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July 25, 2008 - Issue 153 |
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The
Dishrag Newsletter
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1. Family Matters: An Interview with Chef Guy Savoy French Chef Guy Savoy of Guy Savoy in Las Vegas on his legendary career, his work relationship with son (Franck, General Manager at Guy Savoy), and his formula for front-and back-of-the-house management success in a two-star Michelin establishment. http://www.starchefs.com/chefs/Guy_Savoy/index.shtml | |||
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2. Vino in Las Vegas: A Roundtable Discussion with Six Sin City Sommeliers Why are there more sommeliers in Las Vegas than in any other city in the United States? It seems strange for this casino-ridden desert town, but in fact it makes perfect sense. Sommeliers Jason Quinn, Michael Shearin, Jason Smith, Desmond Echavarrie, Jeff Eichelberger, and Joseph Phillips explain in this roundtable discussion - available in streaming mp3. http://www.starchefs.com/features/Vegas_Sommeliers_Discussion/index.shtml | |||
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3. Podcast: Chef Joel Robuchon Cooks the Perfect Egg Chef Joel Robuchon and sous vide pioneer-scientist Bruno Goussault get together at the 2007 International Chefs Congress to demonstrate the virtues of proper sous-vide technique. Learn how to retain a bright green color when cooking spinach leaves sous vide and how a half-degree change in water bath temperature makes all the textural difference in the cooking of an egg. http://www.starchefs.com/podcasts/index.shtml Technique Feature: How to Cook an Egg http://www.starchefs.com/events/studio/techniques/Joel_Robuchon/index.shtml | |||
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4. Summer Wine Reads: Jim Clarke Picks the Season's Hottest Wine Books Jim Clarke comes up with some great subjects for relaxed reading on your downtime: a parental advisory-requiring account of a New Zealand wine country trip (complete with tales of indecent exposure), the possible frauding of Thomas Jefferson's six-figure-fetching 1787 Ch?teau Lafite, how to invest in wines without corking your wallet, all about the science of Champagne, and a thorough treatment of Georges Duboeuf's Beaujolais empire. http://www.starchefs.com/wine/features/html/summer_wine_books/index.shtml | |||
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5. Featured Vita-Mix Video: Mixologist John Kinder Kicks Up the Pina Colada 2008 Chicago Rising Star John Kinder is a professional bartender who doesn't like to waste his time. Accordingly, he employs the one-two punch of his Vita-Mix BarBoss with sous vide apparatus, infusing mango, rum, and lemongrass - doing in hours what it could take days to do. The resulting product is combined with a coconut puree infused with jasmine, and blended to make the best looking colada you've ever seen on video. http://www.starchefs.com/vita_mix/html/videos.shtml | |||
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6. Bocuse d'Or USA 2008 Semi-Finalist Teams Announced The selected 8 teams will be training this summer for the USA Bocuse d'Or Cuisine Competition to be held at the Epcot International Food & Wine Festival in Lake Buena Vista, Florida, on September 26th and 27th, 2008. The winning team will go on to train at the Thomas Keller-designed Bocuse d'Or Culinary Training Center in Yountville before they represent the United States among twenty-four teams from around the globe at the Bocuse d'Or World Cuisine Contest in Lyon, France on January 27th and 28th, 2009. http://www.starchefs.com/events/bocuse_dor_USA/index.shtml | |||
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7. Recently Tasted: Latest Finds for Rose, White, Red, and Dessert Wines, Plus Beer Jim Clarke's recent libational discoveries: German Rose, Patz & Hall Chardonnay, Kay Bros. Australian Cabernet, Normandy Ice Cider, and NYC's own Schneider-Brooklyner Hopfen-Weisse. http://www.starchefs.com/wine/features/html/recently_tasted/vol20/index.shtml | |||
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8. Is "Holding" a Dirty Word in Your Kitchen? Take Our Survey! Holding cabinets: yea or nay? We still want to know where you stand on the subject. Fill out this survey and be entered to win a brand new holding cabinet! http://www.zoomerang.com/Survey/survey-intro.zgi?p=WEB227XTXRMDNN | |||
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9. Top 10 Jobs on StarChefs.com JobFinder Sous Chef Not your typical opportunity! Grand Hyatt Washington District of Columbia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245460&positionid= Executive Chef Exclusive Louisville Club seeks only the best! Louisville Country Club Kentucky http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245448&positionid= Pastry Chef Desserts with a twist Northeast USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245381&positionid= Sous Chef Bring Big Flavor to Small-town Restaurant IH Acquisitions, LLC Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245040&positionid= Executive Chef This Position Will Not Be Available For Long Cantina 1511 North Carolina http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245360&positionid= Line Cooks Talented line cooks wanted Sweet Basil Restaurant Colorado http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=244940&positionid= Chef de Cuisine Award winning restaurant looking for great chef Northeast USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245240&positionid= Chef Great Opportunity w/ High-end Caterer in Westchester County Avril Kaye Inc. Caterers New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245280&positionid= Sous Chef The Vermont Experience: Room to Grow at Historic Country Inn The Dorset Inn Vermont http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245420&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef Onda restaurant New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245320&positionid= | ||||
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10. Top 5 Cookbooks from ecookbooks.com Outstanding in the Field A Farm to Table Cookbook By Jim Denevan http://www.ecookbooks.com/p-21041-outstanding-in-the-field.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 Izakaya The Japanese Pub Cookbook By Mark Robinson http://www.ecookbooks.com/p-21159-izakaya.aspx?affiliateID=10084 The Elements of Cooking Translating the Chef's Craft for Every Kitchen By Michael Ruhlman http://www.ecookbooks.com/p-20839-the-elements-of-cooking.aspx?affiliateID=10084 The Country Cooking Of France By Anne Willan http://www.ecookbooks.com/p-20471-the-country-cooking-of-france.aspx?affiliateID=10084 | ||||
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 11. Recipe for Penne Pasta with Heirloom Tomatoes and Summer Squash from Chef Warren Schwartz formerly of Viceroy - Santa Monica, CAYield: 6 Servings Adapted by StarChefs.com Ingredients: Pasta: 1 ½ pounds penne 6 Tablespoons extra virgin olive oil 8 baby zucchini, sliced on the bias 8 baby yellow squash, sliced on the bias Sea salt and black pepper 1 red onion, diced small 3 cloves garlic, chopped 5 large heirloom tomatoes (skin and seeds removed and cut into quarters) Pinch of red pepper flakes 1 bunch basil, chopped To Assemble and Serve: 3 ounces shaved Parmigiano-Reggiano Method: For the Pasta: Bring a saucepot of salted water to a boil. Add the pasta and cook to al dente. Drain and toss with 2 tablespoons oil. Set aside to cool. Heat 2 tablespoons oil in a skillet. Add the zucchini and yellow squash and season. Cook for 4 minutes, remove from heat and cool. Heat 2 tablespoons oil in a large skillet over high heat. Add the onions and cook until slightly caramelized, then add the garlic. Once the garlic has slightly browned, add the tomatoes, squash, zucchini and red pepper flakes. Reduce heat to low and simmer for 15 minutes. Season and add the pasta, squash, and basil. To Assemble and Serve: Place the pasta in a large bowl and sprinkle with the cheese. Round Out the Meal: With a mixed green salad. Kid Friendly: Omit the red pepper flakes. Wine Pairing: An Italian Bucci Verdicchio such as the 2004 Marche. | ||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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