May 26, 2006 - Issue 104
The Dishrag
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IN THIS ISSUE
1. Make the Most of Memorial Day
2. Star Chef Tetsuya Wakuda Takes Australia to the Culinary Edge
3. Must-Have Wines for the Summer Holidays
4. Green Garlic: The Scape
5. Tell Us What's in Your Italian Pantry and You Might Go to Italy!
6. Taming Cepes: the King of Wild Mushrooms with Chef David Bazirgan of Baraka in San Francisco
7. The Italian Way with Chardonnay
8. StarChefs in Vegas: CEO Antoinette Bruno Delivers Pastry on the Curve Seminar
9. StarChefs International Chefs Congress to Send Invitations Soon!
10. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!
11. Top 5 Best-Selling Cookbooks
12. Top 10 Jobs on StarChefs.com JobFinder
13. Recipe for Turbot from LA Rising Star Chef Mohammad Islam

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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The Morimoto Project
2 Double French Tops
18 Open Burners
Standard and Convection Ovens
Chitwood Smoke Broiler
Chefs That Use Jade.
Click here for more information
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1. Make the Most of Memorial Day
This year we consulted Executive Chef Andy Husbands of Tremont 647 in Boston for a few suggestions on increasing restaurant revenue, his favorite grill tips and a fresh twist on a holiday menu that will make your Memorial Day smokin'. http://www.starchefs.com/features/memorial_day/2006/html/index.shtml

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2. Star Chef Tetsuya Wakuda Takes Australia to the Culinary Edge
Star Chef Tetsuya Wakuda is widely considered to be Australia's most innovative and influential chef. He crafts dishes inspired by his youth in Japan using Australian ingredients and French techniques. http://www.starchefs.com/chefs/TWakuda/html/index.shtml

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3. Must-Have Wines for the Summer Holidays
With the holidays right around the corner, we've come up with some excellent recommendations for the perfect summer wines. These crisp whites, beautiful rosés and lighter reds will give a boost to your summer by-the-glass list. http://www.starchefs.com/wine/features/html/summerwine/html/index.shtml

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4. Green Garlic: The Scape
Garlic scapes offer the familiar flavor of garlic but with a sweeter, greener taste. Chefs can try the recipes featured here by Chef Dante Boccuzzi of Aureole in New York, developed specifically to showcase the flavor of these spring treats.
http://www.starchefs.com/features/garlic_scapes/html/index.shtml

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5. Tell Us What's in Your Italian Pantry and You Might Go to Italy!
Take the StarChefs.com Essentials of the Italian Pantry Survey and share your thoughts on what you need to keep on hand to craft your favorite Italian dishes. The survey is for Food Service Professionals only and you will automatically be entered to win a trip for two to Italy!
http://www.starchefs.com/survey/surveypastry.shtml

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6. Taming Cepes: the King of Wild Mushrooms with Chef David Bazirgan of Baraka in San Francisco
Foraged from the forests of Europe for generations, these mighty mushrooms have been impressing diners for centuries. Packed with flavor and firm enough for grilling and shaving, cepes add richness and depth to almost any menu.
http://www.starchefs.com/features/cepes/html/index.shtml

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7. The Italian Way with Chardonnay
Warmer weather is on its way, so many of us are putting away our hearty reds in favor of more refreshing whites. But to ease the transition there are some white wines that have the same richness and heft, chief among them being the oft-maligned Chardonnay. http://www.starchefs.com/wine/features/html/italian_chardonnay/html/index.shtml

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8. StarChefs in Vegas: CEO Antoinette Bruno Delivers Pastry on the Curve Seminar
Join Antoinette Bruno, CEO and Editor in Chief of StarChefs.com for her "What's Hot and What's Not in Pastry" at the Great American Dessert Expo in Las Vegas on Friday, June 9 from 1:00pm -1:45pm. She will show you how you can use the latest trends in pastry to achieve success in your restaurant.
http://www.starchefs.com/events/dessert_expo/2006/index.shtml

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9. StarChefs International Chefs Congress to Send Invitations Soon!
Don't miss what promises to be the most important professional culinary event in the US this year. If you haven't already requested an invitation to the StarChefs.com's inaugural International Chefs Congress, time is running out. Sign up now and tell us why you would like to attend! Invitations will be sent out in the next few weeks to selected individuals. http://www.starchefs.com/events/icc/2006/index.shtml

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10. 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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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. I Love Crab Cakes!
By Tom Douglas
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=61233820060518120251&action=det_34947&searchvalues=&searchlogic=advsearch

2. Nasty Bits: Collected Varietal Cuts, Usable Trim, Scraps, and Bones
By Anthony Bourdain
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=61233820060518120251&action=det_35130&searchvalues=&searchlogic=advsearch

3. Raichlen on Ribs, Ribs, Outrageous Ribs
By Steven Raichlen
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=61233820060518120251&action=det_35067&searchvalues=&searchlogic=advsearch

4. Rachael Ray Express Lane Meals
By Rachael Ray
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=61233820060518120251&action=det_34738&searchvalues=&searchlogic=advsearch

5. Spice : Flavors of the Eastern Mediterranean
By Ana Sortun
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=61233820060518120251&action=det_34953&searchvalues=&searchlogic=advsearch

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    12. Top 10 Jobs on StarChefs.com JobFinder

    Sous Chef
    Showcase your Style with Asian Cuisine
    Roppongi Restaurant & Sushi Bar
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208025&positionid=


    Executive Chef
    Lead the Kitchen of a Fine-Dining Resort
    The Cliff House Resort and Spa
    Maine
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208200&positionid=


    Wait Staff
    Server Positions Available at Luxury Lakeside Hotel
    Cave B Inn at Sagecliffe
    Washington
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208023&positionid=


    Chef de Partie
    Great Opportunity for International Chefs in San Francisco!
    HRC International
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206820&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
    Experienced Cook Sought for French-Asian Tapas Bar
    Orris Restaurant
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206680&positionid=


    Restaurant Manager
    Lively Fine-Dining Restaurant Seeks Your Expertise
    Mainland
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206960&positionid=


    Chef
    Scenic National Park needs Chef
    The Yellowstone Mine
    Montana
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208140&positionid=


    General Manager
    Cool Boutique Hotel Seeks World-Class GM
    The Colony Palms Hotel
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=207121&positionid=


    Sous Chefs
    Cook with the Fabulous Ingredients in the Wine Country
    Wente Vineyards
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208100&positionid=


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      13. Recipe for Turbot from LA Rising Star Chef Mohammad Islam
      Turbot with Chaud et Froid Leeks, Pickled Ramps and Fingerling Potatoes
      Chef Mohammad Islam of Chateau Marmont - Los Angeles, CA
      Adapted by StarChefs.com

      Yield: 6 Servings

      Ingredients:
      Leeks:
      6 quarts sliced leeks, washed in cold water
      ½ pound butter
      Salt and white pepper

      Pickled Ramps:
      24 fresh ramps
      1 cup water
      1 cup champagne vinegar
      1 cup sugar
      1 teaspoon pink peppercorns
      1 teaspoon coriander seeds
      1 teaspoon fennel seed
      2 Tablespoons salt
      1 bay leaf

      Sauce:
      2 ounces butter
      6 ounces shallots, minced
      6 ounces roasted tomato
      1 cup white wine (preferably one from the Saussignac region)
      1 ounce chervil

      Fingerling Potatoes:
      2 sprigs fresh thyme
      2 sprigs parsley
      2 sprigs fresh lavender
      2 garlic cloves
      Black pepper and salt to taste
      1/2 pound French red fingerling potatoes
      1/2 pound Russian banana fingerling potatoes
      2 Tablespoons butter
      2 ounces shallots, minced

      Turbot:
      6 (6-ounce) turbot fillets
      2 Tablespoons butter
      2 Tablespoons canola oil
      Juice of 3 lemons

      Herb Salad:
      18-24 fresh basil leaves
      18-24 fresh parsley leaves
      18-24 fresh chervil leaves

      Method:
      For Leeks:
      Combine all ingredients in a large pot and cook on low for 2 hours until completely soft.

      For Pickled Ramps:
      In a pot of boiling water, blanch the ramps but do not shock. Rinse the ramps in cold water. Bring all other ingredients to a boil in a medium saucepan. Add ramps, turn off heat and let ramps cool in the liquid. Strain and refrigerate.

      For Sauce:
      Combine all ingredients in saucepan and cook over medium heat until reduced. Blend on high until the consistency of heavy cream.

      For Potatoes:
      Cover potatoes with water, herbs, garlic, salt and black pepper in a large stockpot. Bring to a boil and cook for 10-15 minutes until they are fork tender. Strain and let cool. Peel and slice potatoes into coins. Sauté butter, shallots and sliced potatoes in a nonstick pan over low heat until hot.

      For Turbot:
      Place two large nonstick sauté pans over high heat and add 1 Tablespoon of canola oil and 1 Tablespoon butter to each pan. When oil is hot, add 3 turbot fillets to each pan. Cook until nicely browned on first side, about 4 minutes. Turn fillets over and cook until done, about another 2 minutes.

      For Herb Salad:
      Take 3-4 leaves of each herb and toss them in a small mixing bowl.

      To Serve:
      Place potatoes at the top center of plate with pickled ramps to the right and leeks just below to the left. Place a circle of sauce around the ingredients. Place fish on top of ingredients in the middle of the plate and place herb salad on top of the fish. Add juice of half a lemon.

      Wine Pairing:
      A crisp Chablis such as the La Chablisienne Chablis Premier Cru Grand Cuvée 2002

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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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      StarChefs.com . . . the magazine for culinary insiders