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December 16, 2008 - Issue 160 |
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The
Dishrag Newsletter
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1. Letter from the Editor: Latest Tastings in Seattle, Plus a Look at our Holiday Features Over a series of Rising Stars tastings during the last months, Seattle has emerged as a city full of of young talented chefs and innovative casual dining concepts. We'll be announcing our winners soon, but first here are some highlights from our latest round of tastings amidst this exciting culinary scene, plus a rundown of our current holiday features. http://starchefs.com/features/editors_dish/letter/vol33/index.shtml | |||||
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2. Holiday Chef Gifts: Kitchen Tools and Toys for Your Favorite Cook We know, it's already mid-December and you're out of ideas for witty presents for your hardworking loved ones. Don't fret! We've scoured the culinary scene to bring you a hit-list of great gifts we've come across. http://www.starchefs.com/features/chef_gift/2008/html/index.shtml | |||||
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3. Top Cookbooks: A Wish-List of 2008's Best Culinary Reads Find out why we think A Day at el Bulli, Alinea, Thomas Keller's Under Pressure, DeGroff's The Essential Cocktail, and The Complete Robuchon (plus six more picks) are some of the finest titles to put on your wishlist this upcoming holiday season. http://www.starchefs.com/features/cookbooks/top_10/2008/html/index.shtml | |||||
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4. Recession Buster Vol. 1: NYC's Matsugen Offers Affordable Chutoro and Soba Jean-Georges' upscale New York noodle-eatery, Matsugen, has a couple deals to offer in these tough times: chutoro (medium-fat tuna belly) and handmade buckwheat noodles, which are on the menu at prices sure to please diners. http://www.starchefs.com/features/recession_buster/volume_01/index.shtml | |||||
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5. Jim Clarke Picks Wine, Beer, and Spirits for the 12 Days of Christmas We can all be a bit of a headcase around the holidays, but a full case of hootch is likely to make things go smoother. Here are Jim Clarke's picks for reds, whites, bubblies, brews, and spirits to ride the fesitivies all the way to the New Year. And be sure to look out for our upcoming Hangover Remedies feature in the next Dishrag. http://www.starchefs.com/wine/features/html/twelve_days_of_wine/index2.shtml | |||||
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6. Winter Drinks Party: Culinary Cocktails to Warm the Heart and Ward Off the Cold Recipes for a smoky martini, a bourbon-gin number with saffron and black tea flavors, a festive bacon-chocolate comfort drink, and an impressive triple-infusion using sous vide technique. http://www.starchefs.com/features/drinks_party/volume_08/html/index.shtml | |||||
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7. Featured Vita-Mix Video: Greg Engelhardt of Andre's - Las Vegas, NV Seasoned Las Vegas chef Greg Engelhardt has two favorite toys: one is his Porsche and the other is his Vita-Prep blender. Watch one of our latest Rising Star award winners as he creates a dish featuring wild Alaskan halibut and three exciting applications using the Vita-Prep. http://www.starchefs.com/vita_mix/html/videos.shtml | |||||
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8. Photo Galleries: Our Latest Seattle Tastings and New York's Bobo, Inside Park, Matsugen A closer look at recently tasted plates from Seattle's Sitka and Spruce, Cascina Spinasse, Branzino, Island Soul, Sutra, and Licorous, plus New York's Bobo, Inside Park at St. Bart's, Matsugen, and more. http://www.starchefs.com/Gallery/Index.shtml | |||||
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9. Top 10 Jobs on StarChefsJobFinder.com Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef ALBA Restaurant Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250340&positionid= Executive Pastry Chef High profile Miami Company seeking Pastry Leadership Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250240&positionid= General Manager Great opportunity to Join an Up-and-Coming Restaurant Group New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250320&positionid= Banquet Chef Take Our Culinary Department to New Levels of Innovation and Creativity Riviera Resort & Spa New York, California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249740&positionid= Executive Chef Top Restaurant seeks creative Executive Chef The Purple Palm California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250300&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= Pastry Chef Scarpetta Miami Seeks Experienced Pastry Chef Scott Conant Mgmt. Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249900&positionid= Executive Chef Great opportunity for a career minded individual Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250321&positionid= Kitchen Manager Show your management skills in our nation's capital Washington DC http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250220&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= | ||||||
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10. Top Cookbooks from ecookbooks.com Under Pressure By Thomas Keller http://www.ecookbooks.com/p-21999-under-pressure.aspx?affiliateID=10084 American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them By Clark Wolf http://www.ecookbooks.com/p-22588-american-cheeses.aspx?affiliateID=10084 Knives Cooks Love By Sarah Jay http://www.ecookbooks.com/p-22637-knives-cooks-love.aspx?affiliateID=10084 The Eiffel Tower Cookbook: Capturing the Magic of Paris By Jean Joho http://www.ecookbooks.com/p-22113-the-eiffel-tower-cookbook.aspx?affiliateID=10084 French Country Kitchens Authentic French Kitchen Design from Simple to Spectacular By Linda Dannenberg http://www.ecookbooks.com/p-22352-french-country-kitchens.aspx?affiliateID=10084 | ||||||
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11. Chef To Know: Andrea Curto-Randazzo of Talula - Miami Beach, FL 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/ Andrea Curto-Randazzo Chef/Owner | Talula 210 23rd St. Miami Beach, FL 33138 Phone: (305) 672-0778 Restaurant Facts Seats: 70-125 Weeknight Covers: 100 Weekend Covers: 150-200 Check Average (with Wine): $55-$70 Chef Facts Other Restaurants: Creative Tastes Catering Cuisine: Modern American Work History: New York, NY: Tribeca Grill, Aja; Coral Gables, FL: The Heights; South Beach, FL: Wish Mentors: Thomas Keller; Alice Waters; Charlie Palmer Fast Facts Kitchen Tool(s): Wooden spoon because it is good for everything, and a must for risotto Interview Question: Where do you see yourself in the next five years, and then the next ten? Flavor Combo(s): I use a lot of citrus zest to finish dishes and brighten them up. I also have a thing for any pork/bacon product. We make our own bacon, sausage, pancetta, and tasso ham at the restaurant. | |||||
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 12. Recipe for Butternut Squash Risotto With Pancetta and Toasted Pecan Marscarpone from Chef Sean Hardy of The Peninsula Hotel - Beverly Hills, CAAdapted by StarChefs.com Yield: 4 Servings INGREDIENTS: 2 tablespoons shelled and halved pecans 2 ounces mascarpone cheese 1 tablespoon canola oil 3 ounces diced pancetta 3 ounces diced butternut squash 2 ounces quartered Brussels sprouts Salt and pepper 3 tablespoons butter 2 tablespoons diced onions 7 ounces aborio rice ½ cup dry white wine 1 pint hot chicken stock 2 tablespoons grated parmesan cheese METHOD: Preheat oven to 350°F. Lay the pecans out on a baking sheet, and bake in the oven for 5 minutes. Let cool, and finely chop. In a bowl, fold the pecans in to the mascarpone, and set aside. Heat the oil in a skillet over medium-low heat. Add the pancetta and slowly cook until it is well caramelized. Add the squash and continue to cook until the squash has softened. Cook the Brussels sprouts in salted boiling water for 1 minute. Remove from the water and add to the pan with the pancetta and squash. Season with salt and pepper. Set ragout aside in a warm spot. Heat 2 tablespoons butter in a saucepot. Add the onions to sweat. Add the rice and mix thoroughly. Pour in the wine, and cook, stirring frequently, until the liquid has been absorbed. Add a third of the stock and cook in the same manner. Add the remaining two-thirds stock in two batches. Cook until the rice is al dente and most of the liquid is absorbed. Add the mascarpone and ragout. Fold in the remaining 1 tablespoon butter as well as the cheese, and season with salt and pepper. | ||||||
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