072617, 072635, 072640, Ahi tuna, aioli, avocado, Bauscher, Blackberry, chef, chicken, Cilantro, coconut, Compliments, coulis, Crispy, Cumin, Deep Plate, Duck Breast, Grandfather Golf and CC, Ham, Hash, Leaf, Linville, Matthew Hickman, Monte Weber, NC, Paella, Panacotta, Pastry, Poached, rice, saffron, sauce, Serrano, Sesame, shrimp, Sushi, Sweet Potato, Tarragon, Todd Cosgrove, tomato, Tuile, Tuna, vegetables
May 2009 Exercise – Matthew Hickman, Monte Weber, & Todd Cosgrove, Grandfather Golf and CC, Linville, NC
Matthew Hickman, Pastry Chef
Coconut Panacotta with a Coconut Tuile and a Blackberry Tarragon sauce
Monte Weber, Sous Chef
Tuna Paella Sushi – Ahi Tuna, poached chicken, Saffron Rice, Crispy Serrano Ham, Sesame Tuile, Poached Shrimp with Roasted Tomato Coulis and Cilantro Coulis
Todd Cosgrove, Chef De Cuisine
Cumin dusted pan seared Duck breast with sweet Potato Hash, southwestern vegetables and Avocado Aioli
The May featured plate was the Compliments “Leaf”:
"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 email@example.com.
For Details on “Challenge”, please click the “Challenge” tab at the top of the Deep Plate home page.