1. Holiday Baking - From the Simple to the Sublime
2. Don't Miss the Gastronomic Summit in Madrid
3. Holiday Dinner from Chef Gabriel Kreuther of The Modern at MoMA
4. Holiday Happiness: Crowd-pleasing Wines
5. Techniques: Making Vietnamese Sauces
6. Tickets for the Chicago Rising Stars Revue are on Sale Now
7. Learn How to Make It from Chicago's Rising Star Chefs
8. Top 5 Best-Selling Cookbooks
9. Top 10 Jobs on StarChefs JobFinder
10. QuickMeals Recipe for Fresh Lemon Tart
    
    
    the magazine for culinary insiders www.starchefs.com

1. Holiday Baking - From the Simple to the Sublime
Each holiday season presents professional chefs and pastry chefs with the challenge of creating desserts that strike a balance between the familiar comforts of tradition and the need to impress diners with novel use of flavors and techniques. From the simple to sublime, holiday desserts should be celebratory and capture the spirit of the season.
http://www.starchefs.com/features/holiday_baking/2005/html/index.shtml

2. Don't Miss the Gastronomic Summit in Madrid
The fourth annual Madrid Fusion-International Gastronomic Summit is a three-day conference of techniques demonstrations, tastings, and culinary lectures by world-renowned chefs. This year's program is loaded with American Chefs, including Thomas Keller, Charlie Trotter, Norman Van Aken, Ken Oringer, Homaro Cantu, Josh DeChellis and Wylie Dufresne. They will join Spanish master chefs Juan Mari and Elena Arzak, Martin Berasategui and Ferran Adria, and others, in demonstrating their latest cooking techniques.
http://www.starchefs.com/events/madrid_fusion/2006/index.shtml

3. Holiday Dinner from Chef Gabriel Kreuther of The Modern at MoMA
Chef Gabriel Kreuther's holiday menu tempts and inspires. As the Executive Chef of The Modern at the newly renovated Museum of Modern Art in New York City, Chef Kreuther showcases his Alsatian culinary roots amidst a setting of sleek mid-century furnishings. Chef Kreuther's ambitious, technique-driven cuisine rises to meet the challenge of the heightened expectations of holiday diners. Included in this year's feast are langoustine-and scallop-stuffed cabbage, chorizo-crusted cod, and a capon roast with chestnut foie gras stuffing. To complete the festive meal, Chef Kreuther proposes a banana pecan souffli.
http://www.starchefs.com/features/holiday_dinner/2005/html/index.shtml

4. Holiday Happiness: Crowd-pleasing Wines
You can't make everybody happy, but if there's a time of year when we try - or, at least, when we're most inclined to try - it's the holidays. So are there really wines that you can pour, confidently knowing that everyone will enjoy it? Probably not - after all, some people won't even cross the white-red divide. That said, some wines are certainly more likely than others to go over well. But there's a danger: trying to please everyone can lead to lowest-common-denominator wines: mediocrity. With these dangers in mind, here are our holiday suggestions for crowd-pleasing wines, broken down into whites, reds, and sparklers, and touching on three price points: Wallet-Watching ($10-$15), Celebrating but Sane ($25-$40), and Splurge-Worthy ($50 and up).
http://www.starchefs.com/wine/features/html/holiday_wines05/html/index.shtml

5. Techniques: Making Vietnamese Sauces
Authentic fish sauce takes anywhere from 6 to 12 months to prepare. Production entails an exacting fermentation process accompanied by an unbearable stench. The bottled fish sauce can be purchased at Asian markets, however it is not ready-to-serve. The products forms the base for various Vietnamese sauces, depending on the kinds of seasonings and aromatics that are added. Eric and Sophie Bahn of Monsoon in Seattle, Washington prefer Viet Huong/Three Crabs brand sauce.
http://www.starchefs.com/events/studio/techniques/ESBahn/index.shtml

6. Tickets for the Chicago Rising Stars Revue are on Sale Now
This not-to-be-missed culinary event showcases the up-and-coming talent of Chicago. Join us for this gala walk-around tasting on December 13th at The Fairmont Chicago Hotel, from 7-9pm. Tickets are $85 per person in advance, $95 at the door. For more information and to purchase tickets, go to http://www.starchefs.com/chefs/rising_stars/2005/chicago/html/index.shtml

Honorees include:

Homaro Cantu - Moto

Graham Elliot Bowles - Avenues at the Peninsula Hotel

Paul Virant - Vie

Missy Robbins - Spiaggia

Gene Kato - Japonais

Todd Stein - mk

Jason Hammel and Amalea Tshilds - Lula Cafi

Pastry Chef Tara Lane - Blackbird

Pastry Chef Mindy Segal - HOTCHOCOLATE

Pastry Chef Alex Stupak - Alinea

Bar Chef Adam Seger - Nacional 27

Sommelier Fernando Beteta - NoMi at the Park Hyatt Hotel

Host Chef Noah Bekofsky - Aria at The Fairmont Chicago Hotel

7. Learn How to Make It from Chicago's Rising Star Chefs
Don't miss an opportunity to hear the Chicago Rising Star Chefs talk about their culinary experiences, education, and how they've achieved success in some of the country's most renowned kitchens. Topics such as identifying a mentor, opening up your own restaurant, and hiring practices will be discussed. This interactive panel discussion gives culinary students and foodservice industry professionals the opportunity to learn how to advance their careers and to discuss the difficulties and rewards of the industry. Monday, December 12, 4:30-6pm at Kendall College, School of Culinary Arts. This seminar is free of charge and open to the public. Click here to register: http://www.starchefs.com/tickets/registration.php

8. Top 5 Best-Selling Cookbooks
StarChefs has partnered with Jessica's Biscuit) eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including these best sellers. Now offering free shipping on purchases of $25 or more!

1. Silver Spoon
   By The Editors of Silver Spoon
   http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34253&searchvalues=&searchlogic=advsearch
   
   
2. Rachael Ray 365 No Repeats: A New 30-Minute Meal for Every Day of the Year
   By Rachel Ray
   http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34351&searchvalues=&searchlogic=advsearch
   
   
3. Charcuterie: The Craft of Salting, Smoking, and Curing
   By Michael Ruhlman and Brian Polcyn
   http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34394&searchvalues=&searchlogic=advsearch
   
   
4. Tapas: A Taste of Spain in America
   By Jose Andres
   http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_34465&searchvalues=&searchlogic=advsearch
   
   
5. Blue Willow Inn Bible of Southern Cooking: More than 500 Essential Recipes Southerners have Enjoyed for Generations
   By Louis and Bille Van Dyke
   http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_34688&searchvalues=&searchlogic=advsearch

9. Top 10 Jobs on StarChefs JobFinder

1. Sous Chef
   Great Opportunity at Top Boston Hotel
   The Charles Hotel
   Massachusetts
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198891&positionid=
   
   
2. Line Cook
   Acclaimed Restaurant in Louisiana Seeking Line Cooks
   NOLA Restaurant
   Louisiana
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198821&positionid=
   
   
3. Pastry Chef
   Develop Dessert Menus For All of Our F&B Outlets!
   Willows Lodge
   Washington
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198864&positionid=
   
   
4. Line Cooks
   Join the Team at Jean-Georges' Spice Market
   Spice Market
   New York
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198780&positionid=
   
   
5. Garde Manger Chef
   Five Diamond Kitchen Seeking Chef with Garde Manger Experience
   Hilton Short Hills
   New Jersey
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198341&positionid=
   
   
6. Housekeeping Supervisor
   Opportunity at Newly Renovated Luxury Hotel
   Fairmont Newport Beach
   California
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198380&positionid=
   
   
7. Chef de Partie
   Seeking International Chef in San Diego
   HRC International
   California
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=197743&positionid=
   
   
8. Executive Chef
   Top Chef Wanted at Our Flagship Restaurant in Santa Monica
   Border Grill / Ciudad
   California
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198969&positionid=
   
   
9. Pastry Cook
   Fine Dining Opportunity for Candidate with Flexible Schedule
   Renaissance Cleveland Hotel
   Ohio
   http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198212&positionid=
   
   
10. Pastry Apprentice
    Get Your Start with The Ritz-Carlton
    The Ritz-Carlton, Buckhead
    Georgia
    http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=198260&positionid=

10. QuickMeals Recipe for Fresh Lemon Tart
Chef Andri Rochat of Alizi - Las Vegas, NV
Adapted by StarChefs.com

Yield: 1 9- or 10-inch tart, about 8-10 servings

Ingredients:

Sweet Tart Dough:
1 ½ cups flour
6 Tablespoons sugar
10 Tablespoons butter, softened
1 egg yolk
1 Tablespoon cream

Lemon Filling:
6 eggs
5 egg yolks
Zest of 2 lemons, grated
1 cup lemon juice
1 ½ cups sugar
2 sticks butter, cut into ½-inch cubes

Method:

For the Sweet Tart Dough:
Mix flour and sugar. Add soft butter, egg yolk and cream. Mix until all ingredients are incorporated. Do not overwork the dough. Pat dough into a disk, wrap with plastic wrap and let rest for approximately 20 minutes in a cool place.

Preheat oven to 375°F.

Roll out the dough between lightly floured sheets of plastic wrap and transfer dough to a 9- or 10-inch, loose-bottomed tart pan. Trim dough to fit pan. Prick the dough with a fork to prevent dough from puffing up as it bakes. Set pan on a baking sheet and bake until dough is just set and lightly golden, about 15 to 20 minutes. Remove from oven and let cool on a rack.

For the Filling:
Combine eggs, egg yolks, lemon juice, lemon zest and sugar in a stainless steel bowl. Set bowl over (not in) a saucepan of simmering water and blend with a whisk until mixture has a thick, paste-like consistency. Do not mix aggressively. Remove bowl from heat and add butter, whisking slowly. Pour filling in tart shell and smooth the top with a spatula. Let cool in refrigerator.

To Serve:
Garnish with lemon wedges, sprinkle with powdered sugar. Brown with a blow torch, if desired.

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. For the holidays, StarChefs is offering an all-access one-year subscription for only $19.99. Click below to send the foodie in your life the perfect Christmas gift:
https://www.starchefs.com/recipes/quick_meals/register.php