Carving Out Regional Cuisine in North Carolina

The Dishrag Newsletter
 
Carving Out Regional Cuisine in North Carolina
 
November 15, 2013
IN THIS ISSUE
1.  Get Your Tickets Now for the 2013 Carolinas Rising Stars
2.  2013 Carolinas Rising Stars: Why They Shine
3.  Spam, Spam, Spam, in an Alto-Shaam
4.  The New American Chocolate Movement
5.  Top Pairs: Jerez and the Amazing Technicolor Dream-wine
6.  Pie High Between the Crusts
7.  The Weekly Mix: The Power of Three
8.  When Carolina Calls You Home to Cook
9.  Carving Out Cuisine in the New North Carolina
10.  Top 10 Jobs from StarChefs.com JobFinder
11.  Featured Recipe: Spiced and Griddled North Carolina Star Butterfish with Lemon and "Saltbox Style" Fryer-charred Broccoli

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Jade Range  
Jade Range
My Jade never skips a beat. Levon Wallace of Proof on Main, Louisville
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Get Your Tickets Now for the 2013 Carolinas Rising Stars  1. 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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2013 Carolinas Rising Stars: Why They Shine  2. 2013 Carolinas Rising Stars: Why They Shine
From collaborative beers and modern craft cocktails to hand-crafted pastas and organic breads, the 2013 Carolinas Rising Stars are setting trends and raising the bar.

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Spam, Spam, Spam, in an Alto-Shaam  3. Spam, Spam, Spam, in an Alto-Shaam
Forget opening a tiny blue tin, Artisan Justin Meddis's pork shoulder spam comes freshly sliced, seared, and resting beside charcuterie and pickles.

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The New American Chocolate Movement  4. The New American Chocolate Movement
Across the country, bean to bar chocolate makers are revolutionizing the world of chocolate.

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Top Pairs: Jerez and the Amazing Technicolor Dream-wine  5. Top Pairs: Jerez and the Amazing Technicolor Dream-wine
Sommelier Maximilian Kast and Chef Colin Bedford of Fearrington House push Sherry pairing to the edge with a flair for flavor.

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Pie High Between the Crusts  6. Pie High Between the Crusts
Phoebe Lawless takes pie from traditional to transcendental in Durham, North Carolina.

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The Weekly Mix: The Power of Three  7. The Weekly Mix: The Power of Three
Manhattan, Negroni, Martini. Three simple, classic drinks with an endless number of variations that set the framework for Mixologist Dean James's blank canvas.

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When Carolina Calls You Home to Cook  8. When Carolina Calls You Home to Cook
Vivian Howard and Bill Greene move back to rural North Carolina and forever change the culinary landscape of their small hometowns.

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Carving Out Cuisine in the New North Carolina  9. Carving Out Cuisine in the New North Carolina
North Carolina's food culture is flourishing from the grass roots up—from Raleigh down east to Kinston.

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Steelite  
Steelite
Forget Plating 101—Express Yourself with Steelite
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 10. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Join Our Opening Team!
City Tap House
Washington, D.C.

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Cooks
BOH Opportunities - Cafe Boulud Palm Beach
The Dinex Group
Palm Beach, FL

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Sous Chef
New Venue Seeking Talented Sous Chef
Las Vegas Opening
Las Vegas, NV

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Chef de Cuisine
Fine-dining Opportunity with Daytime Hours
Centerplate/Fifth Dining
New York, NY

Apply Now >

Line Cooks
Line Cooks Sought for American Gastropub in the Hamptons, LI
The Cuddy Restaurant
Sag Harbor, NY

Apply Now >

Sous Chef
Sous Chef Needed for Great Downtown Atlanta Restaurant
Fifth Group Restaurants
Atlanta, GA

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FOH Managers
Iron Chef Jose Garces is seeking FOH Managers
Garces Group
Philadelphia, PA

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Sous Chef
Elite Culinary Opportunity at Morimoto
Starr Restaurant Organization
New York, NY

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

Apply Now >

Restaurant Manager
Join Fine-dining Excellence at CityZen
Mandarin Oriental
Washington, D.C.

Apply Now >



 11. Featured Recipe: Spiced and Griddled North Carolina Star Butterfish with Lemon and "Saltbox Style" Fryer-charred Broccoli
from Chef Ricky Moore of Saltbox Seafood Joint — Durham, NC

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Adapted by StarChefs.com

November 2013

INGREDIENTS:
Butterfish
4 whole butterfish, dressed
8 sprigs thyme
4 tablespoons olive oil
1 tablespoon toasted and ground fennel seed
1 tablespoon toasted and ground coriander seeds
salt
Black pepper
4 lemon wedges, seeds removed
2 teaspoons garlic purée
2 tablespoons minced parsley

Broccoli
8 medium stalks broccoli
1 tablespoon sesame salt
1 teaspoon Worcestershire powder
Aleppo pepper
Spiced and Griddled North Carolina Star Butterfish with Lemon and "Saltbox Style" Fryer-charred Broccoli
Brought to you by
PreGel AMERICA

METHOD:

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