News "The Dishrag": Newsletter for May 2007 on StarChefs.com



May 4, 2007 - Issue 126
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. Letter From the Editor: The Hotel Issue
2. New Hotel Dining: Placing a Premium on Comfort
3. New Hotel Dining: Experimental Cuisine
4. Classic Hotel Cuisine, Deep in the Heart of Texas
5. Trends: Global Dining
6. Trends: the Chef-Branded Concept Restaurant
7. On the (Hotel) Plate: Faux Bone Marrow, Table-Side Service, and Deep Asparagus
8. Technique: Curing Egg Yolks with Chef Peter Rudolph of Campton Place
9. Top Pairs: Wine Pairings from The French Room in The Hotel Adolphus, Dallas
10. Panel Discussion at NRA, Chicago: Before the Restaurant Come the Deal
11. Top 10 Jobs on StarChefs.com JobFinder
12. Top 5 Cookbooks from ecookbooks.com
13. Recipe for Kabocha Squash Tortellini with Chestnut Honey & Sage, Chef Kevin Maxey of Craft in the W Hotel, Dallas
14. Coming Soon on StarChefs.com!

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

Less preparation time...
more time to enjoy.
The ultimate coffee experience.


Click here for more information

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

1. Letter From the Editor: The Hotel Issue
Remember hotel fine dining? It started with a classic cocktail at the bar. Then you were brought to a table crowded with crystal glasses, antique plates, too-tall candles, and hovering waiters in three piece suits. But hotel food has changed. In this issue, StarChefs celebrates the hotel chefs across the country who are reshaping our idea of hotel dining.
http://starchefs.com/features/editors_dish/letter/vol16/index.shtml

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

2. New Hotel Dining: Placing a Premium on Comfort
A major aim of boutique-style hotels is to be more than just a room, and as dining out rises in the ranks of national pastimes, hotels need their restaurants to be real destinations. From menu and service to décor and pricing, the focus is on bringing modern comfort and style, in both food and design, to a genre that is not traditionally renowned for its cool.
http://starchefs.com/features/hotel_cuisine/comfort/html/index.shtml

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

3. New Hotel Dining: Experimental Cuisine
A major aim of boutique-style hotels is to be more than just a room, and as dining out rises in the ranks of national pastimes, hotels need their restaurants to be real destinations. From menu and service to décor and pricing, the focus is on bringing modern comfort and style, in both food and design, to a genre that is not traditionally renowned for its cool.
http://starchefs.com/features/hotel_cuisine/comfort/html/index.shtml

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

4. Classic Hotel Cuisine, Deep in the Heart of Texas
For over 20 years, the fine dining image of The Mansion on Turtle Creek in Dallas was maintained by Texas mentor chef Dean Fearing. But last year, when Fearing left to partner with The Ritz-Carlton, Rosewood brought in John Tesar to reinvent its image. Ironically, he did so by bringing a classic French repertoire to the luxury hotel's restaurant.
http://starchefs.com/features/hotel_cuisine/classic/html/index.shtml

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

5. Trends: Global Dining
Imagine a menu of Pad Thai, Moroccan Tagines, Mediterranean platters, and Macaroni and Cheese. No, it's not the food court; it's global hotel dining. Assuming that authenticity matters in the first place, how much of the experience is truly preserved when it's imported and presented without context? Explore the concept and the few hotels that are carrying it out successfully.
http://starchefs.com/features/trends/hotel_dining/index.shtml

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

6. Trends: the Chef-Branded Concept Restaurant
Think of hotels as the Midwest of the culinary landscape - trends take a little longer to catch on. If we define concept restaurants as chef branded restaurants, this is not a particularly new thing. But in hotel dining, the concept restaurant is just starting to take off. http://starchefs.com/features/trends/concept/index.shtml

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

7. On the (Hotel) Plate: Faux Bone Marrow, Table-Side Service, and Deep Asparagus
Cepes and hearts of palm masquerading as bone marrow at The Ritz-Carlton in Atlanta, table-side service with an aromatic Asian twist at The Four Seasons in Chicago, illusory asparagus at Campton Place in San Francisco, and more!
http://www.starchefs.com/features/plating/vol10/index.shtml

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

8. Technique: Curing Egg Yolks with Chef Peter Rudolph of Campton Place
The joy of curing is the transformation of texture and the gentle infusion of flavor - why not give the humble egg the same treatment one would a pork belly? The end product has an intensely yolk-y flavor and silky texture. It's a yolk that isn't cooked but isn't runny either - it's cured.
http://www.starchefs.com/events/studio/techniques/PRudolph/index.shtml

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

9. Top Pairs: Wine Pairings from The French Room in The Hotel Adolphus, Dallas
When dishwasher/busser Gregory Cheval met master sommelier and mentor Ira Harmon, everything changed: "He told me to meet him in the wine cellar and he would teach me everything he knew!" Now at The French Room in The Hotel Adolphus in Dallas, Texas, Cheval's pairing philosophy is to not over-think his choices and focus on one or two individual flavors to pair.
http://starchefs.com/features/top_pairs/2007_05_dal/index.shtml

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

10. Panel Discussion at NRA, Chicago: Before the Restaurant Come the Deal
As part of the NRA Show Education Sessions, Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com, will moderate a panel of chefs and restaurant operators that will explore the economic decisions that impact the structure of culinary business deals in single-unit, multi-unit and hotel operators. The panel is free for all registered attendees, and will feature Adam Block of Block & Associates and Michael Kornick of mk Restaurant and N9ne.

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

11. Top 10 Jobs on StarChefs.com JobFinder
Line Cook
Come Work on the Farm!
Blue Hill at Stone Barns
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222382&positionid=

Pastry Cook
Pastry Cook Opportunity at Aquavit
The Townhouse Restaurant Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222520&positionid=

Assistant Director of Admissions
Exciting Opening at Top Culinary School
The Institute of Culinary Education
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222460&positionid=

Sous Chef
Talented Sous Chef Needed for Jo Jo!
Jean-Georges Management
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222400&positionid=

Severs
Seeking Part Time Servers for the Summer!
Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222340&positionid=

Line Cooks
Batali, Bastianich and Denton Need You!
Lupa Osteria Romana
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222260&positionid=

Executive Chef
Join our Irvine California Team!
Marriott International
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222500&positionid=

Sous Chef
Excellent Opportunity at Busy Restaurant and Wine Bar
'inoteca
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222401&positionid=

Line Cook
Newly-Opened Feast Seeks Line Cooks
Feast Restaurant
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=221521&positionid=

Floor Manager / Wine Director
Part Time Opportunity at Small West Village Restaurant
Anonymous
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=222322&positionid=

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

    12. Top 5 Cookbooks from ecookbooks.com
    1)The Young Man and the Sea: Recipes and Crispy Fish Tales from Esca
    by Dave Pasternack and Ed Levine
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=48687820070419170518&action=det_36547&searchvalues=&searchlogic=advsearch

    2) Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
    by Lidia Bastianich, Lidia Tanya Bastianich Manuali
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=48687820070419170518&action=det_36466&searchvalues=&searchlogic=advsearch

    3) Hors d'Oeuvre at Home with The Culinary Institute of America
    by Culinary Institute of America
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=48687820070419170518&action=det_36474&searchvalues=&searchlogic=advsearch

    4) Pork and Sons
    By Stephane Reynaud
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=48687820070419170518&action=det_36598&searchvalues=&searchlogic=advsearch

    5) What to Drink with What You Eat : The Definitive Guide to Pairing Food with Wine, Beer, Spirits, Coffee, Tea - Even Water - Based on Expert Advice from America's Best Sommeliers
    by Andrew Dornenburg and Karen Page
    http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=48687820070419170518&action=det_35428&searchvalues=&searchlogic=advsearch

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

      13. Recipe for Kabocha Squash Tortellini with Chestnut Honey & Sage, Chef Kevin Maxey of Craft in the W Hotel, Dallas
      Adapted by StarChefs.com

      Yield: Serves 4

      Ingredients:
      1 Roasted Kabocha squash, seeds removed
      2 Tablespoons extra virgin olive oil
      ¼ cup grated parmesean
      ¼ cup grated nutmeg
      Salt and pepper
      2 8-inch by 3-foot sheets fresh pasta dough
      ¼ cup chestnut honey
      4 Tablespoons butter
      8 leaves sage
      2 Tablespoons parmesan
      Cracked black pepper

      Method:
      Combine roasted squash with olive oil, parmesan and nutmeg and season with salt and pepper. Cut pasta into squares and make tortellini with 1 Tablespoon of filling per tortellini. Poach tortellini in salted, boiling water. Heat chestnut honey in a sauté pan until it darkens just slightly and add butter, sage leaves and parmesan. Add the poached tortellini and gently toss to coat. Serve with additional cheese grated on top and fresh cracked black pepper.

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

      14. Coming Soon on StarChefs.com!
      StarChefs.com talks to Adam Block and young New York chefs about the deal structures that give chefs the job security they crave (or leave them on the curb), takes a look at the wide world of staging, shares the technique for no-egg gnocchi, goes beyond the bar with the Fabulous Shaker Boys, 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

      9 East 19th Street, Floor 9 | New York, NY 10003