Galleries
2021-2022 Events
September 2021 Event
Guest Chef Anthony LoPinto introduced himself for the third time. Copyright Paul Eggermann
Guest Chef Anthony LoPinto introduced himself for the third time.
Paul Eggermann
The salad prep table is laid out. Copyright Paul Eggermann
The salad prep table is laid out.
Paul Eggermann
and the scallops ingredients are ready. Copyright Paul Eggermann
and the scallops ingredients are ready.
Paul Eggermann
As is the dessert, and Stephen is ready to go! Copyright Paul Eggermann
As is the dessert, and Stephen is ready to go!
Paul Eggermann
The duck team reads the recipe. Very important first step! Copyright Paul Eggermann
The duck team reads the recipe. Very important first step!
Paul Eggermann
Chef consults with the ravioli team. Copyright Paul Eggermann
Chef consults with the ravioli team.
Paul Eggermann
Roger carefully sliced the tomatoes per Chef's instructions. Copyright Paul Eggermann
Roger carefully sliced the tomatoes per Chef's instructions.
Paul Eggermann
Johnny works on the celeriac. Copyright Paul Eggermann
Johnny works on the celeriac.
Paul Eggermann
Doug hit on the broccoli Copyright Paul Eggermann
Doug hit on the broccoli
Paul Eggermann
Jay held onto his garlic. Copyright Paul Eggermann
Jay held onto his garlic.
Paul Eggermann
Steve sliced some onion. Copyright Paul Eggermann
Steve sliced some onion.
Paul Eggermann
Stephen concentrates on the dessert. Copyright Paul Eggermann
Stephen concentrates on the dessert.
Paul Eggermann
The potatoes are ready. Copyright Paul Eggermann
The potatoes are ready.
Paul Eggermann
Celeriac cleaned and ready to slice. Copyright Paul Eggermann
Celeriac cleaned and ready to slice.
Paul Eggermann
The salad ingredients are stacking up. Copyright Paul Eggermann
The salad ingredients are stacking up.
Paul Eggermann
Chef brought the pasa for the ravioli and his machine. Copyright Paul Eggermann
Chef brought the pasa for the ravioli and his machine.
Paul Eggermann
Half the pasta was regular and half was black pepper. Copyright Paul Eggermann
Half the pasta was regular and half was black pepper.
Paul Eggermann
Doug and Andre had baked the potatoes and are filling them with fois gras filling. Copyright Paul Eggermann
Doug and Andre had baked the potatoes and are filling them with fois gras filling.
Paul Eggermann
Chris gets started with filling the ravioli's. Copyright Paul Eggermann
Chris gets started with filling the ravioli's.
Paul Eggermann
Chef is still rolling out the pasta. Copyright Paul Eggermann
Chef is still rolling out the pasta.
Paul Eggermann
Salad plates await chef's instruction on the layout he wants. Copyright Paul Eggermann
Salad plates await chef's instruction on the layout he wants.
Paul Eggermann
Paul and Roger plated the salad to Chef's exacitng instructions. Copyright Paul Eggermann
Paul and Roger plated the salad to Chef's exacitng instructions.
Paul Eggermann
First course: Mixed salad with beans, onions, arugula, tomatoes, raspberries, toasted sunflower seeds and a wonderful dressing. Copyright Paul Eggermann
First course: Mixed salad with beans, onions, arugula, tomatoes, raspberries, toasted sunflower seeds and a wonderful dressing.
Paul Eggermann
Efrain talked about the Rose Gruet wine. All the wines tonight were selected by Chef Anthony. Copyright Paul Eggermann
Efrain talked about the Rose Gruet wine. All the wines tonight were selected by Chef Anthony.
Paul Eggermann
Paul talked about the salad course. Copyright Paul Eggermann
Paul talked about the salad course.
Paul Eggermann
Chef enjoyed the salad. Copyright Paul Eggermann
Chef enjoyed the salad.
Paul Eggermann
Eric tends to the corn. Copyright Paul Eggermann
Eric tends to the corn.
Paul Eggermann
Chef inspects the scallops Copyright Paul Eggermann
Chef inspects the scallops
Paul Eggermann
Stephen works on the peaches for the dessert. Copyright Paul Eggermann
Stephen works on the peaches for the dessert.
Paul Eggermann
Eric and Chef Anthony plate the scallops dish. Copyright Paul Eggermann
Eric and Chef Anthony plate the scallops dish.
Paul Eggermann
Second Course: Seared Sea Scallops with Sweet Corn, fingerling Potatoes and herbed Crumbs. Copyright Paul Eggermann
Second Course: Seared Sea Scallops with Sweet Corn, fingerling Potatoes and herbed Crumbs.
Paul Eggermann
Eric talked about the steps in this dish. Copyright Paul Eggermann
Eric talked about the steps in this dish.
Paul Eggermann
Efrain told us his take on the wine. Copyright Paul Eggermann
Efrain told us his take on the wine.
Paul Eggermann
which was a Willm Gewurtztraminer. Copyright Paul Eggermann
which was a Willm Gewurtztraminer.
Paul Eggermann
Chef spoke alot of hand-gesture Italian tonight! Copyright Paul Eggermann
Chef spoke alot of hand-gesture Italian tonight!
Paul Eggermann
This is a 50 year old Balsamic Vinegar that we gave to Chef Anthony in honor of his many contributions to our Chapter. Copyright Paul Eggermann
This is a 50 year old Balsamic Vinegar that we gave to Chef Anthony in honor of his many contributions to our Chapter.
Paul Eggermann
Eric very carefully put a few drops of one of those aged balsamics on the ravioli plate. Copyright Paul Eggermann
Eric very carefully put a few drops of one of those aged balsamics on the ravioli plate.
Paul Eggermann
Third Course: Herb Laced Ravioli, Fresh Tomato, Guanciale and 50 yr Old Balsamic Copyright Paul Eggermann
Third Course: Herb Laced Ravioli, Fresh Tomato, Guanciale and 50 yr Old Balsamic
Paul Eggermann
Chris spoke about the entire process. Copyright Paul Eggermann
Chris spoke about the entire process.
Paul Eggermann
Efrian had a nice red wine from Italy. Copyright Paul Eggermann
Efrian had a nice red wine from Italy.
Paul Eggermann
Chef got into reviewing the teams work. Copyright Paul Eggermann
Chef got into reviewing the teams work.
Paul Eggermann
The broccoli has been blackened! It had a very smoky flavor. Copyright Paul Eggermann
The broccoli has been blackened! It had a very smoky flavor.
Paul Eggermann
The duck breasts are perfectly done and ready to be plated. Copyright Paul Eggermann
The duck breasts are perfectly done and ready to be plated.
Paul Eggermann
The potatoes look great. Copyright Paul Eggermann
The potatoes look great.
Paul Eggermann
That's how the breasts should look when properly cooked. Copyright Paul Eggermann
That's how the breasts should look when properly cooked.
Paul Eggermann
Looks great to me. Copyright Paul Eggermann
Looks great to me.
Paul Eggermann
Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge. Copyright Paul Eggermann
Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge.
Paul Eggermann
Andre spoke about the teams efforts on the duck course. Copyright Paul Eggermann
Andre spoke about the teams efforts on the duck course.
Paul Eggermann
Efrain presented the wine Copyright Paul Eggermann
Efrain presented the wine
Paul Eggermann
It was a Ravenswood Shiraz and it went well with the duck. Copyright Paul Eggermann
It was a Ravenswood Shiraz and it went well with the duck.
Paul Eggermann
Chef was good with it. Copyright Paul Eggermann
Chef was good with it.
Paul Eggermann
Ken got a chance to review the recipe for us. Copyright Paul Eggermann
Ken got a chance to review the recipe for us.
Paul Eggermann
These are the Aged Balsamic Vinegar's to be raffled at the end of the night. Copyright Paul Eggermann
These are the Aged Balsamic Vinegar's to be raffled at the end of the night.
Paul Eggermann
Efrain thanked Chef Antthony for his triumphant return to LesM NJ. Copyright Paul Eggermann
Efrain thanked Chef Antthony for his triumphant return to LesM NJ.
Paul Eggermann
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