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September 23, 2005 - Issue 90 |
| The
Dishrag newsletter |
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IN THIS ISSUE
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Participate & Enter to Win! Send us your original cocktail recipe using Pernod, and you and a guest could win a trip to Paris for Pernod's 200th Anniversary Celebration on November 21, 2005. Three finalists will be brought to San Francisco to mix their cocktail in the final judging round to take place at the San Francisco Rising Stars Revue on October 17th. Submission Deadline: October 3! Click here. |
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1. Dine and Drink Your Way Through
Time Out's Favorite Restaurants |
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| 2. Savory Sandwiches for the Back-to-School
Season |
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| 3. High School Students to Compete
in Johnson & Wales Culinary Challenge |
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| 4. Food Debate: What's So Bad About
Processed Foods? Processed food is tasty, cheap, and convenient - but how bad is it for you? Fast food for all seems like a fabulous technical achievement. Yet critics complain that food processing often benefits the manufacturer first, not the consumer. Added salt, sugar, and fat make food taste good, prompting purchases, even though these fatty foods often lack vitamins, minerals and other necessary nutrients needed for a healthy diet. Read more. |
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| 5. Restaurateurs Hire and Relocate
Hurricane Victims in Hospitality Industry New Orleans is considered by many to be one of the most important food and beverage capitals in the country. In an effort to help victims of Hurricane Katrina we are asking the hospitality community to reach out and hire - and provide relocation assistance - to as many of these displaced individuals throughout the southeast as possible. To participate, go to http://www.starchefs.com/community/hurricane/index.shtml |
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6. Join us at the San Francisco Rising Stars Revue Honorees include: David Bazirgan - Baraka |
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| 7. Take the StarChefs Culinary Arts
Trends Survey Take the StarChefs.com Culinary Trends Questionnaire and tell us your thoughts on emerging trends in culinary arts. You do not have to be an executive chef to complete this survey, but we do encourage all culinary professionals to participate. The questions will take only a few moments of your time and the results will be posted on StarChefs.com to inform you and fellow chefs. Go to http://www.starchefs.com/survey/takesurvey.php?id=281 |
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| 8. Land a Job at StarChefs Jobfinder
Career Fair in San Francisco, October 17th StarChefs.com has organized a JobFinder Career Fair this fall on Monday, October 17th in San Francisco. The Career Fair is your opportunity to market yourself to a diverse group of hospitality employers and attend the 'How to Make It' career panel. Key exhibitors include Ritz-Carlton, Wolfgang Puck Catering, and Fox Restaurant Concepts. Join us later that evening for our Industry-Only Afterparty. Registration for JobSeekers is free. Go to http://www.starchefs.com/events/career_fair/2005/san_francisco/html/index.shtml |
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| 9. What's Hot? What's Not? Get On Top
of the Latest Culinary Trends After touring the country from coast to coast, meeting hundreds of chefs and tasting their food, StarChefs Editor-in-Chief Antoinette Bruno has her finger on the pulse of the latest culinary trends. Come join us as she discusses her experiences at the "What's Hot? What's Not?" seminar at Teatro ZinZanni in San Francisco on Monday, October 17th, 2-3pm, at Pier 29 on the Embarcadero (at Battery). Go to http://www.starchefs.com/events/career_fair/2005/san_francisco/html/index.shtml |
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10. Top 5 Best-Selling Cookbooks
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11. Top 10 Jobs on StarChefs Jobfinder
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| 12. QuickMeals Recipe for Tomato
Confit Tart Dough: Filling: Method: Score the bottoms of 3 Roma tomatoes. In a medium saucepan heat a pot of well salted water, and cook tomatoes until skins just begin to pull away. Immediately submerge in an ice bath or ice cold water. Peel the skins from the tomatoes and remove the stems. Slice the tomatoes into 1/3 inch slices and place them on a lined baking sheet. Season the tomatoes with salt & pepper, drizzle with the olive oil and sprinkle the chopped thyme over the top. Oven roast the tomatoes for at least 20 minutes or until they have lost most of their moisture. Set aside to cool. To make the tart shell, combine the flour and salt in a food processor and pulse to incorporate. Add the butter and pulse the mixture until it is pea-sized. Add the water and pulse until incorporated. Pour the dough out onto a table and form it into a ball. Wrap the dough with plastic and refrigerate for an hour. Raise oven temperature to 350º F. Roll out the dough to fit an 11 inch tart shell. Blind bake the dough for 20 minutes, (cover dough with parchment and dried beans). Remove the parchment and cook for and additional 5 minutes. Meanwhile, melt the butter in a sauté pan over medium heat and sauté the garlic and onion until translucent. Whisk the eggs, egg yolk, cream and herbs together in a stainless bowl. Add the flour and onion mixture to the eggs and mix well. Fill the tart shell with the mixture. Dot the tart with the cheese. Bake the tart for 10 minutes on sheet tray. Remove and top with tomato confit. Cook for an additional 10 minutes or until set. Serving Suggestions: Serve with a simple salad or soup. Wine Pairing: Marsanne |
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
and learn celebrity chefs' secrets for preparing fast and easy weeknight
recipes. |
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| Newsletter Editor: Amy Tarr |
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| StarChefs
. . . the magazine for culinary insiders |
