Welcome to the Deep Plate Blog:
Inspiration and Information for Your Tabletop

 

A Deep Plate Challenge Depicting Some of Our Favorite Things

[fa icon="calendar"] 7/28/16 1:00 PM / by BauscherHepp

2 uni flan - juliana twedt

 

This Deep Plate Challenge between Keith Lord and Tom Jankovich originally took place in July of 2009. Take a look at these extravagant platings from both chefs.

Keith A. Lord is the Corporate Executive Chef and Food and Beverage Head at Festivities Catering & Special Events and TK&A Custom Catering, both of San Diego, CA. His first dish featured above was a sea urchin flan with yuzu, truffle essence, and Catalina uni roe.

His next plate was gaijin sushi a go-go on cool, cool marble:

1 sushi - lauren cerullo

Seared bay scallops, super sweet creamed corn, and soy bean “succotash” with corn milk foam:

7 scallop and corn - lauren cerullo

Edamame with lime and black truffle aioli in a fragrant herb bath with curried chicken udon and spring onions:

3 noodles and beans - lauren cerullo

"Fish and chips” of proper english battered skate wing, pommery roasted marble potatoes, connelly gardens haricots vert, and garlic aioli:

8 fish and chips - lauren cerullo

Thai hot pot, shrimp, corn and eggplants, lemongrass hot in a sour broth:

4 thai hot pot - lauren cerullo

Early purple Cherokee tomatoes from the backyard with St. Agur bleu chees, crouton, basil extra virgin olive oil, and fleur de sel:

5 tomato salad - lauren cerullo

PEI mussels with thai eggplants, pak choy, kaffir lime, and a killer green curry broth:

6 pei mussles - lauren cerullo

Seared baby yellowtail with white asparagus, king oyster mushrooms, and a mussel beurre fondue:

9 yellowtail - lauren cerullo

And finally for dessert, a warm and melty Callebaut Belgian chocolate cake:

10 chocolate cake - lauren cerullo

* Photos by Juliana Twedt and Lauren Cerullo

Next up was Tom Jankovich, the Executive Chef at Grandfather Golf and Country Club in Linville, North Carolina. His eight courses consisted of his favorite things beginning with a foie gras brulée of grilled foie gras with raspberry jam and rosemary crème brulée:

1 foie gras

Salad Napoleon

Layers of Heirloom Tomato, Avocado, Kalamata Olive, Feta, Cucumber and Baby Spinach dressed with Sundried Tomato and Basil Vinaigrettes:

3 salad

Soup and Sandwich

Smoked Tomato soup topped with Basil Foam and Crisp Basil accompanied by grilled cheese with Vermont White Cheddar:

2 tomato soup

Sushi

Ahi Tuna with Sriracha Aioli, Yellowtail with Sweetened Soy and Wasabi Tobiko and Tazmainan Salmon Belly with Wasabi Aioli:

4 sushi

Burger and Fries

Mini Kobe Burger grilled Rare with Truffle Aioli, on a Toasted Ciabatta Bun with matchstick Yukon Potato Fries, sweet Gherkin and house made Hickory smoked Ketchup:

5 mini kobe burger

Lamb Chop

Colorado Lamp Chop, Dijon brushed, Scallion bread crumb coated, roasted rare and served with mashed Sweet Potatoes and a rich Lamb Jus Lie:

6 lamb

Cheese and Crackers

Cambozola Cheese with French Sourdough Crostini, and fresh Cherries and Berries:

7 cheese

Stuffed Strawberries

Stemmed local Strawberries filled with Heirloom Tomato Marmalade, on crumbled Almond Biscotti, drizzled with aged Balsamic Syrup and finished with Honey sweetened whipped Mascarpone:

8 strawberry

 

Get more inspiration from Bauscher Hepp and Deep Plate in this free guide.

Bauscher Hepp Design Guide CTA

Topics: Tom Jankovich, 712332, haricots vert, spring onions, Creme Brulee, Options, Sandwich, marble potatoes, cucumber, Mussel, Fries, Bauscher, chicken, Kalamata Olive, Jam, chips, succotash, tomatoes, Executive Chef, hot pot, curried, connelly gardens, kaffir, Grandfather Golf and Country Club, soy, shrimp, Wasabi, Raspberry, Truffle, urchin, beurre fondue, Salad, Lamb Chop, San Diego, Rosemary, Chocolate, Corporate Executive Chef Food & Beverage Head, white asparagus, thai eggplants, Sundried Tomato, lime, Feta, soy bean, gaijin, pak choy, Ahi tuna, CA, 712632, pommery, callebault, curry, wing, Yukon Potato, avocado, herb bath, Linville, basil, garlic, hot & sour, corn, NC, Black Truffle, skate, 713016, sweet creamed corn, Challenges, Juliana Twedt, cheese, Thai, bay scallops, 713364, Foam, Kobe Burger, Tobiko, Tazmainan, Vinaigrettes, Burger, flan, Fish, lemongrass, yellowtail, Heirloom tomato, Salmon, Baby Spinach, sea, yuzu, Belgian, eggplants, 716918, Hospitality Inc., catalina, 711932, Bun, Inspiration, corn milk, fleur de sel, Brulee, uni, Broth, Sushi, Sriracha Aioli, udon, pei mussels, roe, Keith Lord, 711630, Soup, Evoo, Ketchup, aioli, Lauren Cerullo, 713810, Edamame, king oyster mushrooms, Foie Gras, crouton, Essence, 712726, Ciabatta, Vermont White Cheddar, Gherkin, Napoleon, 711232, cake

Written by BauscherHepp

Narrow your selection below.

INSPIRATION INFORMATION

New Call-to-action

Subscribe to Blog Updates

Lists by Topic

see all

Posts by Topic

see all

Recent Posts