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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: Criss-Crossing the Country
This past month we tasted our way through Austin, Vail and Chicago. Get a taste of the Texas Hill Country Festival, The International Association of Culinary Professionals, and the Can-Do Awards, with a few glimpses at our favorite tastings along the way.
http://starchefs.com/features/editors_dish/letter/vol17/index.shtml
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2. Memorial Day: A Modern American Menu from Brick
This Memorial Day, in the spirit of all things American - chicken wings, the self-made man, cheesecakes - we present a modern American menu from Brick in San Francisco. Chef Noah Tucker and Pastry Chef Matt Tinder explore high-concept technique and exotic ingredients while keeping their menu grounded in American classics.
http://starchefs.com/features/memorial_day/2007/html/
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3. 2007 Pastry Trends Survey
How many of you are serving vegetables and how many of you are sticking with a classic repertoire? Will the management ever let you take that molten chocolate cake off the menu or is it still your best seller? We've tasted with pastry chefs across the country and recognize you as a driving force in the industry. Now it's time to get down to the details - take our pastry survey and tell us what's going on in your kitchen!
http://starchefs.com/features/trends/pastry_trends/index.shtml
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4. The Art of the Deal with Adam Block and Michael Kornick
As part of the NRA Show Education Sessions, Antoinette Bruno moderated a panel of chefs and restaurant operators, asking questions like is there an art to culinary deal-making? How do you find investors? Do investors approach you with ideas? What are the long and short term goals a chef should set before entering into a business partnership? Read excerpts from interviews with Adam Block, Principal, Block and Associates, and Chef/Owner Michael Kornick of mk restaurant.
http://starchefs.com/events/nra/interview.shtml
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5. Tales of the Cocktail 2007
Tales of the Cocktail is a culinary cocktail festival that allows both connoisseurs and amateurs to experience cocktail culture in New Orleans with Spirited Dinners, a Seminar Series, Cocktail Hour, Cocktail Luncheons, and walking tours of the French Quarter. Experience the classic and contemporary cocktails parties and classes this year, July 18th - 22nd.
http://www.starchefs.com/events/tales_cocktail/2007/index.shtml
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6. IACP Wrap Up
A wrap-up of the culinary industry gathering in Chicago: the annual four-day International Association of Culinary Professionals conference. The theme, "Culinary Fundamentals: Cultivating our Professional Roots," set the stage for an in-depth exploration of the history and future of the culinary industry, reminding all who attended that in order to gauge progress in the business of food we must first understand the original sources from which our modern ideas grew.
http://starchefs.com/events/iacp/html/index.shtml
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7. On the Town: Can-Do Awards
This year's annual Can-Do Awards Gala, benefited the Food Bank for New York City which provides over 250,000 free meals each day to hungry people across the five boroughs. The awards ceremony with co-chair Mario Batali honored outstanding activism of Food Bank benefactors, including The Edge, lead guitarist of U2, and actor/comedian Jimmy Fallon, as well as the corporate work of Credit Suisse, Southern Wine & Spirits of America Inc., Time Out New York, and Project Hospitality.
http://starchefs.com/events/can_do/2007/html/index.shtml
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8. On the Town: Texas Hill Country
Culinary professionals and food lovers from around the country gathered in Austin, Texas to participate in the Texas Hill Country Wine and Food Festival, an annual four day extravaganza that showcases the best chefs, cuisine, and wine that Texas has to offer.
http://www.starchefs.com/events/texas_hill/html/index.shtml
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9. Ask the Sommelier: Ben Giacchino
Ben Giacchino is sommelier at Hugh Acheson's critically acclaimed Five and Ten restaurant in Athens, Georgia, which features one of the Southeast's most exciting wine programs. His early career in the wine business started in boutique wine shops. He quickly ascended into management and then built upon that experience by opening a wine shop together with Acheson in 2004: Gosford Wine.
http://starchefs.com/wine/ask_Sommelier/BGiacchino/index.shtml
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10. JobFinder Top Ten Jobs
Line Cooks
Join James Beard Nominated Chef Michael Tusk!
Quince
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223846&positionid=
Banquet Sous Chef
Progressive American Restaurant Seeks Skilled Professional
The Bernards Inn
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223340&positionid=
General Manager
Seeking a Leader who Cares
White Dog Café
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223560&positionid=
Chef
Seeking Chef for Café and Catering
Trattoria Diane
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223440&positionid=
Banquet Chef
Four-Diamond Resort Seeks Banquet Chef
Sonnenalp Resort of Vail
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223420&positionid=
Team Leader
Summer at the Beach!
Black Whale Bar & Fish House
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223581&positionid=
Assistant Pastry Chef
Award-Winning San Francisco Restaurant!
Quince
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223847&positionid=
Sous Chef
Seeking a Sous Chef with Chef de Cuisine Potential!
Klee Brasserie
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223602&positionid=
Restaurant Manager
Fine Dining Restaurant aboard Luxury Yacht
Expoships
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223501&positionid=
Chef de Cuisine
This is Your Dream Job - Troutbum /Chef!
Rainbow Lodge on the San Juan River
New Mexico
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223845&positionid=
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11. Top 5 Cookbooks
I Like You : Hospitality Under the Influence
by Amy Sedaris
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=17862620070522100734&action=det_36056&
The River Cottage Meat Book
by Hugh Whittingstall-Fearnley
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=17862620070522100734&action=det_36754&
The New Sotheby's Wine Encyclopedia
by Tom Sevenson
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=93734920070406114351&action=det_26986
Desserts by Pierre Herme
by Pierre Herme and Dorie Greenspan
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=17862620070522100734&action=det_21837&
The Lee Bros. Southern Cookbook
by Matt and Ted Lee
http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=93734920070406114351&action=det_35594
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12. Recipe for Ahi Tuna Carpaccio by Paul Anders of Sweet Basil - Vail, CO
Adapted by StarChefs.com
Yield: 4 servings
Ingredients:
8 ounces sushi grade Ahi, cut to 8 portions
Salt and pepper, to taste
2 Tablespoons butter
Fresh thyme branches, to taste
6 cloves garlic
4 slices brioche, cut to ½ inch-rectangles
¼ cup Marcona almonds
1 Tablespoon hazelnut oil
1 Tablespoon cider vinegar
1 head watercress
1 lemon, zested
Using the side of a heavy knife or cleaver, pound the tuna into thin pieces. Using a large circle cutter, punch out the tuna into rounds. Season with sea salt and fresh cracked black pepper. Melt the butter, thyme branches, and garlic together in a large sauté pan. Fry the bread slices in the butter until evenly golden brown. Toast the almonds until aromatic and slightly browned then place in a zip lock bag and crush with a heavy pan or meat tenderizer. Season with sea salt and a little bit of hazelnut oil. To assemble place the tuna on a well chilled plate and drizzle with a few drops of cider vinegar. Toss the watercress with lemon zest and a few drops of hazelnut oil, salt, and pepper. Scatter the leaves over the tuna and scatter some of the crushed Marcona almonds over the watercress. Finish with two pieces of brioche.
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