IN
THIS ISSUE
1. The 2006 Washington DC Rising Stars Revue: Announcing the Honorees!
2. 2006 Trends Survey: The Current State of American Culinary Arts
3. Letter from the Editor: Washington DC, A Case Study in Modern American
4. Sweet Corn: The Last Remnant of Summer
5. Technique: Cleaning and Marinating Tripe with Chris Cosentino
6. Wine and Pizza: Not Just Chianti Anymore
7. Service Notes: Lasting First Impressions in Washington DC
8. A Modern Mastery of Spice with Chef Mohammad Islam
9. Missed the StarChefs.com International Chefs Congress? Get the Book!
10. Top Pairs: Old and New Worlds Collide
11. On the Plate: Presentations from Katsuya Fukushima and More
12. The Michelin Guide: Take Our Brief Survey on the Guide and Ratings
13. Top 10 Jobs on StarChefs JobFinder
14. Top 5 Best-Selling Cookbooks
15. Recipe for Coho Salmon with Braised Cabbage & Apple Butter
16. Coming Soon on StarChefs.com: Chicago Travel, Fall Farmers Market and More!
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
|
|
........................................................................................
|
 |
I love
the deep flavor of Cervena venison and its consistent high quality. Its
sense of rustic elegance really works well in both my restaurants."
- Chef Scott Conant,
L'Impero and Alto, NYC. Click here to meet deer farmers from New Zealand who consistently
live up to high expectations.
(www.cervena.com)
|
|
|
........................................................................................
|
1. The 2006 Washington DC Rising Stars Revue: Announcing the Honorees!
StarChefs.com is proud to announce the 2006 DC Rising Stars. The list includes Cathal Armstrong, Barton Seaver and Katsuya Fukushima, and represents the brightest up-and-coming culinary stars from the DC area. Join us as we celebrate the newest culinary talent on Wednesday, December 13th from 7:00-9:30pm at the Homebuilder's Association Building Atrium.
http://www.starchefs.com/chefs/rising_stars/2006/dc/html/index.shtml
|
|
........................................................................................
|
2. 2006 Trends Survey: The Current State of American Culinary Arts
The results of our annual culinary trend survey are in! Find out what percentage of American chefs are cooking with local ingredients, how chefs are keeping overhead and food costs under control, and what new techniques and chemicals are most popular in the kitchen this year.
http://www.starchefs.com/features/editors_dish/trends_survey/index.shtml
|
|
........................................................................................
|
3. Letter from the Editor: Washington DC, A Case Study in Modern American
Washington DC is a veritable case study in the development of Modern American cuisine. In the Nation's capital it manifests itself as seasonally-minded cuisine with a focus on high-quality ingredients, interpreted through the lens of diverse culinary backgrounds.
http://starchefs.com/features/editors_dish/letter/vol5/index.shtml
|
|
........................................................................................
|
4. Sweet Corn: The Last Remnant of Summer
Sweet corn, a summer straggler which sticks around until the first frost, has been the basis of the diet of many American cultures, from the Incas to the Mayas to the cliff-dwellers of the American Southwest. Find out how chefs Ethan McKee and Sean Hardy place emphasis on its richness, while Chef Bryan Voltaggio embraces its sweetness with a white corn ice cream.
http://www.starchefs.com/features/sweet_corn/html/index.shtml
|
|
........................................................................................
|
5. Technique: Cleaning and Marinating Tripe with Chris Cosentino
Chef Chris Cosentino of Incanto has created a stir in San Francisco with his hearty Italian fare rooted in a head-to-tail eating philosophy. Cosentino takes you step-by-step through the process of making his Shaved Marinated Tripe Salad, beginning with unbleached honeycomb beef tripe, and ending with a light and delicate offal dish served alongside parsley-dressed new potatoes.
http://www.starchefs.com/events/studio/techniques/CCosentino/index.shtml
|
|
........................................................................................
|
6. Wine and Pizza: Not Just Chianti Anymore
While Chianti may be a no-brainer pairing for a classic tomato and mozzarella, wine pairings have to step up to the challenge with chefs like Jody Adams, Kerry Simons and Sean Griffiths, who top the yeasted base with wasabi, tuna, salmon and strawberries. Find out how a wine and pizza pairing can go far beyond the traditional rustic reds.
http://www.starchefs.com/wine/features/html/wine_and_pizza/html/index.shtml
|
|
........................................................................................
|
7. Service Notes: Lasting First Impressions in Washington DC
In Washington DC, politicians and deal-makers seek out dining experiences that lean right on the culinary spectrum. Find out how Chef Mark Hellyer of The Blue Duck Tavern and Chef Eric Ziebold of CityZen have tailored small service aspects like their amuse bouches and bread and butter services to suit their dining philosophy and stand out in DC.
http://www.starchefs.com/features/service_notes/vol4/index.shtml
|
|
........................................................................................
|
8. A Modern Mastery of Spice with Chef Mohammad Islam
Chef Mohammad Islam uses a range of herbs and spices to liven the palate, featuring familiar ingredients in surprising combinations that elevate the tasting experience to new levels. Using kili pepper pods, kaffir lime rinds and elderberry flower, Islam creates a spice tasting menu that satisfies and excites every part of the palate.
http://www.starchefs.com/features/spice/html/index.shtml
|
|
........................................................................................
|
9. Missed the StarChefs.com International Chefs Congress? Get the Book!
If you missed the Congress, you can still own the program book! This inaugural book features recipes, techniques and "fast facts" from the 45 presenting chefs, including Albert Adria, Jose Andres, and Wylie Dufresne, as well as beautiful full-color photographs of the dishes and the chefs. It's an essential reference for chefs and culinary insider! View select pages from the book and place your order on-line.
http://www.starchefs.com/events/icc/2006/book.shtml
|
|
........................................................................................
|
10. Top Pairs: Old and New Worlds Collide
At Vidalia in Washington DC, sommelier Doug Mohr works on matching wines to compliment a wide range of flavors. From pork belly and garlic to sea bass and fennel, Mohr chooses bottles that add nuances to RJ Cooper's Modern American dishes. The results are bold and imaginative without overpowering the dishes' flavors.
http://www.starchefs.com/features/top_pairs/2006_10_dc/index.shtml
|
|
........................................................................................
|
11. On the Plate: Presentations from Katsuya Fukushima and More
Find out how DC chefs think outside the plate! The most exciting presentations from our recent editorial tasting trip to Washington DC range from the alternative plating style of Café Atlantico, where Chef Katsuya Fukushima uses cut out squares of cloth-like metal to replace the traditional amuse bouche spoon or dish, to the classically rooted dishes at Season's where Pastry Chef Romain Renard uses rustic touches like a miniature copper saucepan.
http://www.starchefs.com/features/plating/vol4/index.shtml
|
|
........................................................................................
|
12. The Michelin Guide: Take Our Brief Survey on the Guide and Ratings
StarChefs.com is conducting a brief survey on the Michelin Guide to better gauge its role, influence and reception in the culinary industry. A panel discussion featuring Jean-Luc Naret, director of the Michelin Guide, Bryan Miller, formerly of the New York Times, and others, will take place in New York on Wednesday October 25 at 6:30pm at Williams-Sonoma on 59th and Lexington. The panel will be moderated by Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com.
http://www.starchefs.com/survey/takesurvey.php?id=821
|
|
........................................................................................
|
13. Top 10 Jobs on StarChefs JobFinder
Pastry Chef
Bay-Area Restaurant Seeks Vibrant Pastry Chef to Complete our Team!
Anonymous
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214002&positionid=
Executive Sous Chef
Louisiana in Miami!
Christabelle's Quarter
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214106&positionid=
Sous Chef
Seeking Top-Notch Culinary Professional for New Store
Whole Foods Market
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214120&positionid=
Working Chef and Kitchen Manager
New Concept Seeks Chef Driven by Fresh Flavors
Kidfresh
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214100&positionid=
Sous Chef
Sous Chef Opportunity at Classic French Brasserie
L'absinthe
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=213985&positionid=
Sous Chef
Motivated Sous Chef Sought for Electrifying New Restaurant
Kilawat
Wisconsin
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=213900&positionid=
Personal Chef
Las Vegas Family Seeks the Best of the Best!
Private Family
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=213820&positionid=
Corporate Chef
High-Level Executive Chef Position at Hyatt
Classic Residence by Hyatt
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214221&positionid=
Line Cook
Westchester Kitchen Seeks Staff
Empire at Yonkers Raceway
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214180&positionid=
Maitre d'
Seeking Maitre d' with Sommelier Experience
Bougainvillea House
British Virgin Islands
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214160&positionid=
|
|
|
........................................................................................
|
14. 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. Baking, From My Home to Yours
By Dorie Greenspan
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35673
2. Barefoot Contessa at Home
By Ina Garten
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35801
3. Big Small Plates
By Cindy Pawlcyn
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_34958
4. Happy in the Kitchen: The Craft of Cooking, the Art of Eating
By Michel Richard
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35675
5. King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35588
|
|
|
........................................................................................
|
15. Recipe for Coho Salmon with Braised Cabbage & Apple Butter
Chef Rob Klink of The Oceanaire Seafood Room - Washington, DC
Adapted by StarChefs.com
Yield: 2 Servings
Ingredients:
Braised Cabbage:
2 ounces diced bacon
1 ounce onion, diced
4 ounces butter
½ head of Napa cabbage, julienne
½ teaspoon caraway seeds
Salt
Pepper
Apple Butter:
2 pounds Granny Smith apples
1 cup water
2 cups sugar
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon allspice
Juice of 1 lemon
Coho Salmon:
2 6-ounce portions Coho salmon, skin-on
1 ounce olive oil
Salt
Pepper
Method:
For the Cabbage:
Render the bacon in a heavy sauce pan and add the onion and butter. Turn down the heat and add the cabbage. Cook the cabbage on low heat, covered, for about 10 to 15 minutes. Add the caraway seeds and season with salt and pepper. Set aside.
For the Apple Butter:
Core and quarter the apples and place in a large pan. Add water, cover and cook for about 1 hour, then put through a food mill. Put the puree in a heavy bottomed pan and then add the sugar, spices and lemon juice. Let the mixture simmer on low to medium heat for about 3 hours.
For the Salmon:
Heat olive oil in sauté pan. Season salmon with salt and pepper and place skin side down in pan. Cook until skin is nice and crisp. Turn and finish cooking on the other side until desired internal temperature is reached.
To Assemble and Serve:
Place a small amount of the braised cabbage in the center of the plate, place the salmon slightly off center of the cabbage and quenelle a small amount of apple butter on the plate. Serve immediately.
|
|
........................................................................................
|
16. Coming Soon on StarChefs.com: Chicago Travel, Fall Farmers Market and More!
Coming soon: A Culinary Guide to Chicago, Seasonal Scallop Recipes, Fall Farmers Market Recipes with Scott Boswell, and the interviews, recipes and biographies of the 2006 Washington DC Rising Stars. |
