paul Eggermann
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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'
  • Paul Eggermann
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Sab, Bob and Joe worked hard on thier course. Copyright Paul Eggermann
  • Sab, Bob and Joe worked hard on thier course.
  • Paul Eggermann
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Brian and Andre worked on the scallops Copyright Paul Eggermann
  • Brian and Andre worked on the scallops
  • Paul Eggermann
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Mike looks happy. Copyright Paul Eggermann
  • Mike looks happy.
  • Paul Eggermann
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Nice #10 scallops Copyright Paul Eggermann
  • Nice #10 scallops
  • Paul Eggermann
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The chicken skin was trimmed and wrapped around the scallops Copyright Paul Eggermann
  • The chicken skin was trimmed and wrapped around the scallops
  • Paul Eggermann
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Darn nice looking prawns. Copyright Paul Eggermann
  • Darn nice looking prawns.
  • Paul Eggermann
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They liked them too! Copyright Paul Eggermann
  • They liked them too!
  • Paul Eggermann
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That's a lot of escarole. Copyright Paul Eggermann
  • That's a lot of escarole.
  • Paul Eggermann
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Chef Justice autographed a few of his books. Copyright Paul Eggermann
  • Chef Justice autographed a few of his books.
  • Paul Eggermann
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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.
  • Paul Eggermann
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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 Eggermann
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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.
  • Paul Eggermann
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Meanwhile it is all hands on deck by the ranges. Copyright Paul Eggermann
  • Meanwhile it is all hands on deck by the ranges.
  • Paul Eggermann
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Asparagus looks good. Copyright Paul Eggermann
  • Asparagus looks good.
  • Paul Eggermann
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Why aren't these recipes in French? Copyright Paul Eggermann
  • Why aren't these recipes in French?
  • Paul Eggermann
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The salad is coming out. Copyright Paul Eggermann
  • The salad is coming out.
  • Paul Eggermann
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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
  • Paul Eggermann
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MIchel talked about the wine. Copyright Paul Eggermann
  • MIchel talked about the wine.
  • Paul Eggermann
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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.
  • Paul Eggermann
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Plates are ready for the prawns Copyright Paul Eggermann
  • Plates are ready for the prawns
  • Paul Eggermann
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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.
  • Paul Eggermann
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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
  • Paul Eggermann
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The scallops look great. Copyright Paul Eggermann
  • The scallops look great.
  • Paul Eggermann
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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
  • Paul Eggermann
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Mel described the dish. Copyright Paul Eggermann
  • Mel described the dish.
  • Paul Eggermann
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Andre talked about merat glue. Copyright Paul Eggermann
  • Andre talked about merat glue.
  • Paul Eggermann
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And Alex was the sommellier. Copyright Paul Eggermann
  • And Alex was the sommellier.
  • Paul Eggermann
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A Marmitons Chardonnay went well with the scallops Copyright Paul Eggermann
  • A Marmitons Chardonnay went well with the scallops
  • Paul Eggermann
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Chef Justice gave the dish his approval Copyright Paul Eggermann
  • Chef Justice gave the dish his approval
  • Paul Eggermann
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Now comes the duck breasts. Copyright Paul Eggermann
  • Now comes the duck breasts.
  • Paul Eggermann
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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'.
  • Paul Eggermann
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They are almost finished. Copyright Paul Eggermann
  • They are almost finished.
  • Paul Eggermann
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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
  • Paul Eggermann
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The wine was another Marmitons Pinot Noir. Copyright Paul Eggermann
  • The wine was another Marmitons Pinot Noir.
  • Paul Eggermann
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Robert gave the talk about the dish. Copyright Paul Eggermann
  • Robert gave the talk about the dish.
  • Paul Eggermann
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Adrian took alot of photos. Copyright Paul Eggermann
  • Adrian took alot of photos.
  • Paul Eggermann
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Mike told us about his contribution to the dish. Copyright Paul Eggermann
  • Mike told us about his contribution to the dish.
  • Paul Eggermann
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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.
  • Paul Eggermann
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Alex had another pinot noir to go with the duck. Copyright Paul Eggermann
  • Alex had another pinot noir to go with the duck.
  • Paul Eggermann
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Chef Justice seemed to be happy. Copyright Paul Eggermann
  • Chef Justice seemed to be happy.
  • Paul Eggermann
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Joe is putting the final touches on the creme Brulee' Copyright Paul Eggermann
  • Joe is putting the final touches on the creme Brulee'
  • Paul Eggermann
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5th Course: Sous Vide Creme Brulee' Copyright Paul Eggermann
  • 5th Course: Sous Vide Creme Brulee'
  • Paul Eggermann
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A nice pinot noir rose" went perfect with the dessert. Copyright Paul Eggermann
  • A nice pinot noir rose" went perfect with the dessert.
  • Paul Eggermann
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