070728, Ball State University, Bauscher, chef, Compliments, Culinary Instructor, Deep Plate, Facebook, Fried Green Tomato, Heirloom tomato, Matt Chappell, Olive Relish, sauce, Seared Marlin, Spinach Polenta, Tafelstern
May 2013 Exercise – Patrick Kilduff, Sous Chef, TD Garden, Boston, MA
Seared Line Caught New England Cod, Heirloom Tomato Pea Green Salad, Morels,Spring Peas, Sauce Nantuna
Click it, you know you want to! DEEP PLATE!
Tantris – Three star rated. Tafelstern Tasting the World
amaranth, Chef de Cuisine, chive, cone, Consumme, Deep Plate, Heirloom tomato, L'Auberge Provencale, mint, Oil, Orchard Peaches, petite ruby streaks, sashimi, scallop, Scott Myers, Showpieces, Star Tannery, T796200, Tafelstern, talkabout, VA, Wisteria Gardens
October 2009 Exercise – Scott Myers, Chef De Cuisine, L’Auberge Provencale, Star Tannery, VA
Scallop Sashimi with Orchard Peaches and Mint, Wisteria Gardens petite ruby streaks and amaranth, Heirloom Tomato Consumme garnished with a touch of chive oil
To participate in the November exercise, please send an e mail to: firstname.lastname@example.org
Collections of past submissions are on the Deep Plate page on Facebook. Please become a “Fan”.
082026, 086223, Bauscher, Bowl, CA, carrots, Chef Innovations, Deep Plate, fresh, gazpacho, Heirloom tomato, herb, Inc., Kelly G. Mullarney, mint, orange, Owner, peas, plate, platter, rainbow, Salad, Sautéed, scallop, sea, Seared, Silhouette, sweet
August 2009 Exercise – Kelly G. Mullarney, Owner, Chef Innovations Inc., Orange, CA
Heirloom Tomato Gazpacho with a Seared Sea Scallop and Fresh Herb Salad
Sautéed Sweet Peas with Mint
Sautéed Rainbow Carrots
To participate in the September exercise, please send an e mail to: email@example.com
711232, 711630, 711932, 712332, 712632, 712726, 713016, 713364, 713810, 716918, Ahi tuna, aioli, avocado, Baby Spinach, basil, Bauscher, bay scallops, Belgian, beurre fondue, Black Truffle, Broth, Brulee, Bun, Burger, CA, cake, callebault, catalina, cheese, chicken, chips, Chocolate, Ciabatta, connelly gardens, corn, corn milk, Corporate Executive Chef Food & Beverage Head, Creme Brulee, crouton, cucumber, curried, curry, Edamame, eggplants, Essence, Evoo, Executive Chef, Feta, Fish, flan, fleur de sel, Foam, Foie Gras, Fries, gaijin, garlic, Gherkin, Grandfather Golf and Country Club, haricots vert, Heirloom tomato, herb bath, Hospitality Inc., hot & sour, hot pot, Jam, Juliana Twedt, kaffir, Kalamata Olive, Keith Lord, Ketchup, king oyster mushrooms, Kobe Burger, Lamb Chop, Lauren Cerullo, lemongrass, lime, Linville, marble potatoes, Mussel, Napoleon, NC, Options, pak choy, pei mussels, pommery, Raspberry, roe, Rosemary, Salad, Salmon, San Diego, Sandwich, sea, shrimp, skate, Soup, soy, soy bean, spring onions, Sriracha Aioli, succotash, Sundried Tomato, Sushi, sweet creamed corn, Tazmainan, Thai, thai eggplants, Tobiko, Tom Jankovich, tomatoes, Truffle, udon, uni, urchin, Vermont White Cheddar, Vinaigrettes, Wasabi, white asparagus, wing, yellowtail, Yukon Potato, yuzu
Deep Plate’s fourth“Challenge” submission is between Keith Lord and Tom Jankovich
Please support these chefs by voting in the poll featured on the right through July 13th at 11:59 pm EST.
A special thank you to the chefs for their ongoing support.
Keith A. Lord, Corporate Executive Chef Food & Beverage Head, Festivities Catering & Special Events, TK&A Custom Catering, San Diego, CA
sea urchin flan, yuzu, truffle essence, catalina uni roe*
gaijin sushi a go-go on cool, cool marble
seared bay scallops, super sweet creamed corn & soy bean “succotash”, corn milk foam
edamame with lime & black truffle aioli in a fragrant herb bath, curried chicken udon with spring onions
“fish and chips” proper english battered skate wing, pommery roasted marble potatoes, connelly gardens haricots vert & garlic aioli
thai hot pot, shrimp, corn and eggplants, lemongrass hot & sour broth
early purple cherokee tomatoes from the backyard, st. agur bleu crouton, basil evoo, fleur de sel
pei mussels with thai eggplants, pak choy, kaffir lime & killer green curry broth
seared baby yellowtail white asparagus, king oyster mushrooms & mussel beurre fondue
warm & melty callebault belgian chocolate cake
- *photo by Juliana Twedt
- all other photos by Lauren Cerullo
Tom Jankovich, Executive Chef, Grandfather Golf and Country Club, Linville, NC
Eight courses of my favorite things
Foie Gras Brulee
Grilled Foie Gras with Raspberry Jam and Rosemary Crème Brulee
Layers of Heirloom Tomato, Avocado, Kalamata Olive, Feta, Cucumber and Baby Spinach dressed with Sundried Tomato and Basil Vinaigrettes
Soup and Sandwich
Smoked Tomato soup topped with Basil Foam and Crisp Basil accompanied by grilled cheese with Vermont White Cheddar
Ahi Tuna with Sriracha Aioli, Yellowtail with Sweetened Soy and Wasabi Tobiko and Tazmainan Salmon Belly with Wasabi Aioli
Burger and Fries
Mini Kobe Burger grilled Rare with Truffle Aioli, on a Toasted Ciabatta Bun with matchstick Yukon Potato Fries, sweet Gherkin and house made Hickory smoked Ketchup
Colorado Lamp Chop, Dijon brushed, Scallion bread crumb coated, roasted rare and served with mashed Sweet Potatoes and a rich Lamb Jus Lie
Cheese and Crackers
Cambozola Cheese with French Sourdough Crostini, and fresh Cherries and Berries
Stemmed local Strawberries filled with Heirloom Tomato Marmalade, on crumbled Almond Biscotti, drizzled with aged Balsamic Syrup and finished with Honey sweetened whipped Mascarpone
"Challenge", 150029, 150032, 150128, 152039, 152628, 152637, 152871, 153323, 156917, aduki, Amuse Bouche, antipasta, antipasto, Appetizer, Avantgarde, baby carrots, balsamic vinegar, beans, bigarade, breast, Broth, Burrata cheese, cake, carpaccio, cheese, chef, chive, coconut, Cook Street School of Fine Cooking Andy Floyd, coulis, Crème Fraiche, Deep Plate, Dessert, Dolce, duck, farcito, fava, Fettuccine, fig, Fish, frico, frisée, frutti di mare, garlic, gorgonzola, green asparagus, Halibut, Heirloom tomato, kumquat coulis, lardons, leek, lentils, mascarpone, Meat, Muscovy, Mushrooms, Oil, onion soup, orange, Pancetta, Parmigiano Reggiano, pearl onions, Peperone, pesto, Piccolo primo, polenta, Potato, potato flakes, potato galette, potatoes, Poultry, Primo, quail polenta, rack of lamb, red beets, Risotto, Rosemary, roulade almonds, Salad, sauce, sea scallop, Segundo, Sorbet, sorbet basil, Soup, Spring Pea, spring vegetables, Strawberry, T705678, Thomas Allen, Tiramisu, tomato, tomato concassé, white, white asparagus, wild, Zuppa
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 firstname.lastname@example.org.