711324, Allyson Banas, Angelia Gutierrez, Bauscher, Bonne Femme, Braised, Brussels sprouts, Cayote Squash, chef, Creamy, Culinary, Deep Plate, Deja Mitchell, Facebook, Flounder, house-made, Jackie Enoicy, Lamb Goulash, lamb shank, leeks, Lloyd Canonigo, Molasses, Motaz Elshafi, NC, Options, oregano, oven roasted, over Cous-Cous with Grilled Chayote Squash Seared Beef Tournedos over Rice Pilaf with Sauteed, Pan-Seared, peppers, polenta, potatoes, Raleigh, Sauce Foyot, Snapper, Spetzel, Student, Swiss Chard, Tafelstern, tomatoes, Tournedos, Vera Cruz, Wake Tech Community College
A talented group of Wake Technical Community College culinary students led by Chef Eddie Wilson have plated some beautiful dishes for us this month. Below is a series of their submissions.
https://deepplate.wordpress.com / “Deep Plate” on Facebook
Bauscher, beer, Braised, butter, chef, Coffeelings, Deep Plate, Eddie Wilson, Executive Chef, Facebook, Julienne, Kielbasa Sausage, NC, Onions, oven roasted, Raleigh, sage, Sautéed, T701828, Tafelstern, The Chef's Academy, tomatoes, Zucchini
920632, Atlanta, Bauscher, chef, Deep Plate, Enjoy, Executive Pastry Chef, Facebook, GA, Ginger, Grapes, ice cream, Natasha Capper, oven roasted, pepitas, Piedmont Driving Club, salted, sour cream, spice cake, Tafelstern
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
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