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May 31, 2008 - Issue 150 |
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The
Dishrag Newsletter
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1. Rhubarb: Neither a Fruit nor a Vegetable - So Why Not Use It Both Ways? Stewed, Poached, and Pureed, sure, but have you ever considered cooking rhubarb like it's...celery? The flavorful stalk is neither a vegetable nor a fruit, so Grant Achatz of Alinea in Chicago suggests you think outside the dessert flavor pairing box. His recipes, plus three classic sweet preparations, in a guide to one of the season's best...stalks. http://www.starchefs.com/features/rhubarb/html/index.shtml | |||
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2. The Brunch Challenge: How to Turn a Profit with Skyrocketing Prices The staples of brunch were not too long ago relatively low cost and high profit items, but with the swelling of prices for nearly all the basic components for brunch - eggs, bread, flour, and milk products - it's not so clear anymore. We look to one of Chicago's best brunch spots for tips on how to keep brunch delicious, and profitable. http://www.starchefs.com/features/brunch/html/index.shtml | |||
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3. Graham Elliott Bowles Goes "Bistronomic" What happens when fine dining gastronomy is served bistro-style? Chicago is about to find out; take a first look here at the philosophy behind one of the city's most anticipated openings, graham elliot. http://www.starchefs.com/features/graham_elliot_bowles/html/index.shtml | |||
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4. Affordable Summer Wines, Perfect for the Beach Whether it's for the wine list or for ourselves, affordable wines can get us through the summer without having to worry that the budget might run out before Labor Day. Here are ten wines that come under the $15 mark, retail, all suited to summer weather. http://www.starchefs.com/wine/features/html/summer_wines_2008/html/index.shtml | |||
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5. On the Plate: Elegant, Exciting Pastry Plating from Guy Savoy Las Vegas A look at four dessert creations by Pastry Chef Uyen Nguyen of Guy Savoy in Las Vegas. Nguyen's desserts artfully manipulate texture and form, and balance simple concepts with complex execution. Take a look and be inspired. http://www.starchefs.com/features/plating/vol16/index.shtml | |||
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6. Recently Tasted Wines: Hungarian Riesling, and American Saison Ale, and More Jim Clarke's tasting notes on Soutiran Perle Noire NV, Pannonhalma Archabbey Rizling (that's Hungarian for Riesling), North Coast Brewing's Le Merle, and more, plus dish pairings for each. http://www.starchefs.com/wine/features/html/recently_tasted/vol18/html/index.shtml | |||
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7. Recent Tasting Photos from Chicago: Charlie Trotter's, The Gage, and More Tasting photos from Charlie Trotter's, The Gage, Sixteen at the Trump, and Takashi in Chicago, plus a Nicolas Feuillatte lunch at Adour in New York. http://www.starchefs.com/Gallery/Index.shtml | |||
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8. Don't Miss the 3rd Annual International Chefs Congress, September 14-16 2008 The 3rd International Chefs Congress promises to be the most dynamic yet, with stage demonstrations, seminars and hands-on workshops from over 50 industry leaders, including Michel Richard, Heston Blumenthal, Charlie Trotter, Joan Roca, Grant Achatz, Rene Redzepi, Daniel Boulud, and more. http://www.starchefs.com/events/icc/2008/index.shtml | |||
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9. Top 10 Jobs on StarChefs.com JobFinder Director of Business Development Culinary Product Company Seeks Experienced Strategist iSi North America, Inc. New Jersey , New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243140&positionid= Sous Chef & Line Cooks Summer in the Hamptons or maybe Year-Round East Hampton Restaurant Group New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243360&positionid= Executive Pastry Chef Top Atlanta restaurant seeks executive pastry chef Canoe Restaurant Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242821&positionid= Cooks (All Levels Available) Cooks needed - Excellent Benefits Gaylord Opryland Resort Tennessee http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243460&positionid= Executive Chef Now Hiring Experienced Executive Chefs STARR Restaurants Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=242183&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= Head Chef Experienced Chef to Maintain Standard of Excellence Gabrielle's Connecticut http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243421&positionid= Executive Sous Chef Join a great, successful and fast growing compnay! Rosa Mexicano Restaurants New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243420&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= Baker & Sous Chef Seasonal opportunity for baker and chef w/ high volume experience Camp Takajo Maine http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=243381&positionid= | ||||
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10. Top 5 Cookbooks from ecookbooks.com Charlie Trotter Cooks At Home By Charlie Trotter http://www.ecookbooks.com/p-673-charlie-trotter-cooks-at-home.aspx?affiliateID=10084 Chef's Secrets Insider Techniques From Today's Culinary Masters As told to Francine Maroukian http://www.ecookbooks.com/p-5791-chefs-secrets.aspx?affiliateID=10084 Essentials Of Cooking By James Peterson http://www.ecookbooks.com/p-3678-essentials-of-cooking.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 Fish Without a Doubt The Cook's Essential Companion By Roy Finamore http://www.ecookbooks.com/p-21478-fish-without-a-doubt.aspx?affiliateID=10084 | ||||
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 11. Recipe for Pici Carbonara with English Peas by Chef Richard Corbo of Ducca - San Francisco, CA Adapted by StarChefs.com Yield: 6 Servings Ingredients: 1 pound pici pasta or spaghetti 2 Tablespoons diced pancetta 3 Tablespoons minced shallots 3 cups heavy cream 6 Tablespoons butter 2 eggs, lightly beaten Salt 1 teaspoon finely ground black pepper 2 cups English peas 1 cup grated Parmigiano Reggiano (Chef Corbo recommends using a microplane) 2 Tablespoons chopped Italian parsley Method: Cook the pasta in a large pot of salted boiling water until al dente, then drain. In a skillet, cook the pancetta over low heat until deep golden brown. Discard 3/4 of the rendered pork fat. Add the shallots and sautÈ until tender. Add the cream, butter, and bring to a boil. Pour a small amount of the cream mixture into a bowl and quickly whisk in the eggs. Then add back into the cream and slowly reheat, whisking constantly. Season with salt and pepper, add the peas, and remove from heat. Add the pasta and saute for 5 minutes. Add the cheese, season with salt and pepper and garnish with the parsley. Prep time: 5 minutes Cook time: 15 minutes Round Out the Meal: With steamed green beans. Kid Friendly: This is kid friendly! Wine Pairing: A light, young Tuscan white. | ||||
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