 |
December 26, 2008 - Issue 161 |
|
The
Dishrag Newsletter
|
| ||||
| |||||
|
........................................................................................
|
|||||
|
|||||
|
........................................................................................
|
|||||
 |
1. Letter from the Editor: A Rundown of Our Latest Features and a Look to 2009 It's been quite a year, and between the recessions and elections, we've had four fantastic Rising Stars events and an even more successful Chefs Congress. Here's a rundown of our current features, plus a bit about what '09 has in store for us. http://www.starchefs.com/features/editors_dish/letter/vol34/ | ||||
|
........................................................................................
|
|||||
 |
2. A Look Back at 2008's Most Prominent Culinary Trends Exciting trends we've seen around the country over the past year from the end of the foam backlash and pastry's liquid sable to culinary cocktails (plus industry statistics from our culinary trends survey). http://www.starchefs.com/features/editors_dish/culinary_trends/2008/index.shtml | ||||
|
........................................................................................
|
|||||
 |
3. Hangover Remedies: Soothe the Pain with Tips from Chefs, Mixologists, and Sommeliers Two chefs, two sommeliers, and one mixologist share valuable advice and recipes for nursing yourself back to life after a night on the town. Recipes for a real Bloody Mary, a hearty mushroom and barley soup, and two hunger-restoring paninis will help make the transition from deathly to healthy a breeze on New Year's Day. http://www.starchefs.com/features/hangover_remedies_2009/html/index.shtml | ||||
|
........................................................................................
|
|||||
 |
4. Tools of the Trade: Upgrade Your Arsenal with the Newest Kitchen Toys Cooks never get tired of new toys, so we've assembled a hit list of the coolest gadgets we've seen in the past year: a nifty little food smoker, an ultra-cheap video camera the size of a cell phone, the new Vita-Mix jumbo blender, Zwilling's Twin knives, and more. http://www.starchefs.com/features/tools_of_the_trade/issue5/html/index.shtml | ||||
|
........................................................................................
|
|||||
 |
5. Network with Past Congress Attendees on ICC Connect! ICC Connect is an online community for past and future ICC attendees to create profiles, make connections, and share ideas, experiences, photos, and videos. What makes ICC Connect different from other social media sites is its clear focus on the practical side of networking with culinary professionals. If you attended ICC in the past and are planning to attend again this year, sign up and get connected! http://www.icc-connect.com | ||||
|
........................................................................................
|
|||||
 |
6. New Year's Breakfast: Comfort and Decadence at Low Cost and High Profit After a long night of partying, brunch-goers want comforting food and chefs want to serve dishes that beef up the bottom line. Chef Angie Roberts of Seattle's Boka settles this matter with a creative approach to hotel dining that's all about cost effectiveness and minimizing waste. http://www.starchefs.com/features/new_years_breakfast/2009/html/index.shtml | ||||
|
........................................................................................
|
|||||
 |
7. Results from our Holding Survey We wanted to know if "holding" was a dirty word in your kitchen, and we found out. Here's the verdict, plus quotes from chefs around the world on why it's either an inevitability or something to avoid at all costs. http://starchefs.com/features/editors_dish/holding/html/index.shtml | ||||
|
........................................................................................
|
|||||
 |
8. Jim Clarke Gets All Bubbly for New Years in New York New Year's revelers this year are of two minds when it comes to celebrating: either they're already tightening their belts or just going all out in a blaze of glory. Any good restaurateur should be ready for both cases, so Jim Clarke asked sommeliers to recommend both indulgent and more budget picks for Champagnes and other sparkling wines. http://www.starchefs.com/features/new_years_champagne/html/index.shtml | ||||
|
........................................................................................
|
|||||
 |
9. Save the Date: The 2009 International Chefs Congress (Plus Our New Exciting Theme)! StarChefs.com announces the 2009 International Chefs Congress (ICC), which will take place between September 20th and 22nd at the Park Avenue Armory in New York City. The theme of this year's Congress is "What is American Cuisine?" Click here to find how to get discounted early bird passes and more event details. http://www.starchefs.com/events/icc/2009/index.shtml | ||||
|
........................................................................................
|
|||||
 |
10. Take our Salary Survey and Know Your Worth! How much did chefs, line cooks or sommeliers (amongst others) make in 2008? This is a question only you can answer. Remember that your feedback is important for the foodservice community and that these valuable statistics will empower you when hiring your next employee or searching for your next job. http://www.starchefs.com/features/2008_salary_survey/html/index.shtml | ||||
|
........................................................................................
|
|||||
|
11. Top Cookbooks from eCookbooks.com New Flavors for Vegetables: Fresh Ideas for Classic Recipes By Williams-Sonoma http://www.ecookbooks.com/p-21990-new-flavors-for-vegetables.aspx?affiliateID=10084 Kitchens:The Culture of Restaurant Work By Gary Alan Fine http://www.ecookbooks.com/p-22021-kitchens.aspx?affiliateID=10084 A History of Food, 2nd, New and Expanded Edition By Maguelonne Toussaint-Samat http://www.ecookbooks.com/p-22468-a-history-of-food-2nd-new-and-expanded-edition.aspx?affiliateID=10084 Piano, Piano, Pieno: Authentic Food from a Tuscan Farm By Susan McKenna Grant http://www.ecookbooks.com/p-22561-piano-piano-pieno.aspx?affiliateID=10084 Teppanyaki Barbecue:Japanese Cooking on a Hotplate By Hideo Dekura http://www.ecookbooks.com/p-21959-teppanyaki-barbecue.aspx?affiliateID=10084 | |||||
|
........................................................................................
|
|||||
|
|||||
|
........................................................................................
|
|||||
|
12. Top 10 Jobs from StarChefs.com JobFinder Executive Chef Upscale Restaurant Venture Seeks Experienced Executive Chef Avalon Kentucky http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250560&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= Experienced Executive Chef Lead our New Concept in Scottsdale Fox Restaurant Concepts Arizona http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250260&positionid= Night Manager When the sun goes down, You step up The Ritz-Carlton, Boston Common Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248166&positionid= Executive Chef Parc is Now Hiring an Executive Chef! STARR Restaurants Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250520&positionid= GM (Lower Level) GM role for hot new NYC restaurant Vermillion New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250060&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 Team Player for Award-Winning Restaurant Louisiana http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249580&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= Pastry Chef Are Your Deserts as Good as They Look? The Patina Restaurant Group New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250100&positionid= | |||||
|
|||||
|
........................................................................................
|
|||||
 |
13. Featured Chef to Know: Sommelier Belinda Chang of The Modern - New York, NY Belinda Chang Wine Director The Modern at The MoMA 9 W. 53rd St. New York, NY 10019 Phone: (212) 333-1220 List Size: 1,600 Cellar Size: 15,000 Work History: Houston, TX: Café Annie; Chicago, IL: Charlie Trotter's; San Francisco, CA: The Fifth Floor Wine Book: The Sotheby's Wine Encyclopedia - it is the gold standard. It has the largest and most accurate amount of information. Google is great too, although it can be tricky with spellings, and there is a lot of information to sort through. Pairing: Rosé Champagne and anything! Wine Region: I just got back from Austria - the Wachau was really impressive. They have great quality wines across all levels with amazing consistency. | ||||
|
........................................................................................
|
|||||
 14. Recipe for Veloute Of Turnips With Olive Oil Poached Sea Scallops from Chef Tony Maws - Cambridge, MAAdapted by StarChefs.com Yield: 6 Servings INGREDIENTS: Olive oil as needed 6 large sea scallops 9 tablespoons butter 1 leek, diced finely 3 pounds turnips, diced 1 quart chicken stock Sea salt and pepper 1 cup creme fraiche METHOD: Heat enough oil to cover the scallops in a heavy bottomed saucepot to 115F. Add the scallops and cook for 15 minutes. Meanwhile, heat 1 tablespoon butter in a saucepot. Add the leeks and saute. Add the turnips and stock. The liquid should cover the turnips by 2 inches; add water if needed. Season with salt and pepper and bring to a boil. Reduce heat to simmer until the turnips are cooked, about 20 minutes. In a blender, combine the turnip mixture with the remaining butter and creme fraiche. Season with salt and pepper, and pass through a strainer. Serve with the scallops. Round Out the Meal: With a mixed green salad Wine Pairing: A Vouvray | |||||
| ........................................................................ |
Recipes don't have to be complicated to be delicious. Check out QuickMeals
and learn celebrity chefs' secrets for preparing fast and easy weeknight
recipes. |
| ........................................................................ |
| StarChefs.com
. . . the magazine for culinary insiders |
|
|
|
Unsubscribe or update your email preferences. |
|
| 9 East 19th Street, Floor 9 | New York, NY 10003 | |
