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November 2009 Exercise – Michael Rosen, CEC, Executive Chef, The Speedway Club @ Lowe’s Motor Speedway, Concord, NC

Snake River Kobe Flat Iron Steak and Fresh Maine Lobster

Herb Fingerling Potatoes, Grilled Asparagus with Shitake Mushrooms

Finished with Shallot Demi Reduction

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

November 2009 Exercise – Kyle Krieger, Executive Chef / Managing Partner, Noble’s Restaurant, Charlotte, NC

Noble’s House Charcuterie with Sparkling Local Apple Cider

Fresh sausages: chorizo, mortadella, and jaggerwurst

Dried: peperone, spanish chorizo, ginger, salami, genoa, sopprasatta, rosette

Ham: Speck

Accompaniments: House Black Mustard, Pickled Root Vegetable Salad, Moustarda, Nettare Olive Oil

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

November 2009 Exercise – Brian Jones, Corporate Chef, TurboChef Technologies, Carrollton, TX

Yellow Curry Confit Chicken Wings with Lentils and Coconut Milk Reduction

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

November 2009 Exercise – Kristopher Blessum, Executive Chef, Scrooge Diner, Randburg, JHB, South Africa

Crispy Schezuan Style Chong Chin Ostrich with South African peri peri accompanied by hoisin and chili vegetables wrapped in rice paper

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

 

November 2009 Exercise – Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver, CO

Ravioli of braised short rib on a bed of caramelized onions and butternut squash turban

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

November 2009 Exercise – Lionel Tandy, Executive Chef, Chartwells Higher Education Dining Services at New England College, Henniker, NH

Seared Tuna and Carolina ‘Cue with Cornmeal Coated Fried Oysters and Country Ham with Chive Parsley Butter Sauce

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC

Mini egg-rolls filled with duck confit, dried cranberries, currants and pistachios seasoned with siracha, mirin and ponzu; served with a spicy fresh kimchi and crispy wonton strips for texture contrast; the plate is garnished with siracha and ponzu

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Local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown sauce

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

November 2009 Exercise – Jason Reaves, Pastry Chef, Market Salamander, Middleburg, VA

Carrots and Oranges TorteCarrot spice cake, orange curd, cream cheese buttercream, candied orange zest, cinnamon, spiced orange gelato, and an oatmeal tuile

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Photos by Laura Luis, Three Lights Photo

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

November 2009 Exercise – James Fox and Kitchen Team, Executive Chef, Best Impressions Caterers, Charlotte, NC

“Coffee and Cream” Coffee – Kona crusted shortrib of beef on a carrot puree.  Cream – Confit of wild mushrooms with a porcini cream.  

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To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook

December 2009 Exercise

December’s exercise will be the “Exquisit” Deep Plate with Rim from the Bauscher Compliments Collection.  The deep plate measures approximately 11.2″ with up to a 14 oz capacity (to rim).  The “Exquisit” deep plate is a remarkably versatile piece which allows modern restaurateurs plenty of creative leeway to invent and reinvent stylish settings.

Compliments Deep Plate top view

Compliments Deep Plate side view

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December exercise is shown in bottom left hand and top right corners.

To participate in the December exercise, please e mail jeffrey@bauscherinc.com.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

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