• 1st course : Beef Tartare with Aerated Bearnaise and Classic Accoutrement

• Bill was first up on this course

• Jay served as our sommelier this month.

• A nice red to go with the beef tartare

• You can't beat these guys.

• 2nd Course : Roasted Carrots in Honey Citrus Glaze with Smoked Labneh and Pistachio Dukkah

• Jay discussed the wine

• Jason gave us his take on the dish.

• Good old DR Loosen. You can't miss with this stuff.

• Chef talked about the first two courses.

• Eddie is filling the tart pans for the dessert.

• New member, Pete Romano, did a very nice job on the knishes.

• He's just a regular cut-up.

• 3rd Course : Roasted Bone-in Yorkshire Rack of Pork with Apple Sage Cabbage Ragout and Potato Knish

• Eric discussed the pork preparation

• Jay read us the wine profile

• A nice SB complimented the pork

• Chef liked the way the pork was handled

• That darn marshmallow fluff fought them all the way.

• Eddie and Paul finish thedessert.

• 4th Course :Chocolate Ganache Tart with Marshmallow Fluff Flambe'

• Paul explained why the marshmallow fought back.

• A nice sparkler went well with the chocolate

• Chef Michael was presented with a gift bottle of wine in appreciation of his contribution to our Chapter.