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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A Deep Plate Spotlight on Chef Christopher Ivens-Brown

[fa icon="calendar'] 7/6/16 4:00 PM

 

This Deep Plate Spotlight from 2009 is on Chris Ivens-Brown, Vice President of Culinary Development and Corporate Executive Chef at Eurest Dining Services.

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Prosciutto Wrapped Apples: Is It a Dessert or an Appetizer?

[fa icon="calendar'] 3/14/11 8:00 AM

Casey La Rue, a private chef from Phoenix, Arizona, gives us a dish that is versatile in many ways. Is it dessert, or is it an appetizer?

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