• Jay starts the salad course

• Stephen is on the salad too.

• Steve grapples with the garlic.

• While Bob destems the grapes.

• The plum tarts are set in sugar and butte

• Creaming the butter in the dessert.

• Meanwhile, Howard dices the goat cheese.

• The cakebatter isput on top of the plums prior to baking

• Salad couse is being plated.

• Doug checks the tarts.

• Howard is intent on making the dressing for the salad.

• All it takes is a little dressing and a gentle toss.

• Plating the first course.

• 1st Course: Roasted Beet Salad with Goat Cheese and Walnuts

• Jay happily introduced the wine.

• Which was a nice Sauvignon Blanc from New Zealand.

• Plating the second course.

• 2nd Course: Escargot in a Tomato Veloute'

• Stephen loved this course.

• The wine was a simple Pinot Noir.

• Sugar encrusted grapes to go with the steak.

• Sous Vide hanger steak ready to be seared.

• Sear them for a minute on each side and they are ready to go.

• John paid close attention to searing the meats.

• 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.

• Johnny had fun talking about his course.

• Bill talked about caramelizing the grapes

• Jay had a nive Cab to go with the steaks.

• Jay is getting looser with his descriptions of the wines.

• Paul oversees the plating of the dessert

• 4th Course: Black Plum Tart with Almond Infused Whipped Cream

• Doug gave us a blow by blow on the dessert

• Jay got even looser with his wine descriptions. I think it must have gone to his head!

• Palu gave a nice critique on how the guys performed with his recipes.