June 30, 2006 - Issue 106
The Dishrag
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IN THIS ISSUE
1. Fourth of July 2006: True Blue Barbecue
2. Chef Angelo Sosa's Modern Chinese
3. The Rise and Decline of Syrah...At the Same Time
4. Restaurateurs Educate Staff on the Benefits of Sustainable Agriculture
5. Wattleseed: An Exotic Spice from Down Under Appears on American Menus
6. Fresh Fruit with a Twist: Innovative Summer Desserts
7. Ask the Sommelier: Caitlin Stansbury of The Lodge Steakhouse in LA
8. James Beard Foundation Honors Thomas Keller at Chefs and Champagne in the Hamptons
9. Invites Are Out! StarChefs.com's International Chefs Congress
10. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!
11. Top 10 Jobs on StarChefs.com JobFinder
12. Top 5 Best-Selling Cookbooks
13. QuickMeals Recipe for Crispy Eggplant with Herbed Ricotta From Chef Ruth-Anne Adams
14. Coming Soon on StarChefs.com: Las Vegas Travel plus the Technique for Blanching in Oil

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Fourth of July 2006: True Blue Barbecue
From Illinois to New York City, true, slow-smoked barbecue is not just a tradition but also an addiction. This Fourth of July, StarChefs pays homage to the men and women of the craft with recipes from Pitmaster Mike Mills' cookbook, Peace Love and Barbecue.
http://www.starchefs.com/features/july_fourth/2006/html/index.shtml

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2. Chef Angelo Sosa's Modern Chinese
Cheap, fast and greasy is often the average American's only experience with Chinese food. Chefs like Angelo Sosa, formerly of Yumcha, have been setting out to change that image; the modernization of this ancient and diverse cuisine has become a fine dining trend.
http://www.starchefs.com/features/chinese_fusion/html/index.shtml

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3. The Rise and Decline of Syrah...At the Same Time
Syrah has been on the rise since the '90s, gaining popularity with wine drinkers and wine critics alike. But at the same time, a mysterious ailment is attacking Syrah vineyards. It is a worldwide problem, whose cause has yet to be discovered.
http://www.starchefs.com/wine/features/html/syrah_sickness/html/

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4. Restaurateurs Educate Staff on the Benefits of Sustainable Agriculture
Chef Bruce Sherman is one of many chefs across the country that promotes the relationship between farm and table. He uses his restaurant as a vehicle for educating staff and customers on the importance of sustainable agriculture.
http://www.starchefs.com/features/trends/farm_to_table/index.shtml

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5. Wattleseed: An Exotic Spice from Down Under Appears on American Menus
This peculiar-sounding ingredient is starting to appear on both savory and sweet menus across the U.S. With a flavor reminiscent of hazelnuts, chocolate and coffee, wattleseed is an ideal seasoning for ice creams, sauces and more.
http://www.starchefs.com/features/wattleseed/html/index.shtml

  

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6. Fresh Fruit with a Twist: Innovative Summer Desserts
Go beyond pies, tarts and cobblers with this year's StarChefs Summer Desserts. Cherries, peaches and berries find new expression through ingenious techniques and innovative pairings that yield unexpected taste and texture in each bite.
http://www.starchefs.com/features/summer_desserts/2006/html/index.shtml

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7. Ask the Sommelier: Caitlin Stansbury of The Lodge Steakhouse in LA
"Wine Professor" Caitlin Stansbury of The Lodge Steakhouse in Beverly Hills answers questions on wine pairings, gives tips on tools and guides you through glassware. Take advantage of her expertise today!
http://www.starchefs.com/wine/ask_Sommelier/CStansbury/interview.shtml

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8. James Beard Foundation Honors Thomas Keller at Chefs and Champagne in the Hamptons
The James Beard Foundation presents Chefs and Champagne 2006 on July 22nd at the Wölffer Estate Vineyard in Sagaponack, NY. This year's event will honor Chef Thomas Keller of The French Laundry, Bouchon and Per Se.
http://starchefs.com/events/chefs_champagne/index.shtml >http://starchefs.com/events/chefs_champagne/index.shtml

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9. Invites Are Out! for StarChefs.com's International Chefs Congress
The first round of invitations to StarChefs.com's highly anticipated Chefs Congress have finally been sent to chefs, with more to follow. Subsidized tickets are available for a limited time; so if you've been approved for an invite, don't delay! Be sure to use your login code to buy your ticket.
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 10 Jobs on StarChefs.com JobFinder
Pastry Chef
Luxurious Vineyard Retreat Seeks Pastry Chef
Calistoga Ranch
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209420&positionid=

Wait Staff
Casually Elegant NYC Restaurant Seeks Servers
Eleven Madison Park
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209663&positionid=

Sous Chef
Romantic Danish Restaurant Seeks Creative Energy
Out of Denmark
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209665&positionid=

Restaurant Manger
New Mediterranean Restaurant Seeks Management
Ecco / Fifth Group Restaurants
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209660&positionid=

Cooks
Cook on Top of the Rockies at Game Creek
Vail Mountain Dining
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209280&positionid=

General Manager
Gorgeous Fort Tyron Park Café Seeks Management
New Leaf Cafe
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209320&positionid=

Jr. Sous Chef
Join a Top Kitchen in the British Virgin Islands
The Sugar Mill
Caribbean
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209480&positionid=

Restaurant Host
Service Position with Full Benefits!
Willow's Lodge
Washington
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209642&positionid=

Executive Chef
A Los Angeles Landmark: Encounter Restaurant at LAX
Delaware North Companies
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209640&positionid=

Prep Cooks
Make it Happen! Begin your Culinary Career!
Hannah and Mason's
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=208780&positionid=

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    12. 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. The Silver Spoon
    By Editors of Phaidon Press
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID87129&sid=37951220060207105416&action=det_34253&searchvalues=&searchlogic=advsearch

    2. Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
    By Bill Buford
    http://www.ecookbooks.com/products.html?ref=286386562&affliliateID=87129&sid=40770320040304152310&action=det_35234&searchvalues=&searchlogic=advsearch

    3. New Best Recipe, All-New Edition
    By Editors of Cooks Illustrated
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_32737&searchvalues=&searchlogic=advsearch

    4. Spice: Flavors of the Eastern Mediterranean
    By Ana Sortun
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34953&searchvalues=&searchlogic=advsearch

    5. Marinades, Brines, Cures, And Glazes: Revised and Expanded. 400 Recipes for Poultry, Meat, Seafood and Vegetables
    By Jim Tarantino
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34811&searchvalues=&searchlogic=advsearch

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      13. QuickMeals Recipe for Crispy Eggplant with Herbed Ricotta, Roasted Tomato and Fresh Mozzarella

      Chef Ruth-Anne Adams of Casablanca Restaurant - Boston, MA
      Adapted by StarChefs.com

      Yield: 4 Servings

      Ingredients:
      Charred Tomatoes:

      12 plum tomatoes
      ½ red onion
      Salt and pepper

      Crispy Eggplant:
      1 large Italian eggplant
      ½ cup extra virgin olive oil

      Herbed Ricotta:
      ½ cup Ricotta
      2 Tablespoons chopped parsley
      1 Tablespoon chopped basil
      1 spring thyme, chopped
      2 Teaspoons grated parmesan
      Salt and pepper

      9 ounces fresh mozzarella, cut into 16 slices
      4 cups baby spinach
      3 Tablespoons chopped parsley

      Method:
      For Charred Tomatoes:

      Slice the red onion paper-thin using a slicer or a Mandolin. Spread the onions on a flat tray. Char the plum tomatoes on a grill until they are 75 percent black. Smother the onions with the tomatoes so the onions will wilt. Once the tomatoes are cool, peel and seed, leaving the tomatoes as whole as possible, but do not be fussy. Combine with the onions and season with salt and pepper.

      For Crispy Eggplant:
      Preheat the oven to 360ºF. Slice the eggplant into 12, 1/16th of an inch slices using a mandolin or slicer. Lightly brush each slice with olive oil (being careful not to use too much) and bake until 80 percent of the eggplant slice is golden brown.

      For Herb Ricotta:
      Mix all ingredients together and season to taste.

      To Assemble:
      Preheat the oven to 375ºF. Lay four slices of crispy eggplant on a baking sheet lined with parchment paper. Spread a teaspoon of herbed ricotta on each slice. Lay a second slice of crispy eggplant on the ricotta and repeat the process finishing with another layer of crispy eggplant. On top of each eggplant, spread the charred tomato and red onion mixture. Divide the 16 slices of fresh mozzarella evenly over the tomatoes. Bake in the oven for 15 minutes at 375ºF or until the mozzarella is bubbling and the inside is warm. Divide the spinach on four plates and lay one eggplant on each plate. Sprinkle each with chopped parsley.

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      14. Coming Soon on StarChefs.com: Las Vegas Travel Plus the Technique for Blanching in Oil
      Get insider's tips on where to stay and where to eat in StarChefs.com's guide to Las Vegas. Learn the traditional Chinese technique of blanching in oil with a recipe for Wok Hay Frog Legs by Chef Michael Schulson of Buddakan. This and more, coming soon on StarChefs.com!

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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