Inspiration and Information for your Tabletop

In this August 2012 Deep Plate exercise, we explore a brilliant watermelon pairing from Executive Chef of the Highland Country Club, Russell L. Neff.

A chocolate pyramid? Yes please. Check out this submission to the February 2011 Deep Plate exercise from Executive Chef Val Fortin of the Sugar Hill Inn in Sugar Hill, New Hampshire.

Lobster is one of America's favorite luxury dishes, and when it's plated like this, it's even better! Check out this Lobster a l’Américaine, as well as a salmon dish, from Chef Andy Floyd.

This colorful dish was created by Richard Taitt, Executive Chef of the Willow Place Inn in Hudson, Quebec, for the 2011 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.

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.

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.

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.

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.