February 5, 2010 by teller19
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
Posted in Compliments | Tagged 077227, Asiago Cream, Baby Spinach, Bauscher, Chartwells Dining Services at New England College, Compliments, Deep Plate, Executive Chef, Facebook, Henniker, line, Lionel Tandy, NH, sea scallop, spiral | Leave a Comment »
February 3, 2010 by teller19
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
Posted in Compliments | Tagged 077227, Andy Floyd, Bauscher, brik, chef, CO, Compliments, cream, Deep Plate, dough, Facebook, Flat, Foxfire farm, France Food and Wine Experience, Lamb, line, Louisville, Madeira, Owner, sauce, shiitakes, spiral, Square, sweetbreads | Leave a Comment »
February 1, 2010 by teller19
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
Posted in Uncategorized | Tagged chef, Deep Plate, Facebook, Inspiration, T600029, Tafelstern | 1 Comment »
January 31, 2010 by teller19
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
Posted in Pleasure | Tagged 077227, Bauscher, CA, chef, Compliments, Deep Plate, Facebook, line, lobster, Long Beach, Long Beach City College Culinary Arts, Saffron Risotto, spiral, Stephen Caballero, Students, tail, Truffle Oil | Leave a Comment »
January 29, 2010 by teller19
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
![100_0097[1]](http://deepplate.files.wordpress.com/2010/01/100_00971.jpg?w=500&h=375)
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
Posted in Pleasure | Tagged 090473, Bauscher, beets, carrots, chef, cucumber, Deep Plate, Facebook, Flat, frisse, GA, honey, Lodge at Sea Island, pickled, Pleasure, Rosemary, Salad, Salmon, Simons Island, Square, Timothy Riesmeyer, water | 1 Comment »
January 27, 2010 by teller19
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
Posted in Pleasure | Tagged 090473, asparagus, Bauscher, Beef, Certified, Country Club of Indianapolis, Deep Plate, Executive Chef, Facebook, Feta, Flat, Glenn Brown, IN, Indianapolis, Pleasure, Salad, Square, Tenderloin, Tru Grits | 1 Comment »
January 26, 2010 by teller19
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
Posted in Pleasure | Tagged 090473, Baby French Horn, Bauscher, chef, Deep Plate, Facebook, Flat, Mushroom, Mushrooms, NH, Parmesan, Pleasure, Poached, Quail Egg, Square, Steve Allen, Sugar Hill, Sugar Hill Inn, Tortellini, Tuille, veloute | Leave a Comment »
January 25, 2010 by teller19
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
Posted in Pleasure | Tagged 090473, baklava, Bauscher, CT, Deep Plate, Facebook, Flat, ice cream, Jenn's Sweet Temptations, Jennifer Morgante, Pastry Chef, peanut butter, Pleasure, red wine, reduction, Square, Woodbury | Leave a Comment »
January 22, 2010 by teller19
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
Posted in All-Stars, Pleasure | Tagged 090473, Apple, Bauscher, Buttery, Cheddar, chef, Crumble, CWPC, Deep Plate, dutch, Facebook, Flat, ice cream, IN, Indianapolis, Jeffrey Spurlin, Pastry Instructor, Pleasure, Port, Red Currant, sauce, Square, tart, The Art Institute of Indianapolis, wine | Leave a Comment »
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