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!

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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!

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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!

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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!

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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

 

October 2015 Exercise – Sue Welch

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Sue Welch, Chef/Owner, Edible Arts, Greenwood, IN

Bauscher Oct. 2015 exerciseSue welch 2

Carmel apple brownie, apple pudding, apple cider foam, and a buttercream rose for garnish

Ombre by Tafelstern

I Want to Deep Plate!

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Culinary Students of Wake Technical Community College – Ombre

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The following 4 submissions were created by the rising chefs at Wake Technical Community College in Raleigh, NC. Each of the students plated a starter on a variety of colors to go with their main course (also plated on a variety of Bauscher/Hepp pieces).

Ariana Dominguez

Frisee Salad Dressed with a Blue Cheese Vinaigrette and topped with Crumbled Blue CheeseDP Ariana Dominguez fl15

Kenia Ulloa

Marinated Vegetable Salad over Bitter Greens DP Kenia Ulloa fl15

Keisha Barnhart

Romaine Salad with a Classic French Vinaigrette

DP Keisha Barnhart fl15

Tatiana Cardenas

Traditional Greek Salad

DPTatiana Cadrenas fl15

Ombre by Tafelstern

I Want to Deep Plate!

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October 2015 Exercise – Taras Virstiouk

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Executive Chef Taras Virstiouk, Glen Flora Country Club, Waukegan, IL

Taras

Pan Seared Scallop with Black Garlic Puree, Goat Cheese Fritter, Shaved Fennel, Roasted Beets, Baby Arugula and Rosemarry Apple Dressing

Ombre by Tafelstern

I Want to Deep Plate!

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October 2015 Exercise – Ellen Davinson

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

Ellen Davinson

Chimichurri Chicken with a warm roasted butternut squash and beet salad. Topped with fresh goat cheese on a bed of arugula.

Ombre by Tafelstern

I Want to Deep Plate!

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

October 2015 Exercise – Matt Chappell

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Matt Chappell, Executive Chef/Instructor, Ball State University, Muncie, IN

matthew Chappel

Ancho Chicken Fried Chicken, Braised Greens, Celeriac Silk, Sage Gravy

Ombre by Tafelstern

I Want to Deep Plate!

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

 

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