IN
THIS ISSUE
1. Letter from the Editor: The Era of Casual Chic
2. Holiday Dinner with Jeffrey Buben of Vidalia and Bistro Bis
3. Wine: Famous Reindeers' Favorite Holiday Wines
4. Taste the Future of DC Food at the DC Rising Stars Revue -- Buy Your Ticket Now!
5. Duck Hunt: The Game's On
6. Club Chef's Institute 2006 at The Greenbrier
7. For the Love of Pudding: Nostalgic Desserts
8. Technique: Pickling Chiles with Patricia Quintana
9. Top 10 Jobs on StarChefs JobFinder
10. Top 5 Best-Selling Cookbooks
11. Recipe for Sautéed Georgia Trout with Brussels Sprouts and Brown Butter
12. Coming Soon on StarChefs.com
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Letter from the Editor: The Era of Casual Chic
In the search for an American culinary identity, chefs have experimented with what feels comfortable and have firmly established their own version of fine dining: the chic casual restaurant. Editor-in-Chief Antoinette Bruno explores the wave of casual chic restaurants shaping the Atlanta dining scene and shares pictures from recent tastings at Ecco, Repast, Floataway Café and more.
http://starchefs.com/features/editors_dish/letter/vol8/index.shtml
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2. Holiday Dinner with Jeffrey Buben of Vidalia and Bistro Bis
Every artist has a muse, and for Vidalia's Chef Jeffrey Buben the restaurant's namesake inspires a festive and aromatic holiday menu. Each dish, save the lemon dessert, features Vidalia onions, adding their signature pungency and sweetness to varied intensity in a diversely delicious meal as simple to prepare as it is enjoyable it eat.
http://www.starchefs.com/features/holiday_dinner/2006/html/index.shtml#top
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3. Wine: Famous Reindeers' Favorite Holiday Wines
When I started thinking about wines for the holidays this year, I decided to consult some experts - not wine experts, but holiday experts. I had to pull some strings, but eventually I got through to a very busy North Pole. The elves are putting in a lot of overtime at the moment, but the reindeer had time to talk - sure, they have to keep in shape for the big run on Christmas Eve, but of all the North Pole's residents, they seemed to be the least stressed.
http://www.starchefs.com/wine/features/html/holiday_wine/html/index.shtml
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4. Taste the Future of DC Food at the DC Rising Stars Revue -- Buy Your Ticket Now!
Tickets are on sale for the December 13, 2006 Washington DC Rising Stars Revue. Come taste the future of Washington DC food with 14 of the area's most talented chefs, pastry chefs, bar chefs and sommeliers. Buy tickets for the revue (and reserve your space at the after party!) today.
http://www.starchefs.com/chefs/rising_stars/2006/dc/html/index.shtml
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5. Duck Hunt: The Game's On
It's the season for stronger flavor combinations and heartier meat pairings. With its gamey breast meat and rich fragrant fat, duck finds it way on more menus as the weather turns colder. Find out why duck breasts are characteristically red, get tips for sourcing and preparing gamier duck varieties, and learn how chefs across the country keep the lean meat tender in recipes from Ethan McKee of Equinox, Tony Chittum of Notti Bianche and Dish, and Sergio Sigala of Casa Tua.
http://www.starchefs.com/features/duck_hunt/html/index.shtml
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6. Club Chef's Institute 2006 at The Greenbrier
On October 29, hotel and country club chefs from across America made their annual pilgrimage to the 3rd annual Club Chef's Institute at The Greenbrier Resort, tucked away in West Virginia's Allegheny Mountains. For two days attendees participated in myriad workshops, focusing on club restaurant applications as diverse and simple as how to make a quenelle, the basics of sous-vide and an introduction to hydrocolloids.
http://starchefs.com/events/greenbrier/html/index.shtml
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7. For the Love of Pudding: Nostalgic Desserts
Find out how pastry chefs are recreating puddings reminiscent of childhood, from tender rice held together by custard, to cake-like English puddings in toffee sauce. Composed dessert recipes from StarChefs' Rising Star Jennifer Giblin of Blue Smoke, Ritta Garruba of Butterfield9, and Caitlin Kelly of Vidalia pay tribute to classic puddings of all sorts.
http://www.starchefs.com/features/pudding/html/index.shtml
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8. Technique: Pickling Chiles with Patricia Quintana
Dried chiles are ubiquitous in the street markets of Mexico and the country's culinary tradition is correspondingly rife with their presence. Chef Patricia Quintana prepares the chiles in a traditional way, simultaneously pickling and rehydrating them in a flavorful liquid. This achieves an incredible depth and intensity of flavor which lends itself to stuffing of all kinds.
http://www.starchefs.com/events/studio/techniques/PQuintana/index.shtml
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9. Top 10 Jobs on StarChefs JobFinder
Sous Chef
Catering Sous Chef Position for Premier DC Catering Company
Windows Catering Company
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215880&positionid=
Pastry Chef
Ready to Make Your Next Career Move?
Oceana
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215341&positionid=
Chef
Prominent Non-Profit Seeks Chef
Food and Friends
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215941&positionid=
Pastry Cook
Very Hands-On Position at Top Restaurant
CRU
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215940&positionid=
Sous Chef
Opening Soon - LOTUS in the Virgin Islands!
Blue Shore Grill
Caribbean
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215700&positionid=
Chef de Partie
Join Gray Kunz's Modern American Kitchen
Café Gray
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215622&positionid=
Working Executive Chef
Sous Chefs: Take the Next Step in Your Career
Anonymous
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215580&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=
Chef
Executive Chef Jose Andres Seeks Talent
THINKfoodGROUP
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215540&positionid=
Line Cooks
Rae Opens in Philadelphia
DASA Hospitality
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215140&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!
Barefoot Contessa at Home
By Ina Garten
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35801
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
King Arthur Flour Whole Grain Baking:
Delicious Recipes Using Nutritious Whole Grains
By King Arthur Flour
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35588
The Silver Spoon
By the editors of Phaidon Press
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=53872920060822142120&action=det_34253&searchvalues=&searchlogic=advsearch
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
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11. Recipe for Sautéed Georgia Trout with Brussels Sprouts and Brown Butter
Recipe for Sautéed Georgia Trout with Brussels Sprouts and Brown Butter
Chef Nick Oltarsh of Lobby at Twelve - Atlanta, GA
Adapted by StarChefs.com
Yield: 4 portions
Ingredients:
1 pound Brussels sprouts
Salted water, for boiling
½ pound plus 4 Tablespoons unsalted butter, cubed
1 teaspoon garlic, minced
Salt and pepper
3 10-ounce rainbow trout filets, deboned and butterflied
Wondra flour, for dusting the fish
Blended oil, for sautéing
4 teaspoons non-pareil capers, drained of their brine
2 small lemons, segmented and squeezed of their juice
To Assemble and Serve:
4 teaspoons shaved almonds, toasted
1 Tablespoon parsley, chiffonade
Method:
Remove the outer leaves of the Brussel sprouts and discard. Cut the Brussel sprouts into 1/8-inch slivers, discarding the cores. Blanche the brussel sprouts in a large pot of boiling salted water for 2-3 minutes or until tender, then shock them in ice water. Drain well. Heat 4 tablespoons of the butter in a small sauté pan, add the garlic and cook until golden brown. Add the Brussel sprouts and warm them through. Season with salt and pepper and reserve, keeping warm.
Cut each rainbow trout into 4 pieces, discarding the tail end. Season the trout with salt and pepper, then dredge the in Wondra flour, shaking off excess flour. Over medium-high heat, sear the trout in the blended oil on each side until lightly golden brown.
Over high heat, whisk the remaining butter until it is golden, then add the capers, lemon segments and lemon juice. Season with salt and pepper
To Assemble and Serve:
On each plate layer three pieces of trout with three layers of Brussel sprouts and top with the toasted almonds. Spoon the brown butter, caper sauce over the fish and garnish with parsley.
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12. Coming Soon on StarChefs.com: Chicago Travel, Holiday Drinks Party, On the Plate, Top Wine Pairings and more!
Coming Soon on StarChefs.com
Chicago Travel, Culinary Trends, Holiday Drinks Party, On the Plate, Top Wine Pairings and more!
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