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

 

Now this is how you make a (scallop and prosciutto) salad!

[fa icon="calendar'] 1/4/17 9:00 AM

 

This beautiful salad was created by Kelly G. Mullarney, the owner of Chef Innovation, Inc., in Orange, California. It was first published in the December 2009 Deep Plate exercise.

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Stacked Scallop Ceviche from chef Jason Shillinglaw

[fa icon="calendar'] 5/20/16 2:52 PM

 

In part two of this series from March 2009, Executive Chef of the Providence Country Club in Charlotte, North Carolina, Jason Shillinglaw, creates a refreshing version of a Latin-style classic.

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