Copyright ©2013 Hai Ng. All Rights Reserved.
"The Last Setting"
The tables are set, ready for the guests to arrive... time to go experience the action in the kitchen.
Order of the Day
Chefs André and Jesse discussing the game plan for the busy evening ahead.
Planks of Soy Marinated Sushi-grade Offshore NJ Yellowfin Tuna atop Wasabi-dusted Race Farm Kale Chips with Pickled Carrots.
Chef Jesse of Chef Jesse Jones Cuisine Catering presenting his lamb ribs.
North Carolina inspired BBQ Fossil Farms Lamb Ribs by Chef Jesse Jones of Chef Jesse Jones Cuisine Catering.
Chef Brad Boyle, Chef/Owner of Salt Gastropub in Byram, NJ
Chef George shucking oysters to keep up with the demand.
Putting on the Pomegranate-Pink Peppercorn Pearls over the Delaware Bay Oysters on the Half Shell with Vertimiglia Buon Giorno Foam Mignonette.
Raw doesn't mean it is without art. Components of the oyster appetizer waiting for the magic to happen.
Another rack of oysters ready to head out to the hungry crowd.
Chef André de Waal, Chef/Owner of Andre's Restaurant & Wine Boutique in Newton, NJ
Always a good sign when they come back clean.
Rows of perfectly cooked sea scallops from Viking Village Seafood ready to be plated. Look at the beautiful sear.
Chef Kirk Avondoglio, chef/owner of Perona Farms in Andover, NJ.
Chef Kirk lays out the presentation for his dish: Seared Viking Village Sea Scallop with Race Farms Swiss Chard and Carrot Butter.
In comes Chef Kirk's Carrot Butter. This wonderful concoction is simply magical, who knew carrots and butter make such a great pair!
Chef Johnathan White, owner/cheesemaker of Bobolink Dairy & Bakehouse in Milford, NJ.
Chef Kirk talking with ecstatic diners, talking about his scallop dish.
Chefs Brad and George, back-to-back, spinning out plates for the 75 hungry guests with Chef André expediting at the pass.
Chef Jesse's Carolina-brined LL Pittenger Farm Chicken Breast with Candied Race Farm Sweet Potato Purée, Sauté Spinach, Pickled Greens and BBQ Jus.
Kendrya Close, Director of the Foodshed Alliance, introducing Chef Jesse to the diners.
Wonderful cheese and bread from Bobolink Dairy & Bakehouse in Milford, NJ. Some of the best artisan breads and cheeses you'll find.
Chef Nina White, baker and cheesemaker extraordinaire from Bobolink Dairy & Bakehouse in Milford, NJ.
Wild mushrooms being prepared to go into the ragu that will accompany the polenta and beef in Chef George's creation.
Chef Dan entertaining the brigade between courses.
You eat with your eyes before your mouth. Putting on the final touches to brighten the dish.
Rustic Oak Grove Mills Polenta with LL Pittenger Farms Beef and Wild Mushroom Ragu by Chef George.