1. New Year’s Breakfast 2006: Resolutions You’ll Love to Keep
2. Winter Drinks Party: A Collection of Cocktails to Heat up Your Holidays
3. Gift Ideas for Chefs, Just in Time for the Holidays
4. Travel to Piedmont: An Italian Culinary Getaway Worthy of a Gold Medal
5. Blaufränkisch: Winter Winner
6. The Hottest Kitchen Equipment of 2005
7. Nominate 2006 Rising Stars in New York, Boston and Washington, D.C.
8. Rising Stars Revue Behind-The-Scenes Photos from Las Vegas, San Francisco and Chicago
9. Take StarChefs’ Annual Salary Survey and Win a Trip to Paris
10. Top 5 Best-Selling Cookbooks
11. Top 10 Jobs on StarChefs JobFinder QuickMeals Recipe for Humboldt Fog and Chorizo Frittata from Chef Yves Fournier
    
    
    the magazine for culinary insiders www.starchefs.com

1. New Year's Breakfast 2006: Resolutions You'll Love to Keep
The first of the year is your first chance to begin living out your New Year’s resolutions, a tradition dating back to the early Babylonians. You may decide to rid yourself of old habits. You may decide to begin new ones. Either way, celebrate the cosmic egg of 2006 with an epicurean New Year’s Day breakfast full of nourishment worthy of this special occasion.
http://www.starchefs.com/features/new_year_breakfast/2006/html/egg_en_cocotte_t_maws.shtml

2. Winter Drinks Party: A Collection of Cocktails to Heat up Your Holidays
Bar chefs from around the country have mixed, stirred, shaken and poured some outstanding beverages to heat up your cocktail party or bar menu this winter. Unthaw a wintry night by offering your guests a Golden Pomes, a Carlos Cocktail, a Hemingway or a Sensation.
http://www.starchefs.com/features/drinks_party/volume_05/html/index.shtml

3. Gift Ideas for Chefs, Just in Time for the Holidays
What do you get for the chef who has everything? We asked some of our 2005 Rising Stars what their indispensable kitchen tools are. Here are some of their must-haves. Keep this list in your back pocket when you’re shopping for your favorite chef or foodie.
http://www.starchefs.com/features/chef_gift/2005/html/index.shtml

4. Travel to Piedmont: An Italian Culinary Getaway Worthy of a Gold Medal
As the third largest region in Italy, Piedmont has long been recognized as a destination for vacationing chefs and food and wine lovers in-the-know. It is home to the elusive white truffle, and the premier Italian wines of Barolo and Barbaresco. Despite these noteworthy products, Piedmont has remained in the shadows of its more popular southern neighbors and the glitzier coastal destinations. But this is all about to change. In February 2006, all eyes will turn to this mountainous region in Northwest Italy when it hosts the Winter Olympics. The restaurants of the regions – and the chefs who run their kitchens – are getting ready to show everyone what makes the cuisine of Piedmont so special.
http://www.starchefs.com/features/travel/piedmont/html/index.shtml

5. Blaufränkisch: Winter Winner
When people talk about a “winter wine,” they often mean a hearty, full-bodied red that warms you up inside. But when winegrowers talk about “winter winegrapes,” they sometimes mean a vine that’s able to survive at cold temperatures. Blaufränkisch has become a go-to grape for many vineyards which have to take on winter weather, the likes of which more Mediterranean grapes never see.
http://www.starchefs.com/wine/features/html/blaufrankisch/html/index.shtml

6. The Hottest Kitchen Equipment of 2005
Sous vide and foams were demystified this year, no longer the rarefied techniques of avant guard masters. Here’s a look back at the year’s hottest equipment that made these and other innovative cooking methods possible. Chef Shea Gallante of Cru in New York City has the most high-tech equipment per square foot in his kitchen, boasting every single piece of equipment on this list. Even so, he warns, “If you don’t understand the basic foundation of cooking, then none of this new stuff applies.”
http://www.starchefs.com/features/tools_of_the_trade/issue2/html/index.shtml

7. Nominate 2006 Rising Stars in New York, Boston, and Washington DC
StarChefs.com is accepting nominations for Rising Stars in New York, Boston, and Washington DC. These industry awards recognize the country’s top up-and-coming chefs, pastry chefs, bar chefs and sommeliers who demonstrate exceptional ability, motivation, and the potential to have a positive impact on the culinary field. To nominate a Rising Star click here:
http://www.starchefs.com/survey/takesurvey.php?id=141

8. Rising Stars Revue Behind-The-Scenes Photos from Las Vegas, San Francisco and Chicago
If you missed these events, check out StarChefs’ behind-the-scenes photos, including our most recent Rising Stars event in Chicago.

For behind-the-scenes photos from Las Vegas Rising Stars Revue click here:
http://www.starchefs.com/chefs/rising_stars/2005/las_vegas/html/photos.shtml

For behind-the-scenes photos from San Francisco Rising Stars Revue click here:
http://www.starchefs.com/chefs/rising_stars/2005/sf/html/photos.shtml

For behind-the-scenes photos from Chicago Rising Stars Revue click here:
http://www.starchefs.com/chefs/rising_stars/2005/chicago/html/photos.shtml

9. Take StarChefs’ Annual Salary Survey and Win a Trip to Paris
StarChefs.com is conducting our second annual food industry salary survey, and everyone who participates will automatically be entered to win an all-expense paid trip to Paris provided by Pernod, the international anise spirit. The survey will gather data on salaries for all types of jobs in the foodservice industry with breakdowns for age, gender and racial groups. It will be completely anonymous, and the results will be available only to those who participate! Please help us shed light on these important statistics, which, hopefully, will empower you when either hiring your next employee or searching for your next job in the industry. This survey will just take a moment, and you and a guest may find yourselves in the heart of Paris. http://www.starchefs.com/survey/takesurvey.php?id=481

10. 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
   Click to View
   
   
2. Rachael Ray 365 No Repeats: A New 30-Minute Meal for Every Day of the Year
   By Rachel Ray
   Click to View
   
   
3. Tapas: A Taste of Spain in America
   By Jose Andres
   Click to View
   
   
4. Charcuterie: The Craft of Salting, Smoking, and Curing
   By Michael Ruhlman and Brian Polcyn
   Click to View
   
   
5. Martha Stewart's Baking Handbook
   By Martha Stewart
   Click to View

11. Top 10 Jobs on StarChefs JobFinder

1. Host/Hostess
   Great Opportunity for Front of House
   The Ritz-Carlton, Tysons Corner
   Washington, DC
   
   
2. Chef de Cuisine/Executive Chef
   Family Seeks Creative, Seasonally-Inspired Private Chef
   Private Employer
   Connecticut
   
   
3. Pastry Chef
   Manage a Luxury Kitchen at Hotel and Casino
   Mystic Lake Casino Hotel
   Minnesota
   
   
4. Fine Dining Server
   Be a Part of Florida’s Finest Hotel and Resort
   The Ritz-Carlton
   Amelia Island
   
   
5. Assistant Restaurant Manager
   Join the Management Team of a Cozy Bed and Breakfast
   Willows Lodge
   Washington
   
   
6. Cook
   Top Hotel Seeking Cook with Garde Manger Experience
   The Ritz-Carlton, Buckhead
   Georgia
   
   
7. Garde Manger Chef
   Opportunity to work with Chef Paul Liebrandt at the Newly Opened Gilt
   New York Palace Hotel
   New York
   
   
8. Bartender
   Make High Florida Style Cocktails
   The Ritz-Carlton, Naples
   Florida
   
   
9. Line Cook
   Top Resort in Vail Seeking Kitchen Staff
   Vail Cascade Resort & Spa
   Colorado
   
   
10. Line Cook
    Fine Dining Establishment Seeking Inspired Line Cook
    Cave B Inn at SageCliffe
    Washington

Yield: 4 Servings

Ingredients:
4 Tablespoons clarified butter
6 ounces Spanish chorizo, sliced
12 eggs
Salt and pepper to taste
4 ounces roasted red pepper, julienned
4 ounces roasted yellow pepper, julienned
2 jalapeño peppers, roasted, peeled, and julienned
6 ounces oven dried Roma tomatoes, diced
8 ounces Humboldt Fog goat cheese
Sourdough bread to garnish

Method:
Preheat oven to 400?F.

In a sauté pan, cook the butter and chorizo for 30 seconds. Remove from heat and set aside.
Whisk the eggs and season with salt and pepper.

Heat 4 small iron skillets over the stove. Remove from the stove and divide eggs between the 4 skillets. Add 1⁄4 of the peppers, tomatoes, and chorizo to each skillet. Bake frittatas for 2-3 minutes. Remove from oven and top each frittata with 2 ounces of goat cheese. Allow the cheese to melt for 1 minute.

To Serve:
Grill the sourdough bread. Serve frittatas garnished with the bread.

Wine Pairing:
Dry Champagne or a Pinot Noir. Try the Billecart-Salmon Brut Reserve NV or the Archery Summit Red Hills Pinot Noir 2001

Give the Gift of Good Taste This Holiday
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