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Executive Chef James Fox and his Kitchen Team at Best Impressions Caterers in Charlotte, North Carolina created a unique version of "coffee and cream" for the November 2009 Deep Plate exercise.
His take on coffee and cream includes Kona-crusted beef short rib on a carrot purée. The "cream" portion is a confit of wild mushrooms with porcini cream.
![P1012219 P1012219](https://deepplate.bauscherhepp.com/hs-fs/hub/2137236/file-4127562832-jpg/blog-files/p1012219.jpg?width=351&name=p1012219.jpg)
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Create your own classic combinations in new and unique ways. Start with classic yet unique styles of table top dinnerware.
![Bauscher Hepp Design Guide CTA](https://no-cache.hubspot.com/cta/default/2137236/e8be7922-7f0d-4d78-b585-22a10d9db669.png)
Topics:
porcini,
kona,
talkabout,
wild mushrooms,
Coffee,
Executive Chef,
Beef,
Confit,
Charlotte,
James Fox,
Carrot,
cream,
shortrib,
rectangle,
NC,
Facebook,
Best Impressions Caterers,
Deep Plate,
Inspiration,
platter,
t7962625,
Bambu,
Puree,
Showpieces,
Tafelstern,
Kitchen Team