Inspiration and Information for your Tabletop

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.

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.

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.

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.

In this Deep Plate exercise that was originally published in September of 2009, Chef Brian Palombo of McIntyreSales, Inc., in Charlotte, North Carolina prepared deconstructed chicken soup.