Inspiration and Information for your Tabletop

Enjoy the diversity of seafood with Arnd Sievers, Executive Chef of the Sheraton Burlington Hotel and Conference Center in Burlington, Vermont.

Delighting all senses is the most effective way to create happy diners. In this Deep Plate exercise from August 2009, Chef Eric Stein does just that.

S'mores are a campfire tradition that is usually better when kept simple, but in this Deep Plate exercise from August 2009, we found a way to make them better.

In this Deep Plate exercise from August 2009, we're exploring fish and shrimp with Chef Andy Floyd. Chef Floyd is the Director of Curriculum at Cook Street School of Fine Cooking in Denver, Colorado.

Honolulu chef, Kevin Chong, takes on on a voyage across the country in this Deep Plate Exercise that was originally published in July 2009.

This time of year, lavender blooms are in full effect. In this 2009 Deep Plate exercise from Jason Reaves, we explore its use in a summer-themed dessert.

Executive Chef Kyle Krieger of Noble's Restaurant in Charlotte, North Carolina uses Tafelstern dinnerware in this July 2009 Deep Plate Exercise.

The Salade Niçoise is one of France's most well-known dishes. Here's how Chef Andy Floyd add's a modern twist.

In this Deep Plate exercise from June 2009, Executive Chef Kevin Jones of the Wyndham Hotel Conference Center in Lisle, Illinois cooks up an aged filet.

The Reaves' Peanut Butter Cup was created by Pastry Chef Jason Reaves as part of the June 2009 Deep Plate exercise.