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A Trio of Chefs Use the "Leaf" Plate with Colorful and Creative Results

[fa icon="calendar"] 6/27/16 12:00 PM / by BauscherHepp

chef_matthew_flat

 

This May 2009 Deep Plate Blog exercise featured chefs Matthew Hickman, Monte Weber, and Todd Cosgrove of the Grandfather Golf and Country Club in Linville, North Carolina.

Pastry Chef Matthew Hickman created a coconut panacotta with a coconute tuile and blackberry tarragon sauce.

Monte Weber, sous chef, provided tuna paella sushi with ahi tuna, poached chicken, saffron rice, crispy jámon serrano, sesame tuile, poached shrimp, and roasted tomato and cilantro coulis.

chef_monte

Finally, Chef de Cuisine Todd Cosgrove created cumin-dusted, pan-seared duck breast with sweet potato hash, southwestern vegetables, and avacado aioli.

ToddCosgrove

 

The May 2009 featured plate was the compliments of the  "Leaf": Leaf Platter

 

 

 

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Topics: Matthew Hickman, Compliments, Tarragon, Bauscher, chicken, shrimp, rice, Todd Cosgrove, Sweet Potato, coconut, Pastry, Cumin, Cilantro, Crispy, Sesame, Poached, Serrano, Ahi tuna, Leaf, chef, avocado, Tuna, Linville, Duck Breast, NC, Monte Weber, coulis, Blackberry, Hash, sauce, Paella, saffron, tomato, Grandfather Golf and CC, Deep Plate, vegetables, Inspiration, Panacotta, Ham, Sushi, aioli, Tuile

Written by BauscherHepp

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