Inspiration and Information for your Tabletop

Whether you're hosting an awards evening for hospital administration, creating the perfect space for wedding receptions at your hotel, or feeding an army of golfers after a country club fundraiser, there is more than one way to set up your buffet. And you're probably wondering what method is best. 

Explore this beautiful Israeli couscous dish with Chef Joshua Bennett of Bellingham, Washington. It was originally published as part of the May 2010 Deep Plate exercise.

Chef Andy Floyd, owner of France Food and Wine Experience in Louisville, Colorado, provided some fresh venison in this April 2009 Deep Plate Exercise

In this post from the Deep Plate blog, Pastry Instructor Jeffrey Spurlin from the Art Institute of Indianapolis, Indiana uses the Pleasure collection from Bauscher as part of his series of inspired dishes.

What if I offered you the opportunity to consistently eliminate high healthcare food costs, overcooked or poorly seasoned food, or even low patient scores or bad healthcare foodservice reviews? Would you be interested in improving your healthcare foodservice program? Would it be a worthwhile trend?

Yogi Berra once said, "When you come to a fork in the road, take it." And like the quote itself, the brief history of the fork is almost just as bizarre.

As we review some of Jeffrey Spurlin's creations for the 2010 Deep Plate blog, we had to recycle his Indianapolis Cheesecake.

In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.

Jeffrey Spurlin, CWPC, Pastry Instructor at The Art Institute of Indianapolis, created this pain perdu as part of the February 2010 Deep Plate Exercise.

This dutch apple tart was created by the pastry instructor of The Art Institute of Indianapolis, Jeffrey Spurlin.