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Issue 253

December 9, 2011

IN THIS ISSUE

1.	Fame, Fortune, and 2012 Restaurant Resolutions
2.	Tools of the Trade 2011
3.	Beer Pairings for Christmas
4.	Inside Staff Meal at Corton: Taco Fever
5.	On Sale: ICC 2011 Main Stage DVDS!
6.	Chef Picks "Off the Beaten Path"
7.	Featured Video: Live Blind Tasting at Somm Slam, Day 3
8.	Featured Cookbook: Flour by Joanne Chang
9.	Top 10 Jobs from the StarChefs.com's JobFinder
10.	Recipe for Sausage and Sweetbreads with Grilled Bread and Chimichurri from Chef Bruno Hernandez Pichardo of the JW Marriot Hotel - Quito, Ecuador

StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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1. Fame, Fortune, and 2012 Restaurant Resolutions
Even restaurants make resolutions: lose (dead) weight and gain profits.

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2. Tools of the Trade 2011
Professional kitchen toys you'll want to get on the "nice" list for.

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3. Beer Pairings for Christmas
Because in a season of tradition, it's always fun to break some.

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4. Inside Staff Meal at Corton: Taco Fever
The labor-intensive Mexican feast that keeps Corton's crew going all night long.

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5. On Sale: ICC 2011 Main Stage DVDS!
Achatz, Hermé, Boulud, oh my! Bring your favorite internationally renowned chefs, and their Main Stage (Days 1 and 2) Presentations, home with you! And don't forget an ICC book-complete with recipes from every presentation!

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6. Chef Picks "Off the Beaten Path": Make Your Pick!
We're still looking for chefs' favorite spots Off-the-Beaten-Path-submit your pick here!

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La Bonita
2839 Northeast Alberta Street
Portland, OR 97211
(503) 281-3662
www.labonitarestaurant.com
Cuisine Type: Mexican
Recommended Because: "Best Mexican in city limits."
Recommended by: Chef Aaron Barnett of St. Jack - Portland, OR
Recommended Dish: Al Pastor Tacos, Menudo.

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7. Featured Video: Live Blind Tasting at Somm Slam, Day 3
Fruit? Acid? Legs? Times up! Finalists Jill Zamorksi and Alexander LaPratt sniff, sip, and speak their minds live to our 2nd Annual Somm Slam audience.

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8. Featured Cookbook: Flour by Joanne Chang
Spectacular Recipes from Boston's Flour Bakery + Café
September 2010
Chronicle Books

2009 Boston Rising Star Chef Joanne Chang originally came to Cambridge with business mathematics in mind. Fortunately for sweet-toothed Bostonians she quickly traded in her graphing calculator for a baker's scale. Flour is the compilation of dessert and bread recipes she's been honing at her homey bakery Flour. Chang's precise verging-on-obsessive instructions set Flour apart: her attention to ingredient temperature and preparation teach the reader to think like a baker. While Chang gleaned much of her technical skill from mastering French technique at Payard with Chef Payard himself, she gravitates towards the American style desserts denied her as a child. Staple American pastries like Oreos and Pop Tarts are redefined as homey treats that achieve a surprising elegance. Also worth a look is the "Other Sweets" chapter where Chang showcases her creativity, catering towards the adult palate with desserts such as Lemon Sherbet and Prosecco Sorbet and Ginger Tuile Cups with Champagne Sabayon and Fresh Berries.

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9. Top 10 Jobs from the StarChefs.com's JobFinder

Cook
Alinea is hiring Cooks to Rotate through their World renound kitchen.
Alinea
Chicago, IL

Apply Now >

Sous Chef
Sous Chefs Needed For Fortune 500 Company!
MGM Resorts International
Tunica, MS

Apply Now >

Executive Pastry Chef
Chef Mark Peel is hiring a Pastry chef in LA.
campanile restaurant
Los Angeles, CA

Apply Now >

Chef de Cuisine
Gain International Experience as a Chef in Kuwait!
Kharafi Global
Kuwait

Apply Now >

Food Services Cook
Food Services Cook needed at Children's Research Hospital
St. Jude Children's Research Hospital
Memphis, TN

Apply Now >

Assistant Area Chef
Echo Restaurant at the Breakers Resort is Hiring!
The Breakers
Palm Beach, FL

Apply Now >

Executive Chef
Established Boston Restaurant Hiring Qualified Executive Chef.
Acquitaine Bar & Vin Bistrot
Boston, MA

Apply Now >

Food and Nutrition Services Director
Elliot Health System is Hiring a Qualified F&B Director.
Elliot Health System
Manchester, NH

Apply Now >

Head Chef
Cat and Fiddle Restaurant & Pub seeking Head Chef
Cat and Fiddle
Los Angeles, CA

Apply Now >

Personal Chef
Great Opportunity with a Private Employer
Private
Palm Beach, FL

Apply Now >

13. Recipe for Sausage and Sweetbreads with Grilled Bread and Chimichurri from Chef Bruno Hernandez Pichardo of the JW Marriot Hotel - Quito, Ecuador

Adapted by StarChefs.com
December 2011

Chimichurri:
1 tablespoon dried ground chile
1 tablespoon paprika
1 tablespoon fresh ground oregano
1 tablespoon fresh ground garlic
½ tablespoon dried ground rosemary
1 tablespoon fresh ground parsley
Salt
2 tablespoons vinegar
Olive oil

To Assemble and Serve:
60 grams merguez sausage
60 grams lamb sausage
60 grams beer sausage
40 grams beef sweetbreads
20 grams herb bread, sliced
⅓ lemon slice
2 ounces chimichurri

METHOD
For the Chimichurri:
Combine all the ingredients in a stainless steel bowl. Add enough olive oil so that the mixture is smooth (it should not be thick).

To Assemble and Serve:
Grill the sausages and sweetbreads until they are well-marked on both sides and cooked through. Grill the bread. Pour 2 ounces of the prepared chimichurri into a ramekin (per serving). Serve the sausages and sweetbreads on a very hot cast iron skillet with the bread, lemon, and chimichurri.

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