February 2010 Exercise – Bradley Labarre

February 2010 Exercise – Bradley Labarre, Executive Chef, Cabarrus Country Club, Concord, NC

Pan-seared dry pack sea scallops, hericot vert and grape tomatoes, hickory smoked mushroom risotto, orange dill nage and extra virgin olive oil

Beef dish is:

Coffee crusted flat iron steak, hickory smoked fingerling potatoes, zucchini and yellow squash “noodles”, stout demi-glaze foam and crispy fried onions

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

February 2010 Exercise – Lionel Tandy

February 2010 Exercise – Lionel Tandy, Executive Chef, Chartwells Dining Services at New England College, Henniker, NH

The Plate:  Grilled Sea Scallop on Wilted Baby Spinach with Asiago Cream

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

February 2010 Exercise – Andy Floyd

February 2010 Exercise – Andy Floyd, Owner, France Food and Wine Experience, Louisville, CO

Crispy Foxfire farm lamb sweetbreads wrapped in brik dough, with Madeira cream sauce and sautéed shiitakes

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

March 2010 Exercise

March’s exercise will be the entree plate from the TAFELSTERN Inspiration collection.  The plate measures approximately 11.6”.  Inspiration offers a dramatic platform for exquisite food.  With extra wide rims and a flattering profile, Insipiration affords you countless opportunities to present your “inspiration”.

To participate in the March exercise, please e mail jeffrey@bauscherinc.com.  Submissions will be due by Febraury 28, 2009.

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

February 2010 Exercise – Chef Stephen Caballero and Students

February 2010 Exercise – Chef Stephen Caballero and Students, Long Beach City College Culinary Arts, Long Beach, CA

Students include:  Robert Hernandez, Candace Martinez, Maria Guzman, Noel Gomez, Shirley Lawson, & Jennifer Gonzalez

Saffron Risotto w/ Steamed lobster tail and truffle oil

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

January 2010 Exercise – Timothy Riesmeyer

January 2010 Exercise – Timothy Riesmeyer, Chef, Lodge at Sea Island, Simons Island, GA

Cold smoke and cured salmon belly with a frisse and honey salad on beets and rosemary pickled carrots in cucumber water

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

January 2010 Exercise – Glenn Brown

January 2010 Exercise – Glenn Brown, Certified Executive Chef, Country Club of Indianapolis, Indianapolis, IN

Molded Tru Grits w/ Beef Tenderloin and Asparagus Feta Salad

Barreled Tru Grits w/Beef Tenderloin and Asparagus Feta Salad

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

January 2010 Exercise – Val Fortin

January 2010 Exercise – Val Fortin, Sugar Hill Inn, Sugar Hill, NH

House-made Mushroom Tortellini with Baby French Horn Mushrooms, Soft Poached Quail Egg, Parmesan Veloute and Parmesan Tuille

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

January 2010 Exercise – Jennifer Morgante

January 2010 Exercise – Jennifer Morgante, Pastry Chef, Jenn’s Sweet Temptations, Woodbury, CT

Warm baklava with red wine reduction and peanut butter swirl ice cream

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

January 2010 Exercise – Jeffrey Spurlin

January 2010 Exercise – Jeffrey Spurlin, CWPC, Pastry Instructor, The Art Institute of Indianapolis, Indianapolis, IN

Dutch Apple Tart topped with a Buttery Crumble, Cheddar Ice Cream, and  served in a pool of Red Currant-Port Wine Sauce

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