Plates

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Anonymous
Plates

I was watching some of Jacob's videos and I really love some of the plates that he uses when he's at his restaurant (such as the tartare plate). Is anyone (or if you don't mind sharing Jacob) aware of a place where one would obtain such plates?

I've seen some nice plates but the ones that were nice were running $40-50 a pop, which just seems absurd for a single plate. I have some pretty cool looking plates at home but I'm always looking to expand, especially since it provokes creative plating. 

I sifted around the forums and I didn't see this topic created but I do apologize if someone has asked this question. 

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

Most of the non-round plates I use are actually purchased online through Crate and Barrel's CB2 website. They're not super sturdy or made for restaurant use, but at a few dollars a plate, I can afford to break some.

I hope to eventually get nicer plate ware for Stella, but these get the job done for the time being.

Anonymous's picture
Wisconsin Limey

Pretty nice looking collection at CB2 chef.  

These guys have an amazing collection of dinnerware:
http://www.bauscherinc.com

jacob burton's picture
jacob burton
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Joined: 2015-05-25 20:37

Those look very nice. Thanks for the link. Have you bought anything from them before? I noticed that they don't have any prices; I'm just curious what they charge.

Anonymous's picture
Wisconsin Limey

I haven't ordered in years but the prices were reasonable at the time and they are now the largest supplier of dinnerware inn the USA.  Request a catalog and let us know.

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jacob burton
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Joined: 2015-05-25 20:37

Just requested a catalog. I'll try and remember to post the pricing when I receive it. Thanks again for the resource. With how large they are I'm surprised I've never heard of them before.

Anonymous's picture
Perpetualmotion

Thanks to both of you! Exactly what I'm looking for. 

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so just wanted to post this Puttanesca sauce. 

Man it is such a great dish. Lovely change of pace from the common sweet sauce. 

 Doesn't look like much But it makes the house smell like the sea and it sure is good. 

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I'm currently listening to your newest - SCS 032. In my podcast app (Doggcatcher), I have your feed set to keep all episodes. And I just noticed that I had only 31 episodes.

So I checked the episode listings on the website to try to find the missing episode and saw that their is apparently no episode 030!

While that resolved the discrepency between the numbering of the episodes and the number of episodes I have saved, it made me curious:

What happened to episode 030?

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Hello one and all, 

 

I have just finished watching the pan seared salmon video on YouTube - thank you Chef Jacob and read the associated show notes.      

I was wondering if you served salmon as a main - what sort of sides and/or  vegetables could I serve it with?  Thank you for your time.   

I see that you used seseme seeds and some herbs that I am unfamiliar with.     

Just thinking about my vegetarian friend who only eats fish, chicken and turkey.  I thought salmon might be a good thing to serve.   

 

Thanking you :-) 

RobynH 

Comments: 1

 

 

 

 

 

 

 

So my question is this

 

I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork.  I posted this picture on facebook earlier today, and she asked for the recipe which is :

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I have friends coming for dinner in a couple of weeks, and the lady eats vegetarian dishes mainly but she also enjoys chicken and fish dishes.   

Her husband - eats anything and everything.  

What is your favourite chicken or fish dish - something that presents well on the plate.   

It is the end of summer in NZ - so - if you could think about that in your reply.   I would be interested in trying something new.  

She is an accomplished cook - and usually serves many little dishes when they host.   I would be very interested in hearing from you.  

Comments: 2