30 Tuesday Apr 2013
Posted in Tantris
Tags
Baltimore, Confit, Curtis H Eargle, Executive Chef, Grape, Maryland Club, mascarpone, MD, mousse, Palmier, pistachio, Red Flame, Tuile
April 2013 Exercise – Curtis H Eargle, Executive Chef, Maryland Club, Baltimore, MD
Mascarpone Mousse, Pistachio Palmier, Red Flame Grape Confit, Pistachio Tuile
Do you want to DEEP PLATE? CLICK HERE!
Tasting the World Vol. 2 by Tafelstern
31 Monday Dec 2012
Posted in Showpieces
Tags
Almond, Bauscher, Blueberry, Brandon, Caramel, Cee bee's Citrus, chef, Chef & Consultant, Chocolate, clotted cream, cranberry, Cupcake, Deep Plate, Facebook, FL, Macaroons, Mocha, orange, peppermint, pistachio, preserves, Puff, scones, Showpieces T792523, Tafelstern, Vanessa N. Jaurique
December 2012 Exercise – Vanessa N. Jaurique, Chef & Consultant, Cee bee’s Citrus, Brandon, FL
Trio of scones (pistachio and cranberry, blueberry, & peppermint), with cranberry-orange preserves and clotted cream. Macaroons (chocolate and caramel) Chocolate Cupcake, Almond Mocha Puff
Do you want to DEEP PLATE? CLICK HERE!
Happy Holidays!
17 Thursday May 2012
Tags
092186, 717900, Atlanta, Bauscher, cake, chef, Chocolate, Deep Plate, Executive Pastry Chef, Facebook, fresh, GA, Local, Macaroon, mousse, Natasha Capper, Piedmont Driving Club, pistachio, Strawberry, Tafelstern
May 2012 Exercise – Natasha Capper, Executive Pastry Chef, Piedmont Driving Club, Atlanta, GA
Pistachio Chocolate Mousse Cake, Pistachio Strawberry Macaroon and Fresh Local Strawberries
Click it, you know you want to! DEEP PLATE!
Check out fun ways to mix and match articles: Bauscher Select
18 Tuesday Jan 2011
Posted in Raffinesse, Silhouette, Supreme
Tags
Bauscher, cake, chef, Deep Plate, Facebook, Lemon Layers, Macaroons, Marilyn Robson, Opera Cake, Pastry Chef, Pear, Petit Fours, pistachio, Poached, Poaching, Port, Raffinesse, Ricotta, Shady Canyon Golf Club, Silhouette, Supreme, Tafelstern
January 2011 Exercise – Marilyn Robson, Pastry Chef, Shady Canyon Golf Club, Irvine, CA
Port Poached Pear with Ricotta Cake and Poaching liquid
Petit Fours: Opera Cake, Lemon Layers, Pistachio Cake with matching Macaroons
Want to participate? CLICK HERE!
To review the full collections: Silhouette, Raffinesse & Supreme
27 Monday Dec 2010
Posted in Inspiration
Tags
Apples, avocado, Bauscher, Braised, chef, cherry, chicken, cranberry, Deep Plate, Facebook, Inspiration, Jus, lemon, Marble, Peekytoe Crab, pistachio, Preserved, Radishes, Red Cabbage, Rock Cornish Game Hen, Salad, Stuffed, succotash, Supreme, Sweet Potatoes, Tafelstern, Thigh, Whipped
December 2010 Exercise – Eric Stein, Wellness Chef, Enlightened Flavors / Johnson & Wales University, White Sulphur Springs, WV
Supreme of Rock Cornish Game Hen, Cherry and Pistachio Stuffed Thigh, Braised Red Cabbage, Succotash, Whipped Sweet Potatoes, Cranberry Chicken Jus
Peekytoe Crab Salad with Apples, Radishes, and Preserved Lemon on Avocado Marble
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.
To review the full collection: Inspiration by Tafelstern
http://deepplate.wordpress.com
02 Wednesday Jun 2010
Tags
090370, 090377, 090473, 091801, 092186, 092601, 092876, 096665, 096669, 097118, Absinthe, Almond, almonds, Amaretto, basil, Bauscher, Carrot Cake, Cassis, chef, Confectionary, cookie, cream, Cream Cheese, CWPC, De Fruit, Deep Plate, Espresso, Facebook, ganache, Gelee, Genoise, IN, Indianapolis, Instructor, Jeffrey Spurlin, Langue Du Chat, lavender, lemon, Linzers, Macaroons, madeleines, Marshmallows, Montelimar, mousse, Nougat, passion fruit, Pastry, Pate, Pear, pecan, Pineapple, pistachio, Pleasure, Port, Raspberry, Rugelach, Sampler, Strawberries, tart, The Art Institute of Indianapolis, toffee
Spotlight – Jeffrey Spurlin, CWPC, Pastry Instructor, The Art Institute of Indianapolis, Indianapolis, IN
A special thank you to Jeffrey Spurlin for providing the following presentations on the new shape: Pleasure
www.myebook.com/index.php?option=ebook&id=36056
1) New Type Carrot Cake: Spiced Carrot Cake, Cream Cheese Mousse, Candied Carrot Ribbons on a Pineapple Gelee.
2) The Cookie Aisle: Lavender Langue Du Chat, Raspberry & Pecan Rugelach, and Cassis Linzers.
3) Absinthe Macaroons (French Macaroons with Absinthe Ganache)
4) Port Poached Pear Tart with Pistachio Cream.
5) Confectionary Sampler[clockwise from the top left]: Raspberry-Basil Pate De Fruit, Nougat Montelimar, Pecan Toffee, Passion fruit Marshmallows.
6) Amaretto Genoise, Almond Cream, Glazed Strawberries, & Toasted Almonds.
7) Espresso Mousse and Lemon-scented Madeleines
See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook. Please “Like” us.
31 Monday May 2010
Posted in Showpieces
Tags
cabernet, Canada, Caviar, chef, Deep Plate, Director of Culinary Excellence, Facebook, franc, ice, ice cream, John Placko, Maple Leaf Foods, melon, Mississauga, niblets, passion fruit, pedestal, pistachio, Raspberry, Showpieces, Strawberry, Syrup, T600017, T796117, Tafelstern, wafers
May 2010 Exercise – John Placko, Director of Culinary Excellence, Maple Leaf Foods, Mississauga, Canada
Strawberry with passion fruit ice cream on pistachio wafers with frozen raspberry niblets drizzled with cabernet franc ice syrup and melon caviar.
Photographer – Sarah Placko
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 become a “Fan”.
http://deepplate.wordpress.com and “Deep Plate” on Facebook
16 Tuesday Mar 2010
Posted in Inspiration
Tags
Beet, Deep Plate, Executive Chef, Facebook, goat cheese, Inspiration, mint, NH, orange, pesto, pistachio, Ravioli, Sugar Hill, Sugar Hill Inn, T600029, Tafelstern, Val Fortin, Vermont
March 2010 Exercise – Val Fortin, Executive Chef, Sugar Hill Inn, Sugar Hill, NH
Roasted Beet and Vermont Goat Cheese Ravioli with orange, mint and pistachio pesto
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 become a “Fan”.
http://deepplate.wordpress.com and “Deep Plate” on Facebook
16 Tuesday Jun 2009
Posted in Essentials
Tags
Bowl, cake, chef, CT, Deep Plate, Essentials, galette, Jenn's Sweet Temptations, Jennifer Morgante, Pastry Chef, peach, Peach Crumble, peach sorbet, pistachio, Pistachios, Raspberry, sauce, Square, T905822, Tafelstern, Tuile, Woodbury
June 2009 Exercise – Jennifer Morgante, Pastry Chef, Jenn’s Sweet Temptations, Woodbury, CT
Peach Crumble
Warm peach crumble cake, candied pistachios, peach galette with peach sorbet, raspberry sauce and a pistachio tuile.
To participate in the July exercise, please send e mail to: jeffrey@bauscherinc.com
11 Wednesday Mar 2009
Posted in Silhouette
Tags
081828, 086120, aioli, Andy Floyd, Bauscher, chef, Cilantro, Cook Street School of Fine Cooking, Deep Plate, lemongrass nage, pistachio, swordfish
March 2009 Exercise, Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking, Denver, Colorado
Seared swordfish with a lemongrass nage and a cilantro pistachio aioli
To participate in April 2009’s Exercise, please e mail jeffrey@bauscherinc.com
