March 2010 Exercise – Bradley Labarre

Tags

Atlantic, Bradley Labarre, Cabarrus Country Club, chef, Concord, cous cous, Deep Plate, Executive Chef, Extra Virgin, Facebook, Inspiration, NC, Oil, olive, parsley, plate, Salad, Salmon, scallops, Seafood, shrimp, T600029, tabbouleh, Tafelstern, tagine, whole wheat

March 2010 Exercise – Bradley Labarre, Executive Chef, Cabarrus Country Club, Concord, NC

Mock seafood “tagine” with pan-seared Atlantic salmon, scallops and shrimp over whole wheat cous cous tabbouleh, parsley salad and extra virgin olive oil

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

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March 2010 Exercise – Lionel Tandy

Tags

Chartwells Dining Services at New England College, Deep Plate, dill, Executive Chef, Facebook, Henniker, honey, Inspiration, Lionel Tandy, Mustard, NH, Salad, Salmon, T600029, Tafelstern, Vinaigrette

March 2010 Exercise – Lionel Tandy, Executive Chef, Chartwells Dining Services at New England College, Henniker, NH

Cured Salmon and Smoked Salmon Salad with Dill Honey Mustard Vinaigrette

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

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March 2010 Exercise – Jordan Moore

Tags

Barbaresco, Beef, Black Truffle, Deep Plate, Executive Sous Chef, Facebook, Inspiration, Jordan Moore, Jus, Mushroom, porcini, Risotto, SC, short rib, Summerville, T600029, Tafelstern, wine, Woodlands Inn

March 2010 Exercise – Jordan Moore, Executive Sous Chef, Woodlands Inn, Summerville, SC

Braised Beef Short Rib, Porcini Mushroom Risotto, Black Truffle Jus paired with a Barbaresco Brand Wine

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

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March 2010 Exercise – Bradley Labarre

Tags

Bradley Labarre, butter, Cabarrus Country Club, Chayote, coconut, Concord, Deep Plate, Executive Chef, Extra Virgin, Facebook, Green Tea, herb, Inspiration, Jerk, Lime Salt, Mahi Mahi, NC, Oil, olive, ratatouille, rice, T600029, Tafelstern

March 2010 Exercise – Bradley Labarre, Executive Chef, Cabarrus Country Club, Concord, NC

Jerk Marinated Grilled Mahi Mahi with Coconut Rice, Chayote Ratatouille and Herb Butter, Extra Virgin Olive Oil Green Tea Lime Salt Garnish

Rice-Meal Crusted Shrimp with Lemon Scented Black Quinoa, Thai Sweet Chili Sauce and Chive Oil

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

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March 2010 Exercise – Kate David-Hays

Tags

Amuse Bouche Catering, Atlantic Salmon, caper, Caterer, Deep Plate, Dressing, Facebook, Grav Lox, Herb Oil, Inspiration, Kate David-Hays, MA, Marblehead, Salad, T600029, Tafelstern, Tea

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

Roasted Atlantic Salmon Salad wrapped with Tea infused Grav Lox with a fried Caper Dressing and Herb Oil

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

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March 2010 Exercise – Leu Savanh

Tags

AUGUST E’s, Axis, Bordelaise, Deep Plate, Deer, Executive Chef, Facebook, Fredericksburg, Inspiration, Leu Savanh, Marscapone, potatoes, sauce, T600029, Tafelstern, TX, vegetables

March 2010 Exercise – Leu Savanh, Executive Chef, AUGUST E’s, Fredericksburg, TX

Axis Deer with Marscapone Whipped Potatoes, Fall Vegetables, and finished with a Bordelaise Sauce.

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

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March 2010 Exercise – Rob Connoley

Tags

avocado, Blue Corn, Crema, Deep Plate, Facebook, fresca, heart, Inspiration, NM, Pork Belly, Proprietor, Rob Connoley, Salad, Salsa, Silver City, sous vide, T600029, Taco, Tafelstern, The Curious Kumquat, Tuile

March 2010 Exercise – Rob Connoley, Proprietor, The Curious Kumquat, Silver City, NM

Blue Corn Pork Belly Taco (blue corn tuile, sous vide pork belly, salsa fresca, crema avocado)

Sous vide heart salad

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

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March 2010 Exercise – Jennifer Morgante

Tags

Biscotti, Chantilly, Chocolate, cream, CT, Deep Plate, Facebook, garnish, Inspiration, Jenn's Sweet Temptations, Jennifer Morgante, orange, Pastry Chef, pudding, Strawberries, T600029, Tafelstern, Woodbury

March 2010 Exercise – Jennifer Morgante, Pastry Chef, Jenn’s Sweet Temptations, Woodbury, CT

Chocolate Biscotti pudding with orange chantilly cream, diced strawberries and biscotti garnish

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

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March 2010 Exercise – Nathan Jarvis

Tags

arugula, baby arugula, C.N. Hilton College of Hotel and Restaurant Management, Chef Instructor, Deep Plate, Facebook, Feta, Houston, Inspiration, lemon, Meyer, Mushroom, Nathan Jarvis, Portobello, Soufflé, Sun-Dried, T600029, Tafelstern, tomato, TX, University of Houston, zest

March 2010 Exercise – Nathan Jarvis, Chef Instructor, C.N. Hilton College of Hotel and Restaurant Management, University of Houston, Houston, TX

Portobello mushroom with sun-dried tomato soufflé and arugula-feta; garnished with Meyer lemon zest, baby arugula, and Portobello-gill powder

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

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March 2010 Exercise – Val Fortin

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”.

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