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Poach,
Braise, Steam all in the Same Oven
"We are presently the proud owners of five Winston CVap ovens. No other
single piece of equipment has ever done so much to aid in the production
of the most consistently succulent proteins." Executive Chef/Partner
Mark Ladner of Lupa, Otto, del Posto - New York City |
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1. Letter from the Editor: Sweet on San Francisco
StarChefs returns from a three week tasting trip in San Francisco with plenty to share. Editor-in-Chief Antoinette Bruno takes you on a tour of the city's pastry scene from well-established Chad Robertson and Liz Pruitt at Tartine and Elizabeth Falkner at Citizen Cake to young newcomers like Alison Roman at Frisson. And find out which chefs are using olives, chilies, fennel, and ripe Epoisse to really push the sweet and savory boundaries...
http://www.starchefs.com/features/editors_dish/letter/vol14/index.shtml
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2. A Sustainable Kitchen with Barton Seaver: A Field Trip to Polyface Farms
Barton Seaver takes a long and snowy trip down to Swoope, Virginia with Cathal Armstrong of Restaurant Eve and Patrick Horn of the Restaurant Association of Metropolitan Washington to visit Joel Salatin of Polyface Farm. If you aren't already, familiarize yourself with the Polyface farming model and find out how Chipotle might get in on the action.
http://www.starchefs.com/features/sustainable_food/html/2007_03.shtml
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3. Easter: Dinner with Linton Hopkins of Restaurant Eugene in Atlanta
As winter produce dwindles out and spring's early harvests make their debuts, there a strange ingredient gap in most kitchens. Linton Hopkins of Restaurant Eugene in Atlanta uses local ingredients to create hearty and refined dishes like Joyce Farms Baby Hen with Heirloom Fingerling Sweet Potatoes, Brussel Sprouts and Chestnut-Game Jus or Metzger Farms Berkshire Black Pork Belly with English Pea and Corn Succotash.
http://www.starchefs.com/features/easter/2007/html/
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4. Wine: Top Pairings from Aaron Rodonis of Craft
Sommelier Aaron Rodonis' strength lies in enhancing the entire dining experience by accenting flavors and textural nuances. His pairings, which are carefully thought through to the minute flavor-details of Chef Kevin Maxey's garnishes and sauces, work to develop flavors already present all the while gently steering the dish in his intended direction.
http://www.starchefs.com/features/top_pairs/2007_03_dal/index.shtml
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5. DC Rising Stars Purveyors
What's a chef without his purveyors? They all agree: like knives, offset spatulas and sous chefs, great purveyors are indispensable. So when it came time for DC's Rising Stars to serve their dishes to 300 gourmands at the DC Rising Stars Revue, they turned to the purveyors they trust for the reliable, high-quality products that inspired them in the first place.
http://www.starchefs.com/chefs/rising_stars/2006/dc/html/purveyors.shtml
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6. Events: The Hill Country Wine and Food Festival in Austin
It's not too late to buy tickets for the twenty-second annual Texas Hill Country Wine and Food Festival and celebrate over 100 restaurants, 60 wineries and 30 events from "The Pies of Texas are Upon You" to "A Sauvignon Blanc Experience" and "A Cigar and Bourbon Tasting." Chefs Kent Rathbun, Emmett Fox, John Tesar, and Katherine Clapner lend their expertise in Austin.
http://starchefs.com/events/texas_hill/
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7. International Chefs Congress 2006 DVDs For Sale
If you weren't among the attendees of last year's first-ever StarChefs.com International Chefs Congress, we'd like to offer you the next-best-thing. We're pleased to offer a complete set of DVDs with all of the high-concept, genre-bending, playful, even philosophical presentations and panels that were featured, in their entirety. We have lots of sets to choose from, including over 12 hours of footage featuring José Andrés, Sam Mason, Pierre Herme, and Eric Ripert among many others.
http://www.starchefs.com/events/icc/2006/dvd.php
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8. The International Association of Culinary Professionals Meets in Chicago
This April 12, 13, and 14 industry professionals gather to discuss everything from the business of organics to salt cod and artisanal cheese.
http://www.starchefs.com/events/food_calendar/html/login.php
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9. Top 10 Jobs on StarChefs.com JobFinder
Assistant Restaurant Manager
Excellent Opportunity for Growth at Circa 55
The Beverly Hilton
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220554&positionid=
Cook
Willing to Train Cook with Passion for Japanese Cuisine
Bar Masa
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221000&positionid=
Sous Chef
Maximize Guests' Satisfaction with Top Cuisine
M and M Enterprises
Wisconsin
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220900&positionid=
Line Cook
Chef Norman Van Aken Seeks Line Cooks in Miami
Norman's
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220961&positionid=
Chef de Cuisine
Todd English's Olives Wants You!
Olives
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220880&positionid=
Sous Chef
The Kitchens of Chops Lobster Bar are Growing
Buckhead Life Restaurant Group
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220861&positionid=
Cook
High-Volume Catering Team Seeks Experienced Cook
The Gourmet Gang
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220620&positionid=
Executive Chef
Leadership Opportunity at Southern European Restaurant and Wine Lounge
Araka Restaurant
Missouri
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220040&positionid=
Cooks
Join the Kitchens of Chef Sean Dent at Circa 55
The Beverly Hilton
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220549&positionid=
Line Cook
Seeking an Efficient, Talented Culinary-Focused Individual
The Westfield Group
Ohio
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220946&positionid
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10. Top 5 Cookbooks from ecookbooks.com
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 Pruitt and Chad Robertson
http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&sid=28202620061023174433&action=det_35579
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
In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant
By Jody Adams
http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&sid=28202620061023174433&action=det_28554
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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11. Recipe for Chantenay Carrot Soup from Chef Jonnatan Leiva of Jack Falstaff in San Francisco
Adapted by StarChefs.com
Yield: 8 servings
Ingredients:
3 Tablespoons butter
1 yellow onion, chopped
3 cups Chantenay carrots, peeled and chopped
2 cups white wine
6 cups vegetable or chicken stock
3 cups fresh carrot juice
Method:
Over medium heat, melt the butter in a stainless steel pot. Add the onion and chopped carrots. Let the vegetables sweat for about 5 minutes then add the white wine and turn the heat to low. Let the wine reduce to half before adding the stock. Let the pot simmer for about 20 minutes or until the carrots are fully cooked. Allow the soup to cool slightly then transfer over to a high-speed blender. Proportion the soup correctly so that it does not overflow and little by little begin to blend the soup while adding some of the fresh carrot juice. Blend the soup until it has a smooth consistency, season with salt and a dash of pepper. Garnish with some extra virgin olive oil, toasted almonds, and chives.
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12. Coming Soon on StarChefs.com!
Get to Know the Dallas Rising Stars, Tempered Foie Gras Technique from James Syhabout of Plumpjack Café in San Francisco, and More! |
