January 2011 Exercise – Bradley Labarre

Tags

Bauscher, Bouk Management, Bradley Labarre, campagne, CEC, Charcuterie, cheeses, chef, chicken, Concord, Deep Plate, Executive Chef, Facebook, galantine, house-made, Liver, NC, Pate, pickled, Raffinesse, Silhouette, soda bread, Supreme, Tafelstern, vegetables

January 2011 Exercise – Bradley Labarre CEC, Executive Chef, Bouk Management, Concord, NC

 

Charcuterie Plate of house-made pate campagne, liver pate and chicken galantine, pickled seasonal vegetables with locally produced cheeses, garnish and soda bread

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January 2011 Exercise – Troy Schulte

Tags

balsamic vinegar, Bauscher, chef, couscous, Deep Plate, Dressing, Executive Chef, Facebook, Fans, fresh, Grilled, Herbs, light olive oil, Marinated, OK, Olive Oil, pine nuts, Raffinesse, Salad, Salmon, shrimp, Silhouette, Supreme, Tafelstern, Troy Schulte, Tulsa, Wood Grilled

January 2011 Exercise – Troy Schulte, Executive Chef, Fans, Tulsa, OK

Wood Grilled Salmon Salad with pine nuts and fresh herbs and light olive oil dressing

Grilled Marinated Shrimp on top of grilled Couscous with herb olive oil and balsamic vinegar

 

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January 2011 Exercise – Noel Gomez

Tags

asparagus, Baby Bok Choy, Bauscher, Braised, CA, carrots, chef, Cilantro, compound butter, Culinary Student, Deep Plate, Downey, Facebook, Grilled, Guinness, Lamb, lime, Long Beach City College, Noel Gomez, potatoes, Rack, Raffinesse, red bliss, rice, Rosemary, Short Ribs, Silhouette, Steamed, Supreme, Tafelstern

January 2011 Exercise – Noel Gomez, Culinary Student, Long Beach City College, Downey, CA

Grilled rack of lamb with a rosemary compound butter with red bliss potatoes and grilled asparagus

Guinness braised short ribs with lime cilantro rice and steamed carrots and baby bok choy

 

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January 2011 Exercise – Matthew Tillman

Tags

Banana, Bauscher, cake, Charlotte, chef, Chocolate Ganache, Deep Plate, Facebook, Frozen, Matthew Tillman, Myers Park Country Club, NC, orange, peanut butter, Powder, Raffinesse, Restaurant Chef, scallop, Seared, Silhouette, Supreme, Tafelstern

January 2011 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club, Charlotte, NC

Frozen Chocolate Ganache Cake with Peanut Butter Powder and Orange

Seared Banana “Scallop” with Peanut Butter Powder and Orange

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January 2011 Exercise – Rob Connoley

Tags

acorn powder, agave purée, Bauscher, Caramel, chef, craquantes, Deep Plate, Facebook, goats, infused, juniper berries, Local, mousse, NM, passion fruit, pine cone, Raffinesse, Roasted, Rob Connoley, Rosemary, salted, Silhouette, Silver City, sphere, Supreme, sweet, Tafelstern, The Curious Kumquat, tip, Valhrona, wild olives, yogurt

January 2011 Exercise – Rob Connoley, Proprietor, The Curious Kumquat, Silver City, NM

Passionfruit Mousse, Valhrona craquantes, salted caramel

Roasted agave purée, acorn powder, wild olives, sweet juniper berries, pine cone tip infused local goats yogurt sphere, rosemary

 

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January 2011 Exercise – Ashley Frederiksen

Tags

Apple, Ashley Frederiksen, Bauscher, chef, chicken, Chocolate Soufflé, chutney, CO, Cook Street, coulis, Culinary Student, Deep Plate, Denver, Facebook, mango, puff pastry, Raffinesse, Roti, shell, Silhouette, Strawberry, Supreme, Tafelstern, vanilla, whipped cream

January 2011 Exercise – Ashley Frederiksen, Culinary Student, Cook Street, Denver, CO

 

Chocolate Soufflé in a puff pastry shell accompanied by a strawberry coulis and vanilla whipped cream.

Chicken Roti with Mango apple chutney

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January 2011 Exercise – Domenic Battistella

Tags

Almond, Bauscher, Bisque, breast, broccolini, chef, chicken, Deep Plate, Domenic Battistella, Executive Chef, Facebook, Ginger, glazed, Huntersville, Natural, NC, orange, pilaf, Raffinesse, Red Rocks Cafe, roast, Silhouette, Snow Crab, Supreme, Tafelstern, wild rice

January 2011 Exercise – Domenic Battistella, Executive Chef, Red Rocks Café, Huntersville, NC

Orange ginger glazed Natural Chicken breast served with wild rice pilaf, broccolini, and roast almond

Snow Crab Bisque

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January 2011 Exercise – Phat (Pat) Chau

Tags

AZ, Bauscher, Butter-poached, caramel syrup, chef, chive, Cranberries, Culinary Student, Deep Plate, English, enoki mushrooms, Facebook, Lobster bisque, lobster tail, mango, orange, Phat (Pat) Chau, pomegranate, quince, Raffinesse, savory, Scottsdale, seasonal, Silhouette, Summer Pudding, Supreme, Tafelstern, Tangerine, whip cream, Winter pudding

January 2011 Exercise – Phat (Pat) Chau, Culinary Student, Scottsdale, AZ

Lobster bisque with butter poached lobster tail, savory chive whip cream and enoki mushrooms

Winter pudding with caramel syrup, seasonal variation of the English Summer Pudding, with orange, tangerine, quince, pomegranate, mango and cranberries

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January 2011 Exercise – Natasha Capper

Tags

Atlanta, Bauscher, chef, citrus, cupcakes, Deep Plate, Executive Pastry Chef, Facebook, Fresh berries, milk chocolate, Natasha Capper, Piedmont Driving Club, Raffinesse, Silhouette, Sorbet, Strawberry, Supreme, Tafelstern

January 2011 Exercise – Natasha Capper, Executive Pastry Chef, Piedmont Driving Club, Atlanta, GA

Fresh berries and citrus sorbet with strawberry filled, milk chocolate cupcakes

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January 2011 Exercise – Marilyn Robson

Tags

Bauscher, cake, chef, Deep Plate, Facebook, Lemon Layers, Macaroons, Marilyn Robson, Opera Cake, Pastry Chef, Pear, Petit Fours, pistachio, Poached, Poaching, Port, Raffinesse, Ricotta, Shady Canyon Golf Club, Silhouette, Supreme, Tafelstern

January 2011 Exercise – Marilyn Robson, Pastry Chef, Shady Canyon Golf Club, Irvine, CA

Port Poached Pear with Ricotta Cake and Poaching liquid

Petit Fours:  Opera Cake, Lemon Layers, Pistachio Cake with matching Macaroons

 

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