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Deep Plate

~ Inspiration for Professional Chefs by Professional Chefs

Deep Plate

Tag Archives: red pepper

April 2015 Exercise – Matt Chappell

07 Thursday May 2015

Posted by teller19 in Snow

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Ball State University, Citrus Espuma, Executive Chef/Instructor, fava, goat cheese, Grilled Cheese, IN, Matt Chappell, Muncie, red pepper, Tomato Bisque

Matt Chappell, Executive Chef/Instructor, Ball State University, Muncie, IN

Matthew Chappell

Tomato Bisque, Grilled Cheese “Island”, Red Pepper Goat Cheese, Fava, Citrus Espuma

High End Decorations by Tafelstern

I Want to Deep Plate!

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July 2014 Exercise – Vanessa N. Jaurique

22 Tuesday Jul 2014

Posted by teller19 in Pleasure

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090473, Bauscher, chef, Chef Instructor, Chilean Sea Bass, citrus, Deep Plate, Facebook, FL, Ginger, Metropolitan Ministries, mussels, Pleasure, Poached, Puree, red pepper, Riverview, Roasted, Seared, Tafelstern, tomato, Vanessa N. Jaurique

Vanessa N. Jaurique, Chef Instructor, Metropolitan Ministries, Riverview, FL

Photo1

Seared Chilean Sea Bass with Citrus-Ginger Poached Mussels with Roasted Red Pepper & Tomato Puree

Pleasure by Bauscher

I WANT TO DEEP PLATE!

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May 2014 Exercise – Rene Marquis

02 Monday Jun 2014

Posted by teller19 in Bach

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10951/01, Bach, Bauscher, Brandon, chef, chips, crostini, Deep Plate, Dip, Executive Chef, Facebook, FL, Luigi Bormioli, red pepper, Rene Marquis, Roasted, Tafelstern, Tapenade, US Army

May 2014 Exercise – Rene Marquis, Executive Chef, US Army, Brandon, FL

Rene

Roasted Red Pepper Dip with a Tapenade and Crostini Chips

 

 

Bach by LUIGI BORMIOLI

 

I WANT TO DEEP PLATE!

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January 2014 Exercise – Jarren Tupper

20 Monday Jan 2014

Posted by teller19 in Weimar

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arugula, Asiago, Bauscher, Beef, chef, chili, cream, Culver Creek Trading Company, Deep Plate, Executive Chef, Facebook, Jarren Tupper, Joplin, MO, parsley, red pepper, Roasted, shrimp, T722233, Tafelstern, Weimar, Zucchini

January 2014 Exercise – Jarren Tupper, Executive Chef, Culver Creek Trading Company, Joplin, MO

Chili rubbed beef and shrimp, seared zucchini, arugula, fried parsley, asiago cream reduction, roasted red pepper, and chili foam

 

WEIMAR

 

I WANT TO DEEP PLATE!

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September 2013 Exercise – Stella Lorens

13 Friday Sep 2013

Posted by teller19 in Avantgarde

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Avantgarde, Bauscher, chef, Crème Fraiche, Culinary Artist, Deep Plate, Edward Don, Facebook, Fontina, IL, meatballs, pesto, Portabella, red pepper, scallions, Stella Lorens, T152039, Tafelstern, Touchdown, Tuscaloosa, Veal, Woodridge

September 2013 Exercise – Stella Lorens, Culinary Artist, Edward Don & Company, Woodridge, IL

TUSCALOOSA TOUCHDOWN

“Tuscaloosa Touchdown”

Are you ready for some football? This is a ‘throw’ back to fall comfort food. A ‘pile-up’ of flavors- fontina and portabella veal meatballs, pesto, creme fraiche, scallions, red pepper.

+1 for the food field, +2 for Tuscaloosa reference

I WANT TO DEEP PLATE!

TAFELSTERN

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December 2012 Exercise – Darryl Fuller

21 Friday Dec 2012

Posted by teller19 in Showpieces

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basil, Bauscher, Black Beans, chef, Cilantro, Culinary Student, Darryl Fuller, Deep Plate, Facebook, fresh, Fried, guacamole, lime, mango, Mini, Morrisville, NC, Plantains, queso blanco, red pepper, rice, Roasted, Seasoned, Showpieces T792523, simple syrup, Tafelstern, The Chef's Academy, tomato, tortilla chips, Tostadas

December 2012 Exercise – Darryl Fuller, Culinary Student, The Chef’s Academy, Morrisville, NC

fuller

Mini tostadas with seasoned black beans, queso blanco and tomato on rice with cilantro and roasted red pepper, tortilla chips, guacamole, fried plantains and fresh mango with a lime and basil simple syrup

 

 

 

Do you want to DEEP PLATE?  CLICK HERE!

 

 

 

Happy Holidays!

 

 

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January 2012 Exercise – Rene Marquis

16 Monday Jan 2012

Posted by teller19 in Relation Today

≈ 1 Comment

Tags

Bauscher, Brandon, chef, Deep Plate, Executive Chef, Facebook, FL, garlic, Grilled, red pepper, Rene Marquis, Roasted, shrimp, Soup, T323165, Tafelstern, Toast Point, US Army

January 2012 Exercise – Rene Marquis, Executive Chef, US Army, Brandon, FL

 

 

 

 

Roasted Red Pepper Soup with Grilled Shrimp and Garlic Toast Point

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

 

 

 

Is your tabletop clean and classic?  RELATION TODAY

 

 

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March 2011 Exercise – Greg Pyle

10 Thursday Mar 2011

Posted by teller19 in Inspiration

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avocado, AZ, Bauscher, chef, chicken, corn, Culinary Student, Deep Plate, Facebook, Greg Pyle, Grilled, Inspiration, Marinated, Organic, Phoenix, red pepper, Roasted, romaine lettuce, Salsa, sauvignon blanc, Tafelstern, Tenderloin, The Art Institute of Phoenix

March 2011 Exercise – Greg Pyle, Culinary Student, The Art Institute of Phoenix, Phoenix, AZ

  

Grilled sauvignon blanc marinated chicken tenderloin, topped with roasted corn and red pepper salsa and avocado.  Served on organic romaine lettuce

Want to join the fun?  CLICK HERE!

Are you inspired?  Inspiration

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September 2010 Exercise – Lee Wilson

19 Tuesday Oct 2010

Posted by teller19 in Bonn Plus

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Tags

112625, 114050, ancho, Bauscher, Black Grouper, Bonn Plus, Cabaruss Country Club, champagne, chef, chili, Cilantro, citrus, Concord, corn, coulis, Deep Plate, Facebook, Lee Wilson, Micro, NC, papaya, platter, Puree, red pepper, Salad, Salsa, Sous Chef, Strawberry, sugar tray, Vinaigrette

September 2010 Exercise – Lee Wilson, Sous Chef, Cabaruss Country Club, Concord, NC

Ancho chili seared Black Grouper served over citrus cilantro puree and roasted red pepper coulis with roasted corn salsa, papaya micro green salad and strawberry champagne vinaigrette

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.

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November 2009 Exercise – Robert Wilson

24 Tuesday Nov 2009

Posted by teller19 in Showpieces

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Tags

Bambu, Beef, Chocolate, crab cakes, Deep Plate, demi-glaze, Facebook, Habanero, NC, Pepper, platter, Puree, rectangle, red pepper, Robert Wilson, Showpieces, Sous Chef, Strawberry, t7962625, Tafelstern, talkabout, Tenderloin, Wingate, Wingate University

November 2009 Exercise – Robert Wilson, Sous Chef, Wingate University, Wingate, NC

Mini crab cakes w/ a strawberry and habanero pepper puree and beef tenderloin w/ roasted red pepper and chocolate demi-glaze

Deep Plate Pics 010 

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 Deep Plate page on Facebook.  Please become a “Fan”. 

https://deepplate.wordpress.com and “Deep Plate” on Facebook

 

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