IN
THIS ISSUE
1. Announcing the 2006 Los Angeles Rising Star Award Winners!
2. Results from StarChefs.com 2005 Salary Survey
3. Alimentaria '06: Experimentation on the Back Burner?
4. St. Patrick's Day: Baking Inspired by the Emerald Isle from Boston Pastry Chefs
5. Ireland: Where Being Stout is a Virtue
6. Spotlight on Italian Pasta
7. Chef Technique: Shuck, De-shell and Split - West Coast Razor Clams
8. Got a Burning Culinary Question? Ask a Star Chef!
9. Top 5 Best-Selling Cookbooks
10. Top 10 Jobs on StarChefs.com JobFinder
11. QuickMeals Recipe for Dolci Di Carnevale from Rising Star Chef Missy Robbins of Spiaggia in Chicago, IL
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
|
|
........................................................................................
|
Johnson & Wales University enjoys an international reputation for excellence in educating outstanding chefs. Click
here for more information about its exciting programs.
|
|
........................................................................................
|
1. Announcing the 2006 Los Angeles Rising Star Award Winners!
StarChefs.com is proud to announce the 2006 Los Angeles Rising Stars. This list represents the brightest up-and-coming culinary stars from the top restaurants in and around Los Angeles. Join us as we celebrate their talents with a gala walk-around tasting on Tuesday May 16th from 7:30-9:30 pm at the Loews Santa Monica Beach Hotel. Tickets are $95 per person, VIP $135, which includes a pre-event reception with caviar and vintage Champagne from Nicolas Feuillatte. Want to know what makes these Rising Stars shine? StarChefs.com has published a behind-the-scenes look at the selection process. Read more at http://www.starchefs.com/features/editors_dish/rising_stars/2006/la/index.shtml
Honorees include:
Jill Davie {Josie} Lee Gross {M Café de Chaya} Sean Hardy {The Belvedere at The Peninsula Beverly Hills} Mohammad Islam {Chateau Marmont} Ludovic Lefebvre {Bastide}
David LeFevre {Water Grill} David Lentz {Hungry Cat} James Richardson {Nook}
Jason Travi {La Terza}
Pastry Chef Elizabeth Belkind {Grace} Pastry Chef Kristy Choo {Jin Patisserie} Pastry Chef Ron Mendoza {Sona}
Sommelier Matthew Straus {Wilshire} Bar Chef Vincenzo Marianella {Providence}
Host Chef Gregg Wangard {Ocean & Vine at Loews Santa Monica Beach Hotel} To purchase tickets for the Rising Stars Gala go to https://www.starchefs.com/tickets/index.php?event=2 |
|
........................................................................................
|
2. Results from StarChefs.com 2005 Salary Survey
Industry salary averages are just one aspect of our findings - age, education, gender, ethnicity, and geographic location are among the many factors that comprise the complexity of salary distribution in the trade.
http://www.starchefs.com/features/editors_dish/salary_survey/index.shtml
|
|
........................................................................................
|
3. Alimentaria '06: Experimentation on the Back Burner?
Innovation - led by Ferran Adria - has been at the forefront of Spain's annual chef conferences. Last week, Alimentaria broke this mold, focusing instead on ingredients and respect for product. StarChefs.com's Editor-in-Chief Antoinette Bruno and Kelly Snowden report from Barcelona. http://www.starchefs.com/features/editors_dish/alimentaria/2006/index.shtml
|
|
........................................................................................
|
4. St. Patrick's Day: Baking Inspired by the Emerald Isle from Boston Pastry Chefs
Pastry Chefs Liz O'Connell of Harvest and Molly Hanson of Excelsior and Grill 23 & Bar share their recipes for Irish-inspired desserts. Your patrons will enjoy breaking Lent with these sophisticated treats after the traditional pitchers of Guinness and plates of corned beef.
http://www.starchefs.com/features/st_patricks/2006/html/index.shtml
|
|
........................................................................................
|
5. Ireland: Where Being Stout is a Virtue
Set green beer aside for something truly Irish. StarChefs.com takes a look at a line-up of stout beers. The temperature at which Guinness should be served is de-mystified, while other stouts, such as Beamish and Murphy's, and some local American brews, are given due consideration.
http://www.starchefs.com/wine/features/html/irish_stouts/html/index.shtml
|
|
........................................................................................
|
6. Spotlight on Italian Pasta
Despite its Chinese origins, it is the Italians who continually reinvent pasta and its satiating culinary qualities, providing chefs with an abundance of choices when deciding how to feature this timeless cuisine on their restaurant menus.
http://www.starchefs.com/features/pasta/html/index.shtml
|
|
........................................................................................
|
7. Chef Technique: Shuck, De-shell and Split - West Coast Razor Clams
Razor clams can be purchased either live in their shells or pre-cleaned and shelled. Seattle Chef Johnathan Sundstrom of Lark demonstrates how to clean and prepare these culinary delights with his recipe for Razor Clam Chowder with Turnip, Truffle and Thyme.
http://www.starchefs.com/events/studio/techniques/JSundstrom/index.shtml
|
|
........................................................................................
|
8. Got a Burning Culinary Question? Ask a Star Chef!
Ask your favorite celebrity chefs and food experts for cooking tips, food info, and shopping advice - anything and everything you've ever wanted to know - and StarChefs.com will get the answer for you!
http://www.starchefs.com/experts/chefs/chefs.php
|
|
........................................................................................
|
9. Top 5 Best-Selling Cookbooks
StarChefs.com has partnered with Jessica's Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including these best sellers. As always, enjoy free shipping on purchases of $25 or more! 1. Silver Spoon
By The Editors of Silver Spoon
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34253&searchvalues=&searchlogic=advsearch
2. Vegetable Soups from Deborah Madison\'s Kitchen
By Deborah Madison
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_34644&searchvalues=&searchlogic=advsearch
3. Simply Shellfish: Quick and Easy Recipes for Shrimp, Crab, Scallops, Clams, Mussels, Oysters, Lobster, Squid, and Sides
By Leslie Glover Pendleton
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_34686&searchvalues=&searchlogic=advsearch
4. The Taste of Country Cooking
By Edna Lewis
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_20155&searchvalues=&searchlogic=advsearch
5. Molecular Gastronomy: Exploring the Science of Flavor
By Herve This; Translated by Malcolm DeBevoise
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_35009&searchvalues=&searchlogic=advsearch
|
|
|
........................................................................................
|
10. Top 10 Jobs on StarChefs.com JobFinder
Pastry Cook
Great Opportunity for Pastry Cooks in Florida - All Levels!
Sanibel Harbour Resort & Spa
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203771&positionid=
Line Cook
Colorado's Top Steakhouse Seeks Line Cooks
Vail Cascade Resort and Spa
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203784&positionid=
Sous Chef
Cook and Ski in the Greatest Snow on Earth
Rustler Lodge
Utah
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203642&positionid=
Pastry Chef
Luxury Resort Seeks Pastry Talent
The Ojai Valley Inn & Spa
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202383&positionid=
Sushi Chef
Be a Part of an Exciting New Restaurant in France!
Yume
France
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203756&positionid=
Chef de Partie
Seeking Top International Chefs
HRC International
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202523&positionid=
Chef and Kitchen Manager
Generous Salary and Bonuses for Truly Inspired Chef
Camp Cedar
Maine
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203702&positionid=
Sous Chef
Great Opportunity for Advancement
Stonehome Wine Bar
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203580&positionid=
Restaurant Manager
Lead our Newest Restaurants - Great Benefits!
NBC Universal Studios
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203625&positionid=
Executive Chef / Instructor
Experienced Chef & Instructor Needed for Colorado Culinary Program
University of Denver
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203540&positionid=
|
|
|
........................................................................................
|
11. QuickMeals Recipe for Dolci Di Carnevale from Rising Star Chef Missy Robbins of Spiaggia in Chicago, IL
Adapted by StarChefs.com
Yield: 3 Dozen Cookies
Ingredients:
3 quarts canola oil
¾ pound "Tipo 00" flour
1½ ounces sugar
4 egg yolks, plus one whole egg
¼ cup milk
2 ounces butter, softened
1 Tablespoon grated orange zest
1 ounce Grappa, or other dark spiced rum
1 cup powdered sugar
1 cup honey
Method:
Preheat oil in a pan to 350ºF.
Mix flour and sugar; on a flat surface form the dry ingredients into a well as you would if you were making pasta dough. Put the eggs and milk in the well and slowly begin to mix in the flour. Add the butter, orange and Grappa; mix the dough until it forms into a smooth cohesive ball, like a soft pasta dough.
Roll the dough through a pasta machine into thin sheets. Cut the sheets into 2-inch strips; repeat until all the dough is prepared. Place strips of dough into the frying oil. Cook until golden and crispy. Sprinkle the strips with powdered sugar and a drizzle of honey. Serve warm.
|
| |
| ........................................................................................ |
| Newsletter Editor: Miriam Marcus |
| ........................................................................................ |
