The Holidays Are On: Chef Gift Guides, Feastly Recipes, and Hard Winter Tipples

The Dishrag Newsletter
 
The Holidays Are On: Chef Gift Guides, Feastly Recipes, and Hard Winter Tipples
 
December 5, 2013
IN THIS ISSUE
1.  Want the Inside Scoop on StarChefs Rising Stars?
2.  Weekly Mix: Smoke and Spice on Ice
3.  Cheers, to a Glass Act
4.  Get Your Gift On: 2013 Artisan Gift Guide
5.  Gathering Round Holiday Dinner Table
6.  Get Your Tickets Now for the 2013 Carolinas Rising Stars
7.  Holiday Wine Pairings, Carolinas Style
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Duck Confit, Figs, Orange County Chanterelles, and Hazelnuts

StarChefs.com... moving the industry forward. Visit www.starchefs.com
 
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Want the Inside Scoop on StarChefs Rising Stars?  1. Want the Inside Scoop on StarChefs Rising Stars?
What's the perfect holiday gift for the Chef who has everything? A subscription to StarChefs Rising Stars print magazine! You'll get the lowdown on talented chefs, cutting-edge recipes, interviews, techniques, and delicious photography.

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Weekly Mix: Smoke and Spice on Ice  2. Weekly Mix: Smoke and Spice on Ice
Calm the jaded, jingle-belled nerves with these warming winter drinks from some of the country's best bartenders.

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Cheers, to a Glass Act  3. Cheers, to a Glass Act
From tumblers to terrariums, pastry chefs are holdin ‘em high.

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Get Your Gift On: 2013 Artisan Gift Guide  4. Get Your Gift On: 2013 Artisan Gift Guide
Stuff your favorite chef's stocking with our favorite edible artisan goods from across the country.

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Gathering Round Holiday Dinner Table  5. Gathering Round Holiday Dinner Table
A feast of holiday dinner inspiration from the hearts and tables of North Carolina chefs and pastry chefs.

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Get Your Tickets Now for the 2013 Carolinas Rising Stars  6. 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.

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Holiday Wine Pairings, Carolinas Style  7. Holiday Wine Pairings, Carolinas Style
Three somms tackle holiday dinner pairings with festive juice and loads of Sherry.

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Steelite  
Hobart
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Explore Hobart >
 8. Top 10 Jobs from the StarChefs.com's JobFinder

Experienced 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 >

Restaurant Chef
Restaurant Chef Sought for Disneyland Resort
Disneyland Resort
Anaheim, CA

Apply Now >

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

Apply Now >

Cooks
Join Chef Patrick O'Connell's James Beard Award Winning Team!
The Inn at Little Washington
Washington, VA

Apply Now >

Culinary Instructor
Serving for Success Culinary Instructor
The Houston Food Bank
Houston, TX

Apply Now >

Line Cooks
Great opportunities for motivated individuals
Galley Beach
Nantucket, MA

Apply Now >

Executive Sous Chef
Montage Beverly Hills is Seeking an Executive Sous Chef!
Montage Beverly Hills
Beverly Hills, CA

Apply Now >

Executive Chef
Executive Chef Sought for New Vibrant Bangkok Restaurant
Maverick
Bangkok Thailand

Apply Now >


 9. Featured Recipe: Duck Confit, Figs, Orange County Chanterelles, and Hazelnuts
from Chef Brendan Cox of Oakleaf — Pittsboro, NC

View It Now >

Adapted by StarChefs.com

December 2013

INGREDIENTS:
Duck Confit
22 grams salt
11 grams black pepper
6 grams sugar
4 duck legs
4 cloves garlic
rosemary sprigs
2 quarts duck fat, melted

Hazelnut Purée
16 ounces duck stock
8 ounces butter
4 shallots, diced
3 cups toasted hazelnuts
salt

Gastrique
1 cup sugar
¼ cup lightly crushed black peppercorns
1½ cups Sherry vinegar

Chanterelles
6 ounces chanterelle mushrooms, cleaned, stems peeled and reserved
1 shallot, brunoise
2 ounces butter
2 ounces fines herbs

To Assemble and Serve
4 figs, sliced
sel gris
Toasted hazelnuts
Duck Confit, Figs, Orange County Chanterelles, and Hazelnuts
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METHOD:

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