Dishrag 321: Owning It in Nashville

The Dishrag Newsletter
 
Dishrag 321: Owning It in Nashville
 
January 16, 2014
IN THIS ISSUE
1.  Letter from the Editor: Owning It in Nashville
2.  Weekly Mix: The Golden Suit
3.  Top Pair: Wine Pairings Peeking Out of the Neon Lights
4.  Whipped: Self-Made Southern
5.  Tradition and Terroir on the American Ham Belt
6.  Technique: Growing Forgotten Beets
7.  Top 10 Jobs from StarChefs.com JobFinder
8.  Featured Recipe: Fluke Crudo, Blood Orange, Fennel, Pistachio, Bee Pollen, Late Harvest Vinegar, and Espelette

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Letter from the Editor: Owning It in Nashville  1. Letter from the Editor: Owning It in Nashville
Buying, building, and being a chef in the Music City.

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Weekly Mix: The Golden Suit  2. Weekly Mix: The Golden Suit
How a grandfather's sunken dreams led to Belle Meade bourbon and an unforgettable cocktail.

Read More >

Top Pair: Wine Pairings Peeking Out of the Neon Lights  3. Top Pair: Wine Pairings Peeking Out of the Neon Lights
Low-alcohol Australian Shiraz brings lamb to new heights in Nashville.

Read More >

Whipped: Self-Made Southern  4. Whipped: Self-Made Southern
Some are born Southern, others aspire to it. Pastry Chef Kayla Swartout has mastered it.

Read More >

Tradition and Terroir on the American Ham Belt  5. Tradition and Terroir on the American Ham Belt
Why American dry-cured country hams are hogging the spotlight.

Read More >

Technique: Growing Forgotten Beets  6. Technique: Growing Forgotten Beets
Crazy in love with beets? Matt Lackey has you covered.

Read More >

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 7. Top 10 Jobs from the StarChefs.com's JobFinder

Chef de Cuisine
Historic Restaurant is Seeking Talented Staff
Vickers Restaurant
Exton, PA

Apply Now >

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

Apply Now >

Line Cook
Talented Demi Chef Sought in Miami Beach
The Metropolitan by COMO
Miami Beach, FL

Apply Now >

Sous Chef
Fairmont Hotel DC Georgetown Hiring Experienced Sous Chef
Fairmont Hotel
Washington DC

Apply Now >

Pastry Chefs/Bakers
Seeking Experienced Pastry Chefs and Bakers, Benefits Included
Estelle's Patisserie
Sacramento, CA

Apply Now >

Chef de Partie
Five Diamond Restaurant is Seeking Talented Chef de Partie
Wheatleigh Hotel
Lenox, MA

Apply Now >

Executive Chef
Executive Sous Chef wanted for J&G Steakhouse in Scottsdale
Culinary Concepts Hospitality Group
Scottsdale, AZ

Apply Now >

Head Chef
Casual Mexican Restaurant Seeks Experienced Executive Chef
Skinny's Cantina
New York, NY

Apply Now >

Sous Chef
NYC Based Market is Seeking Talented Sous Chefs
FORAGERS
New York, NY

Apply Now >

Chef de Cuisine
Chef de Cusine opportunity in Sydney
The Star
Sydney, Australia

Apply Now >


 8. Featured Recipe: Fluke Crudo, Blood Orange, Fennel, Pistachio, Bee Pollen, Late Harvest Vinegar, and Espelette
from Chef Matt Bolus of The 404 — Nashville, TN

View It Now >

Adapted by StarChefs.com

January 2014

INGREDIENTS:
For the Dressing
¼ cup blood oranges juice
½ tablespoon mead vinegar
½ tablespoon sorghum syrup
¾ teaspoon Dijon mustard
Maldon sea salt
¼ cup extra virgin olive oil

To Assemble and Serve
1 bulb fennel, sliced paper-thin lengthwise
¼ cup L8 Harvest vinegar
Maldon sea salt
extra virgin olive oil
14 ounces skinned fluke fillet, sliced as thinly as possible
2 blood oranges, supremed, halved
½ cup roasted pistachios, coarsely chopped
2 tablespoons bee pollen
Espelette pepper
Fluke Crudo, Blood Orange, Fennel, Pistachio, Bee Pollen, Late Harvest Vinegar, and Espelette
Brought to you by
Steelite

METHOD:

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