 |
September 19, 2008 - Issue 155 |
|
The
Dishrag Newsletter
|
| ||||
| |||||
|
........................................................................................
|
|||||
 |
1. The International Chefs Congress Wrap-Up The food, the chefs, the photos, the welcome address, and more... If you missed the 2008 International Chefs Congress last week in New York (or if you want to re-live the glory), be sure to check out our comprehensive 3-day wrap up of the country's most exciting culinary industry event. http://www.starchefs.com/events/icc/2008/wrap_up/html/index.shtml | ||||
|
........................................................................................ |
|||||
 |
2. Announcing the 2008 Las Vegas Rising Stars! We tasted hundreds of savory and sweet dishes, deciphered nearly as many wine pairings, sipped dozens of cocktails, and conducted countless interviews. These eleven up-and-coming Vegas culinary stars are the best, brightest and most innovative individuals in their fields. Zach Allen of Carnevino, B&B Ristorante, and Enoteca San Marco Anthony Amoroso of Michael Mina Gerald Chin of PiPS Wine Bar & Cucina Greg Engelhardt of Andre's Wesley Holton of Daniel Boulud Brasserie Brian Rae of RM Seafood Hotel Chef Award: Joe Isidori, formerly of DJT at Trump International Sustainability Award: Mike Minor of Border Grill Pastry Chef Uyen Nguyen of Guy Savoy Sommelier Michael Shearin, formerly of DJT at Trump International Mixologist Amanda Gager of StripSteak Come celebrate (and taste!) their talents on October 21, 2008 at a walk-around tasting gala and awards ceremony at the Green Valley Ranch. For more information & tickets: http://www.starchefs.com/chefs/rising_stars/2008/las_vegas/index.shtml | ||||
|
........................................................................................ |
|||||
 |
3. One Fish, Two Fish, Red Fish, Green Fish...A Look at Sustainable Seafood StarChefs takes a look at the issues surrounding sustainable seafood and how chefs are getting involved - complete with a printable list of purveyors recommended by Chef Rick Moonen, Vegas Rising Star Chef Mike Minor, and chef/activist Barton Seaver. http://www.starchefs.com/features/sustainable_seafood/html/index.shtml | ||||
|
........................................................................................ |
|||||
 |
4. 30 Ways (and Days) to a More Sustainable Restaurant (and Life) 30 ideas from chefs around the country for "greening" every part of your restaurant - from the kitchen to the bar. http://www.starchefs.com/features/trends/30_sustainability_tips/index.shtml | ||||
|
........................................................................................ |
|||||
|
5. StarChefs Career Series at Astor Center in New York Join StarChefs.com on October 7 for the first installment of our career series: Mixologists, Beyond the Bar. Brian Van Flandern, Allen Katz, Junior Merino, and Yvan Lemoine will be there to discuss what it takes to become a top mixologist, both behind the bar and beyond. About the Series: Whether you're a recent culinary school grad looking to find your way, or a seasoned bartender in search of more reasonable hours, or even a corporate attorney contemplating a jump into this exciting industry - we've put together some all-star line-ups of industry leaders, pioneers, and entrepreneurs who have parlayed their talents into some very interesting and decidedly unique careers. http://www.astorcenternyc.com/class-starchefscom-career-series-mixologists-beyond-the-bar.ac | |||||
|
........................................................................................ |
|||||
 |
6. Vintner George Shinas Lays Down the Law This 8th generation winemaker from Shinas Estates in Australia makes two wines that reference his other job: The Guilty (Shiraz) and The Innocent (Viognier). http://www.starchefs.com/wine/starvintners/html/George_Shinas/html/index.shtml | ||||
|
........................................................................................ |
|||||
 |
7. Photo Galleries: ICC and New England Tastings A first look at the International Chefs Congress (Morimoto, monkfish, and more!) plus our late-summer tastings in Portland, Boston, and Nantucket. http://www.starchefs.com/Gallery/Index.shtml | ||||
|
........................................................................................
|
|||||
|
8. Top 10 Jobs from StarChefs JobFinder Executive Chef/Partner Opportunity for ownership stake in established restaurant Northeast USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247560&positionid= Floor Manager and Cook Join our management team En Japanese Brasserie New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247980&positionid= Garde Manger Chef Are you a Chef and an Artist? The Ritz-Carlton, Lake Las Vegas Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247701&positionid= Maitre'D Seeking a true professional Domaine Chandon California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248081&positionid= Line Cooks Join the Kitchens of Aquavit Townhouse Restaurant Grp. New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247940&positionid= Chef - Innkeeper Couple Run a luxury B&B by the sea Core Mgmt. New Jersey http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247880&positionid= Sous Chef Incredible Sous Chef Opportunity For The Right Match Goodessen Connecticut , New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248000&positionid= Captain Work with Stephen Asprinio from Bravo's Top Chef Forte di Asprinio Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247864&positionid= Chef de Partie Brigade-style French kitchen Evangeline Maine http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247780&positionid= Bar Manager Experienced Mixology Master The Ritz-Carlton, Bachelor Gulch Colorado http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=247703&positionid= | |||||
|
........................................................................................ |
|||||
 9. ICC Recipe: Chef Brian Polcyn's Smoked SalmonBrian Polcyn led a charcuterie workshop at this year's Chef Congress; this is his no-fail recipe for incredibly delicious cured and smoked salmon. Chef Brian Polcyn of Five Lakes Grill - Milford, MI Adapted by StarChefs.com Yield: 1 Pound Ingredients: ½ cup kosher salt ¼ cup dark brown sugar ¼ cup sugar 1 teaspoon pink salt 1 teaspoon ground white pepper 1 teaspoon ground allspice 1 teaspoon ground bay leaf ½ teaspoon ground cloves ½ teaspoon ground mace 1½ pounds salmon fillet in one piece, skin on, pin bones removed 1½ tablespoons dark rum Cherry, apple, pear, or other fruit wood Method: Mix sugar and spices together. Choose a dish or pan in which the salmon will fit snugly; it will release copious liquid and form a brine that should remain in contact with the fish. Spread half of the dry cure in an even layer the width and length of the salmon in your container, then place salmon skin side-down on the cure. Sprinkle the rum over the fillet, then coat the fish with the rest of the dry cure, coating the thick parts heavily with the mixture and the tapered belly with less. Cover the salmon with plastic wrap, set another pan on top, and place about 8 pounds of weights on it to help extract the moisture (a few cans or bricks will suffice). Refrigerate for 36 hours, or until the thickest part of the salmon feels dense and stiff to the touch. Remove the salmon from the cure and rinse thoroughly under cool water. Pat dry. Place on a rack set over a tray, and refrigerate, uncovered, for 4 to 24 hours. Cold-smoke the salmon at 54°F for about 6 hours, or to taste. Remember that the temperature of the smoker and the salmon should never go above 90°F, or it will begin to cook, rather than simply smoke, the salmon. Store the salmon wrapped in butchers or parchment paper in the refrigerator. It will keep for up to 3 weeks - though you may need to change the paper if it becomes too moist. | |||||
| ........................................................................ |
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 |
|
|
