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.

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?

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.

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.

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.