Inspiration and Information for your Tabletop

This Deep Plate exercise from May 2009 features Executive Chef Tom Jankovich of Grandfather Golf and Country Club in Linville, North Carolina.

This series of courses inspired by the Agave Plate was originally put together by Chef Kevin Chong for the April 2009 Deep Plate exercise.

This strawberry and mint inspired dessert was created by Jason Reaves, pastry chef of Market Salamander in Middleburg, Virginia. It was created for an April 2009 edition of the Deep Plate Blog.

Get culinary inspiration from Chef Andy Floyd, Director of Curriculum at the Cook Street School of Fine Cooking in Denver, Colorado. This featured inspiration was originally published in March of 2009.

In this submission from March 2009, Deep Plate explores a round aesthetic in three submissions from Chef Kevin Chong, Chef de Cuisine at Chef Mavro Restaurant in Honolulu, Hawaii.

In part two of this series from March 2009, Executive Chef of the Providence Country Club in Charlotte, North Carolina, Jason Shillinglaw, creates a refreshing version of a Latin-style classic.

This chocolate inspiration is more than the bomb. See how chef Jason Reaves used Bauscher Hepp as inspiration in this culinary challenge entry that was originally submitted on March 3, 2009.

Casey La Rue, a private chef from Phoenix, Arizona, gives us a dish that is versatile in many ways. Is it dessert, or is it an appetizer?