March 18, 2009 - Issue 168
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: A Recap of Our Recent Napa-Sonoma Wine Country Trips
2. The Art and Economics of Charcuterie, Part II: A Multi-Restaurant Operation on a Smaller Scale
3. 10 Business Tips for Stayin' Alive and Remaining Profitable
4. Technique for Carrot Top Crust with Chef Christopher Kostow of the Restaurant at Meadowood-St. Helena, CA
5. Five Unfamiliar Ingredients for a New Taste of Japan
6. Featured Star Vintner: Alex Davis of Porter Creek Vineyards-Healdsburg, CA
7. Hudson Valley Restaurant Week: Indulge in the Local Produce of Upstate New York
8. Fill Out a Range Survey for a Last Chance to Win a Six-Burner Range
9. Photo Galleries: Napa-Sonoma Round III, Plus NYC's Dirt Candy and Death & Co.

10. Featured Cookbook: Aliza Green's Field Guide to Meat
11. Top 10 Jobs from StarChefsJobFinder.com
12. Featured Chef to Know: Pastry Chef Marika Shimamoto Doob of Charles Chocolates - San Francisco, CA
13. Scallops with Cauliflower from Chef Richard Corbo of Ducca-San Francisco, CA

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

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1. Letter from the Editor: A Recap of Our Recent Napa-Sonoma Wine Country Trips
Over a series of three tasting trips in the last few months, Napa and Sonoma have emerged as a hotbed of artisan craftwork (from charcuterie to cheese-making) and locavore chefs. We'll be announcing our winners soon, but first here are some highlights from this culinary scene, plus a rundown of our current March features.
http://www.starchefs.com/features/editors_dish/letter/vol38/
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2. The Art and Economics of Charcuterie, Part II: A Multi-Restaurant Operation on a Smaller Scale
In the second part of our pig-centric series on charcuterie programs in various restaurant settings around the country, we take a close look at how Sonoma chef John Toulze produces and sells cured meats at his two restaurants, café, and catering operation. Read the interview and learn how to make sopressata from scratch in the five part video!
http://www.starchefs.com/features/trends/art_and_economics_of_charcuterie/john_toulze/html/index.shtml
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3. 10 Business Tips for Stayin' Alive and Remaining Profitable
Faced with the challenge of staying open, restaurants all over the country have been forced to re-examine their day-to-day business practices. Based on measures we've seen chefs take across the nation, we've come up with 10 ways to increase your bottom line and help beat the recession.
http://www.starchefs.com/features/editors_dish/beat_the_recession/index.shtml
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4. Technique for Carrot Top Crust with Chef Christopher Kostow of the Restaurant at Meadowood - St. Helena, CA
Turning out a portion of crisp-skinned fish should be within any chef's basic skill set, but turning out a portion of fish with a crisp crust made from carrot tops takes some ingenious technique and a good dose of creativity. Learn how chef Christopher Kostow turns a bunch of unassuming (and typically discarded) leaves and stems into a deep green crust that gives a modest fillet of fluke a brand new look.
http://www.starchefs.com/events/studio/techniques/christopher_kostow/html/index.shtml
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5. Five Unfamiliar Ingredients for a New Taste of Japan
Japan is known for its enlightening dining experiences, but it's also one of the most exciting places to shop for exotic ingredients. Here is a selection of unfamiliar flavors and textures we experienced during a recent trip through Tokyo and Kyoto. America's kitchens, meet ayu fish sauce, sudachi, obulato, and konyakku.
http://www.starchefs.com/features/japanese_ingredients/html/index.shtml
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6. Featured Star Vintner: Alex Davis of Porter Creek Vineyards-Healdsburg, CA
Porter Creek Vineyards has been cultivating grapes in fair Sonoma County since 1977. Its current vintner inherited wine-making duties from his father and is now part of the new generation of Sonoma vintners that are using old school methods and biodynamic practices to produce outstanding wines.
http://www.starchefs.com/wine/starvintners/html/alex_davis/html/index.shtml
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7. 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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8. Fill Out a Range Survey for a Last Chance to 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? Our survey closes soon, so take five minutes to answer our survey and enter for a last chance to win a brand-spankin' new, heavy-duty commercial range for your kitchen.
http://www.zoomerang.com/Survey/survey-intro.zgi?p=WEB228TEMFGBHC
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9. Photo Galleries: Napa-Sonoma Round III, Plus NYC's Dirt Candy, Resto, and Death & Co.
Photos from our recent California tastings at Diavola, Cyrus, Madrona Manor, Bovolo, Cook, Bottega, Farmhouse, Dry Creek Kitchen, plus veggie heaven Dirt Candy, Belgian bistro Resto, and speakeasy Death & Company in NYC.
http://www.starchefs.com/Gallery/Index.shtml
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10. Featured Cookbook: Aliza Green's Field Guide to Meat
Field Guide to Meat: How to Identify, Select, and Prepare Virtually Every Meat, Poultry, and Game Cut

The terms "cervelat," "scrapple," and "blockwurst" will become part of your daily vocabulary once you own the Field Guide to Meat. This handbook is an invaluable asset to chefs of any level of experience, offering detailed descriptions on nearly every type of cut, as well as alternative nomenclature and suggested preparations for each. The Field Guide to Meat is broken down by animal and provides over 200 full-cover photographs covering everything from veal hindshank to bison short ribs. Other useful information for each entry includes storage instructions, selection tips, and suggested flavor pairings.
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Wisconsin Cheese - Artisans Find Inspiration in Wisconsin
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11. Top 10 Jobs from StarChefsJobFinder.com
Sushi Cook - Bar Masa/Shaboo
Modern Japanese Cuisine
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252216&positionid=

Independent Contractor
Provide Catering Services for our "Spirited" Events!
Brown-Forman, DBA Woodford Reserve Distillery
Kentucky
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252280&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=

Pastry Chef
Share Your Expertise With the Next Generation of Chefs
Don Ignacio Culinary Arts School/Restaurant
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251840&positionid=

Chef de Cuisine
Seeking Motivated Chef with Interest in Molecular Gastronomy
The Institute
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252220&positionid=

Helper- Cafe Centro
Great Starting Position in Friendly Kitchen
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252210&positionid=

Garde Manager 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=

Gourmet Food Sales Reps
Are You Passionate About Food?
Oasis Outsourcing
District of Columbia, New York, Maryland, Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252282&positionid=

Butcher
Must Love Meat!
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252203&positionid=

Pastry Cook
Pastry cook for fine dining restaurant in luxury hotel
The Setai
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251680&positionid=
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12. Featured Chef to Know: Pastry Chef Marika Shimamoto Doob of Charles Chocolates - San Francisco, CA
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/

Marika Shimamoto Doob
Pastry Chef at Charles Chocolates
6529 Hollis St. San Francisco, CA 94608
Phone: (510) 652-4412

Restaurant Facts
Kitchen Staff: 15-25

Chef Facts
Cuisine: Clean, familiar, and well-executed pastries
Born: 1972 Began Career: 1996
Culinary School: The California Culinary Academy, San Francisco, CA Grad Year: 1999
Work History: San Francisco, CA: L'Auberge Hotel and Resort, San Francisco's Waterfront Restaurant, Hawthorne Lane, The Fifth Floor
Awards: 2005 StarChefs.com Rising Star Pastry Chef San Francisco

Fast Facts
Restaurant Recs: Kirala in Berkeley - it's not quite off the beaten path though. I like the sashimi, especially salmon toro.
Kitchen Tool(s): My favorite pastry tool in the kitchen is the silicon mat. I can't imagine attempting to make a tuile or do sugar work and decorations without it. Flexible silicon molds are great as well.
Interview Question: Why should we hire you? What are your strengths and weaknesses?
Culinary Travel: Italy for the gelato and Switzerland for the chocolate
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13. Scallops with Cauliflower from Chef Richard Corbo of Ducca-San Francisco, CA
Adapted by StarChefs.com

Yield: 4 Servings

INGREDIENTS:
4 tablespoons extra virgin olive oil
1 tablespoon honey
1 pinch ground coriander
1 cup pumpkin seeds
4 tablespoons butter
2 pounds U10 diver sea scallops
1 quart cauliflower florets
Salt and pepper
1 teaspoon lemon juice
2 teaspoons chopped fresh dill


METHOD:
Preheat oven to 350°F. In a bowl, combine 1 tablespoon olive oil, honey, coriander, and pumpkin seeds. Bake on a baking sheet in the oven for 4 to 5 minutes. Heat 2 tablespoons butter in a skillet. Add the scallops and saute until cooked through. Remove from pan. Add the remaining butter and the cauliflower. Cook 7 to 8 minutes or until cooked through. Season and remove from heat. Add the scallops and toss with lemon juice. Drizzle with the remaining oil and garnish with the dill and pumpkin seeds.
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StarChefs.com . . . the magazine for culinary insiders


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