Posted in Challenges, tagged "Challenge", chef, Deep Plate, Jason Shillinglaw, Jason Ziobrowski on March 25, 2009 | 2 Comments »
Congratulations to both chefs for an excellent first “Challenge”. Deep Plate appreciates your contribution in launching “Challenge”.
Chef Jason Ziobrowski rallied to pull out a close victory against Jason Shillinglaw- 52% vs. 48%. Only nine votes separated the two participants.
We hope these two chefs continue to participate in the Monthly Exercises as well as future “Challenges”.
On [...]
Posted in All-Stars, Silhouette, tagged 081828, 086120, Bauscher, Campbell Company of Canada, chef, coconut sphere, Deep Plate, gold flake, John Placko, liquid nitrogen, mint, Pineapple, pineapple caviar, pineapple powder, yogurt mousse, yogurt wafers on March 16, 2009 | Leave a Comment »
March 2009 Exercise – John Placko, Corporate Chef Research and Development, Campbell Company of Canada, Toronto, Ontario Canada
Pineapple and yogurt mousse between crisp yogurt wafers, topped with pineapple caviar, dusted with pineapple powder and gold flake with a julienne of mint (pictures 1& 2).
Crisp cream of coconut sphere (made with liquid nitrogen) filled with a [...]
Posted in Silhouette, tagged 081828, 086120, Bauscher, Beet Stem, Borsht Foam, chef, Deep Plate, Gelee, Indian Spiced, lobster, Orange Blossom, Poached, R & S Culinary Concepts, Sterling Smith on March 13, 2009 | Leave a Comment »
March 2009 Exercise – Sterling Smith, Executive Chef, R & S Culinary Concepts, New Rochelle, NY
Indian Spiced Poached Lobster, with Orange Blossom Gelee, Beet Stem and Borsht Foam
To participate in the April Exercise, please send an e mail to jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in Silhouette, tagged 081828, 086120, Bauscher, chef, Cook Street School of Fine Cooking, cucumber, Deep Plate, fresh ginger, pea shoots. sesame oil, rice wine vinegar, scallions toasted black sesame seeds, soy, Thomas Allen, Tuna Tartare on March 12, 2009 | Leave a Comment »
March 2009 Exercise – Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking, Denver, Colorado
Tuna Tartare wrapped in cucumber and served on a bed of pea shoots. The tuna is marinated in sesame oil, soy, rice wine vinegar, fresh ginger and scallions and topped with toasted black sesame seeds.
To participate in the April 2009 [...]
Posted in Silhouette, tagged 081828, 086120, aioli, Andy Floyd, Bauscher, chef, Cilantro, Cook Street School of Fine Cooking, Deep Plate, lemongrass nage, pistachio, swordfish on March 11, 2009 | Leave a Comment »
March 2009 Exercise, Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver, Colorado
Seared swordfish with a lemongrass nage and a cilantro pistachio aioli
To participate in April 2009’s Exercise, please e mail jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in All-Stars, Silhouette, tagged 081828, 086120, Bauscher, Brownie, brownie chunks, chef, chocolate cream, chocolate glaze, Deep Plate, Devils food cake, glazed, Jason Reaves, macadamia, Market Salamander, Pastry on March 9, 2009 | Leave a Comment »
March 2009 Exercise – Jason Reaves, Pastry Chef, Market Salamander, Middleburg, VA
Brownie Excess Bomb
Devils food cake with a rich chocolate excess cream, macadamia brownie chunks, all glazed with a deep chocolate glaze.
To participate in April 2009’s exercise, please e mail jeffrey@bauscherinc.com.
http:deepplate.wordpress.com/
Posted in Silhouette, tagged 081828, 086120, Bauscher, chef, Creme Brulee, Deep Plate, Marilyn Robson, Pastry, Raspberry, Shady Canyon Golf Club on March 7, 2009 | Leave a Comment »
March 2009 Exercise – Marilyn Robson, Pastry Chef, Shady Canyon Golf Club, Irvine, California
Creme Brulee with Raspberry
To participate in the April 2009 Exercise, please send an e mail to jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in All-Stars, Silhouette, tagged 081828, 086120, avocado, Bauscher, Ceviche, chef, Deep Plate, Fresh Hearts of Palm, Jason Shillinglaw, Persimmon, Providence Country Club, Radish, scallop on March 5, 2009 | Leave a Comment »
March 2009 Exercise – Jason Shillinglaw, Executive Chef, Providence Country Club, Charlotte, North Carolina
Scallop Ceviche
Fresh Hearts of Palm
Radish
Avocado
Persimmon
To participate in the April 2009 Exercise, please send an e mail to jeffrey@bauscherinc.com
http://deepplate.wordpress.com
