Welcome to the Deep Plate Blog:
Inspiration and Information for Your Tabletop

 

The Anatomy and Physiology of a Wine Glass

[fa icon="calendar'] 4/23/18 10:17 AM

 

There's a function and fashion to wine glasses, both an anatomy and a physiology. When we use stemware, it adds an element of elegance to the table, and it brings out the best in one of the most enjoyable parts of any meal -- the wine.

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The Benefits of Draft Cocktails

[fa icon="calendar'] 4/17/18 8:16 PM

 

We're well beyond the craft cocktail movement. It's become so commonplace, even national, casual bar and restaurant chains are jumping on the craft cocktail bandwagon in order to court younger generations.

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Bringing the Classic Beauty of Carrara Marble to the Tabletop

[fa icon="calendar'] 4/10/18 6:57 PM

 

 

Some things are legendary. They're the epitomes of what they represent, the pinnacles of their respective categories or fields. Think about what PEI is to mussels, or Faberge is to eggs. What Shanghai is to soup dumplings or what the David is to sculpture.

And speaking of the David, that brings us to another example. Carrara.

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The Benefits of Mogogo Buffet Service Solutions

[fa icon="calendar'] 4/6/18 6:45 PM

 

If you know anything about Mogogo, you're probably familiar with the famous designs. The entire Mogogo line was created to re-imagine the possibilities of buffet service by people who understand the nuances of buffet service.

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What You Can Learn About Tabletop from a Trip to Germany

[fa icon="calendar'] 3/29/18 10:21 AM

 

German engineering and production is legendary.

As a company that is mostly comprised of German brands, BauscherHepp has always believed in the strength and quality of German-made products, but sometimes it's hard to connect with those concepts from the confines of our Raleigh showroom. Sometimes you have to go to Germany to learn more.

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Analyzing the Coupe Glass Renaissance

[fa icon="calendar'] 3/23/18 12:00 PM

 

The current cocktail revolution has also spawned the rebirth of many classic glassware styles. Gone are the days of always serving Manhattans in a Martini glass. We're witnessing the return of the coupe glass.

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The Benefits of a Hot and Fresh Chafing Dish

[fa icon="calendar'] 3/19/18 3:57 PM

 

Chafing dishes come in various shapes and sizes with a whole range of features and options. As a result, selecting the right chafer can be a complicated choice, but it's an important one nonetheless.

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How to Get the Most Flavor Out of Your Stout

[fa icon="calendar'] 3/15/18 5:05 PM

 

There are few articles of faith in my admittedly jaundiced worldview, precious few things that I believe to be right and true and basically unimprovable by man or God. This, however, is one of them: a properly poured beer or ale -- in my case, a hand-cranked Guinness -- in a clean pint glass of correct temperature is God's Own Beverage, a complete and nutritious food source, a thing of beauty to be admired, a force that sweeps away, for a time, all the world's troubles.

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The Origins of Soup (and How It's Eaten)

[fa icon="calendar'] 3/13/18 6:13 PM

The way words twist together can tell us a lot about where we're from and how we did things in the past. This is especially true when it comes to food.

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[Plating Trend] An Eye for Simplicity

[fa icon="calendar'] 2/28/18 10:37 AM

 

We've already talked about the love/hate relationship chefs have with the current sauce dot trend, but a recent article in Restaurant Hospitality brought up another popular plating concept - simplicity.

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