Dishrag 313

The Dishrag Newsletter
 
Dishrag 313
 
IN THIS ISSUE
1.  Guts and Glory Galore: Wrapping up Days 1, 2, and 3 of ICC
2.  Barbecue on the Hudson: 1st Annual StarChefs.com SMOKE@ICC
3.  Put Up Your Pastry Dukes!
4.  Somm Slam: A Pairing Party in Your Mouth
5.  Full Throttle Blending at the Vitamix Challenge
6.  Fly on the Wall: Toro After-Party
7.  On the Products Fair Floor
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Grilled Grouper and Lobster Tail Ceviche

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Guts and Glory Galore: Wrapping up Days 1, 2, and 3 of ICC  1. Guts and Glory Galore: Wrapping up Days 1, 2, and 3 of ICC
From the Main Stage to Somm Slam to Workshops, we've got the highlights of the 8th Annual International Chefs Congress just for you.

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Barbecue on the Hudson: 1st Annual StarChefs.com SMOKE@ICC  2. Barbecue on the Hudson: 1st Annual StarChefs.com SMOKE@ICC
It was a Texas-dominated 1st Annual SMOKE@ICC with teams from Austin and San Antonio smoking the competition.

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Put Up Your Pastry Dukes!  3. Put Up Your Pastry Dukes!
The pressure was on at the 4th Annual StarChefs.com International Pastry Competition: early mornings, late announcements, melted ice creams, and only one winner.

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Somm Slam: A Pairing Party in Your Mouth  4. Somm Slam: A Pairing Party in Your Mouth
This year's Somm Slam featured victorious (wine, beer, Port!) pairings and camaraderie all-around, as 12 somms fought for the ultimate guts and glory title.

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Full Throttle Blending at the Vitamix Challenge  5. Full Throttle Blending at the Vitamix Challenge
There only could be one blending champion, and it was Chef Evan Hennessey, who demonstrated the ultimate versatility of the Vitamix Blender.

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Fly on the Wall: Toro After-Party  6. Fly on the Wall: Toro After-Party
Porrons, guitar solos, and small bites of Spain at the ICC Presenters After-Party.

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On the Products Fair Floor  7. On the Products Fair Floor
The Chefs Products Fair is the heart of ICC, and this year community, technology, and flavor were on full display.

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Steelite  
PreGel AMERICA
Your Passion. Our Ingredients.
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 8. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
Executive Chef sought for top DC area restaurant
Knight's Bridge Management
Washington DC

Apply Now >

Sous Chef
Country Inn in VA's Shenandoah Valley Seeks Talented Sous!
L'Auberge Provencale
Shenandoah Valley, VA

Apply Now >

Sous Chef
Work for Elizabeth Falkner in NYC
Corve Bianco
New York, NY

Apply Now >

Executive Sous Chef
French Bistro is Seeking a Talented Executive Sous Chef
Bistro Vivant
McLean, VA

Apply Now >

Garde Manger Chef
Ocean Reef Club, Key Largo seeking experienced Garde Manger Chef
Ocean Reef Club
Key Largo, FL

Apply Now >

Bakers
Bakers Needed for Healthcare Service Culinary Provider
Reading Health System
West Reading, PA

Apply Now >

Sous Chef
Culinary Opportunity for Sous Chef in Picturesque Environment
Rhode Island Based Restaurant
Rhode Island

Apply Now >

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

Apply Now >

Executive Pastry Chef
Executive Pastry Chef at a Five-Star Resort
Sea Island
Sea Island, GA

Apply Now >

Line Cook
Come cook with us!
Charleston Place Hotel
Charleston, SC

Apply Now >



 9. Featured Recipe: Grilled Grouper and Lobster Tail Ceviche
from Chef Hector Solis of Fiesta — Lima, Peru

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Adapted by StarChefs.com

October 2013

INGREDIENTS: 600 grams grouper tenderloin, cut into 2-centimeter x 2-centimeter cubes
600 grams lobster tail, cut into 2-centimeter x 2-centimeter cubes
salt
40 grams cilantro, finely chopped
40 grams green onion, finely chopped
200 milliliters lemon juice
1 cup chicha de jora (Peruvian corn beer)
3 tablespoons aji amarillo paste
12 green corn leaves rinsed in hot water
15 grams Limo chile pepper, finely chopped
Grilled Grouper and Lobster Tail Ceviche
Brought to you by
Jade Range

METHOD:

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