03 Tuesday May 2011
Posted in Essentials
Tags
aioli, Bauscher, BLT, chef, Cracklin, Culinary Educator/Corporate Chef, Deep Plate, Essentials, Facebook, fennel, Glenn Brown, IN, Indianapolis, Parmesan, pickled, Pork, sage, Tafelstern, The Chef’s Academy, toasted, tomato
April 2011 Exercise – Glenn Brown, Culinary Educator/Corporate Chef, The Chef’s Academy, Indianapolis, IN
Pork Cracklin BLT with sage tomato, pickled fennel and toasted parmesan aioli
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29 Friday Apr 2011
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Alessandria, Bauscher, Black Truffle, chef, Deep Plate, Essentials, Executive Chef, Facebook, FL, Langhe, Miami Beach, Mushrooms, Nicola Carro, Piedmont, porcini, Quattro Gastronomia Italiana & Sosta Pizzeria, Tafelstern, Tagliolini, Valdossola cheese
April 2011 Exercise –Nicola Carro, Executive Chef, Quattro Gastronomia Italiana & Sosta Pizzeria, Miami Beach, FL
Langhe Tagliolini with Alessandria porcini mushrooms, Piedmont Black Truffle and Valdossola cheese
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29 Friday Apr 2011
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asparagus, Bauscher, Cauliflower, Charlotte, chef, Cotta, Deep Plate, Early, Essentials, Facebook, Formal Dining Sous Chef, Grapefruit, Mathew Tilman, Myers Park Country Club, NC, orange, Panna, Salad, Spring, Tafelstern
April 2011 Exercise – Mathew Tilman, Formal Dining Sous Chef, Myers Park Country Club, Charlotte, NC
Cauliflower Panna Cotta with Orange, Grapefruit, and Early Spring Asparagus Salad
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28 Thursday Apr 2011
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Bauscher, Beet, Boston, chef, Chop, Confit, crunchy, Deep Plate, Director of F&B Operations / Corporate Executive Chef, Essentials, Facebook, Grilled, Lamb, MA, Nicholas Calias, olive, Potato, Tafelstern, Terrine, The Colonnade Hotel & Brasserie Jo, tomato
April 2011 Exercise – Nicholas Calias, Director of F&B Operations / Corporate Executive Chef, The Colonnade Hotel & Brasserie Jo, Boston, MA
Grilled Lamb Chop, Beet terrine, confit potato, olive sphere, crunchy tomato
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28 Thursday Apr 2011
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baked, Bauscher, Canada, chef, Deep Plate, Essentials, Facebook, Halibut, Joey Restaurant, Lloyd Taganahan, Medley, Saucier and Apprentice, Tafelstern, Tosazu, Vancouver
April 2011 Exercise – Lloyd Taganahan, Saucier and Apprentice, Joey Restaurant, Vancouver, Canada
Baked Halibut Medley with Tosazu
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27 Wednesday Apr 2011
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arugula, baby carrots, Bauscher, Brioche, brown butter, Brulee, butter, BV Nguyen, chef, cherry, Cherry Tomatoes, cognac, Coriander, Deep Plate, english peas, Essentials, Facebook, fig, Fine Herbs, Foam, Foie Gras, heirloom, Hudson Valley, infused, Jam, mascarpone, mezza, Micro, Moshulu Restaurant, Orzo, oven roasted, PA, Philadelphia, Port Wine, Powder, Puree, quick cured, red veined sorrel, reduction sauce, Salmon, sauce, Scottish, Seared, Sous Chef, Tafelstern, vanilla
April 2011 Exercise – BV Nguyen, Sous Chef, Moshulu Restaurant, Philadelphia, PA
Coriander quick cured Scottish salmon, mascarpone orzo with english peas and oven roasted cherry tomatoes, english pea puree with fine herbs, roasted heirloom baby carrots, roasted carrot butter sauce and foam, mezza arugula garnish
Hudson Valley cognac and vanilla infused foie gras brulee over seared brioche topped with port wine fig and cherry jam. Port wine reduction sauce, foie gras brown butter powder, micro arugula, red veined sorrel
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27 Wednesday Apr 2011
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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
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26 Tuesday Apr 2011
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avocado, Bauscher, Charlotte, chef, compressed, corn, crab, cucumber, Deep Plate, Essentials, Executive Chef, Facebook, Myers Park Country Club, NC, Puree, Radish, Roasted, Salad, Scott Craig, Tafelstern
April 2011 Exercise – Scott Craig, Executive Chef, Myers Park Country Club, Charlotte, NC
Crab, Roasted Corn and Compressed Cucumber Salad with Roasted Radish Puree and Avocado
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25 Monday Apr 2011
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Atlanta, Bauscher, chef, citrus, Deep Plate, Essentials, Executive Pastry Chef, Facebook, GA, Gelato, Gianduja, hazelnut, Natasha Capper, Piedmont Driving Club, raspberries, stewed, Tafelstern, tart
April 2011 Exercise – Natasha Capper, Executive Pastry Chef, Piedmont Driving Club, Atlanta, GA
Citrus Hazelnut Tart with Gianduja Gelato and Stewed Raspberries
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24 Sunday Apr 2011
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Apples, Bauscher, Charlotte, chef, chick peas, Cremini, Dave Himmelberger, Deep Plate, demi, Essentials, Facebook, Fried, goat, Goat Chop, Grilled, Mushrooms, NC, Oakridge Farm, parsnip, Pea Shoots, Pom Pom, Potato, Ras el Hanout, Risotto, Roasted, Sautéed, Sous Chef, Tafelstern, Tega Hills, thyme
April 2011 Exercise – Dave Himmelberger, Sous Chef, Charlotte, NC
Grilled Oakridge Farm Goat Chop, Parsnip-Potato “Risotto”, Sauteed Apples with Ras el Hanout, Roasted Pom Pom & Cremini Mushrooms, Thyme-Goat Demi, Fried Chick Peas, Tega Hills Pea Shoots
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