Sometimes you get pairs that don't make sense, but we all know from experience that when you put certain opposites together, magical things can happen. Salt and sugar. Oil and vinegar. Citrus and spice. Even peanut butter on hamburgers can make for an interesting dining experience.
This decadent dessert was created by chef Lynn Warnesky from Merrimack, New Hampshire as part of the August 2012 Deep Plate exercise.
BauscherHepp curated the Playground collection to provide options when plating. With unique construction and the potential for improvisation, tabletop can be like recess with Playground, and end users are starting to discover the impact this collection can have.
In this August 2012 Deep Plate exercise, we explore a brilliant watermelon pairing from Executive Chef of the Highland Country Club, Russell L. Neff.
Lorens and Lansky sounds like a law firm, but this dynamic duo combined forces to create yet another beautiful salad plating.
It's so stunning, it almost doesn't look real. This beautiful fruit salad was created as part of the August 2012 Deep Plate exercise by culinary artist Stella Lorens and tournant Michelle Lansky of Edward Don and Company.
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.
This summer pudding was beautifully plated on Tafelstern Showpieces as part of the July 2011 Deep Plate Exercise.
In this March 2011 Deep Plate exercise, pastry chef Lynn Warnesky of the Beacon Hill Hotel & Bistro in Boston, Massachusetts provides some Bavarian inspiration.
Sometimes dishes require a little extra showcasing. In this July 2011 Deep Plate exercise, Executive Chef Christopher Ivens-Brown of the Compass Group in Charlotte, North Carolina did just that.