April 2011 Exercise –Nicola Carro

Tags

Alessandria, Bauscher, Black Truffle, chef, Deep Plate, Essentials, Executive Chef, Facebook, FL, Langhe, Miami Beach, Mushrooms, Nicola Carro, Piedmont, porcini, Quattro Gastronomia Italiana & Sosta Pizzeria, Tafelstern, Tagliolini, Valdossola cheese

 April 2011 Exercise –Nicola Carro, Executive Chef, Quattro Gastronomia Italiana & Sosta Pizzeria, Miami Beach, FL

 

 

Langhe Tagliolini with Alessandria porcini mushrooms, Piedmont Black Truffle and Valdossola cheese

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April 2011 Exercise – Mathew Tilman

Tags

asparagus, Bauscher, Cauliflower, Charlotte, chef, Cotta, Deep Plate, Early, Essentials, Facebook, Formal Dining Sous Chef, Grapefruit, Mathew Tilman, Myers Park Country Club, NC, orange, Panna, Salad, Spring, Tafelstern

April 2011 Exercise – Mathew Tilman, Formal Dining Sous Chef, Myers Park Country Club, Charlotte, NC

 

 

Cauliflower Panna Cotta with Orange, Grapefruit, and Early Spring Asparagus Salad

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April 2011 Exercise – Nicholas Calias

Tags

Bauscher, Beet, Boston, chef, Chop, Confit, crunchy, Deep Plate, Director of F&B Operations / Corporate Executive Chef, Essentials, Facebook, Grilled, Lamb, MA, Nicholas Calias, olive, Potato, Tafelstern, Terrine, The Colonnade Hotel & Brasserie Jo, tomato

April 2011 Exercise – Nicholas Calias, Director of F&B Operations / Corporate Executive Chef, The Colonnade Hotel & Brasserie Jo, Boston, MA

 

 

Grilled Lamb Chop, Beet terrine, confit potato, olive sphere, crunchy tomato

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April 2011 Exercise – Lloyd Taganahan

Tags

baked, Bauscher, Canada, chef, Deep Plate, Essentials, Facebook, Halibut, Joey Restaurant, Lloyd Taganahan, Medley, Saucier and Apprentice, Tafelstern, Tosazu, Vancouver

April 2011 Exercise – Lloyd Taganahan, Saucier and Apprentice, Joey Restaurant, Vancouver, Canada

 

 

Baked Halibut Medley with Tosazu

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April 2011 Exercise – BV Nguyen

Tags

arugula, baby carrots, Bauscher, Brioche, brown butter, Brulee, butter, BV Nguyen, chef, cherry, Cherry Tomatoes, cognac, Coriander, Deep Plate, english peas, Essentials, Facebook, fig, Fine Herbs, Foam, Foie Gras, heirloom, Hudson Valley, infused, Jam, mascarpone, mezza, Micro, Moshulu Restaurant, Orzo, oven roasted, PA, Philadelphia, Port Wine, Powder, Puree, quick cured, red veined sorrel, reduction sauce, Salmon, sauce, Scottish, Seared, Sous Chef, Tafelstern, vanilla

April 2011 Exercise – BV Nguyen, Sous Chef, Moshulu Restaurant, Philadelphia, PA

 

 

Coriander quick cured Scottish salmon, mascarpone orzo with english peas and oven roasted cherry tomatoes, english pea puree with fine herbs, roasted heirloom baby carrots, roasted carrot butter sauce and foam, mezza arugula garnish

 

 

Hudson Valley cognac and vanilla infused foie gras brulee over seared brioche topped with port wine fig and cherry jam. Port wine reduction sauce, foie gras brown butter powder, micro arugula, red veined sorrel

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April 2011 Exercise – Eddie Wilson

Tags

bacon, Bauscher, Braised, Carrot, Celery, chef, Chowder, Clam, Clams, deconstructed, Deep Plate, Eddie Wilson, Essentials, Executive Chef, Facebook, Manhattan, Mico-greens, Puree, Raleigh NC, Steamer, Tafelstern, The Chef's Academy

April 2011 Exercise – Eddie Wilson, Executive Chef, The Chefs Academy, Raleigh NC

 

 

Deconstructed Manhattan Clam Chowder Steamer Clams, Braised bacon, Carrot Puree and Celery Mico-greens

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April 2011 Exercise – Scott Craig

Tags

avocado, Bauscher, Charlotte, chef, compressed, corn, crab, cucumber, Deep Plate, Essentials, Executive Chef, Facebook, Myers Park Country Club, NC, Puree, Radish, Roasted, Salad, Scott Craig, Tafelstern

April 2011 Exercise – Scott Craig, Executive Chef, Myers Park Country Club, Charlotte, NC

 

Crab, Roasted Corn and Compressed Cucumber Salad with Roasted Radish Puree and Avocado

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April 2011 Exercise – Natasha Capper

Tags

Atlanta, Bauscher, chef, citrus, Deep Plate, Essentials, Executive Pastry Chef, Facebook, GA, Gelato, Gianduja, hazelnut, Natasha Capper, Piedmont Driving Club, raspberries, stewed, Tafelstern, tart

April 2011 Exercise – Natasha Capper, Executive Pastry Chef, Piedmont Driving Club, Atlanta, GA

 

Citrus Hazelnut Tart with Gianduja Gelato and Stewed Raspberries

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April 2011 Exercise – Dave Himmelberger

Tags

Apples, Bauscher, Charlotte, chef, chick peas, Cremini, Dave Himmelberger, Deep Plate, demi, Essentials, Facebook, Fried, goat, Goat Chop, Grilled, Mushrooms, NC, Oakridge Farm, parsnip, Pea Shoots, Pom Pom, Potato, Ras el Hanout, Risotto, Roasted, Sautéed, Sous Chef, Tafelstern, Tega Hills, thyme

April 2011 Exercise – Dave Himmelberger, Sous Chef, Charlotte, NC

 

 

Grilled Oakridge Farm Goat Chop, Parsnip-Potato “Risotto”, Sauteed Apples with Ras el Hanout, Roasted Pom Pom & Cremini Mushrooms, Thyme-Goat Demi, Fried Chick Peas, Tega Hills Pea Shoots

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April 2011 Exercise – Eric Stein

Tags

Bauscher, chef, Deep Plate, Eat The Rainbow Everyday, Enlightened Flavors / Johnson & Wales University, Eric Stein, Essentials, Facebook, March, National Nutrition Month, Tafelstern, Wellness Chef, White Sulphur Springs, WV

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

 

March is National Nutrition Month

The plate is called “Eat The Rainbow Everyday”

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