Inspiration and Information for your Tabletop

This summer pudding was beautifully plated on Tafelstern Showpieces as part of the July 2011 Deep Plate Exercise.

We didn't know grilled cheese could look so good. In this Deep Plate exercise from October 2009, Kelly G. Mullarney showed us how to use Tafelstern Showpieces for both savory and sweet applications.

Sometimes dishes require a little extra showcasing. In this July 2011 Deep Plate exercise, Executive Chef Christopher Ivens-Brown of the Compass Group in Charlotte, North Carolina did just that.

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.

This pan-seared shrimp from Andy Floyd of France Food and Wine Experience in Louisville, Colorado was created for the May 2010 Deep Plate exercise.

Explore this beautiful Israeli couscous dish with Chef Joshua Bennett of Bellingham, Washington. It was originally published as part of the May 2010 Deep Plate exercise.

In May 2010, Pastry Instructor of the Art Institute of Indianapolis, Jeffrey Spurlin, created these amazing doughnuts for the Deep Plate blog.

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.