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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September 2012 Exercise – Sean M. Collins

Tags

621227, achiote oil, baby beet frites, Bauscher, chef, Chef de Cuisine, chive oil, Deep Plate, Facebook, grapefruit dressing, Japonais Restaurant & Lounge Las Vegas, Las Vegas, Mirage Hotel & Casino, NV, satsumaimo, Sean M. Collins, Seared red snapper, Tafelstern

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

Seared red snapper with grapefruit dressing, chive and achiote oils, and satsumaimo and baby beet frites

 

 

 

How do I get involved?  CLICK HERE!

 

 

 

We are Green, read about it HERE

 

 

 

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October 2011 Exercise – Takara Barnes

Tags

701878, bacon, Bauscher, Braised, brussels, CA, Celeriac, chef, Chef de Cuisine, Currant American Brasserie, Cushion, Deep Plate, Facebook, glaze, Maître Structure, Madeira, Meat, Pork, remoulade, Roasted, Root, San Diego, Shallots, sprouts, Tafelstern, Takara Barnes

October 2011 Exercise – Takara Barnes, Chef de Cuisine, Currant American Brasserie, San Diego, CA

 

 

Braised Pork Cushion Meat, roasted Brussels sprouts with bacon and shallots, celeriac root remoulade and Madeira glaze

 

 

How do I get to join in?  CLICK HERE!

 

 

The full brochure is here: Maître Structure

 

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September 2011 Exercise – Takara Barnes

Tags

921613, Artisan, baby carrots, Bauscher, CA, caramelized, chef, Chef de Cuisine, chipollini, Coq au Vin, Currant American Brasserie, Deep Plate, Enjoy, Facebook, ferns, flowers, Grapes, green, Grilled, macadamia, Micro, Mixed, Mushrooms, Nuts, Onions, Pan roasted, pohole, quick pickled, Roasted, Salad, San Diego, Sesame, Tafelstern, Takara Barnes, tomato, Vinaigrette, wild

September 2011 Exercise – Takara Barnes, Chef de Cuisine, Currant American Brasserie, San Diego, CA

Artisan mixed green salad, quick pickled pohole ferns, roasted grapes, macadamia nuts and grilled tomato and sesame vinaigrette

Coq au Vin served with caramelized chipollini onions, pan roasted wild mushrooms, baby carrots and micro flowers

 

 

How do I get involved?  CLICK HERE!

 

 

Are you ENJOYing this plate? Peek here!

 

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November 2010 Exercise – Dave Himmelberger

Tags

Baby Vegetables, Bauscher, Charlotte, chef, Chef de Cuisine, Dauphinoise, Dave Himmelberger, Deep Plate, Facebook, Farro, Foam, hazelnut, honey, Jus, Medallions, Micro, Mizuna, NC, Noble's Restaurant, pearl onions, platter, Pork, Sweet Potatoes, T152040, Tafelstern, Tega Hills, Tenderloin, Thyme-Bacon

November 2010 Exercise – Dave Himmelberger, Chef de Cuisine, Noble’s Restaurant, Charlotte, NC

Roasted Pork Tenderloin Medallions, Thyme-Bacon Jus, Smoked NC Mountain Honey, Puffed Farro, Dauphinoise Sweet Potatoes, Caramelized Pearl Onions, Glazed Baby Vegetables, Hazelnut Foam, Tega Hills Micro Mizuna

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:  Avantgarde by TAFELSTERN

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August 2010 Exercise – Dave Himmelberger

Tags

Bowl, Charlotte, chef, Chef de Cuisine, Cherry-Duck Jus, Contour, Dave Himmelberger, Deep Plate, Facebook, Figs, Foie Gras, Gran Marnier, NC, Noble's Restaurant, Pistachios, polenta, Poundcake, Sonoma, Square, T355821, Tafelstern, tray

August 2010 Exercise – Dave Himmelberger, Sous Chef, Noble’s Restaurant, Charlotte, NC

Seared Sonoma Foie Gras, Gran Marnier-Glazed Figs, Toasted Pistachios, Grilled Polenta Poundcake,  Cherry-Duck Jus

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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July 2010 Exercise – Dave Himmelberger

Tags

aioli, Anson, Balsamic, basil, Black Sesame, Blue Corn, Bluefin, bridge, Charlotte, chef, Chef de Cuisine, Dave Himmelberger, Deep Plate, Facebook, frisée, Ginger, Mills, NC, Noble's Restaurant, platter, rectangle, reduction, Salad, Showpieces, T792633, Tafelstern, talkabout, Tartare, Thai, Tuile, Tuna, Watermelon

June 2010 Exercise – Dave Himmelberger, Chef de Cuisine, Noble’s Restaurant, Charlotte, NC

Bluefin Tuna Tartare, Thai Basil Aioli, Frisee and Candied Ginger Salad, Balsamic-infused Watermelon, Anson Mills Blue Corn-Black Sesame Tuile, Balsamic Reduction

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

Click to view Pleasure by BAUSCHER

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please become a “Fan”.

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February 2010 Exercise – Vaughn Skaggs

Tags

077227, Bauscher, Chef de Cuisine, cherry, Compliments, Deep Plate, Facebook, garlic, line, Market Salamander, mascarpone, Micro, Middleburg, mint, Molasses, Pork, Savoy, Slaw, spiral, Tamworth Pork, VA, Vaughn Skaggs

February 2010 Exercise – Vaughn Skaggs, Chef de Cuisine, Market Salamander, Middleburg, VA

Salt Pork & Slaw

Cherry Smoked Salt Tamworth Pork, Micro Savoy Slaw, Roast Garlic Mascarpone, Balsamic Molasses and Mint

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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October 2009 Exercise – Scott Myers

Tags

amaranth, Chef de Cuisine, chive, cone, Consumme, Deep Plate, Heirloom tomato, L'Auberge Provencale, mint, Oil, Orchard Peaches, petite ruby streaks, sashimi, scallop, Scott Myers, Showpieces, Star Tannery, T796200, Tafelstern, talkabout, VA, Wisteria Gardens

October 2009 Exercise – Scott Myers, Chef De Cuisine, L’Auberge Provencale, Star Tannery, VA

Scallop Sashimi with Orchard Peaches and Mint, Wisteria Gardens petite ruby streaks and amaranth, Heirloom Tomato Consumme garnished with a touch of chive oil

 

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

Collections of past submissions are on the Deep Plate page on Facebook.  Please become a “Fan”. 

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September 2009 Exercise – Kevin Chong

Tags

076218, Bauscher, Big Island, Bloom Bowl, Chef de Cuisine, Chef Mavro Restaurant, Chicharron, Compliments, Confit, crust, Deep Plate, Fish, HI, Honolulu, Kevin Chong, Ogo-Vierge, Photo: Mark “Gooch” Noguchi, sablefish, Salsa, Skin, Verde

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

Confit of Big Island Sablefish, Ogo-Vierge Crust, Salsa Verde, Fish Skin ChicharronPhoto by:  Mark “Gooch” Noguchi

 To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com

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