Bonus January Exercise – Sue Welch

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

SWelch

Brownie cheesecake, with a nut truffle, strawberry sauce and a cookie tuile; served with a sauterne

Showpieces by Tafelstern

I Want to Deep Plate!

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

February 2015 Exercise – Joseph Beiser

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Joseph Beiser, Culinary Management Student, The Art Institute of Raleigh-Durham, Raleigh, NC

JBeiser

American Meatloaf with a tomato topping, sweet-butter corn, and homemade mashed potatoes

Modern Rustic by Bauscher

I Want to Deep Plate!

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

February 2015 Exercise – Bronwen McCormick

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Bronwen McCormick, Rainbow in my Tummy Director, Verner Center for Early Learning, Asheville, NC

BMcCormick

Real kids eat real food.  This is what our kids had for lunch at Verner Center for Early Learning

Kabuli Chole (Chickpea Stew), Brown Rice, Oven Roasted Brussels Sprouts

Modern Rustic by Bauscher

I Want to Deep Plate!

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

February 2015 Exercise – Connor Rankin

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Connor Rankin, Chef & Operating Partner, The Half Shell, Saint Simons Island, GA

CRankin

Prosciutto Wrapped Flounder with jasmine rice, GA grown black eyed pea & sweet corn succotash and sunny side up farm egg

Modern Rustic by Bauscher

I Want to Deep Plate!

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

February 2015 Exercise – Julie Staples

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Julie Staples, Recipe Development Chef, Dining & Catering Operations, North Carolina State University, Raleigh, NC

JStaples

Pork Tenderloin Medallions with a Sherry Vinegar Sauce

Sun-dried Tomato Polenta Cake with an Herbed Goat Cheese Quenelle

Shaved Brussels Sprouts Sauteed with Garlic and Almonds

 Modern Rustic by Bauscher

I Want to Deep Plate!

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

February 2015 Exercise – Lorenzo Boni

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Lorenzo Boni, Executive Chef, Barilla, Bannockburn, IL

LBoni

Barilla Veggie spaghetti with Tuna Bottarga, olives and capers

Modern Rustic by Bauscher

I Want to Deep Plate!

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

March 2015 Exercise

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Styling a tabletop with the Options collection by Bauscher is limitless.  Not only because of the vast quantity of pieces that comprise this collection, or the varied choice of sizes and shapes, but also because it pairs so well with other collections that your Options are truly endless.

Options Deep Plate

For March’s exercise we chose a round deep plate.  Brilliant in its simplicity, the soft angles and coupe style of this collection take minimalism to the maximum effect.  With its clear design language, Options provides the perfect porcelain for every occasion.

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

Options by Bauscher

I Want to Deep Plate!

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

January 2015 Exercise – Vanessa N. Jaurique

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Vanessa N. Jaurique, Executive Chef, Ovations Food Services, Tampa, FL

Vjaurique

Decadent Citrus Chocolate Cake with Drunken Berries

Showpieces by Tafelstern

I Want to Deep Plate!

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

January 2015 Exercise – Rene Marquis

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Rene Marquis, Executive Chef, US Army, Brandon, FL

RMarquis

Beef Tenderloin with Chili Pepper Sauce and Micro Greens

Goat Cheese and Beet Salad with Balsamic Glaze

Orange Glazed Pork Tenderloin on Seasoned Sprouts

Showpieces by Tafelstern

I Want to Deep Plate!

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

January 2015 Exercise – Yury Krasilovsky

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Yury Krasilovsky, Chef Specialist, Barilla, Bannockburn, IL

YKrasilovsky

Thinly sliced avocado topped with California crab salad with red and yellow bell peppers, serrano pepper, lime, and coconut dressing

Showpieces by Tafelstern

I Want to Deep Plate!

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

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