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March 31, 2008 - Issue 146 |
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The
Dishrag Newsletter
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1. Announcing the 2008 Chicago Rising Stars! StarChefs.com is proud to announce the 2008 Chicago Rising Stars Award Winners. This list represents the brightest up-and-coming culinary stars from Chicago. Join us as we celebrate their talents at a gala hosted by Chef Frank Brunacci at the Trump International Hotel and Tower on Monday, May 19th. Taste the signature dishes of the Rising Stars, plus cocktails and wine pairings, and see for yourself why these Rising Stars shine! http://www.starchefs.com/chefs/rising_stars/2008/chicago/index.shtml The 2008 Chicago Rising Stars are: Kendal Duque (Sepia) Tim Graham (Tru) Bill Kim (Le Lan) Christopher Nugent (Les Nomades) Michael Sheerin (Blackbird) Giuseppe Tentori (Boka) Hotel Chef Award: Kristine Subido (Wave) Restaurateur Award: Shawn McClain (Spring, Green Zebra, Custom House) Pastry Chef Elissa Narow (Custom House and Spring) Pastry Chef Tim Dahl (Blackbird and Avec) Sommelier Josh Kaplan (MK) Mixologist John Kinder (MK) About Rising Stars http://www.starchefs.com/chefs/rising_stars/about.shtml | ||||||||||||||||||
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2. Compressed Fruit Technique with Mark Hopper of Bouchon, Las Vegas Vacuuming fruit with liquid in a vacuum sealer can transform texture, color and taste. Chef Mark Hopper shares his technique for compressed apricots and recipe for Salad of Compressed Apricots with Almond Brittle and Arugula. http://www.starchefs.com/events/studio/techniques/Mark_Hopper/index.shtml | ||||||||||||||||||
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3. On the Plate: Creative Mignardises from Pastry Chef Meg Galus Not content to rest on Tru's Caviar Staircase laurels, Pastry Chef Meg Galus creates playful mignardises in an array of shapes and sizes for the mignardises cart at Tru in Chicago. http://www.starchefs.com/features/plating/vol15/index.shtml | ||||||||||||||||||
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4. Seasonal Salads: Ideas to Get Through the Winter-Spring Slump Diners expect to see a salad on the menu no matter the season. Here are three recipes from Chefs Michael Anthony, Jeff McInnis and Carlos Jorge to creatively fill the gap between winter and spring. http://www.starchefs.com/features/seasonal_salads/html/index.shtml | ||||||||||||||||||
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5. On the Fly: A Quick Wild Boar Primer from Akhtar Nawab of Elettaria, NYC A quick look at Chef Akhtar Nawab's treatment of wild boar at his new New York restaurant, Elettaria. http://www.starchefs.com/features/on_the_fly/index2.shtml | ||||||||||||||||||
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6. Recently Tasted March: Argentinean Pinot Grigio, NY Ice Wine, and More Jim Clarke's recent quaffs: an Argentinean Pinot Grigio with something to say, icewine from New York, new old bubbles from Mo?t & Chandon, and more! http://www.starchefs.com/wine/features/html/recently_tasted/vol16/html/index.shtml | ||||||||||||||||||
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7. Podcast: Seiji Yamamoto At the 2007 International Chefs Congress, Chef Seiji Yamamoto of RyuGin in Tokyo presents his dazzling Japanese techniques: a hospital CAT scan reveals a fish's daunting bone structure, and a squid is turned into a visually stunning dish with a silkscreen-printed sauce. http://www.starchefs.com/podcasts/index.shtml | ||||||||||||||||||
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8. The 2008 James Beard Foundation Awards Nominees Announced The James Beard Foundation has announced the nominees in 52 categories for its annual food and beverage industry awards. Be sure to catch the awards ceremony on June 8, 2008 in New York City. (StarChefs.com has been nominated in the Journalism Category for Website Focusing on Food, Beverage, Restaurant or Nutrition!) http://www.starchefs.com/james_beard/2008/html/nominees.shtml | ||||||||||||||||||
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9. Top 10 Jobs on StarChefs.com JobFinder Executive Chef for Upscale Off-Premise Catering Company Looking for Highly Creative Executive Chef in Dallas Culinaire Int'l Texas http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240460&positionid= Sous Chef Sous Chef on the Jersey Shore! Navesink Country Club New Jersey http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240420&positionid= Director of Culinary Amazing Oppurtunity Innovative Dining Grp. California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240380&positionid= Pastry Chef- 3 star, New York restaurant Are your desserts 3 star? Anonymous New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240360&positionid= Chef De Cuisine Chef de Cuisine wanted at new restaurant! JS Foods, LLC California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240321&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef La Esquina New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240320&positionid= Banquet Chef Banquet Chef for Exclusive Resort Hotel The Breakers Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240300&positionid= Executive Chef Amazing Opportunity for Culinary Professional Nantucket Island Resorts Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240280&positionid= Kitchen Supervisor Premium Kitchen Supervisor/Sous Chef Needed 3030 Ocean Southeast, USA , Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240260&positionid= Chef/Sous Chef/Pantry Chef Slow down to the speed of life! Snowbird Mountain Lodge North Carolina http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240240&positionid= | |||||||||||||||||||
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10. Top 5 Cookbooks from ecookbooks.com The River Cottage Meat Book By Hugh Fearnley-Whittingstall http://www.ecookbooks.com/p-9939-the-river-cottage-meat-book.aspx?affiliateID=10084 Culinary Artistry By Andrew Dornenburg and Karen Page http://www.ecookbooks.com/p-17747-culinary-artistry.aspx?affiliateID=10084 Geoffrey Zakarian's Town/Country 150 Recipes For Life Around The Table By Geoffrey Zakarian http://www.ecookbooks.com/p-8050-geoffrey-zakarians-towncountry.aspx?affiliateID=10084 Spain and the World Table By Martha Rose Shulman http://www.ecookbooks.com/p-21086-spain-and-the-world-table.aspx?affiliateID=10084 Terrine By Stephane Reynaud http://www.ecookbooks.com/p-21408-terrine.aspx?affiliateID=10084 | |||||||||||||||||||
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Adapted by StarChefs.com Yield: 10 8-Ounce Servings Ingredients: 5 smoked ham hocks 1 large Spanish onion, peeled 10 whole peppercorns 2 fresh bay leaves 1 gallon clear water 6 potatoes, peeled and diced 1 pint whole milk 2 pounds sugar snap peas 8 chive blossoms Method: Place the ham hocks in a non reactive stock pot and cover with one gallon of water. Add thinly sliced onions, peppercorns and bay leaves then bring to a boil and skim off any impurities. Reduce to a simmer and cook uncovered for two hours. Chill the contents in an ice bath until room temperature. Remove meat from the ham hocks and discard the skin fat and bones. Strain the remaining liquid into another pot, add the diced potato, and bring to the boil; skim all impurities that rise to the top. Reduce heat so that it remains at a simmer. Cook until potatoes are soft and falling apart. Puree the soup with a hand blender or in batches in a blender. Once smooth, slowly blend in the milk, and chill. Juice sugar snap peas in a juicer or in a powerful blender (if using a blender, add water and strain liquid). Mix the juice in with the chilled soup base until desired consistency and flavor is achieved. Transfer to a chilled bowl and garnish with thin slices of the ham hock and chive blossoms. | |||||||||||||||||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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