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August 22, 2008 - Issue 154 |
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The
Dishrag Newsletter
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1. Letter from the Editor The latest news on the upcoming International Chefs Congress in mid-September, visiting old and making new chef friends in New England (plus photo galleries), and our newest summer features. http://www.starchefs.com/features/editors_dish/letter/vol30/ | ||||||||||||||||||
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2. ICC Countdown: New Presentations from Jacques Torres, Michael Anthony, Ana Sortun, and Charlie Trotter Our third annual edition of the Chefs Congress is just a month away, and our chef lineup keeps getting more exciting. New events include a hands-on pastry workshop with chocolatier Jacques Torres, a community work discussion with Gramercy Tavern's Michael Anthony, a presentation on Middle Eastern flavors with Oleana's Ana Sortun, and a special presentation on leadership in the kitchen from legendary chef Charlie Trotter. http://www.starchefs.com/icc | ||||||||||||||||||
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3. Take our Culinary Trends Survey and Be Entered to Win a Pass to ICC! Every year, we take a moment to ask the foodservice community about recent industry trends and developments. Are you sourcing from local purveyors? Are you serving sustainable seafood? Does your cuisine feature foams or gels? We want to know, so take 15 minutes to fill out our survey and be automatically entered to win one of 10 free ICC passes! http://www.starchefs.com/features/trends/culinary_trends_survey_2008/index.shtml | ||||||||||||||||||
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4. Announcing the 2008 New York Rising Stars! StarChefs.com is proud to announce the 2008 New York Rising Stars. This list represents the brightest up-and-coming culinary talent in New York City. Join us as we celebrate their talents on Tuesday, September 16th with a walk-around tasting gala at the American Museum of Natural History in New York, hosted by Tim McLaughlin and Jacqueline Kelly of Restaurant Associates. http://www.starchefs.com/chefs/rising_stars/2008/new_york/index.shtml Announcing the Rising Stars: Anne Burrell {Centro Vinoteca} Josh Eden {Shorty's .32} Neil Ferguson {Allen & Delancey} John Fraser {Dovetail} Gavin Kaysen {Café Boulud} Yoshinori Ishii {Morimoto} Hotel Chef Award: Josh Emett {Gordon Ramsay at the London} Restaurateur Award: Jason Denton {Lupa, 'ino, 'inoteca, Bar Milano} Pastry Chef Vera Tong {Dovetail} Pastry Chef Sandro Micheli {Adour} Sommelier Ania Zawieja {Fiamma} Mixologist Sam Ross {Milk & Honey, Little Branch} Mixologist Somer Perez {Bar 44 at the Royalton Hotel} To purchase tickets for the Rising Stars Gala go to https://www.starchefs.com/tickets/index.php?event=2 | ||||||||||||||||||
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5. Farmers Market Recipes: Make the Best of the Rest of the Season Before the summer sun holes up for the season, take advantage of these recipes featuring a number of unconventional ways to showcase your favorite summer produce. http://www.starchefs.com/features/farm_fresh/summer/2008/html/index.shtml | ||||||||||||||||||
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6. Tory Miller's Summer Put-By System for Making it through a Long, Cold Winter The phrases "local produce" and "year-round" usually don't mix in a region like Madison, Wisconsin. But Chef Tory Miller of L'Etoile has a system to keep fresh produce, and patrons, at the table all year long. http://www.starchefs.com/features/tory_miller/html/index.shtml | ||||||||||||||||||
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7. Ciao Tocai, Buongiorno Friulano Tocai is no more. The dry white wine from northern Italy drops the forename it shared with its Hungarian relative (tokaji). Now bearing only its region's appellation, the Friulano is destined to be recognized as a successful grape variety. http://www.starchefs.com/wine/features/html/tocai_friulano/html/index.shtml | ||||||||||||||||||
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8. SIAL Global Marketplace Comes to Paris The 23rd edition of The Global Food Marketplace is scheduled for October 19-23, 2008 at the Paris-Nord Villepinte Exhibition Center. Special pavilions focusing on French exports, food and nutrition, food and beauty, and "best buys" accompany a brand-new "Retail World," exhibit, making its premiere at the Paris show. http://www.starchefs.com/events/SIAL_Global_Food_Market/html/index.shtml | ||||||||||||||||||
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9. Ducato: The Parmigiano of Beer Part of Italy's second generation of craft brewers, Giovanni Campari is taking his fascination of science in food to the brewery - and giving Parmigiano and prosciutto a run for their money. http://www.starchefs.com/wine/features/html/ducato_beers/html/index.shtml | ||||||||||||||||||
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10. Recent Tasting Photos from Nantucket, Maine, and Boston Photos from a recent tasting trip through New England restaurants including Fore Street, Sage, Hugo's, Five Fifty-Five, the Portland Harbor Hotel, American Seasons, and Straight Wharf. http://www.starchefs.com/Gallery/Index.shtml | ||||||||||||||||||
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11. Fish with Crispy Chicken Skin: Technique from Chef Josh Emett of Gordon Ramsay at the London In this inventive dish created through surprisingly simple techniques, Chef Josh Emett shows how to achieve the perfect contrasting textures of crispy chicken skin and tender, moist fish without the use of chemical additives. http://www.starchefs.com/events/studio/techniques/josh_emett/html/index.shtml | ||||||||||||||||||
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12. Top 10 Jobs on StarChefs JobFinder F & B Leader Management Position at Luxury Hotel The Ritz-Carlton, Atlanta Georgia http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246480&positionid= Line Cooks Join the Kitchens of August in NYC! Townhouse Restaurant Group New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245960&positionid= Pastry Chef Sweet Opportunity in DC area Restaurant Associates District of Columbia http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246460&positionid= Production Chef/Commissary Manager New Shake Shack Opens This Fall! Union Square Hospitality Group New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246261&positionid= SousChef - Gardemanger Great Opportunity for Artistic Chef The Ritz-Carlton, Bachelor Gulch Colorado http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246363&positionid= Culinary Sales Representative Leading Importer of Gourmet Foods Seeks Sales Rep! Paris Gourmet New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246102&positionid= Restaurant General Manager Great opportunity MARC Connecticut http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246260&positionid= Assistant Pastry Chef Buddakan in NYC is hiring an Assistant Pastry Chef! STARR Restaurants New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246322&positionid= Cooks Great Cooks Needed for Three Restaurants! Empire City Gaming at Yonkers Raceway New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=245860&positionid= Supervisor - In Room Dining Room Service Supervisor at Luxury Hotel The Ritz-Carlton, New Orleans Louisiana http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=246481&positionid= | |||||||||||||||||||
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13. Top Cookbooks from eCookbooks.com Screen Doors and Sweet Tea Recipes and Tales from a Southern Cook By Martha Foose http://www.ecookbooks.com/p-21125-screen-doors-and-sweet-tea.aspx?affiliateID=10084 Cooked My Journey from the Streets to the Stove By Jeff Henderson http://www.ecookbooks.com/p-21157-cooked.aspx?affiliateID=10084 Village Baker's Wife By Gayle and Joe Ortiz, Louisa Beers http://www.ecookbooks.com/p-11036-village-bakers-wife.aspx?affiliateID=10084 Vegetarian Cooking For Everyone, 10th Anniversary Edition By Deborah Madison http://www.ecookbooks.com/p-20590-vegetarian-cooking-for-everyone-10th-anniversary-edition.aspx?affiliateID=10084 Cuisines Of Spain Exploring Regional Home Cooking By Teresa Barrenechea http://www.ecookbooks.com/p-7300-cuisines-of-spain.aspx?affiliateID=10084 | |||||||||||||||||||
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 14. QuickMeals Recipe for Buffalo Mozzarella, Prosciutto, and Basil Panini from ICC Presenter Anthony Bombaci Nana Restaurant - Dallas, TX Adapted by StarChefs.com Yield: 6 Servings Ingredients: 1 egg yolk ½ teaspoon lemon juice Fine sea salt 1 clove garlic, minced ½ cup grapeseed oil ½ cup extra-virgin olive oil 12 slices potato bread 3 balls buffalo mozzarella, drained and sliced 12 thin slices prosciutto 24 large basil leaves Method: In a bowl, combine the egg yolk, lemon juice, salt, and garlic, and mash with a fork until paste-like in consistency. Slowly whisk in the oils until a mayonnaise is formed, and then set aside. Spread out slices of bread and cover with the mozzarella. Top slices with the prosciutto and basil. Top with the aioli and the remaining bread slices. Melt butter in a skillet and toast the sandwiches until golden and crispy. Slice in half before serving. Beverage Pairing: A panache, a combination of beer and lemon soda. | |||||||||||||||||||
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17. Coming Soon on StarChefs.com... Results from our mid-summer Restaurant Economy Survey, a sustainable seafood overview, and more about the 2008 New York Rising Stars! | ||||||||||||||||||
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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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