28 Monday Feb 2011
Posted in Compliments
Tags
Bauscher, Cajun seared tuna, chef, Compliments, Cucumbers, Deep Plate, Executive Chef, Facebook, Figs, Hudson, mango, Micro Greens, Quebec, red pepper puree, Richard Taitt, Tafelstern, Willow Place Inn
February 2011 Exercise – Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec
Micro greens, Cajun seared tuna, mango, figs, cucumbers, red pepper puree
Want to participate? CLICK HERE!
Love the plate? See them all: Compliments
07 Friday Jan 2011
Posted in Raffinesse, Silhouette, Supreme
Tags
asparagus, Bauscher, chef, deep fried, Deep Plate, Executive Chef, Facebook, Foam, Gelee, glaze, Grilled Lamb Chop, Hudson, ice cream, Lamb, lime, Pastry, Poached Pear, Puree, Quebec, Raffinesse, red peppers, red wine, Richard Taitt, Silhouette, Supreme, Tafelstern, tomatoes, Vanilla bean, vine ripened, white bean, Willow Place Inn
January 2011 Exercise – Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec
Grilled Lamb Chop, on a white bean puree, asparagus, red peppers, confit vine ripened tomatoes and a Lamb glaze.
Poached Pear, red wine gelee, vanilla bean ice cream, lime foam and deep fried pastry.
To participate in the next exercise, please send an e mail to: thomas@bauscherinc.com
To review the full collections: Silhouette, Raffinesse & Supreme
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22 Wednesday Dec 2010
Posted in Inspiration
Tags
Bauscher, butternut squash, Caviar, chef, Coriander, corn, cream, Creole sauce, Deep Plate, dried seaweed fleur de sel, Executive Chef, Facebook, Inspiration, mullet, Pan seared scallops, Pan-Seared, poached shrimp, potato puree, Richard Taitt, Risotto, scallops, sea salt flakes, smoked paprika, Tafelstern, trout, Willow Place Inn
December 2010 Exercise – Richard Taitt, Executive Chef, Willow Place Inn, Hudson, Quebec
Pan seared scallops, poached shrimp, butternut squash risotto, trout caviar, mullet caviar, coriander cream, smoked paprika sea salt flakes, dried seaweed fleur de sel.
Creole sauce, pan seared scallops, poached shrimp, potato puree, coriander cream, trout caviar, corn.
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.
To review the full collection: Inspiration by Tafelstern
29 Monday Nov 2010
Posted in Avantgarde
Tags
Bauscher, Canada, Ceviche, chef, Deep Plate, dill, Executive Chef, Facebook, Hudson Quebec, platter, Richard Taitt, Salmon, Sweet Potato, T152040, Tafelstern, Willow Place Inn
November 2010 Exercise – Richard Taitt, Executive Chef, Willow Place Inn, Hudson Quebec,
Canada
Salmon Ceviche on sweet potato with dill
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.
To review the full collection: Avantgarde by TAFELSTERN
