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

 

Lobster a l’Américaine and a Salmon Dish from Chef Andy Floyd

[fa icon="calendar'] 9/13/17 10:00 AM

 

Lobster is one of America's favorite luxury dishes, and when it's plated like this, it's even better! Check out this Lobster a l’Américaine, as well as a salmon dish, from Chef Andy Floyd.

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Who Doesn't Like Pork Buns?

[fa icon="calendar'] 8/25/17 8:00 AM

 

Pork buns are one of America's most popular Asian foods. Who doesn't like pork buns?

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Chili-Rubbed Shrimp Inspired by Various Tafelstern Collections

[fa icon="calendar'] 4/6/17 10:00 PM

 

This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.

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Colorado Venison with Chef Andy Floyd

[fa icon="calendar'] 3/13/17 10:00 AM

 

Chef Andy Floyd, owner of France Food and Wine Experience in Louisville, Colorado, provided some fresh venison in this April 2009 Deep Plate Exercise

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Enjoy the France Food and Wine Experience from Chef Andy Floyd

[fa icon="calendar'] 1/26/17 9:00 AM

 

Chef Andy Floyd created a French dining experience for the February 2010 Deep Plate Exercise.

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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.

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Exploring Seafood with Chef Andy Floyd

[fa icon="calendar'] 8/8/16 11:00 AM

 

In this Deep Plate exercise from August 2009, we're exploring fish and shrimp with Chef Andy Floyd. Chef Floyd is the Director of Curriculum at Cook Street School of Fine Cooking in Denver, Colorado.

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A Modern Take on a Classic French Dish

[fa icon="calendar'] 7/29/16 4:00 PM

 

The Salade Niçoise is one of France's most well-known dishes. Here's how Chef Andy Floyd add's a modern twist.

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Chicken and Fish with Chef Andy Floyd

[fa icon="calendar'] 7/18/16 3:00 PM

 

In this Deep Plate exercise from June 2009, Chef Andy Floyd takes inspiration from both chicken and fish.

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Seared Swordfish with Chef Andy Floyd

[fa icon="calendar'] 6/6/16 3:20 PM

 

Get culinary inspiration from Chef Andy Floyd, Director of Curriculum at the Cook Street School of Fine Cooking in Denver, Colorado. This featured inspiration was originally published in March of 2009.

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