• Paul made the Intermezzo on Wednesday.
• Paul Eggermann

• The sugar/lime mixture is ready
• Paul Eggermann

• The important parts
• Paul Eggermann

• On Friday, Paul and Bill Sellar made the Cinco Leches Cake
• Paul Eggermann

• Doug peeled the peppers for the tomales.
• Paul Eggermann

• Prep table ready to go.
• Paul Eggermann

• Yep.
• Paul Eggermann

• Cooking the nuts for the mole.
• Paul Eggermann

• We used lots of lime today.
• Paul Eggermann

• Doug is peeling the roasted peppers
• Paul Eggermann

• Beautiful corn husks
• Paul Eggermann

• Let's stuff those corn husks.
• Paul Eggermann

• The soup looks good!
• Paul Eggermann

• Most of our work is slicing and dicing
• Paul Eggermann

• Careful with that blender!
• Paul Eggermann

• The tamales are ready to steam.
• Paul Eggermann

• Squash ready to roast
• Paul Eggermann

• Steve wields a sharp knife
• Paul Eggermann

• Read twice, cut once.
• Paul Eggermann

• Al managed to get that darned can opener to actually open the cans.
• Paul Eggermann

• Yes, we do measure things
• Paul Eggermann

• Damn, that looks good!
• Al Lordi

• Ron has cilantro duty
• Al Lordi

• The tables are set
• Al Lordi

• Lynn made up the menu for us
• Paul Eggermann

• Efrain gave a Valentine's Day toast
• Paul Eggermann

• 1st Course - Mexican Ceviche
• Al Lordi

• Steve made it sound easy
• Paul Eggermann

• Al told us about his wine choice
• Paul Eggermann

• He came up with a nice Sauvignon Blanc
• Paul Eggermann

• Pete is plating the soup
• Paul Eggermann

• Andre is the oyster expert.
• Paul Eggermann

• Pete plated the soup with help from Stephen
• Paul Eggermann

• Stephen adds the oysters to the soup
• Paul Eggermann

• 2nd Course-Mexican Tomato and Seafood Soup
• Paul Eggermann

• Andre talked about the soup course
• Paul Eggermann

• Al had a nice wine
• Paul Eggermann

• He picked a Spanish Verdejo
• Paul Eggermann

• 3rd Course-Pork Tamales with a Roasted Poblano Cream Sauce
• Paul Eggermann

• Steve got into it!
• Paul Eggermann

• Al showed us the wine for this course.
• Paul Eggermann

• Al is getting good at being our Sommelier.
• Paul Eggermann

• He picked a nice Rioja
• Paul Eggermann

• Wines stand at the ready for the next course
• Al Lordi

• Intermezzo- Margarita Sorbet
• Steve Loguidice

• A second intermezzo was coffee based.
• Paul Eggermann

• New Member, Ron starts plating the Bison.
• Paul Eggermann

• Eric is the slicemaster.
• Paul Eggermann

• 4th Course-Cocoa and spice rubbed Bison Strip Loin with a Traditional Mole, a Veggie and Mexican Rice
• Al Lordi

• A nice Cabernet Franc.
• Paul Eggermann

• Eric got into the preparation of the Bison.
• Paul Eggermann

• Al talked about the wine.
• Paul Eggermann

• Dessert- Cinco Leches Cake, Mexican Cajeta (Duce de Leche)
• Paul Eggermann

• Paul discussed the making of the dessert.
• Paul Eggermann

• Al got a sweet Reisling for the last wine.
• Paul Eggermann

• Tom is our newest member. Welcome, Tom.
• Al Lordi

• Amost all of us.
• Al Lordi