1. Editor’s Dish: Are We Killing Our Children?
2. Opening Up Your Own Restaurant: Guidelines from StarChef's Accounting Expert
3. A Food Debate on Spain's New Cuisine
4. StarChefs Studio Techniques – Chef Wylie Dufresne’s Breast of Squab
5. Ninth Annual Harvest in the Square, New York - September 23, 2004
6. Star Cookbook: Cooking for Kings by Ian Kelly
7. James Beard Foundation President Resigns: Announce Major Governance Changes
8. Restaurants Against Hunger
9. Featured Sommelier: Ken Collura of El Monte Sagrado, Taos, NM
10. For Chocolate Lovers Only: September
11. Star Vintner Domaine Drouhin Oregon
12. Swingin’ Porch Suppers
13. Top 5 Jobs on StarChefs JobFinder
14. Recipe for Whipped Feta from Chef Ana Sortun of Oleana – Cambridge, MA
    
    

1. Editor's Dish: Are We Killing Our Children?
Obesity is on the rise among the American population. The percentage of overweight adults and children continues to rise. With as much as half of a child's weekly meals provided by schools today, an overhaul of the national school lunch program is long overdue. Read more…
http://www.starchefs.com/features/editors_dish/obesity/index.shtml

3. A Food Debate on Spain's New Cuisine
Spain’s chefs have been hailed the world over as the new vanguard of the culinary arts. But what’s so special about their alta cocina? Their food is an experience that engages all of the senses. They take risks in their work, and they challenge and inspire other chefs to embrace the artistic principles implied in the term “culinary arts.” Read more…
http://www.starchefs.com/features/food_debates/spanish_cuisine/index.shtml

4. StarChefs Studio Techniques – Chef Wylie Dufresne’s Breast of Squab
Watch Chef Wylie Dufresne of WD-50 in New York demonstrate his technique for poaching squab at Lo Mejor de la Gastronomía in San Sebastian.
http://www.starchefs.com/events/studio/techniques/WDufresne/index.shtml

5. Ninth Annual Harvest in the Square, New York - September 23, 2004
Join 45 of Union Square's top-rated neighborhood restaurants in the 9th Annual Harvest in the Square celebration. Proceeds from the event will go towards improvements and beautification of Union Square Park. Read more…
http://www.starchefs.com/news/press_releases/html/newsdetails.php?news_id=475

6. Star Cookbook: Cooking for Kings by Ian Kelly
Before Emeril, before Julia, and even before Escoffier, there was Carême. Writer and actor Ian Kelly is the first to publish an English biography of Antonin Carême, the world’s first celebrity chef. Read more…
http://www.starchefs.com/features/cookbooks/star_cookbooks/html/careme.shtml

7. James Beard Foundation President Resigns: Announce Major Governance Changes
Leonard Pickell, President of the James Beard Foundation since 1996, announces his resignation following a three-month investigation of The Foundation's expenditures. Read more…
http://www.starchefs.com/news/press_releases/html/newsdetails.php?news_id=494

8. Restaurants Against Hunger
Dine out on October 19th at your favorite restaurants in New York, Boston, Chicago, Los Angeles, San Francisco, or Washington, DC and join Action Against Hunger in the fight against world hunger. Read more…
http://www.starchefs.com/events/restaurants_against_hunger/2004/html/index.shtml

9. Featured Sommelier: Ken Collura of El Monte Sagrado, Taos, NM
Wine has played a vivid role in Ken Collura’s life since his childhood in Manhattan’s Greenwich Village, where his grandfather made wine from a wooden press in the basement. As sommelier at El Monte Sagrado, Collura oversees the winelist at the resort’s restaurant De La Tierra, as well as the Anaconda Bar and a variety of classes and special events. Read more…
http://www.starchefs.com/wine/ask_Sommelier/wine.php

10. For Chocolate Lovers Only: September
Stephanie Zonis extols the virtues of La Dolce Gourmet’s truffles and other treats made from high-quality Belgian chocolate. Their confections are made in small quantities, with no preservatives or waxes. Each recipe is thoroughly tested to perfection. Read more…
http://www.starchefs.com/chocolate_lovers/index.shtml

11. StarVintner Domaine Drouhin Oregon
A French invasion sent ripples through the Oregon winemaking community in 1988. They didn’t come en masse, the way Champagne producers came to California. Only one producer - Maison Joseph Drouhin - made the journey, but its impact on Oregonian winemaking was dramatic. Read more…
http://www.starchefs.com/wine/starvintners/html/drouhin/drouhin.shtml

12. Swingin’ Porch Suppers
Pull on your favorite cardigan and gather your friends and family for an outdoor supper of hearty, cool weather comfort food - it's exactly what you've been craving after a long, hot summer. Read more…
http://www.starchefs.com/features/porch_suppers/2004/html/index.shtml

13. Top 5 Jobs

1. Sous Chef
   Great Position at Italian Family Dining Restaurant
   Hospitality Advisory Services
   New Jersey
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=173079&positionid=
   
   
2. Line Cook
   Work under famed Chef Gerard Maras at Ralph's on the Park
   Ralph Brennan Restaurant Group
   Louisiana
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172719&positionid=
   
   
3. Executive Chef
   Join Our New Restaurant Venture
   Cambridge Hospitality Management
   Iowa
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172539&positionid=
   
   
4. Pastry Chef
   Your Opportunity To Really Shine Aside Star Chef Norman Van Aken
   Norman's
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=173539&positionid=
   
   
5. Sushi Chef
   Work for Iron Chef Morimoto in Philly Hotspot
   Morimoto - Starr Restaurant Organization
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172399&positionid=

14. Recipe for Whipped Feta with Sweet & Hot Peppers
From Chef Ana Sortun of Oleana – Cambridge, MA
Adapted by StarChefs


Yield: 8-10 Servings

Ingredients:

• 3 red bell peppers, roasted, peeled and seeded
• 2 cups sheep’s milk French feta
• 1 teaspoon Aleppo chiles*
• ½ cup olive oil
• 1 teaspoon lemon juice
• 1 teaspoon urfa chiles*
• ½ teaspoon smoked black pepper*

*Available at specialty markets

Method:
Puree roasted red peppers in a food processor fitted with a metal blade. Add the remaining ingredients and process until mixture is smooth and creamy.

Sprinkle with additional urfa chiles. Serve with sliced baguette or toasted pita triangles.

Shop for the Latest Cookbooks on StarChefs
We’ve partnered with Jessica’s Biscuit® eCookbooks to bring you the best selection of cookbooks at a steep discount. Now offering free shipping!
http://www.starchefs.com/cookbook/html/index.shtml