Issue 258   January 24, 2012 IN THIS ISSUE 1.  The Product: Freekeh, Underage and Smoking 2.  Inside Staff Meal at Bell Book & Candle: Spot on Sustainability 3.  Crush: Talking Naked (Wine) with Alice Feiring 4.  The Weekly Mix: The Origins of the Negroni 5.  2012 Jobfinder New Year's Discount! 6.  Take the 2011 Salary Survey! 7.  On Sale: ICC 2011 Main Stage DVDs! 8.  Chef Picks "Off the Beaten Path" 9.  Featured Video: Ann Cooper, School Lunch Champion 10.  Featured Cookbook: The Professional Chef: The Culinary Institute of America 11.  Top 10 Jobs from the StarChefs.com's JobFinder 12.  Recipe for Manuka Sage Southside Mixologist Karen Fu of PDT - New York, NY StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Vitamix When it comes to blending, Vitamix delivers Explore Vitamix >  1. The Product: Freekeh, Underage and Smoking This smoked, cracked, ancient staple is giving chefs a whole new textural, taste sensation. Buy Now >  2. Inside Staff Meal at Bell Book & Candle: Spot-on Sustainability Want to keep costs down for staff meal? Go green. Read More >  3. Crush: Talking Naked (Wine) with Alice Feiring Our favorite opinionated wine writer goes full frontal on the topic of naked wine. Read More >  4. The Weekly Mix: The Origins of the Negroni From Italian forests to Florentine cafes, the journey from Campari to Negroni, in 400 words or less. Read More >  5. 2012 Jobfinder New Year's Discount! Posted with Jobfinder in 2011? Then take advantage of a nearly 50 percent discount-our five-ad package is now only $599! Hurry-deal ends February 5! Read More >  6. Take the 2011 Salary Survey! Empty pockets? Wallet bustin'? Let us know how the year treated your bank account, and we'll enter you for a chance to win a fantastic prize! Read More >  7. 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! Read More >  8. For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App! Teeming with tasty recommendations for local eats from industry insiders Submit Your Pick > Sola 3868 N Lincoln Ave Chicago, IL 60613 (773) 327-3868 www.sola-restaurant.com Cuisine Type: American (New), Hawaiian Recommended by: Chef Homaro Cantu of Moto - Chicago, IL Recommended dish: French fries Download the App Now >  9. Featured Video: Ann Cooper, School Lunch Champion "We still live in a democratic society!" Ann Cooper gets real, and real passionate, about making changes in the future of American school lunch. Watch Now >  10. Featured Cookbook: The Professional Chef: The Culinary Institute of America J. Wiley & Sons September 2011 "There is always another level of perfection to achieve and another skill to master." So begins the latest compendium of culinary instruction from the Culinary Institute of America. It's no Modernist Cuisine (though it does offer a digital iPad app at $49.99), but weighing in at just over 1,000 pages, the behemoth book is as comprehensive as it is efficient (just what a working chef needs). And the book doesn't just elaborate on the basic instruction of CIA curriculum, it explores all facets of the culinary profession, from its cultural roots and the fine art of bookkeeping, to the increasingly important vocabulary of nutrition and the ever-relevant strictures of food safety. Explanations of equipment, product, sourcing, and, of course, technique, assume both the skill set and the ambitions of the professional (not to mention the kitchen space). So whether you're a pastry chef looking for alternative sweeteners (check out piloncillo, page 229) or a chef looking to expand your vegetarian options (check out the "Method in Detail" section on grains and legumes, page 755), The Professional Chef will help you live up to its name.   fusionChef by Julabo Sous Vide for Chefs Explore fusionChef by Julabo >  11. Top 10 Jobs Head Chef - Pastry Instructor Houston Based Culinary School is Hiring a Pastry Instructor. Houston, TX Apply Now > General Manager Upscale Casual Classic American Brasserie Uppear East Side Restaurant New York, NY Apply Now > Sous Chef Live, Work, & Play in the Florida Keys Ocean Reef Club Key West, FL Apply Now > Chef de Cuisine Jose Garces is looking for a Chef de Cuisine! Garces Restaurant Grp. Atlantic City, NJ Apply Now > Sous Chef Jose Garces is looking for a Sous Chef! Garces Restaurant Group Atlantic City, NJ Apply Now > Executive Sous Chef Incredible Executive Sous Chef Opportunity For The Right Match? Restaurant Luke San Antonio, TX Apply Now > Personal Chef Looking for Full Time Personal Chef Private Client Pennsylvania Apply Now > Executive Sous Chef Exceptional opportunity for top notch culinary talent! Jonathan Club Los Angeles, CA Apply Now > Working Executive Chef Cat and Fiddle Restaurant Seeking Working Executive Chef The Cat and Fiddle Los Angeles, CA Apply Now > Executive Chef Chef for Sustainable Seafood Restaurant Original Fish Market Pittsburgh, PA Apply Now >  12. Recipe for Manuka Sage Southside by Mixologist Karen Fu of PDT - New York, NY Adapted by StarChefs.com January 2012 Yield: 1 Cocktail INGREDIENTS: 1 ounce Kiuchi Brewery Yuzu Wine 4 fresh sage leaves ¼ ounce Acqua di Cedro 1½ ounces 42 Below Manuka Honey vodka ½ ounce Domaine de Canton ½ ounce fresh yuzu juice METHOD: Carbonate the yuzu wine in a canister. Muddle three sage leaves with the Acqua di Cedro. Combine the vodka, Domaine de Canton, and yuzu juice in a cocktail shaker with ice. Shake and fine strain into a chilled glass. Top off with 1 ounce of the carbonated wine. Garnish with the last sage leaf, smacked to release aromatics.

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