March 6, 2009 - Issue 167
The Dishrag Newsletter
   

IN THIS ISSUE
1. The Art and Economics of Charcuterie, Part I: A Multi-Restaurant Operation
2. Beer Pairings, The Latest Trend in F&B
3. Safety Survey Results: Just How Safe is Your Kitchen?
4. Fill Out a Range Survey and Win a Six-Burner Range!
5. Photo Galleries: Resto in New York, Plus Some Gems from the Archives
6. Featured Cookbook: Jason Denton's Simple Italian Snacks
7. Top 10 Jobs from StarChefs JobFinder.com
8. Featured Chef to Know: Chef David Slater of Emeril's - New Orleans, LA
9. Potato-Crusted Halibut with Wild Mushrooms and Haricots Verts from Chef Michael Schlow of Radius - Boston, MA

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

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1. The Art and Economics of Charcuterie, Part I: A Multi-Restaurant Operation
In the first of a multi-part series on charcuterie programs around the country, learn how chef Zach Allen oversees pork-intensive operations for three restaurants in Las Vegas. Find out what kind of profit margin he expects, what his best sellers are, and get some tips for starting your own recession-friendly charcuterie program.
http://www.starchefs.com/features/trends/art_and_economics_of_charcuterie/zach_allen/html/index.shtml
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2. Beer Pairings, The Latest Trend in F&B
Over the past year, we've seen growing beer lists in restaurants and noticed more beer pairings on tasting menus. Like it or not, beer pairing is a trend on the rise, so learn how to match a beer with a dish and how you can position craft beers to be an affordable luxury for customers.
http://www.starchefs.com/features/editors_dish/beer_pairing/html/index.shtml

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3. Safety Survey Results: Just How Safe is Your Kitchen?
With restaurants closing their doors all over the country, maintaining a clean restaurant (and a clean reputation), is crucial. We polled our readers to find out how culinary professionals are maintaining health standards in the kitchen.
http://www.starchefs.com/features/editors_dish/safety_practices/html/index.shtml
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4. Fill Out a Range Survey and Win a Six-Burner Range!
What range do you use? What do you like least about it? What features would you include in your dream-range? Take five minutes to answer our survey and enter to win a brand-spanking new, heavy-duty commercial range for your kitchen.
http://www.zoomerang.com/Survey/survey-intro.zgi?p=WEB228TEMFGBHC
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5. Photo Galleries: Resto in New York, Plus Some Gems from the Archives
Photos from a recent tasting at New York City's Resto, plus a selection of oldies from the archives, including Restaurant Charlie and Le Cirque in Vegas, plus European Union, Gusto, Il Buco, Gramercy Tavern, and Flatbush Farm in NYC.
http://www.starchefs.com/Gallery/Index.shtml
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6. Featured Cookbook: Jason Denton's Simple Italian Snacks
Jason Denton and Kathryn Kellinger
(2008, William Morrow) $23.95

In the second book from 'ino and 'inoteca owner Jason Denton, he expands on the simple recipes served in his restaurants, this time allowing the use of a stove. Simple Italian Snacks focuses more explicitly on small plates designed for specific gatherings. The recipes are all about stress-free entertaining that, in true Italian style, centers all around the food. Menus include a stylish and restorative New Year's Day buffet, one for a summer backyard bocce tournament, and an entire chapter on pizza from sweet to savory. And even if you're not planning a World Cup party, you can still appreciate creative and enticing dishes like shallow-fried soft-shell crabs with caper mayonnaise and citrus salad.
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Champagne Nicolas Feuillatte - The Chef's Brand of Choice
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7. Top 10 Jobs from StarChefs JobFinder.com
Pastry Chef
Cook and Teach at World-Renowned Culinary School and Restaurant
Don Ignacio Culinary Arts School/Restaurant
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251840&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=

Sous Chef
Exceptional Chef for Relais Chateaux Property
Mayflower Inn
Connecticut
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252101&positionid=

Chef de Cuisine
Chef de Cuisine/Sous Chef for Upscale Texas Inn
Rose Hill Manor, Inc.
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252184&positionid=

Back of the House - Pearl
Food-Obsessed Staff for Asian-Influenced Restaurant
Boarding House & Pearl
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252161&positionid=

Breakfast Sous Chef
Make the Most of the Morning!
Ivy Manor Inn & Michelle's Fine Dining
Maine
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252120&positionid=

Executive Chef
Upscale Restaurant Landmark Seeks Executive Chef
Caffe Dolce
Montana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252140&positionid=

Sous Chef
Join the New Restaurant at the Hotel Hershey
Hershey Entertainment and Resorts
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252080&positionid=

Pastry Chef
Creative Desserts for Highly-Rated Restaurant
Arrows Restaurant
Maine
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252040&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=

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8. Featured Chef to Know: Chef David Slater of Emeril's - New Orleans, LA
Chef de Cuisine of Emeril's New Orleans
800 Tchoupitoulas St. New Orleans, LA 70130
Phone: (504) 528 9393

Restaurant Facts
Seats: 180 Weeknight Covers: 200 Weekend Covers: 300-350
Check Average (with Wine): $65 Tasting Menu: Yes $65
Kitchen Staff: 15

Chef Facts
Cuisine: New New Orleans cuisine Born: 1974 Began Career: 1998
Culinary School: The Florida Culinary Institute, West Palm Beach, FL Grad Year: 1998
Work History: New Orleans, LA: La Provence, Cuvee; Orlando, FL: Emeril's; Atlanta, GA: Emeril's
Mentors: Rene Bajeux, Emeril Lagasse, Linton Hopkins, my parents
Notable Dishes: Veal Two Ways: Scaloppini with Sweetbreads and Saltimbocca with Hash; Creole Tomato-Chile Glazed Colorado Lamb Spare Ribs

Fast Facts
Kitchen Tools: Tasting spoon
Flavor Combos: I like every sense to be represented - for the taste and texture to be playful in your mouth
Fave Cookbook: Susur: A Culinary Life by Susur Lee
Chef to Cook for You: Michel Bras
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9. Potato-Crusted Halibut with Wild Mushrooms and Haricots Verts from Chef Michael Schlow of Radius - Boston, MA
Adapted by StarChefs.com
From It's About Time: Great Recipes for Everyday Life by Michael Schlow (Steerforth 2005)


Yield: 4 Servings

INGREDIENTS
Halibut:
2 egg yolks
Salt and pepper
1 cup all-natural dehydrated potato flakes
1 pinch fresh thyme leaves, chopped
4 6-ounce halibut fillets, skins removed
3 ounces olive oil
Juice of ½ lemon

Wild Mushrooms and Haricots Verts:
2 tablespoons canola oil
1 tablespoon butter
1 large shallot, thinly sliced into thin rings
2 cups cleaned and sliced assorted wild mushrooms
1 cup haricots verts, blanched and halved
1 pinch fresh thyme leaves, chopped
Juice of half a lemon


METHOD
For the Halibut:
Beat the egg yolks with salt and pepper in a shallow pan to make an egg wash. Combine the potato flakes with the thyme and spread out on a plate or shallow pan. Season the fillets with salt and pepper on 1 side only. Dip just the seasoned side of the fish into the egg wash. Dip the egg-washed side of the fish into the seasoned potato flakes and press down to make them adhere. Set aside, crust-side down. Repeat with the remaining fillets.

Pour the olive oil into a large sauté pan, arrange the fillets crust-side down in the pan, and place on the burner over medium-high heat until golden brown. Season the fish with salt and pepper, flip it over, and cook for 1 minute. Remove from heat, and leave the fillets in the pan for 1 minute. Deglaze the pan with the lemon juice, being careful not to squeeze it directly on the fish. Swirl the pan a few times to incorporate the lemon juice.

For the Wild Mushrooms and Haricots Verts:
Melt the olive oil and butter in a sauté pan over high heat. Add the shallot and cook for one minute. Add the mushrooms, season with salt and pepper, and sauté for 3 minutes. Reduce the heat to medium, add the blanched haricots verts, and sauté for 1 minute more. Add the thyme and reduce the heat to low. Drizzle the lemon juice over the vegetables, taste, and adjust seasoning.
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StarChefs.com . . . the magazine for culinary insiders


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