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December 3, 2008 - Issue 159 |
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The
Dishrag Newsletter
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1. Holiday Dinner with Chef Daisley Gordon of Campagne: Old World in a New World Way Daisley Gordon's menu at Campagne in Seattle is a blend of French sensibility and Pacific Northwest ingredients. His 4-course menu is perfect for the holidays: elegant, sumptuous, and filled with simple things done in an exciting way. Sweetbreads with butter lettuce cream and curried carrots, anyone? http://www.starchefs.com/features/holiday_dinner/2008/html/index.shtml | |||
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2. Technique for Working with Caul Fat (aka "The Original Combi Oven") with Chef Vuong Loc of Portage Vuong Loc's older diners remember seeing caul fat in their parents' kitchens, but for most cooks today, the technique of wrapping mousses, meats, and fish in the web-like fat is unknown. But it shouldn't be; Loc says it's "like the original combi oven," and uses it to lock moisture and flavor into a variety of meats and fish at his Seattle restaurant, Portage. http://www.starchefs.com/events/studio/techniques/vuong_loc/html/index.shtml | |||
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3. Top 10 Winter Recipes from the Archives Some seasonal blasts from the not-too-distant past: a simple warm salad from Barton Seaver, a complex warm salad from Michael Anthony, hearty venison and waffles from Bart Vandale, gingerbread and juniper from Tim Dahl, and a few hot toddies to warm the belly (and the soul). http://www.starchefs.com/recipes/top_10/index.shtml | |||
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4. Recently Tasted Wines: Savage Champagne, Age-Worthy Beer, and More Sommelier Jim Clarke pairs Rose Sauvage Champagne with Gordon Hammersley's frisee and lardon salad, an aged beer (North Stock Brewing Co.'s Old Stock Ale) with Nicole Kaplan's Apple Spice Cake, and more! http://www.starchefs.com/wine/features/html/recently_tasted/vol24/index.shtml | |||
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5. Seattle Photo Galleries: New Photos from 18 Tastings across Town Photos from a mid-November trip to Seattle: Poppy, Rover's, Café Juanita, Spring Hill, Canlis, Portage, Vessel, Sambar, and more! http://www.starchefs.com/Gallery/Index.shtml | |||
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6. Career Series Podcast: Chef Assistants The third installment of our career series features four tireless assistants to four famous chefs (Wylie Dufresne, Charlie Palmer, David Burke, and Tony Bourdain...any of those ring a bell?). Learn about the stamina, tact, and business savvy it takes to organize a chef's busy life. http://www.starchefs.com/events/astor_center_career_series_3/html/index.shtml | |||
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7. Top 10 Jobs on StarChefsJobFinder.com Holiday Party Cook Happy Holidays! Party with us! One Source New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249702&positionid= GM, Lower Level Leading role for hot new restaurant Vermillion New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250060&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=250160&positionid= Director of Food and Beverage Caring Community seeks F&B Director Hebrew Senior Life Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250140&positionid= Pastry Chef Are Your Deserts as Good as They Look? The Patina Restaurant Grp. New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250100&positionid= Cook Experienced Cook Needed for Luxury Resort Hilton La Quinta California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250200&positionid= Chef / House Manager Amazing family, amazing opportunity! Mahler Private Staffing Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249720&positionid= Pastry Chef Team Player for Award-Winning Restaurant Louisiana http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249580&positionid= Sushi Chef Restaurant Associates Seeks Talented Sushi Chef New York http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249600&positionid= Line Cook Only the Best at Exclusive Destination Resort Three Forks Ranch Colorado, Wyoming http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249660&positionid= | ||||
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8. Top Cookbooks from ecookbooks.com The Complete Robuchon By Joel Robuchon http://www.ecookbooks.com/p-22323-the-complete-robuchon.aspx?affiliateID=10084 Alinea By Grant Achatz http://www.ecookbooks.com/p-21926-alinea.aspx?affiliateID=10084 Under Pressure By Thomas Keller http://www.ecookbooks.com/p-21999-under-pressure.aspx?affiliateID=10084 On the Line By Eric RIpert http://www.ecookbooks.com/p-22120-on-the-line.aspx?affiliateID=10084 A Day at El Bulli By Ferran Adria http://www.ecookbooks.com/p-21998-a-day-at-elbulli.aspx?affiliateID=10084 | ||||
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9. Chef to Know: Gabriel Frasca of Straight Wharf Restaurant- Nantucket, MA Gabriel Frasca Chef | Straight Wharf Restaurant 6 Harbor Square Nantucket, MA (508) 228-4499 Restaurant Facts Seats: 100-140 Weeknight Covers: 180 Weekend Covers: 180 Check Average (w/o Wine): $85 Chef Facts Began Career: 1989 Culinary Mentor(s): Gordon Hamersley, Jim Becker, Seth Woods, David Bouley, Michael Schlow, Paul O'Connell Stages: France: L'Abbaye de Saint Croix; Spain: Martin Berasategui; Italy: St. Hubertus; New York, NY: Bouley Bakery Work History: Boston, MA: Hamersley's Bistro, Chez Henri, Aquitaine Bis, Radius, Spire; Italy: St. Hubertus; New York, NY: Danube Fast Facts Fave Kitchen Tool(s): A Vita-Prep - it allows me to surprise diners by delivering familiar flavors in unexpected ways; slotted spoon Fave Interview Question: What's the last good cookbook you've read? It gives me a good idea if they're going to like working with us. It's not a prerequisite that they like reading about chefs with the same culinary background as me, but I'm pretty sure that if they're obsessed with molecular gastronomy, then it's likely I'm going to bore them to tears. Fave Cookbook(s): Young Basque Cuisine by Martin Berasategui 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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10. Recipe for The Dickens Cocktail from Mixologist Jonathan Pogash Adapted by StarChefs.com Yield: 1 Serving Ingredients Pumpkin Spice Agave Nectar: 1 teaspoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon agave nectar To Assemble and Serve: 1 dried fig, halved 1 teaspoon pumpkin spice agave nectar (from above) 1 splash lemon juice 1½ ounces rum 1 sugared orange slice Method For the Pumpkin Spice Agave Nectar: In a small bowl, combine ginger, nutmeg, and cinnamon. Add agave nectar, and stir to incorporate. To Assemble and Serve: In a shaker, muddle fig, pumpkin spice agave nectar, and lemon juice. Add ice and rum. Shake and strain into a wine glass filled with ice. Garnish with sugared orange slice. | ||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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