IN THIS ISSUE
- A Tribute to Julia Child
- The Rogue Nation of Ales
- Summer Sorbets
- Botox for Wine
- Best in Show: Featured Products at the Western Foodservice Expo
- Top 5 Jobs on StarChefs JobFinder
- Recipe for Red Snapper with Artichokes, Olives and Roasted Tomatoes
by Chef Ron Reda
If you like food. A lot. Visit
www.starchefs.com |
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here.
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| 1. A
Tribute to Julia Child
StarChefs bids farewell to Julia Child, America’s first celebrity
chef. Julia single-handedly changed the way we think about food in this
country. With a dozen cookbooks to her credit and untold hours of delightful
television shows, she demonstrated her mastery of French cooking with
unparalleled grace and ease. We thank her for her contributions to the
culinary world, and especially for teaching us to savor life.
http://www.starchefs.com/JChild/html/biography.shtml
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2. The Rogue Nation of Ales
In 1988 Jack Joyce, Rob Strasser, and Bob Woodell opened Rogue’s first
brewpub in Ashland, Oregon. The next year they were ready to open a second
location in Newport, Oregon, and John C. Maier, their current brewmaster,
joined on. Rogue has continued to expand, with several brewpubs across the
Northwest and a long line of exciting bottled beers with screwball names
like Spiny Lumpsucker and Yellow Snow.
http://www.starchefs.com/features/star_brewers/html/rogue_ale.shtml |
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| 3. Summer Sorbets
Making homemade sorbet is one of the easiest ways to provide a refreshing
finish to a summertime meal. But just because the technique is simple
doesn’t mean the flavors need to be basic or boring. Use your imagination
- combine sweet and savory flavors that surprise the taste buds. Chef
Brad Farmerie of Public in New York offers up four scoops of inspiration
with his sorbet recipes.
http://www.starchefs.com/features/sorbets/html/index.shtml
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| 4. Botox for Wine
If you want a glass of wine to wind down with at the end of
the day, opening a bottle at home could mean throwing away the remainder.
Richer red wines can last a day or two after opening, but usually not
longer, and whites often don’t make it overnight. Fortunately a
few companies have developed some gadgetry to make an opened bottle live
a bit longer. Our Wine Editor, Jim Clarke, puts them to the test.
http://www.starchefs.com/wine/features/html/preservers.shtml
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| 5. Best in Show: Featured Products
at the Western Foodservice Expo
StarChefs got a sneak preview of the new products that will
be on display at the Western Foodservice and Hospitality Expo. The Expo
brings foodservice suppliers in touch with buyers and will be held at
the Los Angeles Convention Center beginning Saturday, August 28, 2004
and continuing through Monday, August 30, 2004.
http://www.starchefs.com/events/wf_expo/2004/html/best.shtml
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| 6. Top 5 Jobs
- Sous Chef
The Barclay - Starr Restaurant Organization
Stephen Starr's Newest Restaurant!
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172130&positionid=
- Chef de Cuisine
Cafeteria
Join Our Team and Work in a Great Environment
New York & Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172126&positionid=
- Cook
Windsor Court Hotel
Top Hotel in New Orleans Seeks Cooks!
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172123&positionid=
- General Manager
Cambridge Hospitality Management
Experienced GMs Needed for New Ventures
Iowa, Wisconsin
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172060&positionid=
- Sommelier
The Ritz-Carlton, Buckhead
Experienced Sommelier Wanted to Join Our Award-Winning Family
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172106&positionid=
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| 7. Recipe for Red Snapper
with Artichokes, Olives and Roasted Tomatoes
Chef Ron Reda of Dish at The River Inn – Washington, DC
Adapted by StarChefs
Yield: 4 Servings
Ingredients:
- 4 large (or 8 - 12 small) artichoke hearts, quartered
- 16 pearl onions, peeled
- 8 oven-roasted tomatoes (or use sun-dried tomatoes in oil)
- 16- 20 black olives, chopped
- 4 Tablespoons olive oil
- 4 (7-ounce) red snapper fillets
Method:
Preheat oven to 400°F.
Bring a large sauté pan to medium-high heat. Heat 2 Tablespoons
olive oil and sauté artichokes, onions, and tomatoes with salt
and pepper until tender. Add olives and sauté for another minute.
In a separate pan heat another 2 Tablespoons of olive oil until very
hot. Place snapper in the pan skin-side down, and sear until flesh appears
white halfway through thickness of fish. Turn fish over and place in oven
for several minutes until flesh is cooked throughout.
To serve, distribute sautéed mixture equally among four plates
and place one snapper fillet on top. Garnish plate with a drizzle of extra
virgin olive oil and serve.
Wine pairing:
A crisp, grassy white such as the Lucien Crochet “La Croix du Roy”
Sancerre 2002 |
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Are you curious to know what top chefs whip up for families and
friends at a moment’s notice? Check out QuickMeals for fast and
easy recipes from the country's hottest chefs.
Click
here for more information
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| Newsletter Editor: Amy Tarr |
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StarChefs
. . . If you like food. A lot.
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