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January 18, 2008 - Issue 141 |
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The
Dishrag Newsletter
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1. Announcing the 2008 South Florida Rising Stars! StarChefs.com is proud to announce the 2008 South Florida Rising Stars. This list represents the brightest up-and-coming culinary talent from Southern Florida. Join us as we celebrate their talents on Monday, March 3rd at Mar-a-Lago in Palm Beach, hosted by Chefs Ryan Artim and Jeff O'Neill. http://www.starchefs.com/chefs/rising_stars/2008/south_florida/index.shtml Announcing the Rising Stars: Zach Bell (Café Boulud, Palm Beach) Michael Bloise (Wish, Miami) Alberto Cabrera (Karu Restaurant & Y, Miami) Clay Conley (Azul, Miami) Christopher Eagle (Cielo, Boca Raton) Jeff McInnis (The DiLido Beach Club, Miami) David Mullen (Angle, Palm Beach) Hotel Chef Award: Kurtis Jantz (Trump Int'l Sonesta, Miami) Pastry Chef Malka Espinel (Johnny V's, Fort Lauderdale) Pastry Chef Joel Lahon (Nobu Miami Beach, Miami) Sommelier Cynthia Betancourt (Azul, Miami) Sommelier Roberto Colombi (Cielo, Boca Raton) Mixologist Ame Brewster (Café Boulud, Palm Beach) To purchase tickets for the Rising Stars Gala go to https://www.starchefs.com/tickets/index.php?event=2 | |||||
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2. Letter from the Editor: Highlights from South Florida Editor-in-Chief Antoinette Bruno's run-down of our tastings with the bright culinary lights spreading from Palm Beach to Boca Raton and down to the Keys (plus photo galleries!). http://www.starchefs.com/features/editors_dish/letter/vol24/index.shtml | ||||
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3. Super Bowl 2008: A Restaurant Chef Tackles Catering Never one to shy away from a challenge, Chef Sean Brasel and the Touch Catering crew took on the mammoth task of throwing a 4,000 person NFL dinner...and pulled off the NFL party of the year. http://www.starchefs.com/features/super_bowl/2008/html/index.shtml | ||||
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4. Top Pairings from South Florida Tastings See what food and wines Florida's finest chefs and sommeliers are pairing: Foie Gras Torchon and Gewurztraminer, Swordfish with Lobster Sauce and Malbec, Monkfish Osso Buco with Garnacha, and more! http://www.starchefs.com/features/top_pairs/2008_01_fl/index.shtml | ||||
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5. On the Plate vol. 14: Smoking Guns and Tuna Domes Grilled Tenderloin with Cabernet Reduction, Pompano Smoked in Glass, Hamachi Tartare with Avocado and Caviar, and the intimidatingly succulent Tuna Dome. http://www.starchefs.com/features/plating/vol14/index.shtml | ||||
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6. Barolo Chinato: Piedmont's Dirty Little Secret Jim Clarke goes deep into Barolo country with an investigation of the bark, root and herb infused aromatic wine. http://www.starchefs.com/wine/features/html/barolo_chinato/html/index.shtml | ||||
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7. Identitá Golose: Culinary Masters in Milan, Italy - January 27-30, 2008 Don't miss Italy's major culinary event with over 60 chefs, pastry chefs, artisans and restaurateurs sharing their knowledge and demonstrating their craft. http://www.starchefs.com/events/Identita_Golose/2008/index.shtml | ||||
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8. Cervena Recipe Contest: Win $2500 with a Venison Recipe! Enter the Cervena Venison Recipe Contest by submitting recipes that feature the loin, rack or Denver Leg cut in any of three categories: appetizer, salad or main course. Win a Grand Prize of $2,500! http://www.cervena.com | |||||
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9. Podcast: Elizabeth Falkner's Sous-Vide Chocolate Cake At the 2007 International Chefs Congress, Elizabeth Falkner impresses the crowd with her avant-garde sous-vide adaptation to dessert - the Sous-Vide Chocolate Cake. Don't miss John Scharffenberger discussing the history of chocolate in the next Dishrag. http://www.starchefs.com/podcasts/scharffenberger/index.shtml | |||||
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10. Top 10 Jobs from StarChefs.com JobFinder Pastry Chef Great Opportunity for Pastry Chef in Chicago Alinea Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236043&positionid= Sous Chef Thrive in our Non-Corporate Setting Canoe Bay / Relais & Chateaux Wisconsin http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237000&positionid= Catering Chef Seeking Accomplished Catering Chef Catering by Windows http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237060&positionid= Sous Chef Exciting Opening at Award-Winning Asian Fusion Concept Roppongi Restaurant & Sushi Bar California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237040&positionid= Executive Pastry Chef Join our Management Team - Top Salary, Benefits Food for Thought Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236800&positionid= Executive Chef Executive Chef Opening at Hershey Lodge Hershey Entertainment & Resorts Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236940&positionid= Sous Chef Be a Part of the New Las Vegas Trump Hotels Management, LLC Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236880&positionid= Executive Pastry Chef Seeking Pastry Chef to Craft World Class Desserts Anonymous Washington, DC http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237020&positionid= Head Chef Now is an Exciting Time to Join our Team! Seabrook Island Club South Carolina http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236900&positionid= Catering Chef Exciting Position at The Academy of Arts and Science Restaurant Associates Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236920&positionid= | |||||
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11. Top 5 Cookbooks from ecookbooks.com The Elements of Cooking: Translating the Chef's Craft for Every Kitchen By Michael Ruhlman http://www.ecookbooks.com/p-20839-the-elements-of-cooking.aspx?affiliateID=10084 Food & Memories of Abruzzo By Anna Teresa Callen http://www.ecookbooks.com/p-4762-food-memories-of-abruzzo.aspx?affiliateID=10084 America's Best Lost Recipes: More Than 100 Heirloom Recipes Too Good To Forget By Editors of Cook's Country Magazine http://www.ecookbooks.com/p-20313-americas-best-lost-recipes.aspx?affiliateID=10084 Gourmet Slow Cooker, Volume II Regional Comfort-Food Classics By Lynn Alley http://www.ecookbooks.com/p-8690-gourmet-slow-cooker-volume-ii.aspx?affiliateID=10084 A Baker's Odyssey By Greg Patent http://www.ecookbooks.com/p-21028-a-bakers-odyssey-with-dvd.aspx?affiliateID=10084 | |||||
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12. Recipe for Fideua Paella from Chef Alex Urena of Pamplona - New York, NY From StarChefs Quick Meals Fideua is a dish from Spain that's similar to a paella, but with short, thin noodles instead of rice. In Cataluńa it's often made with squid ink, and it's always topped with a hearty dab of aioli; this is a quick weeknight version of the dish that gets its flavor from paprika, saffron, and, of course, plenty of garlic. INGREDIENTS: 4 eggs 1 Tablespoon sherry vinegar 5 cloves garlic, minced Salt and pepper 3˝ cups plus 3 Tablespoons olive oil 2 pounds fideua noodles* 1 onion, small diced 1 red pepper, small diced 1 Tablespoon paprika 3 grams saffron ˝ pound shrimp, peeled and deveined *Fideua noodles are available in specialty markets, or can be replaced with broken vermicelli. METHOD: To make the aioli, blend together the eggs, vinegar, 3 small cloves garlic and salt and pepper. Keep blender or food processor running and slowly drizzle in 3 1/2 cups oil until it reaches a mayonnaise consistency. Store in the refrigerator. Cook the noodles in a large pot of salted boiling water until al dente. Heat remaining 3 Tablespoons oil in a skillet. Add the onions, peppers, and remaining 2 cloves garlic. Cook until soft. Add the paprika and saffron, then add the shrimp, and saute until the shrimp are cooked through, about 4 minutes. Toss in the noodles. Serve drizzled with the aioli. Yield: 4 Servings Prep time: 10 minutes Cook time: 15 minutes Round Out the Meal: With a tomato and cucumber salad. Wine Pairing: A 2005 Txomin Etaniz txakoli from Getaria, or a Spanish Cava. | |||||
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