Dishrag 308: The Pastry Issue: Innovators, Competitors, and All-around Sweet Badasses

The Dishrag Newsletter
 
Dishrag 308: The Pastry Issue: Innovators, Competitors, and All-around Sweet Badasses
 
June 24, 2013
IN THIS ISSUE
1.  Letter from the Editor: No Rules Pastry and the New Guard Avant-Garde
2.  The New Face(s) of Pastry, an East Coast-West Coast Primer
3.  Performance Pastry Art and Pure Imagination
4.  As American as ... That's Right, Apple Pie
5.  Diva Botrytis and Her Sweet Austrian Wines
6.  Weekly Mix: The Second Coming of Sherry
7.  The Product: A Triumvirate of Timbers: Fir, Spruce, and Pine
8.  Cultivating a New Approach to Chocolate
9.  It's On: Announcing Pastry Competitors
10.  Buy Your ICC Tickets Today!
11.  Join StarChefs.com at Ommegang Hop Chef Boston
12.  Top 10 Jobs from StarChefs.com JobFinder
13.  Featured Recipe: Vermouth-Leek Sabayon Tart with Reading Cheese and Apricot

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Letter from the Editor: No Rules Pastry and the New Guard Avant-Garde  1. Letter from the Editor: No Rules Pastry and the New Guard Avant-Garde
We've witnessed a seismic shift in pastry. Here are the names and perspectives behind it.

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The New Face(s) of Pastry, an East Coast-West Coast Primer  2. The New Face(s) of Pastry, an East Coast-West Coast Primer
It's been an incredible year in pastry, in particular on the East and West Coasts, and we've got the scoop.

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Performance Pastry Art and Pure Imagination  3. Performance Pastry Art and Pure Imagination
Singapore's Janice Wong finds expression through a particularly delicious medium.

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As American as ... That's Right, Apple Pie  4. As American as ... That's Right, Apple Pie
Pastry Chef Melody Lee walks us through her perfected pie crust and apple pie technique.

Read More >

Diva Botrytis and Her Sweet Austrian Wines  5. Diva Botrytis and Her Sweet Austrian Wines
How Lake Neusiedl, fog, and consistent botrytis produce Ruster Ausbruch, Austria's answer to Sauternes.

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Weekly Mix: The Second Coming of Sherry  6. Weekly Mix: The Second Coming of Sherry
Sherry's re-entry into mixo's liquid lexicon—seven bartenders, seven recipes, and Sherry demystified.

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The Product: A Triumvirate of Timbers: Fir, Spruce, and Pine  7. The Product: A Triumvirate of Timbers: Fir, Spruce, and Pine
Sharpening Flavors with Soft, Citrusy Spruce Needles

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Cultivating a New Approach to Chocolate  8. Cultivating a New Approach to Chocolate
Unlike most chocolate shops—which use industrial-processed chocolate as a base for their products—Todd Masonis and Cameron Ring start with the simple, unadulterated cocoa bean.

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It's On: Announcing Pastry Competitors  9. It's On: Announcing Pastry Competitors
Let the recipe development, flour flying, and (gentle) smack talking begin. 20 pastry chefs have earned spots to duel it out in the 4th Annual StarChefs.com International Pastry Competition.

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Buy Your ICC Tickets Today!  10. Buy Your ICC Tickets Today!
Workshops are going quickly, demos are filling up, and the main stage presenters are eager to meet you. Buy your ICC Tickets today and don't miss the opportunity of the year!

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Join StarChefs.com at Ommegang Hop Chef Boston  11. Join StarChefs.com at Ommegang Hop Chef Boston
Boston chefs will wield Ommegang brew as their secret weapon at a cooking competition unlike any other.

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Steelite  
Montague
Anything's possible with the quality and control of a Vectaire Convection Oven
Explore Montague >
 12. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Sous Chef
Charleston Marriott is Seeking a Talented Executive Sous Chef
Marriott
Charleston, WV

Apply Now >

Line Cook
Line cooks sought immediately at this hotspot
Hotel Manisses & 1661 Inn
Block Island, RI

Apply Now >

Sous Chef
Kelly Liken in Vail, CO is seeking our next Sous Chef!
Kelly Liken
Vail, CO

Apply Now >

Sous Chef
John Besh Restaurant Seeking Sous Chef
Besh Restaurant Grp.
San Antonio, TX

Apply Now >

Sous Chef
High End Sous Chef Corporate Dining
Compass Group
Pennsylvania

Apply Now >

Sous Chef
Mandarin Oriental in DC is Seeking a Sous Chef
Mandarin Oriental
Washington DC

Apply Now >

Executive Chef
Unique Executive Chef Opportunity
Ayrshire Farm
Upperville, VA

Apply Now >

Executive Chef
Want to cook great food and still have a life?
The Hunter Group
Eastern MD

Apply Now >

Executive Pastry Chef
5 restaurants, farm to table resort located 45 minutes from NYC
Crystal Springs Resort
Vernon, NJ

Apply Now >

Personal Chef
Personal Chef for Summer Weekends
Seneca Capital
Southampton, NY

Apply Now >



 13. Featured Recipe: Vermouth-Leek Sabayon Tart with Reading Cheese and Apricot
from Artisan Zachary Golper of Bien Cuit — Brooklyn, NY

View It Now >

Adapted by StarChefs.com

April 2013

INGREDIENTS:
For the Apricot-Vermouth Jam
500 grams apricots, pitted and cubed
220 grams sugar
4 grams apple pectin
200 grams dry vermouth
4 dried apricots, finely diced
Juice of 1 lemon
2 grams salt

For the Savory Tart Shell
100 grams all-purpose flour
4 grams sugar
2 grams salt, thinly sliced
65 grams butter
½ grams egg yolk
20 grams whole milk

For the Vermouth-Leek Sabayon
40 grams leeks
200 grams heavy cream
300 grams egg yolks
150 grams dry vermouth
40 grams sugar
1 coarse salt

To Assemble and Serve
2 cups Spring Brook Farm Reading cheese
Vermouth-Leek Sabayon Tart with Reading Cheese and Apricot
Brought to you by
Vitamix

METHOD:

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