Dishrag 332: The Stars are Bright, Deep in the Heart of L.A.

The Dishrag Newsletter
 
Dishrag 332: The Stars are Bright, Deep in the Heart of L.A.
 
May 23, 2014
IN THIS ISSUE
1.  Time is Running Out for the L.A. Rising Stars Gala!
2.  The Southern Drawl and Swagger of L.A. Chefs
3.  List-less at Bar Covell
4.  Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
5.  Help Us Help the Industry: Salary Survey 2013
6.  Top 10 Jobs from StarChefs.com JobFinder
7.  Featured Recipe: The Slut: Buttery Potato Purée, Coddled Egg, and Toast

StarChefs.com... moving the industry forward. Visit www.starchefs.com
Hobart  
Hobart
The most trusted name in commercial dishwashing congratulates the 2014 Rising Stars
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Time is Running Out for the L.A. Rising Stars Gala!  1. Time is Running Out for the L.A. Rising Stars Gala!
Last chance to get your tickets for the tasting gala at the Vibiana.

Read More >

The Southern Drawl and Swagger of L.A. Chefs  2. The Southern Drawl and Swagger of L.A. Chefs
Southern food is taking hold of Los Angeles restaurants and menus faster than kudzu.

Read More >

List-less at Bar Covell  3. List-less at Bar Covell
You can choose from 150 by-the-glass wines at Bar Covell. Just don’t expect to browse the wine list.

Read More >

Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!   4. 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  5. 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 >

Steelite  
Fresh Origins
The very best MicroGreens, PetiteGreens, Edible Flowers, Herb Crystals and Flower Crystals
Explore Fresh Origins >
 6. Top 10 Jobs from the StarChefs.com's JobFinder

Private Chef
Private Chef in US and France
Personal Chef
CT, CA, and Bordeaux

Apply Now >

Kitchen Manager
Seeking a Kitchen Manager Complete with Great Bonus/Benefits
California Based Restaurant
Southern California

Apply Now >

General Manager
Upscale Bay Area Restaurant Seeks General Manager
ARMG Consulting
San Rafael, CA

Apply Now >

Executive Sous Chefs
Top Chicago Restaurant Group is Seeking Senior Staff
Momotaro
Chicago, IL

Apply Now >

Head Chef
Columbus Renaissance is Seeking a Talented Head Chef

Aon Hewitt
Columbus, OH

Apply Now >

Lead Baker
Head Baker for Bicoastal Restaurant Group

Patina Restaurant Group
San Diego, CA

Apply Now >

Sous Chef/Pastry Chef
Highly Anticipated East Bay Restaurant Opening!
Sunol Ridge Brewery
Walnut Creek, CA

Apply Now >

Pastry Chef
Vermont Resort is Seeking a Talented Pastry Chef
Top Notch Resort
Stowe, VT

Apply Now >

BOH Staff
New NYC Restaurant is Seeking Talented BOH Staff
Root & Bone
New York, NY

Apply Now >

Executive Chef
Unique Restaurant Venture Seeks Experienced Executive
Chef
Farmer's Fridge
Chicago, IL

Apply Now >

 7. Featured Recipe: The Slut: Buttery Potato Purée, Coddled Egg, and Toast
from Chef Alvin Cailan of eggslut — Los Angeles, CA

View It Now >

Adapted by StarChefs.com

May 2014

INGREDIENTS:
Potato Purée(Yield: 12 servings)
1½ gallons water
¼ cup sea salt
1 pound peeled, large dice russet potatoes
3 pounds unsalted butter, chilled, diced
kosher salt

Coddling the Slut(Yield: 4 servings)
1¾ gallons water
4 eggs
2 tablespoons finely chopped fresh chives
The Slut: Buttery Potato Purée, Coddled Egg, and Toast
Brought to you by
Winston Industries

METHOD:
For the Potato Purée

In an 8-quart pot, bring water to a rolling boil and add sea salt followed by potatoes. Cook until fork tender, about 15 to 20 minutes. Drain potatoes and set aside to dry until edges of cubes begin turning white. Run potatoes through a food mill until smooth. Fold in butter and season with kosher salt. Transfer potatoes to a piping bag with plain tip and hold, keeping warm.

For the Coddling of the Slut

In an 8-quart pot, bring water to a simmer. Pipe Potato Purée into four 5-ounce mason jars until about one-third full. Crack an egg on top of purée and cover jars securely with lids. Transfer to simmering water and cook 15 minutes. Remove jars, open lids, and sprinkle with chives and sea salt. Mix thoroughly before eating. Serve with toast.


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