February 13, 2009 - Issue 165
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: Madrid Fusion 2009, Bocuse d'Or Results, and Our Latest Features
2. Madrid Fusion: Highlights from Spain's Culinary Symposium
3. 2009 Seattle Rising Stars: The Winners' Biographies, Interviews, and Recipes
4. Seattle Travel: What to Eat and Where to Stay in the Emerald City
5. Love Potions: Four Aphrodisiac Cocktails for Valentine's Day
6. Co-Chefs: Keeping the Romance Alive in the Kitchen
7. Italian Bar Bites with Chef Richard Corbo of Ducca - San Francisco, CA
8. Results from the Bocuse d'Or 2009 World Cuisine Contest
9. Take our Salary Survey and Win Tickets (Plus Travel) to ICC 2009!
10. Valentine's Wines: Jim Clarke Picks Bordeaux Blends
11. Chefs for Scher: Help Celebrating Late New York Restaurateur Steven Scher
12. Photo Galleries: Madrid Fusion, plus Madrid and Barcelona Tastings
13. Top Cookbooks from ecookbooks.com
14. Top 10 Jobs on StarChefsJobFinder.com
15. Featured Chef to Know: Chef Justin Devillier of La Petite Grocery - New Orleans, LA
16. Recipe for Mustard Chicken With Celery Root and Parsley Sauce from Chef Brian Bistrong of Braeburn-New York, NY
17. Send in Your Favorite Beer Pairings and Be Featured on StarChefs!

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

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1. Letter from the Editor: Madrid Fusion 2009, Bocuse d'Or Results, and Our Latest Features
Our travels last month took us to Spain and France to witness some of the world's top chefs at work on stage and in competition.

http://www.starchefs.com/features/editors_dish/letter/vol37
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2. Madrid Fusion: Highlights from Spain's Culinary Symposium
The seventh edition of Spain's culinary summit took place January 19-22 at the Palacio Municipal de Congresos in Madrid. We were there to catch the chef demonstrations, greet old friends, meet new ones, and soak up the energy.
http://www.starchefs.com/features/editors_dish/madrid_fusion/2009/html/index.shtml
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3. 2009 Seattle Rising Stars: The Winners' Biographies, Interviews, and Recipes
Who they are, what they have to say, and what dish made 'em stars: get the most from the 15 talented chefs, pastry chefs, sommeliers and mixologists we'll be honoring in Seattle on March 24th.
http://www.starchefs.com/chefs/rising_stars/2009/seattle/index.shtml
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4. Seattle Travel: What to Eat and Where to Stay in the Emerald City
Seattle may be famous for being the birthplace of grunge and a city of coffee lovers, but it also houses a host of exceptional restaurants, bars, and hotels. Here are some of the best spots that have kept us coming back for more.
http://www.starchefs.com/features/travel/seattle_II/html/index.shtml
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5. Love Potions: Four Aphrodisiac Cocktails for Valentine's Day
With St.Valentine's Day falling on a Saturday this year, bar patrons will cast aside their concerns about the economy and indulge in a well-made drink. To give our bartending cupids some inspiration, we've compiled four avant garde cocktails that are guaranteed to get customers' pheromones raging.
http://www.starchefs.com/love_potions/volume_10/html/index.shtml
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6. Co-Chefs: Keeping the Romance Alive in the Kitchen
For chefs that spend their working hours together, there's a yin and yang element that makes for a greater whole. In honor of Valentine's Day, here's a celebration of three chef-pairs that live and work together.
http://www.starchefs.com/features/aphrodisiacs/volume_13/html/index.shtml
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7. Italian Bar Bites with Chef Richard Corbo of Ducca - San Francisco, CA
Cicchetti are tasty little Venetian-style nibbles that preempt dinner or lunch. In San Francisco, Chef Richard Corbo attracts an extra segment of bar-minded clientele with these inexpensive snacks. Learn how to make three of them, including arancini, (fried risotto balls with a truffle cheese center), polpettini (lamb meatballs) and agnolotti (fried stuffed pasta).
http://www.starchefs.com/features/cicchetti_italian_bar_food/html/index.shtml
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8. Results from the Bocuse d'Or 2009 World Cuisine Contest
On January 27th Team Norway took first place at the Bocuse d'Or World Cuisine Contest. Though Team USA placed sixth, French Laundry sous chef Timothy Hollingsworth and commis Adina Guest earned a respectable point total (the best placement the team has ever achieved). Here are the rankings, plus Team USA's dish entries and photos.
http://www.starchefs.com/features/editors_dish/Bocuse_dOr_2009/HTML/index.shtml
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9. Take our Salary Survey and Win Tickets (Plus Travel) to ICC 2009!
Filling out this survey is the only way to know how much employees in the foodservice industry made in 2008! Take out our fourth annual salary survey, and enter for a chance to win tickets (plus a travel voucher) to ICC 2009 in New York City!
http://www.starchefs.com/features/2008_salary_survey/html/index.shtml
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10. Valentine's Wines: Jim Clarke Picks Bordeaux Blends
French Bordeaux grape varieties are almost always blended, sometimes going for a ménage a trois (or more) or sometimes as a pair. Here are a few classic picks for Valentine's Day from resident sommelier Jim Clarke.
http://www.starchefs.com/wine/features/html/bordeaux_couples/index.shtml
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11. Chefs for Scher: Help Celebrating Late New York Restaurateur Steven Scher
Join host chef Scott Conant in Miami to celebrate the life of Steven Scher and support the Steven Scher Memorial Scholarship for Aspiring Restaurateurs with a special luncheon on February 21st.
http://www.starchefs.com/events/chefs_for_scher/index.shtml
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12. Photo Galleries: Madrid Fusion, plus Madrid and Barcelona Tastings
Photos from Madrid Fusion 2009; Madrid's Kabuki, Senzone, and Zaranda; Barcelona's Cinc Sentits and Gresca, as well as Perilla in New York City.
http://www.starchefs.com/Gallery/Index.shtml
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13. Top Cookbooks from ecookbooks.com
Food Matters: A Guide to Conscious Eating with More Than 75 Recipes
By Mark Bittman
http://www.ecookbooks.com/p-22572-food-matters.aspx?affiliateID=10084

Pastry: Savory & Sweet
By Michel Roux
http://www.ecookbooks.com/p-22793-pastry.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

Beef: And Other Bovine Matters
By John Torode
http://www.ecookbooks.com/p-23006-beef.aspx?affiliateID=10084

Kneadlessly Simple: Fabulous, Fuss-Free, No-Knead Breads
By Nancy Baggett
http://www.ecookbooks.com/p-23041-kneadlessly-simple.aspx?affiliateID=10084
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Champagne Nicolas Feuillatte - The Chef's Brand of Choice
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14. Top 10 Jobs on StarChefsJobFinder.com
Working Sous Chef
Looking for an Ambitious Young Chef Ready to Take Charge
Canoe Bay / Relais & Chateaux
Wisconsin
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251641&positionid=

Pastry Cook
Fine Dining Restaurant in Luxury Hotel
The Setai
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251680&positionid=

Chef/Prep Cook/Sous Chef
Lights, Camera, Action! Motion Picture Industry
Tribe Road Catering
Multiple Locations
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251642&positionid=

Pastry Cook - Ice Cream Focus
I Scream, You Scream for This Cool Job
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251461&positionid=

Executive Chef
ACF Focused Pro with Strong Experience to Join Growing Company
Wisconsin
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251620&positionid=

Sales Administration Associate - Foodservice Division
Manage Specialty Food Tool Sales for your Favorite Foamers
iSi North America, Inc.
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251560&positionid=

Gourmet Vendeur - Jean Philippe
Friendly, Knowledgable Sales Professional Wanted
ARIA Resort & Casino
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251474&positionid=

Baking & Pastry Assistant
Highly Qualified Baker Needed
The Hampton's
South Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251280&positionid=

Line Cook
Great Start in Nouvelle New Orleans Cuisine
Mila
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251660&positionid=

Crepe Maker - Jean Philippe
Wow the Crowds with Your Crepe Skills
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251471&positionid=
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15. Featured Chef to Know: Chef Justin Devillier of La Petite Grocery - New Orleans, LA

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/

Justin Devillier
Executive Chef | La Petite Grocery
4238 Magazine Street New Orleans, LA 70115

Chef Facts
Cuisine: French with a south Louisiana twist.
Work History: Dana Point, CA: Jaxx; Disneyland, CA: Jazz
Kitchen; New Orleans, LA: Peristyle
Mentor(s): Anne Kearney-Sands, Anton Schulte

Fast Facts
Kitchen Tool(s): Microplane-my cheater tool. I like to grate garlic on it. Also the Vita-Prep - the best thing ever. You can puree chicken bones in that thing.
Interview Question: Do you want to be a chef?
Fave Cookbook(s): Anything by James Peterson. I read all of his books to learn the classic sauces and such.
Chef to Cook for You: Thomas Keller
Culinary Travel: Right now Vietnam - they use the freshest ingredients and flavor combinations.
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16. Recipe for Mustard Chicken With Celery Root and Parsley Sauce from Chef Brian Bistrong of Braeburn-New York, NY
Adapted by StarChefs.com
Yield: 4 Servings

INGREDIENTS:
1 knob celery root, peeled and cut into ¾-inch cubes (if not cooking immediately, reserve covered in cold water with a little lemon juice to prevent discoloration)
1 bunch Italian parsley, washed, dried and coarse stems removed
2 whole boneless, chicken breasts, halved, skin removed if desired
Kosher salt
Pepper
4 tablespoons Dijon mustard
1 cup panko, Japanese-style breadcrumbs (you may substitute fresh breadcrumbs)
5 tablespoons olive oil
Juice of 1 lemon, to taste

METHOD:
Preheat oven to 350°F. Bring a gallon of water to a boil, add salt to taste, and blanch celery root until just tender, about 4 to 5 minutes. Using a slotted spoon, transfer celery root to a bowl and reserve.

Blanch parsley leaves in boiling water for 2 minutes. Strain parsley and immerse immediately in ice water to set the bright green color. Transfer to a blender and puree with a few drops of ice water. Add 3 tablespoons olive oil and blend until sauce is emulsified. Transfer sauce from blender to a small saucepot. Reserve.

Season chicken breasts with salt and pepper. Rub each breast with mustard and then dredge to coat in panko breadcrumbs. Heat a large sauté pan over medium heat. Add 1 tablespoon olive oil and sear breasts until golden. Turn breasts over and transfer sauté pan to oven to finish cooking, about 8 to 10 minutes. Remove pan from oven, transfer breasts to a plate and let rest, covered, until ready to serve. Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and celery root. Season with salt and pepper and sauté until celery root is caramelized, about four to seven minutes. Warm the parsley sauce gently over low heat. Season with salt, pepper, and lemon juice to taste.

Divide the sauce among four warm plates. Place the celery root on the pool of sauce and top with a warm chicken breast. Serve immediately.
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17. Send in Your Favorite Beer Pairings and Be Featured on StarChefs!
Do you pair beer with some of your dishes? We want to know about them! Send in your dish titles with the beer they are paired with and be featured in an upcoming article on StarChefs.com.
http://www.starchefs.com/SC_FEEDBAG.php
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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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