Inspiration and Information for your Tabletop

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

In this 2011 Deep Plate exercise, Executive Chef Stephen Spyrou from The Kitchen at W26 in Dayton, Ohio created this beautiful deconstructed Pho Bo.

In a March 2011 Deep Plate exercise, Executive Chef Scott Craig provided Lobster Waldorf on the Inspiration collection from Tafelstern. Chef Craig was from the Myers Park Country Club in Charlotte, North Carolina.

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.

Back in 2010, Chef Rebecca Peizer agreed to work with the Enjoy collection from Bauscher, and she shared her creativity with us in the 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.