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September 9, 2009 - Issue 181 |
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The
Dishrag Newsletter
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1. The 2009 New York Rising Stars: Who They Are and Why They Shine StarChefs.com is proud to announce the 2009 New York Rising Stars! This list represents the brightest up-and-coming culinary stars from top restaurants in New York. Join us as we celebrate their talents with a gala walk-around tasting on Tuesday, September 22, 2009 from 8:00-10:30pm at the Mandarin Oriental hosted by Chef Brandon Kida. Tickets are $150 per person; VIP $200 (includes a pre-event reception and early entrance to the gala).
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2. Technique: How to Break Down a Suckling Pig with Chef April Bloomfield As chef of the popular New York gastropub The Spotted Pig, April Bloomfield knows a thing or two about cooking swine from head-to-tail. We've invited Bloomfield to butcher a milk-fed St. Canut suckling pig on the International Chefs Congress main stage later this-month here's a video preview of the excitement to come, plus complete instructions. http://www.starchefs.com/events/studio/techniques/april-bloomfield/html/index.shtml | |||||
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3. Featured Sommelier Interview: Roxane Shafaee-Moghadam of Per Se-New York, NY Her favorite wine and food pairing is scrambled eggs and caviar with rose Champagne and her fondest wine memory is a 1983 Bordeaux paired with pork chops that sparked her interest in wine. After working at Sloan Kettering Memorial Hospital in New York, Roxane Shafaee-Moghadam began her career in 2004 and she is now the sommelier at Per Se. Here's the interview with the person who does 98% of the wine buying for one of the most acclaimed restaurants in the country. http://www.starchefs.com/wine/starvintners/html/roxanne-shafaee-moghadam/html/index.shtml | |||||
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4. When Does a Wine Need Decanting? There are two, somewhat contradictory occasions when a wine needs to be decanted. One is when the tannins in aged wines bind together, eventually becoming solids. This is when a wine is decanted for sediment. But old wines aren't the only ones with sediment. More winemakers are deciding that filtering their wines before bottling can strip the wines of some of their flavor. These wines have sediments in the bottle the day they leave the winery. So when and how should a sommelier decant in these situations? Here's some advice on the matter, plus tips on decanting during service. http://www.starchefs.com/wine/features/html/wine-decanting/html/index.shtml | |||||
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5. International Chefs Congress Tickets and Workshops on Sale Now! With just over ten days to go for the fourth annual StarChefs.com International Chefs Congress, we're in high gear for the upcoming three days of celebration. Tickets are going fast, so don't forget to register and sign up for workshops before they sell out! http://www.starchefs.com/cook/icc-2009 | |||||
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6. What Are the Biggest Culinary Trends of 2009? Tell Us! Attention working chefs, pastry chefs, sommeliers, mixologists, and managers: you're the backbone of the industry and we need your input. It's time for our annual culinary trends report, highlighting trends happening around the country. Please take ten minutes to fill out the survey and give us your thoughts. Your participation is extremely important as we will be sharing the results in the Welcome Address of this year's International Chefs Congress and the national press. http://www.starchefs.com/features/trends/culinary_trends_survey_2009/index.shtml | |||||
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7. Featured Cookbook Blurb: Yoshihiro Murata's Kaiseki (2006 Kodansha International) At this year's International Chefs Congress, Japanese kaiseki-master Yoshihiro Murata will discuss the finer points of kaiseki, the Japanese multi-course meal format evolved from the centuries-old traditional tea ceremony. In his book Kaiseki, Murata takes the reader through the seasons at Kyoto's Kikunoi restaurant, which is widely regarded as Kyoto's (if not the world's) best kaiseki restaurant. Murata is the third generation chef-owner of Kikunoi, which now counts three locations in Japan. The book presents a selection of Kikunoi's many kaiseki courses, organized by season and by month. Each dish and its seasonal components are explained in terms of their significance to Murata, as well as the placement in the kaiseki meal itself. Murata provides recipes in one section at the back of the book, where he divulges the methods from everything from dashi and pickling vinegars to his Fresh Sea Urchin Tofu or Sea Bream Chrysanthemum Sushi. For the Western chef who may not be familiar with this ultra-seasonal type of cuisine, Kaiseki is certainly on of the most important books on the topic. Don't miss the kaiseki-king in his workshop and main stage presentation! | ||||||
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8. Top 10 Jobs from the StarChefs JobFinder Volunteers For International Chefs Congress Behind the Scenes on the Year's Most Important Culinary Events StarChefs.com New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255900&positionid= Pastry Sous Chef Opportunity of a Lifetime Thomas Keller Restaurant Grp. California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253380&positionid= Line cook- Blue Hill at Stone Barns Come work on the farm! Blue Hill & Blue Hill at Stone Barns New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253300&positionid= Master Cook - Sirio Sirio Maccioni's New Ristorante CityCenter Las Vegas Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254389&positionid= Line Cooks at Jean Georges Incredible Opportunity at 3-Star Michelin Restaurant Jean Georges New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253280&positionid= L'Atelier de Joel Robuchon Tournant The Four Seasons New York Hotel New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255820&positionid= Chef de Partie Great Chef de Partie Opportunity in Chicago Alinea Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254740&positionid= Restaurant General Manager Elite Management Professional for Chef-Driven Restaurant Rick Moonen's RM Seafood Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253080&positionid= Pastry chef, bread baker, tournant and line cooks Upscale Casual Restaurant Opening Soon Abe & Arthur's New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255380&positionid= Restaurant Manager Wine Country Restaurant Seeks Management Candidates the girl & the fig California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255480&positionid= | ||||||
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9. Featured Chef to Know: Candido Lopez of Meson de Candido-Segovia, Spain 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/ Candido Lopez Chef Meson de Candido Azoguejo 5 Segovia, 40001 Spain Phone: +34921425911 Cuisine: Traditional Castilian Favorite Tool: The wood oven. It is an essential tool because our cuisine is based on roasted meat (pork and lamb). Interview Question: Why is it a tradition to cut a suckling pig with a dish? Chef You Most Admire: Ferran Adria. I believe Ferran has set the guidelines in culinary art and technique at a worldwide level. Underappreciated Ingredient: Bread. It is increasingly underappreciated in modern cuisine. I think it is the ideal companion for all meals. Culinary Travel: I love New York as a city and also as a place to learn new culinary trends. | ||||||
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 10. Recipe for Paprika Punch from Mixologist Eben Freeman of Tailor-New York,NYMixologist Eben Freeman of Tailor-New York, NY Adapted by StarChefs.com Yield: 1 Cocktail INGREDIENTS Bell Pepper Lemonade: 2 red bell peppers 1 pint fresh lemon juice 3 ounces water Simple syrup To Assemble and Serve: 3 ounces bell pepper lemonade 2 ounces Flor de Cana white rum 1 lemon wedge METHOD For the Bell Pepper Lemonade: In a vegetable juicer, juice the bell peppers. Combine the bell pepper juice, lemon juice, and season with simple syrup. To Assemble and Serve: In a Collins glass, add the rum and fill with ice. Top with the lemonade. Garnish with the lemon wedge. | ||||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
and learn celebrity chefs' secrets for preparing fast and easy weeknight
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