 |
|
|
|
|
|
|
|
|
|
 |
|
4. Act Now to Get Discounted StarChefs.com ICC Passes
Buy your Working Restaurant Pass to the 2011 ICC now and save: $250 until March 15, $295 until April 15, $350 until June 30, $395 until July 30, and $450 after August 1.
http://www.starchefs.com/cook/events/icc/2011
| |
|
|
|
|
 |
|
6. The 2011 StarChefs.com International Pastry Competition
Step up to the hot plate: it's our second year, and we're calling all competitive pastry chefs to register for the bittersweet battle. But you'd better hurry! Application deadline: March 15!
http://www.starchefs.com/cook/events/pastry-competition-2011
| |
|
 |
|
7. Photo Galleries from Our Recent Tastings
Photo Galleries from our recent tastings at Mai Cuisine, Kittichai, Recette, and Belleville in New York, Houston's Urban Harvest Farmer's Market, and the best food porn from the 2010 ICC.
http://www.starchefs.com/cook/photo-gallery
| |
|
|
|
|
|
9. Featured Cookbook: Gift of Southern Cooking:
Recipes and Revelations from Two Great Southern Cooks
Louis Edna and Scott Peacock
March 2003
Knopf Publishing Group
2004 James Beard Award Nominee and 2004 IACP Award Nominee Edna Lewis-whose The Taste of Country Cooking has become an American classic-and Alabama-born chef Scott Peacock join forces in this remarkable collection of 225 recipes and reflections on Southern food. What makes this book unique is that it represents the blending of different styles of Southern cooking: Miss Lewis's Virginia country cooking and Scott's Alabama foods, liberally seasoned with Native American, Caribbean, and African influences, as well as neglected traditional recipes that the two cooks, in their years of research together, unearthed and made their own.
http://www.starchefs.com/cook/cookbooks_keywords/gift
of southern cooking
| |
|
 |
|
|
10. Top 10 Jobs from the StarChefs.com's JobFinder
Banquet Sous Chef
Luxury Boutique Hotel Making Exciting New American Cuisine Now Hiring
Alden Hotel
Houston, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276303&positionid=
Sous Chef
Talented Sous Chefs Sought to be at the Center of the Action
Hotel ZaZa
Houston, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275760&positionid=
Chef de Cuisine
Looking for Energetic, Talented Chef to work alongside our James Beard Nominated Chef/Owner
Jackson, MS
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276400&positionid=
Executive Chef
High Volume Quaint Cafe Seeks Young Creative Chef
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276080&positionid=
Sous Chef
Amazing Top Restaurant in Old San Juan - Beautiful Weather an Added Bonus!
Marmalade Restaurant and Wine Bar
San Juan, Puerto Rico
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276100&positionid=
Sous Chef
Join our Sunny Campus Staff - Great Pay & Benefits!
University of San Diego
San Diego, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275846&positionid=
Line Cook
Join One of DC's Most Talked About Restaurants
Michael Mina's Bourbon Steak
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=630&t=e&v=276442
Head Chef
Experience the Beauty & Wonder of Alaska in Fishing Lodge
Alaska Expedition Company
Tsiu River, AK
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276302&positionid=
Sommelier
Join Our Intimate 5 Diamond Restaurant with Extensive Wine Cellar
Wheatleigh
Lenox, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276280&positionid=
Bartender
Award Winning Nantucket Restaurant Now Hiring FOH
Boarding House + the Pearl
Nantucket, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276381&positionid=
| |
|
|
11. Featured Chef to Know: Claire Smith of Canopy and Shade - Houston, TX
250 West 19th Street
Houston, TX 77008
(713) 863-7500
CHEF FACTS
Cuisine: Fresh, seasonal, and global comfort
Born: 1965
Culinary School: California Culinary Academy, San Francisco, CA
Stages: San Francisco, CA: Greens; Oakland, CA: Oliveto
Work History: San Francisco, CA: Greens; Oakland, CA: Oliveto
Mentor(s): Alice Waters and Annie Sommerville
Protégé(s): Jeb Stuart
Awards: 1995 Esquire Magazine Best New Restaurant of the Year; 1997 My Table Magazine Best Up and Coming Chef; 1998 Winner of the First Annual TBS/Cooking Light Dinner and a Movie; 2004 My Table Magazine Restaurateur of the Year
Affiliations: LDE
Languages Spoken: French
NOTABLE DISH(ES): Lamb Stew with Currants over Polenta
FAST FACTS
Restaurant(s) off the Beaten Path: Teotihuacan for a beef fajita taco
Kitchen Tool(s): Dough knife for everything from rolling tart shells to scaling bread loaves
Interview Question: Can you work well with others?
Flavor Combo(s): Berries and cream, like buttermilk panna cotta and flavorful fresh raspberries
Fave Cookbook(s): La Technique by Jacques Pépin
| |
|
|
 12. Recipe for House-cured Hamachi, Texas Ruby Red Grapefruit, and Wasabi Greens from Chef Mike Potowski of Benjy's - Houston, TX
Adapted by StarChefs.com
March 2011
Yield: 4 Servings
INGREDIENTS
House-cured Hamachi:
½ pound kombu kelp
Zest of 2 lemons
Zest of 2 limes
Zest of 2 oranges
½ cup sea salt
2 tablespoons sugar
1 jalapeño, minced
1 bunch cilantro
1 bunch flat leaf parsley
1 pound hamachi, skin on
Citrus Dressing:
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice
¼ cup mirin
¼ cup white soy sauce
To Assemble and Serve:
½ cup Ruby Red grapefruit supremes
1 ounce wasabi greens
4 tablespoons fruity olive oil
Sea salt
METHOD
For the House-Cured Hamachi:
Put the kombu in warm water for 2 minutes. Remove and pat dry. Mix all the citrus zests with the salt, sugar, and jalapeño. Rub the hamachi with the salt mixture thoroughly. Lay the kombu out on a large piece of plastic wrap and top with the cilantro and parsley. Put the hamachi on the herbs and wrap the kombu around it tightly with the plastic wrap. Wrap again with another piece of plastic wrap. Put the hamachi in the cooler for at least 24 hours. Remove the hamachi from the kombu wrap and rinse under cold water. Pat dry and put in the cooler for at least 2 more hours.
For the Citrus Dressing:
Combine the orange juice, lemon juice, mirin, and white soy sauce in a bowl, and whisk thoroughly.
To Assemble and Serve:
Remove the skin and veins from the cured hamachi. Slice the hamachi across the grain to desired thickness. Plate the hamachi and season lightly with salt. Top with grapefruit supremes, wasabi greens, olive oil, sea salt, and 2 tablespoons of Citrus Dressing.
| |
|
