December 30, 2006 - Issue 117
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. Take the Annual StarChefs.com Salary Survey!
2. Year in Review: the Culinary Trends of 2006
3. Top Equipment of 2006
4. Wine Writer Jim Clarke's Recent Quaffs
5. Nominate 2007 Rising Stars in New York, San Francisco and Atlanta!
6. A Honey-Colored Hungarian Gem: Tokaji
7. Madrid Fusion 2007
8. Top 10 Jobs on StarChefs JobFinder
9. Top 5 Cookbooks
10. Recipe for Angel Hair Pasta with American Caviar
11. Coming Soon on StarChefs.com!

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com

........................................................................................
........................................................................................

1. Take the Annual StarChefs.com Salary Survey!
Know where you stand! Fill out our survey, receive the results of hundreds of other industry professionals, and feel empowered the next time you go for a job interview and have to answer the dreaded "how much do you expect to get paid?" Every person that fills out the survey in its entirety gets a chance to win a Jade Plancha, not to mention contribute to their culinary community.
http://www.starchefs.com/survey/takesurvey.php?id=481

........................................................................................

2. Year in Review: the Culinary Trends of 2006
The culinary world is fraught with trends - from techniques to tools, from ingredients to philosophical commitments like sustainability, organics and sourcing locally. Find out which trends drove the top chefs of the country this past year, how they influenced our restaurant industry as a whole, get a glimpse of chefs predictions for next year, and more!
http://www.starchefs.com/features/editors_dish/trends_survey/index.shtml

........................................................................................

3. Top Equipment of 2006
Every year a few pieces of kitchen equipment introduce themselves to the restaurant world. Some are creative reappropriations of classic devices, some are significant improvements on basic necessities, and others are utterly new musings. Find out which contraptions, tools, and toys made it on our end of year shortlist.
http://www.starchefs.com/features/tools_of_the_trade/issue3/html/index.shtml

........................................................................................

4. Wine Writer Jim Clarke's Recent Quaffs
From red, white, sparkling, beers and spirits, Jim Clarke shares the recent tastings that somehow-or-another stand out from the pack. Get personal tasting notes and recommended flavor pairings for late harvest Rieslings, Chocolate Stouts and more!
http://www.starchefs.com/wine/features/html/recently_tasted/vol2/html/index.shtml

........................................................................................

5. Nominate 2007 Rising Stars in New York, San Francisco and Atlanta!
StarChefs.com announces its three new Rising Star categories: Hotel Chefs, Mentor Chefs, and Restaurateurs! We are currently accepting nominations for Rising Stars in New York, San Francisco and Atlanta. These industry awards recognize the country's top up-and-coming industry professionals that demonstrate exceptional ability, motivation, and the potential to have a positive impact on the culinary field. To nominate a Rising Star in any of these categories, click here: http://www.starchefs.com/survey/takesurvey.php?id=141

........................................................................................

6. A Honey-Colored Hungarian Gem: Tokaji
Generally speaking, when people talk about Tokaji, they're talking about botritized dessert wines made from the native grapes Furmint and Harslevelu as well as Muscat. Get a history of the underappreciated dessert wine, tips on how to pick the right bottle, and detailed tasting notes.
http://www.starchefs.com/wine/features/html/tokaji/html/index.shtml

........................................................................................

7. Madrid Fusion 2007
Join chefs Grant Achatz, Pascal Barbot, Heston Blumenthal, and more in Madrid at the Palacio Municipal de Congresos del Campo de las Naciones in January for a thrilling program of shared techiniques. Get the full schedule and buy your tickets now!
http://www.starchefs.com/events/madrid_fusion/2007/index.shtml

........................................................................................

8. Top 10 Jobs on StarChefs JobFinder
Executive Chef
Luxury Community Club Seeks Executive Chef
Ocean Reef Club
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216640&positionid=

Executive Sous Chef
Seeking an Educated Palate
Charlie Palmer Steak
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216340&positionid=

Chef
Cantonese Restaurant Seeks Chef
Harrah's Lake Tahoe
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216461&positionid=

Executive Chef
Create a Menu of Japanese Peruvian Fusion Cuisine
SushiSamba
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216224&positionid=

Executive Chef
High-End South Beach Hotel Seeks Executive Chef
The Loews Miami Beach Hotel
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216600&positionid=

Chef
Creative, Adventurous Chef Wanted!
Within the Wild
Alaska
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216620&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=

Kitchen Manager
Opportunity for Experienced Kitchen Manager
Champions Restaurant
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216200&positionid=

Executive Chef
Premier Private Club Chef Opportunity
The Crescent Club
Tennessee
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216240&positionid=

Executive Chef and Culinary Director
Delicious Food and Memorable Experiences
Garth Newel Music Center
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216220&positionid=

    ........................................................................................

    9. Top 5 Cookbooks
    Top 5 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!

    Arabesque : A Taste of Morocco, Turkey, and Lebanon
    by Claudia Roden
    http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=28202620061023174433&action=det_35804

    Baking: From my Home to Yours
    By Dorie Greenspan
    http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=28202620061023174433&action=det_35673

    Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
    By Ina Garten
    http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=28202620061023174433&action=det_35801

    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

      ........................................................................................

      10. Recipe for Angel Hair Pasta with American Caviar
      by Alexandra Guarnaschelli of Butter - New York, NY
      Adapted by StarChefs.com

      Yield: 6 Appetizer Portions

      Ingredients:
      pound dried angel hair pasta
      2 cups heavy cream
      1 cup sour cream
      Salt and freshly-ground black pepper, to taste
      2 lemons, zested
      lemon, juiced
      Worcestershire sauce, to taste
      1 small bunch chives, finely sliced
      3 ounces American caviar (Paddlefish roe)

      Method:
      Cook the pasta in salted water, then drain and rinse with cold water. Combine the heavy cream and sour cream and season with salt and pepper. Cook over medium heat, whisking until it thickens and all of the sour cream melts. Add the lemon zest, lemon juice and a splash of Worcestershire sauce. Taste for seasoning. Add the chives. Add the pasta to the skillet and toss to coat with the cream. Shut the heat off and allow the pasta to sit in the cream for 2 minutes, tossing to coat from time to time. Warm the serving bowls and place -ounce of caviar in a small mound in the center of each bowl. Use a dinner fork to twirl the pasta into a small roll and gently place a pasta "roll" on top of each mound of caviar. Ideally, the pasta should completely hide the caviar. Drizzle each serving with any additional cream from the skillet. Serve immediately.

      Pairing: Gruner Veltliner or a zesty Champagne

      ........................................................................................

      11. Coming Soon on StarChefs.com!
      A Culinary Lover's Guide to Andalucia, Sherry Pairings in the Heart of Sherry Country, Press Pass: Charlie Trotter's 19th Anniversary Celebration, and more!

      ........................................................................

      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

      ........................................................................
      StarChefs.com . . . the magazine for culinary insiders