IN
THIS ISSUE
1. Celery: Taking Stalk of the Root and Leaf
2. The Fifth Annual South Beach Wine & Food Festival in South Beach, Miami
3. Star Chef Sergi Arola Rocks His Way to the Top of the Culinary World
4. Ask the Sommelier: Tammie Ruesenberg of Olives, Las Vegas
5. Deboning Poultry with Chef Wayne Johnson of Andaluca - Seattle, WA
6. Alimentaria '06 in Barcelona, Spain: Loaded with Chef Talent
7. Nominate 2006 Rising Stars in New York, Boston, and Washington DC
8. Take StarChefs' Annual Salary Survey and Win a Trip to Paris
9. Top 5 Best-Selling Cookbooks
10. Top 10 Jobs on StarChefs.com JobFinder
11. QuickMeals Recipe for Lobster with Tomalley Cognac Butter
If you like
food. A lot. Visit http://www.starchefs.com
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Johnson & Wales University enjoys an international reputation for excellence in educating outstanding chefs. Click
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1. Celery: Taking Stalk of the Root and Leaf
Celery stalk is a mainstay in American kitchens, adding color and crunch to salads, as well as depth and aroma to stocks. But, what of the root and leaves? Celery extremities have long seen the trashcan in American kitchens, but lately chefs are leaving nothing to waste. The leaf has become a popular component in salads, while the root, pureed, forms a flavorful bed for meats and fish. Chef Ed Bilicki of BlueZoo in Lake Buena Vista, FL shares his recipe for Celery Three Ways.
http://www.starchefs.com/features/celery/html/index.shtml |
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2. The Fifth Annual South Beach Wine & Food Festival in South Beach, Miami
The South Beach Wine & Food Festival is a national, star-studded, three-day weekend destination event showcasing the talents of the world's most renowned wine and spirits producers, chefs and culinary personalities. Hosted by Southern Wine & Spirits of Florida and Florida International University (FIU), the festival benefits the Teaching Restaurant and the Southern Wine & Spirits Beverage Management Center both located at FIU.
http://www.starchefs.com/events/south_beach/2006/html/index.shtml
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3. Star Chef Sergi Arola Rocks His Way to the Top of the Culinary World
Alta cocina and rock n' roll? These are the dueling passions of Sergi Arola, Spain's young chef extraordinaire. Although music was his first love, cooking has become his calling. Chef Arola enjoys a rare culinary pedigree. A disciple of Ferran Adri`, he trained in Adri`'s kitchen laboratory in Barcelona, working alongside the master chef for 8 years. Following in the principles and practices of his esteemed mentor, Sergi now presides over La Broche, a minimalist restaurant in the Spanish capital of Madrid featuring "post-modern cuisine," as well as Arola in Barcelona's Hotel Arts.
http://www.starchefs.com/chefs/SArola/html/index.shtml |
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4. Ask the Sommelier: Tammie Ruesenberg of Olives, Las Vegas
The route from ski bum to sommelier may not seem a direct one, but it certainly worked for Tammie Ruesenberg. She grew up in Colorado; her first experience with the restaurant industry came at age 14, as a busgirl. After college, she got a job as a server at Keystone Ranch with an eye toward being close to the ski slopes. Along with getting in some great skiing, she also got bitten by the wine bug.
http://www.starchefs.com/wine/ask_Sommelier/TRuesenberg/index.shtml
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5. Deboning Poultry with Chef Wayne Johnson of Andaluca - Seattle, WA
Deboning poultry is a valuable kitchen technique. It promotes even cooking and easy serving. Once deboned, the poultry can be used in a variety of ways, including stuffed and rolled, as shown in this recipe, from Rising Star Chef Wayne Johnson of Andaluca - Seattle, WA.
http://www.starchefs.com/events/studio/techniques/WJohnson/index.shtml
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6. Alimentaria '06 in Barcelona, Spain: Loaded with Chef Talent
If you can't make it to Madrid next week, don't miss Barcelona in March! Catch Chef Ferran Adria, Chef Charlie Trotter, Chef Andoni Luis Aduriz, Chef Jose Ramon Andres, Chef Joel Robuchon, and Chef Alain Passard. In addition, Alimentaria will offer visitors various recreational, demonstrative and educational events including Spain, the Land of 100 Cheeses, Vinorum, The Spain of the Olive Oils and the Meeting of Contemporary Cuisines - BCN Vanguardia.
http://www.starchefs.com/events/alimentaria/2006/html/index.shtml
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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
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8. 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
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9. 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. Mexican Everyday: Easy, Full-Flavored, Tradition-Packed
By Rick Bayless and Deann Groen Bayless
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_34369&searchvalues=&searchlogic=advsearch
4. 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
5. Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent
By Jeffrey Alford and Naomi Duguid
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_33995&searchvalues=&searchlogic=advsearch
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10. Top 10 Jobs on StarChefs.com JobFinder
1. Pastry Chef
Join New Jersey's Only Five-Star Dining Room
Hilton Short Hills
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200523&positionid=
2. Executive Chef
Premier Hotel Seeks Executive Chef for Destination Resort
Topper's
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200521&positionid=
3. Chef
Wine and Tapas Bar Seeks Creative Chef
Taste
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200421&positionid=
4. Pastry Chef
Wine Country Living at its Best!
26brix
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=199960&positionid=
5. Assistant Pastry Chef
Pastry Position at Acclaimed Restaurant
Norman's
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200003&positionid=
6. Garde Manger Chef
Come Grow with Us!
Windsor Court Hotel
New Orleans
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200446&positionid=
7. Catering Sales Manager
Dynamic Sales Position at Destination Winery Resort
Cave B Inn at Sagecliffe
Washington
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200000&positionid=
8. Culinary Chef Instructor
Teach Tomorrows Chefs
Ashville Community College
North Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200417&positionid=
9. Captain
Exceptional, Experienced Service Professional Needed
Bernards Inn
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200233&positionid=
10. Sous Chef
Exciting Sous Chef Opportunity for the Right Match
Charlie Palmer Steakhouse
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=200540&positionid=
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11. QuickMeals Recipe for Lobster with Tomalley Cognac Butter
Chef Kevin Kohler of Café Panache - Ramsey, NJ
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
1 anchovy fillet
4 (1˝ pound) female lobsters
1 Tablespoon cognac
1 stick butter, softened
Method:
Preheat the broiler. Bring a pot of salted water to boil. Soak the anchovy fillet in cold water for 5 minutes. Rinse off and place in a bowl.
Remove the tails and claws from the lobster heads. Remove the tomalley from the lobster heads and mix with the anchovy fillet. Add the cognac and whisk in the butter. Set aside.
Reduce the water to a simmer. Add the lobster claws and cook for 3 minutes. Cook the lobster tails under the broiler for 1˝ minutes. Remove from the broiler, spread with tomalley cognac butter and return to the broiler for an additional 1˝ minutes.
To Serve:
Use additional butter for dipping.
Wine Pairing: A Meursault
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