Dishrag 322: Making It in Louisville

The Dishrag Newsletter
 
Dishrag 322: Making It in Louisville
 
January 23, 2014
IN THIS ISSUE
1.  Letter From Editor: Why Louisville?
2.  Technique: Simply Super Tender Squid
3.  Whipped: I Dream of Dough
4.  The Masters of Wine in an Evolving Louisville
5.  The Golden Ratio: History, Heaven, and Hedonism at The Seelbach Hotel
6.  Soy Sauce Mash for the People
7.  Top 10 Jobs from StarChefs.com JobFinder
8.  Featured Recipe: Tok-Cel Lima Beans

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Letter From Editor: Why Louisville?  1. Letter From Editor: Why Louisville?
Putting a finger on exactly what makes Louisville “LOO-ih-vuhl."

Read More >

Technique: Simply Super Tender Squid  2. Technique: Simply Super Tender Squid
Don't hate. Marinate. The how-tos of perfectly supple squid.

Read More >

Whipped: I Dream of Dough  3. Whipped: I Dream of Dough
Deanna Rushing underwent an artisan evolution, and her subtle, crusty loaf of lavender bread is better than ever.

Read More >

The Masters of Wine in an Evolving Louisville  4. The Masters of Wine in an Evolving Louisville
The wine scene in Louisville is changing slowly but surely.

Read More >

The Golden Ratio: History, Heaven, and Hedonism at The Seelbach Hotel  5. The Golden Ratio: History, Heaven, and Hedonism at The Seelbach Hotel
A storied hotel mixes an aperitif after an apparition.

Read More >

Soy Sauce Mash for the People  6. Soy Sauce Mash for the People
One man’s animal fodder is indeed another man’s culinary inspiration.

Read More >

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Jade Range
My Jade never skips a beat. Levon Wallace of Proof on Main, Louisville
Explore Jade Range >
 7. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Pastry Chef
Seeking an Executive Pastry Chef at Intern Restaurants Group
Intern Restaurants Group
Miami, FL

Corporate Executive Chef
Talented Corp Executive Chef for Starr Restaurants
Starr Restaurant Organization
Philadelphia, PA

Head Chef
Top Rated Well established Fine Dining on Florida Gulf Coast
Fine Dining Restaurant
Sarasota, FL

FOH Restaurant Manager
Experience Alaska at its Premier Year Round Resort!
Alyeska Resort
Girdwood, AK

Executive Chef
Exciting career opportunity with the Isle Casino Hotel Waterloo!
Isle Casino Hotel Waterloo
Waterloo, IA

Sous Chef
Marina del Rey Marriott is Seeking a Sous Chef
Marriott
Marina del Rey, CA

Sous Chef
Sous Chef for Luxury Caribbean Resort
Career Choice, Inc
Carribbean

General Manager
Seeking an Experienced Dynamic General Manager
Aquitaine Group
Boston, MA

Lead Cook
Join Chef Patrick O'Connell's James Beard Award Winning Team!
Inn at Little Washington
Washington, VA

Pastry Chef
Pastry Chef at Relais & Chateaux Property
The Lodge at Glendorn
Bradford, PA

 8. Featured Recipe: Tok-Cel Lima Beans
from Chef Bruce Ucan of Mayan Cafe — Louisville, KY

View It Now >

Adapted by StarChefs.com

January 2014

INGREDIENTS: ½ pound fresh or frozen Fordhook lima bean
1 tablespoon sesame oil
1 bunch green onions, finely chopped
½ bunch parsley, finely chopped
6 ounces ground roasted pumpkin seeds
salt
1 lemon, halved
Tok-Cel Lima Beans
Brought to you by
Winston Industries

METHOD:

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