September 2018 - Les Marmitons New Jersey Chapter

Chef Alexandre Gomes from A Toute Heure in Cranford joined us for the first time last season and could not wait to return.

The menu:

First Course: Mexican Street Corn Salad, Baby Arugula, Cotija Cheese, Chipotle Aioli, Charred Lime Second Course: Scallop Ceviche, Leche De Tigre, Quick Pickled Vegetables

Third Course: Quick Braised Rabbit, Fall Vegetable Medley, Braising Jus, Fresh Herbs

Fourth Course: Deconstructed Peach Crisp, Caramel Sauce, Brown Butter Crumble

Efrain started our new season with some major announcements. Copyright Paul Eggermann

He introduced Chef Alexandre Gomes who returns as our first chef of the season. Copyright Paul Eggermann

Chef demonstrated how to break down the rabbit. Copyright Paul Eggermann

Chris is preparing the dolce de leche for dessert. Copyright Paul Eggermann

Guest Ken Krington prepares the peaches for dessert. Copyright Paul Eggermann

The rabbit course is under way. Copyright Paul Eggermann

Welcome back Jay. Don't let those onions make you cry! Copyright Paul Eggermann

There is lots of dicing to be done for the ceviche. Copyright Paul Eggermann

Baby arugula for the salad course. Copyright Paul Eggermann

The corn, onions, tomatoes and aioli are ready to be mixed with the arugula. Copyright Paul Eggermann

Here are the seared rabbit sections. Copyright Paul Eggermann

More stuff for the ceviche. Copyright Paul Eggermann

Chef shows how to test the peaches for doneness. Copyright Paul Eggermann

Nice wild mushrooms. Copyright Paul Eggermann

Paul and Steve plate the salad course. Copyright Paul Eggermann

Eric wears his new "Past President's" hat. Copyright Paul Eggermann

Chris just clowns for the camera. Copyright Paul Eggermann

And John? well, that's John! Copyright Paul Eggermann

First Course: Mexican Street Corn Salad, Baby Arugula, Cotija Cheese, Chipotle Aioli, Charred Lime Copyright Paul Eggermann

Efrain picked a winner to go with the salad. Copyright Paul Eggermann

Chef liked how it came out. Copyright Paul Eggermann

Second Course: Scallop Ceviche, Leche De Tigre, Quick Pickled Vegetables Copyright Paul Eggermann

Efrain was the course lead on this one. Copyright Paul Eggermann

He picked an inexpensive wine that went well with the acid in the dish. Copyright Paul Eggermann

Chef talked about the preparation. Copyright Paul Eggermann

The rabbit is soon to be served. Copyright Paul Eggermann

Eric gets into plating the rabbit. Copyright Paul Eggermann

Third Course: Quick Braised Rabbit, Fall Vegetable Medley, Braising Jus, Fresh Herbs Copyright Paul Eggermann

This one was a little more expensive. Copyright Paul Eggermann

Eric counted off the number of fingers he has on his righ hand. Copyright Paul Eggermann

Chef demonstrated the plating forthe dessert. Copyright Paul Eggermann

Fourth Course: Deconstructed Peach Crisp, Caramel Sauce, Brown Butter Crumble Copyright Paul Eggermann

Efrain had a "factory" ice wine. It went very nicely with he sweetness of the dessert. Copyright Paul Eggermann

Efrain presented Chef Gomes with a special Les Marmitons bottle of wine in appreciation of his joining us again. Copyright Paul Eggermann