Inspiration and Information for your Tabletop

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.

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

This close look at fall desserts is from Chef Jason Reaves, Pastry Chef at Market Salamander in Middleburg, Virginia. It first appeared in the September 2009 Deep Plate exercise.

S'mores are a campfire tradition that is usually better when kept simple, but in this Deep Plate exercise from August 2009, we found a way to make them better.

This time of year, lavender blooms are in full effect. In this 2009 Deep Plate exercise from Jason Reaves, we explore its use in a summer-themed dessert.

The Reaves' Peanut Butter Cup was created by Pastry Chef Jason Reaves as part of the June 2009 Deep Plate exercise.

Chef Jason Reaves provides some inspiration from the woods of Virginia with this leaf plate dish originally created for the May 2009 Deep Plate Exercise.

This strawberry and mint inspired dessert was created by Jason Reaves, pastry chef of Market Salamander in Middleburg, Virginia. It was created for an April 2009 edition of the Deep Plate Blog.

This chocolate inspiration is more than the bomb. See how chef Jason Reaves used Bauscher Hepp as inspiration in this culinary challenge entry that was originally submitted on March 3, 2009.