New Bauscher plates

Last week I received another shipment of plates from Bauscher.  So Christmas came early.   I received an email a few weeks back from Jeff Heany stating he was sending me some other samples.  I opened up the box, being careful to pop every single bubble of the bubble wrap and discovered another dozen or so plates.  I might just be able to open an exhibition of Bauscher plates at the school soon.

So of course I had to test drive them.

Chef Dale put together the first plate.  Not sure which pattern this is.

Vol au vent of veal sweetbreads, mushrooms and leeks sauce madere

Vol au vent of veal sweetbreads, mushrooms and leeks sauce madere

In the package came a peculiar piece designed specifically for pomme frites I assume.  As we were having pomme frites tossed in white truffle oil and parmesan, I decided it would be a great opportunity to see how it could work in a presentation.

Whole roasted beef tenderloin with haricots verts truffled pomme frites

Whole roasted beef tenderloin with haricots verts and truffled pomme frites

Same dish with the addition of sauce Bordelaise on another plate.

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Looking forward to playing with the rest of the plates.

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One Response

  1. Beautiful presentations…..and gorgeous plates!

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