IN THIS ISSUE
- Feature: NYC Farmers’ Market Produce Hounds
- NYC’s Bravest Spice Up Competition at the Third Annual Iron
Skillet Celebrity Cook Off on October 4th
- StarBrewer: Belgium’s Brasserie Dubuisson
- Dutch Gin: The Traditional and the Modern
- Top 5 Jobs on StarChefs JobFinder
- Recipe for Baked Rigatoni by Chefs Brooke Williamson and Nick Roberts
of Amuse Café – Venice, CA
If you like food. A lot. Visit
www.starchefs.com |
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| 1. Feature:
NYC Farmers’ Market Produce Hounds
Recently we visited the Union Square Farmers’ Market in New York
City, where farmers, chefs, and discerning produce fans convene every
Monday, Wednesday, Friday, and Saturday – year-round, rain or shine.
The market is a prime social scene for the city’s chefs, and on
separate excursions, we were joined by Peter Hoffman of Savoy, Marco Moreira
of Tocqueville, and Cyril Renaud of Fleur de Sel. These three talented
chefs put their produce where their mouths are. Read more…
http://www.starchefs.com/features/food/farmers_market_chefs/index.shtml
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2. New York's Bravest Spice Up Competition at the Third Annual Iron Skillet Celebrity Cook Off
For the third year in a row, New York City's top firefighters will set out to prove that fighting fires is not the only thing that makes them winners. The September Space Third Annual Iron Skillet Celebrity Cook Off will take place on Monday, October 4th from 6-9 p.m. at Strata on the corner of Broadway and E. 21st Street. The showdown will pit five New York firefighters against five top New York chefs in a blazing competition. Read more…
http://www.starchefs.com/news/press_releases/html/newsdetails.php?news_id=504 |
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| 3. StarBrewer: Belgium's Brasserie
Dubuisson
Belgium is considered by many beer-lovers to be the fatherland of beer
(despite Germany and England’s conflicting claims), and Brasserie
Dubuisson is one of the country’s top brewers, being the oldest
family-owned brewery in Wallonia still in operation. Since they opened
their doors in 1769, the Dubuissons have kept it in the family and are
now in their eighth generation of running the brewery. Read more…
http://www.starchefs.com/features/star_brewers/html/scaldis.shtml
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| 4. Dutch Gin: The Traditional
and the Modern
Gin is a quintessentially English drink. However, gin’s
beginnings actually lie across the Channel in Holland. Our Wine Editor,
Jim Clarke, offers some insight into the range of today’s Dutch
gins, as well as a brief guide to some of Amsterdam’s proeflokalen
or “tasting houses” – the traditional places to enjoy
gin. Read more…
http://www.starchefs.com/wine/starspirits/html/dutch_gin/index.shtml
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| 5. Top 5 Jobs
- General Manager
Top-Rated Hotel is Seeking GM
Anonymous
Washington D.C.
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=174083&positionid=
- Lead Cook
Looking for Chefs of the Future
Aster Restaurant
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=174040&positionid=
- Entry-Level Cook
Cook for the Stars!
Wolfgang Puck Catering & Events
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=174011&positionid=
- Bartender
Great Bartending Opportunity!
The Ritz-Carlton, Phoenix
Arizona
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=173623&positionid=
- Sous Chef
Experienced Chef Wanted to Join Our Team
Buckhead Life Restaurant Group
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=173499&positionid=
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| 6. Recipe for Baked Rigatoni
From Chefs Brooke Williamson and Nick Roberts
of Amuse Café - Venice, CA
Adapted by StarChefs
Yield: 6 Servings
Ingredients:
- 2 cups tomato juice
- 2 cups heavy cream
- ½ cup mascarpone cheese
- 3 Tablespoons canola oil
- ½ cup Cremini mushrooms, sliced
- 3 cloves garlic, sliced
- ¼ cup sun dried tomatoes, sliced
- ¼ cup Parmesan cheese, grated
- 9 cups cooked rigatoni
- ¼ cup breadcrumbs
- Salt to taste
Method:
In a medium saucepot over medium heat, add the tomato juice and cream.
Reduce mixture to about 2/3 of the starting quantity. Add the mascarpone
and stir until it has melted. Take the sauce off the heat and set aside.
In a large sauté pan over high heat, add the oil, mushrooms, garlic, and
tomatoes. Cook the vegetables until the mushrooms are soft and add the
sauce. Add the cooked pasta and toss until all of the pasta is well coated,
and season to taste with salt. Divide the pasta between six oven-safe
dishes or one large casserole dish to serve family style. Sprinkle the
top with breadcrumbs and Parmesan and place dishes into preheated 350°F
oven for about 5 minutes, or until the top is brown. Serve immediately.
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Shop for the Latest Cookbooks on StarChefs
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http://www.starchefs.com/cookbook/html/index.shtml
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| Newsletter Editor: Amy Tarr |
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StarChefs
. . . If you like food. A lot.
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