10 Saturday Nov 2012
Posted in Showpieces
Tags
Brandon, Cheese Grits, Crisp, Executive Chef, FL, Fresh Herbs, Parmesan, Rene Marquis, Sautéed, shrimp, US Army
September 2012 Exercise – Rene Marquis, Executive Chef, US Army, Brandon, FL
Sauteed Shrimp and Cheese Grits with a Parmesan Crisp and Fresh Herbs
How do I get involved? CLICK HERE!
We are Green, read about it HERE
12 Friday Oct 2012
Posted in Showpieces
Tags
Atlanta, Bauscher, Bavarian, Cardamom, Carrot Cake, Carrot Ribbons, chef, Cream Cheese, Crisp, Deep Plate, Executive Pastry Chef, Facebook, GA, heirloom, Natasha Capper, Piedmont Driving Club, Poached, Showpieces, T796127, Tafelstern, walnut
October 2012 Exercise – Natasha Capper, Executive Pastry Chef, Piedmont Driving Club, Atlanta, GA
Heirloom Carrot Cake with Cardamom Poached
Carrot Ribbons, Cream Cheese Bavarian and Walnut Crisp
How can I play? CLICK HERE!
Bauscher’s sexy younger sisters: TAFELSTERN
01 Tuesday May 2012
Posted in Showpieces
Tags
072635, 921526, Bauscher, chef, consommé, Crisp, Dawn Viola, Deep Plate, Facebook, FL, Florida, Foam, Grilled, herb, Horseradish, lemon, Orlando, pickled, Puree, Research chef and food writer, rind, Roasted, shrimp, Spinach, swizzle, T302329, t792625, Tafelstern, tomato
April 2012 Exercise – Dawn Viola, Research chef and food writer, Orlando, FL
Grilled Florida shrimp, roasted lemon puree, tomato foam, pickled lemon rind, spinach crisp, tomato-horseradish consommé with herb swizzle
Do you want to DEEP PLATE? CLICK HERE!
Tasting the World Vol. 2 by Tafelstern
09 Wednesday Nov 2011
Posted in Avantgarde
Tags
Artichoke, Avantgarde, Bauscher, chef, Crisp, Deep Plate, Executive Sous Chef, Facebook, Herbed, IN, Indianapolis, Justin Miller, Mushroom, Pan-Seared, pesto, Potato, Ragout, scallop, Spinach, T152628, Tafelstern, The Country Club of Indianapolis
November 2011 Exercise – Justin Miller, Executive Sous Chef, The Country Club of Indianapolis, Indianapolis, IN
Pan Seared Scallop, Herbed Mushroom Ragout, Spinach & Artichoke Pesto, Potato Crisp
How can I play? CLICK HERE!
One of Bauscher’s sexy younger sisters: Avantgarde
02 Friday Sep 2011
Posted in Emotion
Tags
932615, 932617, 936107, Apple, Balsamic, Banana, basil, Bauscher, Bradley Labarre, Caprese, chef, chili, Crisp, Crispy, eggplant, Emotion, Facebook, fleur de sel, Freelance Chef, Grilled, heirloom, herb, Japanese, jasmine, Korean, Local, Manchester, maple, NH, Pork, rice, Salad, syrup Deep Plate, Tafelstern, tomatoes, Vinaigrette
August 2011 Exercise – Bradley Labarre, CEC, Freelance Chef, Manchester, NH
Salad Course – Classic caprese salad with local heirloom tomatoes, local basil, fleur de sel and balsamic vinaigrette
Main Course – Crispy Korean pork over local chili herb jasmine rice and grilled local apanese eggplant
Dessert Course – Local apple and banana crisp with local maple syrup
LET ME PLAY! DEEP PLATE
Ever see a buffet fly? EMOTION
05 Friday Aug 2011
Posted in Emotion
Tags
932615, 932617, 936107, Apple, bacon, basil, Bauscher, Black Pepper, Caramel, chef, Chevre, chicken, Crisp, Deep Plate, Dijonnaise, Emotion, Enlightened Flavors / Johnson & Wales University, Eric Stein, Facebook, Foie Gras, Granny Smith, heirloom, ice cream, lemon, Oil, Oxtail, Parmesan, Pave, pecans, roe, salted, Spiced, Tafelstern, tomato, Truffle, Wellness Chef, White Sulphur Springs, WV
August 2011 Exercise – Eric Stein, Wellness Chef, Enlightened Flavors / Johnson & Wales University, White Sulphur Springs, WV
Chevre and Black Pepper Ice Cream, Salted Caramel, Spiced Pecans, Granny Smith Apple
Heirloom Tomato “Roe”, Parmesan Crisp, Lemon Oil, Basil
Oxtail, Foie Gras, and Chicken Pave with Truffle-Bacon Dijonnaise
LET ME PLAY! DEEP PLATE
Ever see a buffet fly? EMOTION
20 Monday Jun 2011
Posted in Stuttgart
Tags
550030, Balsamic, basil, Bauscher, Blueberries, candied, Caviar, Challah, Charlotte, chef, Cherries, Chevre, corn, Crisp, Dave Himmelberger, Deep Plate, Facebook, Fruits, Micro, NC, peaches, Rhubarb, Sous Chef, Strawberries, Stuttgart, sweet, Tafelstern, Tega Hills, Terrine, Varietals
June 2011 Exercise – Dave Himmelberger, Sous Chef, Charlotte, NC
Chevre and Sweet Corn Terrine with Rhubarb & Strawberries; Fruits of Early Carolina Summer: Strawberries, Blueberries, Peaches, Cherries; Challah Crisp; Balsamic “Caviar”; Candied Rhubarb; Tega Hills Micro Basil Varietals
I WANT TO DEEP PLATE!
100 years of tradition. Stuttgart.
18 Friday Mar 2011
Posted in Inspiration
Tags
"Lobster Waldorf", Apple, arugula, Bauscher, Beet, brushed, Butter-poached, candied, Charlotte, chef, claw, Crisp, Deep Plate, Executive Chef, Facebook, Fall Mix, fluid, honey, Inspiration, lobster, Lucky Leaf, Myers Park Country Club, NC, Port Wine, Scott Craig, Tafelstern, thyme, Vinaigrette, walnuts
March 2011 Exercise – Scott Craig, Executive Chef, Myers Park Country Club, Charlotte, NC
“Lobster Waldorf”- butter poached lobster claw, apple crisp, port wine-candied walnuts, Lucky Leaf Fall Mix and arugula with honey-thyme vinaigrette, brushed with beet fluid gel
Want to join the fun? CLICK HERE!
Are you inspired? Inspiration
10 Friday Dec 2010
Posted in Inspiration
Tags
aioli, Bauscher, CAB, Capers, Charlotte, chef, Cornichons, Crisp, Deep Plate, Facebook, Inspiration, lemon, Matthew Tillman, Myers Park Country Club, NC, Potato, Prime Beef, Quail Egg, Restaurant Chef, Shallots, Tafelstern, Tartare, zest
December 2010 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club, Charlotte, NC
A CAB Prime Beef Tartare seasoned with Shallots, Capers, Cornichons, and Lemon Zest, served with a Quail Egg, Tartare Aioli and a Potato Crisp
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
10 Wednesday Nov 2010
Posted in Avantgarde
Tags
AZ, Balsamic vinaigrette, basil, Bauscher, Caviar, chef, Crisp, Culinary Student, Deep Plate, Facebook, heirloom, Parmesan, Phat (Pat) Chau, platter, Scottsdale, T152040, Tafelstern, tomato
November 2010 Exercise – Phat (Pat) Chau, Culinary Student, Scottsdale, AZ
Heirloom tomato caviar on a parmesan crisp, topped with shredded parmesan and basil, with balsamic 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 “Like” us.
To review the full collection: Avantgarde by TAFELSTERN
