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~ Inspiration for Professional Chefs by Professional Chefs

Deep Plate

Tag Archives: Willow Place Inn

February 2011 Exercise – Richard Taitt

28 Monday Feb 2011

Posted by teller19 in Compliments

≈ 1 Comment

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

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January 2011 Exercise – Richard Taitt

07 Friday Jan 2011

Posted by teller19 in Raffinesse, Silhouette, Supreme

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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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December 2010 Exercise – Richard Taitt

22 Wednesday Dec 2010

Posted by teller19 in Inspiration

≈ 3 Comments

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

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November 2010 Exercise – Richard Taitt

29 Monday Nov 2010

Posted by teller19 in Avantgarde

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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

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