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The New Hobart 3000 Series Slicer
Smoother Glide
First-Ever Removable Blade
Redesigned by You.
Click here for more information. |
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6. Camaraderie, Glitz, and Glamour at the 2010 Rammy Awards
With 1940's glamour and tongue-in-cheek decadence, this year's Rammy Awards celebrated DC Metropolitan area dining scene for its 28th year!
http://www.starchefs.com/cook/events/RAMMY/2010
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11. Featured Cookbook: Made in Spain: Spanish Dishes for the American Kitchen
Jose Andres
November, 2008
Clarkson Potter
From renowned Spanish-born Chef and Restaurateur Jose Andrés comes his second cookbook, a companion book to his PBS television series Made in Spain. In Made in Spain: Dishes for the American Kitchen Andrés focuses on regional Spanish cuisine (from Madrid to Andalucia and beyond) and articulates how American chefs can adapt these simple recipes for their kitchens. Each section (the book is divided by geography and ingredients) begins with an informative segment on the region's political and culinary history. The recipes start with a brief story about the inspiration or background behind it. The book provides a chef's tour of Spain without having to leave the table and is infused with Andrés' characteristic wit and charm.
http://www.starchefs.com/cook/cookbooks_category/Spanish
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13. Featured Chef to Know: Jamie Leeds of Hank's Oyster Bar - Washington, DC
1624 Q Street NW
Washington, DC 20009
(202) 462-4265
RESTAURANT FACTS
Seats: 60-80
Weeknight covers: 140-280
Weekend covers: 350-450
Check average with wine: $33
Tasting Menu: No
Kitchen Staff: 3
CHEF FACTS
Cuisine: Seafood
Born: 1961
Began career: 1985
Stages: France: Hotel Negresco, Pain Adour et Fantaisie, Gascogne and Hostellerie du Cerf, Marienheim
Work history: New York, NY: Union Square Café, Tribeca Grill; Washington, DC: Hank's Oyster Bar, 15 Ria
Mentors: Danny Meyer, Michael Bonadies, Rich Melman
Protégées: Maria Hines
Awards: 2003 StarChefs.com Rising Star Chef Washington, DC
NOTABLE DISH(ES):
Molasses-Braised Short Ribs; Crispy Oven-Fried Pecan Chicken with Jalapeno Hush Puppies
FAST FACTS
Restaurant recs: Minh's for fried shrimp and sweet potato cakes.
Kitchen tool(s): Squeeze bottles.
Interview question: How do you make mayonnaise? If they've been in a kitchen that makes their own mayo then you know they've been exposed to making things from scratch.
Flavor Combo(s): Mediterranean flavors: tomato, basil, olive oil, and garlic.
Fave Cookbook: Cookbooks by Chris Schlesinger..
Chef to Cook for You: Julia Child, because it would be a legendary and incredible experience. You know everything would be amazing, real, and honest.
Culinary travel: London - I was there on a recent trip researching for my new gastropub and had great experiences. | |
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 14. Recipe for Crimson Dillerium Cocktail
Mixologist Jason Strich of Rasika - Washington, DC
Adapted by StarChefs.com
July 2010
Yield: 1 Cocktail
INGREDIENTS
Blood Orange Puree:
6 blood oranges
1 cup simple syrup
Assemble and Serve:
2 ounces Bombay Sapphire gin
1 ounce Campari
½ ounce blood orange puree
Fresh dill
Round piece of orange peel
METHOD
For the Blood Orange Puree:
Remove the rind of the blood oranges with a vegetable peeler, avoiding as much pith as possible; set aside. Juice the oranges and pour the juice and peels into a blender. Add the simple syrup and blend the ingredients thoroughly. Strain the puree through a chinois or cheese cloth and store in the refrigerator.
Assemble and Serve:
Combine the gin, Campari, blood orange puree, and a pinch of fresh dill in a cocktail shaker; shake hard for 10 seconds. Double strain the ingredients into a chilled martini glass. Twist orange peel over the drink and rim then float the peel in the cocktail. Garnish with a small sprig of dill. | |
