• We had some great starters with the quaffer wines.
• Paul Eggermann

• Efrain kicked off our first in person event since the pandemic started. COVID-19 rules applied.
• Paul Eggermann

• Andre discussed the prep and menu.
• Paul Eggermann

• Eric showed off his knife skills.
• Paul Eggermann

• New member, Al Lordi, got off to a good start.
• Paul Eggermann

• Chris paused for the camera.
• Paul Eggermann

• Paul peeled the asparagus.
• Paul Eggermann

• Mel, Doug and Steve mixed up the dessert.
• Paul Eggermann

• Everyone masked up in the kitchen.
• Paul Eggermann

• The potatoes were sliced very thinly and mixed with the cream and cheese.
• Paul Eggermann

• Nicely toasted bread.
• Paul Eggermann

• The mushrooms are ready for the first course.
• Paul Eggermann

• 1st Course: Creamy Morel Mushroom Crostini
• Paul Eggermann

• Chris described the course.
• Paul Eggermann

• Efrain talked about the wine.
• Paul Eggermann

• The filets are about to meet the heat.
• Paul Eggermann

• Sear them just enough guys.
• Paul Eggermann

• The asparagus is ready to come out of the oven.
• Paul Eggermann

• Looking good.
• Paul Eggermann

• The dessert cakes were done well ahead of time.
• Paul Eggermann

• The team plates the second course.
• Paul Eggermann

• 2nd Course: Classic Steak Diane with Potato Gratin & Roasted Asparagus Spears
• Paul Eggermann

• Eric gave us the low down on the course.
• Paul Eggermann

• Efrain discussed the wine.
• Paul Eggermann

• A nice Zinfandel was enjoyed by all. (Except Eric who doesn't drink.) The bottle was empty when I took this picture. Paul
• Paul Eggermann

• 3rd Course: Spiced Molasses Cake with Crystalized Ginger Ice Cream
• Paul Eggermann

• Mel told us how he modified the recipe.
• Paul Eggermann

• This Reisling went very nicely with the cake and ginger ice cream that Efrain made at home.
• Paul Eggermann