May 2012 Exercise – Antonio F. Alano

Tags

092186, 717900, aioli, Almond slices, Antonio F. Alano, Apple, Bauscher, Candied Pecans, Charcuterie, chef, Chef Instructor, dates, Deep Plate, Facebook, fresh, Garlic Sausage, Granny Smith, Grilled, Jam, Morrisville, NC, Onion Sausage, Pickled Vegetables, Smoked, Smoked Fish Roe, spicy, Strawberries, Tafelstern, The Chef's Academy, tomato

May 2012 Exercise – Antonio F. Alano, Chef Instructor, The Chef’s Academy, Morrisville, NC

This is from my CA 1030 PM students. Third term.

 

Charcuterie Platter

Grilled – Fresh Garlic Sausage

Smoked – Onion Sausage

Pickled Vegetables

Dates, Granny Smith Apple slices

Candied Pecans, Tomato Jam w/ Almond slices

Smoke Fish Roe Aioli

Spicy Strawberries

 

 

 

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

 

 

 

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

 

 

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March 2012 Exercise – Eric Stein

Tags

600130, Artichokes, arugula, bacon, Bauscher, Beef Carpaccio, candied, Capers, chef, Chicago, chips, Deep Plate, Eric Stein, Facebook, Fried, Hazelnut Oil, IL, Jam, Kendall College School of Culinary Arts, lemon, Mushroom, Mustard Seeds, parsnip, pickled, Prisma, Tafelstern, Wellness Chef

March 2012 Exercise – Eric Stein, Wellness Chef, Kendall College School of Culinary Arts, Chicago, IL

Beef Carpaccio, Pickled Mustard Seeds, Parsnip Chips, Arugula, Candied Lemon, Bacon-Mushroom Jam, Fried Capers, Artichokes, Hazelnut Oil

 

 

 

I WANT TO DEEP PLATE!

 

 

 

The new Bauscher USA catalog.  Click HERE

 

 

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February 2012 Exercise – Romeo Mendoza Garchitorena

Tags

Balsamico, Bauscher, chef, chicken, Confit, Deep Plate, Dip, Egypt, Executive Chef, Facebook, Jam, orange zest, ROMEO MENDOZA GARCHITORENA, SHARM EL SHEIKH, Solutions, T652629, T656210, T656668, Tafelstern, THE GRAND HOTEL, vegetable

February 2012 Exercise – Romeo Mendoza Garchitorena, Executive Chef, The Grand Hotel, Sharm El Sheikh, Egypt

Chicken confit with orange zest jam, vegetable sticks & Balsamico dip

 

 

 

LET ME PLAY!  DEEP PLATE

 

 

 

Tabletop have problems?  SOLUTIONS

 

 

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July 2011 Exercise – Rob Connoley

Tags

184200E000BD6, acorn, Amefa, basil, Bauscher, Blueberry, butternut, Caramel, Cashew, cattail, cheese, chef, cholla, Crispy, cucumber, Deep Plate, duck, eau de vie, Facebook, fermented, Feta, Foraged, fresh, goat, infused, Jam, juice, late harvest, liquid, Milk, Mimbres Valley, Mini-tartlet, mint, Mushroom, NM, peas, piñon, pine needle, Proprietor, Rob Connoley, salted, Shallot, shiitake, Showpieces, Silver City, sphere, stout reduction, sweet cake, sweet juniper, Sweet Potato, t792625, Tafelstern, The Curious Kumquat, Torrrontes, yogurt

July 2011 Exercise – Rob Connoley, Proprietor, The Curious Kumquat, Silver City, NM

Mimbres Valley goat yogurt infused with late harvest Torrrontes, butternut, basil, foraged piñon milk, shallot and cucumber jam, foraged sweet juniper

Cucumber, foraged cattail juice and foraged pine needle eau de vie liquid sphere, fresh cattail, foraged acorn, foraged mint, blueberry

Mini-tartlet of peas, foraged mint, feta

Crispy duck, sweet potato, fermented cashew cheese, blueberry, stout reduction

Shiitake mushroom sweet cake, foraged cholla infused salted caramel

 

 

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

 

 

Kick Butt.  Showpieces

 

 

Thank you to Amefa,
for the amuse spoons!

 

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April 2011 Exercise – BV Nguyen

Tags

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

Want to join the fun?  CLICK HERE!

Click here for sexy china! Essentials

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February 2011 Exercise – Mathew Kline

Tags

Apricot, AZ, Bauscher, brussels, caramelized, chef, Chef Instructor, Cod, Compliments, Deep Plate, Diver Scallops, emulsion, escarole, Facebook, Garnished, glazed, Jam, Mathew Kline, Myer Lemon, Oil, Pan-Seared, parsley, Phoenix, Preserved, sauce, Sauté, soy, Tafelstern, The Art Institute of Phoenix

February 2011 Exercise – Mathew Kline, Chef Instructor, The Art institute of Phoenix, Phoenix, AZ,

Soy Glazed Cod with a Preserved Myer Lemon and Escarole Sauté, Garnished with Parsley Oil

Pan Seared Diver Scallops with a Apricot and Brussels Jam, Served with a Caramelized Apricot Emulsion Sauce

 

Want to participate? CLICK HERE!

 

Love the plate?  See them all: Compliments

 

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October 2010 Exercise – Eric Stein, Ms Rd

Tags

082017, 201810, 206106, asparagus, Bauscher, Bordelaise, Bowl, chef, curry, Deep Plate, Diver, Enlightened Flavors, Eric Stein, Facebook, gazpacho, grits, Jam, melon, Ms Rd, Oil, plate, platter, Salad, Salmon, scallop, Shortribs, small, Soup, sugar tray, Tafelstern, tartar, tomato, Truffle, Wellness Chef, White Sulphur Springs, WV, yellow

October 2010 Exercise - Eric Stein, Ms Rd, Wellness Chef, Enlightened Flavors, White Sulphur Springs, WV

36 Hour Braised Shortribs on Truffle Grits With Bordelaise and Tomato Jam

Seared Diver Scallop with Compressed Melon Salad and Yellow Tomato Gazpacho

Salmon Tartar With Chilled Asparagus Soup and Curry Oil

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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April 2010 Exercise – Jordan Moore

Tags

282024, Apricot, Bauscher, chef, Come4Table, Deep Plate, Executive Sous Chef, Facebook, Foie Gras, Jam, Jordan Moore, orange, Pistachios, platter, Sandwich, SC, Summerville, thyme, Vanilla Glaze, Woodlands Inn

April 2010 Exercise – Jordan Moore, Executive Sous Chef,  Woodlands Inn, Summerville, SC

Hot and Cold Foie Gras Sandwich, Apricot Jam, Orange-Vanilla Glaze, Thyme & Pistachios

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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November 2009 Exercise – Bradley Labarre CEC

Tags

Appetizer, Apple, Bambu, Bradley Labarre CEC, Cabarrus Country Club, Chop, chutney, Concord, Confit, Cranberries, currants, Deep Plate, duck, egg-rolls, Executive Chef, Facebook, Jam, kimchi, mirin, NC, peach, Pistachios, platter, ponzu, rectangle, Red Onion, sauce, sausage, Showpieces, siracha, strips, t7962625, Tafelstern, talkabout, venison, wonton

November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC

Appetizer of mini egg-rolls filled with duck confit, dried cranberries, currants and pistachios seasoned with siracha, mirin and ponzu; served with a spicy fresh kimchi and crispy wonton strips for texture contrast; the plate is garnished with siracha and ponzu

Small main/ starter course of local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown sauce.

Most all of the items in the above are local

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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November 2009 Exercise – Bradley Labarre CEC

Tags

Apple, Bambu, Bradley Labarre CEC, Cabarrus Country Club, Chop, chutney, Concord, Confit, Cranberries, currants, Deep Plate, duck, egg-rolls, Executive Chef, Facebook, Jam, kimchi, mirin, NC, peach, Pistachios, platter, ponzu, rectangle, Red Onion, roast, sauce, sausage, Showpieces, siracha, t7962625, Tafelstern, talkabout, venison, wonton strips

November 2009 Exercise – Bradley Labarre CEC, Executive Chef, Cabarrus Country Club, Concord, NC

Mini egg-rolls filled with duck confit, dried cranberries, currants and pistachios seasoned with siracha, mirin and ponzu; served with a spicy fresh kimchi and crispy wonton strips for texture contrast; the plate is garnished with siracha and ponzu

Local venison three ways: Venison chop with peach apple chutney, venison roast with red onion jam and venison sausage with venison brown 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 Deep Plate page on Facebook.  Please become a “Fan”. 

http://deepplate.wordpress.com and “Deep Plate” on Facebook