March 2013 Exercise – Jason Moore

Tags

Bauscher, Beet, chef, Coffeelings, concentrate, Culinary Student, Deep Plate, Eggs, Facebook, Jason Moore, Kale, Leaf, Marinated, mayonnaise, OK, pickled, sauce, spices, T701828, Tafelstern, Tulsa, vegetable

March 2013 Exercise – Jason Moore, Culinary Student, Tulsa, OK

Eggs marinated in a mixture of beet concentrate and spices, making the protein gets a beautiful purple color and interesting flavor, and served with a mayonnaise and pickled vegetable sauce on top a kale leaf

 

 

 

I WANT TO DEEP PLATE!

 

 

 

TAFELSTERN

 

 

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March 2013 Exercise – Trace Wilson

Tags

Anglaise, Bauscher, bundle, Cacao, chai, chef, cherry, Chocolate, Coffeelings, cognac, Compote, Cremeaux, Crumble, Culinarian, Deep Plate, Elkton, Facebook, Fair Hill Inn, honey, ice cream, Malbec, maple, MD, milk chocolate, Nib, Pear, pudding, sauce, Sour, Spiced, Steamed, T701828, Tafelstern, Terrine, Trace Wilson, vanilla, walnut, White Chocolate

March 2013 Exercise – Trace Wilson, Culinarian, Fair Hill Inn, Elkton, MD

Chocolate sampler: milk chocolate cremeaux, chai chocolate terrine with bergamot chocolate sauce, cacao nib and white chocolate steamed pudding with honey anglaise

Pear and walnut bundle, vanilla and cognac ice cream, sour cherry and malbec compote, spiced maple crumble

 

 

 

I WANT TO DEEP PLATE!

 

 

 

TAFELSTERN

 

 

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January 2013 Exercise – Scott A. Wallett, Jr.

Tags

920632, Bauscher, Brookfield, chef, chicken, Deep Plate, Enjoy, Facebook, IN, Jr., Mushroom, Oakbrook Hills Marriott & Resort, Risotto, sauce, Scott A. Wallett, Seared, Sous Chef, Tafelstern, Vinegar

January 2013 Exercise – Scott A. Wallett, Jr., Sous Chef, Oakbrook Hills Marriott & Resort, Brookfield, IN

Seared Chicken with Vinegar Sauce, Mushroom Risotto

 

 

 

Click it; you know you want to DEEP PLATE!

 

 

 

 

ENJOY-Narrow Rim now available

 

 

 

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January 2013 Exercise – Darryl Fuller

Tags

920632, angel hair pasta, basil, Bauscher, bread, chef, Culinary Student, Darryl Fuller, Deep Plate, Enjoy, Facebook, fresh, garlic, ground, herb, hot Italian sausage, Morrisville, Multigrain, Mushrooms, NC, roasted peppers, sauce, sweet, Tafelstern, The Chef's Academy, tomato

January 2013 Exercise – Darryl Fuller, Culinary Student, The Chef’s Academy, Morrisville, NC

Tomato basil sauce with roasted peppers, mushrooms and fresh ground sweet hot Italian sausage on top of multigrain angel hair pasta with some garlic herb bread

 

 

 

Click it; you know you want to DEEP PLATE!

 

 

 

 

ENJOY-Narrow Rim now available

 

 

 

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January 2013 Exercise – Sue Welch

Tags

920632, Bauscher, Broccoli, chef, Country Club of Indianapolis, cream, Deep Plate, Enjoy, Facebook, Fillet, IN, Indianapolis, orange, Pastry Chef, potato scales, Rainbow Trout, sauce, Sue Welch, Tafelstern

January 2013 Exercise – Sue Welch, Pastry Chef, Country Club of Indianapolis, Indianapolis, IN

Fillet of rainbow trout with potato scales, broccoli cream and an orange sauce

 

 

 

 

Click it; you know you want to DEEP PLATE!

 

 

 

 

ENJOY-Narrow Rim now available

 

 

 

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November 2012 Exercise – Mark Budnik

Tags

932336, Bauscher, Bordeaux, Braised, chef, crusted, Deep Plate, Emotion, Executive Sous Chef, Facebook, fennel, glazed carrots, Mark Budnik, mint gelee, NC, North Ridge Country Club, potato puree, rack of lamb, Raleigh, sauce, Tafelstern

November 2012 Exercise – Mark Budnik, Executive Sous Chef, North Ridge Country Club, Raleigh, NC

Crusted rack of lamb, potato purée, braised fennel, glazed carrots, Bordeaux sauce, mint gelee

 

 

 

How can I play?  CLICK HERE!

 

 

 

Bauscher’s New Buffet Line – Emotion

 

 

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May 2012 Exercise – Michael Deas

Tags

092186, 717900, Assistant Chef, Baby Vegetables, bacon, Bauscher, chef, Deep Plate, Facebook, Filet Mignon, Green Valley Ranch Resort & Spa, Hank's Fine Steaks & Martinis, Henderson, Mesquite grilled, Michael Deas, NV, Port Wine, Roasted, sauce, Shallot, shrimp, Tafelstern

May 2012 Exercise – Michael Deas, Assistant Chef, Hank’s Fine Steaks & Martinis, Green Valley Ranch Resort & Spa, Henderson, NV

Mesquite grilled filet mignon paired with a bacon wrapped shrimp accompanied by roasted baby vegetables and a port wine shallot sauce

 

 

 

Click it, you know you want to! DEEP PLATE!

 

 

 

Check out fun ways to mix and match articles: Bauscher Select

 

 

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May 2012 Exercise – Paula Garrett

Tags

092186, 717900, Bauscher, chef, cocktail, Crispy, Deep Plate, Facebook, fresh, Fried, GA, garlic, General Sous Chef, Georgia, gremolata, Herbed, lemon, Little St. Simons Island, Paula Garrett, pepperoni, polenta, remoulade, Roasted, sauce, Sautéed, shrimp, Smokey, spicy, St. Simons Island, Tafelstern, timbale, wild

May 2012 Exercise – Paula Garrett, General Sous Chef, Little St. Simons Island, St. Simons Island, GA

Spicy Remoulade Roasted Wild Georgia Shrimp, smokey polenta, garlic sautéed spinach timbale, crispy fried lemon and pepperoni herbed gremolata, with fresh cocktail sauce.

 

 

 

Click it, you know you want to! DEEP PLATE!

 

 

 

Check out fun ways to mix and match articles: Bauscher Select

 

 

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April 2012 Exercise – Eric Theiss

Tags

072635, 921526, Bauscher, CA, chef, cocktail, Deep Plate, Eric Theiss, Executive Chef, Facebook, Gelee, Indian wells, lemon, Puree, remoulade, Renaissance Esmeralda, sauce, shrimp, Smoked, Spinach, T302329, t792625, Tafelstern

April 2012 Exercise – Eric Theiss, Executive Chef, Renaissance Esmeralda, Indian wells, CA

“Shrimp Gelee” with Spinach Puree, smoked cocktail sauce, remoulade and lemon gelee

 

 

 

 

Do you want to DEEP PLATE?  CLICK HERE!

 

 

 

 

Serving Solutions by Bauscher

 

 

 

 

Tasting the World Vol. 2 by Tafelstern

 

 

 

 

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April 2012 Exercise – Jeff Haines

Tags

072635, 921526, Art Institute Los Angeles, avocado, Bauscher, butter, CA, chef, Chef Instructor, cocktail, crème, Deep Plate, Facebook, Grilled, Jeff Haines, lemon, Poached, remoulade, Santa Monica, sauce, Sautéed, Serrano, shrimp, spicy, Spinach, Sriracha, suprêmes, T302329, t792625, Tafelstern, tempura

April 2012 Exercise – Jeff Haines, Chef Instructor, Art Institute Los Angeles, Santa Monica, CA

Presented by the culinary students at Bistro 13:

Butter poached shrimp with spicy remoulade, tempura with sriracha cocktail sauce and grilled with Serrano avocado crème. Served with sautéed spinach and lemon supremes.

 

 

 

 

Do you want to DEEP PLATE?  CLICK HERE!

 

 

 

 

Serving Solutions by Bauscher

 

 

 

 

Tasting the World Vol. 2 by Tafelstern

 

 

 

 

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