600130, Artichokes, arugula, bacon, Bauscher, Beef Carpaccio, candied, Capers, chef, Chicago, chips, Deep Plate, Eric Stein, Facebook, Fried, Hazelnut Oil, IL, Jam, Kendall College School of Culinary Arts, lemon, Mushroom, Mustard Seeds, parsnip, pickled, Prisma, Tafelstern, Wellness Chef
March 2012 Exercise – Eric Stein, Wellness Chef, Kendall College School of Culinary Arts, Chicago, IL
Beef Carpaccio, Pickled Mustard Seeds, Parsnip Chips, Arugula, Candied Lemon, Bacon-Mushroom Jam, Fried Capers, Artichokes, Hazelnut Oil
I WANT TO DEEP PLATE!
The new Bauscher USA catalog. Click HERE
550030, Bauscher, Boursin, Capers, chef, Crème Fraiche, Deep Plate, Enlightened Flavors / Johnson & Wales University, Eric Stein, Facebook, Gravlax, Hard Boiled, herb, pickled, Potato, Red Onions, Salad, Stuttgart, Tafelstern, Terrine, Wellness Chef, Whipped, White Sulphur Springs, WV
June 2011 Exercise – Eric Stein, Wellness Chef, Enlightened Flavors / Johnson & Wales University, White Sulphur Springs, WV
Gravlax and Boursin Potato Terrine, Herb Salad, Whipped Creme Fraiche, Pickled Red Onions, Capers, Hard Boiled Egg
I WANT TO DEEP PLATE!
100 years of tradition. Stuttgart.
aioli, Bauscher, CAB, Capers, Charlotte, chef, Cornichons, Crisp, Deep Plate, Facebook, Inspiration, lemon, Matthew Tillman, Myers Park Country Club, NC, Potato, Prime Beef, Quail Egg, Restaurant Chef, Shallots, Tafelstern, Tartare, zest
December 2010 Exercise – Matthew Tillman, Restaurant Chef, Myers Park Country Club, Charlotte, NC
A CAB Prime Beef Tartare seasoned with Shallots, Capers, Cornichons, and Lemon Zest, served with a Quail Egg, Tartare Aioli and a Potato Crisp
To participate in the next exercise, please send an e mail to: firstname.lastname@example.org
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To review the full collection: Inspiration by Tafelstern
Ahi, “Challenge, Balsamic Syrup, Beef Chateau, Beurre Blanc, Black Cod, Black Truffle, Blake Richards, Blood Oranges, Bubu Arare, Burger, CA, Capers, carrots, Cebiche, Charisma, Charred Scallions, chef, coconut, cream, cucumber, Dashi Braised Heirloom Carrots, Deep Plate, Delta Asparagus, Festivities Catering, Festivities Catering & Special Events, Foam, Ginger, Ginger-Hoisin-Scallion Butter, Hash, Herb Vinaigrette, Horseradish, Icicle Radishes, Jalapeno, Jessica Potts, Keith A. Lord, Kumquat, leeks, Maki, Marmalade, Micro Cilantro, Mini, Mirin-Shoyu Reduction, Nicoise, Oyster Mushrooms, Pears, Pepper, Puttanesca, Red Onion, Roasted Hon Shimije, sablefish, Salad, San Diego, sauce, Seared, Simcha San Diego Kosher Catering, Sirloin, Sirloin Chateau, Summer Squashes, Surf & Turf, Sushi, Sweet Connelly Farms Basil, Sweet-Chili Sunomono, T300031, T301524, T301720, Tafelstern, Teppan, TK&A Custom Catering, Truffle Oil, Tuna, Veggie
Deep Plate’s third “Challenge” submission is a three way competition: Potts vs. Richards vs. Lord
“Not only did we use the same plates for the challenge, we all used the same “market basket” of ingredients that one of our Sous Chefs put together.” – Keith Lord
Please remember to vote on for your favorite in the poll featured on the right through June 4th (midnight).
A special thank you to the chefs for their ongoing support.
Jessica Potts, Event Site Culinary Trainer, Festivities Catering, San Diego, CA
Crispy Skinned Black Cod, Puttanesca Sauce, Sweet Connelly Farms Basil, Capers, Balsamic Syrup
Tuna & Cucumber Cebiche, Honduran Style with Coconut, Jalapeno, Ginger & Red Onion, over Grilled Pears & Blood Oranges
Pepper Crusted Beef Chateau, Shaved Delta Asparagus, Roasted Hon Shimije & Oyster Mushrooms, Red Onion & Truffle Oil
Blake Richards, Lead Chef, Simcha San Diego Kosher Catering, San Diego, CA
Seared Tuan Nicoise Salad, Herb Vinaigrette
Mini Sirloin Burger with Black Truffle Shavings, Horseradish Cream, Kumquat Jalapeno Marmalade & Caramelized Onion
Brown Butter Poached Sablefish, Veggie Hash, Crispy Leeks, Beurre Blanc Foam
Keith A. Lord, Corporate Executive Chef, Food & Beverage Head Festivities Catering & Special Events, TK&A Custom Catering
Surf & Turf Maki Sushi – Ahi, Grilled Asparagus & Truffle Oil, Seared Chateau, Micro Cilantro, Bubu Arare, Ginger-Hoisin-Scallion Butter
Roasted Alaskan Black Cod, Teppan Carrots & Summer Squashes, Roasted Hon Shimije & Oyster Mushrooms, Sweet-Chili Sunomono
Grilled Sirloin Chateau, Dashi Braised Heirloom Carrots & Icicle Radishes, Grilled Asparagus, Mirin-Shoyu Reduction, Charred Scallions
The plates used in this exercise: