 |
June 30, 2008 - Issue 152 |
|
The
Dishrag Newsletter
|
| ||||
| |||||
|
........................................................................................ |
|||||
|
|||||
|
........................................................................................ |
|||||
 |
1. Letter from the Editor Highlights from a tasting trip in Las Vegas, a run-down of our recent features, plus new Vegas photo galleries. http://www.starchefs.com/features/editors_dish/letter/vol29/index.shtml | ||||
|
........................................................................................ |
|||||
 |
2. Las Vegas: It's All About Connections Chefs in Las Vegas's maturing culinary scene are feeling the coastal influences of seasonal, market-driven cuisine, and reaching out to local producers. http://www.starchefs.com/features/trends/las_vegas_connections/html/index.shtml | ||||
|
........................................................................................ |
|||||
 |
3. Picnics: Not Just a Basket-Case, but a Smart Summer Business Strategy When business slows down in the hot summer weather, get your diners back by adapting your menu to the outdoors. Here are 6 recipes you can take apart, and give to your customers to take-out (and put back together). http://www.starchefs.com/features/july_fourth/2008/html/index.shtml | ||||
|
........................................................................................ |
|||||
 |
4. Mark Andelbradt: The Tao of Cheffing a $70 Million Business We caught the executive chef of the highest grossing restaurant in the country on a Saturday afternoon. Find out how Andelbradt keeps Tao in line, and the right way to pronounce the restaurant's name. http://www.starchefs.com/features/mark_andelbradt/html/index.shtml | ||||
|
........................................................................................ |
|||||
 |
5. Jim Clarke Points out Quality Rieslings from New York's Finger Lakes Jim Clarke scouts out exceptional American Rieslings which exhibit the prized balance of sugar and acidity (usually only found in the classic German ones). We'd go so far as to say it's your patriotic duty to try your country's off-dry, clean, white wines, so read on to learn about out Jim's latest picks. http://www.starchefs.com/wine/features/html/NY_Riesling/html/index.shtml | ||||
|
........................................................................................ |
|||||
 |
6. Recently Tasted: Champagnes, Cavas, Syrahs, Beers and Sherries Sixpoint's Rye Beer, De Meric Champagne, Xarel-lo from Pares Balta, Edmunds St. John Syrah, and elegant Gran Barquero Amontillado Sherry. http://www.starchefs.com/wine/features/html/recently_tasted/vol19/index.shtml | ||||
|
........................................................................................ |
|||||
 |
7. Is "Holding" a Dirty Word in Your Kitchen? Take our Survey! Do you consider holding cabinets to be evil or good? We want to know how where you stand, so fill out this survey and be entered to win a brand new holding cabinet! http://www.zoomerang.com/Survey/survey-intro.zgi?p=WEB227XTXRMDNN | ||||
|
........................................................................................ |
|||||
 |
8. Recent Tasting Photo Galleries: Las Vegas and New York Visual stimulus from our latest tastings in Las Vegas plus New York City's Cafe Boulud, cocktails at The Royalton, and a star-studded soiree hosted by Citymeals-on-Wheels. http://www.starchefs.com/Gallery/Index.shtml | ||||
|
........................................................................................ |
|||||
|
9. Top 10 Jobs on StarChefs.com JobFinder Feature Writer Feature Writer at Professional Culinary Magazine! StarChefs.com New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244740&positionid= Line Cook Opening at Gray Kunz's high end midtown restaurant Grayz New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244700&positionid= Pastry Chef Are Your Desserts Incredible? Signature Room Entertainment Group Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244623&positionid= Junior Chef Work at Award-Winning Lockwood Restaurant The Palmer House Hilton Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244420&positionid= Experienced Line Cook Groundbreaking Farm-to-Table Restaurant Blue Hill New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244640&positionid= Sous Chef Active Management Chef Needed Hotel Roanoke & Conference Ctr., a Doubletree Hotel Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244660&positionid= Executive Pastry Chef Travel the world ResidenSea Worldwide http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244542&positionid= Chef de Partie L2O - Chef Laurent Gras' modern seafood restaurant Lettuce Entertain You Enterprises Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244624&positionid= Line Cook Immediate Opening at Hip Beach Hotspot Tideland's Caribbean Resort Maryland http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244581&positionid= Sous Chef Excellent opportunity for growth in the Hamptons Cittanuova New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244480&positionid= | |||||
|
........................................................................................ |
|||||
|
|||||
|
........................................................................................ |
|||||
|
10. Top 5 Cookbooks from ecookbooks.com 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 Local Flavors: Cooking and Eating from America's Farmers' Markets By Deborah Madison http://www.ecookbooks.com/p-21672-local-flavors.aspx?affiliateID=10084 Knife Skills Illustrated: A User's Manual By Peter Hertzmann http://www.ecookbooks.com/p-9404-knife-skills-illustrated-a-users.aspx?affiliateID=10084 The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution By Alice Waters http://www.ecookbooks.com/p-20567-the-art-of-simple-food.aspx?affiliateID=10084 Animal, Vegetable, Miracle: A Year of Food Life By Barbara Kingsolver http://www.ecookbooks.com/p-21632-animal-vegetable-miracle.aspx?affiliateID=10084 | |||||
|
........................................................................................ |
|||||
 11. Recipe for Pasta with Chorizo, Veal, Sugar Snap Peas, and Zucchini by Chef Jordi Valles of The Ritz-Carlton - Key Biscayne, FLAdapted by StarChefs.com Yield: 4 Servings Ingredients: 1 pound fresh pasta 4 Tablespoons olive oil 5 ounces Spanish chorizo, sliced 1 pound veal bottom round, diced 3 shallots, chopped 2 cloves garlic, chopped 1 1/2 cup sliced button mushrooms 5 ounces sugar snap peas 1 zucchini, sliced 1/2 cup white wine 1 quart chicken stock 1 quart heavy cream 1/2 cup chopped tomatoes 1 Tablespoon lemon juice 1 cup grated Parmesan cheese 2 Tablespoons butter 2 Tablespoons chopped chives 2 Tablespoons chopped parsley Salt and pepper Method: Cook the pasta in a sauce pot of salted boiling water until al dente or desired degree of tenderness. Drain and toss with 2 Tablespoons oil. Heat the remaining 2 Tablespoons oil in a large skillet over medium-high heat. Add the chorizo and veal. Cook for about 5 minutes, or until light brown. Increase the heat to high, and add the shallots and garlic. When they start to develop color, add the mushrooms, peas, and zucchini, and saute for 5 more minutes. Add the wine and reduce by 3/4. Add the stock and heavy cream and reduce by 1/2. Add the tomatoes, lemon juice, and cheese. Stir to melt the cheese. Add the butter, chives, and parsley, and season with salt and pepper. Round Out the Meal: With a green salad Kid Friendly: Be sure to get a mild chorizo Wine Pairing: An Antinori Toscana | |||||
| ........................................................................ |
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. |
| ........................................................................ |
| StarChefs.com
. . . the magazine for culinary insiders |
|
|
|
Unsubscribe or update your email preferences. |
|
| 9 East 19th Street, Floor 9 | New York, NY 10003 | |
