April 16, 2009 - Issue 170
The Dishrag Newsletter
   

IN THIS ISSUE
1. The 2009 Napa Sonoma Rising Stars: Who They Are and Why They Shine
2. Five Spring Farm Fresh Recipes from Chefs Around the Country
3. Technique (Plus Video): Tomato Confit with Chef Daisley Gordon of Campagne
4. Top Culinary Destinations: Across the Border to Montreal
5. Celebrating the Seattle Rising Stars: the Honorees Dinner at Campagne
6. To Bake or Not To Bake? The Pros & Cons of an In-House Bread Program
7. Fill Out a Survey on Whippers and Foamers and be Entered for a Chance to Win a Trip to Austria!
8. Photos from Recent Tastings in Montreal, New York, Seattle, and San Francisco
9. Featured Cookbook: Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus
10. Top 10 Jobs from StarChefs JobFinder
11. Featured Chef to Know: Chef Michael Carlson of Schwa - Chicago, IL
12. Recipe for Forager Salad from Chefs James and Julie Petrakis of The Ravenous Pig - Orlando, FL

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

........................................................................................
Koerner
Liquid Olives
Mango Ravioli
Cantaloupe Caviar

Stay on the cutting edge
Click here
to see how

........................................................................................
1. The 2009 Napa Sonoma Rising Stars: Who They Are and Why They Shine
StarChefs.com is proud to announce the 2009 Napa Sonoma Rising Stars Award Winners. This list represents the future culinary stars from top restaurants in Napa and Sonoma. Find out why we picked them and the dishes that clinched the awards.

The Award Winners Are:

Chefs:
Jeremy Fox (Ubuntu)
Christopher Kostow (The Restaurant at Meadowood)
Eric Korsh and Ginevra Iverson (Restaurant Eloise)
Nick Ritchie (Bottega)
Matt Spector (JoLē)
Philip Tessier (Bouchon)

Hotel Chef:
Jesse Mallgren (Madrona Manor)

Restaurateur:
John Toulze (the girl and the fig, fig café, and Estate)

Sustainability:
John Stewart and Duskie Estes (Zazu and Bovolo)

Restaurant Concept:
Duncan Gott (Taylor's Automatic Refresher)

Pastry Chef:
Deanie Hickox-Fox (Ubuntu)

Mixologist:
Scott Beattie (author of Artisanal Cocktails)

Sommeliers:
Yoon Ha (La Toque)
Geoff Kruth (The Farmhouse Inn and Restaurant)


Event Information:
http://www.starchefs.com/chefs/rising_stars/2009/napa_sonoma/index.shtml

Why The Rising Stars Shine:
http://www.starchefs.com/features/editors_dish/rising_stars/2009/napa_sonoma/html/index.shtml

About the Rising Stars Awards:
http://www.starchefs.com/chefs/rising_stars/about.shtml
........................................................................................
2. Five Spring Farm Fresh Recipes from Chefs Around the Country
During the next months, farmers' markets, farms, and purveyors throughout the country will be putting forth a bounty of spring produce. Take advantage of the season's zucchini, rhubarb, pineapple, fava beans, and dandelion greens with inspiring recipes from chefs in Atlanta, New Orleans, and Northern California.
http://www.starchefs.com/features/farm_fresh/spring/2009/html/index.shtml
........................................................................................
3. Technique (Plus Video): Tomato Confit with Chef Daisley Gordon of Campagne
The tomato season isn't quite here yet, and chances are you'll be working with with less-than-perfect tomatoes for another couple of months. No need to get impatient-just watch and learn this clever technique (inspired by Alain Passard) to give your dull spring tomatoes an added burst of flavor and more visual appeal.
http://www.starchefs.com/events/studio/techniques/daisley_gordon/html/index.shtml
........................................................................................
4. Top Culinary Destinations: Across the Border to Montreal
With its European feel and relaxed pace of life, the city of Montreal is one of the smarter culinary destinations for those living on the East Coast. If you manage to tear yourself away from the kitchen and land there for a couple of nights, here are some of our suggestions for five fine dining destinations and two hotels (and one sexy Scandinavian bath), plus some off-the-beaten-path joints that the local chefs recommend.
http://www.starchefs.com/features/travel/montreal/html/index.shtml
........................................................................................
5. Celebrating the Seattle Rising Stars: the Honorees Dinner at Campagne
The 2009 Seattle Rising Stars and their mentors gathered at Campagne for an elegant four-course feast by Chef Daisley Gordon in celebration of the award winners. Here's a behind-the-scenes look at the dinner, including photos and recipes from Daisley's menu.
http://www.starchefs.com/features/fly_on_the_wall/2009_seattle_honorees/html/index.shtml
........................................................................................
6. To Bake or Not To Bake? The Pros & Cons of an In-House Bread Program
An in-house bread program at your restaurant is no casual enterprise, but it can be done on a small scale without taking too much time and money. Find out tips and advice from experienced restaurant bakers, plus recipes for Alinea's coconut toast, authentic Italian foccacia and pita bread, and Rick Moonen's (lobster roll-friendly) potato bread.
http://www.starchefs.com/features/in_house_bread_programs/html/index.shtml
........................................................................................
7. Fill Out a Survey on Whippers and Foamers and be Entered for a Chance to Win a Trip to Austria!
Got espumas and carbonated fruits? We want to know how you use whippers and foamers in your kitchen. Take five minutes to answer our survey and be entered for a chance to win a trip to Austria!
http://www.starchefs.com/take_whippers_foamers_survey
........................................................................................
8. Photos from Recent Tastings in Montreal, New York, Seattle, and San Francisco
Photos from our recent visit to Montreal's Toqué! and Au Pied de Cochon; NYC's Public and Double Crown, Upstairs at Bouley, Jack the Horse Tavern, and James Beard House Events; San Francisco's Quince, A16, SPQR, Orson, Zinnia, and Bellanico; Seattle Rising Stars Honorees Dinner, Gala, and Afterparty.
http://www.starchefs.com/Gallery/Index.shtml
........................................................................................
9. Featured Cookbook: Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus
Scott Beattie
(2009, Ten Speed Press) $24.95

In this visually stunning book, Scott Beattie brings the seasonal and local mindset to mixology. He shares drink recipes for each season, incorporating local and seasonal produce, herbs, flowers, and spirits. There are traditional cocktails, like margaritas and gin and tonics, as well as creative originals, like the Frondsong (gin, chartreuse, herbs, pickled fennel, simple syrup, and flowers) and the Hello Cello (citrus, vodka, and simple syrup). Beattie also offers practical instructions for artisanal techniques, including proper juicing, infused simple and fruit syrups, and foams. Perhaps the most special feature of the book, though, comes at the end when Beattie introduces the reader to the farmers and distillers with whom he works. It serves as a celebration of community and a reminder of the true meaning of local.
........................................................................................

Nordaq FRESH: A full-service water filtration concept

........................................................................................
10. Top 10 Jobs from StarChefs JobFinder

Chef - Wilderness Lodge
Adventure in the Wilderness - Alaska!
Within The Wild Adventure Co.
Alaska
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252980&positionid=

Baker - Pastry Shop
Skilled Bakers Wanted at Exciting New Resort
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252840&positionid=

Sous Chefs
Starr Restaurants Now Hiring at Two Locations!
STARR Restaurants
Pennsylvania, New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252942&positionid=

Sous Chef Manager
Be in charge of your own kitchen!
Mexicali Blues Restaurant
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252620&positionid=

Executive Chef
Join an Outstanding Hospitality Organization
Hospitality Talent Scouts, Inc
Northeast, USA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252881&positionid=

Restaurant General Manager
Experienced Manager Needed
Domaine Chandon
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252880&positionid=

Sous Chef
Opportunity in Dallas Upscale Seafood Restaurant
Culinaire & RG2
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252860&positionid=

Gourmet Vendeur - Jean Philippe
Specialty Food Retail Opportunity
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252847&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=252760&positionid=

Butcher/Operations Manager
Want a Career in Sustainable Meats?
True & Essential Meats
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252900&positionid=
........................................................................................
11. Featured Chef to Know: Chef Michael Carlson of Schwa - Chicago, IL
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/

Michael Carlson
Executive Chef of Schwa - Chicago, IL
1466 N. Ashland St. Chicago, IL 60622
Phone: (773) 252-1466

Restaurant Facts
Seats: 26 Weeknight Covers: 32 Weekend Covers: 32
Kitchen Staff: 4

Chef Facts
Cuisine: Contemporary American with Italian influences
Born: 1974 Began Career: 1998
Culinary School: The Cooking and Hospitality Institute, Chicago, IL
Stages: Chicago, IL: Trio; England: The Fat Duck; Italy: San Domenico
Work History: Chicago, IL: Trio, Spiaggia
Mentor: Grant Achatz
Awards: 2006 Food & Wine Best New Chef
Languages Spoken: Some Italian
Notable Dishes: Quail Egg Ravioli with Ricotta, Brown Butter, Parmagiano-Reggiano and Sage; Beef in Three Textures - Tartare, Tongue and Short Rib

Fast Facts
Restaurant Recs: Alinea for the hot and cold potato and just about everything.
Favorite Kitchen Tool: Dehydrator
Interview Question: We don't do much hiring, so I can't really think of what question I would ask.
Favorite Flavor Combos: Talleggio, honey and white truffles Fave Cookbook(s): Cookbooks by Michel Bras; cookbooks by Ferran Adriá; The French Laundry Cookbook by Thomas Keller
Chef to Cook for You: Grant Achatz at Alinea - I just had one of the best meals of my life at his restaurant. I really enjoy his food Culinary Travel: Japan, definitely, to see what's going on. Kyoto would be cool.
........................................................................................
This issue's Recipe is made Possible by Daymark Safety Systems12. Recipe for Forager Salad from Chefs James and Julie Petrakis of The Ravenous Pig - Orlando, FL
Adapted by StarChefs.com

Yield: 4 Servings

INGREDIENTS:
1 tablespoon brunoise shallots
¼ cup fresh tangerine juice
¼ cup fresh grapefruit juice (from the grapefruit below)
Zest and juice of ½ lemon
1 tablespoon white wine vinegar
2 tablespoons Florida Palmetto honey
½ cup extra virgin olive oil
1 cup vegetable/olive oil blend
10 ounces organic baby spinach, washed in cold water
4 ounces white frisee, washed
1 large bulb fennel, shaved very thinly
1 large Florida Ruby Red grapefruit, peeled, segmented, juices reserved
1 ounce lovage, julienne
4 ounces toasted pecans, lightly crushed
Kosher salt and black pepper
4 ounces Cypress Grove Humbolt Fog

METHOD:
Macerate the shallots in the citrus juices, lemon zest, and vinegar for 15 minutes. Add the salt, pepper, and honey, mix, and then stir in the extra virgin olive oil and oil blend (the vinaigrette should not emulsify).

In a large bowl, combine the spinach, frisée, some shaved fennel, grapefruit segments, lovage, and toasted pecans. Drizzle 2 ounces (1/4 cup) vinaigrette over the salad, season with salt and pepper, and toss to mix. Divide the salad into four bowls, top each with 1 ounce of Humbolt Fog. Put under a broiler to just melt the cheese or use a blow torch to melt it. Serve immediately.
........................................................................

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

........................................................................
StarChefs.com . . . the magazine for culinary insiders


Unsubscribe or update your email preferences.
Powered by SubscriberMail
9 East 19th Street, Floor 9 | New York, NY 10003