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October 5, 2009 - Issue 183 |
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The
Dishrag Newsletter
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1. Letter from the Editor: What is American Cuisine? As we recover from another Chefs Congress, another year of editorial content and Rising Stars awards is ahead of us. But before the excitement of those three days fades away, here are some of our most memorable moments during the Congress, and conclusions we came to on our quest to define the concept of American cuisine. http://www.starchefs.com/features/editors_dish/letter/vol49/ | |||||
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2. The 2009 Boston Rising Stars: Who They Are and Why They Shine StarChefs.com is proud to announce the 2009 Boston Rising Stars! This list represents the brightest up-and-coming culinary stars from top restaurants in Boston. Join us as we celebrate their talents with a walk-around tasting gala on Tuesday, November 3rd, 2009 from 7:00-9:30pm at the The State Room, hosted by chefs Jodi Bernhard and Joseph Margate. Tickets are $85 per person; VIP $125 (includes a pre-event reception and early entrance to the gala).
Event Information: http://www.starchefs.com/chefs/rising_stars/2009/boston/index.shtml Why The Rising Stars Shine: http://www.starchefs.com/features/editors_dish/rising_stars/2009/boston/html/index.shtml About the Rising Stars Awards: http://www.starchefs.com/chefs/rising_stars/about.shtml | |||||
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3. The 2009 International Chef Congress Official Wrap Up The fourth edition of the International Chefs Congress was held last month from September 20-22nd in New York City's Park Avenue Armory. The biggest StarChefs.com event of the year was a huge success, with over 1200 attendees and over 70 presenters. Here is the full wrap-up of the workshops, demos, and main stage presentations from the chefs that made it such an historical event, plus next year's Congress dates. http://www.starchefs.com/cook/content/2009-international-chefs-congress-wrap-main-stage-day-one | |||||
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4. Technique, Plus Video: Grilled and Chilled Marinated Pig Heart At Boston's Beacon Hill Bistro, Chef Jason Bond has a license to grill...locally farmed pig heart, and it's prepared a la mattone (with a weight on top) then chilled overnight in vinaigrette. How does Bond serve the heart to his customers? Find out in this step-by-step technique with recipe and video. http://www.starchefs.com/events/studio/techniques/jason-bond-pig-heart/html/index.shtml | |||||
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5. Discovering Scotch's "Terroir" It's generally accepted that a wine's 'terroir' reflects the environment where it comes from in its final characteristics. Experts even attribute traits to bits of land as small as a single vineyard or even one part of a vineyard. Scotch doesn't usually get as specific as wine, but knowing a bit about where a Scotch comes from can tell you a lot about what it will taste like. Here's a digest of the different factors affecting scotch, plus recommendations for some of the choicest single malt scotches on the market. http://www.starchefs.com/wine/features/html/scotch-terroir/html/index.shtml | |||||
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6. Tell Us About On-Premise Wine Consumption in Your Restaurant! Are diners spending as much on one bottle of wine as they were a year ago? As a sommelier, do you notice diners' wine choices moving away from single high-priced bottles to two or more lesser-priced bottles? Or have your by-the-glass offerings been a hit? We're collecting information for an article on diners' wine-ordering habits so here's your chance to contribute! Take the 2009 Wine Industry Survey | |||||
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7. The 2009 ICC Innovator Awards: Honoring Chefs, Producers and Manufacturers The 2009 StarChefs Innovator Awards were announced on the Congress Main Stage on Tuesday, September 22. These awards were given to three chefs and four products. The awards were voted on by Congress attendees, save for the American Cuisine Award, which was voted on by the StarChefs.com Chefs Advisory Board. Read on to find out which legendary chefs won the awards and what products stole the show at this year's ICC. http://www.starchefs.com/cook/content/2009-starchefs-international-chefs-congress-innovator-awards-0 | |||||
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8. Photo Galleries: ICC Galleries, Plus Boston's Sensing Photos from the three days of the International Chefs Congress, plus a recent tasting at Guy Martin's Sensing Restaurant in Boston's North End. http://www.starchefs.com/Gallery/Index.shtml | |||||
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9. Featured Cookbook Blurb: Casson Trenor's Sustainable Sushi Sustainable Sushi: A Guide to Saving Oceans One Bite at a Time Casson Trenor North Atlantic Books 2008 In an age of increasingly eco-conscious dining, this pocket-size guide to sustainable fish is the conscientious sushiphile's greatest asset. For while there is a renewed emphasis on local, sustainable and organic produce and meat, the issue of responsible fish consumption has yet to take hold in most sushi bars and restaurants. Fortunately for sushi lovers everywhere, Casson Trenor, sushi-fiend since nine years old, has taken it upon himself to research the forty most popular fish in sushi consumption with an eye to sustainability. Rather than rob his fellow sushi-eaters of their favorite hand rolls and nigiri, Trenor seeks to educate the fish-consuming public so that sushi can be responsibly, and perpetually, consumed without risk of environmental damage or extinction. | ||||||
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10. Top 10 Jobs from the StarChefs.com JobFinder Sashimi Chef Uni Restaurant Northeast, USA, Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257101&positionid= Executive Chef - Boston Convention Center Executive Chef Boston Convention & Exhibition Center ARAMARK Boston, Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256480&positionid= Executive Sous Chef Join Our Award-Winning Kitchen Team The Inn at Little Washington Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256340&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= Butcher/Operations Manager Want a Career in Sustainable Meats? Anonymous Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254821&positionid= Sous Chef Be a part of the opening team of The Pierre Hotel! The Pierre, A Taj Hotel New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253320&positionid= Restaurant Manager Restaurant Manager Restaurant Clio Boston, Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257100&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= 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= L'Atelier de Joel Robuchon Tournant LAtelier de Joel Robuchon Tournant Needed ASAP! The Four Seasons New York Hotel New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255820&positionid= | ||||||
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11. Featured Chef to Know: Dante de Magistris of Dante - Boston, MA 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/ Dante de Magistris Chef/Owner Dante and Il Casale 40 Edwin H. Land Boulevard Boston, MA 02141 Phone: (617) 497-4200 Restaurant Facts Seats: 100-160 Weeknight Covers: 75 Weekend Covers: 125 Check Average (with Wine): $65 Tasting Menu: Yes (Upon Request) Kitchen Staff: 20 Chef Facts Cuisine: Mediterranean Italian Born: 1974 Began Career: 1993 Stages: Italy: Enoteca Pinchiorri, Ristorante Don Alfonso Work History: Boston, MA:Pignoli, Café Louis, The Federalist, Blu Mentors: Daniele Baliani, Lydia Shire, Jody Adams, Michael Schlow Protege: Nathan Chunke Awards: 2003 StarChefs.com Rising Star Chef Boston; 2002 Boston Magazine Up-and-Coming Chef Languages Spoken: Italian Notable Dishes: Silky Chestnut and Porcini Mushroom Soup with Mostarda Fruits; Potato Gnocchi in Celery Broth with Sauteed Fava Beans, Fiddleheads, Asparagus, and Pecorino Romano Fast Facts: Restaurant Recs: Pizzeria Regina for a small, well-done pizza with anchovies. Favorite Tool: My guitarra (chitarra pasta maker) - It's a block of wood with guitar strings on it used to make a certain shape of spaghetti. I can't get the same shape using a knife or machine. Interview Question: Do you like cooking? I ask this because it opens up a discussion about their food interests. If they are enthusiastic, honest, and true, I'll be able to tell. If they are brief and lukewarm, they shouldn't be working here. It's a way to gauge their passion. Flavor Combos: A simple yet perfect balance of olive oil, lemon, and salt. Favorite Cookbook: The Don Alfonso Cookbook which was written by the chefs at the restaurant I worked at in Italy. Culinary Travel: Chile. I've heard a lot of interesting things about their cuisine. | ||||||
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12. Recipe for Mary Dumont's Dayboat Scallops with Peruvian Potatoes, English Peas, Braised Lettuce, Woodear Mushrooms and Summer Truffles Chef Mary Dumont of Harvest - Boston, MA Yield: 4 Servings INGREDIENTS For the Purple Potatoes: 2 Peruvian potatoes, sliced into 1-inch batons Canola oil Salt 1 tablespoon thyme 1 teaspoon minced garlic For the Romaine Lettuce Puree: 8 ounces unsalted butter 1 shallot, minced 2 sprigs fresh thyme 1 head baby romaine, chopped ½ cup vegetable stock 1 cup spinach leaves Salt and pepper To Assemble and Serve: 16 U-10 dayboat scallops, cleaned Salt and pepper Extra virgin olive oil 2 tablespoons butter ¼ cup chopped fresh tarragon ¼ cup chopped fresh parsley ¼ cup chopped fresh chives 1 head baby romaine, julienne ½ cup fresh English peas, blanched ½ cup fresh woodear mushrooms, julienne 1 tablespoon white truffle oil ½ summer truffle, julienne Micro greens METHOD For the Purple Potatoes: Cover the potatoes in canola oil. Add salt, thyme and garlic. Cook on low heat until the potatoes are tender. For the Romaine Lettuce Puree: Sauté the shallots in butter with thyme until translucent. Add the romaine and season. Cook until tender and transfer to a blender. Add the vegetable stock and spinach; blend until smooth; strain through a chinois and reserve. To Assemble and Serve: Season the scallops and lightly sear in olive oil. Add the butter, tarragon, parsley, and chives, basting continually until cooked. In a separate pan, sauté the romaine lettuce, peas and mushrooms in butter. Add the purple potatoes and truffle oil and season. Spoon the lettuce puree on each plate. Add the vegetables next to the puree. Place four scallops on top of the vegetables. Garnish with the truffle and micro greens. | ||||||
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