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October 31, 2008 - Issue 157 |
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The
Dishrag Newsletter
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1. Letter from the Editor: A Tasting Trip Through Seattle Highlights from our recent tasting trip to Seattle, plus photo galleries and a rundown of our latest features. http://www.starchefs.com/features/editors_dish/letter/vol31/ | |||||
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2. Economy Survey Results: Find Out How Chefs and Diners are Staying Afloat You asked for it and we delivered: chefs' budgeting strategies, who's getting hit the hardest, consumers' dining patterns, and a statistical comparison between our Rising Stars and the broader foodservice industry. http://www.starchefs.com/features/2008_summer_economy_survey/html/index.shtml | |||||
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3. Technique: Deep Fried Bearnaise from Seattle's Gastropub Chef Team Seattle is more into gastronomy than grunge these days, and innovative techniques are all part of the package. Learn the technique for the deep fried sauce that Chefs Brian McCracken and Dana Tough are making at Seattle's hottest gastropub. http://www.starchefs.com/events/studio/techniques/brian_mccracken_dana_tough/html/index.shtml | |||||
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4. Seasonal Recipes for Apples, Sunchokes, Celery Root and Pumpkin Farmers' markets are brimming with Fall produce, so here is some inspiration from six chefs' recipes for roasted buffalo, saddle of lamb, striped bass, pumpkin brulee, braised short ribs and an apple souffle. http://www.starchefs.com/features/farm_fresh/autumn/2008/html/index.shtml | |||||
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5. Charcuterie: Seven Steps to Cooked or Cured (Plus Photo Gallery) Meathead chefs Zach Allen and Chris Cosentino share their top professional tips and advice on making your own charcuterie and how to incorporate it into an economical and sustainable restaurant program. http://www.starchefs.com/features/trends/charcuterie/html/index.shtml | |||||
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6. Recipes, Bios, and Interviews from our Las Vegas Rising Stars Who they are, what they have to say, and what dish made 'em stars: get the most from the eleven talented chefs, pastry chefs, sommeliers and mixologists we recently honored at the Las Vegas Rising Stars Revue on October 21st. http://www.starchefs.com/chefs/rising_stars/2008/las_vegas/index.shtml | |||||
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7. Top Pairs: Sublime Food and Wine Matches from Sin City Sommeliers A good wine pairing isn't difficult to come across, but a spectacular one is quite another thing. Here are some favorites from a past trip to Las Vegas, including ale with oysters, Barolo with monkfish, tequila with lobster, and more. http://www.starchefs.com/features/top_pairs/2008_10_las_vegas/index.shtml | |||||
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8. Photo Galleries: Seattle Tastings, Bocuse d'Or USA, and NYC's Corton Dish photos from our first round of Seattle Rising Stars tastings including Spur, Andaluca, Tilth, Joule, Restaurant Zoe, Campagne, Union, a recent trip down to Florida for the Bocuse d'Or semi-finals, and a first look at Chef Paul Liebrandt's Corton. http://www.starchefs.com/Gallery/Index.shtml | |||||
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9. Career Series Podcast: Mixologists Allen Katz, Junior Merino, and Yvan Lemoine In our first Career Series session at the Astor Center in New York City, 3 top mixologists discuss what got them where they are, and where they are going. Watch the hour-long panel in its entirety and learn how to make your mixologist dreams come true! http://www.starchefs.com/events/astor_center_career_series/html/index.shtml | |||||
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10. CVap Technique Video Series: Wylie Dufresne's Turbot with Cauliflower Chips The Winston controlled vapor oven does well with Chef Dufresne's unorthodox approach towards turbot and cauliflower at wd-50. Watch the technique and read the recipe. http://www.starchefs.com/winston_cook_and_hold_oven/html/technique_wylie_dufresne.shtml | |||||
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11. Recently Tasted: Jim Clarke's Latest Forays into White, Red, and Sparkling Wines An Austrian sparkling wine, a South African Chenin Blanc, a Spanish Albarino, a Valpolicella dessert wine, and an Italian microbrew - all with pairings attached! http://www.starchefs.com/wine/features/html/recently_tasted/vol23/index.shtml | |||||
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12. Top 10 Jobs on StarChefsJobFinder.com Executive Chef Upscale Latin Venture Seeks Chef with Creativity and Experience Onda restaurant New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249480&positionid= Sous Chef Sushi Samba Dromo hiring Sous Chef Sushi Samba Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249421&positionid= Chocolatier/Pastry Chef Driven, Artistic, Pastry Chef for High-End Chocolate Company Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249400&positionid= Sous Chef Seeking Sous Chef with Management Experience The Old Fashioned Wisconsin http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249440&positionid= GM, CDC, & Party Planner Step into a Management Role at Hot New Restaurant Vermilion Illinois , New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249121&positionid= Sous Chef - The American Restaurant Work with a James Beard Award Recipient! OMNI Employment Mgmt. Services, LLC Missouri http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249040&positionid= Line Cook Seasoned Cook Wanted Sunset Marquis Hotel & Villas California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248620&positionid= Sushi Chef Are you a Zen Master in the Kitchen? Dragonfly West Virginia http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248840&positionid= Admin Assistant - Sales I Organized Team Player for Luxury Hotel The Ritz-Carlton, New Orleans Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248162&positionid= Catering Sous Chef Work at Prestigious Cultural Center Restaurant Associates Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249401&positionid= | |||||
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13. Top 5 Cookbooks from ecookbooks.com Everything but the Squeal: Eating the Whole Hog in Northern Spain By John Barlow http://www.ecookbooks.com/p-22064-everything-but-the-squeal.aspx?affiliateID=10084 Alinea By Grant Achatz http://www.ecookbooks.com/p-21926-alinea.aspx?affiliateID=10084 Sauces: Classical and Contemporary Sauce Making, 3rd Edition By James Peterson http://www.ecookbooks.com/p-21796-sauces.aspx?affiliateID=10084 The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings By America's Test Kitchen http://www.ecookbooks.com/p-22176-the-best-of-americas-test-kitchen-2009.aspx?affiliateID=10084 Artisanal Cocktails Drinks Inspired by the Seasons from the Bar at Cyrus By Scott Beattie http://www.ecookbooks.com/p-21929-artisanal-cocktails.aspx?affiliateID=10084 | |||||
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14. Chef to Know: Jody Williams of Gottino Enoteca e Salumeria - 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/ Jody Williams Executive Chef - Gottino Enoteca e Salumeria 52 Greenwich Ave. New York, NY 10011 Phone: (212) 633-2590 Restaurant Facts Seats: 35 Weeknight Covers: 100 Weekend Covers: 150 Check Average (with Wine): $45 Tasting Menu: No Kitchen Staff: 2 Chef Facts Cuisine: Italian/American heirloom Born: 1962 Began Career: 1984 Work History: New York, NY: Il Buco, Morandi Mentor(s): Mario Batali, Alice Waters, Judy Rodgers, Thomas Keller, Mimi Sheraton, Mona Talbot Fast Facts Kitchen Tool(s): Vintage Berkel hand crank slicer Flavor Combo(s): Mint and basil; fennel seed and pollen with fish or white meat Fave Cookbook(s): Italian Cooking by Elizabeth David; Basic Italian by Tony May; Zuni Cafe Cookbook by Judy Rodgers Culinary Travel: Hong Kong - because it is exotic, vibrant and colorful | |||||
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 15. Recipe for Roasted Lamb Sirloin, Sauteed Apples and Spaghetti Squash from Chef Adam Stevenson of Earth & Ocean - Seattle, WAAdapted by StarChefs.com Yield: 4 Servings Ingredients: 1 large spaghetti squash, halved, seeds removed Salt and pepper 4 tablespoons olive oil 2 12-ounce lamb sirloins 2 honey crisp apples, shredded 3 tablespoons champagne vinegar 2 tablespoons minced mint 3 tablespoons butter ¼ cup ricotta salata Method: Preheat oven to 350°F. Season the squash with salt and pepper and 1/2 Tablespoon oil. Place cut side down on a baking sheet and roast until soft, about 20 minutes. Remove from oven and flip over to allow steam to escape. Once cool enough to handle, scoop out the pulp with a fork. Heat a large ovenproof skillet with 1 Tablespoon oil. Add the lamb and cook until caramelized. Flip over, and sear the other side. Finish cooking in the oven to medium-rare, about 10 minutes. Remove from pan to rest at least 10 minutes before slicing. Heat the remaining 2 1/2 tablespoons oil in the skillet. Add the apples and sauté for about 2 minutes. Add the squash, vinegar, salt and pepper, and sauté for 2 more minutes. Fold in the mint and butter. Serve with the lamb and sprinkle with the ricotta salata. Prep time: 10 minutes Cook time: 30 minutes Round Out the Meal: With tossed green salad. Kid Friendly: This is kid friendly! Wine Pairing: A Cabernet Sauvignon. | ||||||
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