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February 28, 2009 - Issue 166 |
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The
Dishrag Newsletter
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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"Molecular Gastronomy" For the chefs who have been practicing it for years, the term "molecular gastronomy" has become outdated.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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| 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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