Inspiration and Information for your Tabletop

Back in 2010, Chef Rebecca Peizer agreed to work with the Enjoy collection from Bauscher, and she shared her creativity with us in the Deep Plate exercise.

Rob Connoley of The Curious Kumquat in Silver City, New Mexico plated his pumpkin seed cake on a Showpiece platter from Tafelstern in this Deep Plate exercise that was originally published in July 2010.It is served with lemon curd.

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.

Chef Andy Floyd, owner of France Food and Wine Experience in Louisville, Colorado, provided some fresh venison in this April 2009 Deep Plate Exercise

As we review some of Jeffrey Spurlin's creations for the 2010 Deep Plate blog, we had to recycle his Indianapolis Cheesecake.

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.

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.