December 4, 2007 - Issue 138
The Dishrag
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IN THIS ISSUE
1. Olive Desserts: A New Way to Salt Your Pastry
2. Wine: Gift Bottles - When Looks Matter
3. Library Release Wines
4. Adam Seger's Technique for Homemade Bitters
5. Holiday Baking: Recipes from Chad Guay and Monica Rios Carter
6. Photos from the 2007 New York Chocolate Show
7. JobFinder Top Ten Jobs
8. Recipe for Pecan-Nutmeg French Toast with Spiced Caramel Sauce by Chef Michael Sichel of 7 on Fulton - New Orleans, LA
9. The Perfect Holiday Gift: StarChefs.com Chefs to Know

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1. Olive Desserts: A New Way to Salt Your Pastry
Across the country, pastry chefs are bending the traditional rules of their craft, increasing their use of salty and savory ingredients, and creating new avenues to deliver them. Pastry Chefs Jordan Kahn, Ryan West, Leena Hung, and Elissa Narow share their recipes for olive gelée, candy, brittle, and nougatine in thoughtfully composed desserts.
http://www.starchefs.com/features/olivedesserts/html/index.shtml

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2. Wine: Gift Bottles - When Looks Matter
The natural tendency of wine critics and sommeliers is to talk about the wine, but not the wine bottle. However, at the holidays, wines and spirits are popular gifts, and it's nice to have a dramatic bottle to suggest that the contents are something special. Sommelier and wine writer Jim Clarke shares exotic (and delicious) bottles of Champagne, Grappa, Scotch, and more.
http://www.starchefs.com/wine/features/html/gift_bottles/html/index.shtml

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3. Library Release Wines
Sometimes a winery holds back a portion of the wine from a given vintage for a number of years. When they sell it later, it's typically called a "library release," and it's a great way to get your hands on a well-aged wine. No fussing around with auctions or the grey market and no worrying about whether the wine might have been stored in a closet, or worse, a car trunk.
http://www.starchefs.com/wine/features/html/wine_library/html/index.shtml

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4. Adam Seger's Technique for Homemade Bitters
Bitters are created by steeping the ingredients (usually roots, plants, herbs or fruits) in alcohol for a certain amount of time - weeks or even months, depending on the desired strength. The path to complex bitters includes shaking, blending, seeking out esoteric herbs, playing a bit of chemist, and a bit of mad scientist. Nacional 27's mixologist, Adam Seger, shares the six separate infusions he blends together for his flavorful and concentrated Bitters 27.
http://starchefs.com/events/studio/techniques/Adam_Seger/index.shtml

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5. Holiday Baking: Recipes from Chad Guay and Monica Rios Carter
A collection of holiday baking recipes using seasonal ingredients like fennel, apples, pears, and pomegranate. Stout cake, apple beignets, gingered carrot cake, and more hearty winter desserts from Chad Guay of Table 1280 in Atlanta, and Monica Rios Carter, formerly of Abacus in Dallas.
http://starchefs.com/features/holiday_baking/2007/html/index.shtml

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6. Photos from the 2007 New York Chocolate Show
The 10th Annual Chocolate Show's opening night preview and chocolate fashion show took place last month at the Metropolitan Pavilion in New York City. We have scenes from the runway, where high-concept pastry met haute couture.
http://www.starchefs.com/events/Chocolate_Show/Gallery_2007.shtml

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7. JobFinder Top Ten Jobs
Chef de Cuisine
Melange Restaurant Searching for Chef de Cuisine
The Ritz-Carlton New Orleans
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235341&positionid=

Executive Chef
Grow and Develop Your Career!
Cottan Bay Villas
Bahamas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235460&positionid=

Pastry Cook/Baker
Baker Needed for Restaurant on Las Olas Blvd
Riley Mc Dermott's
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234740&positionid=

Chef de Partie
Chef Daniel Boulud Seeks Experienced Chef de Partie
The Dinex Grp.
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234654&positionid=

Bartender
Tend Bar on the Beach in Las Vegas
The Ritz-Carlton Lake Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235340&positionid=

Chef de Partie
Alain Ducasse Restaurant in NYC Opening January 2008
The St Regis Hotel New York
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235347&positionid=

Line Cook
L'Atelier de Joel Robuchon, Cooks Needed!
The Four Seasons New York Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235380&positionid=

Congress Director
Opportunity to Run the Most Important Culinary Event of the Year
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233921&positionid=

Editorial Assistant
We are Growing! Editorial Assistant at StarChefs.com Needed!
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234642&positionid=

Feature Writer
Feature Writer at a Professional Culinary Magazine
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234580&positionid=

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    8. Recipe for Pecan and Nutmeg French Toast with Spiced Caramel Sauce by Chef Michael Sichel of 7 on Fulton - New Orleans, LA
    From StarChefs.com QuickMeals

    Yield: 4 Servings

    Ingredients:
    6 ounces brown sugar
    1 cinnamon stick
    3 ounces water
    1 pint heavy cream
    2 eggs
    1 French banquette sliced 1" thick
    1/8 stick butter
    4 ounces roasted pecans
    1 pinch ground nutmeg
    Strawberries
    Whipped cream

    Method:
    Place brown sugar, cinnamon, and water in a pot and bring to a boil. Add half of the heavy cream and bring back to a boil. Reduce for 10 minutes and keep warm. Whisk together the eggs and remaining cream and dip each slice of baguette into the mixture. Melt a little butter in a non-stick pan and fry the slices 2 or 3 at a time until cooked through and golden brown on each side. Repeat until all slices are cooked, adding a small amount of butter to the pan each time. Plate warm slices with warm caramel sauce, roasted pecans, a sprinkle of nutmeg, strawberries and whipped cream.

    Wine Pairing: Pedro Ximenez Sherry

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    9. The Perfect Holiday Gift: StarChefs.com Chefs to Know
    A copy of StarChefs.com Chefs to Know, a guide to chefs for chefs, is the perfect gift for food industry friends and family and foodie insiders. 500 working chefs share their favorite interview questions and restaurants, plus contact information, professional recipes, and more in this essential culinary reference guide!

    http://www.starchefs.com/chefs_to_know/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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