Nothing brings dinnerware to life like the holidays. In this November 2012 Deep Plate exercise, we enjoy holiday platings with chef Elizabeth Buckingham of Kitchen Table Cooking School in Greenwood Village, Colorado.
Chef Buckingham's first dish is a seared salmon filet with risotto, steamed asparagus, and garlic-herb compound butter.
For dessert shown at the top, she created chocolate crisps topped with peppermint meringues garnished with ornaments and candy canes for a little holiday cheer.
Enhance your own holiday dishes. Start with dinnerware collections from the new BauscherHepp Design Guide.
