May 7, 2007 - Issue 127
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. Announcing the James Beard Foundation Award Winners!
2. Gewurztraminer and Pinot Gris: Bilingual Grapes
3. Recently Tasted by Jim Clarke
4. NRA Panel: The Art of the Deal
5. The Great American Dessert Expo

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1. Announcing the James Beard Foundation Award Winners!
An update on the annual James Beard Foundation Awards winners! Highlights include David Chang for Rising Star Chef of the Year and L'Atelier de Joel Robuchon for Best New Restaurant. For all other categories, including Outstanding Chef, Outstanding Pastry Chef, and Outstanding Restaurateur Award, see our complete list.
http://starchefs.com/james_beard/2007/html/winners.shtml

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2. Gewurztraminer and Pinot Gris: Bilingual Grapes
Pinot Gris and Gewurztraminer: one has what is possibly the most distinctive nose in the world of wine, but is extremely unfashionable. The other is increasingly popular but often in a form that's best described as "innocuous." What they have in common is an apparent preference for the borderlands of German-speaking Europe, where French and Italian winemaking tastes intermingles with Teutonic climates.
http://www.starchefs.com/wine/features/html/pg_and_g/html/index.shtml

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3. Recently Tasted by Jim Clarke
Read Jim Clarke's wine notes from his most recent tasting. Italian sparkling, Hungarian Tokaj, French Burgandy, Californian Whiskey, and Kiwi Riesling make for a veritable international booze tour. Take suggestions for pairings both edible and meteorological: the Red Hook beer is perfectly suited to the drizzly weather, with enough body to be warming but clean and not overly rich, as the bitterness of the hops cuts the sweeter, caramelly malt tones.
http://www.starchefs.com/wine/features/html/recently_tasted/vol6/html/index.shtml

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4. NRA Panel: The Art of the Deal
Every chef dreams of opening his own restaurant. 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 have seen distinct results from integrating the chef perspective into developing and branding their restaurants. The panel will explore the economic decisions that impact the structure of culinary business deals and how both chefs and equity partners share risks and are compensated for their respective roles.
http://starchefs.com/events/nra/index.shtml

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5. The Great American Dessert Expo
Food writer Tejal Rao of StarChefs.com presents the latest trends in pastry with photographs and notes from tastings across the country at The Fifth Annual Great American Dessert Expo on June 1st. The Dessert Expo takes place June 1-3, 2007 at the Cobb Galleria Centre in Atlanta, GA. For more information on tickets and the range of educational seminars, demonstrations and competitions, visit our event page.
http://www.starchefs.com/events/dessert_expo/2007/index.shtml

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