1. LETTER FROM THE EDITOR: THE HOLIDAY REVENUE MYTH
Holiday season is the most wonderful time of the year - unless you're a
chef planning set menus, struggling through long, often overbooked services,
and missing your own family dinners. Find out how chefs across the country
are coping with these challenges, and whether or not the holidays are profitable
for restaurants.
http://starchefs.com/features/editors_dish/letter/vol7/index.shtml
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2. HOLIDAY BAKING FEATURING ELIZABETH BELKIND, ZOE BEHRENS, HEATHER
CHITTUM AND MORE
The classics (pumpkin, chocolate, pears, marshmallows, coffee & doughnuts)
are updated by pastry chefs Elizabeth Belkind, Heather Chittum, Zoe
Behrens, Pradeep Dharmawardane and others. For chefs who want to include
a dessert special for the inevitable lactose-intolerant guest or visiting
family member, we've included a series of dairy-free desserts from our
holiday archives.
http://www.starchefs.com/features/holiday_baking/2006/html/index.shtml
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3. TURKEY TIPS 2006
Leave your high heat hurried lives behind, Thanksgiving's here and
the name of the game is buy it fresh, brine it yesterday and roast
it slow. This year we've got great Thanksgiving tips to get your
turkey tasting better and your restaurant running smoother, and
recipes that make the best of the gobbling bird, not to mention
some of his close relatives.
http://www.starchefs.com/thanksgiving/2006/html/index.shtml
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4. THE INTERVIEWS, BIOS AND RECIPES OF THE 2006 WASHINGTON DC
RISING STARS
Which of the DC Rising Stars wants to open a butcher shop? What
was the first experimental piece of equipment that Jose Andres
gave to Katsuya Fukushima? What is Cathal Armstrong's favorite
cookbook? How does Heather Chittum craft her elegant take on
S'Mores? This and more from our talented Washington DC Rising
Stars.
http://www.starchefs.com/chefs/rising_stars/2006/dc/html/index.shtml
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5. TECHNIQUE: PREPARING BARNACLES WITH CHEF KEN ORINGER
While barnacles remain largely uneaten and undesired in
American cooking, they've been used for centuries in Spain's
Basque Country and Galicia. There, Goose Neck barnacles,
or percebes, are regarded as a delicacy and eaten with uninhibited
gusto.
http://www.starchefs.com/events/studio/techniques/KOringer/index.shtml
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6. TECHNIQUE: COOKING IN CEDAR PAPER WITH CHEF JOSH
DECHELLIS
While cedar planks are popular in American cooking,
in Japan the planks are shaved into ultra-thin sheets,
dried in the sun, and then cut into card-size portions.
The transparent and pliable cedar paper is then soaked
and wrapped around a hot fish or meat to gently impart
its flavor, or burnt in a traditional smoking technique
beneath a meat or fish.
http://www.starchefs.com/events/studio/techniques/JDeChellis/index.shtml
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7. WINE: ASK THE SOMMELIER WITH JULEE RESENDEZ
Julee Resendez spent her childhood summers helping
out in her grandparents' vineyards, where she learned
about grapes before even thinking about wine. She
has recently redesigned the wine programs at Aquavit,
Colors and The Harrison. Ask her your wine questions
today!
http://www.starchefs.com/wine/ask_Sommelier/JResendez/index.shtml
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8. WINE: CARMIGNANO EMERGES FROM CHIANTI'S SHADOW
The words "Tuscany" and "Cabernet" usually bring
to mind a bundle of high-priced wines that emerged
in the 1970s: the Super-Tuscans. However, one
small region of Tuscany already had a tradition
of growing Cabernet and was reemerging from
under the Chianti umbrella at the same time:
Carmignano.
http://www.starchefs.com/wine/features/html/carmignano/html/index.shtml
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9. TOP 10 JOBS ON STARCHEFS.COM
Sous Chef
Blue Ridge Grill Seeks
Motivated Sous Chef
Liberty House Corporation
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215401&positionid=
Pastry Line Cook
Legendary New York Restaurant
- Extraordinary Opportunity
Le Cirque
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215400&positionid=
Sous Chef
Great Sustainable Cuisine
- and a Ski Pass!
Lulu Wilson
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215393&positionid=
Sous Chef
Park Slope Café Seeks
Sous Chef
2nd Street Cafe
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215206&positionid=
Assistant F & B Manager
Progressive Food and Beverage
Manager
Woodfire Grill
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215280&positionid=
Executive Chef
High-Level Position for
Experienced Candidate
Table Mountain Casino
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215345&positionid=
Sous Chef
Join a Talented Team in
a Beautiful Environment
Ojai Valley Inn and Spa
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215344&positionid=
Executive Chef
Lotus and Double Seven
do Upscale Mexican
3Sixty Hospitality
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215240&positionid=
Executive Chef
Upscale Restaurant Venture
Seeks Talented Leadership
The Sheraton Delfina Hotel
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215205&positionid=
Assistant Manager
Come Down to the Lower
East Side
'inoteca
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215342&positionid
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10. 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 Bon Appetit Cookbook
By Barbara Fairchild
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35379&searchvalues=&searchlogic=advsearch
2. Bite Size: Elegant
Recipes for Entertaining
By Francois Payard
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=42930220061016130338&action=det_35514&searchvalues=&searchlogic=advsearch
3. The Joy of Cooking:
75th Anniversary Edition
by Irma Rombauer, Marion
Rombauer Becker, and Ethan
Becker
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35979&searchvalues=&searchlogic=advsearch
4. Happy in the Kitchen:
The Craft of Cooking,
the Art of Eating
By Michel Richard
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35675
5. Breakfast, Lunch and
Tea: The Many Little Meals
of Rose Bakery
By Rose Carrarini
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=42930220061016130338&action=det_36025&searchvalues=&searchlogic=advsearch
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11. RECIPE FOR ROASTED SIRLOIN OF BEEF,
ROOT VEGETABLES AND CARAMELIZED SHALLOT-RED
WINE JUS
Chef Brendan Cox of Circle Bistro - Washington,
DC
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
2 purple top turnips with greens
2 pieces rutabaga
2 pieces kohlrabi
6 pieces radish
2 carrots
1 head garlic, cut in ˝ across
4 sprigs rosemary
2 red onions, peeled, quartered
4 ounces canola oil
4 ounces sherry vinegar
Salt and pepper
4 10-ounce sirloin steaks
12 shallots, sliced
3 cups red wine
Sel gris
Method:
Preheat oven to 325:F. Peel the turnips,
rutabaga and kohlrabi and into 8 wedges.
Quarter the radishes and cut the carrots
into obliques.* Toss the vegetables, garlic,
rosemary, and onions into a bowl and coat
with 2 ounces of oil and 2 ounces of sherry
vinegar. Season with salt and pepper and
roast on a sheet pan until tender and nicely
colored (imagine a pile of leaves in the
fall: oranges, reds and yellows, all intermingled).
After the veggies are cooked, sear the steaks
in a cast iron skillet and roast in the
oven (still at 325:F)until medium-rare to
medium, about 10-12 minutes.** Slowly cook
the shallots in a separate pan, deglaze
with the remaining vinegar, then cook until
golden. Add the wine and reduce by two-thirds.
On four plates, mound the vegetables and
slice the steak, top with the red wine-shallot
sauce, and garnish with fat crystals of
sel gris.
*Oblique refers to cutting the carrot on
a 45: angle then rotating the carrot 45:
over, like a log (not the hands of a clock),
cutting again and so forth. It's very pretty,
and it will impress the neighbors.
**Check by inserting a thin metal skewer
into the meat, if it comes away warm to
just getting hot the steaks are ready.
Wine Pairing: 2004 Kermit Lynch Cotes du
Rhone, a big juicy Syrah-based wine with
ample tannins to stand up to the root vegetables
and the beef.
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12. COMING SOON ON STARCHEFS.COM
A Culinary Lover's Guide to Chicago,
2006: A Culinary Review, Holiday Dinner
with Chef Jeffrey Buben, Holiday Entertaining
with Guy Savoy, and more! |
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