March 31, 2006 - Issue 101

The Dishrag - Special Easter and Passover Edition

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IN THIS ISSUE
1. StarChefs.com Inaugural International Chefs Congress - A Kitchen Without Boundaries
2. A Passover Seder Different From All Others with Chef Roberto Santibañez
3. La Semana Santa: Easter in Spain
4. Bottles and Bunnies - Wine Pairings for Rabbit Recipes
5. Nominees Announced for The 16th Annual James Beard Foundation Awards
6. Who Should Set the Standards for Food Labeling - Individual States or the FDA?
7. Chef Rodelio Aglibot Moves Beyond Soul Food with Recipes for Mustard Greens
8. Ask the Sommelier: Jenny Benzie of Café Boulud in Palm Beach, FL
9. It's Not Too Late to Buy Tickets for Boston Rising Stars on Wednesday April 5th
10. Book Your Los Angeles Rising Stars Travel Package for May 15th and 16th
11. Top 5 Best-Selling Cookbooks
12. Top 10 Jobs on StarChefs.com JobFinder
13. QuickMeals Recipe for Greek Roasted Chicken Salad from Chef Marc Ehrler of Loews Miami Beach Hotel

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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Johnson & Wales University enjoys an international reputation for excellence in educating outstanding chefs. Click here for more information about its exciting programs.
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1. StarChefs.com Inaugural International Chefs Congress - A Kitchen Without Boundaries
Don't miss what promises to be the most exciting professional culinary event in the US this year! StarChefs.com's International Chefs Congress is a two-day culinary symposium where the world's most influential and innovative chefs will share their knowledge and present the latest techniques and culinary concepts to their chef peers. The event will take place September 19 & 20, 2006 in New York City at Covenant House. This is the first event of its kind in the US, and StarChefs.com invites you to be a part of culinary history! For more information and to request an invitation visit http://www.starchefs.com/events/icc/2006/index.shtml

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2. A Passover Seder Different From All Others with Chef Roberto Santibañez
A new trend is emerging among American Jews who prefer to dine out during Passover. Chefs are responding by offering patrons Seder-inspired fare. Chef Roberto Santibañez of Rosa Mexicano shares his menu, reflecting a Mexican Passover.
http://www.starchefs.com/features/passover/2006/html/index.shtml

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3. La Semana Santa: Easter in Spain

La Semana Santa is a weeklong celebration of Easter, culminating in the traditional Sunday feast. To create an Easter menu of your own inspired by the progressive cuisine of Spain, look no further than these recipes from Barcelona's Chef Ramón Freixa.
http://www.starchefs.com/features/easter/2006/html/index.shtml  

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4. Bottles and Bunnies - Wine Pairings for Rabbit Recipes

The "gamey," mild rabbit meat suits transitional seasons, making it versatile with wine: red or white, minerally or fruity. Check out these five rabbit recipes from chefs across the country, with wine pairings for each.
http://www.starchefs.com/wine/features/html/easter_wine/html/index.shtml

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5. Nominees Announced for The 16th Annual James Beard Foundation Awards
StarChefs.com is proud to support this year's talented James Beard nominees and special honorees. The Journalism Awards will be held at the Grand Hyatt New York on Sunday May 7th. The James Beard Awards Ceremony and Reception will be held at the New York Marriot Marquis on May 8, 2006.
http://www.starchefs.com/james_beard/2006/html/index.shtml

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6. Who Should Set the Standards for Food Labeling - Individual States or the FDA?
The National Uniformity for Food Act is in Senate committee. Should there be a national standard for labeling and warnings on packaged food, or should individual states remain in control of their own regulations? Let the debate begin.
http://www.starchefs.com/features/food_debates/national_uniformity/index.shtml

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7. Chef Rodelio Aglibot Moves Beyond Soul Food with Recipes for Mustard Greens
Though the peppery leaves of the mustard plant are available year-round, they're in peak season from December through April. Los Angeles-based Chef Rodelio Aglibot reveals the diverse range of this reputably "soulful" green.
http://www.starchefs.com/features/mustard_green/html/index.shtml

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8. Ask the Sommelier: Jenny Benzie of Café Boulud in Palm Beach, FL
An interest in the sociology of wine drinking may seem an unlikely start for a sommelier, but it brought Jenny Benzie from would-be grad student to a position at Daniel Boulud's Palm Beach outpost, Café Boulud.
http://www.starchefs.com/wine/ask_Sommelier/wine.php

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9. It's Not Too Late to Buy Tickets for Boston Rising Stars on Wednesday April 5th

The Boston Rising Stars Gala takes place next week at the Seaport Hotel. The walk-around gala tasting will be from 7:30-9:30pm. Tickets are $95 per person; $135 VIP admission includes a private pre-event reception with vintage Nicolas Feuillatte Palmes d'Or Champagne and caviar, plus early entrance to the gala.

 

 

 

Buy your (last minute) tickets at https://www.starchefs.com/tickets/index.php

For more information about upcoming Rising Star Chef Awards visit http://www.starchefs.com/chefs/rising_stars/index.shtml

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10. Book Your Los Angeles Rising Stars Travel Package for May 15th and 16th

Book now and take advantage of StarChefs.com's exclusive travel offer for the 2006 Los Angeles Rising Stars Revue. The Loews Santa Monica Beach Hotel is offering a discounted rate on rooms for the nights of May 15th and 16th.

 

 

 

City-view room: $200

Partial Ocean-view Room: $230

Oceanfront Room: $260

 

 

 

Call 310.458.6700 and reference "StarChefs" to take advantage of this special offer. We'll see you in LA!

 

 

 

Buy your tickets for this not-to-be-missed event at https://www.starchefs.com/tickets/index.php


Correction: In the last issue of The Dishrag, StarChefs.com announced the 2006 Los Angeles Rising Stars Award winners. Chef Jason Travi of La Terza was omitted from the list. This is the complete list that represents the brightest up-and-coming culinary stars from the top restaurants in and around Los Angeles:

Honorees include:

Jason Travi {La Terza}

Jill Davie
{Josie}

Lee Gross
{M Café de Chaya}

Sean Hardy
{The Belvedere at The Peninsula Beverly Hills}

Mohammad Islam
{Chateau Marmont}

Ludovic Lefebvre
{Bastide}

David LeFevre
{Water Grill}

David Lentz
{Hungry Cat}

James Richardson
{Nook}

Pastry Chef Elizabeth Belkind {Grace}

Pastry Chef Kristy Choo {Jin Patisserie}

Pastry Chef Ron Mendoza {Ortolan}

Sommelier Matthew Straus {Wilshire}

Bar Chef Vincenzo Marianella {Providence}

Host Chef Gregg Wangard {Ocean & Vine at Loews Santa Monica Beach Hotel}
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11. Top 5 Best-Selling Cookbooks
StarChefs.com has partnered with Jessica's Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including these best sellers. As always, enjoy free shipping on purchases of $25 or more!
1. Silver Spoon
By The Editors of Silver Spoon
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34253&searchvalues=&searchlogic=advsearch
2. The Best Light Recipe
By The Editors of Cook's Illustrated
http://www.ecookbooks.com/products.html?ref=&affiliateID=87129&sid=40770320040304152310&action=det_34933&searchvalues=&searchlogic=advsearch

3. Tyler Florence's Real Kitchen: An Indispensable Guide for Anybody Who Likes to Cook
By Tyler Florence
http://www.ecookbooks.com/products.html?ref=&affiliateID=87129&sid=40770320040304152310&action=det_29851&searchvalues=&searchlogic=advsearch

4. History in a Glass: Sixty Years of Wine Writing from Gourmet
By Ruth Reichl
http://www.ecookbooks.com/products.html?ref=&affiliateID=87129&sid=40770320040304152310&action=det_34654&searchvalues=&searchlogic=advsearch

5. Giada's Family Dinners
By Giada De Laurentiis
http://www.ecookbooks.com/products.html?ref=&affiliateID=87129&sid=40770320040304152310&action=det_34845&searchvalues=&searchlogic=advsearch

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12. Top 10 Jobs on StarChefs.com JobFinder
Line Cooks
Hot SoHo Restaurant Seeks Culinary Talent
Vatutto
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=203700&positionid=

Director of Food and Beverage
The Greenbrier Resort Seeks Private Club F & B Director
The Greenbrier Sporting Club
West Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204605&positionid=

Line Cooks
Food, Wine, and Passion in a Great NY Kitchen
Bellavitae
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204300&positionid=

Sous Chef
Great Chance to Join a Fresh, Creative Kitchen
The Original Fish Market
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204500&positionid=

Sous Chef / Kitchen Manager
Top Catering Company Seeks Progressive, Creative Sous Chef
Perfect Affair Catering Company
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204167&positionid=

Waitstaff
Top Southern Italian Restaurant Seeks Experienced Servers
Sette
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204183&positionid=

Chef
Year-Round Resort Restaurant Needs Top Level Chef
Eden Restaurant
Delaware
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204220&positionid=

Chef
Chef Needed for Alaska's Premier Oceanfront Fishing Lodge
Dry Creek Fishing Club
Alaska
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204040&positionid=

Sous Chef
Seeking a Creative Sous Chef
Hank's Oyster Bar
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204606&positionid=

Line Cooks
South Beach's Hottest Kitchen Seeks Line Cooks
WISH Restaurant
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=204261&positionid=

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13. QuickMeals Recipe for Greek Roasted Chicken Salad from Chef Marc Ehrler of Loews Miami Beach Hotel
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:
2 cups store-bought roasted chicken cut into small chunks
1 English cucumber, peeled and chopped
1 (14-ounce) can artichoke hearts, rinsed, quartered and drained
4 medium tomatoes, cut into small wedges
½ cup Kalamata olives, coarsely chopped
½ cup feta cheese, crumbled
1 small red onion, thinly sliced
2 teaspoons oregano
¼ cup olive oil
2 Tablespoons red wine vinegar
Salt & pepper, to taste

Additional:
1 large head Romaine lettuce, chopped
4 thick slices crusty multi-grain bread

Dressing:
¼ cup extra virgin olive oil
2 Tablespoons balsamic vinegar

Method:
Toss all ingredients together in a large bowl. Season with salt and pepper, to taste. Serve on a small bed of romaine lettuce with a slice of multi-grain bread. Dress each salad with the oil and vinegar.

Wine Pairing:
A medium-bodied Sancerre such as the Pastou Sancerre Les Boucaults 2004

Newsletter Editor: Miriam Marcus
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Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
http://www.starchefs.com/recipes/quick_meals/offer.php

 
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