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Archive for the ‘Silhouette’ Category

August 2009 Exercise – Kevin Jones, Wyndham Hotel Conference Center,Lisle, IL,
Almond dacquoise with raspberry coulis , white chocolate mousse, orange liquor ladyfingers and toffee crunch bottom Let there be love
 To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com
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August 2009 Exercise – Jorge de la Torre, Dean of Culinary Education, Johnson & Wales University, Denver, CO
Roasted beet and Greek yogurt cold borscht with micro quilquina

To participate in the September exercise, please send an e mail to: jeffrey@bauscherinc.com
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August 2009 Exercise – Kelvin Fitzpatrick, Executive Chef, Harmony Golf Preserve, Harmony, FL
Spicy Sashimi & Chicken
Duo rolled in a sweet origami mango wrap with Sushi rice cucumber, carrot and tomato accompanied by wasabi aioli, fresh chive, parsley, wasabi leaf and a pickled ginger rose.

To participate in the September exercise, please send an e mail to: [...]

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August 2009 Exercise – Kelly G. Mullarney, Owner, Chef Innovations Inc., Orange, CA
Heirloom Tomato Gazpacho with a Seared Sea Scallop and Fresh Herb Salad

Sautéed Sweet Peas with Mint

Sautéed Rainbow Carrots

To participate in the September exercise, please send an e mail to: jeffrey@bauscherinc.com
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August 2009 Exercise – Angel Cruz, Executive Chef, The Pub Restaurant and Caterers, Kenne, NH 
Chicken Cruz
A blend of cheeses are backed in to two fresh chicken breasts.  They are then covered with a special mushroom and wine gravy.

To participate in the September exercise, please send an e mail to: jeffrey@bauscherinc.com
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August 2009 Exercise – Troy Schulte, Executive Chef, Co-Director, Fans, Tulsa, OK
Sautéed Shrimp & Mussels with Spinach Fettuccini

To participate in the September exercise, please send an e mail to: jeffrey@bauscherinc.com
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August 2009 Exercise – Jason Lynn, Executive Sous Chef, Ramada Plaza Doha, Doha,  State of Qatar
 Hand pulled king Crab, Avocado & sweet chilli with Wasaba Mayonaise served on Tempura Pink Ginger finished with Lemon infused Soya reduction.

 
Sweet corn & potato Chowder with Poached King Crab & chives

 
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August 2009 Exercise – Eric Stein, Wellness Chef, Enlightened Flavors, Denver, CO
 
Ginger Glazed Pork, Roasted Root Vegetables, Braised Beet Greens, Smoked Cheddar Cornbread, and Pickled Watermelon.
 
To participate in the September exercise, please send an e mail to: jeffrey@bauscherinc.com
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August 2009 Exercise – Arnd Sievers, Executive Chef, Sheraton Burlington Hotel and Conference Center, Burlington, VT
 
Trilogy of Seafood served with Red Pepper Oil
Lemon scented grilled scallops, drizzled with balsamic reduction, soy, and ginger, spiced tuna tatar, on a sea salt and crushed pepper crostini, sashimi of Canadian salmon, on a seaweed salad.  

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August 2009 Exercise – Jennifer Morgante, Jenn’s Sweet Temptations, Woodbury, CT
 Port soaked cherries, dutch funnel cake, granola and chocolate sauce

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