Inspiration and Information for your Tabletop

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.

There's nothing like a burger and a beer. Here's Chef James Fox's take on it, as completed by his team at Best Impressions Caterers in Charlotte, North Carolina.

Chef Christopher Ivens-Brown, Executive Chef and VP of Culinary Development for the North American Division of Compass Group, created this woodsy pairing for the September 2009 Deep Plate Exercise.

Join Chef Kyle Krieger, Executive Chef and Managing Partner at Noble's Restaurant in Charlotte, North Carolina, as he explores Bauscher Bloom.

Chef Jason Shillinglaw's lobster and grilled celery salad is topped with a chilled, smoked pork consommé and is showcased in a bloom bowl.

Executive Chef Kyle Krieger of Noble's Restaurant in Charlotte, North Carolina uses Tafelstern dinnerware in this July 2009 Deep Plate Exercise.

This Deep Plate Challenge between Keith Lord and Tom Jankovich originally took place in July of 2009. Take a look at these extravagant platings from both chefs.

Chef Jason Shillinglaw uses Tafelstern dinnerware to create culinary displays with a geometric flair.

Everybody loves a good Eggs Benedict. Here's Chef Tom Jankovich's take in a Deep Plate exercise from June 2009.

This May 2009 Deep Plate Blog exercise featured chefs Matthew Hickman, Monte Weber, and Todd Cosgrove of the Grandfather Golf and Country Club in Linville, North Carolina.