February 2009 Exercise – Zachary Hillberry

Tags

792634, amenity, Caesars Palace, Cappicola, chef, cornichones, Deep Plate, Finocchiona salami, grain mustard, olives, Peppered Pecorino, Speck, Tafelstern, Westphalian, Zachary Hillberry

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 1^st.   April Exercise to be posted on Monday, March 2nd.

 

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“Challenge”

Tags

"Challenge", chef, cone, Deep Plate, Essentials, Showpieces

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 or questions to:  jeffrey@bauscherinc.com

Each “Challenge” will be limited to two chefs who, in the spirit of friendly competition, wish to demonstrate their superior creativity and presentation prowess.  

Deep Plate will randomly submit tests to each chef in the “Challenge” which may consist of a single piece requiring multiple courses or multiple pieces.  We hope to surprise and challenge!

Chefs mutually decide to participate and determine the timetable to submit.   The results will be posted and voted upon by the Deep Plate participants.

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February 2009 Exercise – Jason Shillinglaw

Tags

Banana, Beignets, chef, Chocolate, Cocoa, Dark Chocolate, Deep Plate, Gelato, Jason Shillinglaw, Malted Anglaise, Providence Country Club, Soufflé, T792634, Tafelstern

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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February 2009 Exercise – Jason Ziobrowski

Tags

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

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 & lavender buds.  Per Jason, “They were awesome!!!”Don’t forget to participate in the March 2009 Exercise.   E-mail jeffrey@bauscherinc.com.

 

 

Please subscribe to Deep Plate.

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February 2009 Exercise – Thomas Allen

Tags

Bavarian, bittersweet chocolate, Blood Orange, cake, Cardamom, chef, Chocolate, Cook Street School of Fine Cooking, Deep Plate, Dessert, edible flowers, Fleur de Sel Caramel, reduction, sugared, T792634, Tafelstern, Thomas Allen, White Chocolate, Yin/Yang

Dessert is Served!

 February 2009 Exercise – Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking, Denver, CO

“Dessert for two: The Yin/Yang of Chocolate”

Warm bittersweet chocolate cake with Fleur de Sel Caramel, White Chocolate Cardamom Bavarian with Blood Orange reduction and sugared edible flowers.

Thanks for visiting.  Please subscribe to Deep Plate.

March 2009 Exercise was posted (March 2009 Exercise - below) on February 2nd.  To participate, please send e mail to jeffrey@bauscherinc.com

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February 2009 Exercise – Germain J. Haro

Tags

792634, bacon, Braised, chef, Deep Plate, Germain Haro, grits, JW Marriott Hotel, leeks, merlot gastrique, peas, pork shank, Tafelstern

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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February 2009 Exercise – Fred Lucardie

Tags

792634, Beurre Rouge, Caviar, chef, Deep Plate, Fred Lucardie, Israeli Couscous, Mussells, Sea Bass, Tafelstern, teriyaki, Tuna, University Village

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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February 2009 Posts – Christopher Ivens-Brown

Tags

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

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 Two Lobsters”About the dish: 

 The Hot: Maine lobster skewered on a sugar cane, soaked in a basil buttermilk bath, tempura fried, served on a bed of wilted radicchio lettuce, topped with fried lime marinated avocado, Chinese mustard sauce.

The Salad: Baby heirloom/cherry tomato salad, basil oil, organic wheat grass, Hawaiian red sea salt.  

The Cold:Steamed Maine lobster chilled and sliced served with mango slices, frizze and radicchio salad, basil oil, with a mango-basil mayonnaise sauce.

March 2009 Exercise was posted (March 2009 Exercise - below) on February 2nd.  To participate, please send e mail to jeffrey@bauscherinc.com

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March 2009 Exercise

Tags

081828, 086120, chef, Deep Plate, plate, Silhouette, Special Bowl

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, please send an e mail request to jeffrey@bauscherinc.com.   A short Participation Form will be e mailed back to you.  This form will provide all the necessary information required to send the sample to you.

All chefs submitting requests will be notified if they have been selected to participate.   Please note that participation may be limited depending on availability of materials.

For more information, please visit the “About” page on the Deep Plate blog.

We hope you will participate and that you will encourage other chefs to do so as well.  

Featured pieces are shown at the bottom in above photo.

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February 2009 Exercise – Andy Floyd

Tags

Andy Floyd, chef, Cook Street School of Fine Cooking, coulis, Deep Plate, Kona kampachi, olive broth, Potato, red pepper, saffron, sea scallop, T792634, Tafelstern

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 to Deep Plate in their Speed Surf Section.   This posting helped contribute to a late rush of participation requests towards the February deadline.   We’ll upload the second wave of submissions soon. 

Please subscribe to Deep Plate.

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

Potato wrapped Kona kampachi with saffron olive broth and seared sea scallop with smoked red pepper coulis

We’re off to a good start with several more inaugural submissions to post over the coming weeks.  

Next exercise post will feature Christopher Ivens-Brown, Executive Chef VP of Culinary Development North American Division, Compass Group.

On Monday, we will post the March 2009 Exercise.  

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