Inspiration and Information for your Tabletop

In this post from the Deep Plate blog, Pastry Instructor Jeffrey Spurlin from the Art Institute of Indianapolis, Indiana uses the Pleasure collection from Bauscher as part of his series of inspired dishes.

As we review some of Jeffrey Spurlin's creations for the 2010 Deep Plate blog, we had to recycle his Indianapolis Cheesecake.

Jeffrey Spurlin, CWPC, Pastry Instructor at The Art Institute of Indianapolis, created this pain perdu as part of the February 2010 Deep Plate Exercise.

This dutch apple tart was created by the pastry instructor of The Art Institute of Indianapolis, Jeffrey Spurlin.

This beautiful salmon dish was plated as part of the January 2010 Deep Plate exercise by Timothy Riesmeyer.

Chef Andy Floyd created a French dining experience for the February 2010 Deep Plate Exercise.

This beautiful mushroom salad was created by sous chef Ashley Goddard of Climatec Café in Phoenix, Arizona for the December 2009 Deep Plate exercise.

This beautiful salad was created by Kelly G. Mullarney, the owner of Chef Innovation, Inc., in Orange, California. It was first published in the December 2009 Deep Plate exercise.

In this Deep Plate Spotlight that was originally published in 2009, we're reviewing several extraordinary plates from Domenic Battistella, Executive Chef of the Red Rocks Café in Huntersville, North Carolina.

This complex pumpkin soup was created by Executive Chef Bradley Labarre of the Cabarrus Country Club in Concord, North Carolina for the December 2009 Deep Plate exercise.