January 3, 2009 - Issue 162
The Dishrag Newsletter
   

IN THIS ISSUE
1. Winter Farm Fresh: Recipes for Fuyu Persimmons, Ratte Potatoes, Bosc Pears and More
2. Technique: Sweetbreads Roulade with Daniel Newell of Restaurant Zoe - Seattle, WA
3. Las Vegas Travel: Where to Dine and Where to Stay in Sin City
4. Recently Tasted: Champagne, Cabernet, Assyrtiko, Riesling, and Stout
5. Top 5 Cookbooks from ecookbooks.com
6. Top 10 Jobs from StarChefs.com JobFinder
7. Featured Chef to Know: Mixologist Regan Smith of Holeman and Finch - Atlanta, GA
8. Recipe for Radish Salad with Poached Eggs from Chef Gavin Portsmouth - New York, NY

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

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Champagne Nicolas Feuillatte - The Chef's Brand of Choice
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1. Winter Farm Fresh: Recipes for Fuyu Persimmons, Ratte Potatoes, Bosc Pears and More
Winter farmers markets often carry specially cultivated varieties of produce which you can use to incorporate distinct flavors into your dishes. Here are recipe ideas for fingerling potatoes (paired with foie gras stuffed quail), Fuyu persimmons (paired with pan-roasted kampachi), a purple top rutabaga gratin, and more.
http://www.starchefs.com/features/farm_fresh/winter/2009/html/index.shtml
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2. Technique: Sweetbreads Roulade with Daniel Newell of Restaurant Zoe - Seattle, WA
A subtle sweetbreads is hard to achieve, but this Seattle chef knows how to make them ethereal using a simple technique. Learn how chef Daniel Newell uses a delicate chicken mousse stuffing and a bit of plastic wrap to elevate sweetbreads to a higher level.
http://www.starchefs.com/events/studio/techniques/Daniel_Newell/html/index.shtml
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3. Las Vegas Travel: Where to Dine and Where to Stay in Sin City
During the course of our trips to Vegas in 2008, we met a solid group of talented chefs, pastry chefs, and sommeliers who are catering to different tastes in an eclectic town. Here are some of the stars that have kept us coming back for more and where to find them.
http://www.starchefs.com/features/travel/las_vegas_II/html/index.shtml
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4. Recently Tasted: Champagne, Cabernet, Assyrtiko, Riesling, and Stout
Jim Clarke sorts through reds, whites, beers, and bubblies so you don't have to. This week's picks includes a sushi-friendly Champagne, a light Greek white wine, a Napa Cab, a late-harvest Alsatian Riesling, and a smooth oatmeal stout from the UK.
http://www.starchefs.com/wine/features/html/recently_tasted/vol25/index.shtml
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5. Top 5 Cookbooks from ecookbooks.com
Provencal Cooking: Savoring the Simple Life in France
By Mary Ann Caws
http://www.ecookbooks.com/p-22608-provencal-cooking.aspx?affiliateID=10084

The Complete Robuchon
By Joel Robuchon
http://www.ecookbooks.com/p-22323-the-complete-robuchon.aspx?affiliateID=10084

Culinaria Germany
By Christine Metzger
http://www.ecookbooks.com/p-22809-culinaria-germany.aspx?affiliateID=10084

Classic Spanish Cooking: Recipes for Mastering the Spanish Kitchen
By Elisabeth Luard
http://www.ecookbooks.com/p-22731-classic-spanish-cooking.aspx?affiliateID=10084

American Cheeses
By Clark Wolf
http://www.ecookbooks.com/p-22588-american-cheeses.aspx?affiliateID=10084
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Roast a Chicken in Thirty Minutes with Moretti Forni

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6. Top 10 Jobs from StarChefs.com JobFinder
Line Cook
Masa is looking for talented cooks
Masa & BARMASA
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250500&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match
Concordia Partners
Panama
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250480&positionid=

Server / Attendant - Coffee Cart
Stellar Servers Wanted
The Ritz-Carlton, New Orleans
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248161&positionid=

Manager - InRoom Dining
Positive and Focused Leader
The Ritz-Carlton, Bachelor Gulch
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=248167&positionid=

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Avalon
Kentucky
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250560&positionid=

Executive Pastry Chef
High profile Miami Company seeking Pastry Leadership
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250240&positionid=

Experienced Executive Chef
Lead our New Concept in Scottsdale
Fox Restaurant Concepts
Arizona
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250260&positionid=

Sous Chef
Looking for your next step in culinary excellence?
Alden Hotel/*17 Restaurant
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250460&positionid=

Culinary Chef Instructor
Share your experience with next-generation chefs
Johnson & Wales University
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250420&positionid=

Executive Chef - The Maison Dupuy Hotel and Restaurant
Exciting New Wine-Based Concept
Pyramid Hotel Group
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250360&positionid=
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7. Featured Chef to Know: Mixologist Regan Smith of Holeman and Finch - Atlanta, GA
Excerpt taken from the 2nd edition of the StarChefs.com Chefs To Know: A Guide To Chefs for Chefs available for $24.95 through
http://www.starchefs.com/shopping/

Regan Smith
Mixologist
Holeman and Finch
2277 Peachtree Road Suite B Atlanta, GA 30309
Phone: (404) 948-1175

Cocktail Style: Fresh and lighter style, easy to drink

Work History: Las Vegas, NV: Delmonico Steakhouse; Atlanta, GA: Emeril's Atlanta, Posh Cocktail Book: Vintage Spirits and Forgotten Cocktails by Ted Haigh

Fave Tool: Julep strainer; Rosle bar spoon
Cocktail to Drink: Campari and soda with an orange slice, Fernet Branca with no ice or Coke with a lime wedge.
Cocktail to Make: The Monkey Gland - I like making it because it has fresh orange juice, gin and grenadine, and people love it and are surprised
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8. Recipe for Radish Salad with Poached Eggs from Chef Gavin Portsmouth - New York, NY

Adapted by StarChefs.com

Yield: 4 Servings

INGREDIENTS:
1 tablespoon light miso sauce
2 tablespoons rice wine vinegar
1 tablespoon sugar
3 tablespoons canola oil
Juice of 1 lime
2 tablespoons soy sauce
2 tablespoons white wine vinegar
8 peppercorns, crushed
8 eggs
1 daikon radish, peeled, half sliced into small strips
1 bunch breakfast radishes, cut into 6 wedges
2 packages radish sprouts, discard the bottoms
Salt and pepper

METHOD:
In a blender combine the miso sauce, rice wine vinegar, sugar, oil, lime juice, soy sauce and 3 tablespoons water. Heat 1 quart of water in a saucepot to a simmer. Add the white wine vinegar and peppercorns. Crack the eggs into the water and cook over low heat, about 8 minutes. In a bowl, mix the strips of daikon and breakfast radish wedges with salt and pepper and a few tablespoons of dressing. Place on each plate. Garnish with the sprouts and top each plate with 2 poached eggs.

Round Out the Meal:
With scallion pancakes.

Wine Pairing:
A dry Riesling.
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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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