Les Marmitons New Jersey Chapter

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  • October 2021 Event
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Jay starts the salad course Copyright Paul Eggermann
  • Jay starts the salad course
  • Paul Eggermann
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Stephen is on the salad too. Copyright Paul Eggermann
  • Stephen is on the salad too.
  • Paul Eggermann
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Steve grapples with the garlic. Copyright Paul Eggermann
  • Steve grapples with the garlic.
  • Paul Eggermann
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While Bob destems the grapes. Copyright Paul Eggermann
  • While Bob destems the grapes.
  • Paul Eggermann
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The plum tarts are set in sugar and butte Copyright Paul Eggermann
  • The plum tarts are set in sugar and butte
  • Paul Eggermann
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Creaming the butter in the dessert. Copyright Paul Eggermann
  • Creaming the butter in the dessert.
  • Paul Eggermann
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Meanwhile, Howard dices the goat cheese. Copyright Paul Eggermann
  • Meanwhile, Howard dices the goat cheese.
  • Paul Eggermann
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The cakebatter isput on top of the plums prior to baking Copyright Paul Eggermann
  • The cakebatter isput on top of the plums prior to baking
  • Paul Eggermann
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Salad couse is being plated. Copyright Paul Eggermann
  • Salad couse is being plated.
  • Paul Eggermann
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Doug checks the tarts. Copyright Paul Eggermann
  • Doug checks the tarts.
  • Paul Eggermann
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Howard is intent on making the dressing for the salad. Copyright Paul Eggermann
  • Howard is intent on making the dressing for the salad.
  • Paul Eggermann
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All it takes is a little dressing and a gentle toss. Copyright Paul Eggermann
  • All it takes is a little dressing and a gentle toss.
  • Paul Eggermann
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Plating the first course. Copyright Paul Eggermann
  • Plating the first course.
  • Paul Eggermann
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1st Course: Roasted Beet Salad with Goat Cheese and Walnuts Copyright Paul Eggermann
  • 1st Course: Roasted Beet Salad with Goat Cheese and Walnuts
  • Paul Eggermann
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Jay happily introduced the wine. Copyright Paul Eggermann
  • Jay happily introduced the wine.
  • Paul Eggermann
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Which was a nice Sauvignon Blanc from New Zealand. Copyright Paul Eggermann
  • Which was a nice Sauvignon Blanc from New Zealand.
  • Paul Eggermann
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Plating the second course. Copyright Paul Eggermann
  • Plating the second course.
  • Paul Eggermann
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2nd Course: Escargot in a Tomato Veloute' Copyright Paul Eggermann
  • 2nd Course: Escargot in a Tomato Veloute'
  • Paul Eggermann
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Stephen loved this course. Copyright Paul Eggermann
  • Stephen loved this course.
  • Paul Eggermann
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The wine was a simple Pinot Noir. Copyright Paul Eggermann
  • The wine was a simple Pinot Noir.
  • Paul Eggermann
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Sugar encrusted grapes to go with the steak. Copyright Paul Eggermann
  • Sugar encrusted grapes to go with the steak.
  • Paul Eggermann
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Sous Vide hanger steak ready to be seared. Copyright Paul Eggermann
  • Sous Vide hanger steak ready to be seared.
  • Paul Eggermann
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Sear them for a minute on each side and they are ready to go. Copyright Paul Eggermann
  • Sear them for a minute on each side and they are ready to go.
  • Paul Eggermann
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John paid close attention to searing the meats. Copyright Paul Eggermann
  • John paid close attention to searing the meats.
  • Paul Eggermann
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3rd Course: Sous Vide Hanger Steak with Roasted Parsnips and Carrots and Caramelized Grapes. Unfortunately, the veggies got a bit burned and were not plated. Copyright Paul Eggermann
  • 3rd Course: Sous Vide Hanger Steak with Roasted Parsnips and Carrots and Caramelized Grapes. Unfortunately, the veggies got a bit burned and were not plated.
  • Paul Eggermann
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Johnny had fun talking about his course. Copyright Paul Eggermann
  • Johnny had fun talking about his course.
  • Paul Eggermann
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Bill talked about caramelizing the grapes Copyright Paul Eggermann
  • Bill talked about caramelizing the grapes
  • Paul Eggermann
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Jay had a nive Cab to go with the steaks. Copyright Paul Eggermann
  • Jay had a nive Cab to go with the steaks.
  • Paul Eggermann
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Jay is getting looser with his descriptions of the wines. Copyright Paul Eggermann
  • Jay is getting looser with his descriptions of the wines.
  • Paul Eggermann
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Paul oversees the plating of the dessert Copyright Paul Eggermann
  • Paul oversees the plating of the dessert
  • Paul Eggermann
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4th Course: Black Plum Tart with Almond Infused Whipped Cream Copyright Paul Eggermann
  • 4th Course: Black Plum Tart with Almond Infused Whipped Cream
  • Paul Eggermann
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Doug gave us a blow by blow on the dessert Copyright Paul Eggermann
  • Doug gave us a blow by blow on the dessert
  • Paul Eggermann
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Jay got even looser with his wine descriptions. I think it must have gone to his head! Copyright Paul Eggermann
  • Jay got even looser with his wine descriptions. I think it must have gone to his head!
  • Paul Eggermann
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Palu gave a nice critique on how the guys performed with his recipes. Copyright Paul Eggermann
  • Palu gave a nice critique on how the guys performed with his recipes.
  • Paul Eggermann
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