December 2009 Exercise – Kelly G. Mullarney, Owner, Chef Innovations, Inc., Orange, CA

Seared Sea Scallop with Prosciutto, Persimmon & an Arugula Salad

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”. 

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November 2009 Exercise – Jason Lynn, Executive Sous Chef, Ramada Plaza Doha, Doha, State of Qatar

Oyster fritters in a sparkling wine batter with horseradish cream & Tabasco 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”. 

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November 2009 Exercise – Timothy Riesmeyer, Chef, Lodge at Sea Island, Simons Island, GA

Braised wild boar back strap, black berry demi and seared foccocia with roasted pumpkin seed green peas

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”. 

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November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC

Appetizer of mini egg-rolls filled with duck confit, dried cranberries, currants and pistachios seasoned with siracha, mirin and ponzu; served with a spicy fresh kimchi and crispy wonton strips for texture contrast; the plate is garnished with siracha and ponzu

Small main/ starter course of local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown sauce.

Most all of the items in the above are local

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”.

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November 2009 Exercise – Kelly G. Mullarney, Owner, Chef Innovations, Inc., Orange, CA

Pan-Roasted Chilean Sea Bass with Braised Celery Hearts, Oven-Dried Heirloom Tomatoes and a Celery Leaf Salad

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”. 

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November 2009 Exercise – Jeremy Miller, Sous Chef Ireland’s Steak House, Hyatt Regency Bonaventure, Weston, FL

Nelson Erazo Shrimp wrapped in potato and fried with a Curry dipping 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”. 

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November 2009 Exercise – Robert Wilson, Sous Chef, Wingate University, Wingate, NC

Mini crab cakes w/ a strawberry and habanero pepper puree and beef tenderloin w/ roasted red pepper and chocolate demi-glaze

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 Deep Plate page on Facebook.  Please become a “Fan”. 

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November 2009 Exercise – Kimberly Austin, Executive Chef, Chattanooga Community Kitchen, Chattanooga, TN

Surf and Turf – steak au poivre and garlic shrimp

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”. 

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November 2009 Exercise – Kristy Schertzer, Executive Chef, Morrison Senior Dinning – Friends Homes West, Greensboro, NC

Meatloaf stuffed dates wrapped in bacon with chipolte pepper dipping 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 Deep Plate page on Facebook.  Please become a “Fan”. 

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November 2009 Exercise – Joseph Orate, Executive Chef / Chef Instructor, Grossmont College, El Cajon, CA

Asian Salad with Marinated Vegetables and Fried Spring Roll

Panko Crusted Seabass with Ginger fused Risotto, Chili sauce accompanied Baby Greens, Goat Cheese and Sesame Beet Vinaigrette

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