01 Sunday May 2011
Posted in FUNction
Tags
Bauscher, Blueberry, buttermilk, candied, chef, Deep Plate, Executive Chef, Facebook, FUNctions, Gelato, NH, Panna Cotta, Powder, Rosepetal, Salad, Strawberry, Sugar Hill, Sugar Hill Inn, Tafelstern, Val Fortin, walnut
May 2011 Exercise – Val Fortin, Executive Chef, Sugar Hill Inn, Sugar Hill, NH
Buttermilk Blueberry Panna Cotta, Strawberry and Candied Rosepetal Salad, Strawberry Gelato and Walnut Powder
How can I play? CLICK HERE!
Need a better looking buffet? FUNctions
27 Wednesday Apr 2011
Posted in Essentials
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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
30 Wednesday Mar 2011
Posted in Inspiration
Tags
Bauscher, Brioche, Charlotte, chef, deconstructed, Deep Plate, Facebook, Inspiration, Jelly, Matthew Tillman, Micro Basil, Myers Park Country Club, NC, peanut butter, Powder, Puree, Red Grapes, Restaurant Chef, Roasted, Sandwich, Tafelstern, Tega Hills
March 2011 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club, Charlotte, NC
Deconstructed Peanut Butter and Jelly Sandwich:
Peanut Butter Powder, Roasted Red Grapes, Brioche Puree, and Tega Hills Micro Basil
Want to join the fun? CLICK HERE!
Are you inspired? Inspiration
24 Thursday Feb 2011
Posted in Compliments
Tags
Bauscher, calvados, chef, Chives, cholla, Compliments, Deep Plate, duck, Duck Breast, Facebook, Foraged, Gelee, infused, NM, pine cone, Poached, Popotillo, Pot Pie, Powder, Proprietor, Roasted, Rob Connoley, savory cream, Silver City, Syrup, Tafelstern, The Curious Kumquat
February 2011 Exercise – Rob Connoley, Proprietor, The Curious Kumquat, Silver City, NM
Foraged: Roasted cholla powder
Foraged Duck Pot Pie: Popotillo poached duck breast, chives, calvados gelée, pine cone syrup infused savory cream
Want to participate? CLICK HERE!
Love the plate? See them all: Compliments
26 Wednesday Jan 2011
Posted in Raffinesse, Silhouette, Supreme
Tags
Banana, Bauscher, cake, Charlotte, chef, Chocolate Ganache, Deep Plate, Facebook, Frozen, Matthew Tillman, Myers Park Country Club, NC, orange, peanut butter, Powder, Raffinesse, Restaurant Chef, scallop, Seared, Silhouette, Supreme, Tafelstern
January 2011 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club, Charlotte, NC
Frozen Chocolate Ganache Cake with Peanut Butter Powder and Orange
Seared Banana “Scallop” with Peanut Butter Powder and Orange
Want to participate? CLICK HERE!
To review the full collections: Silhouette, Raffinesse & Supreme
