February 28, 2009 - Issue 166
The Dishrag Newsletter
   

IN THIS ISSUE
1. On the Plate: Culinary Illusions in Tokyo and Kyoto
2. What's in a Name? Top Dogs Discuss "Molecular Gastronomy"
3. Vintage en Vogue: Antique Service Ware Graces Bars and Tables
4. Hudson Valley Restaurant Week: Indulge in the Local Produce of Upstate New York
5. Wine & Spirits Editor Jim Clarke on American Ice Wines
6. Lowcountry's Upcoming Food and Wine Festival in Charleston, SC
7. Photo Galleries: Napa-Sonoma Wine Country Part II
8. Top Cookbooks from ecookbooks.com
9. Top 10 Jobs from StarChefsJobFinder.com
10. Featured Chef to Know: Tracy Miller of LOCAL - Dallas, TX
12. Recipe for Pork Schnitzel with Red Cabbage, Apples, and Potatoes from Chef RJ Cooper of Vidalia - Washington, D.C.

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

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Winston Poach, Braise, Steam All in the Same Oven
"We our presently the proud owners of five Winston CVap ovens. No other single piece of equipment has ever done so much, to aid in the production of the most consistently succulent proteins."
Executive Chef/Partner Mark Ladner of Lupa, Otto, del Posto - New York City
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1. On the Plate: Culinary Illusions in Tokyo and Kyoto
In Japan, three recently spied presentations that range from downright traditional (a la chef Kunio Tokuoka) to barely recognizable food (from chefs Yoshihiro Narisawa and the always ingenious Andoni Luis Aduriz).
http://www.starchefs.com/features/plating/vol19/index.shtml
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2. What's in a Name? Top Dogs Discuss "Molecular Gastronomy"
For the chefs who have been practicing it for years, the term "molecular gastronomy" has become outdated. Molecular pioneers Ferran Adria, Andoni Luis Aduriz, Heston Blumenthal, and Harold McGee gathered on stage at the recent edition of Madrid Fusion to tell the definitive story of this culinary approach while attempting to reach a consensus on a new name.
http://www.starchefs.com/features/editors_dish/molecular_gastronomy/whats_in_a_name/index.shtml
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3. Vintage en Vogue: Antique Service Ware Graces Bars and Tables
Vintage glasses and plates are in fashion, adorning tables, bars, and counters in a small but dedicated number of establishments across the country. Learn how three mixologists and one chef are using antique plates and glasses to present their cocktails and food.
http://www.starchefs.com/features/trends/vintage_en_vogue/html/index.shtml
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4. Hudson Valley Restaurant Week: Indulge in the Local Produce of Upstate New York
From March 22nd to April 3rd, Hudson Valley restaurants will be offering three-course lunch and dinners at an affordable price. Here's a list of participating restaurants, complete with chef information, type of cuisine, signature dishes, and local produce on the menu that shouldn't be missed.
http://www.starchefs.com/events/hudson_valley_restaurant_week_2009/index.shtml
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5. Wine & Spirits Editor Jim Clarke on American Ice Wines
Ice wine grapes stay on the vine well into winter, and are harvested at freezing temperatures, often in pre-dawn darkness. But what's so good about ice wine? Like many dessert wines, it works well as a stand-alone wine at the end of a meal, but can also pair with a number of desserts. Here are some recommended producers and suggested sweet and savory pairings.
http://www.starchefs.com/wine/features/html/North_American_Sweet_Wine/index.shtml
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6. Lowcountry's Upcoming Food and Wine Festival in Charleston, SC
The fourth annual BB&T Food + Wine Festival takes place on March 5-8, 2009 in Charleston, South Carolina. Here's the exciting program of events, which includes a Mixology 101 seminar, a burger demo with Bobby Flay, and a list of chefs that will be cooking at the Grand Tasting.
http://www.starchefs.com/events/charleston_food_and_wine_2009/html/index.shtml
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7. Photo Galleries: Napa-Sonoma Wine Country Part II
Photos from recent tastings in Northern California including The Restaurant at Meadowood, Mustard's Grill, Go Fish, Martini House, Bardessono, Backstreet Kitchen, La Toque, Farm at The Carneros Inn, Solbar, Taylor's Automatic Refresher, and Jole.
http://www.starchefs.com/Gallery/Index.shtml
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8. Top Cookbooks from ecookbooks.com
Righteous Porkchop: Finding a Life and Good Food Beyond Factory Farms
By Nicolette Hahn Niman
http://www.ecookbooks.com/p-22957-righteous-porkchop.aspx?affiliateID=10084

Pintxos: Small Plates in the Basque Tradition
By Gerald Hirigoyen
http://www.ecookbooks.com/p-22718-pintxos.aspx?affiliateID=10084

Sauce
By Sonja Lee
http://www.ecookbooks.com/p-22996-sauce.aspx?affiliateID=10084

Takashi's Noodles
By Takashi Yagihashi
http://www.ecookbooks.com/p-22699-takashis-noodles.aspx?affiliateID=10084

Further Adventures in Search of Perfection: Reinventing Kitchen Classics
By Heston Blumenthal
http://www.ecookbooks.com/p-22959-further-adventures-in-search-of-perfection.aspx?affiliateID=10084
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the Institute of Culinary Education

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9. Top 10 Jobs from StarChefsJobFinder.com
Pastry Chef
Exciting Position at Latin Fusion Restaurant and School
Don Ignacio Culinary Arts School/Restaurant
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251840&positionid=

Executive Chef
Small luxury boutique hotel seeks experienced Executive Chef
Rainbow Ranch Lodge
Montana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252060&positionid=

Pastry Chef
Arrows Restaurant
Maine , Northeast, USA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252040&positionid=

Experienced Cooks
Get a taste of life with altitude!
The Little Nell Hotel
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252020&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match
Ivy Manor Inn & Michelle's Fine Dining
New York , Maine
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252007&positionid=

Garde Manger Chef
Take Our Culinary Department to New Levels of Innovation
Starfish Brasserie
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252005&positionid=

Sushi Cook - Bar Masa/Shaboo
Zen and the Art of Sushi Making
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251472&positionid=

Sous Chef
Sous Chef for Hudson Yards Sports and Entertainment Division
Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251980&positionid=

Lead Line Cooks
Great Seasonal Nantucket Experience
American Seasons
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251960&positionid=

Manager in Training
Rare Management Opportunity Initiating Franchising
Naples Tomato
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251900&positionid=
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10. Featured Chef to Know: Tracy Miller of LOCAL - Dallas, TX
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/

Tracy Miller
Chef/Owner LOCAL
2936 Elm St. #A Dallas, TX 75226
Phone: (214) 752-7500

Restaurant Facts
Seats: 75 Weeknight Covers: 50 Weekend Covers: 125
Check Average (with Wine): $65 Tasting Menu: $70-$100
Kitchen Staff: 2-3

Chef Facts
Cuisine: Modern American
Began Career: 1990
Work History: Dallas, TX: 1717
Mentor(s): Danny Meyer, Thomas Keller, Alice Waters,
Jean-Georges Vongerichten, and Donna Hay - all from afar

Fast Facts
Kitchen Tool(s): KitchenAid mixer
Interview Question: What are you looking for? What type of food inspires you? Are you clean, reliable and dependable? Can you work with a small staff in a small kitchen? What is your focus?
Flavor Combos: Tawny port with lavender and Madeira. I'm a huge sweet person. Chocolate and ice cream are a naturally perfect match. I like grapefruit and rosemary a lot too.
Chef to Cook for You: Thomas Keller, because he is so serious about what he does, and the details and refinement of his food demonstrate his fundamental expertise
Culinary Travel: I always find inspiration on my trips to New York. Paris and Australia are both beautiful and inspiring as well.
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12. Recipe for Pork Schnitzel with Red Cabbage, Apples, and Potatoes from Chef RJ Cooper of Vidalia - Washington, D.C.
Adapted by StarChefs.com
Yield: 4 Servings

INGREDIENTS:
2 tablespoons Amish grainy mustard
1 tablespoon cream
4 5-ounce boneless pork loin chops, pounded paper thin
Salt and pepper
1 cup flour
2 eggs, beaten
1 cup bread crumbs
Neutral oil, as needed
12 red potatoes, boiled
3 tablespoons butter
1 tablespoon chopped parsley
1 jar (12-ounce) prepared red cabbage
½ cup sugar
3 apples, quartered
¼ cup apple cider
1 cup chicken broth


METHOD:
In a bowl, beat together the eggs, 1 tablespoon of the mustard, and the cream. Season the pork with salt and pepper, then dredge in flour, dip in the egg wash, and coat with the bread crumbs. Heat oil in a skillet. Pan-fry the chop until golden brown, approximately 6 minutes. Blot on paper towels and reserve. Poach the red potatoes in salted water. When cooked, drain well and toss in 1 tablespoon of the butter. Add the parsley, season with salt and pepper, and reserve. Warm the prepared red cabbage. Heat 1 tablespoon of the butter, and add the sugar and apples. Cook until the apples are well caramelized, and add to the cabbage. Using the pan that the apples were cooked in, add the apple cider and reduce by three-quarters. Add the broth and reduce the liquid by half. Swirl in the remaining tablespoon of butter and remaining tablespoon of mustard. Season with salt and pepper. To serve, place the cabbage, apples, and potatoes in the center of each plate, top with the pork, and drizzle with the sauce.

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StarChefs.com . . . the magazine for culinary insiders


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