Inspiration and Information for your Tabletop

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.

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.

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.

This stunning poached pear Sundae was created by Pastry Chef Jason Reaves as part of the October 2009 Deep Plate exercise.

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. 

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

Thomas Allen of the Cook Street School of Fine Cooking in Denver, Colorado shows a cone-inspired dessert in this Deep Plate exercise that was originally published in October 2009.

What kid doesn't like grilled cheese followed with a brownie? Here's how Chef Kelly Mullarney does it for adults as part of the October 2009 Deep Plate exercise.

Casey La Rue, a private chef from Phoenix, Arizona, gives us a dish that is versatile in many ways. Is it dessert, or is it an appetizer?