A chocolate pyramid? Yes please. Check out this submission to the February 2011 Deep Plate exercise from Executive Chef Val Fortin of the Sugar Hill Inn in Sugar Hill, New Hampshire.
[fa icon="calendar'] 9/16/17 10:00 AM
A chocolate pyramid? Yes please. Check out this submission to the February 2011 Deep Plate exercise from Executive Chef Val Fortin of the Sugar Hill Inn in Sugar Hill, New Hampshire.
[fa icon="calendar'] 7/31/17 1:10 PM
In a March 2011 Deep Plate exercise, Executive Chef Scott Craig provided Lobster Waldorf on the Inspiration collection from Tafelstern. Chef Craig was from the Myers Park Country Club in Charlotte, North Carolina.
[fa icon="calendar'] 11/6/16 10:00 AM
This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.
