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