Posted in Showpieces, tagged Tafelstern, Deep Plate, chef, 792634, Zachary Hillberry, Caesars Palace, amenity, Speck, Cappicola, Westphalian, Finocchiona salami, Peppered Pecorino, grain mustard, olives, cornichones on February 27, 2009 | Leave a Comment »
Zachary Hillberry, Chef de Cuisine, Caesars Palace – Las Vegas, NV
This is an amenity we provide for our Casino invited guests.
Speck, Cappicola, Westphalian, Finocchiona salami, and Peppered Pecorino – served with grain mustard, assorted olives, and cornichones.
March Exercise submissions to start posting on March 1st. April Exercise to be posted on Monday, March 2nd.
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Posted in Challenges, Essentials, Showpieces, tagged "Challenge", chef, cone, Deep Plate, Essentials, Showpieces on February 21, 2009 | Leave a Comment »
Deep Plate introduces “Challenge”.
Who: Open only to chefs who have previously posted a monthly exercise on Deep Plate
What: Chefs can challenge another qualifying chef; Challenge to be selected by Deep Plate
When: Challenges can take place anytime – not structured in a schedule like the monthly exercises; to be initiated by a qualifying chef
How: E mail the participants’ names [...]
Posted in All-Stars, Showpieces, tagged Banana, Beignets, chef, Chocolate, Cocoa, Dark Chocolate, Deep Plate, Gelato, Jason Shillinglaw, Malted Anglaise, Providence Country Club, Soufflé, T792634, Tafelstern on February 10, 2009 | Leave a Comment »
February 2009 Exercise – Jason Shillinglaw, Executive Chef, Providence Country Club, Charlotte, NC
Banana and Cocoa Soufflé
Banana Beignets, Dark Chocolate
Chocolate Gelato, Malted Anglaise
Don’t forget to participate in the March Exercise.
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Posted in Showpieces, tagged bacon, basil leaf, chef, Deep Plate, garlic, Hot Wings, Indian Harvest, Jason Ziobrowski, lavender buds, lemon peel, lobster, marinara, Ravioli, Sea Salt, Sel de Soleil, T792634, Tafelstern, toast points on February 9, 2009 | Leave a Comment »
February 2009 Exercise – Jason Ziobrowski, Corporate Chef Eastern Region, Indian Harvest, Charlotte, NC
Presentation #1: Lobster Ravioli with a house-made marinara and garlic toast points
Presentation #2: Sel de Soleil Bacon Wrapped Hot Wings
Sel de Soleil is an Indian Harvest Sea Salt blend which consists of: coarse sea salt, pure ground lemon peel, basil leaf & [...]
Posted in Showpieces, tagged 792634, bacon, Braised, chef, Deep Plate, Germain Haro, grits, JW Marriott Hotel, leeks, merlot gastrique, peas, pork shank, Tafelstern on February 7, 2009 | Leave a Comment »
First submission from the hotel segment.
February 2009 – Germain Haro, Specialty Restaurant Chef, JW Marriott Hotel, Washington, DC
Braised pork shank on creamy bacon grits with a merlot gastrique in the center and bacon braised leeks and peas
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Posted in Showpieces, tagged 792634, Beurre Rouge, Caviar, chef, Deep Plate, Fred Lucardie, Israeli Couscous, Mussells, Sea Bass, Tafelstern, teriyaki, Tuna, University Village on February 7, 2009 | Leave a Comment »
We continue to gain participants from diverse segments.
Submission #4 is below.
Please remember to Subscribe to Deep Plate.
February 2009 – Fred Lucardie, Executive Chef/Food Service Director, University Village, Tampa, FL
“Seafood Sampler”
Tuna teriyaki, Mussells Beurre Rouge, Sea Bass with Israeli Couscous and Caviar
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Posted in All-Stars, Showpieces, tagged Baby heirloom/cherry tomato salad, basil buttermilk, basil oil, chef, Chinese mustard sauce, Christopher Ivens-Brown, Compass Group, Deep Plate, frizze, Hawaiian red sea salt. mango slices, lime marinated avocado, Maine lobster, mango-basil mayonnaise sauce, organic wheat grass, radicchio, sugar cane, Tafelstern T792634, tempura, wilted radicchio lettuce on February 4, 2009 | Leave a Comment »
We appreciate the support we are receiving in the early stages of Deep Plate’s development.
If you have not already, please subscribe to Deep Plate.
Our second submission is a beautiful presentation complimented by beautiful photography.
February 2009 Exercise – Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group, Charlotte, NC
“Tale of [...]
Posted in Silhouette, tagged 081828, 086120, chef, Deep Plate, plate, Silhouette, Special Bowl on February 2, 2009 | Leave a Comment »
The first results for February’s exercise are in. We will post the submissions throughout February.
March’s exercise will feature the Silhouette Special Bowl on a flat plate. The bowl is 8″ wide and features a beautiful collar that opens up to the guest. Pictures of this piece are featured below.
To participate in the March Exercise, [...]
Posted in Showpieces, tagged Andy Floyd, chef, Cook Street School of Fine Cooking, coulis, Deep Plate, Kona kampachi, olive broth, Potato, red pepper, saffron, sea scallop, T792634, Tafelstern on February 1, 2009 | 2 Comments »
We are happy to present the inaugural submission from the first Deep Plate exercise. Thank you to everyone who submitted their presentations for February. Our goal is to develop a valuable community and resource for professional chefs. Please encourage other chefs to participate.
A special “thank you” to www.monkeydish.com powered by Restaurant Business for posting a link [...]
