February 2011 Exercise – Daniel A. Concepcion

Tags

(Rice with Shrimp), Arroz con Camarones, Assistant Executive Chef, Bauscher, butter, Caribbean, chef, Compliments, Daniel A. Concepcion, Deep Plate, Facebook, Green Valley Ranch Resort, Henderson, NV, saffron, sauce, shrimp, Tafelstern, U-8, yellow rice

February 2011 Exercise – Daniel A. Concepcion, Assistant Executive Chef, Green Valley Ranch Resort, Henderson, NV

Arroz con Camarones (Rice with Shrimp)

U-8 shrimp cooked in Caribbean style yellow rice, accompanied by a saffron butter sauce

Want to participate? CLICK HERE!

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February 2011 Exercise – Richard Taitt

Tags

Bauscher, Cajun seared tuna, chef, Compliments, Cucumbers, Deep Plate, Executive Chef, Facebook, Figs, Hudson, mango, Micro Greens, Quebec, red pepper puree, Richard Taitt, Tafelstern, Willow Place Inn

February 2011 Exercise – Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec

  Micro greens, Cajun seared tuna, mango, figs, cucumbers, red pepper puree

Want to participate? CLICK HERE!

Love the plate?  See them all: Compliments

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February 2011 Exercise – Mathew Kline

Tags

Apricot, AZ, Bauscher, brussels, caramelized, chef, Chef Instructor, Cod, Compliments, Deep Plate, Diver Scallops, emulsion, escarole, Facebook, Garnished, glazed, Jam, Mathew Kline, Myer Lemon, Oil, Pan-Seared, parsley, Phoenix, Preserved, sauce, Sauté, soy, Tafelstern, The Art Institute of Phoenix

February 2011 Exercise – Mathew Kline, Chef Instructor, The Art institute of Phoenix, Phoenix, AZ,

Soy Glazed Cod with a Preserved Myer Lemon and Escarole Sauté, Garnished with Parsley Oil

Pan Seared Diver Scallops with a Apricot and Brussels Jam, Served with a Caramelized Apricot Emulsion Sauce

 

Want to participate? CLICK HERE!

 

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February 2011 Exercise – Eric Stein

Tags

a la Trouvillaise, Bauscher, chef, Compliments, Deep Plate, Enlightened Flavors / Johnson & Wales University, Eric Stein, Facebook, Gnocchi, Herbed, mousse, mussels, Paupiettes Saffron, Sauce aux Crevettes, Semolina, Sole, Tafelstern, Terrine, Wellness Chef, White Sulphur Springs, WV

February 2011 Exercise – Eric Stein, Wellness Chef, Enlightened Flavors / Johnson & Wales University, White Sulphur Springs, WV,

Paupiettes of Sole a la Trouvillaise: Sole Paupiettes with Saffron Mousse, Mussels Terrine, Herbed Semolina Gnocchi, Sauce aux Crevettes

 

Want to participate? CLICK HERE!

 

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February 2011 Exercise – Rob Connoley

Tags

Bauscher, calvados, chef, Chives, cholla, Compliments, Deep Plate, duck, Duck Breast, Facebook, Foraged, Gelee, infused, NM, pine cone, Poached, Popotillo, Pot Pie, Powder, Proprietor, Roasted, Rob Connoley, savory cream, Silver City, Syrup, Tafelstern, The Curious Kumquat

February 2011 Exercise – Rob Connoley, Proprietor, The Curious Kumquat, Silver City, NM

Foraged: Roasted cholla powder

Foraged Duck Pot Pie: Popotillo poached duck breast, chives, calvados gelée, pine cone syrup infused savory cream

Want to participate? CLICK HERE!

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February 2011 Exercise – Val Fortin

Tags

Bauscher, bittersweet chocolate, candied, Caramel, chef, Compliments, Deep Plate, Executive Chef, Facebook, hazelnut, NH, orange, salted, sauce, Sugar Hill, Sugar Hill Inn, Tafelstern, tart, Val Fortin

February 2011 Exercise – Val Fortin, Executive Chef, Sugar Hill Inn, Sugar Hill, NH

Bittersweet Chocolate Hazelnut and Orange Tart with Candied Orange and Salted Caramel Sauce

Want to participate? CLICK HERE!

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February 2011 Exercise – Melissa L. Kawaguchi

Tags

Bauscher, Blackberry, breast, chef, Chicago, Cold, Compliments, Deep Plate, duck, Facebook, IL, Loyola Dining-Aramark, Melissa L. Kawaguchi, micro green, Mushroom, Pan-Seared, port sauce, Puree, ratatouille, Risotto, Salad, Sous Chef, sundried, Tafelstern, tomato, wild

February 2011 Exercise – Melissa L. Kawaguchi, Sous Chef, Loyola Dining-Aramark, Chicago, IL

Cold pan seared duck breast with blackberry port sauce.  Wild mushroom risotto topped with micro green salad and ratatouille with sundried tomato puree

Want to participate? CLICK HERE!

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February 2011 Exercise – Lynn Warnesky

Tags

Bauscher, Bavaroise, Beacon Hill Hotel & Bistro, Boston, Caramel, chef, Compliments, Crumble, Deep Plate, Devil's Food, Dulce de Leche, Facebook, Gelato, Lynn Warnesky, MA, Pastry Chef, Swirl, Tafelstern

February 2011 Exercise – Lynn Warnesky, Pastry Chef, Beacon Hill Hotel & Bistro, Boston, MA,

Dulce de Leche Bavaroise, Devil’s Food Crumble and Caramel Swirl Gelato

 

Want to participate? CLICK HERE!

 

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February 2011 Exercise – Matthew Tillman

Tags

Bauscher, carrots, celery root, Charlotte, chef, Compliments, Deep Plate, Facebook, Fine Herbs, Lucky Leaf, Matthew Tillman, Micro Beets, Myers Park Country Club, NC, Pan-Seared, Puree, Restaurant Chef, Sea Bass, Tafelstern, Thumbelina

February 2011 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club, Charlotte, NC,

 

Pan Seared Sea Bass, Celery Root Puree, Thumbelina Carrots, Fine Herbs, and Lucky Leaf Micro Beets

 

Want to participate? CLICK HERE!

 

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February 2011 Exercise – Mark Little

Tags

Apricot, baby red potatoes, bacon, Bauscher, chef, Chicago, Compliments, curried, Deep Plate, double, emulsion, Executive Sous Chef, Facebook, IL, Lamb Chop, Loyola University, Mark Little, mostarda, Roasted, Tafelstern, tournée, walnut dust

February 2011 Exercise – Mark Little, Executive Sous Chef, Loyola University, Chicago, IL

Double, double lamb chop; Tournée of baby red potatoes; Roasted bacon emulsion; Apricot mostarda; Curried walnut dust

Want to participate? CLICK HERE!

Love the plate?  See them all: Compliments

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