1. Halloween Cooking For Kids
2. Australian Boutique Wine: Annvers
3. For Chocolate Lovers Only November
4. Je M’Appellation
5. The Kiwi: A Fuzzy Fruit From the Far East
6. Bar Chefs Rise from the Ashes
7. Top 5 Jobs on StarChefs JobFinder
8. Top 10 Bestselling Cookbooks
9. The 18th Annual James Beard Foundation Holiday Auction and Dinner
10. Recipe for Carbonnade Flamande by Chef Tony Liu of August – New York
    
    

1. Halloween Cooking For Kids
Looking for some fun Halloween activities for the kids? The chefs from Eleven Madison Park share their entertaining Halloween recipes to get kids cooking up their own treats. Read more.
http://www.starchefs.com/features/cooking_with_kids/halloween/index.shtml

3. For Chocolate Lovers Only November
Stephanie Zonis reveals her plan to clone Lillie Belle Farms’ Jeff Shepherd, a successful oil painter, organic berry farmer, jam-maker and chocolatier. Sound intriguing? Read more.
http://www.starchefs.com/chocolate_lovers/2004/html/nov/index.shtml

4. Je M'Appellation
Most wine appellations are derived from geographical features or towns, but there are exceptions. On top of the practical use of appellations, many of the names have pretty good back-stories. Join our wine editor, Jim Clarke, and play the name game. Read more.
http://www.starchefs.com/wine/features/html/appellation_madness.shtml

5. The Kiwi: A Fuzzy Fruit From the Far East
With its brown, fuzzy skin and egg-like shape, the kiwi fruit doesn't look too appealing from the outside. But beneath its rough exterior is an exotic treat. Kiwis are grown domestically in California and are available year round thanks to the opposite summer seasons of Chile and New Zealand – two major producers of the fruit. Read more.
http://www.starchefs.com/features/kiwi/html/index.shtml

6. Bar Chefs Rise from the Ashes
At the end of the 19th century the bartender was a respected figure around America. It's hard to say when their sense of craft faded, but now a new title - and with it, a new attitude - has appeared: the bar chef. As the chef is to a line cook, so is the bar chef to today's bartender. Read more.
http://www.starchefs.com/features/trends/bar_chefs/index.shtml

7. Top 5 Jobs

1. Executive Chef
   Colorado
   Aspen Skiing Company
   Great Opportunity for Experienced Chef in Aspen
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=176160&positionid=
   
   
2. Chef de Cuisine
   Doha
   The Ritz-Carlton, Doha
   Luxury Hotel Position in Exotic Locale
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=176142&positionid=
   
   
3. Baking Co-Instructor
   Vermont
   New England Culinary Institute
   Rewarding Job Teaching First-Year Culinary Students
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=176080&positionid=
   
   
4. Prep Cook
   Virginia
   Aster Restaurant
   Tremendous Growth Potential for Driven Candidates
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175984&positionid=
   
   
5. General Manager
   New Jersey
   Ocino - Hospitality Advisory Services
   Family Style Italian Start-up Seeking Enthusiastic GM
   http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175981&positionid=

8. Top 10 Best-Selling Cookbooks
StarChefs has partnered with Jessica's Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including on these best sellers. Now offering free shipping on purchases of $25 or more!

1. Bouchon
2. The Gourmet Cookbook
3. King Arthur Flour Cookie Companion
4. Fast Food My Way
5. Barefoot in Paris
6. Marcella Says...
7. Pie
8. Breath of a Wok
9. Ultimate Muffin Book
10. King Arthur Flour Baker's Companion

9. The 18th Annual James Beard Foundation Holiday Auction and Dinner
This year's theme is Omakase: A Celebration of Modern Japanese Cuisine. The dinner will showcase Japanese chefs who are creating a unique contemporary cuisine here in America. Click here for more information and to buy tickets.
http://www.jamesbeard.org/events/gala/2004/auction.shtml

10. Recipe for Carbonnade Flamande
From Chef Tony Liu of August – New York, NY
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

• 2 pounds boneless beef short ribs
• Salt and pepper, to taste
• 4 ounces all-purpose flour
• Vegetable oil, as needed
• 1 pound onions, sliced ¼-inch thick
• 8 ounces Chimay beer, red label
• 12 ounces beef or chicken stock
• 1 sprig rosemary
• 1 sprig thyme
• 1 bay leaf
• 2 ounces Dijon mustard

Method:
Cut short ribs into four equal portions. Season liberally with salt and pepper. Dust meat with flour. Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Sear and brown the short ribs on all sides. Remove meat from pot. Reserve some of the fat in the pan and cook the onions until they are well caramelized. This process may take some time.

Add Chimay beer to pot and reduce by three-fourths. Add the stock and bring to a boil. Return the meat back to the pan. Tie the herbs together kitchen twine and add to the pot. Cover the pot with a lid or aluminum foil and place in a 350°F oven for approximately 1½ hours, or until fork tender.

Remove the meat from the pot, and reduce the liquid to a sauce consistency. Spread some mustard on top of the beef and return meat to the pot. Place the pot back in the oven, basting often for about 10 minutes or until well glazed.

Serve short ribs with mashed potatoes, glazed carrots, or buttered egg noodles.

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