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6. Photo Galleries from Our Recent Tastings
Check out these festive photo galleries including Craig Hopson at Le Cirque, Chef Kayvon Jordan at the Four Seasons, and Josh Thomsen at the James Beard House.
http://www.starchefs.com/cook/photo-gallery
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8. Featured Cookbook: The Festive Food of Ireland by Darina Allen
July 2001
Rinehart Publishing
The Festive Food of Ireland explores the timeless themes and recipes of Ireland's past, and the result is a year full of celebrations and culinary delights. With over 50 recipes, Darina Allen presents the full range of traditional Irish holiday fare. Celebrate St. Bridget's Day with Boxty Pancakes and May Day with Poached Salmon and Irish Butter Sauce.
http://www.starchefs.com/cook/cookbooks_keywords/ireland
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9. Top 10 Jobs from the StarChefs.com JobFinder
Executive Chef
Looking for a talented Chef with experience in multi-ethnic, preferably Asian, Cuisine
Krish Restaurant
Singapore
http://www.starchefsjobfinder.com/emp-jobinfo.php?s=16298&t=e&v=273020
Cook
Private Country Club with 3 Restaurants Seeks Enthusiastic Culinary Talent
IronOaks at Sun Lakes
Phoenix, AZ
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273060&positionid=
Culinary Management
Seeking Exceptional Culinary Management who Share a Passion for Food &Wine. $55-80K Salary!
Hillstone Restaurant Group
Willing to Relocate
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273080&positionid=
Chef de Cuisine
Join the Dynamic Team of One of Esquire's "Best New Restaurants"
Proof on Main
Louisville, KY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273160&positionid=
Sous Chef
Incredible Opportunity at Classic Cajun Restaurant
New Orleans, LA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273140&positionid=
Restaurant Floor Manager
Join Iron Chef/James Beard Winning Jose Garces' Team
Mercat a la Plancha
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273081&positionid=
Executive Chef
Have you worked with Chow, Chang, or Vongerichten? Come lead Our Organic Modern Chinese Restaurant
CB5 Restaurant Group
New York/Connecticut
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271960&positionid=
Sous Chef
5-Star 5-Diamond Hotel Downtown Chicago Restaurant Seeking Culinary Talent & Leadership
The Peninsula
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272980&positionid=
Pastry Chef
Innovative, Experienced Pastry Chef Wanted for DC's Premier Caterer
Ridgewells
Bethesda, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273120&positionid=
Sous Chef
Amazing Career Opportunity at Independent, High Scale Casino
The Aviator Casino
Delano, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273001&positionid=
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10. Featured Chef to Know: Marco Canora of Hearth - New York, NY
403 East 12th Street
New York, NY, 10009
Phone: (646) 602-1300
RESTAURANT FACTS
Seats: 95
Weeknight Covers: 135
Weekend Covers: 175
Check Average (with Wine): $75-85
Tasting Menu: Yes $85
Kitchen Staff: 6
CHEF FACTS
Other Restaurants: Insieme, Terroir
Cusine: Italian
Born: 1968
Began Career: 1984/1996
Stages: Italy: Cibreo
Work History: New York, NY: Craft, Craftbar, Gramercy Tavern; Martha's Vineyard, MA: La Cucina
Mentor(s): Fabio Picchi, Tom Colicchio
Awards: 2005 StarChefs.com Rising Star Chef New York; 2004 James Beard Foundation Best New Restaurant Nominee; 2001 James Beard Foundation Best New Restaurant; 2001 New York Times 3 stars
Affiliations: We do all sorts of charity events. Children of Bellevue is a big one and we are part of the Slow Food movement. We just received the "snail of approval," which was pretty cool.
Notable Dish(es): Fava and Pecorino Salad with Smoked Lamb Tenderloin
FAST FACTS
Restaurant Recs: Al di La for Italian food; Bar Pitti for their veal meatballs and bread soup; Café Boulud.
Kitchen Tool(s): Food mill
Interview Question: I always have them do a trail where I assess knife skills and fundamentals.
Flavor Combo(s): Rosemary, garlic, and lemon
Fave Cookbook(s): The Essentials of Classic Italian Cooking by Marcella Hazan
Chef to Cook for You: Masa because I love Japanese food and he is the master
Culinary Travel: Tokyo. I've been there twice. They have a respect for their food that doesn't exist anywhere else. They appreciate subtlety and quality. Also Florence. I love the freshness, the artisan producers.
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 11. Recipe for The World Bar Eggnog from Mixologist Jonathan Pogash of Hospitality Holdings, Inc. - New York, NY
Adapted by StarChefs.com
Yield: 1 Serving
INGREDIENTS:
1 large grade AA egg
2 teaspoons superfine sugar
1 ounce heavy cream
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
1½ ounces Mount Gay Eclipse rum
Grated nutmeg
Grated cinnamon
METHOD:
Separate the egg into two bowls. Beat the yolk until stiff. Beat the whites with 1 teaspoon sugar until peaks form. Slowly fold the white and yolk together. In a separate bowl, beat the cream with the almond extract, vanilla extract, and remaining sugar in a bowl until stiff. Slowly fold the cream into the egg mixture. Add the rum and stir gently. Either refrigerate overnight, or serve immediately over ice in a punch or martini glass. Garnish with nutmeg and cinnamon.
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