• Chris put out some nice tomato slices with cheese.

• Chris' neighbor caught a big striped bass and made a dip for us.

• to have with the quaffers

• The gnocchi team gets going.

• Chris and team start the Artic Char dish.

• Ken is into the salad.

• Including an air drop of salt.

• Pete learned how to get the seeds out of a pomegranate.

• Chris diced the cucumber perfectly

• Dessert is in the oven.

• Paul showed of his work on the burnt cheesecake.

• Both of them are cooling down.

• Roasting the veggies for the salad.

• Paul is stirring the salted caramel sauce.

• The squash are out of the oven.

• Pete is adding the sauce to the salad

• Meanwhile, Chris and John portion out the Artic Char.

• Nicely done.

• The gnocchi team just keeps rolling along.

• The squash is ready to be plated.

• First Course: Kabocha Squash Salad whipped feta \ pomegranate \ roasted fennel \ mustard vinaigrette \ toasted sliced almonds

• We had a nice Sauvignon Blanc to go with the salad

• Doug talked about the preparations for the salad

• Andre told us about the wine.

• Chef Beverly though we did a good job on the salad.

• Sweet potato puree for the gnocchi.

• Black garlic butter sauce for the gnocchi.

• Wild muchrooms and pancetta rouond off the dish.

• It all gets mixed together.

• and plated per chef's model.

• Second Course: Sweet Potato Gnocchi with wild mushrooms, pancetta, black garlic butter sauce and sweet potato puree

• Andre was course lead and he gave us a good description of how it went together.

• A nice Gewurtz was the wine for this dish.

• Andre discussed the pros and cons of this wine selection.

• Chef agreed with him.

• Air drop salt and pepper goes on the Artic Char

• The shishito peppers were perfectly done.

• The fish is ready to hit the plates.

• Third Course: Crispy Arctic Char with black garlic hummus, shishito peppers, calbrian chili cucumber salad and black + white sesame

• A Josh Rose was the wine.

• Chris talked about the course prep.

• Andre gave us a rundown on he wine.

• Chef continues to be surprised at the level of work we are doing.

• Paul is ready to plate the dessert.

• A clean slice showed off the creamy texture of the cheesecake.

• Fourth Course: Cinnamon Basque Cheesecake with salted caramel and fresh whipped cream

• Andre covered the last wine of the evening.

• Quote "New chef's in my restaurant take a week or more to get to the level that you guys did in one evening!". I guess she was impressed with the entire meal.

• Andre presented Chef Beverly with a nice wine to remember us by. Thank you Chef Beverly. We thoroughly enjoyed your dishes.