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February 29, 2008 - Issue 144 |
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The
Dishrag Newsletter
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1. Letter from the Editor - An International Round-Up A run-down of our recent travels to Italy and our geographically-diverse new features: Mexican salsa, cocktails from across the country, clever dishes from Milano, and more. http://www.starchefs.com/features/editors_dish/letter/vol25/index.shtml | |||
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2. Get to Know the South Florida Rising Stars - Bios, Interviews, and Recipes Get to know the South Florida Rising Stars through their bios, interviews, and recipes. Learn what David Mullen learned from Daniel Boulud, who likes the score from "Conan The Barbarian," how to make pear cannelloni, and more! http://www.starchefs.com/chefs/rising_stars/2008/south_florida/index.shtml | |||
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3. Identita Golose: Italy's Finest, All on One Stage Live, from the Italian Front: a wrap up of the stellar demonstrations and presentations at the 4th annual Italian symposium, featuring Carlo Cracco, Gualtiero Marchesi, Andoni Luis Aduriz, Heston Blumenthal, Sat Bains, and more. http://www.starchefs.com/events/Identita_Golose/2008_Wrap_Up/index.shtml | |||
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4. Ask the Sommelier - Allegra Angelo of Michy's, Miami After graduating from Emory University, Allegra Angelo attended CIA and received a culinary degree. Fast forward a few years, and you'll find her at Michy's, with a list focused on small producers and grower Champagnes, that Zagat says is Miami's best. http://www.starchefs.com/wine/ask_Sommelier/Allegra_Angelo/index.shtml | |||
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5. Interview with Marcia Stein of Citymeals-on-Wheels Marcia! Marcia! Marcia! Executive Director of Citymeals-on-Wheels Marcia Stein reminisces about the early days of the organization, and discusses the integral link they have to New York City's chefs. http://www.starchefs.com/community/marcia_stein/html/ | ||||
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6. Winter Drinks Party Cocktail recipes to elevate your winter spirits: Tim Lacey's old-school Number 12, Jon Pogash's classy fireside Dickens Cocktail, Justin Beam's rum- and bitters-laced Winter Solstice, and Jonny Raglin's tequila-spiked Valhalla in which there will be blood...orange. http://starchefs.com/features/drinks_party/volume_07/html/index.shtml | |||
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7. Technique for Salsa Negra with Chef Carmen Titita Although it hasn't crossed the border just yet, this authentic Mexican salsa packs a deep heat and flavor that the usual salsa suspects can't deliver. Learn the traditional method of how to make this black salsa from the Mother of Mexican cuisine - Carmen "Titia" Degollado of El Bajio. http://starchefs.com/events/studio/techniques/Carmen_Titita_Degollado/index.shtml | |||
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8. Recently Tasted Dishes from Milan A citrusy-sweet dessert egg, agar-gelled tomato "lentils," see-through fish on cracker paper - find out what's going on in three of Milano's top restaurants. http://starchefs.com/features/RecentlyTastedDish/vol3/index.shtml | |||
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9. Recently Quaffed: Sparkling Cider, Italian Beer, and More Jim Clarke's recent tasting notes have lots to say - about Italian beer, New Orleans Madeira, Normandy cider, and more. http://www.starchefs.com/wine/features/html/recently_tasted/vol15/html/index.shtml | |||
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10. Top 10 Jobs from StarChefs.com JobFinder Baker Baker needed for restaurant on Las Olas Blvd in Fort Lauderdale! Riley McDermott's Fort Lauderdale, Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239181&positionid= Experienced Sous Chefs Experienced Sous Chefs, come work with master chef Charlie Palmer Charlie Palmer Grp. Nevada, New York, Texas http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238760&positionid= Sous Chef Give Your Culinary Career A Big Boost - Sous Chefs Westside Bakery New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239062&positionid= Executive Sous Chef Executive Sous Chef Michael Mina Restaurants The Mina Group California, Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239142&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef! The Fairfax at Embassy Row Hotel Washington, D.C. http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239140&positionid= General Manager/ Wine Director General Manager / Wine Director in Chicago North Pond Restaurant Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239120&positionid= Chef de Cuisine Professional Excellence in a Gentler Kitchen The Putney Inn Vermont http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239040&positionid= Sous Chef Sous Chef for Country Inn The Settlers Inn Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239000&positionid= Executive Chef 4 Diamond Property searching for Executive Chef Le Meridien Cambridge Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=239001&positionid= Sous Chef Historic Westchester club seeks Chef de Cuisine The Larchmont Shore New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=238140&positionid= | ||||
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11. Top Cookbooks from ecookbooks.com The Art of Simple Food Notes, Lessons, And Recipes From A Delicious Revolution By Alice Waters http://www.ecookbooks.com/p-20567-the-art-of-simple-food.aspx?affiliateID=10084 The Devil in the Kitchen By Marco Pierre White http://www.ecookbooks.com/p-9802-the-devil-in-the-kitchen.aspx?affiliateID=10084 Harvesting Excellence: An Homage to the Best American Food By Alain Ducasse http://www.ecookbooks.com/p-1741-harvesting-excellence.aspx?affiliateID=10084 In Defense of Food: the Myth of Nutrition and the Pleasures of Eating By Michael Pollan http://www.ecookbooks.com/p-21002-in-defense-of-food.aspx?affiliateID=10084 Culinary Artistry By Andrew Dornenburg and Karen Page http://www.ecookbooks.com/p-17747-culinary-artistry.aspx?affiliateID=10084 | ||||
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12. Recipe for Pan Con Tomate from Chef Jose Andres of Jaleo - Washington, DC (Catalan Bread or Bread with Tomato) Adapted by StarChefs.com Yield: 4 servings Ingredients: 2 big, ripe tomatoes (about 1/4 pound) 2 slices rustic sourdough bread, toasted Spanish extra-virgin olive oil to taste Salt and pepper to taste Method: Cut tomatoes in half. Rub the open face of the tomato into the bread until the flesh is gone. Throw away the skin. Drizzle the tomato-rubbed bread with olive oil. Be generous! Season to taste with salt and pepper. If you are preparing tomato bread for a crowd, you can save time by grating the tomatoes and creating a tomato puree. Simply rub the open face of the tomato into the grater until the flesh is gone. Add olive oil to the tomato in the bowl. Again be generous! Olive oil is very important. Season to taste with salt and pepper. Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil, and serve. If you like, you can add a slice of Manchego or jamon Serrano even some anchovies. All are classic toppings for pan con tomate. | ||||
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