December 2012 Exercise – Darryl Fuller

Tags

basil, Bauscher, Black Beans, chef, Cilantro, Culinary Student, Darryl Fuller, Deep Plate, Facebook, fresh, Fried, guacamole, lime, mango, Mini, Morrisville, NC, Plantains, queso blanco, red pepper, rice, Roasted, Seasoned, Showpieces T792523, simple syrup, Tafelstern, The Chef's Academy, tomato, tortilla chips, Tostadas

December 2012 Exercise – Darryl Fuller, Culinary Student, The Chef’s Academy, Morrisville, NC

Mini tostadas with seasoned black beans, queso blanco and tomato on rice with cilantro and roasted red pepper, tortilla chips, guacamole, fried plantains and fresh mango with a lime and basil simple syrup

 

 

 

Do you want to DEEP PLATE?  CLICK HERE!

 

 

 

Happy Holidays!

 

 

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June 2009 Exercise – Marilyn Robson

Tags

Bowl, California, Cheesecake, chef, Chocolate, Creme Brulee, Deep Plate, Espresso, Essentials, Irvine, Key Lime Pie, Marilyn Robson, Marzipan-Raspberry, Mini, pastries, Pastry Chef, Shady Canyon Golf Club, Square, T905822, Tafelstern, Torte

June 2009 Exercise – Marilyn Robson, Pastry Chef, Shady Canyon Golf Club, Irvine, California

Mini pastries:  Chocolate Espresso Torte, Marzipan-Raspberry Torte, Key Lime Pie, Creme Brulee Cheesecake

The plate used for the June 2009 Exercise:

 

 

 

 

 

 

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

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“Challenge” #3: Potts vs. Richards vs. Lord

Tags

Ahi, “Challenge, Balsamic Syrup, Beef Chateau, Beurre Blanc, Black Cod, Black Truffle, Blake Richards, Blood Oranges, Bubu Arare, Burger, CA, Capers, carrots, Cebiche, Charisma, Charred Scallions, chef, coconut, cream, cucumber, Dashi Braised Heirloom Carrots, Deep Plate, Delta Asparagus, Festivities Catering, Festivities Catering & Special Events, Foam, Ginger, Ginger-Hoisin-Scallion Butter, Hash, Herb Vinaigrette, Horseradish, Icicle Radishes, Jalapeno, Jessica Potts, Keith A. Lord, Kumquat, leeks, Maki, Marmalade, Micro Cilantro, Mini, Mirin-Shoyu Reduction, Nicoise, Oyster Mushrooms, Pears, Pepper, Puttanesca, Red Onion, Roasted Hon Shimije, sablefish, Salad, San Diego, sauce, Seared, Simcha San Diego Kosher Catering, Sirloin, Sirloin Chateau, Summer Squashes, Surf & Turf, Sushi, Sweet Connelly Farms Basil, Sweet-Chili Sunomono, T300031, T301524, T301720, Tafelstern, Teppan, TK&A Custom Catering, Truffle Oil, Tuna, Veggie

Deep Plate’s third “Challenge” submission is a three way competition:  Potts vs. Richards vs. Lord

“Not only did we use the same plates for the challenge, we all used the same “market basket” of ingredients that one of our Sous Chefs put together.” – Keith Lord

Please remember to vote on for your favorite in the poll featured on the right through June 4th (midnight).

A special thank you to the chefs for their ongoing support.

 

Jessica Potts, Event Site Culinary Trainer, Festivities Catering, San Diego, CA

Crispy Skinned Black Cod, Puttanesca Sauce, Sweet Connelly Farms Basil, Capers, Balsamic Syrup

 Tuna & Cucumber Cebiche, Honduran Style with Coconut, Jalapeno, Ginger & Red Onion, over Grilled Pears & Blood Oranges

 

Pepper Crusted Beef Chateau, Shaved Delta Asparagus, Roasted Hon Shimije & Oyster Mushrooms, Red Onion & Truffle Oil

 

 

Blake Richards, Lead Chef, Simcha San Diego Kosher Catering, San Diego, CA

Seared Tuan Nicoise Salad, Herb Vinaigrette

 Mini Sirloin Burger with Black Truffle Shavings, Horseradish Cream, Kumquat Jalapeno Marmalade & Caramelized Onion

 

Brown Butter Poached Sablefish, Veggie Hash, Crispy Leeks, Beurre Blanc Foam

 

 

Keith A. Lord, Corporate Executive Chef, Food & Beverage Head Festivities Catering & Special Events, TK&A Custom Catering

Surf & Turf Maki Sushi – Ahi, Grilled Asparagus & Truffle Oil, Seared Chateau, Micro Cilantro, Bubu Arare, Ginger-Hoisin-Scallion Butter

 Roasted Alaskan Black Cod, Teppan Carrots & Summer Squashes, Roasted Hon Shimije & Oyster Mushrooms, Sweet-Chili Sunomono

Grilled Sirloin Chateau, Dashi Braised Heirloom Carrots & Icicle Radishes, Grilled Asparagus, Mirin-Shoyu Reduction, Charred Scallions

 

The plates used in this exercise:

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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