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October 9, 2008 - Issue 156 |
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The
Dishrag Newsletter
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1. 2008 Las Vegas Rising Stars: the Winners' Recipes, and Why They Shine On Tuesday, October 21, StarChefs.com will be honoring Las Vegas' finest up-and-coming chefs at the Rising Stars Revue in Las Vegas, Nevada. Find out more information about this exciting event, learn why we picked each winner, and see recipes for the dishes that clinched it. Recipes and Event Information: http://www.starchefs.com/chefs/rising_stars/2008/las_vegas/index.shtml Why Our Rising Stars Shine: http://www.starchefs.com/features/editors_dish/rising_stars/2008/las_vegas/index.shtml | ||||
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2. Top 10 Fall Recipes from the Archive Get your seasonal inspiration going with selected recipes for braised Kobe beef cheeks, truffled heirloom potatoes, Kabocha squash tortellini, quail and foie gras terrine, stout cake, and the Dickens cocktail, amongst others. http://www.starchefs.com/recipes/top_10/index.shtml | ||||
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3. Recipes for Troubled Economic Times: Small Plates Gone Greek Chef Jason Hall is pleasing customers in New York City with small, refined Greek-style "mezedes", which are cost-effective for frugal chefs and diners, and a great way to keep cooks' creative juices flowing. http://www.starchefs.com/features/modern_greek_spotlight/html/index.shtml | ||||
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4. Autumn Reds for Fall Fish: Recipes and Pairings It's the perfect time of year to break out the reds out of the cellar and pair them with fish dishes. Jim Clarke suggests recipes to match wines from Burgundy, Oregon, Bordeaux, Rioja, and Piedmont. http://www.starchefs.com/wine/features/html/red_wine_and_fish/html/index.shtml | ||||
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5. Monkfish Head-to-Tail with Morimoto: Technique and Podcast At the 2008 International Chefs Congress, Chef Masaharu Morimoto delivered a truly spectacular demonstration: after breaking down a whole monkfish hanging from a hook, Morimoto transformed the entire fish into six unique dishes. Here's the technique for breaking down the fish plus a video podcast of the presentation. Technique: http://www.starchefs.com/events/studio/techniques/Morimoto/html/index.shtml Podcast: http://www.starchefs.com/podcasts/index.shtml | ||||
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6. Take our Champagne Survey and Win a Magnum Party When do you offer a complimentary glass of Champagne? What are your most popular brands? Do Champagne vintages matter to you and your customers? Answer these questions in our Champagne survey and be entered to win a Magnum Champagne party for your restaurant! http://www.zoomerang.com/Survey/?p=WEB22857G2W4M6 | ||||
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7. StarChefs Career Series: The Path of the Sommelier StarChefs.com is teaming up with Astor Center in New York City to bring you a series of panels and lectures exploring career paths in the food and beverage industry. Join us on Tuesday October 14th from 12:30 - 1:30pm for the second installment of our career series, which will focus on four very talented sommeliers and beverage directors, each of whose path to success took surprisingly different twists and turns. http://www.astorcenternyc.com/class-starchefscom-career-series-the-path-of-a-sommelier.ac | ||||
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8. The 13th Annual Harvest on the Square Wrap-Up Chefs and avid eaters gathered in New York's Union Square Park under a star-studded sky for an evening of food and festivity at the13th annual Harvest in the Square. Here is a recap of this charity-driven event, which featured personalities such as restaurateur Danny Meyer and Chef Michael Anthony. http://www.starchefs.com/events/harvest_square_2008/index.shtml | ||||
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9. Featured Vita-Mix Video: Rising Star Mixologist Somer Perez New York Rising Star mixologist Somer Perez knows exactly what to do with a Vita-Mix BarBoss Advance blender after a trip to a summer farmers' market. Watch her create the refreshing Couture Cooler cocktail as part of our Vita-Mix video demonstration series. http://www.starchefs.com/vita_mix/html/videos.shtml | ||||
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10. Top 10 Jobs on StarChefsJobFinder.com Sous Chef Highly Recognized Restaurant Seeks Experienced Sous Chef MC Perkins Cove Maine http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248421&positionid= Line Cook Seasoned Cook for Exciting California Hotel Sunset Marquis Hotel & Villas California http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248620&positionid= Dedicated, Hands-On Chef Prove something you've imagined... Midwest http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248880&positionid= Sous Chef, Captains, Maitre d' Key Positions at David Bouley's New Restaurant Secession New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248921&positionid= Restaurant Pastry Chef Pastry Deep in the Heart of Texas Culinaire & RG2 Texas http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248320&positionid= Servers - All shifts available Stellar Servers Wanted for Luxury Hotel The Ritz-Carlton, New Orleans Louisiana http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248160&positionid= Sushi Chef Seeking Experienced Sushi Chefs Dragonfly West Virginia http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248840&positionid= Floor Manager and Cook Join Our Management Team En Japanese Brasserie New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=477&t=e&v=247980&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef Kaiser Restaurant Grp. California http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248780&positionid= Line Cooks Cafe Boulud Palm Beach Seeks Line, Banquet and Pastry Cooks The Dinex Grp. Florida http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248580&positionid= | |||||
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11. Top 5 Cookbooks from ecookbooks.com A Day at elBulli: An Insight into the Ideas, Methods and Creativity of Ferran Adria By Ferran Adria http://www.ecookbooks.com/p-21998-a-day-at-elbulli.aspx?affiliateID=10084 Alinea By Grant Achatz http://www.ecookbooks.com/p-21926-alinea.aspx ?affiliateID=10084?affiliateID=10084 At the Crillon and at Home: Recipes by Jean-Francois Piege By Jean-Francois Piege http://www.ecookbooks.com/p-22147-at-the-crillon-and-at-home.aspx?affiliateID=10084 More Fast Food My Way By Jacques Pepin http://www.ecookbooks.com/p-21446-more-fast-food-my-way.aspx?affiliateID=10084 Culinaria Spain By Marian Trutter http://www.ecookbooks.com/p-22545-culinaria-spain.aspx?affiliateID=10084 | |||||
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12. Chef to Know: Chef Daniel Humm of Eleven Madison Park - New York, NY Excerpt taken from the 2nd edition of the StarChefs.com Chefs to Know: A Guide to Chefs for Chefs available for $24.95 through http://www.starchefs.com/shopping/ Daniel Humm Chef - Eleven Madison Park 11 Madison Ave. New York, NY 10010 Phone: (212) 889-0905 Restaurant Facts: Seats: 116 Weeknight Covers: 140 Weekend Covers: 180 Check Average (with Wine): $145 Check Average (w/o Wine): $100 Tasting Menu: Yes $145 Kitchen Staff: 15-20 Chef Facts: Cuisine: Modern French Born: 1976 Began Career: 1990 Culinary School: Three-year apprenticeship in Switzerland Grad Year: 1994 Stages: New York, NY: Per Se, Restaurant Daniel Work History: Switzerland: Hotel Baur au Lac, Gasthaus zum Loewen, Gasthaus zum Gupf, Restaurant le Pont de Brent; San Francisco, CA: Campton Place Mentor(s): Gérard Rabaey Protégée(s): Thorsten Kissau; Lecham Arlberg; Chris Kostow Awards: 2008 Gault Millau Swiss Star Abroad; 2007 Time Out New York Critics Choice Award; 2007, 2005, 2004 James Beard Foundation Rising Star Nominee; 2005 StarChefs.com Rising Star San Francisco; 2005 San Francisco Chronicle 4 stars; 2005 Food & Wine Best New Chef; 2004 Gayot.com Rising Star; 2003 San Francisco Chronicle Rising Star; 2002 Michelin Guide 1 star; 2001 Gault Millau Discovery of the Year Affiliations: We align ourselves with Share Our Strength, Citymeals, Bocuse d'Or, and the Madison Square Park Conservancy Languages Spoken: German Notable Dish: California Strawberry Gazpacho with Hawaiian Prawns and Guanciale | ||||
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 13. Recipe for Herb Roasted Pork Tenderloin with Creamed Wild Mushrooms from Chef Sean Griffin formerly of Nero's - Las Vegas, NVAdapted by StarChefs.com Yield: 4 Servings Ingredients: Herb Crust: 1 bunch flat leaf parsley 2 sprigs tarragon 2 sprigs chervil (optional) Creamed Mushrooms: 4 cups wild mushrooms (chanterelles, trumpets, morels or porcini) 1 tablespoon unsalted butter 1 large shallot, peeled, minced 2 cloves garlic, minced 2 cups heavy cream Kosher salt and pepper Pork: 2 Pork tenderloins 2 tablespoons canola oil Method: For the Herb Crust: Remove the leaves of the herbs from the stems, discard the stems, and chop finely. Place on a large flat plate and reserve. For the Creamed Mushrooms: Remove any tough stems and clean mushrooms if necessary. Cut mushrooms into bite-size pieces, if necessary. Heat the butter in a large skillet over high heat. Once bubbles subside and butter begins to take on a nutty aroma, add mushrooms. The mushrooms will release their moisture, continue cooking until the liquid is evaporated and the mushrooms are soft, approximately 10 minutes. Add shallot and garlic and cook for 1 minute longer. Add heavy cream and reduce heat to medium. Cook until mixture is reduced by 1/3 and takes on a saucy consistency. Season with salt and pepper. Keep warm. For the Pork: Heat oven to 350°F. Season pork with salt and pepper and roll in herb mixture. Heat the oil in a large skillet over high heat until it just smoking. Add pork and sear on all sides. Finish to medium in oven. Let rest 5 minutes. Place mushrooms in center of plate. Slice tenderloins into medallions and place on top of mushrooms. Drizzle any pan juices over the pork and serve. Round Out the Meal: With creamy polenta Kid Friendly: Substitute white button mushrooms for the wild mushrooms. Wine Pairing: A Marsanne, Roussane, or Sonoma Coast Merlot. | |||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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