• Chris' wife made a nice foccacia for our quaffers.
• ©Paul Eggermann

• Efrain kicked off the event.
• ©Paul Eggermann

• That is a lot of salmon!
• ©Jay DiDomenico

• You can't have too much garlic!
• ©Paul Eggermann

• Paul gets going on the dessert.
• ©Jay DiDomenico

• Chris is raring to go.
• ©Jay DiDomenico

• Johnny explains his hands on approach to cooking!
• ©Jay DiDomenico

• They curl up fast.
• ©Jay DiDomenico

• Mopping on the marinade.
• ©Jay DiDomenico

• The recipe says fine dice!
• ©Jay DiDomenico

• Paul has a lot of strawberries to behead.
• ©Jay DiDomenico

• Efrain breaks up some lumps.
• ©Jay DiDomenico

• Efric grapples with the octopus.
• ©Jay DiDomenico

• Now he adds the oats over the rhubarb and strawberries.
• ©Paul Eggermann

• A close up of the octopus
• ©Jay DiDomenico

• Jay took his first bite of samphire.
• ©Paul Eggermann

• These spuds will be sliced for the octopus.
• ©Paul Eggermann

• Efrain mixes up the crab for the crab cakes.
• ©Paul Eggermann

• Then they get breaded.
• ©Jay DiDomenico

• And sauteed.
• ©Jay DiDomenico

• Plating the crab course.
• ©Jay DiDomenico

• Crab cakes with Louisiana Remoulade
• ©Paul Eggermann

• Efrain described his course.
• ©Paul Eggermann

• He had a nice white from..
• ©Paul Eggermann

• Root One.
• ©Paul Eggermann

• Back in the kitchen the salmon is being searred off.
• ©Jay DiDomenico

• Looking good!
• ©Paul Eggermann

• The octopus needed to be reduced in size since it got a little firm.
• ©Paul Eggermann

• Eric sauteed it to soften it a little.
• ©Jay DiDomenico

• Now the potatoes come into play.
• ©Paul Eggermann

• The team plated tho dish.
• ©Jay DiDomenico

• Octopus by Eric.
• ©Paul Eggermann

• Eric described how octopuses work their tentacles.
• ©Paul Eggermann

• Efrain held up his wine pick.
• ©Paul Eggermann

• The polenta got a little too firm so needed to be run through a strainer to smooth it out. It worked fine.
• ©Jay DiDomenico

• The samphire cooked in just a minute.
• ©Jay DiDomenico

• jay found that only a little butter was needed on the samphire.
• ©Jay DiDomenico

• We could have used a second pot since the water got saltier as each progressive bacth was cooked.
• ©Jay DiDomenico

• Boy, that's a lot of salmon!
• ©Jay DiDomenico

• Salmon with a hoisin sauce glaze, garlic goat chees polenta and samphire. Look it up if you don't know what it is.
• ©Paul Eggermann

• Doug regaled us with the salmon story.
• ©Paul Eggermann

• Efrain had a nice wine to go with it.
• ©Paul Eggermann

• A Rioja from Spain.
• ©Paul Eggermann

• Paul cut up the dessert into squares.
• ©Jay DiDomenico

• Rhubarb strawberry crisp with whipped cream.
• ©Paul Eggermann

• Efrains last wine pick was a Rose' D'Anjou from France.
• ©Paul Eggermann