January 15, 2007 - Issue 118
The Dishrag
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IN THIS ISSUE
1. Letter from the Editor, 2007: Resolutions and Revolutions
2. Chef Barton Seaver's New Sustainability Column
3. Fly on the Wall: Charlie Trotter's 19th Anniversary Dinner
4. Andalucia Travel: A Culinary Guide to the Costa del Sol and the Costa de la Luz
5. Willpowder: Sourcing Hydrocolloids and Flavorings with Will Goldfarb
6. Steamboat Springs Travel: A Culinary Guide to the Slopes of Colorado
7. Bar Snacks for the Super Bowl!
8. Technique: Liquid Centered Fish with Mark Hellyar
9. Recently Tasted with Jim Clarke
10. Top Pairs: A Sherry Tasting Menu
11. Women Chefs and Restaurateurs National Conference Wrap-Up
12. Cervena Venison Recipe Contest!
13. Top 10 Jobs on Jobfinder
14. Top 5 Cookbooks
15. Recipe for Fennel and Potato Flan
16. 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, 2007: Resolutions and Revolutions
Did you always tell yourself, as a young culinary student, that you'd open your own restaurant by the time you were 35? Before you took this job did you dream about staging at el Bulli for a season? Maybe you committed to something smaller, like making time to experiment with new ingredients and techniques after service...so, what are you waiting for? Editor-in-Chief Antoinette Bruno encourages chefs to pursue their dreams!
http://starchefs.com/features/editors_dish/letter/vol10/index.shtml

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2. Chef Barton Seaver's New Sustainability Column
Barton Seaver, 2006 DC Rising Star of Café Saint-Ex and Bar Pilar, launches his new column, which will focus on sharing how he puts his culinary philosophy into practice with his community, staff, and guests, demystifying relevant terms like sustainable and organic, and highlighting national issues in sustainability as it relates to food. Barton's first column explores the meaning of sustainability, and how to overcome the challenges of running a restaurant committed to sustainable products.
http://www.starchefs.com/features/sustainable_food/html/Chef_Barton_Seaver_2007_01.shtml

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3. Fly on the Wall: Charlie Trotter's 19th Anniversary Dinner
A professional, inside look at an exclusive culinary event in Chicago: Charlie Trotter's tasting menu with Grant Achatz, Andoni Aduriz, Wylie Dufresne, and more! Will Blunt interviews Trotter's chef de cuisine Matthias Merges to find out how the event came together-from flying in international chefs to cook a dinner, to sourcing yuzu root powder and pairing the right wine with smoked eel and caramel.
http://www.starchefs.com/features/fly_on_the_wall/charlie_trotter/html/

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4. Andalucia Travel: A Culinary Guide to the Costa del Sol and the Costa de la Luz
With such a bounty of gastronomic history, artisan products and natural resources, what could be the drawback of a culinary life in the Andalusian sun? Find out how experimental chefs with high-tech kitchens and traditional regional chefs manage to make the most of the locally-slaughtered meat and seafood despite the challenges they face.
http://www.starchefs.com/features/travel/andalucia/html/index.shtml

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5. Willpowder: Sourcing Hydrocolloids and Flavorings with Will Goldfarb
What can bring together two seemingly irreconcilable ingredients to form one perfectly emulsified body? What turns a cup of ordinary tea into sweet clouds of perfume? What does it take to suspend dense elements in a liquid? Will Goldfarb encourages playing with the hydrocolloids, stabilizers, and flavorings that he manipulates at his dessert bar, Room 4 Dessert, in New York.
http://www.starchefs.com/features/willpowder/html/index

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6. Steamboat Springs Travel: A Culinary Guide to the Slopes of Colorado
For both the seasonal restaurants and those open year-round, the fundamental culinary theme has evolved into large portions of hearty comfort food and starch-centric dishes to boost carb-craving athletes. But Steamboat also offers eclectic cafés and restaurants that range from Modern American and Asian-inspired to heavenly breakfast joints. Our culinary guide reveals favorites in every category-from dives to fine dining.
http://www.starchefs.com/features/travel/steamboat_springs/html/index.shtml

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7. Bar Snacks for the Super Bowl!
Chefs bring back the classics: Potato Chips with Nori Salt, Truffled Popcorn, Fried Whiting with Sambal Aioli, and more elegant but simple bar snacks, perfect for snacking with friends while glued to the game. Recipes from Andrew Zimmerman of Del Toro, Zak Pelaccio of Fatty Crab and 5Ninth, and Ryan Poli, formerly of Butter!
http://www.starchefs.com/features/super_bowl/2007/html/index.shtml

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8. Technique: Liquid Centered Fish with Mark Hellyar
Chef Mark Hellyar of Blue Duck Tavern in Washington DC uses Activa, a protein binder derived from the fermentation of bacteria, to seal liquid in protein. Get a step-by-step of the process for gluing fluke filets, as well as his recipe for Atlantic Fluke Filled with Parsley Sauce.
http://www.starchefs.com/events/studio/techniques/MHellyar/index.shtml

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9. Recently Tasted with Jim Clarke
Find out which wines, beers, and spirits wine writer Jim Clarke has been enjoying recently-from ten year old single malt Scotch, to Sake, to South African Cabernet Sauvignon-with tasting notes, pairing ideas, and more.
http://www.starchefs.com/wine/features/html/recently_tasted/vol3/html/index.shtml

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10. Top Pairs: A Sherry Tasting Menu
Near the southwest corner of the famed Sherry Triangle of Jerez, Sanlucar de Barrameda and Cadiz, lies a small tangle of streets and plazas known as Puerto de Santa María. Sommelier Miguel Monje, a viniculture student at the nearby University of Cadiz demonstrates the versatility and personality of the fortified wine with a menu that progresses from lightest to heaviest, beginning with dry Manzanilla and finishing with rich Pedro Ximenez.
http://www.starchefs.com/features/top_pairs/2006_12_sm/index.shtml

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11. Women Chefs and Restaurateurs National Conference Wrap-Up
WCR's self-proclaimed simple yet noble mission of educating and advancing the careers of women in the restaurant industry, and thereby bettering the industry as whole, was clearly at work in its most recent national conference. With dozens of demonstrations, lectures and panel discussions, women from every facet of the industry engaged in learning, teaching, discussing, networking and, of course, eating.
http://www.starchefs.com/events/wcr/2006_11/html/index.shtml

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12. Cervena Venison Recipe Contest!
Cervena Venison of New Zealand invites chefs to submit recipes that feature the loin, rack or Denver Leg cut in any of three categories: appetizer, salad or main course. The recipes should serve 4 to 6 persons and focus on the Spring season. The winner will receive $2500 and have their recipe featured on the StarChefs and Cervena websites. Hurry, the deadline is March 15, 2007. For further info and to view rules of the contest, visit the site.
http://www.cervena.com

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13. Top 10 Jobs on Jobfinder
Chef
Seeking DC's Next Star Chef for New Concept
DC Metro Management
Washington DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217390&positionid

Executive Pastry Chef
Top Catering Company Seeks Top Pastry Chef
A Sharper Palate
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217140&positionid

Executive Chef
Exclusive Corporate Executive Chef Position
Eclipse
Asia - Hong Kong
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217320&positionid

Catering Director
Innovative Catering Director Needed!
Anonymous
Connecticut
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=216680&positionid

Executive Chef
Can You Manage Volume and Quality?
Horizon Hospitality
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217180&positionid

Head Chef
Position for Chef Committed to Local Cuisine
Food Dance
Michigan
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217461&positionid

Executive Chef
Chelsea Hot Spot Seeks New Energetic Chef
Cafeteria
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217121&positionid

Chef de Cuisine
Chef Dean Corbett is Opening a Hot New Restaurant
Corbett's
Kentucky
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217181&positionid

Dining Room Manager
Entry-Level Dining Room Opportunity
Santi Restaurant
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217202&positionid

Pastry Chef
NJ's Hottest Catering Company
Ome Caterers
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217286&positionid

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    14. Top 5 Cookbooks
    Cucina of Le Marche: A Chef's Treasury of Recipes from Italy's Last Culinary Frontier
    By Fabio Trabocchi
    http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&tsid=28202620061023174433&action=det_35817&featureID=32

    Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
    By Rose Carrarini
    http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&sid=28202620061023174433&action=det_36025

    Tartine
    By Elisabeth Prueitt and Chad Robertson
    http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&sid=28202620061023174433&action=det_35579

    The Essence of Chocolate: Recipes from Scharffen Berger Chocolate Maker for Baking and Cooking with Fine Chocolate
    By John Scharffenberger and Robert Steinberg
    http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&sid=28202620061023174433&action=det_35663

    El Bulli: 1998-2002
    By Ferran Adria and Juli Soler
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=28202620061023174433&action=det_34152

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      15. Recipe for Fennel and Potato Flan
      Chef Giancarla Bodoni of Escopazzo- Miami Beach, FL
      Adapted by StarChefs

      Yield: 8 Servings

      Ingredients:
      1 large bulb of fennel
      2 stalks leek, white part only
      2 Tablespoons butter
      ½ cup anisette
      1 large potato, peeled and diced
      ½ quart heavy cream
      1 teaspoon corriander seed
      salt and ground white pepper to taste
      2 sprigs fresh dill
      5 eggs
      ¼ cup grated Parmigiano Reggiano

      Method:
      Preheat oven to 325°F. Thinly slice the fennel and leek and saute lightly with butter in pot. Before vegetables begin to turn color, add anisette. Allow vegetables to caramelize with liqueur. Add potato, heavy cream, coriander, salt and pepper. Cook until the potato is soft, approximately 20 minutes. Puree the ingredients in a blender or food processor. Add dill.

      In a bowl, whisk the eggs incorporating the fennel mixture and Parmigiano Reggiano. Place the mixture into 4 ounce-buttered aluminum or stainless steel molds. Place in water bath, and bake for 45 minutes.

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      16. Coming Soon on StarChefs.com!
      Star Chef Patricia Quintana, Fabio Trabocchi's Cucina of Le Marche Cookbook, Aphrodisiacs, Love Potions, 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 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