Inspiration and Information for your Tabletop

Lobster is one of America's favorite luxury dishes, and when it's plated like this, it's even better! Check out this Lobster a l’Américaine, as well as a salmon dish, from Chef Andy Floyd.

These Asian-inspired dishes were created by Rob Conneloey of The Curious Kumquat in Silver City, New Mexico as part of the March 2011 Deep Plate Exercise, where East meets the Old West.

This beautiful sea bass plating is from Matthew Tillman, chef at the Myers Park Country Club in Charlotte, North Carolina.

For many chefs, their food is their art. What if we told you that artistic dishes not only improve the customers’ experience, but also affect the way diners think food tastes?

A study from Oxford proves just that.

Added last year to our Purity collection, Purity Pearls provides a visually stunning and custom look, well-suited to a variety of tabletop applications. 

This series from Eric Stein was created for the March 2011 Deep Plate exercise while Stein was the Wellness Chef at Enlightened Flavors and Johnson & Wales University in White Sulphur Springs, West Virginia. 

This colorful dish was created by Richard Taitt, Executive Chef of the Willow Place Inn in Hudson, Quebec, for the 2011 Deep Plate exercise.

Pork buns are one of America's most popular Asian foods. Who doesn't like pork buns?

Purchasing decisions in hotels and hospitality operations depend on a lot. From the overall price to procuring items through buying groups, each property must consider a full range of factors. One of those factors is sustainability.

Executive Pastry Chef of the Piedmont Drivng Club in Atlanta, Georgia, Natasha Capper, created this stunning dessert plate for the May 2012 Deep Plate exercise.