Inspiration and Information for your Tabletop

Just as the leaves change in the fall, so do the season’s flavors. Look around, and you can find just about anything with pumpkin spice added to it. With summer ending and fall flourishing, it means there are plenty of classic fall dishes being cooked, baked, roasted, and served for gatherings of family and friends. But you can’t have an empty glass next to all of that delicious food! This is when pairing your food with the right beer becomes important.

Join Chef Kyle Krieger, Executive Chef and Managing Partner at Noble's Restaurant in Charlotte, North Carolina, as he explores Bauscher Bloom.

This delicious shrimp dish was created by Andy Floyd, Director of Curriculum for cook Street School of Fine Cooking in Denver, Colorado.

Why do people love brunch so much? Maybe a lighter schedule on the weekends gives eaters time to really enjoy their meal and socialize. Perhaps it’s the opportunity to have a mimosa or Bloody Mary with their eggs. Or maybe people just like sleeping in. Whatever the reason, one thing is certain: brunch is booming.

Take a look at these grilled jumbo shrimp skewers topped with a plum ginger glaze and served over mango slaw with a garnish of cilantro oil and a spicy red pepper purée.

Jason Lynn is the Executive Sous Chef at the Ramada Plaza Doha in the State of Qatar. His take on crab was created for the August 2009 Deep Plate exercise.

What kid doesn't like grilled cheese followed with a brownie? Here's how Chef Kelly Mullarney does it for adults as part of the October 2009 Deep Plate exercise.

Chef Jason Shillinglaw's lobster and grilled celery salad is topped with a chilled, smoked pork consommé and is showcased in a bloom bowl.

People say breakfast is the most important meal of the day, and apparently Erick Swenson agrees with them. See why in this Deep Plate Exercise.

Chef Kevin Chong of the Chef Mavro Restaurant in Honolulu, Hawaii originally created this summer-inspired dish for the August 2009 Deep Plate Exercise.