In this Deep Plate Spotlight that was originally published in 2009, we're reviewing several extraordinary plates from Domenic Battistella, Executive Chef of the Red Rocks Café in Huntersville, North Carolina.
[fa icon="calendar'] 12/30/16 2:39 PM
In this Deep Plate Spotlight that was originally published in 2009, we're reviewing several extraordinary plates from Domenic Battistella, Executive Chef of the Red Rocks Café in Huntersville, North Carolina.
[fa icon="calendar'] 12/16/16 9:00 AM
This complex pumpkin soup was created by Executive Chef Bradley Labarre of the Cabarrus Country Club in Concord, North Carolina for the December 2009 Deep Plate exercise.
[fa icon="calendar'] 12/13/16 2:19 PM
This beautifully plated Chilean Sea Bass is from Kelly G. Mullarney, owner of Chef Innovations, Inc. in Orange, California.
[fa icon="calendar'] 12/6/16 8:19 PM
Noble House's charcuterie board with local, North Carolina apple cider is a simple yet tasty creation from Kyle Krieger, Executive Chef and Managing Partner of the Charlotte establishment.
[fa icon="calendar'] 11/21/16 1:54 PM
Many food trends come and go. One trend that is not only healthy but environmentally conscious is the Farm-to-Table movement. Farm-to-table, or “farm-to-fork” as it’s sometimes referred, has seen exponential growth in the last several years. According to SARE, local and regional food sales is in the billions of dollars. Farm-to-table is exactly that – restaurants sourcing their ingredients directly from local farms.
[fa icon="calendar'] 11/15/16 5:00 PM
The most beautiful carrot cake you've ever seen was created by Jason Reaves, pastry chef at Market Salamander in Middleburg, Virginia, for the 2009 Deep Plate exercise.
[fa icon="calendar'] 11/9/16 9:00 AM
Executive Chef James Fox and his Kitchen Team at Best Impressions Caterers in Charlotte, North Carolina created a unique version of "coffee and cream" for the November 2009 Deep Plate exercise.
[fa icon="calendar'] 11/6/16 10:00 AM
This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.
[fa icon="calendar'] 11/1/16 8:39 AM
At Bauscher Hepp, we keep ourselves on the cutting edge of tabletop. And with that responsibility comes knowing what restaurants really need (before they know they need it). Keep reading to find out how to get more customers in your restaurant.
[fa icon="calendar'] 10/29/16 1:30 PM
Who doesn't love lobster? Executive Chef Domenic Battistella of the Red Rocks Café in Charlotte, North Carolina shows us his take from the October 2009 Deep Plate Exercise.
