May 2013 Exercise – Kevin C Doherty

Tags

Bauscher, Boston, Carrot, chef, Deep Plate, Facebook, Feta, Kalamata, Kevin C Doherty, Leg of Lamb, MA, Madeleine, Olive Puree, Pan roasted, pesto, ratatouille, Regional Chef, T792636, Tafelstern, Tantris, TD Garden Boston

May 2013 Exercise – Kevin C Doherty, Regional Chef, TD Garden Boston, Boston, MA

 

Pan Roasted Spring Leg of Lamb, Ratatouille, Kalamata Olive Puree, Feta Madeleine, Carrot Top Pesto

 

Click it, you know you want to! DEEP PLATE!

 

Tantris – Three star rated.  Tafelstern Tasting the World

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December 2012 Exercise – Casey La Rue

Tags

AZ, Braised, Buckwheat, cabbage, Carrot, Casey La Rue, Chestnuts, lemon, Phoenix, pickled, Pork Shoulder, Private Chef, pudding, Salad

December 2012 Exercise – Casey La Rue, Private Chef, Phoenix, AZ

Braised Pork Shoulder & Pickled Chestnuts, Carrot, Buckwheat Salad, Cabbage & Lemon pudding

 

 

 

Do you want to DEEP PLATE?  CLICK HERE!

 

 

 

 

Happy Holidays!

 

 

 

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October 2012 Exercise – Sean M. Collins

Tags

avocado, Bauscher, Big eye tuna, Carrot, chef, Chef de Cuisine, cucumber, Deep Plate, Facebook, Japonais Restaurant & Lounge Las Vegas, Las Vegas, micro wasabi, Mirage Hotel & Casino, mixed greens, NV, ponzu, roasted shimeji, Sashimi Salad, Scottish Salmon, Sean M. Collins, Sesame, Showpieces, T796127, Tafelstern, Vinaigrette

October 2012 Exercise – Sean M. Collins, Chef de Cuisine, Japonais Restaurant & Lounge Las Vegas, Mirage Hotel & Casino, Las Vegas, NV

Sashimi Salad
Big eye tuna, Scottish salmon, mixed greens, micro wasabi, carrot, cucumber, avocado, roasted shimeji and a sesame ponzu vinaigrette.

 

How can I play?  CLICK HERE!

 

 

 

Bauscher’s sexy younger sisters: TAFELSTERN

 

 

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October 2012 Exercise – Jeremiah Clark

Tags

Bauscher, Carrot, chef, Confit, Deep Plate, emulsion, Executive Chef, Facebook, Flank, IN, Jeremiah Clark, Plum's Upper Room, Rabbit, Rabbit Loin, Showpieces, Spinach, T796127, Tafelstern, Zionsville

October 2012 Exercise – Jeremiah Clark, Executive Chef, Plum’s Upper Room, Zionsville, INRabbit Loin wrapped in Rabbit Confit and Flank

Carrot Emulsion

Spinach

 

 

 

How can I play?  CLICK HERE!

 

 

 

Bauscher’s sexy younger sisters: TAFELSTERN

 

 

 

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September 2012 Exercise – Jeremiah Clark

Tags

621227, Bauscher, Carrot, chef, Chef De Partie, chicken leg, Chicken thigh, Deep Plate, Facebook, Full Hand Farm, Jeremiah Clark, Meridian Bar and Restaurant, Petit Lettuce, Prune, Puree, red wine reduction, Simpson Farms, Tafelstern

September 2012 Exercise – Jeremiah Clark, Chef de Partie, Meridian Bar and Restaurant, Indianapolis, IN

Simpson Farms Chicken thigh and leg

Prune Puree

Red Wine Reduction

Full Hand Farm Carrot

Carrot “Sponge”

Petit Lettuce

 

How do I get involved?  CLICK HERE!

 

 

 

We are Green, read about it HERE

 

 

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August 2012 Exercise – Rene Marquis

Tags

077227, Bauscher, Brandon, brown butter, Carrot, chef, Compliments, Deep Plate, Executive Chef, Facebook, Fennel Puree, FL, Gnocchi, Rene Marquis, Roasted Chicken Breast, sage, Spinach, Tafelstern, US Army

August 2012 Exercise – Rene Marquis, Executive Chef, US Army, Brandon, FL

Roasted Chicken Breast on a Bed of Spinach with Carrot and Fennel Puree and Brown Butter and Sage Gnocchi

 

 

 

LET ME PLAY!  DEEP PLATE

 

 

 

Compliment your tabletop

 

 

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July 2012 Exercise – Michael Noonan

Tags

Banquet Chef, broccolini, Carrot, Country Club of Indianapolis, Gastrique, Indianapolis IN, lamb sausage, Michael Noonan, Mint rice, Sundried Tomato

July 2012 Exercise – Michael Noonan, Banquet Chef, Country Club of Indianapolis, Indianapolis IN

Mint rice, carrot, broccolini, lamb sausage, and sundried tomato gastrique

 

 

 

Click it, you know you want to! DEEP PLATE!

 

 

 

 

You have OPTIONS for your tabletop

 

 

 

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May 2012 Exercise – Daniel A. Concepcion

Tags

092186, 717900, Artichoke, Assistant Executive Chef, baby parsnip, Bauscher, Beef Short Rib, Braised, Carrot, chef, Daniel A. Concepcion, Deep Plate, Dusted, Facebook, Green Valley Ranch Resort, Henderson, lacquered, lemon, NV, pink sea salt, Puree, red wine reduction, Shallot, Tafelstern

May 2012 Exercise – Daniel A. Concepcion, Assistant Executive Chef, Green Valley Ranch Resort, Henderson, NV

 

Braised Beef Short Rib with an artichoke puree, dusted with pink sea salt, served with lemon lacquered baby parsnip, carrot, and shallot and served with a red wine reduction

 

 

 

Click it, you know you want to! DEEP PLATE!

 

 

 

Check out fun ways to mix and match articles: Bauscher Select

 

 

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May 2012 Exercise – Vanessa N. Jaurique

Tags

092186, 717900, Bauscher, Brandon, Carrot, Cee bee's Citrus, chef, Chef & Consultant, Deep Plate, Edamame, Facebook, FL, Ginger, Mushroom, Ponzu Sauce, Puree, Risotto, scallops, Seared, Tafelstern, Vanessa N. Jaurique

May 2012 Exercise – Vanessa N. Jaurique, Chef & Consultant, Cee bee’s Citrus, Brandon, FL

 

Seared Scallops, Mushroom-Edamame Risotto, Ginger-Carrot Puree, with Ponzu Sauce

 

 

 

Click it, you know you want to! DEEP PLATE!

 

 

 

 

Check out fun ways to mix and match articles: Bauscher Select

 

 

 

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May 2012 Exercise – Andrew Newberg

Tags

092186, 717900, Andrew Newberg, Barley, Bauscher, breast, Brussel sprouts, candied beets, Carrot, chef, Deep Plate, Des Moines, Facebook, flowers, Head Chef, Herbed, IA, Pate, pheasant, Roasted, Rosemary, Seared, Tafelstern, Taste! To Go Catering & Events, wild

May 2012 Exercise – Andrew Newberg, Head Chef, Taste! To Go Catering & Events, Des Moines, IA

Seared wild pheasant breast on top of herbed barley with candied beets, roasted brussels sprouts and carrot.  Accompanied with peasant pate and rosemary flowers

 

 

 

Click it, you know you want to! DEEP PLATE!

 

 

 

Check out fun ways to mix and match articles: Bauscher Select

 

 

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