This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.
[fa icon="calendar'] 5/16/17 10:00 PM
This beautiful use of Pleasure from Bauscher is from Dave Himmelberger, Chef de Cuisine for Noble's Restaurant in Charlotte, North Carolina. It was originally published for the June 2010 Deep Plate exercise.
[fa icon="calendar'] 12/6/16 8:19 PM
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.
[fa icon="calendar'] 10/23/16 10:00 AM
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.
[fa icon="calendar'] 9/5/16 10:00 AM
Take a look at these grilled jumbo shrimp skewers topped with a plum ginger glaze and served over mango slaw with a garnish of cilantro oil and a spicy red pepper purée.
[fa icon="calendar'] 9/3/16 3:30 PM
Jason Lynn is the Executive Sous Chef at the Ramada Plaza Doha in the State of Qatar. His take on crab was created for the August 2009 Deep Plate exercise.
[fa icon="calendar'] 8/17/16 2:00 PM
Enjoy the diversity of seafood with Arnd Sievers, Executive Chef of the Sheraton Burlington Hotel and Conference Center in Burlington, Vermont.
[fa icon="calendar'] 8/15/16 11:00 AM
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.
