• I guess they will fit.

• Quaffer time.

• A few nice cheases went with the quaffers.

• Prep tables are set to go

• No, the stuff did not slide off the table.

• More stuff

• Vaughan-Gunter kicked off the quaffers.

• Adrian, Brian, Steve and Vaughan-Gunter are ready to go!

• As is Ted.

• Chef Justice is our guest chef.

• Efrain kicks off the event.

• Andre talked about meat glue.

• The dessert team is filling the jars for the creme brulee'

• Sab, Bob and Joe worked hard on thier course.

• Brian and Andre worked on the scallops

• Mike looks happy.

• Nice #10 scallops

• The chicken skin was trimmed and wrapped around the scallops

• Darn nice looking prawns.

• They liked them too!

• That's a lot of escarole.

• Chef Justice autographed a few of his books.

• 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.

• Paul starts to place the jars into the sous vide bath.

• Meanwhile it is all hands on deck by the ranges.

• Asparagus looks good.

• Why aren't these recipes in French?

• The salad is coming out.

• 1st Course: Autumn Forager Salad with heirloom carrots, grilled hen of the woods, fingerling medallions, crispy pancetta, citrus dressing

• MIchel talked about the wine.

• Tom, the CEO of Kidie keep Well Camp made a few nice remarks.

• Plates are ready for the prawns

• 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

• The scallops look great.

• 3rd Course: Seared Chicken Skin Crusted Scallops with wilted greens, meyer lemon and roast chicken drippings

• Mel described the dish.

• Andre talked about merat glue.

• And Alex was the sommellier.

• A Marmitons Chardonnay went well with the scallops

• Chef Justice gave the dish his approval

• Now comes the duck breasts.

• Meanwhile, paul and Bob are toasting the sugar on top of the sous vide creme brulee'.

• They are almost finished.

• 4th Course: Sous Vide Duck Breast with saffron parsnip puree, roast asparagus, blackberry gastrique

• The wine was another Marmitons Pinot Noir.

• Robert gave the talk about the dish.

• Adrian took alot of photos.

• Mike told us about his contribution to the dish.

• While Steve scratched his head to come up with something to say.

• Alex had another pinot noir to go with the duck.

• Chef Justice seemed to be happy.

• Joe is putting the final touches on the creme Brulee'

• 5th Course: Sous Vide Creme Brulee'

• A nice pinot noir rose" went perfect with the dessert.