Wednesday, September 22, 2010

Lunch with Chef Erik

As a member of the OWC, we get to attend these fun monthly luncheons. Most of the time, it's a 'themed lunch'.  And yes, I am now a lady who 'lunches'. 

Today was our first luncheon of the year and the theme was, 'Lunch with Chef Erik'.

They had arranged to have the head chef for the O'Club demonstrate how to make today's lunch as well as have a pastry chef there during the mingling time frame to show us how to make Pecan Pralines. Also on his table were other desserts for us to sample ~ 'Almond Joy' balls, chocolate covered pretzels, and an English Toffee candy. So yummy!

Here is our Pastry Chef using this super cool laser thermometer! If I cooked, I might actually want one but since I don't.....  My friend, Stacy, though was drooling over it.  It's basically a gun that shoots a laser into the pan to test the temperature of the candy (or whatever else you may be cooking). No more awkward candy thermometers!

When Stacy asked him where get got it, he replied that 'The Marine Corp issued me one ma'am."  Gotta love it!
Here's our awesome chef preparing the Pecan Pralines...

For about 45 minutes or so before the actual luncheon started, all of us ladies were mingling, drinking and watching candy being made. So you know Stacy and I had to take advantage of this and get our picture taken.
When it was time for lunch to be served, we all sat at our tables and the head Chef comes out to start with the demonstrations. First he showed us how he made Creme Brulee, one of my absolute favorite deserts, and then our main course, Salmon Wellington.

After the demo's were done and we were waiting to start being served, Stacy and I snuck up to the table and took a picture of the plate he made.

Some fun ladies at our table ~ Megan, Sandy and Bridget

 My plate of Salmon Wellington. In case you didn't know, Wellington is a puff pastry that is usually wrapped around beef. It is delicious! The seafood version wasn't half bad either, with a chive butter sauce, served on a bed of arugula, fresh chopped veggies and asparagus.

I seriously wanted to lick my plate. 

Our beautiful table set up. Every table had different cookbooks on them. And we all got to take home those cute little olive oil carafes you see sitting there with the twine and rosemary tied around them.

 Next months luncheon theme is 'Western'! Time to break out the cowboy boots and hat! We're gonna go saddle us up some yummy critters to eat!

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