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February 15, 2008 - Issue 143 |
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The
Dishrag Newsletter
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1. Save the Date for the 2008 International Chefs Congress in New York City The International Chefs Congress returns to New York City September 14-16, 2008. Over 50 of the world's best chefs, pastry chefs, mixologists and sommeliers will gather to lead three days of stage presentations, seminars, and hands-on workshops. Take a look at the initial presenters list (Daniel Boulud, Grant Achatz, Joan Roca and more), and buy tickets now! http://www.starchefs.com/events/icc/2008/index.shtml | |||||
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2. A Fine Dining Chef Does Dumplings: An Interview with Anita Lo of Rickshaw How did Anita Lo go from fine dining to quick serve? The details of the jump, and more, in an interview with Chef Anita Lo of Anissa and Rickshaw Dumpling Bar. http://www.starchefs.com/features/anita_lo/html/index.shtml | ||||
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3. Dante Boccuzzi's Got Game...and He's Educating His Diners in Creative Ways Clevelanders like their steaks, and usually with potatoes. But Chef Dante Boccuzzi has game on his mind. Duck, quail, squab, and pigeon to be exact, and he's ready to change some Midwest minds about these tasty feathered friends. http://www.starchefs.com/features/game-birds/index.shtml | ||||
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4. What to Eat and Where to Stay: A Food Lover's Guide to San Francisco A look at chef expansion in San Francisco, plus an updated guide to the city's best eats, from neighborhood spots to fine dining to soup dumplings. http://www.starchefs.com/features/travel/san_francisco_II/html/index.shtml | ||||
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5. Champagne Terroir: the Dirt on What You're Tasting A look at the Champagne producers Larmandier-Bernier and Pascal Agrapart, and the dirt that goes into their wines. http://www.starchefs.com/wine/features/html/champagne_terroir/index.shtml | ||||
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6. The South Florida Rising Stars: Why They Shine (plus: The Dishes That Clinched It) A look at the 2008 South Florida Rising Stars award winners: how and why they won, plus the dishes (and drinks, and pairings) that blew us away. http://www.starchefs.com/features/editors_dish/rising_stars/2008/south-florida/ | ||||
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7. Cool Careers: Dave Arnold, Culinary Technology Mad Scientist at FCI Dave Arnold has one of the coolest careers we know. Between making gelled, carbonated cocktails and tweaking industrial distillations machines, he talked to us about his career...and cooked us a duck. http://www.starchefs.com/community/CoolCareers/dave_arnold/index.shtml | ||||
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8. Technique for Sous Vide Stuffed Duck from Dave Arnold of FCI The technique for succulent stuffed duck, with tender insides and a crispy outside, that can be sliced like a roast. The secret? Deboning, sous vide, and a healthy dose of fat. http://www.starchefs.com/events/studio/techniques/Dave_Arnold/index.shtml | ||||
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9. Gallo Family Vineyards Gold Medal Awards - Last Chance to Enter Are you a top artisanal food producer? This is Your Last Chance to Enter the Gallo Family Vineyards Gold Medal Awards! Gallo Family Vineyards is searching for the emerging stars of the artisanal food community. The Gold Medal Awards recognize 7 categories of businesses that produce the best in high quality foods while staying dedicated to traditional methods of production. Enter before February 28th for a chance to win $35,000 in prizes! Visit http://www.gallofamily.com for contest categories and rules, information on the judging panel and prize details. | |||||
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10. Win a Backstage Stage at the International Chefs Congress Take the StarChefs.com Salary Survey and be automatically entered to win a backstage stage in the presenters' prep kitchen the International Chefs Congress. Over 50 of the world's greatest chefs will gather in New York in September to present their newest philosophies and techniques...and you can be part of the action! http://www.starchefs.com/survey/2007_Salary_Survey/index.shtml | |||||
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11. Top 10 Jobs on StarChefs JobFinder Pastry Chef Advanced Pastry Position with Michael Mina Group Mina Group (Bourbon Steak Miami) Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238421&positionid= Line Cook B.R. Guest Searching For Line Cooks for Uptown Hotspot B.R. Guest (Atlantic Grill) New York City http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238400&positionid= Instructor Teach Culinary Courses Johnson & Wales University Rhode Island http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238200&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef Lasky Management Group (Chaise Lounge) Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237880&positionid= Pastry Chef Pastry Chef for Jose Andres' Washington, DC Restaurants ThinkFoodGroup (Zaytinya, Jaleo, Oyamel) Washington, DC http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=237440&positionid= Sous Chef Come Work in a Real European Kitchen Pamplona Tapas Bar Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238221&positionid= Executive Chef Executive Chef Opportunity in Houston Hotel Culinaire International Texas http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238281&positionid= F&B Manager Club Manager Position at Historic Boston Club Algonquin Club Massachussets http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238340&positionid= Sous Chef Sous Chef Position at Top Hotel The Four Seasons New York City http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238360&positionid= Banquet Cooks Banquet Cooks for Trump Luxury Hotel in Chicago Trump International Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238240&positionid= | |||||
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12. Top Cookbooks on ecookbooks.com Julia And Jacques Cooking At Home By Julia Child and Jacques Pepin http://www.ecookbooks.com/p-13548-julia-and-jacques-cooking-at-home.aspx?affiliateID=10084 Essentials Of Cooking By James Peterson http://www.ecookbooks.com/p-3678-essentials-of-cooking.aspx?affiliateID=10084 Asian Flavors Of Jean-Georges Featuring More Than 175 Recipes From Spice Market, Vong, And 66 By Jean-Georges Vongerichten with Mark Bittman http://www.ecookbooks.com/p-20581-asian-flavors-of-jean-georges.aspx?affiliateID=10084 Charcuterie The Craft Of Salting, Smoking, And Curing By Michael Ruhlman and Brian Polcyn http://www.ecookbooks.com/p-7600-charcuterie.aspx?affiliateID=10084 Pierre Gagnaire Reinventing French Cuisine By Pierre Gagnaire, Jean-Francios Abert and Peter Lippmann http://www.ecookbooks.com/p-20516-pierre-gagnaire.aspx?affiliateID=10084 | |||||
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13. Iron Skillet Pork Chops With Apples and Kale from Chef Linton Hopkins of Restaurant Eugene - Atlanta From StarChefs QuickMeals Yield: 6 Servings Prep time: 10 minutes Cook time: 15 minutes INGREDIENTS: 3 Tablespoons peanut oil 6 10-ounce bone in rack pork chops Salt and fresh ground pepper 3 Fuji apples, cut into eighths 1 Tablespoon honey 4 Tablespoons olive oil 1 pound baby kale, stems removed 2 Tablespoons lemon juice METHOD: Heat peanut oil in an iron skillet over high heat. Season the pork with salt and pepper, and cook until medium. Remove from skillet to keep warm. Add the apples and saute until golden brown. Add the honey. Heat olive oil in a skillet to smoking. Add the kale and cook until wilted. Season with salt and lemon juice. Serve with the pork chops and apples. Round Out the Meal: With roasted onions. Wine Pairing: An Alsatian Reisling such as Marcel Deiss. | |||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
and learn celebrity chefs' secrets for preparing fast and easy weeknight
recipes. |
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