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May 16, 2008 - Issue 149 |
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The
Dishrag Newsletter
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1. Letter from the Editor: What's Cooking in The Big Easy? N'awlins has had its share of burdens, but from these troubles have sprung a newfound breed of community and culinary creativity. The scene is being revitalized through chefs (including a slew of young'uns) bringing to the table both simple and sophisticated flavors and ingredients well beyond the standard fare. http://www.starchefs.com/features/editors_dish/letter/vol28/index.shtml | |||
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2. Show Me the Money! Results from the 2007 Salary Survey Here's all you wanted to know about the current state of compensation in the often secretive and confusing world of foodservice. We've collected your statistics on everything from salaries to health insurance, compiled executive chef profiles by age, and spotlighted data on women in the industry. http://www.starchefs.com/features/editors_dish/salary_survey/2007/index.shtml | |||
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3. Is Business Up or Down? The Results from our Brief Restaurant Economy Survey With all the media speculation on, we wanted to know how your foodservice business was doing, and we found out (relax, the news isn't that bad). Click below for the complete report. http://www.starchefs.com/features/editors_dish/restaurant_economy_survey/2008/index.shtml | |||
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4. Where to Eat (and Where to Stage) in Rio, Buenos Aires, and Punta del Este After a recent bout of travel through South America, we concluded that the combination of affordable prices, great exchange rates, and burgeoning culinary scenes is a no-brainer for the curious and penny-wise American cook/traveler. http://www.starchefs.com/features/travel/south_america/html/index.shtml | |||
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5. Spring Farmers Market Recipes: Nettles, Ramps, White Asparagus, Peas, Carrots & Morels Whether you live in California or New York, Spring bounty is what's on the plate for the next month or so. Get some ideas going with 6 recipes from chefs in San Francisco and NYC and head on over to your local farmers' market with a big basket. http://www.starchefs.com/features/farm_fresh/spring/2008/html/index.shtml | |||
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6. IACP Wrap Up: A Run-Down of the 30th IACP Conference in New Orleans The mid-April conference focused on the culture of food and its many rhythms on plates across the country. Here are some of the highlights, plus a photo gallery. http://www.starchefs.com/events/iacp/2008/index.shtml | |||
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7. Sip Some Life-Water: Jim Clarke on the Merits of Eaux de Vie In the case of eaux de vie, "life water" is more like high percentage alcohol. Jim Clarke explores the origins of this distilled fruit-based digestif and picks four top-quality producers. http://www.starchefs.com/wine/features/html/Eaux-de-vie/html/index.shtml | |||
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8. Recent Tasting Photos from April-May Tastings in NYC and New Orleans Photographs from Allen & Delancey, Oceana, Accademia de Vino, Mas, Shorty's .32, A Voce, Dovetail, Bar Milano and Market Table in New York, plus 19 tasting galleries from across New Orleans, including Stella, Bayona, Peristyle, and Sucre. http://www.starchefs.com/Gallery/Index.shtml | |||
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9. Podcast: Japanese Sashimi Knife Skills with Chef Takashi Yagihashi Chef Takashi Yagihashi knows what he's doing when it comes to sharpening sashimi knives and slicing raw fish, whether in the form of tuna filets or Atlantic salmon. Watch this podcast for a quick review of the right techniques for using whetstones, and turning whole fish into flawless slivers. http://www.starchefs.com/podcasts/index.shtml | |||
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10. SIAL Montreal Post-Event Wrap Up Featuring specialty foods, olive oil competitions, nutritional seminars and terroir talk, Quebec's "agri-food fair" brought over 550 exhibitors to Montreal. Here's how it all went down. http://www.starchefs.com/events/SIAL_Montreal_2008/html/index.shtml | |||
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11. Winston CVAP Video Technique: Chef Akhtar Nawab's Boar Two Ways New York's Elletaria is a small restaurant; Chef Nawab handles the crowds with the help of a CVAP stashed under his counter. We filmed him making his boar loin and shoulder dish, so go ahead and enjoy the magic of controlled vapor technology. http://www.starchefs.com/winston_cook_and_hold_oven/html/technique_akhtar_nawab.shtml | |||
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12. Top 10 Jobs on StarChefs.com JobFinder General Manager Now Interviewing Experienced General Managers! STARR Restaurants Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242020&positionid= Pastry Chef Pastry chef for fine dining restaurant in luxury hotel The Setai Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242700&positionid= Exec Sous Chef Atlanta's top restaurant group seeks Executive Sous Chef Buckhead Life Restaurant Grp. Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242680&positionid= Corporate Pastry Chef Work with Jose Garces Garces Restaurant Grp. Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242440&positionid= Sous Chef at Four Seasons Hotel Chicago Sous Chef needed for Seasons Restaurant The Four Seasons Chicago Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242420&positionid= Sous Chef Incredible Sous Chef Opportunity For The Right Match Tao New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242441&positionid= Admin Assistant - Housekeeping Admin needed at The Ritz-Carlton New Orleans The Ritz-Carlton, New Orleans Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242601&positionid= Chef-Specialty Restaurant Chef needed at The Ritz-Carlton Dearborn The Ritz-Carlton, Dearborn Michigan http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242140&positionid= Experienced Sous Chef Experienced Sous Chef Needed in Chicago MK Restaurant Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242522&positionid= Working Executive Chef Creative Catering Chef Wanted Kitchen Chicks Catering Maine http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242520&positionid= | ||||
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13. Top 5 Cookbooks from ecookbooks.com Fish Forever By Paul Johnson http://www.ecookbooks.com/p-9864-fish-forever.aspx?affiliateID=10084 Morimoto: Recipes And Techniques From The Japanese Iron Chef By Masaharu Morimoto http://www.ecookbooks.com/p-20358-morimoto.aspx?affiliateID=10084 Emeril's Delmonico: A New Orleans Restaurant With A Past By Emeril Lagasse http://www.ecookbooks.com/p-7361-emerils-delmonico.aspx?affiliateID=10084 The River Cottage Cookbook By Hugh Fearnley-Whittingstall http://www.ecookbooks.com/p-21089-the-river-cottage-cookbook.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 | ||||
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 14. Recipe for Grilled Chicken and Asparagus With Hazelnut Aioli from Chef Holly Smith of Café Juanita - Kirkland, WAYield: 4 Servings Ingredients: 2 shallots, quartered 2 Tablespoons whole grain mustard 2 Tablespoons lemon juice 6 Tablespoons sherry vinegar ½ cup hazelnut oil (You can substitute your favorite nut, sesame seed, or flavored oil) ¾ cup plus 4 Tablespoons extra virgin olive oil 4 Tablespoons toasted hazelnuts, finely chopped Kosher salt and freshly ground black pepper 4 chicken breast halves, boneless 2 bunches local asparagus, trimmed and cleaned Method: Bring grill to high heat. In a food processor or blender, mince shallots. Add mustard, lemon juice, and vinegar. With the motor running, pour in hazelnut oil and 3/4 cup of olive oil in a slow, steady stream to emulsify. Add 2 Tablespoons finely chopped hazelnuts. Season with salt and pepper and reserve. Brush chicken breasts with 2 Tablespoons olive oil and season both sides with salt and pepper. In a large mixing bowl, toss asparagus in 2 Tablespoons olive oil and season with salt. Place chicken and asparagus on grill. Cook asparagus until just tender, about 3-6 minutes. For chicken, grill about 5-6 minutes a side, or until juices run clear. Allow chicken breasts to cool 5 minutes before slicing on the bias. Divide chicken and asparagus between 4 warmed plates. Drizzle aioli over both and sprinkle with remaining chopped hazelnuts. Wine Pairing: An Italian Sauvignon blend such as the Livio Felluga "Terre Alte" 2001 Round out the Meal: With a long grain and wild rice pilaf | ||||
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15. Coming Soon to StarChefs.com Father's Day, Brunch, Rhubarb, Pinot Noir, and Summer Wines... | |||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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