Inspiration and Information for your Tabletop

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.

Executive chef of Noble's Restaurant in Charlotte, North Carolina, Kyle Krieger, shares his pâté dish in the October 2009 Deep Plate exercise.

There's nothing like a burger and a beer. Here's Chef James Fox's take on it, as completed by his team at Best Impressions Caterers in Charlotte, North Carolina.

Executive Chef Kristopher Blessum of the Scrooge Diner in Johannesburg, South Africa serves up breakfast inspired by the Mpumalanga neighborhood.

Join Chef Kyle Krieger, Executive Chef and Managing Partner at Noble's Restaurant in Charlotte, North Carolina, as he explores Bauscher Bloom.

Chef Jason Shillinglaw's lobster and grilled celery salad is topped with a chilled, smoked pork consommé and is showcased in a bloom bowl.

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

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

This Deep Plate Challenge between Keith Lord and Tom Jankovich originally took place in July of 2009. Take a look at these extravagant platings from both chefs.

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.