• The work started early and Eric and Chris are always an on the spot team.

• Nice scallops Andre

• Andre trims the skins forthe scallops.

• Bobpitched in also.

• Jay and guest wrap the scallops

• Who said this wasn't hard to do?

• Paul's dessert is shaping up.

• Dave got down to chopping.

• Tony and Eric pose for the camera.

• Dave is sprinkling some peppa!

• While Bob adds some salt.

• Our guests have arrived.

• Efrain gets us started.

• Tom came to help us celebrate Valentine's Day

• Andre introduced the menu

• The menu

• Welcome ladies.

• The gangs all here.

• We had to get Lynn in a shot.

• Keep it moving guys.

• Doug tossed the salad a bit.

• Chris did a high altitude springling of salt on the mushrooms.

• John seems to be enjoying himself.

• We want nice king crab medalions.

• The scallops were handled with loving care.

• Starting to plate the scallops

• Jay starts to plate the amuse.

• Andre admires these filet's.

• Paul is decorating the cupcakes he made earlier in the day.

• The amuse is plated and ready to serve.

• Amuse: Celeriac Cream, King Crab and Apple Mint Gelee.

• Second Course: Roasted King and Oyster Mushroooms, Truffle Cream Sauce and grated Preserved Mushrooms.

• Another shot.

• These are heading for the fridge for a while.

• 1st Course: Scallops with Chicken Skin Crust, Wilted Greens and Meyer Lemon and Chicken Drippings Sauce.

• Sal scoops the Sorbet

• Tony tends the warming station.

• Intermezzo: Mango/Lime Sorbet

• Getting the radishes hot.

• Dice, dice, dice!

• Searing the filet's to perfection.

• Fourth Course: Seared Beef Filet, with Mashed Rutabago.

• and Creamed Kale with egg yolk.

• Andre applauds the teams for all their work.

• The dessert is lined up and ready to serve.

• Dessert: Dark Chocolate German Chocolate Cake with Coconut filling.