January 2015 Exercise – Julie Staples

Tags

10275/04, Arancini, Balsamic Glaze, basil, Bauscher, Bruschetta, Campari, chef, cocktail, Cointreau, Deep Plate, Dining & Catering Operations, Facebook, Fried, Gin, goat cheese, Hors D'oeuvres, infused, Italian, Julie Staples, lemon juice, Limoncello, Luigi Bormioli, Mediterranean, Michelangelo, Mozzarella, NC, North Carolina State University, olives, Party, Pink Lady, Raleigh, Recipe Development Chef, Sampler, Showpieces, T792630, Tafelstern, tomato

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

Italian Hors D’oeuvres Sampler

Goat Cheese Arancini with a Basil Infused Balsamic Glaze, Fried Olives & Tomato Mozzarella Bruschetta served with a Mediterranean Pink Lady Cocktail: Limoncello, Cointreau, Campari, Gin and Lemon Juice

Showpieces by Tafelstern

I Want to Deep Plate!

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February 2013 Exercise – Ken Buckley

Tags

211523, Airways Beer and Bistro, balsamic reduction, Bauscher, Bonn Plus, Bruschetta, chef, Deep Plate, Facebook, fried basil, garlic, infused, Ken Buckley, Kent, Olive Oil, parmesan crisp, Tafelstern, WA

February 2013 Exercise – Ken Buckley, Airways Beer and Bistro, Kent, WA

Bruschetta with fried basil, balsamic reduction, garlic infused olive oil and parmesan crisp

 

 

 

Sign up here to DEEP PLATE

 

 

 

 

Simple, clean, beautiful.  BONN

 

 

 

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August 2011 Exercise – Jason Moore

Tags

30 year old, 932615, 932617, 936107, aid, Balsamic, Bauscher, chef, Culinary Student, Deep Plate, Emotion, Facebook, Greek, green, infused, Jason Moore, lemon, OK, orange, pilaf, Salad, Sorbet, Tafelstern, Tulsa, Watermelon

August 2011 Exercise – Jason Moore, Culinary Student, Tulsa, OK

Orange infused watermelon salad

Watermelon lemon aid sorbet

Greek style pilaf with mix green an 30 year old balsamic

 

 

LET ME PLAY!  DEEP PLATE

 

 

Ever see a buffet fly? EMOTION

 

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July 2011 Exercise – Rob Connoley

Tags

184200E000BD6, acorn, basil, Bauscher, Blueberry, butternut, Caramel, Cashew, cattail, cheese, chef, cholla, Crispy, cucumber, Deep Plate, duck, eau de vie, Facebook, fermented, Feta, Foraged, fresh, goat, infused, Jam, juice, late harvest, liquid, Milk, Mimbres Valley, Mini-tartlet, mint, Mushroom, NM, peas, piñon, pine needle, Proprietor, Rob Connoley, salted, Shallot, shiitake, Showpieces, Silver City, sphere, stout reduction, sweet cake, sweet juniper, Sweet Potato, t792625, Tafelstern, The Curious Kumquat, Torrrontes, yogurt

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

Mimbres Valley goat yogurt infused with late harvest Torrrontes, butternut, basil, foraged piñon milk, shallot and cucumber jam, foraged sweet juniper

Cucumber, foraged cattail juice and foraged pine needle eau de vie liquid sphere, fresh cattail, foraged acorn, foraged mint, blueberry

Mini-tartlet of peas, foraged mint, feta

Crispy duck, sweet potato, fermented cashew cheese, blueberry, stout reduction

Shiitake mushroom sweet cake, foraged cholla infused salted caramel

 

 

Click it, you know you want to! DEEP PLATE!

 

 

Kick Butt.  Showpieces

 

 

Thank you to Amefa,
for the amuse spoons!

 

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April 2011 Exercise – BV Nguyen

Tags

arugula, baby carrots, Bauscher, Brioche, brown butter, Brulee, butter, BV Nguyen, chef, cherry, Cherry Tomatoes, cognac, Coriander, Deep Plate, english peas, Essentials, Facebook, fig, Fine Herbs, Foam, Foie Gras, heirloom, Hudson Valley, infused, Jam, mascarpone, mezza, Micro, Moshulu Restaurant, Orzo, oven roasted, PA, Philadelphia, Port Wine, Powder, Puree, quick cured, red veined sorrel, reduction sauce, Salmon, sauce, Scottish, Seared, Sous Chef, Tafelstern, vanilla

April 2011 Exercise – BV Nguyen, Sous Chef, Moshulu Restaurant, Philadelphia, PA

 

 

Coriander quick cured Scottish salmon, mascarpone orzo with english peas and oven roasted cherry tomatoes, english pea puree with fine herbs, roasted heirloom baby carrots, roasted carrot butter sauce and foam, mezza arugula garnish

 

 

Hudson Valley cognac and vanilla infused foie gras brulee over seared brioche topped with port wine fig and cherry jam. Port wine reduction sauce, foie gras brown butter powder, micro arugula, red veined sorrel

Want to join the fun?  CLICK HERE!

Click here for sexy china! Essentials

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March 2011 Exercise – Stephen Spyrou

Tags

Ahi tuna, arugula, Bauscher, chef, cucumber, Dayton, Deep Plate, drizzled, Executive Chef, extra virgin olive oil, Facebook, Feta, Global Gardens, infused, Inspiration, Mediterranean, Myer Lemon, OH, olives, Pan-Seared, Salad, Steven Spyrou, Studded, Sundried Tomatoes, Tafelstern, The Kitchen at W26

March 2011 Exercise – Stephen Spyrou, Executive Chef, The Kitchen at W26, Dayton, OH

Pan Seared Ahi Tuna, Studded with Mediterranean Olives, Arugula salad with Sundried Tomatoes, Cucumber, and Feta. Drizzled with Global Gardens Extra Virgin Olive Oil infused with Myer Lemon

Want to join the fun?  CLICK HERE!

Are you inspired?  Inspiration

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February 2011 Exercise – Rob Connoley

Tags

Bauscher, calvados, chef, Chives, cholla, Compliments, Deep Plate, duck, Duck Breast, Facebook, Foraged, Gelee, infused, NM, pine cone, Poached, Popotillo, Pot Pie, Powder, Proprietor, Roasted, Rob Connoley, savory cream, Silver City, Syrup, Tafelstern, The Curious Kumquat

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

Foraged: Roasted cholla powder

Foraged Duck Pot Pie: Popotillo poached duck breast, chives, calvados gelée, pine cone syrup infused savory cream

Want to participate? CLICK HERE!

Love the plate?  See them all: Compliments

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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

 

Want to participate? CLICK HERE!

 

To review the full collections: Silhouette, Raffinesse & Supreme

 

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August 2010 Exercise – Daniel A. Concepcion

Tags

balsamic reduction, Bowl, Brioche, cheese, chef, Contour, Daniel A. Concepcion, Deep Plate, Executive Chef, Facebook, filet, french fried, Horseradish, infused, Las Vegas, mayonnaise, Mignon, NV, provolone, Red Onion, Siena Bistro, Siena Golf Club, sliders, Square, Sweet Potato, T355821, Tafelstern, tray

August 2010 Exercise – Daniel A. Concepcion, Executive Chef, Siena Bistro, Siena Golf Club, Las Vegas, NV

Filet mignon sliders, with caramelized red onion, melted provolone cheese, horseradish infused mayonnaise, served on toasted brioche, with french fried sweet potato, and drizzled with a white balsamic reduction

To participate in the next exercise, please send an e mail to: jeffrey@bauscherinc.com

See all your favorite chefs’ collections of past submissions at the Deep Plate page on Facebook.  Please “Like” us.

View the brochure:  Contour by TAFELSTERN

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September 2009 Exercise – Domenic Battistella

Tags

076218, arugula, baby, Balsamic, basil, Bauscher, beer, belly, beurre, blanc, Bloom Bowl, Blueberry, Braised, Brandywine, Brownie, Cassis, chanilly, Chocolate, Compliments, Compote, Deep Plate, Domenic Battistella, Executive Chef, ganache, George's Banks, Huntersville, infused, mousse, NC, Niman Ranch, Oil, Pepper, Pork, red, Red Rocks Cafe, redux, Roasted, Sautéed, scallop, tomatoes, yellow

September 2009 Exercise – Domenic Battistella, Executive Chef, Red Rocks Café, Huntersville, NC

George’s Banks scallop on baby arugula sautéed with beer braised Niman Ranch pork belly and yellow Brandywine tomatoes.  Roasted red pepper beurre blanc, basil oil, balsamic redux.

Cassis infused chocolate mousse brownie, ganache, blueberry cassis compote, chanilly.

 To participate in the October exercise, please send an email to: jeffrey@bauscherinc.com

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