Pastry Challenge Results: Warnesky Wins

Congratulations to Lynn Warnesky, winner of the Pastry Challenge who won by 13 votes.

Deep Plate thanks both Chef’s for their efforts in this challenge and for their consistent contributions to the blog.

Pastry Challenge: Welch vs. Warnesky

Please enjoy what our two Chef’s plated in the Pastry Challenge.

The Challenge was to make an individual decorated cake, a plated dessert, and a petit four platter.

You can vote for your favorite post by clicking on the counter!

Sue Welch

Chocolate fudge cake, white chocolate buttercream

Floating Islands in a champagne, mint, and strawberry soup (sauce) with an Absinthe bubble sugar garnish

Pistachio cheesecake on an oreo crust

Almond spongecake filled with raspberry jam and vanilla buttercream, topped with a hazelnut crunch

Chocolate peanut butter terrine on top of a chocolate chip crust

Lemon mousse set on top of a lemon spongecake topped with lemon jelly

Red wine reduction

Lynn Warnesky

Vanilla Bean Cake with St. Germain scented Buttercream and Fondant

Caramel Roasted Peaches, Oatmeal Crumble, Frozen Peach Parfait, Honey Lavender Ice Cream

Salted Honey Caramel

Black Pepper Chocolate Truffle

Cocoa Snap and Vanilla Cream with Lime Gelee

Berry Pate de Fruit

PASTRY CHALLENGE

Tags

Bauscher, chef, Deep Plate, Facebook, Tafelstern

Welch

vs.

Warnesky

This challenge will have the Chefs face off and will have to present:

One individual dessert

Four Petit Fours

One individual size decorated cake

There you have it, look for results at the end of the month!  Thanks to our two competitors for stepping up.

 

I Want to Deep Plate!

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Challenge #5 Results: Labarre Wins

Congratulations to Bradley Labarre, winner of Challenge #5 who received 53% of the votes.

Deep Plate thanks both Chef’s for their efforts in this challenge and for their consistent contributions to the blog.

Challenge #5 Richard Taitt vs. Bradley Labarre

 

Please support these Chefs by voting in the  poll featured above through Friday, February 18th at 11:59 pm EST.

A special thank you to the chefs for their ongoing support.

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Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec

Panko breaded Fried Goat Cheese, Trio of Beets,grapes,micro greens,white balsamic & olive oil

Crab Cakes, chipotle mayo, dried lemon,corn,ginger puree

My take on Cassoulet, White beans,Sausage,Duck Confit,carrots,beans,figs

My take on surf and turf. Seared Tuna,mango,cucumber,avocado,caviar
Beef Tartar,peppers,onions,enoki mushrooms

Lychee gelee with raspberries, black berries and mango coulis

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Bradley Labarre CEC, Executive Chef, Bouk Management, Concord, NC

Wild mushroom and butternut squash filled ravioli with fried shallots, chili oil and micro basil.

Pan-seared scallops over pesto with radish salad.

Fennel, frisee and radicchio salad with toasted hazelnut vinaigrette.

Pan-seared loin of beef over creamy polenta topped with roasted wild mushrooms and pearl onions, oxtail demi glaze, local micro greens.

Double chocolate cherry cheese cake with vanilla and chocolate creme en glace, bourbon cherries and micro mint.

Challenge #5 Richard Taitt vs. Bradley Labarre

Tags

"Challenge", Bauscher, chef, Deep Plate, Tafelstern

The fifth Deep Plate challenge is set!  It will be five courses, and we look forward to the Chef’s submissions.  Thank you for stepping up and good luck!

A poll will be conducted so our readers can vote on the winner of the Challenge. The poll will begin on February 14th.

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Challenge #4 Results

Tags

"Challenge", Bauscher, Options

Congratulations to Tom Jankovich with a late surge to post a 56% vs. 44% win in his Challenge wiht Keith Lord.

Deep Plate appreciates both chefs’ support and contribution.

Challenge #4: Lord vs. Jankovich

Tags

711232, 711630, 711932, 712332, 712632, 712726, 713016, 713364, 713810, 716918, Ahi tuna, aioli, avocado, Baby Spinach, basil, Bauscher, bay scallops, Belgian, beurre fondue, Black Truffle, Broth, Brulee, Bun, Burger, CA, cake, callebault, catalina, cheese, chicken, chips, Chocolate, Ciabatta, connelly gardens, corn, corn milk, Corporate Executive Chef Food & Beverage Head, Creme Brulee, crouton, cucumber, curried, curry, Edamame, eggplants, Essence, Evoo, Executive Chef, Feta, Fish, flan, fleur de sel, Foam, Foie Gras, Fries, gaijin, garlic, Gherkin, Grandfather Golf and Country Club, haricots vert, Heirloom tomato, herb bath, Hospitality Inc., hot & sour, hot pot, Jam, Juliana Twedt, kaffir, Kalamata Olive, Keith Lord, Ketchup, king oyster mushrooms, Kobe Burger, Lamb Chop, Lauren Cerullo, lemongrass, lime, Linville, marble potatoes, Mussel, Napoleon, NC, Options, pak choy, pei mussels, pommery, Raspberry, roe, Rosemary, Salad, Salmon, San Diego, Sandwich, sea, shrimp, skate, Soup, soy, soy bean, spring onions, Sriracha Aioli, succotash, Sundried Tomato, Sushi, sweet creamed corn, Tazmainan, Thai, thai eggplants, Tobiko, Tom Jankovich, tomatoes, Truffle, udon, uni, urchin, Vermont White Cheddar, Vinaigrettes, Wasabi, white asparagus, wing, yellowtail, Yukon Potato, yuzu

Deep Plate’s fourth“Challenge” submission is between Keith Lord and Tom Jankovich

Please support these chefs by voting in the  poll featured on the right through July 13th at 11:59 pm EST.

A special thank you to the chefs for their ongoing support.

Keith A. Lord, Corporate Executive Chef  Food & Beverage Head, Festivities Catering & Special Events, TK&A Custom Catering, San Diego, CA

sea urchin flan, yuzu, truffle essence, catalina uni roe*

 

gaijin sushi a go-go on cool, cool marble

 

seared bay scallops, super sweet creamed corn & soy bean “succotash”, corn milk foam

 

edamame with lime & black truffle aioli in a fragrant herb bath, curried chicken udon with spring onions

 

“fish and chips” proper english battered skate wing, pommery roasted marble potatoes, connelly gardens haricots vert & garlic aioli

 

thai hot pot, shrimp, corn and eggplants, lemongrass hot & sour broth

 

early purple cherokee tomatoes from the backyard, st. agur bleu crouton, basil evoo, fleur de sel

 

pei mussels with thai eggplants, pak choy, kaffir lime & killer green curry broth

 

seared baby yellowtail white asparagus, king oyster mushrooms & mussel beurre fondue

 

warm & melty callebault belgian chocolate cake

 

 

• *photo by Juliana Twedt
• all other photos by Lauren Cerullo

 

Tom Jankovich, Executive Chef, Grandfather Golf and Country Club, Linville, NC

Eight courses of my favorite things

Foie Gras Brulee

Grilled Foie Gras with Raspberry Jam and Rosemary Crème Brulee

 

Salad Napoleon

Layers of Heirloom Tomato, Avocado, Kalamata Olive, Feta, Cucumber and Baby Spinach dressed with Sundried Tomato and Basil Vinaigrettes

 

Soup and Sandwich

Smoked Tomato soup topped with Basil Foam and Crisp Basil accompanied by grilled cheese with Vermont White Cheddar

 

Sushi

 Ahi Tuna with Sriracha Aioli, Yellowtail with Sweetened Soy and Wasabi Tobiko and Tazmainan Salmon Belly with Wasabi Aioli

 

Burger and Fries

Mini Kobe Burger grilled Rare with Truffle Aioli, on a Toasted Ciabatta Bun with matchstick Yukon Potato Fries, sweet Gherkin and house made Hickory smoked Ketchup

 

Lamb Chop

Colorado Lamp Chop, Dijon brushed, Scallion bread crumb coated, roasted rare and served with mashed Sweet Potatoes and a rich Lamb Jus Lie

 

Cheese and Crackers

Cambozola Cheese with French Sourdough Crostini, and fresh Cherries and Berries

 

Stuffed Strawberries

Stemmed local Strawberries filled with Heirloom Tomato Marmalade, on crumbled Almond Biscotti, drizzled with aged Balsamic Syrup and finished with Honey sweetened whipped Mascarpone

Challenge #3 Results

Tags

"Challenge", chef, Deep Plate, Jessica Potts, Tafelstern

Congratulations to Jessica Potts for receiving the most votes in Challenge #3 vs. Keith Lord and Blake Richards.

 

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“Challenge” #3: Potts vs. Richards vs. Lord

Tags

Ahi, “Challenge, Balsamic Syrup, Beef Chateau, Beurre Blanc, Black Cod, Black Truffle, Blake Richards, Blood Oranges, Bubu Arare, Burger, CA, Capers, carrots, Cebiche, Charisma, Charred Scallions, chef, coconut, cream, cucumber, Dashi Braised Heirloom Carrots, Deep Plate, Delta Asparagus, Festivities Catering, Festivities Catering & Special Events, Foam, Ginger, Ginger-Hoisin-Scallion Butter, Hash, Herb Vinaigrette, Horseradish, Icicle Radishes, Jalapeno, Jessica Potts, Keith A. Lord, Kumquat, leeks, Maki, Marmalade, Micro Cilantro, Mini, Mirin-Shoyu Reduction, Nicoise, Oyster Mushrooms, Pears, Pepper, Puttanesca, Red Onion, Roasted Hon Shimije, sablefish, Salad, San Diego, sauce, Seared, Simcha San Diego Kosher Catering, Sirloin, Sirloin Chateau, Summer Squashes, Surf & Turf, Sushi, Sweet Connelly Farms Basil, Sweet-Chili Sunomono, T300031, T301524, T301720, Tafelstern, Teppan, TK&A Custom Catering, Truffle Oil, Tuna, Veggie

Deep Plate’s third “Challenge” submission is a three way competition:  Potts vs. Richards vs. Lord

“Not only did we use the same plates for the challenge, we all used the same “market basket” of ingredients that one of our Sous Chefs put together.” – Keith Lord

Please remember to vote on for your favorite in the poll featured on the right through June 4th (midnight).

A special thank you to the chefs for their ongoing support.

 

Jessica Potts, Event Site Culinary Trainer, Festivities Catering, San Diego, CA

Crispy Skinned Black Cod, Puttanesca Sauce, Sweet Connelly Farms Basil, Capers, Balsamic Syrup

 Tuna & Cucumber Cebiche, Honduran Style with Coconut, Jalapeno, Ginger & Red Onion, over Grilled Pears & Blood Oranges

 

Pepper Crusted Beef Chateau, Shaved Delta Asparagus, Roasted Hon Shimije & Oyster Mushrooms, Red Onion & Truffle Oil

 

 

Blake Richards, Lead Chef, Simcha San Diego Kosher Catering, San Diego, CA

Seared Tuan Nicoise Salad, Herb Vinaigrette

 Mini Sirloin Burger with Black Truffle Shavings, Horseradish Cream, Kumquat Jalapeno Marmalade & Caramelized Onion

 

Brown Butter Poached Sablefish, Veggie Hash, Crispy Leeks, Beurre Blanc Foam

 

 

Keith A. Lord, Corporate Executive Chef, Food & Beverage Head Festivities Catering & Special Events, TK&A Custom Catering

Surf & Turf Maki Sushi – Ahi, Grilled Asparagus & Truffle Oil, Seared Chateau, Micro Cilantro, Bubu Arare, Ginger-Hoisin-Scallion Butter

 Roasted Alaskan Black Cod, Teppan Carrots & Summer Squashes, Roasted Hon Shimije & Oyster Mushrooms, Sweet-Chili Sunomono

Grilled Sirloin Chateau, Dashi Braised Heirloom Carrots & Icicle Radishes, Grilled Asparagus, Mirin-Shoyu Reduction, Charred Scallions

 

The plates used in this exercise:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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