In a March 2011 Deep Plate exercise, Executive Chef Scott Craig provided Lobster Waldorf on the Inspiration collection from Tafelstern. Chef Craig was from the Myers Park Country Club in Charlotte, North Carolina.
It was plated with poached lobster claw, apple crisp, port wine-candied walnuts, Lucky Leaf Fall Mix, and arugula with honey-thyme vinaigrette brushed with beet fluid gel.
Get more inspiration from the BasucherHepp Design Guide.
