September 2011 Exercise – Takara Barnes

Tags

921613, Artisan, baby carrots, Bauscher, CA, caramelized, chef, Chef de Cuisine, chipollini, Coq au Vin, Currant American Brasserie, Deep Plate, Enjoy, Facebook, ferns, flowers, Grapes, green, Grilled, macadamia, Micro, Mixed, Mushrooms, Nuts, Onions, Pan roasted, pohole, quick pickled, Roasted, Salad, San Diego, Sesame, Tafelstern, Takara Barnes, tomato, Vinaigrette, wild

September 2011 Exercise – Takara Barnes, Chef de Cuisine, Currant American Brasserie, San Diego, CA

Artisan mixed green salad, quick pickled pohole ferns, roasted grapes, macadamia nuts and grilled tomato and sesame vinaigrette

Coq au Vin served with caramelized chipollini onions, pan roasted wild mushrooms, baby carrots and micro flowers

 

 

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June 2011 Exercise – Mathew Kline

Tags

550030, AZ, Balsamic, Bauscher, chef, Chef Instructor, Cilantro, Creamed, Deep Plate, demi-glacé, Facebook, filet, house-made, Mathew Kline, Micro, Mushroom, Phoenix, Port, reduction, Salad, sauce, sausage, Seafood, Seared, Stuttgart, Tafelstern, The Art Institute of Phoenix, Watercress

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

Seared Filet with House Made Seafood Cilantro Sausage.   Micro Watercress and Balsamic Salad, Served with a Port Demi-Glace, Creamed Mushroom Sauce and Balsamic Reduction

 

I WANT TO DEEP PLATE!

 

 

100 years of tradition. Stuttgart.

 

 

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June 2011 Exercise – Dave Himmelberger

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.

 

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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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Spotlight-Lucky Leaf Gardens-Dessert Course

Tags

Apple-fig, Bauscher, Bouk Management, Bradley Labarre CEC, Caramel, chef, Chervil, Chocolate, Concord, Deep Plate, Executive Chef, Facebook, house-made, ice cream, Local, Lucky Leaf Gardens, Micro, NC, red raspberry, sauces, Spotlight, Tafelstern, tart, vanilla

Bradley Labarre CEC, Executive Chef, Bouk Management, Concord, NC

 

 

 

Apple-fig tart with house-made vanilla ice cream and choice of sauces (red raspberry, chocolate and caramel) featuring local micro chervil by Lucky Leaf Gardens

Spotlight-Lucky Leaf Gardens-Appetizer Course

Tags

Apple, Asian, Brioche, champagne, Charlotte, Cherries, Dried, Foie Gras, Formal Dining Sous Chef, Gelee, Mathew Tilman, Micro, Mix, Myers Park Country Club, NC, Plumped, Poached, toasted, Torchon

Mathew Tilman, Formal Dining Sous Chef, Myers Park Country Club, Charlotte, NC

 

 

Apple Poached Foie Gras Torchon, Champagne Gelee, Plumped Dried Cherries, Toasted Brioche and Micro Asian Mix

March 2011 Exercise – Daniel A. Concepcion

Tags

Assistant Executive Chef, Bauscher, chef, Chives, Daniel A. Concepcion, Deep Plate, demi-glacé, Facebook, Filet Mignon, fines herbs, fondue, fried leeks, garlic, gorgonzola, Green Valley Ranch Resort, Henderson, Inspiration, Micro, morel mushrooms, NV, porcini, Port, puff pasty, rehydrated, Sautéed, Shallots, Tafelstern, Tenderloin of Beef Volauvent

March 2011 Exercise – Daniel A. Concepcion, Assistant Executive Chef, Green Valley Ranch Resort, Henderson, NV

 

Tenderloin of Beef Volauvent:

Filet mignon sautéed with garlic and shallots, fines herbs, port rehydrated porcini and morel mushrooms, in a demi-glace with a gorgonzola fondue, topped with fried leeks micro chives and shallots in puff pasty

Want to join the fun?  CLICK HERE!

Are you inspired?  Inspiration

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February 2011 Exercise – Bradley Labarre

Tags

bacon, Basted, Bauscher, Beef, Bouk Management, Bradley Labarre, butter, Cajun Style, chef, Compliments, Concord, Deep Plate, Executive Chef, Facebook, Garnished, Green Beans, Greens, Grilled, herb, Italian, Local, Micro, NC, Pan-Seared, Red Quinoa, Risotto, Shoulder, Surf and Turf, Tafelstern, Tender, Wolf Fish

February 2011 Exercise – Bradley Labarre CEC, Executive Chef, Bouk Management, Concord, NC

Surf and Turf – Pan Seared and Butter Basted Wolf Fish, Grilled Beef Shoulder Tender over Red Quinoa Risotto and Cajun Style Bacon Green Beans Garnished with Local Italian Herb Micro Greens

Want to participate? CLICK HERE!

To review the full collection: Compliments

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November 2010 Exercise – Dave Himmelberger

Tags

Baby Vegetables, Bauscher, Charlotte, chef, Chef de Cuisine, Dauphinoise, Dave Himmelberger, Deep Plate, Facebook, Farro, Foam, hazelnut, honey, Jus, Medallions, Micro, Mizuna, NC, Noble's Restaurant, pearl onions, platter, Pork, Sweet Potatoes, T152040, Tafelstern, Tega Hills, Tenderloin, Thyme-Bacon

November 2010 Exercise – Dave Himmelberger, Chef de Cuisine, Noble’s Restaurant, Charlotte, NC

Roasted Pork Tenderloin Medallions, Thyme-Bacon Jus, Smoked NC Mountain Honey, Puffed Farro, Dauphinoise Sweet Potatoes, Caramelized Pearl Onions, Glazed Baby Vegetables, Hazelnut Foam, Tega Hills Micro Mizuna

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

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To review the full collection:  Avantgarde by TAFELSTERN

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October 2010 Exercise – Matthew Tillman

Tags

Avantgarde, avocado, Bauscher, carrot cumin, Ceviche, Charlotte, chef, Chervil, Cilantro, cucumber, Deep Plate, Facebook, Foam, juice, lemongrass, lime, Matthew Tillman, Micro, mousse, Myers Park Country Club, NC, parsley, Pleasure, Puree, Radish, Restaurant Chef, scallop, Tafelstern

October 2010 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club
Charlotte, NC

“Three Textures of Scallop”

Seared scallop with carrot cumin puree and micro chervil

Scallop mousse with parsley puree and lemongrass foam

The third dish is a raw scallop ceviche with cucumber, radish, cilantro, lime juice and an avocado puree
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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