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4. Tickets: The 2011 Portland Rising Stars Revue
Don't miss out on the best of Northwest at the 2011 Portland Rising Stars Revue on Monday, December 5, at The Nines Hotel.
https://www.starchefs.com/tickets
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5. Become a Member of StarChefs.com and Post your Comments!
Register today to become a member of StarChefs.com and post your comments, share your opinions, and spread that chef community love!
http://www.starchefs.com/cook/user/register
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9. Chef Picks "Off the Beaten Path": Portland
Ha & VL
Wing Ming Market Center
2738 SE 82nd Avenue
Portland, OR 97266
(503) 772-0103
Cuisine Type: Vietnamese
Recommended by: Chef Andy Ricker of Pok Pok
"Vietnamese breakfast noodle spot to hit first thing in the morning. She makes two noodle soups a day and when they are gone, they are gone."
http://itunes.apple.com/us/app/chef-picks-by-starchefs.com/id467591175?ls=1&mt=8
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12. Featured Cookbook: Portland's 100 Best Places to Stuff Your Faces by Jen Stevenson
June 2011
Wordcake Communications
In this pocket-sized (if you have a large-ish pocket) guide to the Portland, Oregon, culinary scene, Jen Stevenson wittily winds her way through Portland's quirky neighborhoods. Entries on each restaurant, coffee shop, and bar are written with a warmth and humor that's hardly typical of city dining guides. Portland is all about the esoteric, and so it stands to reason that a Portland guide written by a Portland writer should reflect that. It does. The book has personality and verve-so much so that you might find yourself lingering over its pages long after you achieve your face-stuffing goals. It's written, designed, and printed in the City of Roses, and features only locally-owned restaurants (which means a lot in a city that takes local to a new level). It's also highly pragmatic. Nifty notes indicate recommended dishes and good-to-know details (like where street parking is metered and can be difficult to find). See the back index for top 10 lists and restaurants sorted by cuisine. For all those on a mission to stuff their faces (aren't we all?) the map on the inside flap comes in handy, and for the truly ambitious, a checklist is available for download online, so you can chart your face-stuffing progress. Fun factoid: the writer's brother is charcuterie-meister Elias Cairo, the mind behind Olympic Provisions.
http://www.starchefs.com/cook/cookbooks/100-best-places-stuff-your-faces
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13. Top 10 Jobs from the StarChefs.com's JobFinder
Pastry Sous Chef
Dynamic Pastry Sous Chef for Luxury Portland Hotel
The Nines Hotel
Portland, OR
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283202&positionid=
Pastry Cook
Pastry Cook for Luxury Portland Hotel
The Nines Hotel
Portland, OR
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283203&positionid=
Sous Chef
Top Catering Company in Seattle is Looking for a Sous Chef.
Dupar and Company
Seattle, WA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283260&positionid=
Fine Dining Cook
Well Known Dallas Hotel is Hiring Creative Culinary Staff.
Hilton Anatole Hotel
Dallas, TX
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283600&positionid=
Asst. Product Development Chef
Research & Development Chef Opportunity in NY.
Whitsons culinary Grp.
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283560&positionid=
Chef
Upscale Restaurant Venture Seeks Experienced Chef.
Clements Catering
Lexington, KY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283542&positionid=
Line Cook
Jean George is seeking Cooks for this upscale ski destination.
St. Regis Deer Valley
Deer Valley, UT
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283460&positionid=
Executive Chef
Upscale Restaurant & Lounge Seeks Experienced Executive Chef
Chris Michaels Steakhouse & Lounge
Woodbridge, NJ
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283383&positionid=
Head Baker
Head baker for organic bakery in Miami!
Ginny Bakes
Miami, FL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283286&positionid=
Pastry Chef - Instructor
World Renowned Culinary School hiring a Pastry Chef Instructor.
The French Culinary Institute
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283261&positionid=
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 14. Recipe for Yukke from Chef Gabe Thompson of Biwa - Portland, OR
Adapted by StarChefs.com
Yield: Serves 2
INGREDIENTS:
4 ounces lean grass-fed beef (teres major or top sirloin cut)
1 teaspoon sesame oil
2 teaspoons soy sauce
Salt
1 teaspoon Vietnamese sambal or chili paste
2 teaspoon grated ginger
1 tablespoon finely sliced green onion
1 quail egg
Trimmed romaine heart leaves
Sliced Asian pear
Kintsai, or Chinese celery leaves
METHOD:
Mince the beef by hand or through the coarse plate of a grinder and thoroughly combine in a well-chilled bowl with the soy sauce, chili paste, sesame oil, ginger, and green onion. Adjust seasoning with salt, sesame oil, and soy sauce. Mound the beef onto a chilled plate. Make a small indentation in the top and crack the raw quail egg into it. Season the egg with a little salt. Surround the beef with romaine heart leaves, sliced Asian pear, and kintsai.
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