June 2013 Exercise

Tags

281831, Bauscher, chef, Come4Table, Deep Plate, Enjoy, Facebook, Tafelstern

June 2013 Exercise

If you are planning to attend the NRA show this year, stop by our booth, number 6040 from May 18-21^st.

This month, I picked a nice round plate to feature.  In 2010 we did an oval plate from this collection, and I was surprised to see we have never done a round plate.

The Com4table line has steep, wide rims and large plating surfaces.  A narrow embossment at the edge of the rim and verge add a touch of subtle elegance.

 

Enjoy this month’s plate!

Come4table

Click below to request a platter.

I Want to Deep Plate!

http://deepplate.wordpress.com / “Deep Plate” on Facebook

December 2011 Exercise – Stafford T. DeCambra

Tags

40-Year Old, Aged, AL, Atmore, baby, Balsamic, Bauscher, Beef, carpaccio, Certified Black Angus, chef, Corporate Executive Chef, Deep Plate, Facebook, fresh, Greens, lemon, mint, olive, Organic, PCI Gaming Authority, Stafford T. DeCambra, Tafelstern, Tenderloin, Vinaigrette

December 2011 Exercise – Stafford T. DeCambra, Corporate Executive Chef, PCI Gaming Authority, Atmore, AL

Carpaccio of Certified Black Angus Beef Tenderloin, Fresh Mint & Lemon-Olive Vinaigrette, 40-Year Old Aged-Balsamic, Organic Baby Greens

Do you want to DEEP PLATE?  CLICK HERE!

Happy Holidays!

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April 2010 Exercise – Rafih Benjelloun

Tags

282024, Atlanta, basil, Bauscher, chef, Cilantro, Come4Table, cream, Deep Plate, Executive Chef, Facebook, GA, herb, Imperial Fez/ IBIZA, Moroccan, mussels, oregano, parsley, platter, Rafih Benjelloun, sauce, thyme

April 2010 Exercise – Rafih Benjelloun, Executive Chef, Imperial Fez/ IBIZA, Atlanta, GA

Mussels in Moroccan herb cream sauce with thyme, basil, oregano, parsley and cilantro

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

April 2010 Exercise – Josh Haskal

Tags

282024, Bauscher, CA, chef, Come4Table, Deep Plate, Facebook, Josh Haskal, Long Beach, Long Beach City College Culinary Arts, Malbec, platter, Risotto, short rib, Steve Caballero

April 2010 Exercise – Josh Haskal, Long Beach City College Culinary Arts, Long Beach, CA

Malbec Braised Short rib with Herbed Risotto – Made By Josh Haskal with Instructor Chef Steve Caballero

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

April 2010 Exercise – Stephen Caballero

Tags

282024, Bauscher, brussle sprouts, CA, chef, Come4Table, Deep Plate, Facebook, Instructor Chef, loin, Long Beach, Long Beach City College Culinary Arts, Mushrooms, Mustard, platter, Pork, Rosemary, Shallots, Stephen Caballero

April 2010 Exercise – Stephen Caballero, Instructor Chef, Long Beach City College Culinary Arts, Long Beach, CA

Made by Andrew Oyamada, Fernando Sanchez and Cameron Stelly with Instructor Chef Steve Caballero Long Beach City College over seeing – Rosemary and Mustard Pork Loin with pan seared brussle sprouts, shalots and mushrooms

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

April 2010 Exercise – Jordan Moore

Tags

282024, Apricot, Bauscher, chef, Come4Table, Deep Plate, Executive Sous Chef, Facebook, Foie Gras, Jam, Jordan Moore, orange, Pistachios, platter, Sandwich, SC, Summerville, thyme, Vanilla Glaze, Woodlands Inn

April 2010 Exercise – Jordan Moore, Executive Sous Chef,  Woodlands Inn, Summerville, SC

Hot and Cold Foie Gras Sandwich, Apricot Jam, Orange-Vanilla Glaze, Thyme & Pistachios

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

April 2010 Exercise – Clarence Whitfield

Tags

282024, Bauscher, CFE, chef, cherry, Clarence Whitfield CEC, Come4Table, Corporate Chef, Deep Plate, Facebook, GA, Gwinnett Medical Center, Lamb, Lawrenceville, platter, plum, sauce, Shanks

April 2010 Exercise – Clarence Whitfield CEC,CFE, Corporate Chef, Gwinnett Medical Center, Lawrenceville, GA

Lamb Shanks w/ cherry plum sauce

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

April 2010 Exercise – Troy Schulte

Tags

282024, Bauscher, cabbage, chef, Come4Table, Deep Plate, Executive Chef, Facebook, Fans, OK, platter, scallops, Troy Schulte, Tulsa

April 2010 Exercise – Troy Schulte, Executive Chef, Fans, Tulsa, OK

Stuffed Scallops on Pickled Cabbage

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

April 2010 Exercise – Bradley Labarre

Tags

282024, au poivre, baby arugula, Baguette, Bauscher, Beef, belly, black, Cabarrus Country Club, Carolina, chef, Chef Bradley Labarre CEC, Cola, Come4Table, Concord, Deep Plate, Eggs, Executive Chef, Facebook, Gastrique, Granny Smith Apple, Local, Lumpia, NC, Olive Oil, platter, Pork, Quail, Sea Salt, Tartare, Tenderloin, Vinaigrette, Virgin

April 2010 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC

Local pork three ways

Crispy Braised Pork Belly with a Cola Gastrique, Braised Pork Lumpia with Eastern Carolina Style Vinaigrette and Pork Tenderloin Au Poivre with Granny Smith Apple Reduction Garnished with Local Baby Arugula.

Classic Beef Tartare with Local Fried Quail Eggs, Crispy Baguette and Local Baby Arugula Garnished with Extra Virgin Olive Oil and Black Sea Salt

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook

April 2010 Exercise – Marilyn Robson

Tags

282024, Bauscher, buttermilk, CA, chef, Chocolate, Citrus-Grand, Come4Table, Compote, Cotta, croutons, Decadence, Deep Plate, Facebook, Irvine, Marilyn Robson, Marnier, Panna, Pastry Chef, platter, Shady Canyon Golf Club

April 2010 Exercise – Marilyn Robson, Pastry chef, Shady Canyon Golf Club, Irvine, CA

Buttermilk Panna Cotta with Citrus-Grand Marnier Compote and Chocolate Decadence Croutons

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

http://deepplate.wordpress.com and “Deep Plate” on Facebook