November 2014 Exercise – Ellen Davinson

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Ellen Davinson, Sous Chef, Lead Cook, NCSU Talley Student Center, One Earth, Raleigh, NC

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Sticky Sushi rice, fresh tuna, ginger marinated carrots, sliced cucumbers, and ribbon cut zucchini; all wrapped with a thin sheet of nori wrap

Playtes by Tafelstern

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November 2014 Exercise – Brad Hamblin

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Brad Hamblin, Sous Chef, Pensacola Country Club, Pensacola, FL

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Pumpkin spice cake with whiskey apples, orange sorbet, chocolate disk, whipped cream and pumpkin seed dust

Playtes by Tafelstern

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November 2014 Exercise – Vanessa N. Jaurique

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Vanessa N. Jaurique, Chef Instructor, Metropolitan Ministries, Riverview, FL

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Crispy Pork Belly with Miso Jus, Mashed Potatoes, Carrot-Ginger Puree, Sautéed Baby Bok Choy & Snow Peas

Playtes by Tafelstern

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November 2014 Exercise – Meredith Mortensen

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Meredith Mortensen, Pastry Chef Instructor, The International Culinary School at the Art Institute of Portland, Portland, OR

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Curried Acorn Squash Soup with Roasted Squash, Gravenstein Apples, Crème Fraiche and Toasted Pumpkin Seed Oil

Click here to check out Meredith’s blog The Classroom: a place for food, craft and gatherings!

Playtes by Tafelstern

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November 2014 Exercise – Matt Chappell

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Matt Chappell, Executive Chef, Ball State University, Muncie, IN

Nov 14 Exercise - Duck Confit Fritter, English Pea, Roasted Golden Beet, Cauliflower Silk, Pickled Onion (2)

Duck Confit Fritter, English Pea, Roasted Golden Beet, Cauliflower Silk, Pickled Onion

Playtes by Tafelstern

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November 2014 Exercise – Taras Virstiouk

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Taras Virstiouk, Executive Chef, Glen Flora Country Club, Waukegan, IL

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Cornish Hen Balantine stuffed with apple and chicken farce, parsnip puree, swiss chard, baby carrots, brussel sprouts, salad of kohlrabi, apple and turnip, chicken jus, and reduced apple cider syrup

Playtes by Tafelstern

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Chef Spotlight – Vanessa N. Jaurique

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One of our long time Deep Plate participants, Vanessa Jaurique, has recently competed in two culinary competitions; doing exceptionally well and placing first & second!

Vanessa proudly plated her competition dishes on Tafelstern’s Solutions platter, which thanks to its offset well, offers an abundance of room for plating award winning dishes!

Please join Deep Plate in congratulating Vanessa on a job well done!

Vanessa’s dish at the Taste of Elegance competition where she received a silver medal:

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Trio of Pork, South of the Border

Pork Empanada with Pico de Gallo and Sautéed Yellow Squash; South of the Border Rubbed Pork Loin, Potato-Chorizo Croquette, Glazed Carrots with a Chipotle Demi Glace; Pork Chili with Oaxaca Cheese on a Crispy Flour Tortilla Cup with Creamy Guacamole, Sautéed Zucchini with Oregano

Vanessa’s dish at the Minors Nestle Professional Cooking Competition where she received a gold medal:

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Trio of Duck

Roasted Duck Breast, Ancho, Cilantro-Lime Jus with Cranberry,  Mashed Potatoes & Haricot Verts; Duck  Ragout with Rutabaga-Carrot Puree and Corn Battered Duck Meatball with Sautéed Parsnips, Sweet Butternut Squash

Solutions by Tafelstern

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November 2014 Exercise – Julie Staples

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Julie Staples, Recipe Development Chef, Dining & Catering Operations, North Carolina State University, Raleigh, NC

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Korean Bibimbap Rice Bowl

Pork Bulgogi, Carrots, Soy Glazed Mushrooms and Onions, and Bok Choy over Rice topped with a Fried Egg and Gochujang Sauce

Playtes by Tafelstern

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Bonus Submission – Bubba Frank

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Bubba Frank, Chef, The Turtle Restaurant, Brownwood, TX

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Half Hasenpfeffer, Crispy Brussels Sprouts, Asparagus, Carrot, Rosemary, Lemon Rabbit Jus

Come4Table by Bauscher

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November 2014 Exercise – Rene Marquis

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Rene Marquis, Executive Chef, US Army, Brandon, FL

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Duck Three Way

Seared Duck Breast with a Cranberry Demi garnished with Duck Cracklings with a Duck and Mushroom Ragout; and a Mini Duck Corn Dog served with Creamy Potatoes, Sautéed Green Beans, Oblique Cut Parsnips and Diced Butternut Squash and a Carrot and Rutabaga Puree

Playtes by Tafelstern

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