February 2016 Exercise – Trish Lawrence

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Trish Lawrence – Chef, LDI, LLC, Riverview, FL

Trish Lawrence

Dark Chocolate Chili Pepper Cake layered with Chocolate Mousse topped with Dark Chocolate Chili Pepper Ganache

Marie Christine by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

February 2016 Exercise – Stella Lorens

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Stella Lorens, Culinary Artist, Michelle Lansky, Culinary Writer – Edward Don & Company, Woodridge, ILStella Lorens

“Sugared Rose with Strawberry Ribbon Gelato”

 

Fall in love with this delicately romantic dessert.  

Organic strawberry ribbons are folded into fresh cream gelato.  

The strawberry flavor is classically paired with chocolate.  

The sugared chocolate rose envelops the gelato

and is garnished with a stevia leaf.

Marie Christine by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

February 2016 Exercise – Elizabeth Buckingham

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Sweetheart chocolate trio: flourless chocolate cake, chocolate-covered strawberries and white chocolate mousse.

Elizabeth Buckingham

Marie Christine by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

February 2016 Exercise – Ellen Davinson

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Ellen Davinson, Chef, NC State University, Raleigh, NC

Ellen Davinson

Mexican chocolate strawberry cake with a Cinnamon Chantilly frosting

Marie Christine by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

February 2016 Exercise – McCluer South Berkeley High School

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The following is a series of submissions by the rising chefs at McCluer South Berkeley High School led by Meghan Brown ProStart Culinary Arts instructor (Le Cordon Bleu, Orlando).

Alexandria Jones – Prostart Culinary Arts Student

Double chocolate truffles with chocolate ganache ​

Alexandria

Selena Spearman – Prostart Culinary Arts Student

Chocolate Dipped Almond Biscotti with Cocoa Dust  

Berkley - Selena Spearman

Kayla Dupree – Prostart Culinary Arts Student

Lemon Shortbread Triangle

Kayla Dupree

Tevin Bonds – Prostart Culinary Arts Student

Blueberry Bagel with White Chocolate Tevin Bonds

Marie Christine by Tafelstern

I Want to Deep Plate!

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February 2016 Exercise -Eric West

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Pan Roasted Hudson Valley Foie Gras/” Cherry Coke ” Gastrique/ Sweet Ga /Corn Bread/ Smoked Sea Salt

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Marie Christine by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

February 2016 Exercise – Edward Link

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Flour-less chocolate cake with vanilla mascarpone whip, dark chocolate cremeux with smoked salt, candied marcona almonds, and espresso anglaise.

Ed Link

Marie Christine by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

February 2016 Exercise

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With Valentine’s Day rapidly approaching, we are falling in love again with the lovely Marie Christine collection from Tafelstern.  Marie Christine is a classic beauty standing out with delicate features of rosebuds and elegant curves.

Marie Christine, chocolate and Valentine’s Day all go hand in hand so treat Marie Christine by adding an element of chocolate into your February creation.  Whether a savory, sweet, or even spicy treat incorporating chocolate into your dish should be an easy feat.

Send me an email to sign up for February’s exercise!

Marie Christine

Marie Christine by Tafelstern

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

Elizabeth Buckingham – Holiday Exercise

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Elizabeth Buckingham, Chef, Moveable Feast, ColoradoBuckingham holiday

Traditional New Year’s Day supper to bring good luck in the upcoming year: black-eyed peas with ham, sausage and sauteed kale; blue-cheese & garlic biscuits; homemade fermented hot sauce.

Pleasure by Bauscher

I Want to Deep Plate!

https://deepplate.wordpress.com / “Deep Plate” on Facebook

Yury Krasilovsky & Chef Lorenzo Boni – Holiday Exercise

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Chef Yury Krasilovsky & Chef Lorenzo Boni from Barilla collaborated on this Holiday themed meal. The two chefs had an excellent message in their presentation of this meal.

“The thought behind this was uniting two cultures into a single plate, everything works so well together.  One day  in our lifetimes we hope that the world will understand and respect each other’s backgrounds, cultures and beliefs.” – Chef Specialist, Yury Krasilovsky & Executive Chef Lorenzo Boni, Barilla

Yury holiday 1Yury Holiday 2Yury Holiday 3

Main dish– Barilla Ziti with a butter and Parmigiano Reggiano sauce, savoy cabbage and its served with roasted trumpet mushrooms and a smoked European sausage. (Hamptons by Tafelstern)

Recipe – Main Course

Glass– this is a traditional mulled wine that we do both in Ukraine and in Italy, the rim is garnished with cinnamon sugar and a bit of sea salt for contrast. (Solutions by Tafelstern)

Recipe – Mulled Wine

3 compartment Plate: Roasted Chestnuts classic to the season, followed by spices used for the mulled wine (Showpieces by Tafelstern)

Dessert Plate– A classic Italian style Panna cotta made with vanilla, but the added surprise is tart flavor provided by sour cream. (Showpieces by Tafelstern)

Recipe – Panna Cotta

 

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