Les Marmitons NJ - April 2017

Efrain had a nice sparkler to go with it.

Sat, 22 Apr 2017 11:42:31 -0400

Efrain had a nice sparkler to go with it. / ©Paul Eggermann

Bob chimed in about his participation.

Sat, 22 Apr 2017 11:42:25 -0400

Bob chimed in about his participation. / ©Paul Eggermann

Eddie told us about the dish.

Sat, 22 Apr 2017 11:42:18 -0400

Eddie told us about the dish. / ©Paul Eggermann

Fourth Course: Lime Sugar cookies with watermelon sorbet. Paul made the sorbet ahead of time.

Sat, 22 Apr 2017 11:42:10 -0400

Fourth Course: Lime Sugar cookies with watermelon sorbet. Paul made the sorbet ahead of time. / ©Paul Eggermann

The dessert team plates the final dish of the evening.

Sat, 22 Apr 2017 11:42:03 -0400

The dessert team plates the final dish of the evening. / ©Paul Eggermann

This is an inexpensive Cab.

Sat, 22 Apr 2017 11:41:04 -0400

This is an inexpensive Cab. / ©Paul Eggermann

Efrain liked this pick.

Sat, 22 Apr 2017 11:39:52 -0400

Efrain liked this pick. / ©Paul Eggermann

Steve added to the suspense.

Sat, 22 Apr 2017 11:39:46 -0400

Steve added to the suspense. / ©Paul Eggermann

Doug did the honors explaining this course.

Sat, 22 Apr 2017 11:39:37 -0400

Doug did the honors explaining this course. / ©Paul Eggermann

Third Course: Braised Rabbit with Ramps, Wild Mushrooms and Tri-Color Baby Carrots with a Celeriac Puree

Sat, 22 Apr 2017 11:39:28 -0400

Third Course: Braised Rabbit with Ramps, Wild Mushrooms and Tri-Color Baby Carrots with a Celeriac Puree / ©Paul Eggermann

There are a lot of pieces to this plating.

Sat, 22 Apr 2017 11:39:23 -0400

There are a lot of pieces to this plating. / ©Paul Eggermann

Paul is going to make a gravy for the rabbit dish. Keeping the lid on that blender is a challenge!

Sat, 22 Apr 2017 11:39:13 -0400

Paul is going to make a gravy for the rabbit dish. Keeping the lid on that blender is a challenge! / ©Jay DiDomenico

It's up to you!!!

Sat, 22 Apr 2017 11:38:47 -0400

It's up to you!!! / ©Paul Eggermann

Efrain sort of stumbled on pronouncing this one. See next photo.

Sat, 22 Apr 2017 11:38:34 -0400

Bill filled us in on the teams efforts.

Sat, 22 Apr 2017 11:38:25 -0400

Second Course: Smoked Salmon Napoleon

Sat, 22 Apr 2017 11:38:11 -0400

Another guest puts the dressing on the salmon.

Sat, 22 Apr 2017 11:37:58 -0400

Second course pastry was baked and is ready for final assembly.

Sat, 22 Apr 2017 11:37:26 -0400

He picked a Root:1 Cabernet Sauvignon. It went well with the chicken livers.

Sat, 22 Apr 2017 11:37:20 -0400

Efrain explained the wine he selected.

Sat, 22 Apr 2017 11:37:14 -0400