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January 30, 2009 - Issue 164 |
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The
Dishrag Newsletter
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1. Letter From the Editor: A Trip to Napa-Sonoma Wine Country, Plus Our Current Features Recent travels have taken us down the winding roads and "wine-scaped" valleys of Napa and Sonoma, where we've had a chance to meet a few new chefs and catch up with old ones. Here are some musings about our recent trip, plus a digest of our newest features. http://www.starchefs.com/features/editors_dish/letter/vol36/ | ||
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2. Chicago Travel: What to Eat and Where to Stay in the Windy City Over the past years, we've watched Chicago evolve into a great chefs' town with a lot of character, talent, and world-class dining destinations. Here is a selection of our favorite restaurants and hotels from our 2006-2008 tastings, plus photos and recommended dishes. http://www.starchefs.com/features/travel/chicago_II/html/index.shtml | ||
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3. Featured Star Chef Andoni Luis Aduriz of Mugaritz - San Sebastian, Spain With his singular sense of creativity and a skill set acquired from time spent with Arzak, Adria, and Berasategui, Andoni Luiz Aduriz has become one of the world's most important contemporary chefs. Here's a biography and interview, plus recipes for chocolate bubbles and potato stones. http://www.starchefs.com/chefs/andoni_luis_aduriz/html/index.shtml | ||
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4. Super Bowl 2009: How A Chicago Gastro-Tavern Plays It Upscale Casual In the vicinity of Chicago's stadiums, Chef Dirk Flanigan of The Gage caters to sports-loving crowds that want unpretentious but entertaining fine food in an upscale casual atmosphere. Here's what he's doing for Super Bowl this year, plus recipes for pretzel-crusted ribs and, yes, chicken-fried lobster. http://www.starchefs.com/features/super_bowl/2009/html/index.shtml | ||
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5. Getting Out of the Kitchen: An Idaho Rafting Adventure A chef's time off is usually a toss-up between a heavy dose of R&R and some extreme form of fun or other. Those who pick the second option should consider spending that sacred time rafting down a wild, rapid-filled Idaho canyon river. (Be warned, though: adrenaline rushes, sopping wet clothes, and tasty kettle cooking guaranteed.) http://www.starchefs.com/features/kettle_cooking/index.shtml | ||
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6. Winston CVap Technique: Chef Zak Pelaccio of Fatty Crab - New York, NY When New York chef-restaurateur Zak Pelaccio needs to braise large hunks of meat for more than 10 hours, only the moisture-controlled environment of the Winston CVap oven will do. Here's our latest video featuring Pelaccio and a heavy heritage pork shoulder. http://www.starchefs.com/winston_cook_and_hold_oven/html/technique_zak_pelaccio.shtml | ||
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7. Jim Clarke on When and How to Serve Young Wines Many wines-some say 99% of the wine produced-are meant to be drunk young, but how do you get the most now out of those that ideally need more time? Sommelier Jim Clarke explains if and how to decant them, what glassware to use, what temperature to drink them at, and suggests food pairings. http://www.starchefs.com/wine/features/html/young_wines_09/index.shtml | ||
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8. Photo Galleries: Recent Tastings in Napa-Sonoma Wine Country Galleries from our latest tastings from a January trip to Napa and Sonoma, including The Girl and the Fig, Estate, El Dorado Kitchen, Cafe La Haye, Restaurant Eloise, Ubuntu, Carneros Bistro & Wine Bar, The Carneros Inn, The Carneros Inn, and Bistro Don Giovanni; and Ducca in San Francisco. http://www.starchefs.com/Gallery/Index.shtml | ||
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9. Top Cookbooks from ecookbooks.com Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time By Casson Trenor http://www.ecookbooks.com/p-22917-sustainable-sushi.aspx?affiliateID=10084 Edible: An Illustrated Guide to the World's Food Plants By National Geographic Magazine http://www.ecookbooks.com/p-22910-edible.aspx?affiliateID=10084 The Painter, the Cook, and the Art of Cucina By Anna Del Conte http://www.ecookbooks.com/p-22785-the-painter-the-cook-and-the-art-of-cucina.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 Kitchens:The Culture of Restaurant Work By Gary Alan Fine http://www.ecookbooks.com/p-22021-kitchens.aspx?affiliateID=10084 | |||
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10. Top 10 Jobs on StarChefs JobFinder.com Sous Chef Your future is in the Nation's Capital Occasions Caterers Washington, DC http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251420&positionid= Video Chef Leading Healthy Living Brand Needs Chefs to Turn Up Video Heat Waterfront Media New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251360&positionid= Executive Sous Chef Hot Opportunity at the Bellagio The Bellagio Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251400&positionid= Executive Banquet Chef Chef Needed at Northwestern Resort Sunriver Resort Oregon http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251220&positionid= Sous Chef Incredible Sous Chef Opportunity For The Right Match Concordia Partners Panama http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250660&positionid= Chocolatier/Pastry Chef Passion, Innovation ... Chocolate Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251100&positionid= Villa Services Manager Show the Friendly Side of Las Vegas! ARIA Resort & Casino Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250774&positionid= Executive Chef Join Our Onboard Team! Celebrity Cruises Worldwide http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251200&positionid= Pastry Chef Super Sweet Opportunity for Skilled Pastry Chef King Signature Group California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250642&positionid= Director of Stewarding Be Master of the Banquet Hall! ARIA Resort & Casino Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250764&positionid= | |||
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11. Featured Chef to Know: Suvir Saran of Devi - New York, NY 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/ Suvir Saran Chef/Owner | Dévi 8 E 18th St. New York, NY 10003 Phone: (212) 691-1300 Chef Facts Other Restaurants: Berkeley, CA: American Masala; New Delhi, India: Veda Cuisine: Pan-Indian Born: 1972 Began Career: 1994 Work History: India: Veda; New York, NY: NYU Department of Food and Nutrition Books Published: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes and American Masala: 125 New Classics From My Home Kitchen Languages Spoken: English, Hindi, Punjabi, Urdu Notable Dishes: Manchurian-Style Cauliflower; Crispy Fried Okra Flavor Combo(s): Being Indian, from a young age, my palate has been trained to look for sour, salt, sweet and bitter. To enjoy even a small bite, I look to experience some of all of this. Also, I find myself always hoping for a textural contrast in a dish. Temperature contrasts help as well. | ||
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 12. Recipe for Grilled Scallops with Parsnips and Micro Greens from Chef Lee Skawinski of Cinque Terre - Portland, MEAdapted by StarChefs.com Yield: 4 Servings INGREDIENTS: 4 large parsnips, peeled and diced ½ onion, thinly sliced 1 pint milk 1 Yukon gold potato, peeled and diced Salt and pepper 8 large sea scallops 3 tablespoons extra virgin olive oil Juice of ½ lemon 4 ounces micro greens METHOD: Preheat grill or broiler. In a small sauce pot, gently simmer the parsnips, onion, and milk until tender, and then puree. In a small saucepot of salted boiling water, cook the potato until tender, and then puree. In a large bowl, combine the parsnip puree and the potato puree. Season with salt and pepper. Season the scallops with salt and pepper and coat with 2 tablespoons oil. Grill or broil until firm, about 3 to 5 minutes. In a bowl, dress the greens with the remaining tablespoon oil and lemon juice. To serve, place the puree in center of each plate, place two scallops to each side and the greens in the middle. | |||
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13. Coming Soon on StarChefs.com Madrid Fusion wrap-up, Seattle Travel, Love Potions, and a whole series of charcuterie features in the coming weeks... | ||
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14. We Want You To Take The Salary Survey! Only you can help us figure out how much chefs, pastry chefs, line cooks, or sommeliers (plus others) earned in 2008. These statistics are invaluable to everyone in the foodservice industry, whether you're hiring or looking for a job! So, take 10 minutes and click on the link below to take our salary survey and know your worth! http://www.starchefs.com/features/2008_salary_survey/html/index.shtml |
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