Inspiration and Information for your Tabletop

In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.

Jeffrey Spurlin, CWPC, Pastry Instructor at The Art Institute of Indianapolis, created this pain perdu as part of the February 2010 Deep Plate Exercise.

This dutch apple tart was created by the pastry instructor of The Art Institute of Indianapolis, Jeffrey Spurlin.

This beautiful salmon dish was plated as part of the January 2010 Deep Plate exercise by Timothy Riesmeyer.

Chef Andy Floyd created a French dining experience for the February 2010 Deep Plate Exercise.

This beautiful mushroom salad was created by sous chef Ashley Goddard of Climatec Café in Phoenix, Arizona for the December 2009 Deep Plate exercise.

This beautiful salad was created by Kelly G. Mullarney, the owner of Chef Innovation, Inc., in Orange, California. It was first published in the December 2009 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.

This beautifully plated Chilean Sea Bass is from Kelly G. Mullarney, owner of Chef Innovations, Inc. in Orange, California.