092186, 717900, Barquette, Bauscher, Blueberry, Candler, Cheesecake, chef, Co-owner, Compote, Deep Plate, Facebook, Lemon Curd, Linda Brown, mascarpone, NC, Raspberry, Tafelstern, The Chef’s Table, thyme, Violet Jelly
May 2012 Exercise – Linda Brown, Co-owner, The Chef’s Table, Candler, NC
Lemon Curd and Mascarpone Cheesecake with Violet Jelly, Blueberry Barquette, and Lemon Thyme Raspberry Compote
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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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Click here for sexy china! Essentials
Apple, AZ, Bauscher, Beef, Braised, carrots, Casey La Rue, Cheeks, chef, chestnut, Deep Plate, Facebook, Grapefruit, heirloom, Housemade, Kale, mascarpone, Phoenix, Private Chef, Puree, Raffinesse, Silhouette, Smokey, Soup, Supreme, Tafelstern, Tarragon, Tortellini, Water Spinach
January 2011 Exercise – Casey La Rue, Private Chef, Phoenix, AZ
Kale-Tarragon Soup with Housemade Mascarpone Tortellini, Heirloom Carrots and Apple
Smokey Braised Beef Cheeks, Chestnut Puree, Water Spinach and Grapefruit
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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
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"Challenge", 150029, 150032, 150128, 152039, 152628, 152637, 152871, 153323, 156917, aduki, Amuse Bouche, antipasta, antipasto, Appetizer, Avantgarde, baby carrots, balsamic vinegar, beans, bigarade, breast, Broth, Burrata cheese, cake, carpaccio, cheese, chef, chive, coconut, Cook Street School of Fine Cooking Andy Floyd, coulis, Crème Fraiche, Deep Plate, Dessert, Dolce, duck, farcito, fava, Fettuccine, fig, Fish, frico, frisée, frutti di mare, garlic, gorgonzola, green asparagus, Halibut, Heirloom tomato, kumquat coulis, lardons, leek, lentils, mascarpone, Meat, Muscovy, Mushrooms, Oil, onion soup, orange, Pancetta, Parmigiano Reggiano, pearl onions, Peperone, pesto, Piccolo primo, polenta, Potato, potato flakes, potato galette, potatoes, Poultry, Primo, quail polenta, rack of lamb, red beets, Risotto, Rosemary, roulade almonds, Salad, sauce, sea scallop, Segundo, Sorbet, sorbet basil, Soup, Spring Pea, spring vegetables, Strawberry, T705678, Thomas Allen, Tiramisu, tomato, tomato concassé, white, white asparagus, wild, Zuppa
Deep Plate’s second “Challenge” submission: Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking challenging Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking.
Please review their submissions and vote on the poll to the right. Voting will be through 11:59 pm on May 18th.
A special thank you to the chefs for their ongoing support.
Andy Floyd’s Menu:
Antipasto: Peperone farcito
Piccolo primo: potato flakes with potato leek soup
Zuppa: Spring pea and caramelized onion soup
Primo: Risotto al frutti di mare
Segundo: Fig stuffed quail with polenta
Thomas Allen’s Menu
Amuse Bouche — Fettuccine with braised garlic, Parmigiano Reggiano and reduced balsamic vinegar.
Soup — Roasted carrot and leek soup with pancetta lardons and crème fraîche.
Salad — Heirloom tomato carpaccio with dressed frisée and gorgonzola frico.
Appetizer — Pan-seared sea scallop with split pea purée and braised endive.
Fish — Pan-seared halibut over aromatic broth, spring vegetables, with tomato concassé and pesto. (Vegetables are baby carrots, white and green asparagus, assorted baby potatoes and pearl onions.)
Poultry — Muscovy duck breast with sauce bigarade, fried polenta cake with wild mushrooms and roasted baby orange and red beets with kumquat coulis.
Meat — Rosemary roasted rack of lamb served on a bed of mixed beans — giant white, fava, aduki and lentils — and a potato galette, with chive oil.
Cheese/Sorbet — Burrata cheese with tomato sorbet and basil oil.
Dessert — Strawberry mascarpone roulade with toasted almonds, toasted coconut and strawberry coulis.
To participate in the June 2009 Exercise, please e mail firstname.lastname@example.org.