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March 14, 2008 - Issue 145 |
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The
Dishrag Newsletter
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1. Letter from the Editor: A Look at Creativity in Chicago A few highlights from our last tasting trip to Chicago, with visuals galore (18 new tasting photo galleries!). http://starchefs.com/features/editors_dish/letter/vol26/index.shtml | |
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2. Easter Bunny, Four Ways: Roasted, Braised, Fried, Confit Easter falls early this year, and we have bunny on the brain. Sweet, fluffy bunny...roasted, braised, fried, and confit. http://www.starchefs.com/features/easter/2008/html/index.shtml | |
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3. Offal Good: Head to Tail with Chris Cosentino In which we venture into Head to Tail eating, and discuss the various merits of various innards, with Chef Chris Cosentino. http://starchefs.com/features/offal_good/html/index.shtml | |
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4. Gueuze: Getting Belgian Beer under Control A Belgian beer gets some wild yeast, and an Appellation Controlée. http://www.starchefs.com/wine/features/html/gueuze/html/index.shtml | |
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5. Technique for Layered Foie Gras Terrine with Chef Adam Schop Two traditional foie gras techniques are rolled into one delightful, multi-textured terrine. http://www.starchefs.com/events/studio/techniques/Adam_Schop/index.shtml | |
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6. Hot Toddies to Soothe the Changing Season March weather is fluky. Hot toddies are soothing (and so retro!). Add one to your drink menu today. http://www.starchefs.com/features/hot_toddy/html/index.shtml | |
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7. A Look at California Viognier Once ignored on both sides of the pond, Viognier is here to stay. Take a look at some of the best California versions, and practice your ABCs while you're at it. http://www.starchefs.com/wine/features/html/california_viognier/html/index.shtml | |
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8. SIAL Montreal: The North American Food Marketplace Foods and beverages and equipment, oh my! SIAL brings over 700 F&B exhibitors to Montreal, Canada, April 23-28. http://www.starchefs.com/events/SIAL_Montreal_2008/html/index.shtml | |
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9. International Chefs Congress Early Bird Rates: Catch 'Em While You Can Over 50 of the world's best chefs, pastry chefs, mixologists and sommeliers will gather in New York to lead three days of stage presentations, seminars, and hands-on workshops... And early bird rates end March 29th! Get your tickets now. http://www.starchefs.com/events/icc/2008/index.shtml | |
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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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