Dishrag 333: L.A. Transformed: From Entertainment Mecca to Eminent Food City

The Dishrag Newsletter
 
Dishrag 333: L.A. Transformed: From Entertainment Mecca to Eminent Food City
 
June 13, 2014
IN THIS ISSUE
1.  Eat. Drink. Stay. L.A.
2.  Dim Sum America
3.  The Ultimate Burger Update
4.  Grant Achatz, Michael White, and Morimoto are Coming, and So Should You!
5.  Help Us Help the Industry: Salary Survey 2013
6.  Want the Inside Scoop on Rising Stars Awards?
7.  Top 10 Jobs from StarChefs.com JobFinder
8.  Featured Recipe: For My Dismay

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Eat. Drink. Stay. L.A.  1. Eat. Drink. Stay. L.A.
Discover L.A. the StarChefs Way.

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Dim Sum America  2. Dim Sum America
From the California Gold Rush to wild Chicago brunches, State Bird Provisions, and Las Vegas fanfare, the evolution of the (now) all-American dim sum.

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The Ultimate Burger Update  3. The Ultimate Burger Update
Does your burger come with freshly ground beef, schmaltz onions, dashi-laced American cheese, and ketchup leather? Ernesto Uchimura’s does.

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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.

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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!

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Want the Inside Scoop on Rising Stars Awards?  6. Want the Inside Scoop on Rising Stars Awards?
Subscribe now to StarChefs.com’s Rising Stars Print Magazine! For just $20, StarChefs.com will deliver the lowdown on talented chefs, cutting-edge recipes, interviews, techniques, and mouthwatering photography.

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Steelite  
Meat & Livestock Australia
Fresh. Easy. Delicious
Explore Meat & Livestock Australia >
 7. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Join our group of talented culinarians
Thomas Keller Restaurant Group
Beverly Hills, CA

Apply Now >

Link Cook/Prep Cook
Hiring Line Cook/Prep Cook/ Culinary Specialists
Univ. of Southern California
Los Angeles, CA

Apply Now >

Sous Chef
Chefs Wanted for California Restaurant Concept
Lazy Dog Restaurant and Bar
Rancho Cucamonga, CA

Apply Now >

Line Cook
Tom Colicchio's West Chelsea Restaurant
Craft Restaurants
New York, NY

Apply Now >

Sous Chef
Minnesota Based Restaurant is Seeking Top Flight Sous Chef
Minnesota Restaurant
Minneapolis/St. Paul, MN

Apply Now >

Sous Chefs
Sous Chef Opportunity For New England Resort
Top Notch Resort
Stowe, VT

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Line and Pastry Cooks
James Beard Nominee is Seeking Line and Pastry Cooks in NYC
Root & Bone
New York, NY

Apply Now >

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

Apply Now >

Sous Chef
High Volume Restaurant is Seeking Rock Star Sous Chef
Grateful Tables
Atlanta, GA

Apply Now >

Chef de Cuisine
Whisknladle Hospitality Seeking Chef de Cuisine for new concept!
Whisknladle
San Diego, CA

Apply Now >

 8. Featured Recipe: For My Dismay
from Mixologist Eric Alperin of The Varnish — Los Angeles, CA

View It Now >

Adapted by StarChefs.com

April 2014

INGREDIENTS: ¼ ounce Velvet Falernum
½ ounce Suze Gentian Liqueur
¾ ounce Dolin blanc vermouth
1½ ounces Macchu Pisco
For My Dismay
Brought to you by
Vitamix

METHOD:

In a mixing glass with ice, stir together Velvet Falernum, Suze Gentian Liqueur, vermouth, and Pisco. Strain into rocks glass with ice. Garnish with grapefruit peel.


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