Welcome to the Deep Plate Blog:
A Source for Inspiration and Information

 

A Decadent Dessert of Sweet Corn Panna Cotta

[fa icon="calendar'] 12/28/17 11:15 AM

 

This decadent dessert was created by chef Lynn Warnesky from Merrimack, New Hampshire as part of the August 2012 Deep Plate exercise.

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We Found a Brilliant Pairing for Watermelon

[fa icon="calendar'] 12/13/17 3:15 PM

 

In this August 2012 Deep Plate exercise, we explore a brilliant watermelon pairing from Executive Chef of the Highland Country Club, Russell L. Neff.

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Another beautiful salad plating from Lorens and Lansky

[fa icon="calendar'] 12/7/17 8:00 AM

 

Lorens and Lansky sounds like a law firm, but this dynamic duo combined forces to create yet another beautiful salad plating.

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The Most Beautiful Fruit Salad You'll Ever See

[fa icon="calendar'] 12/5/17 10:00 AM

 

It's so stunning, it almost doesn't look real. This beautiful fruit salad was created as part of the August 2012 Deep Plate exercise by culinary artist Stella Lorens and tournant Michelle Lansky of Edward Don and Company.

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Duck Pot Pie and Roasted Cholla Powder from Chef Rob Connoley

[fa icon="calendar'] 9/25/17 12:00 PM

 

 

In this February 2011 Deep Plate exercise, Rob Connoley of The Curious Kumquat in Silver City, New Mexico created two distinct platings.

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Check Out This Chocolate Pyramid Tart from Val Fortin

[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.

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Lobster a l’Américaine and a Salmon Dish from Chef Andy Floyd

[fa icon="calendar'] 9/13/17 10:00 AM

 

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.

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A Beautiful Sea Bass Plating from Chef Matthew Tillman

[fa icon="calendar'] 9/8/17 1:47 PM

 

This beautiful sea bass plating is from Matthew Tillman, chef at the Myers Park Country Club in Charlotte, North Carolina.

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A Close Look at Colorful Cajun Seared Tuna

[fa icon="calendar'] 8/26/17 1:00 PM

 

 

This colorful dish was created by Richard Taitt, Executive Chef of the Willow Place Inn in Hudson, Quebec, for the 2011 Deep Plate exercise.

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Frozen Peach Crumble from Dawn Viola

[fa icon="calendar'] 8/15/17 6:02 PM

 

Dawn Viola, a research chef and food writer from Orlando, Florida, created this amazing dessert as part of the August 2012 Deep Plate exercise.

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