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November 17, 2008 - Issue 158 |
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The
Dishrag Newsletter
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1. Letter from the Editor: A Paris Escapade, Plus Our Latest Features Paris is still one of our top favorite food destinations for high-caliber fine dining and casual meals alike. Here's where we ate in the City of Lights, plus a rundown of our recent features. http://www.starchefs.com/features/editors_dish/letter/vol32/ | |||
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2. Turkey Tips for a Prosperous Thanksgiving Though we may be experiencing a momentary lapse in the economy, Thanksgiving can be a profitable restaurant day - if you know how to do it right! Read about five ways chefs around the country are attracting customers, and get tips from some old pros. http://www.starchefs.com/thanksgiving/2008/index.shtml | |||
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3. Holiday Baking: Chicago Pastry Chefs Help You Feel Like a Kid Again The holidays are a time for comfort and nostalgia. In our Holiday Baking article, two Chicago pastry chefs share their versions of nostalgia on a plate - sweet concoctions that will be sure to make diners reminisce (and feel like a kid again!). http://www.starchefs.com/features/holiday_baking/2008/html/index.shtml | |||
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4. Featured Pastry Chef: Thierry Molinengo of Le Grand Vefour - Paris, France At the oldest restaurant in Paris, a pastry chef is turning the tables on the stodgy Louis XIV-era décor with his ultra-innovative desserts. Here's an interview, plus the recipe for the dish that got us all hot and bothered. http://starchefs.com/chefs/pastry/TMolinengo/html/index.shtml | |||
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5. On the Plate: Notable Presentations from Two Paris Master Chefs Chefs Alain Passard and Pierre Gagnaire are Parisian masters; see what they're putting on their plates! Bright pink turnips, bamboo utensils, and salt mountains are just a few of the presentations that caught our eye. GAGNAIRE: http://www.starchefs.com/features/plating/vol17/index.shtml PASSARD: http://www.starchefs.com/features/plating/vol18/index.shtml | |||
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6. Jim Clarke's Picks for Affordable Bordeaux Reds Put your wallet at ease this Thanksgiving with a selection of Bordeaux wines you can actually afford. Heavy meats and seafood, here we come! http://www.starchefs.com/wine/features/html/Bordeaux_Prices_Affordable/index.shtml | |||
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7. SIAL Paris 2008 Event Wrap-Up: A Digest of the Monster Trade Show 5,500 exhibitors and 8 massive halls filled wall-to-wall with new food products and fine wines made for quite an active day outside the northern gates of Paris. Here's our account of the visit, some of our favorite products, plus some advice if you want to attend the next edition in 2010. http://www.starchefs.com/events/Sial_Paris_2008_wrap_up/index.shtml | |||
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8. Technique for Yellowtail Collar Two Ways from Chef Tadashi Ono of Matsuri - New York, NY Yellowtail collar is an underutilized ingredient in Western cuisine - and we think it's a shame! Whether finished under the broiler or braised in a flavorful broth, the two techniques from Tadashi Ono are perfect starting points for a variety of flavor pairings. http://www.starchefs.com/events/studio/techniques/tadashi_ono/html/index.shtml | |||
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9. Top Pairs: Favorite Food and Drink Matches from Seattle Sweetbreads with lettuce cream meet Pinot Noir and mini duck burgers meet Pinot Blanc in two of six stellar pairings from sommeliers Adam Chumas of Tilth and Cyril Frechier of Campagne in Seattle. http://www.starchefs.com/features/top_pairs/2008_11_Seattle/index.shtml | |||
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10. Paris Photo Galleries: l'Arpege, Pierre Gagnaire, Les Magnolias, SIAL Paris, and More Photos from Pierre Gagnaire, l'Arpege, Les Magnolias, Le Grand Vefour and SIAL Paris, plus a look at Angelo Sosa's new dishes at Merkato 55 in New York City. http://www.starchefs.com/Gallery/Index.shtml | |||
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11. Career Series Podcasts: The Paths of Four Sommeliers If you've always wanted to be a sommelier, this hour-long discussion between four top New York wine directors should point you in the right direction. http://www.starchefs.com/events/astor_center_career_series_2/html/index.shtml | |||
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12. Top 10 Jobs from StarChefs JobFinder Line Cook Opportunity Available for the right candidate! Perry Street New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249684&positionid= Sous Chef High End, Exclusive Destination Resort Three Forks Ranch Colorado, Wyoming http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249640&positionid= Executive Catering Chef #1 Ski Resort Patina Restaurant Grp. California http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249082&positionid= Sushi Chef Restaurant Associates Seeks Talented Sushi Chef New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249600&positionid= Pastry Chef Team Player for Award-Winning Restaurant Louisiana http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249580&positionid= Line cook Come work on the farm! Blue Hill & Blue Hill at Stone Barns New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249560&positionid= Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef Barcelona Restataurant Grp. Connecticut http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249540&positionid= Chocolatier/Pastry Chef Driven, Artistic, Pastry Chef/ Chocolatier Massachusetts http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249400&positionid= Executive Chef World-class Country Club looks for Executive Chef Connecticut http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249520&positionid= GM, CDC, & Party Planner Leading roles for hot new restaurant Vermillion Illinois, New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249121&positionid= | |||
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13. Chef To Know: Jonathan Benno of Per Se - New York, NY Jonathan Benno Chef de Cuisine | Per Se 10 Columbus Circle New York, NY 10019 Phone: (212) 823-9335 Restaurant Facts Seats: 64 Weeknight Covers: 90 Weekend Covers: 90 Check Average (w/o Wine): $275 Chef Facts Cuisine: French American Born: 1969 Began Career: 1993 Culinary School: The Culinary Institute of America, Hyde Park, NY Mentor(s): Thomas Keller, John Farnsworth Fast Facts Fave Kitchen Tool(s): Small serving spoons for plating Fave Interview Question: Why do you want to work here? We look for someone that wants to learn. Those who are building their resume with six months here, six months there, are the least desirable. Culinary school grads should look for a two-year commitment with a restaurant. Fave Cookbook(s): The Professional Chef - it's a great resource; Grand Livre de Cuisine by Alain Ducasse Chef You'd Like to Cook for You: My grandmother Where You'd Like to Go for Culinary Travel: San Francisco - I lived there. Also Paris, Barcelona and San Sebastian. 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/ |
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 14. Recipe for Shaved Butternut Squash with Ricotta Bruschetta from Chef Chris Cosentino of Incanto - San Francisco, CAFrom StarChefs.com QuickMeals Yield: 4 Servings Ingredients: 4 slices crusty Italian bread 4 tablespoons extra virgin olive oil 1 clove garlic Juice and peel of 1 lemon 1 cup fresh ricotta Sea salt Black pepper 1 butternut squash, skin removed and flesh peeled into thin ribbons with a peeler 1 teaspoon oregano leaves Method: Brush both sides of the bread slices with 2 tablespoons of the olive oil then grill on both sides until golden-brown. Rub with the garlic and lemon peel. Spread with ricotta on the bread and season with salt and pepper. In a large non-reactive bowl, combine the butternut squash peelings with lemon juice and the remaining 2 tablespoons oil, and season with salt and pepper. Let marinate for 3 minutes. To serve, top the bread with the marinated squash and sprinkle with the oregano. Serve extra squash on the side. Round Out the Meal: With grilled meat or fish Wine Pairing: An Italian white, like Arneis | ||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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