Rising Stars and the Brilliance of the Carolinas

The Dishrag Newsletter
 
Rising Stars and the Brilliance of the Carolinas
 
November 27, 2013
IN THIS ISSUE
1.  Get Your Tickets Now for the 2013 Carolinas Rising Stars
2.  Collaboration Comes to a Head
3.  Red-Eye Gravy Makes Its Fine-Dining Debut
4.  Catching the Next Wave in Wine
5.  Weekly Mix: Serving the Spirit of the Sea
6.  Letter from the Editor: Carolinas Rising Stars
7.  The Reluctant Pastry Chef
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Seeded Batard

StarChefs.com... moving the industry forward. Visit www.starchefs.com
Meat & Livestock Australia  
Meat & Livestock Australia
Fresh. Easy. Delicious
Learn More >
Get Your Tickets Now for the 2013 Carolinas Rising Stars  1. Get Your Tickets Now for the 2013 Carolinas Rising Stars
On Wednesday December 11, join us in Charleston as we celebrate the Carolinas best and brightest young culinary talent.

Read More >

Collaboration Comes to a Head  2. Collaboration Comes to a Head
Brewers and artisans are collaborating in full support of their communities, all while making some darn tasty brews.

Read More >

Red-Eye Gravy Makes Its Fine-Dining Debut  3. Red-Eye Gravy Makes Its Fine-Dining Debut
Justin Burdett delivers the most sophisticated kick-to-the-head flavors you’ve ever had.

Read More >

Catching the Next Wave in Wine  4. Catching the Next Wave in Wine
An interview with 2013 StarChefs.com Rising Star Sommelier and Wine Entrepreneur Brad Ball.

Read More >

Weekly Mix: Serving the Spirit of the Sea  5. Weekly Mix: Serving the Spirit of the Sea
Brooks Reitz resurrects a 1940s classic in an homage to the Charleston Bermuda Race.

Read More >

Letter from the Editor: Carolinas Rising Stars  6. Letter from the Editor: Carolinas Rising Stars
Quirky cooking and cliché-defying chefs are defining the Carolinas, region by distinct region.

Read More >

The Reluctant Pastry Chef  7. The Reluctant Pastry Chef
A butcher, a baker, a talented sweet maker: Katie Meddis does it all.

Read More >

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

Head Chef
Head Chef Position at Private Dining Club and Events Space
NYC Private Club
New York, NY

Apply Now >

Executive Sous Chef
Executive Sous Chef Sought for a French Scratch Kitchen in CA
La Poubelle
Hollywood, CA

Apply Now >

General Manager
General Manager Sought For Washington DC Property
Knights Bridge Management., Inc.
Washington, D.C.

Apply Now >

Sous Chef
Entry Level Sous Chef Sought in Philadelphia
Illona, LLC
Philadelphia, PA

Apply Now >

Sous Chefs and Cooks
Hog & Hominy and Andrew Michael seek BOH team members
Andrew Michael Italian Kitchen
Memphis, TN

Apply Now >

Sous Chef
Elite culinary opportunity at Morimoto!
Starr Restaurant Organization
New York, NY

Apply Now >

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

Apply Now >

Lead Line Cook
Line Cook at Upscale Private Club
Bel-Air Bay Club
Los Angeles, CA

Apply Now >

Cafe Beverage Specialist
Job for Cafe Drink Enthusiasts
Paris Baguette
Metuchen, NJ

Apply Now >

Executive Chef
European Restaurant Venture Seeks Experienced Executive Chef
Bavarian Pretzel Factory
Greenville, SC

Apply Now >


 9. Featured Recipe: Seeded Batard
from Artisan David Bauer of Farm and Sparrow — Candler, NC

View It Now >

Adapted by StarChefs.com

November 2013

INGREDIENTS: 8 pounces seeds, blend of flax, sesame, and sunflower
1 pound water
12 ounces all-purpose flour
12 ounces whole wheat flour
2 ounces sourdough culture
3½ teaspoons salt
Seeded Batard
Brought to you by
Winston Industries

METHOD:

Keep up with StarChefs.com follow StarChefs on Facebook follow StarChefs on Twitter Follow and Subscribe to Antoinette Bruno follow antoinette bruno on twitter follow Antoinette on Facebook
 
StarChefs.com . . . moving the industry forward