IN
THIS ISSUE
1. The Recipes, Bios and Interviews of the Dallas Rising Stars!
2. On the Plate vol.8: San Francisco
3. Technique: Cured Egg Yolk by Peter Rudolph of Campton Place
4. Lamb & Wine from Around the World
5. The 2007 Restaurants Against Hunger Celebrity Kick-Off Event
6. StarChefs.com announces the 2007 International Chefs Congress
7. International Chefs Congress 2006 DVDs For Sale
8. Top 10 Jobs on StarChefs.com JobFinder
9. Top 5 Cookbooks from ecookbooks.com
10. Recipe for Sauteed Halibut with Polenta Cake and Caper-Raisin Chutney by Chef Graham Elliot Bowles
11. Coming Soon on StarChefs.com!
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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The
Ducal Crown is a quarterly e-letter
of the Consorzio del Prosciutto di Parma. Each issue includes news and culinary
trends relating to the world's most famous ham plus great recipes for home
cooks and menu ideas from leading chefs. To subscribe, click
here. |
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1. The Recipes, Bios and Interviews of the Dallas Rising Stars!
Tips, tricks and techniques: the stories and recipes of our inaugural class of Dallas Rising Stars: Chef Anthony Bombaci of Nana, Chef David Gilbert of Luqa, Chef Scott Gottlich of Bijoux, Chef Lanny Lancarte of Lanny's Alta Cocina Mexicana, Chef Kevin Maxey of Craft, Chef Tracy Miller of LOCAL, Chef Tre Wilcox of Abacus, Chef Marc Cassel of Dragonfly, Chef Sharon Hage of York Street, Pastry Chef Katherine Clapner of Stephan Pyles, Pastry Chef Shannon Swindle of Craft, Pastry Chef Morgan Wilson of Bijoux, Sommelier James Tidwell of Café on the Green, Bar Chef Justin Beam of Craft, and Host Chef Tom Fleming of Central 214.
http://www.starchefs.com/cgi-bin/rx.cgi?site=/chefs/rising_stars/2007/dallas/html/index.shtml
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2. On the Plate vol.8: San Francisco
Playful plating from San Francisco chefs Rob Hurd, Greg Dunmore, Elizabeth Faulkner, and Joel Huff. Delicate Kumomoto oysters on an aromatic bed of juniper and star anise, an "egg from another planet" afloat in a sea of litchi froth, geometric sashimi, and more!
http://www.starchefs.com/features/plating/vol8/index.shtml
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3. Technique: Cured Egg Yolk by Peter Rudolph of Campton Place
Peter Rudolph's cured egg: enveloped in a pillow of salted meringue which must be changed every 8 hours. The end product has an intensely yolk-y flavor and silky texture. It's a yolk that isn't cooked but isn't runny either...it's cured.
http://www.starchefs.com/events/studio/techniques/PRudolph/index.shtml
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4. Lamb & Wine from Around the World
In honor of leftover Easter lamb, Jim Clarke pairs lamb from around the world with wine from around the world: Easter in India? Rich, earthy Domaine Schoffit Rangen Grand Cru Pinot Gris should do the trick. Ethiopia? Try a plummy Niels Verburg Shiraz!
http://www.starchefs.com/wine/features/html/wine_and_lamb/html/index.shtml
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5. The 2007 Restaurants Against Hunger Celebrity Kick-Off Event
Join Action Against Hunger, an international not-for-profit organization dedicated to ending hunger, on April 12th, 2007 at The Altman Building in New York to launch their month-long, national "Restaurants Against Hunger" initiative. Both designers and chefs will be on hand on the 12th to auction off uniquely designed chef jackets, while models take to the catwalk, well-known New York area restaurants provide amazing food, drink, and desserts, and live music and DJs create a memorable evening, all for an incredible cause! For more information and tickets, see:
http://www.starchefs.com/community/aah/html/events.shtml
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6. StarChefs.com announces the 2007 International Chefs Congress
Don't miss the most important professional culinary event in the US this year: a three-day culinary symposium where the world's most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers. For a taste of what's to come:
http://www.starchefs.com/events/icc/2007/html/index.shtml
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7. International Chefs Congress 2006 DVDs For Sale
If you weren't among the attendees of last year's first-ever StarChefs.com International Chefs Congress, we'd like to offer you the next-best-thing: a complete set of DVDs with all of the high-concept, genre-bending, playful, even philosophical presentations and panels, in their entirety. We have lots of sets to choose from, including over 12 hours of footage of Sam Mason's crème brulee river stones, José Andrés foam blowing, Albert Adria's glacial desserts, Anthony Bourdain's offal panel, and much, much more.
http://www.starchefs.com/events/icc/2006/dvd.php
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8. Top 10 Jobs on StarChefs.com JobFinder
Cook
Willing to Train Cook with Passion for Japanese Cuisine
Bar Masa
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221000&positionid=
Executive Pastry Chef
World renowned Pierre Hotel seeks Executive Pastry Chef
The Pierre Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221280&positionid=
Line Cook
Seeking Top Line Cooks to Join Top Chefs!
Memphis Country Club
Tennessee
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221281&positionid=
Banquet
Seeking Banqut Chef with a Passion to Learn!
Wequassett Inn Resort and Golf Club
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221301&positionid=
Chef
Work Well Under Pressure?
A Thierry's Catering & Event Design
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221220&positionid=
Chef de Cuisine
Do You Have a Passion for Being the Best?
Renaissance Harborplace Hotel
Maryland
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221160&positionid=
Sous Chef
Creative Opportunity for Sous Chef
M & M Enterprises
Wisconsin
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220900&positionid=
Line Cook
Join the Kitchens of Chef Floyd Cardoz
The Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221283&positionid=
Executive Chef
Seeking Chef with Casino Experience
Epicurean Strategic Partners
Michigan
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218661&positionid=
Sous Chef
Seeking an Experienced Hospitality/Food Service Professional
Aramark
Maryland
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221063&positionid=
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9. Top 5 Cookbooks from ecookbooks.com
Arabesque: A Taste of Morocco, Turkey and Lebanon
By Claudia Roden
http://www.ecookbooks.com/products.html?ref=810415153&sid=42930220061016130338&action=det_35804&searchvalues=&searchlogic=advsearch
Tartine
By Elisabeth Prueitt and Chad Robertson
http://www.ecookbooks.com/products.html?ref=11796498120&affiliateID=87129&sid=28202620061023174433&action=det_35579
El Bulli: 1998-2002
By Ferran Adria and Juli Soler
http://www.ecookbooks.com/products.html?ref=28638656220&affiliateID=87129&sid=28202620061023174433&action=det_34152
Chez Jacques: Traditions and Rituals of a Cook
By Jacques Pepin
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=42930220061016130338&action=det_36207&searchvalues=&searchlogic=advsearch
What's a Cook to Do: An Illustrated Guide to 500 Essential Tips, Techniques, and Tricks
by James Peterson
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35728&searchvalues=&searchlogic=advsearch
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10. Recipe for Sauteed Halibut with Polenta Cake and Caper-Raisin Chutney by Chef Graham Elliot Bowles
From StarChefs QuickMeals
Adapted by StarChefs.com
Yield: 4 Servings
INGREDIENTS:
1 quart heavy cream
2 ½ quarts water
¼ pound butter
1 cup grated parmesan cheese
Salt and pepper
4 cups polenta
4 Tablespoons olive oil
½ pound capers, rinsed thoroughly
1 pound golden raisins
1 cup balsamic vinegar
½ cup orange juice
4 5-ounce halibut fillets
METHOD:
In a saucepot, heat heavy cream and water. Bring to a simmer, and add the butter and cheese. Season with salt. Rapidly whisk in the polenta until very thick. Then evenly spoon onto a baking sheet. Cover with parchment paper refrigerate until cool. Then use ring cutters to cut out desired shape.
Heat 2 Tablespoons oil in a skillet. Saute the polenta until crisp and golden brown on both sides. In a saucepot over medium heat, combine the capers, raisins, vinegar, and orange juice. Simmer until almost all the liquid has been absorbed, then strain. Heat remaining 2 Tablespoons oil in a skillet. Season the halibut with salt and pepper and sear until golden brown on both sides, and cooked through, about 7 minutes. Serve on the polenta, and top with the chutney.
Round Out the Meal:
With sauteed baby spinach.
Kid Friendly:
This is kid friendly!
Wine Pairing:
A Chardonnay.
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11. Coming Soon on StarChefs.com!
The 2007 San Francisco Rising Stars, Pairing Tequila with Food, Spring Fresh Farm Market recipes, Homemade Couscous Technique, Mother's Day Brunch recipes, and more!
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