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April 16, 2009 - Issue 170 |
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The
Dishrag Newsletter
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1. The 2009 Napa Sonoma Rising Stars: Who They Are and Why They Shine StarChefs.com is proud to announce the 2009 Napa Sonoma Rising Stars Award Winners. This list represents the future culinary stars from top restaurants in Napa and Sonoma. Find out why we picked them and the dishes that clinched the awards. The Award Winners Are: Chefs: Jeremy Fox (Ubuntu) Christopher Kostow (The Restaurant at Meadowood) Eric Korsh and Ginevra Iverson (Restaurant Eloise) Nick Ritchie (Bottega) Matt Spector (JoLē) Philip Tessier (Bouchon) Hotel Chef: Jesse Mallgren (Madrona Manor) Restaurateur: John Toulze (the girl and the fig, fig café, and Estate) Sustainability: John Stewart and Duskie Estes (Zazu and Bovolo) Restaurant Concept: Duncan Gott (Taylor's Automatic Refresher) Pastry Chef: Deanie Hickox-Fox (Ubuntu) Mixologist: Scott Beattie (author of Artisanal Cocktails) Sommeliers: Yoon Ha (La Toque) Geoff Kruth (The Farmhouse Inn and Restaurant) Event Information: http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml Why The Rising Stars Shine: http://www.starchefs.com/features/editors_dish/rising_stars/2009/napa_sonoma/html/index.shtml About the Rising Stars Awards: http://www.starchefs.com/chefs/rising_stars/about.shtml | |||
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2. Five Spring Farm Fresh Recipes from Chefs Around the Country During the next months, farmers' markets, farms, and purveyors throughout the country will be putting forth a bounty of spring produce. Take advantage of the season's zucchini, rhubarb, pineapple, fava beans, and dandelion greens with inspiring recipes from chefs in Atlanta, New Orleans, and Northern California. http://www.starchefs.com/features/farm_fresh/spring/2009/html/index.shtml | |||
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3. Technique (Plus Video): Tomato Confit with Chef Daisley Gordon of Campagne The tomato season isn't quite here yet, and chances are you'll be working with with less-than-perfect tomatoes for another couple of months. No need to get impatient-just watch and learn this clever technique (inspired by Alain Passard) to give your dull spring tomatoes an added burst of flavor and more visual appeal. http://www.starchefs.com/events/studio/techniques/daisley_gordon/html/index.shtml | |||
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4. Top Culinary Destinations: Across the Border to Montreal With its European feel and relaxed pace of life, the city of Montreal is one of the smarter culinary destinations for those living on the East Coast. If you manage to tear yourself away from the kitchen and land there for a couple of nights, here are some of our suggestions for five fine dining destinations and two hotels (and one sexy Scandinavian bath), plus some off-the-beaten-path joints that the local chefs recommend. http://www.starchefs.com/features/travel/montreal/html/index.shtml | |||
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5. Celebrating the Seattle Rising Stars: the Honorees Dinner at Campagne The 2009 Seattle Rising Stars and their mentors gathered at Campagne for an elegant four-course feast by Chef Daisley Gordon in celebration of the award winners. Here's a behind-the-scenes look at the dinner, including photos and recipes from Daisley's menu. http://www.starchefs.com/features/fly_on_the_wall/2009_seattle_honorees/html/index.shtml | |||
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6. To Bake or Not To Bake? The Pros & Cons of an In-House Bread Program An in-house bread program at your restaurant is no casual enterprise, but it can be done on a small scale without taking too much time and money. Find out tips and advice from experienced restaurant bakers, plus recipes for Alinea's coconut toast, authentic Italian foccacia and pita bread, and Rick Moonen's (lobster roll-friendly) potato bread. http://www.starchefs.com/features/in_house_bread_programs/html/index.shtml | |||
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7. Fill Out a Survey on Whippers and Foamers and be Entered for a Chance to Win a Trip to Austria! Got espumas and carbonated fruits? We want to know how you use whippers and foamers in your kitchen. Take five minutes to answer our survey and be entered for a chance to win a trip to Austria! http://www.starchefs.com/take_whippers_foamers_survey | |||
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8. Photos from Recent Tastings in Montreal, New York, Seattle, and San Francisco Photos from our recent visit to Montreal's Toqué! and Au Pied de Cochon; NYC's Public and Double Crown, Upstairs at Bouley, Jack the Horse Tavern, and James Beard House Events; San Francisco's Quince, A16, SPQR, Orson, Zinnia, and Bellanico; Seattle Rising Stars Honorees Dinner, Gala, and Afterparty. http://www.starchefs.com/Gallery/Index.shtml | |||
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9. Featured Cookbook: Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus Scott Beattie (2009, Ten Speed Press) $24.95 In this visually stunning book, Scott Beattie brings the seasonal and local mindset to mixology. He shares drink recipes for each season, incorporating local and seasonal produce, herbs, flowers, and spirits. There are traditional cocktails, like margaritas and gin and tonics, as well as creative originals, like the Frondsong (gin, chartreuse, herbs, pickled fennel, simple syrup, and flowers) and the Hello Cello (citrus, vodka, and simple syrup). Beattie also offers practical instructions for artisanal techniques, including proper juicing, infused simple and fruit syrups, and foams. Perhaps the most special feature of the book, though, comes at the end when Beattie introduces the reader to the farmers and distillers with whom he works. It serves as a celebration of community and a reminder of the true meaning of local. | ||||
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10. Top 10 Jobs from StarChefs JobFinder Chef - Wilderness Lodge Adventure in the Wilderness - Alaska! Within The Wild Adventure Co. Alaska http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252980&positionid= Baker - Pastry Shop Skilled Bakers Wanted at Exciting New Resort CityCenter Las Vegas Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252840&positionid= Sous Chefs Starr Restaurants Now Hiring at Two Locations! STARR Restaurants Pennsylvania, New Jersey http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252942&positionid= Sous Chef Manager Be in charge of your own kitchen! Mexicali Blues Restaurant Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252620&positionid= Executive Chef Join an Outstanding Hospitality Organization Hospitality Talent Scouts, Inc Northeast, USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252881&positionid= Restaurant General Manager Experienced Manager Needed Domaine Chandon California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252880&positionid= Sous Chef Opportunity in Dallas Upscale Seafood Restaurant Culinaire & RG2 Texas http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252860&positionid= Gourmet Vendeur - Jean Philippe Specialty Food Retail Opportunity CityCenter Las Vegas Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252847&positionid= Baking & Pastry Assistant Highly Qualified Baker Needed The Hampton's South Carolina http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252760&positionid= Butcher/Operations Manager Want a Career in Sustainable Meats? True & Essential Meats Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252900&positionid= | ||||
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11. Featured Chef to Know: Chef Michael Carlson of Schwa - Chicago, IL 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/ Michael Carlson Executive Chef of Schwa - Chicago, IL 1466 N. Ashland St. Chicago, IL 60622 Phone: (773) 252-1466 Restaurant Facts Seats: 26 Weeknight Covers: 32 Weekend Covers: 32 Kitchen Staff: 4 Chef Facts Cuisine: Contemporary American with Italian influences Born: 1974 Began Career: 1998 Culinary School: The Cooking and Hospitality Institute, Chicago, IL Stages: Chicago, IL: Trio; England: The Fat Duck; Italy: San Domenico Work History: Chicago, IL: Trio, Spiaggia Mentor: Grant Achatz Awards: 2006 Food & Wine Best New Chef Languages Spoken: Some Italian Notable Dishes: Quail Egg Ravioli with Ricotta, Brown Butter, Parmagiano-Reggiano and Sage; Beef in Three Textures - Tartare, Tongue and Short Rib Fast Facts Restaurant Recs: Alinea for the hot and cold potato and just about everything. Favorite Kitchen Tool: Dehydrator Interview Question: We don't do much hiring, so I can't really think of what question I would ask. Favorite Flavor Combos: Talleggio, honey and white truffles Fave Cookbook(s): Cookbooks by Michel Bras; cookbooks by Ferran Adriá; The French Laundry Cookbook by Thomas Keller Chef to Cook for You: Grant Achatz at Alinea - I just had one of the best meals of my life at his restaurant. I really enjoy his food Culinary Travel: Japan, definitely, to see what's going on. Kyoto would be cool. | |||
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 12. Recipe for Forager Salad from Chefs James and Julie Petrakis of The Ravenous Pig - Orlando, FL Adapted by StarChefs.com Yield: 4 Servings INGREDIENTS: 1 tablespoon brunoise shallots ¼ cup fresh tangerine juice ¼ cup fresh grapefruit juice (from the grapefruit below) Zest and juice of ½ lemon 1 tablespoon white wine vinegar 2 tablespoons Florida Palmetto honey ½ cup extra virgin olive oil 1 cup vegetable/olive oil blend 10 ounces organic baby spinach, washed in cold water 4 ounces white frisee, washed 1 large bulb fennel, shaved very thinly 1 large Florida Ruby Red grapefruit, peeled, segmented, juices reserved 1 ounce lovage, julienne 4 ounces toasted pecans, lightly crushed Kosher salt and black pepper 4 ounces Cypress Grove Humbolt Fog METHOD: Macerate the shallots in the citrus juices, lemon zest, and vinegar for 15 minutes. Add the salt, pepper, and honey, mix, and then stir in the extra virgin olive oil and oil blend (the vinaigrette should not emulsify). In a large bowl, combine the spinach, frisée, some shaved fennel, grapefruit segments, lovage, and toasted pecans. Drizzle 2 ounces (1/4 cup) vinaigrette over the salad, season with salt and pepper, and toss to mix. Divide the salad into four bowls, top each with 1 ounce of Humbolt Fog. Put under a broiler to just melt the cheese or use a blow torch to melt it. Serve immediately. | ||||
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