Welcome to the Deep Plate Blog:
A Source for Inspiration and Information

 

"Heads-On" Prawn from Chef Kristopher Blessum

[fa icon="calendar'] 9/25/16 10:00 AM

 

This Deep Plate exercise from Kristopher Blessum was orginally published in September 2009. Chef Blessum is the Executive Chef at Scrooge Diner in Randburg, South Africa near Johannesburg.

Read More [fa icon="long-arrow-right"]

Five Dining Challenges Every Wedding Venue Faces

[fa icon="calendar'] 9/22/16 4:00 PM

 

There are two words at every wedding that bring tears of joy to the guests. No, they aren’t “I do.” They are “let’s eat!”

Read More [fa icon="long-arrow-right"]

Jason Reaves Brings Us a Sweet Taste of Fall

[fa icon="calendar'] 9/21/16 9:00 AM

 

This close look at fall desserts is from Chef Jason Reaves, Pastry Chef at Market Salamander in Middleburg, Virginia. It first appeared in the September 2009 Deep Plate exercise.

Read More [fa icon="long-arrow-right"]

How to Serve Soup and Salad in the Same Dish

[fa icon="calendar'] 9/19/16 10:00 PM

 

Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows us how soup and salad can be joined in the same dish.

Read More [fa icon="long-arrow-right"]

Food and Beer Pairings for the Fall

[fa icon="calendar'] 9/12/16 1:36 PM

 

Just as the leaves change in the fall, so do the season’s flavors. Look around, and you can find just about anything with pumpkin spice added to it. With summer ending and fall flourishing, it means there are plenty of classic fall dishes being cooked, baked, roasted, and served for gatherings of family and friends. But you can’t have an empty glass next to all of that delicious food! This is when pairing your food with the right beer becomes important.

Read More [fa icon="long-arrow-right"]

A Portuguese Inspired Seafood Dish Is "in Bloom"

[fa icon="calendar'] 9/10/16 3:30 PM

 

Join Chef Kyle Krieger, Executive Chef and Managing Partner at Noble's Restaurant in Charlotte, North Carolina, as he explores Bauscher Bloom.

Read More [fa icon="long-arrow-right"]

Bauscher Bloom with Chef Andy Floyd

[fa icon="calendar'] 9/8/16 2:00 PM

 

This delicious shrimp dish was created by Andy Floyd, Director of Curriculum for cook Street School of Fine Cooking in Denver, Colorado.

Read More [fa icon="long-arrow-right"]

Ingredients for a Better Brunch Buffet

[fa icon="calendar'] 9/6/16 6:00 PM

 

Why do people love brunch so much? Maybe a lighter schedule on the weekends gives eaters time to really enjoy their meal and socialize. Perhaps it’s the opportunity to have a mimosa or Bloody Mary with their eggs. Or maybe people just like sleeping in. Whatever the reason, one thing is certain: brunch is booming.

Read More [fa icon="long-arrow-right"]

Jumbo Shrimp with James Fox

[fa icon="calendar'] 9/5/16 10:00 AM

 

Take a look at these grilled jumbo shrimp skewers topped with a plum ginger glaze and served over mango slaw with a garnish of cilantro oil and a spicy red pepper purée.

Read More [fa icon="long-arrow-right"]

A Spectacular Look at Crab with Jason Lynn

[fa icon="calendar'] 9/3/16 3:30 PM

 

Jason Lynn is the Executive Sous Chef at the Ramada Plaza Doha in the State of Qatar. His take on crab was created for the August 2009 Deep Plate exercise.

Read More [fa icon="long-arrow-right"]
Narrow your selection below.

INSPIRATION   INFORMATION

Read Bauscher Hepp Literature

Subscribe to Email Updates

Lists by Topic

see all

Posts by Topic

see all