Inspiration and Information for your Tabletop

What is T-Glass? It's a collection from Luigi Bormioli that delivers versatility, functionality, durability, and a beautiful aesthetic all at the same time. And though it's designed for wine, there are many reasons you should consider T-Glass as your glassware of choice regardless of your operation type.

In this March 2011 Deep Plate exercise, pastry chef Lynn Warnesky of the Beacon Hill Hotel & Bistro in Boston, Massachusetts provides some Bavarian inspiration.

Many would argue that beer is always in season. And those folks would be correct. Seasonal beers are an example of the transformation of beer drinkers over time. The craft beer movement opened the door for breweries of all sizes to create unique seasonal beers specific to every day on the calendar. But what separates a “fall beer” from a “summer beer?”

Sometimes dishes require a little extra showcasing. In this July 2011 Deep Plate exercise, Executive Chef Christopher Ivens-Brown of the Compass Group in Charlotte, North Carolina did just that.

In this February 2011 Deep Plate exercise, Rob Connoley of The Curious Kumquat in Silver City, New Mexico created two distinct platings.

A chocolate pyramid? Yes please. Check out this submission to the February 2011 Deep Plate exercise from Executive Chef Val Fortin of the Sugar Hill Inn in Sugar Hill, New Hampshire.

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.

These Asian-inspired dishes were created by Rob Conneloey of The Curious Kumquat in Silver City, New Mexico as part of the March 2011 Deep Plate Exercise, where East meets the Old West.

This beautiful sea bass plating is from Matthew Tillman, chef at the Myers Park Country Club in Charlotte, North Carolina.

For many chefs, their food is their art. What if we told you that artistic dishes not only improve the customers’ experience, but also affect the way diners think food tastes?

A study from Oxford proves just that.