• Guest Chef Anthony LoPinto introduced himself for the third time.

• The salad prep table is laid out.

• and the scallops ingredients are ready.

• As is the dessert, and Stephen is ready to go!

• The duck team reads the recipe. Very important first step!

• Chef consults with the ravioli team.

• Roger carefully sliced the tomatoes per Chef's instructions.

• Johnny works on the celeriac.

• Doug hit on the broccoli

• Jay held onto his garlic.

• Steve sliced some onion.

• Stephen concentrates on the dessert.

• The potatoes are ready.

• Celeriac cleaned and ready to slice.

• The salad ingredients are stacking up.

• Chef brought the pasa for the ravioli and his machine.

• Half the pasta was regular and half was black pepper.

• Doug and Andre had baked the potatoes and are filling them with fois gras filling.

• Chris gets started with filling the ravioli's.

• Chef is still rolling out the pasta.

• Salad plates await chef's instruction on the layout he wants.

• Paul and Roger plated the salad to Chef's exacitng instructions.

• First course: Mixed salad with beans, onions, arugula, tomatoes, raspberries, toasted sunflower seeds and a wonderful dressing.

• Efrain talked about the Rose Gruet wine. All the wines tonight were selected by Chef Anthony.

• Paul talked about the salad course.

• Chef enjoyed the salad.

• Eric tends to the corn.

• Chef inspects the scallops

• Stephen works on the peaches for the dessert.

• Eric and Chef Anthony plate the scallops dish.

• Second Course: Seared Sea Scallops with Sweet Corn, fingerling Potatoes and herbed Crumbs.

• Eric talked about the steps in this dish.

• Efrain told us his take on the wine.

• which was a Willm Gewurtztraminer.

• Chef spoke alot of hand-gesture Italian tonight!

• This is a 50 year old Balsamic Vinegar that we gave to Chef Anthony in honor of his many contributions to our Chapter.

• Eric very carefully put a few drops of one of those aged balsamics on the ravioli plate.

• Third Course: Herb Laced Ravioli, Fresh Tomato, Guanciale and 50 yr Old Balsamic

• Chris spoke about the entire process.

• Efrian had a nice red wine from Italy.

• Chef got into reviewing the teams work.

• The broccoli has been blackened! It had a very smoky flavor.

• The duck breasts are perfectly done and ready to be plated.

• The potatoes look great.

• That's how the breasts should look when properly cooked.

• Looks great to me.

• Fourth Course: Roasted Duck Breast, Foie Gras Stuffed Baked Potato, Charred Broccoli, Beurre Rouge.

• Andre spoke about the teams efforts on the duck course.

• Efrain presented the wine

• It was a Ravenswood Shiraz and it went well with the duck.

• Chef was good with it.

• Ken got a chance to review the recipe for us.

• These are the Aged Balsamic Vinegar's to be raffled at the end of the night.

• Efrain thanked Chef Antthony for his triumphant return to LesM NJ.