Dishrag 335: Hotels Now: Taking the Pulse of an Industry

The Dishrag Newsletter
 
Dishrag 335: Hotels Now: Taking the Pulse of an Industry
 
July 2014
IN THIS ISSUE
1.  Hotels Now: Taking the Pulse of an Industry
2.  Transforming Hotels: Trends and Forecasts
3.  Going Low-Cal in SoCal
4.  Goodbye, Mints: Hotel Amenities and the Future of Hospitality
5.  Letting the Banquet End: Reclaiming Spaces in Modern Hotels
6.  Getting to the Heart of Puerto Rican Cuisine, On a Chip
7.  The Chefs that Make You Want to Stay Just a Little Bit longer
8.  Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
9.  Help Us Help the Industry: Salary Survey 2013
10.  Want the Inside Scoop on StarChefs Rising Stars?
11.  Mahón to Menorca
12.  Top 10 Jobs from StarChefs.com JobFinder
13.  Featured Recipe: Ceviche Caliente

StarChefs.com... moving the industry forward. Visit www.starchefs.com
Mahón to Menorca Recipe Contest  
Mahón to Menorca Recipe Contest
Your Mahón Cheese Recipe Could be Your Ticket to Menorca, Spain
Learn More >
Hotels Now: Taking the Pulse of an Industry  1. Hotels Now: Taking the Pulse of an Industry
We're taking a look at the latest trends and highlights of hotels we've experienced during our recent Travels.

Read More >

Transforming Hotels: Trends and Forecasts  2. Transforming Hotels: Trends and Forecasts
StarChefs lives in Hotels. Here's what we've seen and what were keeping our eyes on.

Read More >

Going Low-Cal in SoCal  3. Going Low-Cal in SoCal
Could “low-cal” be the new “local”? Marius Blin thinks so.

Read More >

Goodbye, Mints: Hotel Amenities and the Future of Hospitality  4. Goodbye, Mints: Hotel Amenities and the Future of Hospitality
Simple hotel amenities and modern technology are revolutionizing hospitality’s welcome wagon.

Read More >

Letting the Banquet End: Reclaiming Spaces in Modern Hotels  5. Letting the Banquet End: Reclaiming Spaces in Modern Hotels
Hotels are Injecting new life—and revenue streams—into stale common spaces.

Read More >

Getting to the Heart of Puerto Rican Cuisine, On a Chip  6. Getting to the Heart of Puerto Rican Cuisine, On a Chip
Chef Raúl Correa has distilled the essence of his island's food into a powerful amuse-bouche.

Read More >

 The Chefs that Make You Want to Stay Just a Little Bit longer  7. The Chefs that Make You Want to Stay Just a Little Bit longer
Ambitious chefs are making their hotels food destinations for travelers and locals alike.

Read More >

Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!   8. Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
Guarantee your spot at the 9th Annual StarChefs.com International Chefs Congress, also featuring Joan Roca, Dan Barber, Rajat Parr, and Yoshihiro Narisawa.

Read More >

Help Us Help the Industry: Salary Survey 2013  9. Help Us Help the Industry: Salary Survey 2013
Participate in StarChefs.com's tenth annual salary survey and be entered for a chance to win a Vita-Prep 3, courtesy of Vitamix, and tickets to the 9th Annual StarChefs.com International Chefs Congress!

Read More >

Want the Inside Scoop on StarChefs Rising Stars?  10. 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.

Read More >

Mahón to Menorca  11. Mahón to Menorca
Win a trip to Menorca with your original Mahón recipe!

Read More >

Steelite  
FOH Porcelain
Your first ingredient
Explore FOH Porcelain >
 12. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
Beautiful Resort in Ponte Vedra Beach, FL
Sawgrass Marriott Resort & Spa
Ponte Vedra Beach, FL

Apply Now >

Pastry Chef
Pastry Chef for AAA Four-Diamond Hotel
The Hermitage Hotel
Nashville, TN

Apply Now >

Chef Instructor
Teach at The Culinary Institute of America
The Culinary Institute of America
Hyde Park, NY

Apply Now >

Baker III
Florida Ritz Carlton is Seeking a Talented Baker
Ritz Carlton
Naples, FL

Apply Now >

Head Chef
White Hart Inn Seeks Head Chef
White Hart Inn
Salisbury, CT

Apply Now >

Second Cook
Universal Orlando is Seeking a Second Cook
Universal Orlando Resort
Orlando, FL

Apply Now >

Sous Chef
Come Play With Us in Beautiful Cherokee NC!
Harrah's Cherokee Casino Resort
Cherokee, NC

Apply Now >

Executive Sous Chef
NYC Marriott Location is Seeking a Talented Executive Sous Chef
Marriott
New York, NY

Apply Now >

Executive Chef
Chef at Vermont Historic Full-Service Hotel
Middlebury Inn
Middlebury, VT

Apply Now >

Executive Chef
Take Over Award-Winning Fine Dining Restaurant in Washington DC
Knightsbridge Restaurant Group
Washington DC

Apply Now >

 13. Featured Recipe: Ceviche Caliente
from Chef Holly Jivin of SLS Hotel — Los Angeles, CA

View It Now >

Adapted by StarChefs.com

July 2014

INGREDIENTS:
Lime Air (Yield: 24 servings)
1 cup lime juice
2 cups water
3 grams Texturas Sucro

To Assemble and Serve
2 to 3 pieces uni, depending on size
15 grams hot coconut milk, seasoned lightly with salt
1 pinch lime zest
2 lime segments
Ceviche Caliente
Brought to you by

METHOD:
Lime Air

In a tall, narrow container, combine all ingredients. Using a hand blender, blend mixture until stable foam forms on surface.

To Assemble and Serve

In a serving bowl, arrange uni in a straight line. Spoon hot coconut milk over uni. Sprinkle on zest, add lime segments, and a few cilantro flowers. Top with Lime Air and garnish with more flowers.


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