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



July 31, 2007 - Issue 131
The Dishrag
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IN THIS ISSUE
1. Letter from the Editor: Chefs to Know and New York Rising Stars
2. A Food Lover's Guide to Dallas
3. Namazakes Never Feel the Heat, So They Keep the Flavor
4. The 2007 Culinary Trends Survey
5. Beyond the Bar with The Fabulous Shaker Boys
6. Up in Smoke: The Rise of American Barbecue
7. Recently Tasted Spirits, Sparklers, Wine and Beer
8. A Look at the 2007 StarChefs.com International Chefs Congress
9. Go Blue and Get Green: the Blueberries Recipe Contest
10. Recently Tasted Dishes: Highlights from Napa and Sonoma

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Letter from the Editor: Chefs to Know and New York Rising Stars
Antoinette Bruno discusses what's new at StarChefs: get to know Chefs to Know, mixologists that are breaking the mold by stepping beyond the bar, and this year's luminous New York Rising Stars.
http://www.starchefs.com/features/editors_dish/letter/vol19/index.shtml

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2. A Food Lover's Guide to Dallas
Three weeks of tastings around the city uncovered a thriving underground of committed chefs who've run the Dallas obstacle course and come out on the other end, far away from anonymous, overpriced chophouses. Especially for food lovers: a look at the challenges and rewards of being a working chef, and a guide to our favorite restaurants and hotels around the city.
http://starchefs.com/features/travel/dallas/index.shtml

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3. Namazakes Never Feel the Heat, So They Keep the Flavor
Namazakes are not to be served warm, and are not unfiltered sakes...but they are unpasteurized, acidic and complex pairings for a variety of foods, and, until recently, quite difficult to find in the United States.
http://starchefs.com/wine/features/html/namazake/html/

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4. The 2007 Culinary Trends Survey
Take the StarChefs.com Culinary Trends Survey and tell us your thoughts on emerging trends in the culinary arts. You do not have to be an executive chef to complete this survey, but you must be a culinary professional. Upon completion of the survey, you will be automatically entered to win one of ten free 3-day passes to the upcoming StarChefs.com International Chefs Congress.
http://www.starchefs.com/survey/takesurvey.php?id=761

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5. Beyond the Bar with The Fabulous Shaker Boys
Mixology is evolving, and this roving group of mixologists from Holland represents a developing niche within the industry. They're reminiscent of a group of upscale personal chefs or caterers, but their focus is strictly on mixology.
http://starchefs.com/features/trends/TheFabulousShakerBoys/index.shtml

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6. Up in Smoke: The Rise of American Barbecue
A guide to regional barbecue looks at the essentials: meat, rub, sauce and wood; varied arrangements of the barbecue quartet create the nuances that separate one rack from another.
http://starchefs.com/features/bbq/

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7. Recently Tasted Spirits, Sparklers, Wine and Beer
Two generations of pioneering work come together in a NV New York sparkler, a Montepulciano with richness and grace, a fire-extinguisher of a lager and more, in Jim Clarke's review of recent quaffs.
http://starchefs.com/wine/features/html/recently_tasted/vol9/html/index.shtml

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8. A Look at the 2007 StarChefs.com International Chefs Congress
Program Highlights

Joel Robuchon with Bruno Goussault: Sous Vide Cuisine
Andoni Luis Aduriz: Cocoa Bubbles, Edible Rocks and Vegetables
Grant Achatz: Crafting a Tasting Menu
Elena Arzak: Recent Restaurant Arzak Experiments
David Burke: Salts: Brining, Tenderizing and Flavoring
Wylie Dufresne: Recent Developments in the wd~50 kitchen
Johnny Iuzzini: Dessert 4-Play
Seiji Yamamoto: Chateau RyuGin - Reshaping Japanese Cuisine

Workshop Highlights

Stephan Pyles: Layering with Chiles Featuring Vita-Prep
Shea Gallante: Sous Vide, The Right Way Featuring DayMark, Multivac and Techne
Donald Link: Small Plates, Southern Style
Michael Cimarusti: Working with Australian Fish
Graham Elliott Bowles: The Art of Presentation

Get tickets now! http://www.starchefs.com/events/icc/2007/html/index.shtml

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9. Go Blue and Get Green: the Blueberries Recipe Contest
Send us your original recipe using blueberries and you could win cash and have your recipe published on StarChefs.com. The contest is open to both working chefs and culinary students. Recipe entries must include highbush (cultivated) blueberries - fresh, frozen, or canned - used in innovative appetizers, entrees, salads, desserts, baked goods or breakfast items.
http://www.starchefs.com/survey/takesurvey.php?id=981

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10. Recently Tasted Dishes: Highlights from Napa and Sonoma
A new feature that highlights tastes from recent trips. From Editor in Chief Antoinette Bruno's June visit to Wine Country, some tastes of the terroir: a local rabbit ragout at The Girl and The Fig, sweet corn fritters at REDD and more.
http://starchefs.com/features/RecentlyTastedDish/vol1/index.shtml

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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

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StarChefs.com . . . the magazine for culinary insiders


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