Tafelstern

Deep Plate Exercise: October 2015

By |2023-05-10T00:49:27+00:00November 23rd, 2015|Tabletop, Tafelstern|

Courtesy of Stella Lorens, Culinary Artist, Michelle Lansky, Culinary Writer – Edward Don & Company, Woodridge, IL   AUTUMN NORTHERN (CHICAGO) ITALIAN Lake perch fillets pan-fried with Vesuvio Sauce (Chicago Style) with peas. Complimented with pomegranate seeds, sliced black Olives, Parmigianino, fresh basil, and red onion slivers. Ombre by Tafelstern I Want to Deep Plate!

Deep Plate Exercise: May 2015

By |2023-05-10T00:49:38+00:00April 8th, 2015|Luigi Bormioli, Tabletop, Tafelstern|

Spring has arrived, finally! The trees are budding, flowers are blooming, the sun is shining and green grass is popping out below the melting snow. This is the perfect time of year to let your creativity shine through. Therefore, we are offering you a unique combination for plating this month. For May’s exercise we will

I Want to Deep Plate!

By |2023-05-10T00:50:32+00:00January 10th, 2015|Bauscher|

With the farm to table concept being one of the biggest trends in foodservice right now, Bauscher’s Modern Rustic porcelain fits in perfectly with the rustic chic atmosphere that often accompanies these restaurants.  For February’s exercise we chose the oval serving bowl; featuring bright white inside the well to showcase the delicious offerings plated within,

Go to Top