February 2012 Exercise – Rene Marquis

Tags

Bauscher, Bisque, Brandon, chef, chive oil, Chives, Crème Fraiche, Crusty, Cup, Deep Plate, Executive Chef, Facebook, FL, fresh, herb, Jalapeno, Mozzarella, Pastrami Bacon, Pastry, pesto, Rene Marquis, Smoked, Solutions, Spinach, Stack, Sun-Dried, T652629, T656210, T656668, Tafelstern, tomato, tomatoes, US Army

February 2012 Exercise – Rene Marquis, Executive Chef, US Army, Brandon, FL

Tomatoes Three Ways

 

Fresh Mozzarella Tomato Stack on a bed of Spinach and a Crusty Pastry Cup

Smoked Tomato Bisque with Herb Creme Fraiche and Chives

Sun Dried Tomato Pesto and Chive Oil

Fresh Pastrami Bacon and Jalapeño Spoon

 

 

 

LET ME PLAY!  DEEP PLATE

 

 

 

 

Tabletop have problems?  SOLUTIONS

 

 

 

http://deepplate.wordpress.com

August 2011 Exercise – John Beecham

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

 

http://deepplate.wordpress.com

October 2010 Exercise – Kate David-Hays

Tags

Amuse Bouche Catering, Atlantic Salmon, baby, balls, Bauscher, Benedict, Bowl, Brown Sugar, Caterer, chef, chive, Croissant, Cucumbers, Deep Plate, Facebook, garlic, goat cheese, heirloom, Hollandaise, Kate David-Hays, lobster, MA, Maine, Marblehead, Mozzarella, Oil, Onion, Organic, plate, platter, Pretzel, Quail Egg, Scallion, small, sugar tray, T252620, T906214, T906217, Tafelstern, toasts, tomatoes

October 2010 Exercise – Kate David-Hays, Caterer, Amuse Bouche Catering, Marblehead, MA

Pretzel and Onion crusted Mozzarella stuffed fried Goat Cheese balls over diced heirloom Tomatoes and Scallion Oil.

Quail Egg Benedict with Maine Lobster on a Croissant with Chive Hollandaise.

Brown Sugar Crusted Atlantic Salmon on Garlic toasts with organic baby Cucmbers.

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.

http://deepplate.wordpress.com

August 2009 Exercise – Kyle Krieger

Tags

082026, 086223, Balsamic, basil, Bauscher, Bowl, bread, Charlotte, Crisps, de, Deep Plate, Executive Chef, Flat, Fleur, Hills, Italian, Kyle Krieger, Long, Micro, Mini-Tomatoes, Mozzarella, NC, Nettare, Noble's Restaurant, Olive Oil, Pearls, Pepper, plate, platter, Sel, Silhouette, Tega, Thai

August 2009 Exercise – Kyle Krieger, Executive Chef, Noble’s Restaurant, Charlotte, NC

Early Summer Mini-Tomatoes, Noble’s Mozzarella, Balsamic Pearls, Nettare Olive Oil, Tega Hills Micro Opal and Italian Basil, Basil Flat Bread Crisps, Thai Long Pepper, and Fleur de Sel

 To participate in the September exercise, please send an e mail to: jeffrey@bauscherinc.com http://deepplate.wordpress.com