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April 16, 2008 - Issue 147 |
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The
Dishrag Newsletter
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1. A Food Lover's Guide to South Florida : What To Eat and Where to Stay From dealing with migrating customers and staff to matching the right hotels with the right chefs, the fine dining scene in South Florida can be a tough place for a chef. But there is certainly some exceptional talent - and it's all laid out in our guide to the best restaurants in the panhandle, from Tuna Domes to Stone Crab Terrines to Grilled Mangrove Snapper. http://www.starchefs.com/features/travel/south_florida/html/index.shtml | |||
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2. What Makes Our Chicago 2008 Rising Stars Shine We tasted food, pastry, cocktails, and wine pairings from over 70 talented chefs, pastry chefs, mixologists and sommeliers across Chicago - meet the chosen 12 who've earned the title of Rising Star, and learn what makes them shine. http://www.starchefs.com/features/editors_dish/rising_stars/2008/Chicago/index.shtml | |||
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3. Octopus: Cooking the Sea Beast Right Available year-round at moderate cost with a fantastic potential for flavor and texture, the tentacled sea monster is a great addition to any menu, but cook it in the wrong way and it'll cause a shipwreck. Here are 4 creative recipes that will stimulate your imagination and hone your technical skills when it comes to handling this delicious cephalopod. http://www.starchefs.com/features/octopus/html/index.shtml | |||
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4. Brasserie Caracole - A Belgian Brewery, No Monks Involved Brasserie Caracole is one of a legion of new-old Belgian microbreweries. These new brewers may not have the legacy of some of their monastic neighbors, but they have signed on out of a love for their country's diverse beer tradition. http://www.starchefs.com/wine/features/html/brasserie_caracole/html/index.shtml | |||
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5. New Tasting Photos from New York's Graffiti, Olana, CraftSteak, Veritas, and the James Beard House Photos from recent tastings in New York with Chefs Jehangir Mehta of Graffiti, Albert DeMeglio at Olana, Shane McBride at CraftSteak, Hook at the Beard House, AigreDoux at the Beard House and Ed Cotton at Veritas. http://www.starchefs.com/Gallery/Index.shtml | |||
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6. A Look at German Pinot Noir Germany's never really convinced anyone about their red wines. That's changing, and the grape to look out for is Spatburgunder. If you're sick to death of learning new grape names, we could also call it what the rest of the world does: Pinot Noir. http://www.starchefs.com/wine/features/html/german_pinot_wine/html/index.shtml | |||
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7. Are You Ready for the Health Inspector? Fill Out Our Safety Survey and Win $500 Cash! Keep those lawyers out of your kitchen! StarChefs.com is conducting a survey on your safety practices - please help us shed light on this important topic. Complete the survey and you'll be entered to win $500 cash and a brand new First Aid Kit (a $100 value)! http://www.zoomerang.com/Survey/survey-intro.zgi?p=WEB227L4TZGCLC | |||
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8. Top 10 Jobs from the StarChefs.com JobFinder Pastry Chef Great opportunity for an experienced Pastry Chef The Four Seasons New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=240540&positionid= Sushi Chefs - Philadelphia STARR Restaurants - Now Hiring Sushi Chefs! STARR Restaurants Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241400&positionid= Eastern Regional Sales Manager Sales, Account Executive Position iSi food service New Jersey http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241015&positionid Culinary Relations Rep Culinary Relations Rep opportunity at StarChefs.com! StarChefs.com New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241460&positionid= Lead Line Cook/ Jr Sous chef Upscale Country restaurant supplied by local farms. Home Hill Inn New Hampshire http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241442&positionid= Hotel Restaurant Manager Restaurant Manager Renaissance Asheville Hotel North Carolina 04/14/08 http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241441&positionid= Executive Chef / Kitchen Manager Executive Chef / EKM for Growing Company Gordon Biersch Brewery Restaurant Grp. South Carolina , Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241440&positionid= Ritz Carlton Chicago, A Four Seasons Hotel Exciting Job Opportunities at the Ritz Carlton Chicago Ritz Carlton, A Four Seasons Hotel Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241380&positionid= Special Events Coordinator Winery - Special Events Coordinator St. Francis Winery & Vineyards California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241360&positionid= Sous Chef Looking for a culinary challenge in Mid-Coastal Maine? Anonymous Northeast, USA, Maine http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=241340&positionid= | ||||
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9. Top 5 Cookbooks from ecookbooks.com Izakaya The Japanese Pub Cookbook By Mark Robinson http://www.ecookbooks.com/p-21159-izakaya.aspx?affiliateID=10084 Culinary Artistry By Andrew Dornenburg and Karen Page http://www.ecookbooks.com/p-17747-culinary-artistry.aspx?affiliateID=10084 Things Cooks Love: Implements, Ingredients, Recipes By Marie Simmons http://www.ecookbooks.com/p-21429-things-cooks-love-implements-ingredients-recipes.aspx?affiliateID=10084 Mastering Knife Skills The Essential Guide to the Most Important Tools in Your Kitchen By Norman Weinstein http://www.ecookbooks.com/p-21228-mastering-knife-skills.aspx?affiliateID=10084 Grilled Pizzas and Piadinas By Craig Priebe http://www.ecookbooks.com/p-21481-grilled-pizzas-and-piadinas.aspx?affiliateID=10084 | ||||
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 10. Recipe for Salmon With Asparagus, Basil, and Mint-Shallot Compound Butter from Chef Paul Anders of Sweet Basil - Vail, COYield: 6 Servings Ingredients: 6 5-ounce salmon filets (Chef Anders prefers wild salmon) 2 pounds large asparagus, ends trimmed and lightly blanched 1 red onion, julienne 4 ounces lightly torn basil leaves 2 Tablespoons oil ½ pound unsalted butter, softened to room temperature ¼ cup chopped mint 3 large shallots, minced 1 Tablespoon lemon juice Salt and pepper Method: Preheat oven to 400F. Make a horizontal slit through the salmon, about 1 1/2 inches long, and stuff with the asparagus, onion and basil. Heat oil in an ovenproof skillet over high heat and cook the salmon, skin side down, in the oven for 8 to 9 minutes. Place butter in a stand mixer with a paddle attachment and beat at medium speed until fluffy. Add the mint, shallot, lemon juice and salt and pepper, and beat until well incorporated. Place on a sheet of plastic wrap and roll into a log, and refrigerate until firm. Slice and serve atop the salmon. Wine Pairing: A white Burgundy such as the Chassagne Montrachet. | ||||
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11. Coming Soon on StarChefs.com Spring farmers market recipes, green kitchen equipment, high-brow french fries, recently tasted dishes from South America, and the results of our annual salary survey. | |||
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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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