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9. Act Now to Get Discounted StarChefs.com ICC Passes
The ICC discount countdown continues, and time is running out! Working Restaurant Passes are $395 until July 30 and $450 after August 1.
http://www.starchefs.com/cook/events/icc/2011
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11. Featured Cookbook: New Italy: A Complete Guide to Contemporary Italian Wine
Daniele Cernelli and Marco Sabellico
February 2008
Mitchel Beazley
Give a toast to the best, most up-to-date, and beautifully photographed reference on Italian wines! New Italy explores every significant development in the country's wine scene, widely considered one of the world's most complex. It gives readers a comprehensive and thorough look at all the country's key wine types, from Barolo, Chianti, and Montepulciano to Sangiovese and the Champagne-like sparkling Prosecco. An introduction to Italy's wine styles and winemaking methods is followed by a region-by-region tour of vineyards, from Piedmont in the north to Calabria in the south. Full-color specially commissioned maps, details of the appellations and grape varieties, background on climate and geography, and profiles of the leading producers round out this lively portrait.
http://www.starchefs.com/cook/cookbooks_keywords/new italy
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13. Featured Chef to Know: Davide Scabin of Combal Zero - Turin, Italy
Piazza Mafalda di Savoia
Rivoli, Torino 10098 Italy
Restaurant E-mail: combal.zero@combal.org
Phone: +39 011 95 65 225
Favorite Tool: Paper and pen, to never miss a single thought, idea, aroma, and flavor.
Interview Question: Do you want to become a soloist or an orchestra conductor? There is not a right answer. I realize which one the candidate really is when he or she is left alone in the kitchen.
Chef You Most Admire: Michel Bras.
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 14. Recipe for Cervo al Forno e Porcini: Roasted Venison Sausage-wrapped Venison Loin and Preserved Porcini from Chef Sarah Grueneberg of Spiaggia - Chicago, IL
Adapted by StarChefs.com
Yield: 6 Servings
INGREDIENTS
Preserved Porcini:
1 pound fresh porcini mushrooms
Extra virgin olive oil
Sea salt
Juice of ½ lemon
1 ounce thyme leaves
1 ounce rosemary, chopped
2 cloves garlic, thinly sliced
Venison Sausage: (Yield: 5 pounds):
3 pounds venison meat, silver skin removed and cut into cubes
1 pound pork butt, cubed
1 pound fatback, cubed
1 ounce kosher salt
½ ounce fennel seed
½ ounce sugar
½ ounce allspice
¼ ounce pink salt
½ ounce juniper berries
½ ounce garlic cloves
½ ounce rosemary leaves
8 ounce cold venison stock
Venison Sausage-wrapped Venison Loin:
6 4-ounce portions venison loin, silver skin removed
Caul fat
Parchment paper
Butcher's twine
2 ounces canola oil
Kosher salt
Black pepper
METHOD
For the Preserved Porcini:
In a large cast iron pan, heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the mushrooms, searing on all sides until golden brown. Season with sea salt.
Transfer the mushrooms to a medium mixing bowl. Add the lemon juice to the mushrooms and reserve. Add 4 more tablespoons of olive oil to the cast iron pan and return to medium heat. Add the thyme and rosemary and the garlic and cook for 1 minute until fragrant. Transfer the mixture to the mushrooms and combine. Season the mushrooms. Put the mushrooms in a jar and cover with more extra virgin olive oil. Keep the jar refrigerated for at least 2 days before serving.
For the Venison Sausage:
To keep the sausage cold, ice down the grinder attachments in a large bowl. Inset 1 large mixing bowl with ice. Also ice down the bowl for your mixer. Mix the meat and all the spices in the large bowl over the ice. Grind the meat with a medium die into the chilled mixer bowl. Once ground, set the mixer with the paddle attachment. Over medium speed, mix the sausage to thoroughly emulsify the fat into the meat. Slowly add the cold stock into the mixer bowl. Mix for 1 minute. Cook a sample for seasoning. Keep sausage cold until ready to use.
For the Venison Sausage-wrapped Venison Loin:
Using parchment paper, pat down 1 4-ounce piece of sausage into a ½-inch x 1-inch rectangle. Put the 4-ounce piece of venison loin in the middle of the sausage rectangle (leaving 1 inch lengthwise on the sausage rectangle). Using the paper, tightly roll the sausage around the venison loin. Wrap caul fat around the finished rolled venison piece. Tie each portion of finished sausage with butcher's twine and set aside.
Preheat the oven to 400?F. In a large cast iron skillet, heat canola oil to medium high heat. Season the sausage with kosher salt and black pepper. Sear on all sides. Make sure that the pan does not get too hot, as the parcels will burst. Roast in the oven for 10 to 15 minutes, until the internal temperature reaches 125?F. Lightly cover the venison with foil and let rest for 5 minutes.
To Assemble and Serve:
Remove the Preserved Porcini from the jar and drain. Slice the Venison Sausage-wrapped Venison Loin into 3 or 4 medallions. Serve the Venison Sausage-wrapped Venison Loin with the Preserved Porc
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