DR 328: New Identity for New England

The Dishrag Newsletter
 
DR 328: New Identity for New England
 
April 7, 2014
IN THIS ISSUE
1.  2014 Coastal New England Rising Stars
2.  Letter from the Editors: A New Identity for New England
3.  Crush: The Double (Sweet) Life of the Seasonal Sommelier
4.  The Weekly Mix: Expecting the Unexpected in Complex Cocktails
5.  The Product: Buchin'
6.  Taste and Educate: Wine Tips for the Sommelier
7.  Help Us Help the Industry: Salary Survey 2013
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds

StarChefs.com... moving the industry forward. Visit www.starchefs.com
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Hobart
The most trusted name in commercial dishwashing congratulates the 2014 Rising Stars
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2014 Coastal New England Rising Stars  1. 2014 Coastal New England Rising Stars
Here are the Rising Stars who are making Coastal New England the Best Coast for cuisine, community, and creativity. Last chance to scoop up tickets for the gala tonight at the Providence Biltmore Hotel.

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Letter from the Editors: A New Identity for New England  2. Letter from the Editors: A New Identity for New England
Chefs from New England are following their own imaginations and reinvigorating tradition.

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Crush: The Double (Sweet) Life of the Seasonal Sommelier  3. Crush: The Double (Sweet) Life of the Seasonal Sommelier
These coastal somms are packing an entire year's worth of pouring into 4+ sun-drenched months.

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The Weekly Mix: Expecting the Unexpected in Complex Cocktails  4. The Weekly Mix: Expecting the Unexpected in Complex Cocktails
Building complexity takes caution and risk, with a splash commonsense.

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The Product: Buchin'  5. The Product: Buchin'
Rising Star Artisan Eli Cayer breaks down kombucha, explaining everything you ever wanted to know about the fermented tea business.

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Taste and Educate: Wine Tips for the Sommelier  6. Taste and Educate: Wine Tips for the Sommelier
Rising Star Sommelier Tanya McDonough shares her pairing insights.

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Help Us Help the Industry: Salary Survey 2013  7. 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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 8. Top 10 Jobs from the StarChefs.com's JobFinder

Pastry Chef
A chance to work in a Relais & Chateaux Kitchen
Newport Harbor Corp.
Newport, RI

Apply Now >

Executive Chef
Connecticut Waterfront: New American Restaurant
Coastal Connecticut Restaurant
South Norwalk, CT

Apply Now >

Baker/Work Team Leader
Bake while helping others!
Gould Farm
Monterey, MA

Apply Now >

Executive Chef/F&B Director
Excellent Opportunity to Step Up to the Spot Light in Your Career
EverQuest Recruiting
Portland, ME

Apply Now >

Sous Chef
Incredible Sous Chef Position Available on Nantucket Island
The Seagrille
Nantucket Island, MA

Apply Now >

General Manager
Looking for strong General Manager to Join our Team!
Max Restaurant Group
Hartford, CT

Apply Now >

Sous Chefs
Local Seasonal cooking from our own 1 acre Garden!
Honest Man Restaurant Group
East Hampton, NY

Apply Now >

Executive Chef
Upscale Restaurant Seeks Experienced Culinary Professionals
The Manor
West Orange, NJ

Apply Now >

Chef de Cuisine
Talented Chef De Cuisine for busy Newark restaurant
Culinaire
Newark, NJ

Apply Now >

Chef/Sous Chef
Fantastic opportunity to work in the northwoods!
Burntside Lodge
Ely, MN

Apply Now >


 9. Featured Recipe: Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds
from Chef Tyler Burnley of Thames Street Kitchen — Newport, RI

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Adapted by StarChefs.com

March 2014

INGREDIENTS:

Garlic Confit
1 head garlic, cloves separated with skin intact
olive oil
1 sprig thyme

Pickled Mustard Seeds
1 cup yellow mustard seeds
1 cup sugar
2 cups cider vinegar

To Assemble and Serve
4 ounces Australian lamb tenderloin, thinly sliced
salt
black pepper
3 tablespoons toasted sunflower seeds
2 tablespoons finely chopped watercress
2 tablespoons finely minced shallot
sunflower shoots
Australian Beef Carpaccio, Sunflower Seeds and Shoots, Garlic Confit, and Pickled Mustard Seeds
Brought to you by
Steelite

METHOD:

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