Posted in All-Stars, tagged 076218, Bauscher, Big Island, Bloom Bowl, Chef de Cuisine, Chef Mavro Restaurant, Chicharron, Compliments, Confit, crust, Deep Plate, Fish, HI, Honolulu, Kevin Chong, Ogo-Vierge, Photo: Mark “Gooch” Noguchi, sablefish, Salsa, Skin, Verde on September 30, 2009 | Leave a Comment »
September 2009 Exercise – Kevin Chong, Chef de Cuisine, Chef Mavro Restaurant, Honolulu, HI
Confit of Big Island Sablefish, Ogo-Vierge Crust, Salsa Verde, Fish Skin ChicharronPhoto by: Mark “Gooch” Noguchi
To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com
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Posted in Compliments, tagged 076218, Bauscher, Bowl, breast, Brian J. Palombo, Charlotte, chef, chicken, Compliments, de-constructed, Deep Plate, Inc., McIntyreSales, Mirepoix, NC, rice, Risotto, Soup, veloute on September 29, 2009 | Leave a Comment »
September 2009 Exercise – Brian J. Palombo, Chef, McIntyreSales, Inc., Charlotte, NC
De-constructed Chicken Rice soup ~ Mirepoix stuffed breast of all Natural chicken over Risotto with Chicken veloute.
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Posted in Compliments, tagged 076218, almonds, Bauscher, black, Bloom Bowl, candied, cheese, Compliments, Deep Plate, Figs, Fog, fresh, goat, honey, Huckelberry, Humboldt, Mission, orange, Pastry Chef at L’auberge Provencale, Sorbet, toasted, Todd Owen, vanilla, Virginia, White Post on September 29, 2009 | 1 Comment »
September 2009 Exercise – Todd Owen, Pastry Chef at L’auberge Provencale, White Post, Virginia
Fresh Black Mission Figs with Humboldt Fog goat cheese, local orange vanilla honey, candied toasted almonds and a Huckelberry sorbet
To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com
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Posted in Compliments, tagged Deep Plate, bacon, reduction, Bauscher, Compliments, Spinach, Apple, Artichoke, Pancetta, Fuji, Pepper, lemon, Squash, Roll, zest, 076218, Bloom Bowl, Derek Esparza, Sous Chef at Whirlwind Golf Club, Chandler, Arizona, wrapped, butternut, zuch, Spanish, manchego, bell, sliced, egg on September 28, 2009 | Leave a Comment »
September 2009 Exercise – Derek Esparza, Sous Chef at Whirlwind Golf Club, Chandler, Arizona
Bacon wrapped butternut squash with fuji apple reduction-artichoke wrapped zuch with Spanish manchego-and bell pepper spinach roll with sliced egg, pancetta, and lemon zest
To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com
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Posted in All-Stars, Compliments, tagged 076218, Bauscher, Bowl, Chef Instructor, CO, Compliments, Cook Street School of Fine Cooking, Crème Fraiche, cucumber, Deep Plate, Denver, lobster, melon, plate, Salad, Soup, Thomas Allen on September 28, 2009 | Leave a Comment »
August 2009 Exercise – Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking, Denver, CO
Lobster & Crème Fraîche salad topped with minted cucumber and served with a chilled melon soup
To participate in the October exercise, please send an e mail to: jeffrey@bauscherinc.com
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Posted in All-Stars, Compliments, tagged 076218, Apple, bacon, Bauscher, Bloom Bowl, cake, Compliments, Deep Plate, fall, fleur de sel, fondant, fresh, ganache filling, garnish, handmade, Individual Fall, Jason Reaves, Leaf, leaves, Market Salamander, Middleburg, milk chocolate, mousse, Pastry Chef, peppadew, raspberries, rolled, roses, Spice, sweet, Virginia, Wedding on September 25, 2009 | Leave a Comment »
September 2009 Exercise – Jason Reaves, Pastry Chef at Market Salamander, Middleburg, Virginia
Apple Spice Cake
An apple cake with milk chocolate ganache filling, chocolate covered bacon leaf (with fleur de sel), sweet peppadew mousse, fresh local raspberries, and a chocolate garnish
Individual Fall Wedding Cake
Spice cake with hand painted rolled fondant, and handmade roses and fall leaves
To participate [...]
Posted in Compliments, tagged 076218, Aniseed, asparagus, baby, Bauscher, Bloom Bowl, Char Grilled, Compliments, consommé, cooked, Coriander, Deep Plate, Doha, duck, Enoki, Executive Sous Chef, Jason Lynn, Miso, Mushrooms, Onion, Organic, plum, Ramada Plaza Doha, sauce, sea scallop, shredded, silk tofu, Spring, State of Qatar, Steamed, Twice on September 24, 2009 | Leave a Comment »
September 2009 Exercise – Jason Lynn, Executive Sous Chef, Ramada Plaza Doha, Doha, State of Qatar
Char Grilled Sea Scallop on Enoki mushrooms & finely shredded spring onion finished with silk tofu & coriander
Char Grilled Sea Scallop on Enoki mushrooms & finely shredded spring onion finished with a Miso Consommé finished with silk tofu & coriander
Twice cooked [...]
Posted in Compliments, tagged 076218, Bauscher, Bloom Bowl, Compliments, curry, Deep Plate, Executive Chef at Scrooge Diner, Head-on Prawns, JHB, Kristopher Blessum, Raita, Randburg, South Africa, Three Potato, tomato on September 24, 2009 | Leave a Comment »
September 2009 Exercise – Kristopher Blessum, Executive Chef at Scrooge Diner, Randburg, JHB, South Africa
“Head-on Prawns in a Three Potato Curry accompanied by a Tomato Raita”
To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com
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Posted in Compliments, tagged 076218, Bauscher, Bloom Bowl, Brown, butter, Chef at Amuse Bouche Catering, Chilean, Compliments, crusted, Deep Plate, Kate David-Hays, lobster, Marblehead, Massachusetts, Pepper, red, Sea Bass, Sugar, Summer Squash, vanilla, Zucchini on September 23, 2009 | Leave a Comment »
September 2009 Exercise – Kate David-Hays, Chef at Amuse Bouche Catering, Marblehead, Massachusetts
Brown Sugar and Red Pepper crusted Chilean Sea Bass over Summer Squash and Zucchini with Lobster and Vanilla Butter
To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com
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Posted in Compliments, tagged Potato, Deep Plate, cake, Bauscher, Compliments, Crème Fraiche, goat, Executive Chef, cheese, Salmon, Crispy, North Carolina, CEC, 076218, Smoked, Bloom Bowl, Michael Rosen, The Speedway Club at Lowe’s Motor Speedway, Concord, Pastrami, Yukon, Gold, Local, Traditional, Accompaniments on September 22, 2009 | Leave a Comment »
September 2009 Exercise – Michael Rosen, CEC, Executive Chef , The Speedway Club at Lowe’s Motor Speedway, Concord, North Carolina
Pastrami Smoked Salmon with Crispy Yukon Gold Potato Cake, Local North Carolina Goat Cheese, Crème Fraiche and Traditional Accompaniments
To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com
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