December 8, 2006 - Issue 115
The Dishrag
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IN THIS ISSUE
1. Buy your Ticket to Rising Stars and Taste the Future of DC Dining!
2. White Truffles: Into the Underground
3. Holiday Entertaining with Adam Sobel
4. Gifts for Chefs: Both Classic and Overlooked Treasures
5. Winter Drinks Party with Atlanta's Top Bar Chefs
6. Top 10 Jobs on StarChefs JobFinder
7. Top 5 Best-Selling Cookbooks
8. Recipe for Crepes Suzette
9. Coming Soon on StarChefs.com


StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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"I love the deep flavor of Cervena venison and its consistent high quality. Its sense of rustic elegance really works well in both my restaurants."
- Chef Scott Conant of L'Impero and Alto--New York. Meet the deer farmers from New Zealand who consistently live up to high expectations at www.cervena.com.

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1. Buy Your Ticket to Rising Stars and Taste the Future of DC Dining!
Tickets are on sale for the December 13, 2006 Washington DC Rising Stars Revue. Come taste the future of Washington DC dining with 14 of the area's most talented chefs, pastry chefs, bar chefs and sommeliers. Buy your tickets for the Revue today!
http://www.starchefs.com/chefs/rising_stars/2006/dc/html/index.shtml

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2. White Truffles: Into the Underground
Chef Massimiliano Convertini of Antico Bottega del Vino in New York, composes an annual tasting menu as the season picks up, flying in over 2 pounds of white truffles a week from Italy and paying an average of $1800 a pound. Find out how to properly transport, clean and store truffles, and try Convertini's simple truffle recipes.
http://www.starchefs.com/features/white_truffles/html/index.shtml

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3. Holiday Entertaining with Adam Sobel
Chef Adam Sobel of Restaurant Guy Savoy in Las Vegas really knows how to entertain! In true Savoy-style, Sobel creates a trio of luxurious spoons: composed one-bite courses of miniature dishes that focus on rich, celebratory ingredients like toro, caviar, truffles, poularde and crab. Try the recipes for an opulent series of amuse bouches paired with Champagne.
http://www.starchefs.com/features/holiday_spoons/html/index.shtml

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4. Gifts for Chefs: Both Classic and Overlooked Treasures
In the artful, innovative, and utilitarian world of the kitchen tool and gadget, certain perennial favorites come to mind like a good spatula - from the small offset to the flexible, slatted fish, or the ubiquitous Vita-Prep mixer. Check out our wish list of classic and overlooked treasures from vintage meat grinders to interesting plateware to help shop for the chef in your life.
http://www.starchefs.com/features/chef_gift/2006/html/index.shtml

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5. Winter Drinks Party with Atlanta's Top Bar Chefs
Atlanta's mixologists have infused, stirred, shaken and poured some outstanding seasonal beverages to heat up your cocktail party or bar menu this winter. Try cocktail recipes from Greg Best of Restaurant Eugene, Vajra Stratigos of Ecco and Andy Minchow of Repast.
http://www.starchefs.com/features/drinks_party/volume_06/html/index.shtml

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6. Top 10 Jobs on StarChefs JobFinder
Chef de Cuisine
Fine-Dining in a High Volume Restaurant
The Grill Room / The Las Olas Company
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216060&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=


Executive Chef
San Francisco Concept Seeks Chef
American Karma
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=215982&positionid=


Working Executive Chef
Take it to the Next Level
Anonymous
Oregon
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216080&positionid=


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=


Working Chef
Experienced Chef for Restaurant Opening
Gordon Biersch Brewery Restaurant
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216044&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=


Sushi Chef
Innovative West Village Japanese Restaurant Seeks Talented Sushi Chef
Sumile
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216042&positionid=


Line Cook
Awesome Opportunity for the Right Candidate at Jean Georges
Jean Georges, Perry Street
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216261&positionid=


Pastry Chef
Pasty Chef Position in Top Luxury Hotel
The Ritz-Carlton
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216000&positionid=

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    7. 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!

    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=28202620061023174433&action=det_35675

    Bite Size: Elegant Recipes for Entertaining
    by Francois Payard
    http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=28202620061023174433&action=det_35514

    Braise: A Journey Through International Cuisine
    by Daniel Boulud
    http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=28202620061023174433&action=det_35822

    Jamie's Italy
    by Jamie Oliver
    http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=28202620061023174433&action=det_35660

    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

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      8. Recipe for Crepes Suzette
      Pastry Chef Pradeep Dharmawardane of Marcel's--Washington, D.C.
      Adapted by StarChefs.com

      Yield: 6 Servings

      Ingredients:
      Crepes:

      10 ounces milk
      3 eggs
      1 ounce oil
      ounce sugar
      1 teaspoon salt
      1 orange, zested
      4 ounces bread flour
      Butter, for frying

      Sauce:
      3 ounces unsalted butter
      3 ounces light brown sugar
      1 ounce Grand Marnier
      4 large oranges, juiced

      To Serve:
      Vanilla ice cream

      Method:
      For the Crepes:

      Blend the milk, eggs, oil, sugar, salt and zest. Add the flour and whisk until evenly blended. Strain the batter through a fine mesh sieve and rest in the fridge for at least 30 minutes. In a small non-stick pan, melt a teaspoon butter and pour about one ounce of batter into the pan. Cook for about 30 seconds, flip and cook another 10 seconds. Repeat five time.

      For the Sauce:
      Heat butter and sugar in a heavy-bottom pan until dissolved. Add the Grand Mariner and orange juice and heat thoroughly. Fold the crepes into triangle shapes by folding each in half and half again. Place two to three folded crepes in a frying pan with a teaspoon of butter. Heat and pour 4 to 5 ounces of sauce. Transfer the warm crepes and sauce into a serving dish and serve with vanilla ice cream

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      9. Coming Soon on StarChefs.com
      The results from our New York Trans Fat Ban Survey, Top Pairings from Sommelier Vajra Stratigos of Ecco in Atlanta, Notable Presentations from Joel Antunes of Joel, New Year's Breakfast ideas and more!

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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 a 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


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