Inspiration and Information for your Tabletop

This close look at fall desserts is from Chef Jason Reaves, Pastry Chef at Market Salamander in Middleburg, Virginia. It first appeared in the September 2009 Deep Plate exercise.

Chef Instructor Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows us how soup and salad can be joined in the same dish.

Join Chef Kyle Krieger, Executive Chef and Managing Partner at Noble's Restaurant in Charlotte, North Carolina, as he explores Bauscher Bloom.

This delicious shrimp dish was created by Andy Floyd, Director of Curriculum for cook Street School of Fine Cooking in Denver, Colorado.

Take a look at these grilled jumbo shrimp skewers topped with a plum ginger glaze and served over mango slaw with a garnish of cilantro oil and a spicy red pepper purée.

Chef Jason Shillinglaw's lobster and grilled celery salad is topped with a chilled, smoked pork consommé and is showcased in a bloom bowl.

This Deep Plate Spotlight from 2009 is on Chris Ivens-Brown, Vice President of Culinary Development and Corporate Executive Chef at Eurest Dining Services.

This May 2009 Deep Plate Blog exercise featured chefs Matthew Hickman, Monte Weber, and Todd Cosgrove of the Grandfather Golf and Country Club in Linville, North Carolina.

This leaf plate inspired dish from Chef Thomas Allen of Cook Street School of Fine Cooking in Denver, Colorado originally appeared as the May 2009 exercise.

This Bauscher-inspired dish from Chef Keith Lord was submitted as part of the May 2009 Deep Plate exercise.