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Deep Plate’s second “Challenge” submission: Thomas Allen, Chef Instructor, Cook Street School of Fine Cooking challenging Andy Floyd, Director of Curriculum, Cook Street School of Fine Cooking.
Please review their submissions and vote on the poll to the right. Voting will be through 11:59 pm on May 18th.
A special thank you to the chefs for their ongoing support.
Andy Floyd’s Menu:
Antipasto: Peperone farcito
Piccolo primo: potato flakes with potato leek soup
Zuppa: Spring pea and caramelized onion soup
Primo: Risotto al frutti di mare
Segundo: Fig stuffed quail with polenta
Thomas Allen’s Menu
Amuse Bouche — Fettuccine with braised garlic, Parmigiano Reggiano and reduced balsamic vinegar.
Soup — Roasted carrot and leek soup with pancetta lardons and crème fraîche.
Salad — Heirloom tomato carpaccio with dressed frisée and gorgonzola frico.
Appetizer — Pan-seared sea scallop with split pea purée and braised endive.
Fish — Pan-seared halibut over aromatic broth, spring vegetables, with tomato concassé and pesto. (Vegetables are baby carrots, white and green asparagus, assorted baby potatoes and pearl onions.)
Poultry — Muscovy duck breast with sauce bigarade, fried polenta cake with wild mushrooms and roasted baby orange and red beets with kumquat coulis.
Meat — Rosemary roasted rack of lamb served on a bed of mixed beans — giant white, fava, aduki and lentils — and a potato galette, with chive oil.
Cheese/Sorbet — Burrata cheese with tomato sorbet and basil oil.
Dessert — Strawberry mascarpone roulade with toasted almonds, toasted coconut and strawberry coulis.
To participate in the June 2009 Exercise, please e mail email@example.com.
Congratulations to both chefs for an excellent first “Challenge”. Deep Plate appreciates your contribution in launching “Challenge”.
Chef Jason Ziobrowski rallied to pull out a close victory against Jason Shillinglaw- 52% vs. 48%. Only nine votes separated the two participants.
We hope these two chefs continue to participate in the Monthly Exercises as well as future “Challenges”.
On April 1st, we will start posting the April Exercises. May’s Exercise introduction will be made on April 6th.
"Challenge", Amuse, avocado, Black Barley, Brittle, Broth, Brussels Sprout Leaves, Cardamom, Cashew, chef, chicken, Cinnamon, Coriander, Crisp, Crispy Orange, Cumin, Deep Plate, Duck Breast, Frushi, Golden Pepper, Golden Raisin, Grand Marnier, Hearts of Palm, Indian Harvest, Inspiration, Jason Shillinglaw, Jason Ziobrowski, kampachi, kiwi-sabi, mango cherry chutney, Mushrooms, mussels, Paella, Panna Cotta, Parsnip Ginger, Pepper Black Barley, Pepper Confit, peppers, Pineapple, Providence Country Club, Puree, Raclette Fondue, rice, Saffron Fettuccini, Saffron Tomato Sauce, Salsa, scallop, Seafood, shrimp, Soup, split peas, Strawberry Origami®Wrap, T600017, T600031, T600130, T602034, T602776, T603373, T605678, T606918, Tafelstern, Tomato Oil, tomatoes, Tortilla
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:
Golden Pepper Sauce
House Made Saffron Fettuccini
Pickled Hearts of Palm
Saffron Tomato Sauce
Roasted Duck Breast
Parsnip Ginger Puree
Wild Mushrooms, Brussels Sprout Leaves
Golden Raisin Glaze
Grand Marnier Panna Cotta
Cardamom Coriander Broth
Shaved Cashew Brittle, Crispy Orange
Challenger – Chef Jason Ziobrowski:
Triple Pepper Black Barley Tortilla Crisp
Indian Harvest Black Barley Salsa- tantalizes your palette with textures and flavor!
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)
Black Barley Seafood Paella
Indian Harvest Black Barley, scallops, shrimp, mussels, peppers & tomatoes
Cinnamon Cumin Scented Pineapple & Avocado Sunrise Frushi
Indian Harvest Sunrise Blend, kiwi-sabi & spicy mango cherry chutney in a Strawberry Origami®Wrap
To participate in the monthly exercises, please e mail firstname.lastname@example.org.
For Details on “Challenge”, please click the “Challenge” tab at the top of the Deep Plate home page.
Deep Plate introduces “Challenge”.
Who: Open only to chefs who have previously posted a monthly exercise on Deep Plate
What: Chefs can challenge another qualifying chef; Challenge to be selected by Deep Plate
When: Challenges can take place anytime – not structured in a schedule like the monthly exercises; to be initiated by a qualifying chef
How: E mail the participants’ names or questions to: email@example.com
Each “Challenge” will be limited to two chefs who, in the spirit of friendly competition, wish to demonstrate their superior creativity and presentation prowess.
Deep Plate will randomly submit tests to each chef in the “Challenge” which may consist of a single piece requiring multiple courses or multiple pieces. We hope to surprise and challenge!
Chefs mutually decide to participate and determine the timetable to submit. The results will be posted and voted upon by the Deep Plate participants.