July 2014 Exercise – Sue Welch

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Sue Welch, Pastry Chef, Indianapolis, IN

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Plum wine marinated sautéed plums with spices; lemon curd and rum raisin ice cream in a sponge cake ring

Garnished with almond granola and reduced wine sauce

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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July 2014 Exercise – Michael Vancil

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Michael Vancil, Chef de Parte, Hillcrest Country Club, Indianapolis, IN

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Lobster Salad w/ Cucumbers and Curry Dill Mayonnaise Over a Toasted Brioche Bread

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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July 2014 Exercise – Andrew Weiss

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Andrew Weiss, Chef/Owner, Redneck Tapas & Bourbon Bar, Las Vegas, NV

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“Shrimp & Grits”

Roasted Shrimp, Anson Mills Red Peas & Rice Grits, White Corn Salad

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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July 2014 Exercise – Taras Virstiouk

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Taras Virstiouk, Executive Chef, Glen Flora Country Club, Waukegan, IL

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Ahi Tuna with sundried tomato and nicoise olive tapenade, avocado mousse, compressed watermelon, 600 day old prosciutto, baby arugula, feta cheese and smoked black lava salt

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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July 2014 Exercise – Eddie Wilson

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Eddie Wilson, Executive Chef, Talley Student Union, North Carolina State University, Raleigh, NC

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Kale Caesar Salad with Poached Salmon and a Parmesan Crisp

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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July 2014 Exercise – Jeff Williams

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Jeff Williams, Junior Sous Chef, Glen Flora Country Club, Waukegan, IL

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Pan Seared Foie Gras, Apple and Apricot Ginger Chutney, Roasted Baby Beets, Pickled Ramps and House Cured Duck Prosciutto Crackling

Pleasure by Bauscher

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July 2014 Exercise – Martin Reczek

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Martin Reczek, Campus Executive Chef, Compass Group, Halliburton World Head Quarters, Houston, TX

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Deconstructed Chicken Tortilla Soup with Cotija cheese, cilantro and chicharones

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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July 2014 Exercise – Martin Reczek

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Martin Reczek, Campus Executive Chef, Compass Group, Halliburton World Head Quarters, Houston, TX

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Miso Injected, Pecan Smoked Brisket Boa Bunz with house made pickles jalapenos, daikon and carrot

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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July 2014 Exercise – Vanessa N. Jaurique

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Vanessa N. Jaurique, Chef Instructor, Metropolitan Ministries, Riverview, FL

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Seared Chilean Sea Bass with Citrus-Ginger Poached Mussels with Roasted Red Pepper & Tomato Puree

Pleasure by Bauscher

I WANT TO DEEP PLATE!

http://deepplate.wordpress.com

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