September 2011 Exercise – Joe Orate

Tags

921613, Bauscher, bell pepper, Bermuda Onion, Black Olives, Bread Stick, CA, Carrot, Celery, cheese, chef, Confetti, Coordinator - Culinary Programs, cucumber, Deep Plate, El Cajon, Enjoy, Facebook, Feta, Greens, Grissini, Grossmont College, herb, Joe Orate, lemon, Tafelstern, tomato, Vinaigrette

September 2011 Exercise – Joe Orate, Coordinator – Culinary Programs, Grossmont College, El Cajon, CA

Medley of Greens with Tomato, Celery, Carrot and Cucumber, Bell Pepper and Bermuda Onion Confetti, Black Olives, Feta Cheese, Grissini Bread Stick and Lemon Herb Vinaigrette

 

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August 2011 Exercise – Casey La Rue

Tags

932615, 932617, 936107, AZ, Bauscher, Black bean, Cantonese, Casey La Rue, Celery, chef, Chinese, daikon, Deep Plate, dumpling, Emotion, Facebook, Foie Gras, Ginko, Nuts, Octopus, Phoenix, pickled, Pork Jus, Private Chef, Roasted, sauce, Tafelstern

August 2011 Exercise - Casey La Rue, Private Chef, Phoenix, AZ

Octopus in Cantonese Black Bean Sauce

Foie Gras Dumpling in Roasted Pork Jus

Pickled Chinese Celery, Daikon and Ginko Nuts

 

LET ME PLAY!  DEEP PLATE

 

 

Ever see a buffet fly? EMOTION

 

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August 2011 Exercise – John Beecham

Tags

932615, 932617, 936107, baby, basil, Bauscher, blossoms, Celery, chef, cherry tomato, CT, cube, Deep Plate, Emotion, Executive Sous Chef, Facebook, fennel, Foam, Foie Gras, fresh, gel, Ginger, Hamden, John Beecham, lemon, lobster, Mozzarella, New Haven Country Club, pickled, reduction, Salad, shaved, sheet, stock, Tafelstern, tail, thyme, Truffle, vanilla, Watermelon, white balsamic

August 2011 Exercise John Beecham, Executive Sous Chef, New Haven Country Club, Hamden, CT

Watermelon cube with pickled ginger and fennel foam

Fresh Mozzarella and Cherry tomato salad with shaved celery, baby basil and lemon thyme blossoms out of the club garden. Topped with a white balsamic reduction

Foie gras and lobster tail on a lobster stock, vanilla and truffle gel sheet

 

LET ME PLAY!  DEEP PLATE

 

 

Ever see a buffet fly? EMOTION

 

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April 2011 Exercise – Eddie Wilson

Tags

bacon, Bauscher, Braised, Carrot, Celery, chef, Chowder, Clam, Clams, deconstructed, Deep Plate, Eddie Wilson, Essentials, Executive Chef, Facebook, Manhattan, Mico-greens, Puree, Raleigh NC, Steamer, Tafelstern, The Chef's Academy

April 2011 Exercise – Eddie Wilson, Executive Chef, The Chefs Academy, Raleigh NC

 

 

Deconstructed Manhattan Clam Chowder Steamer Clams, Braised bacon, Carrot Puree and Celery Mico-greens

Want to join the fun?  CLICK HERE!

Click here for sexy china! Essentials

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December 2010 Exercise – Casey La Rue

Tags

AZ, Bauscher, Braised, Casey La Rue, Celery, Ceviche, chef, cooked in ash, Deep Plate, Facebook, glazed, Inspiration, Kale, Kholrabi, Mackerel, Phoenix, Pork Loin, Private Chef, Puree, Purple Potato, Sweet Potato, Tafelstern, turnips

December 2010 Exercise – Casey La Rue, Private Chef, Phoenix, AZ

Mackerel Ceviche, Purple Potato, Kholrabi, and variations of Celery

Pork Loin cooked in ash with sweet potato puree, glazed turnips, and braised kale

 

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 “Like” us.

To review the full collection: Inspiration by Tafelstern

 

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September 2010 Exercise – Daniel A. Concepcion

Tags

112625, 114050, Bauscher, Bonn Plus, bulb, carrots, Celery, chef, cocktail, Daniel A. Concepcion, Deep Plate, Executive Chef, Facebook, fennel, granite, heirloom, Jumbo, Las Vegas, NV, Onions, platter, sauce, Sherry, shrimp, Siena Bistro, Siena Golf Club, sugar tray, tomato

September 2010 Exercise – Daniel A. Concepcion, Executive Chef, Siena Bistro, Siena Golf Club, Las Vegas

Jumbo Shrimp cocktail, poached with fennel bulb, carrots, sherry, onions, celery, served with an heirloom tomato granitá and a kicked up cocktail 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 “Like” us.

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August 2010 Exercise – Daniel A. Concepcion

Tags

basil tortilla, bell, Bowl, brunoise, Celery, chef, Contour, Daniel A. Concepcion, Deep Plate, Executive Chef, Facebook, Gourmet, green, Greens, juice, Las Vegas, lemon, Lettuce, lobster, mayonnaise, NV, Onion, peppers, Siena Bistro, Siena Golf Club, Square, T355821, Tafelstern, tail, tomatoes, tray, wrap, yellow

August 2010 Exercise – Daniel A. Concepcion, Executive Chef, Siena Bistro, Siena Golf Club, Las Vegas, NV

Lobster Wrap, grilled lobster tail, diced tomatoes, diced green and yellow onion, celery, mayonnaise, lemon juice, shredded lettuce wrapped in a tomato basil tortilla, garnished with gourmet greens, and brunoise yellow bell peppers

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 “Like” us.

View the brochure:  Contour by TAFELSTERN

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November 2009 Exercise – Kelly G. Mullarney

Tags

Bambu, CA, Celery, Celery Hearts, Chef Innovations, Chilean Sea Bass, Deep Plate, Facebook, heirloom, Inc., Kelly G. Mullarney, Leaf, orange, Owner, platter, rectangle, Salad, Showpieces, t7962625, Tafelstern, talkabout, tomatoes

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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June 2009 Exercise – Kevin Chong

Tags

Abalone, Bacalao, Balsamic, Big Island, Bowl, Cacao, Celery, Ceviche, chef, Chef de Cuisine, Chef Mavro Restaurant, Chimichurri, Cilantro, citrus, Croquettes, Deep Plate, Essence, Essentials, Foie Gras, Grape Sauce, Grapes, HI, Honolulu, Hudson Valley, Kevin Chong, Pecan Crust, pickled, Square, T905822, Tafelstern, Terrine

June 2009 Exercise – Kevin Chong, Chef de Cuisine, Chef Mavro Restaurant, Honolulu, HI

Big Island Abalone Ceviche with Red Chimichurri, Bacalao Croquettes and Cilantro Essence

 

 

Terrine of Hudson Valley Foie Gras with a Cacao/Balsamic Glazed Pecan Crust, Pickled Grapes, Citrus Braised Celery and Fresh Grape Sauce

 

Photos by:

Mark “Gooch” Noguchi

The plate used for the June 2009 Exercise:

 

 

 

 

 

 

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

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