20 Monday May 2013
Tags
Tafelstern, lobster, Deep Plate, chef, Braised, Ravioli, Tantris, Bauscher, Edamame, Executive Chef, NC, Mushroom, Facebook, Oxtail, Cremini, Ragout, T792636, Scott Rowe, Prestonwood Country Club, Cary
May 2013 Exercise – Scott Rowe, Executive Chef, Prestonwood Country Club, Cary, NC
Braised Oxtail Ravioli with Edamame, Lobster and Cremini Mushroom Ragout
Click it, you know you want to! DEEP PLATE!
Tantris – Three star rated. Tafelstern Tasting the World
08 Monday Oct 2012
Posted in Clarity
Tags
621227, Bauscher, chef, Deep Plate, Executive Sous Chef, Facebook, fingerling, IN, Indianapolis, Justin Miller, lobster, shellfish, sous vide, Spinach, stock, Tafelstern, The Country Club of Indianapolis
September 2012 Exercise – Justin Miller, Executive Sous Chef, The Country Club of Indianapolis, Indianapolis, IN
sous vide lobster spinach fingerling shellfish stock
How do I get involved? CLICK HERE!
We are Green, read about it HERE
29 Thursday Mar 2012
Posted in Prisma
Tags
600130, Bauscher, blanched, brussel, carbonara, Central Piedmont Community College, Charlotte, chef, Culinary Student, Deep Plate, egg, Facebook, James Ferrero, leaves, lobster, NC, Poached, Prisma, Tafelstern
March 2012 Exercise – James Ferrero, Culinary Student, Central Piedmont Community College, Charlotte, NC
Lobster carbonara with a slow poached egg and blanched brussel leaves
I WANT TO DEEP PLATE!
The new Bauscher USA catalog. Click HERE
01 Thursday Mar 2012
Tags
Bauscher, chef, Deep Plate, Executive Chef, Facebook, FL, lobster, Naples, Naples Sailing and Yacht Club, Ralph C Feraco, Solutions, T652629, T656210, T656668, Tafelstern, Vichyssoise
February 2012 Exercise – Ralph C Feraco, Executive Chef, Naples Sailing and Yacht Club, Naples, FL
Lobster Tower with Lobster vichyssoise
LET ME PLAY! DEEP PLATE
Tabletop have problems? SOLUTIONS
20 Monday Feb 2012
Posted in Solutions
Tags
bacon, Balsamic, Bisque, Executive Sous Chef, frisée, garlic, Greens, Herbed, IN, Indianapolis, Justin Miller, lobster, medallion, reduction, Roasted, saffron, Smoked, Steamed, The Country Club of Indianapolis, Vinaigrette
February 2012 Exercise – Justin Miller, Executive Sous Chef, The Country Club of Indianapolis, Indianapolis, IN
Lobster Soup & Salad
Herbed Lobster Bisque, Steamed Lobster Medallion, Frisee Greens, Smoked Bacon, Roasted Garlic, Balsamic Reduction, Saffron Vinaigrette
LET ME PLAY! DEEP PLATE
Tabletop have problems? SOLUTIONS
05 Wednesday Oct 2011
Posted in Maitre
Tags
Bay Colony Beach Club, Beurre Blanc, Cody Sexton, Crispy, Executive Sous Chef, FL, herb, lemon, lobster, Micro Greens, Naples, Quenelles, shrimp, zest
October 2011 Exercise – Cody Sexton, Executive Sous Chef, Bay Colony Beach Club, Naples, FL
Crispy Shrimp and Herb Quenelles with a Lobster Beurre Blanc, Micro Greens and Lemon Zest
How do I get to join in? CLICK HERE!
The full brochure is here: Maître Structure
23 Friday Sep 2011
Posted in Enjoy
Tags
921613, Bauscher, Charlotte, chef, Christopher Ivens-Brown, Compass Group, Deep Plate, Enjoy, Executive Chef VP of Culinary Development North American Division, Facebook, lobster, NC, Ravioli, Tafelstern
September 2011 Exercise – Christopher Ivens-Brown, Executive Chef VP of
Culinary Development North American Division, Compass Group, Charlotte, NC
Lobster Ravioli
How do I get involved? CLICK HERE!
Are you ENJOYing this plate? Peek here!
03 Wednesday Aug 2011
Posted in Emotion
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
27 Monday Jun 2011
Tags
550030, Bauscher, chef, Copper River, corn, David Dovell, Deep Plate, Executive Chef, Facebook, Green Pea, lobster, Medallion Club, OH, Risotto, Sabayon, Salad, Salmon, Sockeye, Stuttgart, Tafelstern, tendril, Truffle, Westerville
June 2011 Exercise – David Dovell, Executive Chef, Medallion Club, Westerville, OH
Copper River Sockeye Salmon with Truffle Sabayon, Lobster-Corn Risotto & Green Pea Tendril Salad
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
