May 12, 2006 - Issue 103
The Dishrag
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IN THIS ISSUE
1. Winners Announced for the 2006 James Beard Awards!
2. On The Town: The 2006 James Beard Awards
3. Cafe Boulud Chef Zach Bell Elevates Mother's Day Buffets into a Sexy Feast
4. Tickets to the Los Angeles Rising Stars Revue on SALE Now!
5. A Food Lover's Guide to Barcelona: What to Eat and Where to Stay
6. White Asparagus from Top to Bottom
7. Wild Ramps are in Season and Appearing on Chefs' Spring Menus
8. Dessert Décor with Chef Ernie Quinones of Boston University Club
9. Screwcapped Wines Aren't as Controversial as You'd Think
10. The Great American Dessert Expo Returns to Las Vegas June 9th-11th
11. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!
12. Top 10 Jobs on StarChefs.com JobFinder
13. Spring Asparagus Recipe from Chef Jared Simons

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Winners Announced for the 2006 James Beard Awards!
As part of its mission to celebrate, preserve, and nurture America's culinary heritage and diversity, this year the James Beard Foundation celebrated the culinary legacy of New Orleans. At this year's ceremony, there were a total of 62 award categories.
http://www.starchefs.com/james_beard/2006/html/winners.shtml

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2. On The Town: The 2006 James Beard Awards
The culinary stars shone brightly at the 16th annual James Beard Foundation Awards, held Monday, May 8th at the Marriott Marquis in New York's Times Square. StarChefs.com was behind-the-scenes for the awards, interviewing the winners as well as the gala chefs. This year the foundation honored the New Orleans Restaurant Community as its 2006 Humanitarian of the Year.
http://www.starchefs.com/james_beard/2006/html/after_event.shtml

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3. Cafe Boulud Chef Zach Bell Elevates Mother's Day Buffets into a Sexy Feast
There is one traditional part of this Sunday holiday that many restaurants can take advantage of, and that is sons and daughters treating their mothers to a meal out. Find out how Chef Zach Bell of Cafe Boulud in Palm Beach, FL elevates a typical brunch into a day to remember.
http://www.starchefs.com/features/mothers_day/2006/html/index.shtml

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4. Tickets to the Los Angeles Rising Stars Revue on SALE Now!
For more information about the Los Angeles Rising Star Chef Awards and to buy tickets, visit
http://www.starchefs.com/chefs/rising_stars/2006/la/html/index.shtml

take advantage of the StarChefs.com exclusive travel package visit
http://www.starchefs.com/chefs/rising_stars/2006/la/html/travel_pac.shtml


Honorees at the Los Angeles Rising Stars Gala 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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    5. A Food Lover's Guide to Barcelona: What to Eat and Where to Stay
    Let StarChefs.com guide you through the culinary capital of Catalonia. Spain has firmly established itself at the forefront of modern gastronomy, with alta cocina that's grounded in both the laboratory and the kitchen. Whether you believe the hype or not, new techniques and presentations leave diners dazzled both in their palates and in their minds
    http://www.starchefs.com/features/travel/barcelona/html/index.shtml

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    6. White Asparagus from Top to Bottom
    This spring vegetable lends mild flavor and tender texture to all parts of the meal - even dessert! Create inventive tasting menus by showcasing the same produce in each course, as Chef John Besh of Restaurant August in New Orleans has done with white asparagus.
    http://www.starchefs.com/features/asparagus/html/index.shtml

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    7. Wild Ramps are in Season and Appearing on Chefs' Spring Menus
    It's time to forage the woods for spring greens. Wild ramps are now in season and found in many chefs' spring menus. The tender greens offer a first chance for chefs to use local spring vegetables. Check out how a few chefs are using ramps in their restaurants.
    http://www.starchefs.com/features/ramps/html/index.shtml

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    8. Dessert Décor with Chef Ernie Quinones of Boston University Club
    Decorations can turn humble desserts into dramatic works of art. Tuille cookies are not only delicious on their own, but they are easy to make and versatile in decorating sensational pastries.
    http://www.starchefs.com/events/studio/techniques/EQuinones/index.shtml

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    9. Screwcapped Wines Aren't as Controversial as You'd Think
    For the past few years, the wine press has been trying to make the change from corks to screwcaps one of the biggest wine dilemmas of our time. StarChefs.com clarifies the pros and cons by looking into some vintners that have made the shift to screwcaps and reasons why others haven't.
    http://www.starchefs.com/wine/features/html/screwcaps/html/index.shtml

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    10. The Great American Dessert Expo Returns to Las Vegas June 9th-11th
    The Fourth Annual Great American Dessert Expo is the only trade show dedicated exclusively to the multi-billion dollar dessert industry. Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com will be presenting how the latest trends in pastry can bring success to your restaurant. The Expo will take place at the Las Vegas Convention Center, so register now to satisfy that sweet tooth.
    http://www.starchefs.com/events/dessert_expo/2006/index.shtml

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    11. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!
    Ask the career experts and industry insiders at StarChefs.com how to begin a job search, the best way to find new employees, or how to choose a culinary school.
    http://www.starchefs.com/experts/career/index.shtml

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    12. Top 10 Jobs on StarChefs.com JobFinder
    Executive Chef
    Lead an Italian Kitchen with Las Vegas Glamour!
    The Nine Group
    Nevada
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207662&positionid=


    Cooks
    Northwest Resort seeks Cooks in the Blackfoot Valley
    The Resort at Paws Up
    Montana
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=205521&positionid=


    Banquet Sous Chef
    Banquet Position Available at Luxury Manhattan Hotel
    The Waldorf=Astoria
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207440&positionid=

    Sous Chef
    Join the Kitchen of a StarChefs Rising Star
    Salts
    Massachusetts
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207600&positionid=


    Line Cooks
    Fine-Dining Restaurant Seeks Talented Line Cook
    La Plage
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207520&positionid=

    Line Cook
    Atlanta's Hottest Restaurant Group is Hiring!
    Buckhead Life Restaurant Group
    Georgia
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207542&positionid=


    Pastry Cook
    Join Manhattan's Hot New Spanish Restaurant
    Urena
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207461&positionid=


    Director of Food and Beverage
    Top San Diego Hotel Seeks Experienced Management
    W Hotel San Diego
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207080&positionid=


    Chef
    Exciting Chef Opportunity at the Edward Jones Dome
    Delaware North Companies
    Missouri
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206660&positionid=


    Line Cooks
    NYC Prime Steakhouse Seeks Line Cooks
    Quality Meats
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207340&positionid=

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      13. Spring Asparagus Recipe from Chef Jared Simons
      Braised Short Ribs with Vanilla Risotto and Asparagus Tips
      By Chef Jared Simons of Violet - Los Angeles, CA
      Adapted by StarChefs.com

      Yield: 4 Servings

      Ingredients:
      Short Ribs:

      4 (5 ounce) boneless beef short ribs
      1 cup carrot, large dice
      1 cup onion, large dice
      1 cup celery, large dice
      2 cups red wine
      4 cloves garlic
      2 teaspoons chopped fresh thyme
      1 cup peeled pear tomatoes
      Cold water, to cover ribs
      Salt and pepper, to taste

      Vanilla Butter:
      4 Tablespoons butter
      1 vanilla bean, halved and scraped

      Risotto and Asparagus Tips:
      6 Tablespoons olive oil
      2 Tablespoons unsalted butter
      3 Tablespoons diced onion
      ½ cup arborio rice
      3 cups chicken stock
      ¼ cup dry white wine
      4 Tablespoons grated parmesan cheese
      1 vanilla bean, scraped
      8 asparagus tips
      Salt and pepper, to taste

      Method:
      For Short Ribs:

      In a large saucepan on high heat, sear ribs on all sides until golden and caramelized. Remove short ribs from the pan and add carrots, onions and celery. Reduce heat to low and sweat vegetables until they become slightly golden. Add red wine, garlic and thyme to vegetables and reduce mixture until almost dry. Be very careful not to let it burn. Add short ribs to reduced wine and vegetable mixture. Add tomato and cover short ribs with cold water. Bring to a boil and reduce heat. Simmer until short ribs are tender the sauce has slightly reduced. Remove short ribs and strain the sauce. Season with salt and pepper.

      For Vanilla Butter:
      Soften butter in a small bowl. Combine vanilla seeds with butter. Set aside.

      For Risotto and Asparagus Tips:
      In a large flat skillet, melt 2 Tablespoons of butter with 2 Tablespoons of olive oil. Add onion and sauté until translucent. Stir in rice and toast on low heat for about 2 minutes. Stir in the white wine and 350 milliliters of the chicken stock. Stir with wooden spoon until the stock has been absorbed. Once stock has absorbed, continue to add the remaining chicken stock a little at a time while continuing to stir - keep the risotto from sticking to the pan. Once the rice becomes al dente, remove from heat. Add the vanilla butter and parmesan cheese. Continue to stir the risotto until the butter and cheese have melted and the risotto is creamy. Set aside.

      In a small pan, lightly sauté the asparagus tips in the remaining olive oil. Set aside.

      To Assemble and Serve:
      Place risotto in serving bowls. Add a braised short rib in each bowl and top with asparagus tips. Serve warm.

      Wine Pairing:
      Selvapiana Chianti Rufina Riserva "Bucerchiale" 1998

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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.

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      http://www.starchefs.com/recipes/quick_meals/offer.php

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      StarChefs.com . . . the magazine for culinary insiders