Inspiration and Information for your Tabletop

Dawn Viola, a research chef and food writer from Orlando, Florida, created this amazing dessert as part of the August 2012 Deep Plate exercise.

In this 2011 Deep Plate exercise, Executive Chef Stephen Spyrou from The Kitchen at W26 in Dayton, Ohio created this beautiful deconstructed Pho Bo.

Purity Pearls from Bauscher was awarded with a Tabletop Award from Foodservice Equipment Reports magazine as part of its 2017 Smallwares and Tabletop Contest.

Eating is one of the most basic things we do as humans. When we no longer have the ability to eat the way we normally do, this can be traumatic and demoralizing. It's at this point where physical health can affect mental health.

This French classic was created by Jason Shillingslaw, Executive Chef of the Providence Country Club in Charlotte, North Carolina. It was originally published as the Deep Plate exercise for March, 2009.

This dish of stuffed green mussels was created by Phat (Pat) Chau for the December 2010 Deep Plate exercise.

Back in 2010, Chef Rebecca Peizer agreed to work with the Enjoy collection from Bauscher, and she shared her creativity with us in the Deep Plate exercise.

This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.

With locations in Raleigh and New York City, Bauscher Hepp offers showroom guests the chance to touch the plates, hold the forks and knives, and even drink wine from glassware. While these visceral experiences are certainly worthwhile, a visit to one of our Bauscher Hepp showrooms can provide an even deeper look at our company and our brands as a whole.

Chef Andy Floyd, owner of France Food and Wine Experience in Louisville, Colorado, provided some fresh venison in this April 2009 Deep Plate Exercise