Inspiration and Information for your Tabletop

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

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

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

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.

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

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.

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.

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

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