Scratch That: House-made Flavor in Charleston

The Dishrag Newsletter
 
Scratch That: House-made Flavor in Charleston
 
November 1, 2013
IN THIS ISSUE
1.  Viva Vinegar
2.  Churn Baby Churn
3.  Top Pair: Wine Community and Brilliance in Charleston
4.  Weekly Mix: Ginned Tequila
5.  Pie-Eyed for Ice Cream
6.  Cookbook Review: Peninsula Grill Served with Style
7.  Women in Whites: 2013 James Beard Foundation Gala
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Carolina Gold Hoppin’ John with Field Peas

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Viva Vinegar  1. Viva Vinegar
Hippocrates, Cleopatra, and Sean Brock's teams at McCrady's and Husk all know a thing or two about vinegar.

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Churn Baby Churn  2. Churn Baby Churn
Chef Travis Grimes goes back to butter basics with house-churned yellow gold at Husk.

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Top Pair: Wine Community and Brilliance in Charleston  3. Top Pair: Wine Community and Brilliance in Charleston
Oh to be a member of Chucktown's wine-sipping citizenry, for whom a small, talented group of somms delivers spot-on pairings, night after night.

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Weekly Mix: Ginned Tequila  4. Weekly Mix: Ginned Tequila
Call it an identity crisis. Call it brilliant. Bartender Hallie Arnold makes her own dream "gin" with botanicals and lots of agave love.

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Pie-Eyed for Ice Cream  5. Pie-Eyed for Ice Cream
When two become one: Andrea Upchurch brings together lonely pie and ice cream into one delicious dessert.

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Cookbook Review: Peninsula Grill Served with Style  6. Cookbook Review: Peninsula Grill Served with Style
Chef Graham Dailey weaves together stories and formulas for the Southern classics and elegant cuisine that have made this Planters Inn restaurant a Charleston favorite and national destination.

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Women in Whites: 2013 James Beard Foundation Gala  7. Women in Whites: 2013 James Beard Foundation Gala
Come honor some of the country’s most formidable chefs (who just so happen to be women): Dominique Crenn, Kristen Kish, Melissa Kelly, Barbara Lynch, and Sherry Yard, along with Vintner Merry Edwards and Mixologist Audrey Saunders.

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Steelite  
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 8. Top 10 Jobs from the StarChefs.com's JobFinder

Chef de Cuisine
DC Area Bistro is Seeking a Talented Chef de Cuisine
Bistro Vivant
Mclean, VA  

Apply Now >

Sous Chef
Iron Chef Garces is Seeking a Sous Chef
Garces Group
Philadelphia, PA   

Apply Now >

Executive Pastry Chef
Monday-Friday 4-Star Executive Pastry Chef @ Leading Tech Company
The Hunter Group
Silicon Valley, CA  

Apply Now >

Pastry Chef
Be a part of a culinary revolution!
Newport Harbor Corp.
Newport, RI

Apply Now >

Adjunct Faculty, Culinary Arts
Professional Services at College Culinary Program
College of DuPage
Glen Ellyn, IL

Apply Now >

Chef de Partie
Leading Hotels of the World work at The Setai Miami Beach
The Setai
Miami Beach, FL

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First Line Cook
Room Service First Line Cook Wanted
Reading Health System
West Reading, PA

Apply Now >

Pastry Chef
Talented Kitchen Team is Seeking a Pastry Chef With Weekends Off
ON20
Hartford, CT

Apply Now >

Butcher
Five-Star Resort seeks Experienced Butcher
Sea Island
Sea Island, GA

Apply Now >

Executive Pastry Chef
Let Them Eat Cake; Executive Pastry Chef in D.C.
High End Catering
Washington, D.C.

Apply Now >

 

 9. Featured Recipe: Carolina Gold Hoppin’ John with Field Peas
from Chef Chris Stewart of The Glass Onion — Charleston, SC

View It Now >

Adapted by StarChefs.com

October 2013

INGREDIENTS: 1 ounce unsalted butter
½ medium onion, small dice
1 cup Carolina gold rice
10 sprigs thyme, tied in sachet
1 bay leaf
1 cup cooked peas
3 tablespoons heavy cream
1 tablespoon kosher salt
2 tablespoons black pepper
Carolina Gold Hoppin’ John with Field Peas
Brought to you by
Meat and Livestock Australia

METHOD:

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