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| Unified Brands Behind the Scenes |
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| Join Chef Paul Kahan and step into his kitchen at The Publican in Chicago, IL to see the FX Series by Randell in action. |
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10. Featured Cookbook: Tupelo Honey Café
Spirited Recipes from Asheville's New South Kitchen
Elizabeth Williams with Chef Brian Sonoskus
Andrews McMeel 2011
It's been more than 10 years since Tupelo Honey Café first introduced the denizens of Asheville, North Carolina, to the farm-to-fork flavor of New Southern cooking. And in that time, Chef Brian Sonoskus has cultivated a roster of richly idiosyncratic recipes-125 of them collected here, in the café's first cookbook. With such a unique cultural heritage (a mishmash of southern, mountain, and its own inborn culture) and a population of vast and various interests, it's not surprising Asheville-and Tupelo Honey Café-is the seat of some delicious and warmly intimate food. The cucumber-and-tomato-heavy Sunshot Salsa is named after the Asheville farm that supplies it with said bounty, and the Southern Fried Chicken Breasts recipe is prefaced by an explanation of the local "We Still Lay" human chicken treatment campaign. ("Our community paid attention to where our food comes from long before The Omnivore's Dilemma," says author Elizabeth Williams). More than conscientious, the cuisine here is conceptually exciting. In an era where southern food has more than busted out of its soul-food, Kentucky-fried stereotypes, Tupelo is a cookbook to dive into.
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| Vitamix Video Series |
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Chef Chris Sheperd of Catalan Food & Wine in Houston, TX shows us how to make Steak Tartare & Foie Gras Smoothie with his
Vita-Prep® 3 |
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| Watch Now > |
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11. Top 10 Jobs
Sous Chef
Sous Chef with diverse talents wanted!!!!
LSG Sky Chefs /strong>
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Looking for an Executive Chef with a Devoted Passion for Food
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Executive pastry Chef Needed to Oversee Upscale Pastry Program
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On-Camera Chef
Hiring an On-Camera chef for eHow Food!
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Lead Line Cooks/First cook
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Maitre d'
Soho Restaurant Looking for Qualified Maitre d’
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New York, NY
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Pastry Chef
FIG Restaurant Santa Monica is Hiring Qualified Chefs
FIG Restaurant Santa Monica
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Executive Sous Chef
Are you a Rising Star?
The Hunter Grp.
Austin, TX
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Chef de Cuisine
Great Opportunity to work with a world-renowned Chef
The Betsy Hotel
Nationwide
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Jr. Sous chef
Be At The Center Of The Action - Talented Sous Chefs Sought
The London West Hollywood
Hollywood, CA
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 12. Recipe for Pozole Rojo from Chefs Ginger Pierce Madson and Preston Madson of Peels - New York, NY
Adapted by StarChefs.com
January 2012
INGREDIENTS:
2 onions, small diced
8 cloves garlic
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
2 tablespoons extra virgin olive oil
5 fresh bay leaves, ground in spice grinder
1 cup chili paste (made with toasted, rehydrated, puréed chilies)
2 16-ounce cans hominy, drained and rinsed in cold water
3 quarts chicken or pork stock
Salt and freshly ground black pepper
METHOD:
Sweat the onion, garlic, oregano, and thyme in the extra virgin olive oil. Add the chili paste and turn up the heat to gently caramelize the chili paste (stir constantly to avoid burning). Turn the heat down and add the hominy; cook for 2 minutes more and add chicken or pork stock. Simmer on low for 1 hour. Season with salt and pepper |
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