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Deep Plate’s first “Challenge” submission.   Chef Jason Ziobrowski, Corporate Chef Eastern Region, Indian Harvest challenged Chef Jason Shillinglaw, Executive Chef, Providence Country Club.

Please review their submissions and vote on the poll to the right.   Voting will be through  11:59 pm on March 24th.  

A special thank you to the chefs for their support in helping launch our “Challenge” feature.

Chef Jason Shillinglaw:

Scallop

Pepper Confit

Golden Pepper Sauce

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 House Made Saffron Fettuccini

Raclette Fondue

Tomato Oil

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 Kampachi

Pickled Hearts of Palm

Saffron Tomato Sauce

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 Roasted Duck Breast

Parsnip Ginger Puree

Wild Mushrooms, Brussels Sprout Leaves

Golden Raisin Glaze

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 Grand Marnier Panna Cotta

Cardamom Coriander Broth

Shaved Cashew Brittle, Crispy Orange

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Challenger – Chef Jason Ziobrowski:

Amuse

Triple Pepper Black Barley Tortilla Crisp

Indian Harvest Black Barley Salsa- tantalizes your palette with textures and flavor!

 

amuse-triple-pepper-blk-barley-salsa-deep-plate

Course 2

Aztec Chicken Tortilla Soup

Indian Harvest Aztec Blend (ancient Amaranth grains combined with Colusari Red Rice, whole grain brown rice and multi-colored split peas)

course-2-aztec-chix-tortilla-soup-deep-plate1 Course 3

Black Barley Seafood Paella

Indian Harvest Black Barley, scallops, shrimp, mussels, peppers & tomatoes  

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Course 4

Cinnamon Cumin Scented Pineapple & Avocado Sunrise Frushi

Indian Harvest Sunrise Blend, kiwi-sabi & spicy mango cherry chutney in a Strawberry Origami®Wrap

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 To participate in the monthly exercises, please e mail jeffrey@bauscherinc.com.

For Details on “Challenge”, please click the “Challenge” tab at the top of the Deep Plate home page.