July 6, 2007 - Issue 130
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. Announcing the 2007 New York Rising Stars!
2. As American as Apple Churros
3. The Many Incarnations of Ceviche
4. On the Plate: New York Nostalgia
5. Summer is Here: What Are You Wheating For?
6. Interview with Restaurateur Jimmy Bradley
7. Recently Tasted: Wine
8. Combi-Oven Survey
9. JobFinder Top Ten Jobs:
10. Top 5 Cookbooks
11. Recipe for Panna Cotta with Balsamic Strawberries from Chef Tony Liu of August - New York, NY
12. Coming Soon on StarChefs.com

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

1. Announcing the 2007 New York Rising Stars!
StarChefs.com is pleased to announce the 2007 New York Rising Stars! The list represents the brightest culinary talent and the vanguard of New York food. Honorees include Michael Anthony of Gramercy Tavern, Eric Hara of davidburke & donatella, Craig Hopson of Picholine, Chris Lee of Gilt, Akhtar Nawab of EU, Masato Shimizu of 15 East, Yosuke Suga of L'Atelier de JoŽl Robuchon, Damon Wise of Craft, Daniel Eardley of Chestnut, Chris Santos of The Stanton Social, Doug Psaltis of Country at The Carlton Hotel, Pastry Chef Tim Butler of Alto, Pastry Chef Bill Corbett, formerly of Anthos, Mixologist Jim Meehan of PDT and Gramercy Tavern, and Sommelier Stephane Colling of The Modern.
http://www.starchefs.com/chefs/rising_stars/2007/new_york/html/index.shtml

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

2. As American as Apple Churros
At The Stanton Social in New York City and Two Urban Licks in Atlanta, Chefs Chris Santos and Scott Serpas take the diverse, ethnic flavors of American cuisine and present them in playful dishes that also highlight the regions of our country's culinary landscape.
http://www.starchefs.com/features/july_fourth/2007/html/index.shtml

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

3. The Many Incarnations of Ceviche
Chefs generally see eye-to-eye on the technical definition of ceviche: fish "cooked" with an acidic agent. Beyond this common thread, there are extensive variations on ingredients and preparations, with chefs across the country developing their own interpretations of this Latin American dish.
http://starchefs.com/features/ceviche/html/index.shtml

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

4. On the Plate: New York Nostalgia
Four New York Chefs arrange their dishes with playful acknowledgements to culinary styles of yesterday. Whether it's Pastry Chef Dominique Ansel's colorful meringue ode to Hershey kisses or Chef Craig Hopson's enriched version of Chicken Kiev, these platings enliven the familiar with delightful, modern touches.
http://starchefs.com/features/plating/vol11/index.shtml

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

5. Summer is Here: What Are You Wheating For?
Offering lightness and nuanced, fruity flavors, wheat beers are a refreshing cure for the summer heat that ales us all. Jim Clark gives a rundown on variations from Bavaria, Berlin and Belgium, as well as a list of recommended domestics and imports.
http://starchefs.com/wine/features/html/wheat_beer/index.shtml

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

6. Interview with Restaurateur Jimmy Bradley
Jimmy Bradley of The Red Cat and The Harrison talks with Antoinette Bruno about his success as a New York restaurateur.
http://www.starchefs.com/features/editors_dish/jimmy_bradley/index.shtml

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

7. Recently Tasted: Wine
Jim Clarke's most recent quaffs, including a well-priced and satisfying Piper Champagne and Francis Ford Coppola's new Zinfandel.
http://www.starchefs.com/wine/features/html/recently_tasted/vol8/html/index.shtml

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

8. Combi-Oven Survey
Braise, steam, poach and roast - all in the same oven? Take a moment to tell us what you think about Combi-oven technology and be entered to win a professional Combi-oven for your kitchen.
http://www.starchefs.com/survey/takesurvey.php?id=1001

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

9. JobFinder Top Ten Jobs:
Line Cook
Incredible Line Cook Opportunity!
Lucy of Gramercy
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226160&positionid=

Dining Room Manager
Upscale Oceanside Resort Opportunity
Winnetu Oceanside Resort
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226081&positionid=

General Manager
Seeking a Leader who Cares
White Dog Cafť
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=223560&positionid=

Line Cook
Join the Kitchen of a Food and Wine Best New Chef
Salts
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=225980&positionid=

Executive Chef
Seeking an Experienced Executive Chef to Join our Team!
JC Resorts - Rancho Bernardo
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226300&positionid=

Sous Chef
Sous Chef Position at Successful, Progressive Catering Venue
Aria Trattoria
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226021&positionid=

Freelance Writer
Write for Consumer Foodies!
ChefsBest
Nationwide
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226260&positionid=

Executive Chef
Executive Chef with Classic French Training
A Thierry's Catering & Event Design
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226281&positionid=

Executive Chef
Fine-Dining Opportunity - Opening Soon in Las Vegas
National Restaurant Management
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226200&positionid=

Line Cook
Expand Your Culinary Knowledge - Cook Italian
Cittanuaova
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=226061&positionid=

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

    10. Top 5 Cookbooks
    The Art of the Dessert
    by Ann Amernick
    http://ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=73001120070613164935&action=det_36475&searchvalues=&searchlogic=advsearch

    Fish Forever : The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood
    by Paul Johnson
    http://ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=73001120070613164935&action=det_36678&searchvalues=&searchlogic=advsearch

    The Perfect Scoop : Ice Creams, Sorbets, Granitas and Sweet Accompaniments
    by David Lebovitz
    http://ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=73001120070613164935&action=det_36336&searchvalues=&searchlogic=advsearch

    Hors d'Oeuvre at Home with The Culinary Institute of America
    by Culinary Institute of America
    http://ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=73001120070613164935&action=det_36474&searchvalues=&searchlogic=advsearch

    Lidia's Italy: 140 Simple and Delicious Recipes from the Ten Places in Italy Lidia Loves Most
    by Lidia Matticchio Bastianich and Tanya Bastianich Manuali
    http://ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=73001120070613164935&action=det_36466&searchvalues=&searchlogic=advsearch

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

      11. Recipe for Panna Cotta with Balsamic Strawberries from Chef Tony Liu of August - New York, NY
      Adapted by StarChefs.com
      Serves: 6
      Special Equipment: 6 2-ounce ramekins

      Ingredients:
      1 envelope unflavored gelatin
      2 1/4 cups heavy cream
      2/3 cup plus 2 Tablespoons sugar
      1 3/4 cup creme fraiche
      1 pint fresh strawberries
      2 Tablespoons light brown sugar
      2 Tablespoons balsamic vinegar
      Black pepper

      Method:
      Bloom gelatin in 1/4 cup heavy cream, approximately 5 minutes. Combine the rest of the heavy cream and sugar in a saucepot and bring to a boil. Once the pot is at a boil, remove it from the heat and whisk in the creme fraiche. Add the gelatin to the mixture and pass through a fine mesh strainer. Pour mixture into ramekin molds and refrigerate, estimated time: 5 hours. During this time, wash and trim the strawberries. Cut into bite-size pieces. In a separate mixing bowl, combine the brown sugar and balsamic vinegar. Add the strawberries and season with freshly ground black pepper. Remove panna cotta from refrigeration and quickly dip mold into hot water to release the dessert. Place directly onto serving plate and garnish with macerated strawberries and a drizzle of the balsamic vinegar.

      Suggested Pairing: Moscato Rossa

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

      12. Coming Soon on StarChefs.com
      Barbecue Flavor Profiles, A Food Lover's Guide to Dallas, 2007 Pastry Trends, New On the Plate and Technique Features, 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
      Untitled Document