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

 

Bluefin Tuna Tartare on Bauscher Pleasure

[fa icon="calendar'] 5/16/17 10:00 PM

 

This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.

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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.

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Seafood Trilogy Served with Red Pepper Oil

[fa icon="calendar'] 8/17/16 2:00 PM

 

Enjoy the diversity of seafood with Arnd Sievers, Executive Chef of the Sheraton Burlington Hotel and Conference Center in Burlington, Vermont.

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Aged Filet from Chef Kevin Jones

[fa icon="calendar'] 7/26/16 10:00 AM

 

In this Deep Plate exercise from June 2009, Executive Chef Kevin Jones of the Wyndham Hotel Conference Center in Lisle, Illinois cooks up an aged filet.

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Exploring Latin and French Classics with Chef Kevin Chong

[fa icon="calendar'] 6/26/16 11:00 AM

 

Chef Kevin Chong was the Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii when he submitted these dishes for the June 2009 Deep Plate exercise.

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