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.

When we sit down for a meal, there are periphery elements that can make it more enjoyable. Some are visual and add a unique aesthetic, like candles or flowers, while others are actually edible, like bread.

In this March 2011 Deep Plate exercise, pastry chef Lynn Warnesky of the Beacon Hill Hotel & Bistro in Boston, Massachusetts provides some Bavarian inspiration.

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.

In this February 2011 Deep Plate exercise, Rob Connoley of The Curious Kumquat in Silver City, New Mexico created two distinct platings.

A chocolate pyramid? Yes please. Check out this submission to the February 2011 Deep Plate exercise from Executive Chef Val Fortin of the Sugar Hill Inn in Sugar Hill, New Hampshire.

Lobster is one of America's favorite luxury dishes, and when it's plated like this, it's even better! Check out this Lobster a l’Américaine, as well as a salmon dish, from Chef Andy Floyd.

These Asian-inspired dishes were created by Rob Conneloey of The Curious Kumquat in Silver City, New Mexico as part of the March 2011 Deep Plate Exercise, where East meets the Old West.

This beautiful sea bass plating is from Matthew Tillman, chef at the Myers Park Country Club in Charlotte, North Carolina.