Dishrag 323: We <3 Kentucky-Tennessee Rising Stars

The Dishrag Newsletter
 
Dishrag 323: We <3 Kentucky-Tennessee Rising Stars
 
February 12, 2014
IN THIS ISSUE
1.  2014 Kentucky-Tennessee Rising Stars
2.  Letter from the Editors: Bourbon Country’s Modern Yield
3.  Hearts on Fire: Pittsburgh-style Duck Hearts
4.  Love Potions: The Romance of the Classics
5.  Taste and Educate: Wine Tips for the Sommelier
6.  Top 10 Jobs from StarChefs.com JobFinder
7.  Featured Recipe: MacFannybaw: Bourbon Barrel-aged and Salted Rauchbier

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Vitamix  
Vitamix
Proud supporter of the Mentor Award in the Kentucky-Tennessee community
Learn More >
2014 Kentucky-Tennessee Rising Stars  1. 2014 Kentucky-Tennessee Rising Stars
Meet the men and women who won our hearts (and stomachs) in Kentucky and Tennessee. Buy tickets for the gala at the Muhammad Ali Center on February 25, 2014.

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Letter from the Editors: Bourbon Country’s Modern Yield  2. Letter from the Editors: Bourbon Country’s Modern Yield
Kentucky and Tennessee's cuisine is rooted in the hills, heritage, and spirit that has produced bourbon here for so many years.

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Hearts on Fire: Pittsburgh-style Duck Hearts  3. Hearts on Fire: Pittsburgh-style Duck Hearts
There’s rare, and then there’s Pittsburgh rare—the fat-fueled, flame-driven technique of choice for Chef Kelly English’s duck hearts.

Read More >

Love Potions: The Romance of the Classics  4. Love Potions: The Romance of the Classics
Louisville's Michael Anderson is looking to make cocktail love in all the right, classic places.

Read More >

Taste and Educate: Wine Tips for the Sommelier  5. Taste and Educate: Wine Tips for the Sommelier
Rising Star Julie DeFriend shares her advice for building a winning wine program and taking care of guests.

Read More >

Steelite  
Beautiful Plating is an Art.
Which Rising Star deserves the Steelite Art of Presentation Award? Click to vote!
Explore Beautiful Plating is an Art. >
 6. Top 10 Jobs from the StarChefs.com's JobFinder

Pastry Chef
Looking for a Talented Pastry Chef
Love Hotel Management Company
Palm Beach, FL

Apply Now >

Executive Pastry Chef
Executive Pastry Chef Sought for Florida Property
Miami Beach Property
Miami Beach, FL

Apply Now >

Executive Sous Chef
Nationally Recognized Restaurant is Seeking a Talented Sous Chef
Restaurant Cotton
Monroe, LA

Apply Now >

Chefs and Cooks
Chefs and Cooks wanted for Grand Opening at Belterra Park
Belterra Park
Cincinnati, OH

Apply Now >

Assistant General Manager
Looking for an energetic Assistant GM
Food, Wine and Co.
Bethesda, MD

Apply Now >

Sous Chef
Long Running Vietnamese Restaurant Seeking Talented Sous Chef
Hy-Vong Restaurant
Miami, FL

Apply Now >

Line Cook
Line cook sought immediately
NYC Bistro
New York, NY

Apply Now >

Restaurant Manager
Restaurant Manager / Sommelier for NJ Steakhouse
Steakhouse 85
New Brunswick, NJ

Apply Now >

Executive Chef
Amazing opportunity to join industry leading restaurant group
Starr Restaurant Organization
New York, NY

Apply Now >

Executive Sous Chef
Upscale 48 seat restaurant looking for passionate Executive Sous
Black Eyed Susans
Long Beach Island, NJ

Apply Now >



 7. Featured Recipe: MacFannybaw: Bourbon Barrel-aged and Salted Rauchbier
from Brewer Sam Cruz of Against the Grain Brewery — Louisville, KY

View It Now >

Adapted by StarChefs.com

February 2014

INGREDIENTS: 36 percent pilsner malt
32 percent Munich malt
11 percent beech wood-smoked malt
11 percent peat-smoked malt
10 percent cherry-smoked malt
Bittering hops : 20 IBUs magnum hops
Aroma hops : 5 IBUs tettnanger hops
Alder wood-smoked salt
Ale yeast
MacFannybaw: Bourbon Barrel-aged and Salted Rauchbier
Brought to you by
Jade Range

METHOD:

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