Here are a few pictures from the event. Enjoy!
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- Culinary Team 2014 – From left to right in the front Chef Michael Beriau, Chef Paul Sorgule, Chef Walter Zuromski, Chef Joe Faria and Chef Charles Carroll (The Reunion Team)
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- New England Flavor – Cranberry Crumble, Boston Cream Pie, Indian Pudding Soufflé – Chef Joe Faria
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- Ok was that .1 of an ounce or .2????
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- Working on the Scallop and Shrimp Ballentine
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- Joe you can’t eat that lobster its counted!!! Chuck is Paul sticking that claw up your…..
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- Demi-Cured Breast of Chicken with a Cranberry Gastrique Compote, Onion Marmalade on Sour Dough Baguette
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- From left to right Walter Zuromski, Joe Faria, Marsha Faria, Mike Beriau, Chuck Carroll, Paul Sorgule
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- There is 5 different Shellfish in this dish, lobster which isn’t on here yet, mussels, clams, scallops and shrimp. With two shellfish broths. A Lobster Bisque and a Clam, Shrimp and Mussel Cream
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- Chuck Carroll and Mike Beriau putting there chefness to work on the dessert plate up!
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- Preparation for the butter poached lobster tail. The claw meat was a snack.
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- Chef Charles Carroll, Paul Sorgule and Mike Beriau – its looks like there playing with Lobster.
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- Paul you are a perfectionist, that grouper plate was flawless.
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- Chef Mike Beriau, if you not having fun then what is it!!!
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- Salmon cones where to die for! Chef Mike your the best!
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- Look for a bed to get a nap…
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- Yes I did Sous-Vide in Chef Joe’s kitchen… Vanilla Butter Poached Lobster. He wanted me to leave my circulators when I was done.
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- Chef Paul are you still plating this fish plate – the beginnings of a gold plate presentation Grouper Two Ways
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- This is not serious
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- Chef Paul Sorgules – The design work of a Dish –
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- Duck is up platting team – Chef Mike Beriau, Chef Joe Faria & Chef Walter Zuromski
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- Prime Roast Tenderloin of Beef with Foie Gras, Braised Veal Cheeks – Chef Charles Carroll
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- Culinary Team Plate-up – Dessert
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- Chef Walter and Chef Joe in deep thought.
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- New England Sweet Spiced Sterling Duck Breast – Michael Beriau
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- Plated Shellfish Chowder with a Wakamme Seaweed and Fennel Slaw – Chef Walter Zuromski
