January 30, 2009 - Issue 164
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter From the Editor: A Trip to Napa-Sonoma Wine Country, Plus Our Current Features
2. Chicago Travel: What to Eat and Where to Stay in the Windy City
3. Featured Star Chef Andoni Luis Aduriz of Mugaritz - San Sebastian, Spain
4. Super Bowl 2009: How A Chicago Gastro-Tavern Plays It Upscale Casual
5. Getting Out of the Kitchen: An Idaho Rafting Adventure
6. Winston CVap Technique: Chef Zak Pelaccio of Fatty Crab - New York, NY
7. Jim Clarke on When and How to Serve Young Wines
8. Photo Galleries: Recent Tastings in Napa-Sonoma Wine Country
9. Top Cookbooks from ecookbooks.com
10. Top 10 Jobs on StarChefs JobFinder.com
11. Featured Chef to Know: Suvir Saran of Devi - New York, NY
12. Recipe for Grilled Scallops with Parsnips and Micro Greens from Chef Lee Skawinski of Cinque Terre - Portland, ME
13. Coming Soon on StarChefs.com
14. We Want You To Take The Salary Survey!

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

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1. Letter From the Editor: A Trip to Napa-Sonoma Wine Country, Plus Our Current Features
Recent travels have taken us down the winding roads and "wine-scaped" valleys of Napa and Sonoma, where we've had a chance to meet a few new chefs and catch up with old ones. Here are some musings about our recent trip, plus a digest of our newest features.
http://www.starchefs.com/features/editors_dish/letter/vol36/
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2. Chicago Travel: What to Eat and Where to Stay in the Windy City
Over the past years, we've watched Chicago evolve into a great chefs' town with a lot of character, talent, and world-class dining destinations. Here is a selection of our favorite restaurants and hotels from our 2006-2008 tastings, plus photos and recommended dishes.
http://www.starchefs.com/features/travel/chicago_II/html/index.shtml
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3. Featured Star Chef Andoni Luis Aduriz of Mugaritz - San Sebastian, Spain
With his singular sense of creativity and a skill set acquired from time spent with Arzak, Adria, and Berasategui, Andoni Luiz Aduriz has become one of the world's most important contemporary chefs. Here's a biography and interview, plus recipes for chocolate bubbles and potato stones.
http://www.starchefs.com/chefs/andoni_luis_aduriz/html/index.shtml
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4. Super Bowl 2009: How A Chicago Gastro-Tavern Plays It Upscale Casual
In the vicinity of Chicago's stadiums, Chef Dirk Flanigan of The Gage caters to sports-loving crowds that want unpretentious but entertaining fine food in an upscale casual atmosphere. Here's what he's doing for Super Bowl this year, plus recipes for pretzel-crusted ribs and, yes, chicken-fried lobster.
http://www.starchefs.com/features/super_bowl/2009/html/index.shtml
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5. Getting Out of the Kitchen: An Idaho Rafting Adventure
A chef's time off is usually a toss-up between a heavy dose of R&R and some extreme form of fun or other. Those who pick the second option should consider spending that sacred time rafting down a wild, rapid-filled Idaho canyon river. (Be warned, though: adrenaline rushes, sopping wet clothes, and tasty kettle cooking guaranteed.)
http://www.starchefs.com/features/kettle_cooking/index.shtml
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6. Winston CVap Technique: Chef Zak Pelaccio of Fatty Crab - New York, NY
When New York chef-restaurateur Zak Pelaccio needs to braise large hunks of meat for more than 10 hours, only the moisture-controlled environment of the Winston CVap oven will do. Here's our latest video featuring Pelaccio and a heavy heritage pork shoulder.
http://www.starchefs.com/winston_cook_and_hold_oven/html/technique_zak_pelaccio.shtml
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7. Jim Clarke on When and How to Serve Young Wines
Many wines-some say 99% of the wine produced-are meant to be drunk young, but how do you get the most now out of those that ideally need more time? Sommelier Jim Clarke explains if and how to decant them, what glassware to use, what temperature to drink them at, and suggests food pairings.
http://www.starchefs.com/wine/features/html/young_wines_09/index.shtml
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8. Photo Galleries: Recent Tastings in Napa-Sonoma Wine Country
Galleries from our latest tastings from a January trip to Napa and Sonoma, including The Girl and the Fig, Estate, El Dorado Kitchen, Cafe La Haye, Restaurant Eloise, Ubuntu, Carneros Bistro & Wine Bar, The Carneros Inn, The Carneros Inn, and Bistro Don Giovanni; and Ducca in San Francisco.
http://www.starchefs.com/Gallery/Index.shtml
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9. Top Cookbooks from ecookbooks.com
Sustainable Sushi: A Guide to Saving the Oceans One Bite at a Time
By Casson Trenor
http://www.ecookbooks.com/p-22917-sustainable-sushi.aspx?affiliateID=10084

Edible: An Illustrated Guide to the World's Food Plants
By National Geographic Magazine
http://www.ecookbooks.com/p-22910-edible.aspx?affiliateID=10084


The Painter, the Cook, and the Art of Cucina
By Anna Del Conte
http://www.ecookbooks.com/p-22785-the-painter-the-cook-and-the-art-of-cucina.aspx?affiliateID=10084


A History of Food, 2nd, New and Expanded Edition
By Maguelonne Toussaint-Samat
http://www.ecookbooks.com/p-22468-a-history-of-food-2nd-new-and-expanded-edition.aspx?affiliateID=10084

Kitchens:The Culture of Restaurant Work
By Gary Alan Fine
http://www.ecookbooks.com/p-22021-kitchens.aspx?affiliateID=10084
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 Blueberry Council
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10. Top 10 Jobs on StarChefs JobFinder.com
Sous Chef
Your future is in the Nation's Capital
Occasions Caterers
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251420&positionid=

Video Chef
Leading Healthy Living Brand Needs Chefs to Turn Up Video Heat
Waterfront Media
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251360&positionid=

Executive Sous Chef
Hot Opportunity at the Bellagio
The Bellagio
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251400&positionid=

Executive Banquet Chef
Chef Needed at Northwestern Resort
Sunriver Resort
Oregon
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251220&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=250660&positionid=

Chocolatier/Pastry Chef
Passion, Innovation ... Chocolate
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251100&positionid=

Villa Services Manager
Show the Friendly Side of Las Vegas!
ARIA Resort & Casino
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250774&positionid=

Executive Chef
Join Our Onboard Team!
Celebrity Cruises
Worldwide
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251200&positionid=

Pastry Chef
Super Sweet Opportunity for Skilled Pastry Chef
King Signature Group
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250642&positionid=

Director of Stewarding
Be Master of the Banquet Hall!
ARIA Resort & Casino
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250764&positionid=

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    11. Featured Chef to Know: Suvir Saran of Devi - New York, NY
    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/


    Suvir Saran
    Chef/Owner | Dévi
    8 E 18th St. New York, NY 10003
    Phone: (212) 691-1300

    Chef Facts
    Other Restaurants: Berkeley, CA: American Masala; New Delhi, India:
    Veda Cuisine: Pan-Indian Born: 1972 Began Career: 1994

    Work History: India: Veda; New York, NY: NYU Department of Food and Nutrition

    Books Published: Indian Home Cooking: A Fresh Introduction to Indian Food, with More Than 150 Recipes and American Masala: 125 New Classics From My Home Kitchen Languages Spoken: English, Hindi, Punjabi, Urdu

    Notable Dishes: Manchurian-Style Cauliflower; Crispy Fried Okra

    Flavor Combo(s): Being Indian, from a young age, my palate has been trained to look for sour, salt, sweet and bitter. To enjoy even a small bite, I look to experience some of all of this. Also, I find myself always hoping for a textural contrast in a dish. Temperature contrasts help as well.
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    12. Recipe for Grilled Scallops with Parsnips and Micro Greens from Chef Lee Skawinski of Cinque Terre - Portland, ME


    Adapted by StarChefs.com

    Yield: 4 Servings
    INGREDIENTS:

    4 large parsnips, peeled and diced
    ½ onion, thinly sliced
    1 pint milk
    1 Yukon gold potato, peeled and diced
    Salt and pepper
    8 large sea scallops
    3 tablespoons extra virgin olive oil
    Juice of ½ lemon
    4 ounces micro greens


    METHOD:
    Preheat grill or broiler. In a small sauce pot, gently simmer the parsnips, onion, and milk until tender, and then puree. In a small saucepot of salted boiling water, cook the potato until tender, and then puree. In a large bowl, combine the parsnip puree and the potato puree. Season with salt and pepper. Season the scallops with salt and pepper and coat with 2 tablespoons oil. Grill or broil until firm, about 3 to 5 minutes. In a bowl, dress the greens with the remaining tablespoon oil and lemon juice. To serve, place the puree in center of each plate, place two scallops to each side and the greens in the middle.
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    13. Coming Soon on StarChefs.com
    Madrid Fusion wrap-up, Seattle Travel, Love Potions, and a whole series of charcuterie features in the coming weeks...
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    14. We Want You To Take The Salary Survey!
    Only you can help us figure out how much chefs, pastry chefs, line cooks, or sommeliers (plus others) earned in 2008. These statistics are invaluable to everyone in the foodservice industry, whether you're hiring or looking for a job! So, take 10 minutes and click on the link below to take our salary survey and know your worth!

    http://www.starchefs.com/features/2008_salary_survey/html/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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