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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Dessert Served in a Cone? Inspiration from Thomas Allen

[fa icon="calendar'] 10/23/16 10:00 AM

 

Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows a cone-inspired dessert in this Deep Plate exercise that was originally published in October 2009.

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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.

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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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Eric Stein Presents a Combination of Colors and Flavors to Delight the Senses

[fa icon="calendar'] 8/15/16 11:00 AM

 

Delighting all senses is the most effective way to create happy diners. In this Deep Plate exercise from August 2009, Chef Eric Stein does just that.

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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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