DR 329: Small Towns, Big Flavor: 2014 Coastal New England Travel

The Dishrag Newsletter
 
DR 329: Small Towns, Big Flavor: 2014 Coastal New England Travel
 
April 15, 2014
IN THIS ISSUE
1.  Small Towns, Big Flavors, Bigger Talent
2.  2014 Coastal New England Rising Stars
3.  The Weekly Mix: Pour On
4.  Whipped: The Business of Bread
5.  Wieners of Providence
6.  Help Us Help the Industry: Salary Survey 2013
7.  Top 10 Jobs from StarChefs.com JobFinder
8.  Featured Recipe: Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs

StarChefs.com... moving the industry forward. Visit www.starchefs.com
Montague  
Montague
Anything's possible with the quality and control of a Vectaire Convection Oven
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Small Towns, Big Flavors, Bigger Talent  1. Small Towns, Big Flavors, Bigger Talent
A generation on the coast is showing their peers the possibilities for a chef’s life and the life of a food community.

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2014 Coastal New England Rising Stars  2. 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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The Weekly Mix: Pour On  3. The Weekly Mix: Pour On
Parties will never be the same once you learn to tilt back a porron.

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Whipped: The Business of Bread  4. Whipped: The Business of Bread
From production of hundreds to thousands of loaves per day, these New England bakers have mastered the business of bread.

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Wieners of Providence  5. Wieners of Providence
For any chef wanting to break into the hot dog market, the bar is set extra high in Providence.

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Help Us Help the Industry: Salary Survey 2013  6. 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  
Almonds - One Perfect Ingredient
From bacon and chilies to chocolate and spices, the crunch and flavor of almonds complement them all. Let almonds be the highlight of any dish.
Explore Almonds - One Perfect Ingredient >
 7. Top 10 Jobs from the StarChefs.com's JobFinder

Head Chef
Massachusetts Based Restaurant Group is Seeking a Talented Head Chef.
Federal Restaurant Group
Agawam, MA

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 >

Creative Chef/Manager
Urban Outfitters Seeking a Talented Chef for New Concept
Urban Outfitters
New York, NY

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 >

 8. Featured Recipe: Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs
from Chef Derek Wagner of Nicks on Broadway — Providence, RI

View It Now >

Adapted by StarChefs.com

March 2014

INGREDIENTS:
Pickled Cranberries(Yield: 1 pint)
1 pint fresh cranberries
1 to 2 cups kosher salt
1 pint white vinegar
1 cup sugar
1 teaspoon pink peppercorns
1 teaspoon allspice berries
½ cinnamon stick
½ teaspoon cloves

Cranberry Vinaigrette(Yield: 1 cup)
2 teaspoons lemon zest
1 ounce honey
¾ teaspoon kosher salt
⅛ teaspoon ground cloves
1½ ounces lemon juice
2 ounces extra virgin olive oil
2 ounces grapeseed oil

Cranberry Gastrique
sugar

To Assemble and Serve(Yield: 4 servings)
4 fluke fillets, cleaned and cut into 1-inch slices
Honeycrisp apples, peeled and diced
grapefruit, segmented
kumquats, sliced into cross sections
French breakfast and watermelon radishes, cut into various shapes
extra virgin olive oil
sea salt
spearmint leaves
Goose sorrel
Coarsely ground allspice
Fluke Crudo, Apples, Radishes, Pickled Cranberries, Kumquat, Grapefruit, and Herbs
Brought to you by
FOH Porcelain

METHOD:

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