Inspiration and Information for your Tabletop

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.

Rob Connoley of The Curious Kumquat in Silver City, New Mexico plated his pumpkin seed cake on a Showpiece platter from Tafelstern in this Deep Plate exercise that was originally published in July 2010.It is served with lemon curd.

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.

This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.

Explore this beautiful Israeli couscous dish with Chef Joshua Bennett of Bellingham, Washington. It was originally published as part of the May 2010 Deep Plate exercise.

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

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.

In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.

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