Inspiration and Information for your Tabletop

In this Deep Plate exercise that was originally published in September of 2009, Chef Brian Palombo of McIntyreSales, Inc., in Charlotte, North Carolina prepared deconstructed chicken soup.

Chef Kevin Chong of Chef Mavro Restaurant in Honolulu, Hawaii shows us the beautiful Big Island Sablefish.

New Zealand is famous for its lamb. Executive Chef James Fox of Best Impressions Caterers in Charlotte, North Carolina just made it even more famous.

Chef Christopher Ivens-Brown, Executive Chef and VP of Culinary Development for the North American Division of Compass Group, created this woodsy pairing for the September 2009 Deep Plate Exercise.

This Deep Plate exercise from Kristopher Blessum was orginally published in September 2009. Chef Blessum is the Executive Chef at Scrooge Diner in Randburg, South Africa near Johannesburg.

This close look at fall desserts is from Chef Jason Reaves, Pastry Chef at Market Salamander in Middleburg, Virginia. It first appeared in the September 2009 Deep Plate exercise.

Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows us how soup and salad can be joined in the same dish.

Join Chef Kyle Krieger, Executive Chef and Managing Partner at Noble's Restaurant in Charlotte, North Carolina, as he explores Bauscher Bloom.

This delicious shrimp dish was created by Andy Floyd, Director of Curriculum for cook Street School of Fine Cooking in Denver, Colorado.

Take a look at these grilled jumbo shrimp skewers topped with a plum ginger glaze and served over mango slaw with a garnish of cilantro oil and a spicy red pepper purée.