Posted in Essentials, Showpieces, tagged Tafelstern, Showpieces, talkabout, Deep Plate, cone, soy, Tangerine, sauce, asparagus, Fries, T796200, Marblehead, Kate David-Hays, Facebook, Caterer, Amuse Bouche Catering, MA, T906228 on October 28, 2009 | Leave a Comment »
October 2009 Exercise – Kate David-Hays, Caterer, Amuse Bouche Catering, Marblehead, MA
Asparagus Fries with a Tangerine Soy Sauce
To participate in the November exercise, please send an e mail to: jeffrey@bauscherinc.com
See all your favorite chefs’ collections of past submissions at Deep Plate page on Facebook.
Please become a “Fan”. http://deepplate.wordpress.com
Posted in Essentials, tagged Bowl, chef, Deep Plate, Essentials, Executive Chef, Foothills Brewing, Jumbo lump crab meat, NC, Phillip Elmore, Salsa, scallops, Seafood, shrimp, soft shell crab, Square, T905822, Tafelstern, Tower, tropical fruit, Winston-Salem on June 30, 2009 | Leave a Comment »
June 2009 Exercise – Phillip Elmore, Executive Chef, Foothills Brewing, Winston-Salem, NC
Seafood Tower with Jumbo lump crab meat, Shrimp and scallops with a tropical fruit salsa and a pan seared soft shell crab
To participate in the August exercise, please send an e mail to: jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in All-Stars, Essentials, tagged Andy Floyd, arugula pesto aioli, à la nage, Bowl, butternut squash, chef, chicken, CO, Cook Street School of Fine Cooking, cream, Deep Plate, Denver, Essentials, Halibut, Puree, roulade, sauce, Spring, Square, T905822, Tafelstern, vegetables on June 30, 2009 | 2 Comments »
June 2009 Exercise – Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver, CO
Poached chicken roulade with butternut squash purée and cream sauce
Pan fried halibut à la nage with spring vegetables and arugula pesto aioli
To participate in the July exercise, please send an e mail to: jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in All-Stars, Essentials, tagged Bowl, breast, Brioche, Charlotte, Crisp, Deep Plate, duck, Essential, Executive Chef, Jason Shillinglaw, NC, Pancetta, Providence Country Club, Square, Sweet Peas, Sweet Potato, T905822, Tafelstern on June 29, 2009 | 1 Comment »
June 2009 Exercise – Jason Shillinglaw, Executive Chef, Providence Country Club, Charlotte, NC
Roasted Duck Breast (cured pancetta style), Sweet Peas, Sweet Potato, & Brioche Crisp
To participate in the August exercise, please send an e mail to: jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in All-Stars, Essentials, tagged Bowl, cake, Caramel, chef, Chocolate, Cocoa, crème, Deep Plate, Essentials, Hawaiian sea salt, Jason Reaves, Market Salamander, Middleburg, mousse, nibs, Pastry Chef, pate sucree, peanut butter, Reaves's Peanut Butter Cup, sauce, sesame seeds, Square, T905822, Tafelstern, tart, Three Lights Photography, VA on June 26, 2009 | Leave a Comment »
June 2009 Exercise – Jason Reaves, Pastry Chef, Market Salamander, Middleburg, VA
Reaves’s Peanut Butter Cup
The tart is a peanut butter-pate sucree, filled with chocolate mousse and peanut butter cup creme. The tart sits on top of three peanut butter cake balls, which have been rolled in black and white sesame seeds, and crushed cocoa nibs. The sauce is [...]
Posted in Essentials, tagged Bowl, chef, Crème Fraiche, Deep Plate, Douglas Hinners, Essentials, Gelato, Lavander, Pacific Lutheran University, Square, T905822, Tacoma, Tafelstern, WA, Watermelon Soup on June 24, 2009 | Leave a Comment »
June 2009 Exercise – Douglas Hinners, Lead Cook, Pacific Lutheran University, Tacoma, WA
Watermelon Soup with Creme Fraiche Gelato and Lavander
The plate used for the June 2009 Exercise:
To participate in the July exercise, please send e mail to: jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in Essentials, tagged Bowl, Brian Berling, chef, Deep Plate, Essentials, Finn Marketing Group, FL, Gulf Shrimp Corn Chowder, Square, T905822, Tafelstern, Tampa on June 24, 2009 | Leave a Comment »
June 2009 Exercise – Brian Berling, Corporate Chef, Finn Marketing Group, Tampa, FL
Gulf Shrimp Corn Chowder
To participate in the July exercise, please send an e mail to: jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in Essentials, tagged avocado, AZ, Bowl, chef, chile de arbol, crabmeat, Deep Plate, Essentials, Executive Chef, Hilton Phoenix Airport, Juan Vasquez-Santos, Phoenix, remoulade, sauce, Square, T905822, Tafelstern on June 23, 2009 | Leave a Comment »
June 2009 Exercise – Juan Vasquez-Santos, Executive Chef, Hilton Phoenix Airport, Phoenix, AZ
stuffed fried avocado w/crabmeat with roasted chile de arbol and remoulade sauce
The plate used for the June 2009 Exercise:
To participate in the July exercise, please send an e mail to: jeffrey@bauscherinc.com
http://deepplate.wordpress.com
Posted in Essentials, tagged Balsamic, Bowl, chef, Deep Plate, Essentials, Executive Chef, filet, garlic, gorgonzola, IL, Kevin Jones, Lisle, potato chips, Square, T905822, Tafelstern, Wyndham Hotel Conference Center on June 23, 2009 | 1 Comment »
June 2009 Exercise – Kevin Jones, Executive Chef, Wyndham Hotel Conference Center, Lisle, IL
Aged filet with gorgonzola crumble 18 year balsamic and garlic potato chips
The plate used for the June 2009 Exercise:
To participate in the July exercise, please send an e mail to: jeffrey@bauscherinc.com
http://deepplate.wordpress.com
