April 30, 2009 - Issue 171
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: Travels to Whistler Plus Our 2008 Salary Survey
2. Salary Survey Results: Fine Dining and Upscale Casual Figures from 2008
3. What to Eat and Where to Stay in Whistler
4. For Mother's Day, Brunch Service the Right Way
5. Technique (Plus Video): Uni Foam with Harold Dieterle of Perilla - New York, NY
6. Featured Product Education Video: Chef Colin Patterson of Sutra - Seattle, WA
7. Buy Your Grad a Copy of the 2009 Chefs To Know Book
8. Featured Cookbook: Cathy and Tony Mantuano's Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match
9. Featured Chef to Know: Chef Holly Smith of Cafe Juanita - Kirkland, WA
10. Top 10 Jobs from the StarChefs JobFinder
11. Recipe for Pacific Sablefish, Fingerling Potatoes, Sea Asparagus, Watercress, and Citrus Nage from Chef Jeffery Young of Aubergine Grill - Whistler, BC

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

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1. Letter from the Editor: Travels to Whistler Plus Our 2008 Salary Survey
A recap of our March trip to the mountains of Whistler, thoughts on our annual salary survey results, and a rundown of our recent features.
http://www.starchefs.com/features/editors_dish/letter/vol40/
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2. Salary Survey Results: Fine Dining and Upscale Casual Figures from 2008
Here's all you wanted to know about the current state of compensation in the often secretive and confusing world of high-end foodservice. We've collected your statistics on everything from salaries (by position, age, and location), education, time spent at work, and spotlighted data on women in the industry.
http://www.starchefs.com/features/editors_dish/salary_survey/2008/html/index.shtml
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3. What to Eat and Where to Stay in Whistler
The resort town of Whistler offers some of the most exciting seasonal outdoor activities, but it also houses over 90 restaurants and a wealth of culinary artistry. Whether you're looking for a seasonal job on the slopes, or a spot to spend a few well-earned days off, here's where to eat and where to stay.
http://www.starchefs.com/features/travel/whistler/html/index.shtml
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4. For Mother's Day, Brunch Service the Right Way
Mother's Day on Sunday, May 10th calls for an extra special brunch service to keep moms happy. Here are four egg-based recipes to inspire your kitchen from Seattle's Jordan Mackey and Adam Hoffman, and Napa Sonoma's Brandon Sharp, Duskie Estes, and John Stewart.
http://www.starchefs.com/features/mothers_day/2009/html/index.shtml
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5. Technique (Plus Video): Uni Foam with Harold Dieterle of Perilla - New York, NY
Sea urchin roe (or uni as the Japanese call it) is by no means limited to use in its raw form. Watch as chef Harold Dieterle blends a tray of urchin with lobster stock and heavy cream to create a mixture that turns into an ethereal mousse after a quick pass through his whipper.
http://www.starchefs.com/events/studio/techniques/harold_dieterle/html/index.shtml
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6. Featured Product Education Video: Chef Colin Patterson of Sutra - Seattle, WA
When he's not meditating in an advanced yoga pose, Seattle Rising Star chef Colin Patterson is busy in the Sutra kitchen turning out highly creative and consciously prepared vegetarian dishes. Watch Colin use his trusty Vita-Prep to make a cashew cheese and a red mole for a stunning enchilada wrapped in thinly shaved celery root.
http://www.starchefs.com/vita_mix/html/videos.shtml
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7. Buy Your Grad a Copy of the 2009 Chefs To Know Book
Want your graduate to rub elbows with a top chef? Buy them a copy of the 2nd edition of Chefs to Know and help them find their next job in the culinary industry. Chefs to Know has the essential facts on more than 600 chefs, pastry chefs, sommeliers, and mixologists, including who accepts stages and how to contact them.
http://www.starchefs.com/chefstoknow/index.shtml
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8. Featured Cookbook: Cathy and Tony Mantuano's Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match

By Cathy Mantuano and Tony Mantuano
(2008, Clarkson Potter) $27.50

Although wine bars are a recent trend in the US, in Europe they have long been a cherished place to relax with a glass of wine and small plates of food. Restaurateurs Cathy and Tony Mantuano, of Spiaggia in Chicago and Enoteca Spiaggia in South Beach, provide a sampling of recipes for small bites from Venice, Milan, Florence, Rome, Naples, Seville, Barcelona, Nice, Lisbon, and Athens, with notes on wines from the regions. With this tour of the Mediterranean, readers can prepare simple snacks or elaborate menus based on this book. With beautiful photography and simple instructions, Wine Bar Food is a handsome, useful addition to any cookbook collection.
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9. Featured Chef to Know: Chef Holly Smith of Cafe Juanita - Kirkland, WA

Holly Smith
Chef/Owner of Cafe Juanita
9702 NE 102nd Place. Kirkland WA 98034
Phone: (425) 823-1505

Restaurant Facts
Seats: 62-86 Weeknight Covers: 85 Weekend Covers: 110 Check
Average (with Wine): $85-90 Tasting Menu: Yes $120 Kitchen
Staff: 3-6

Chef Facts
Other Restaurants: Poco Carretto Gelato (serves organic local and sustainable gelato on a mobile cart in farmers markets)
Cuisine: Northern Italian Born: 1966 Began Career: 1991
Culinary School: Baltimore International Culinary College, MD Grad Year: 1991
Stages: Park Hotel, County Caven, Ireland with Master Chef Peter Timmons
Work History: Baltimore, MD: Milton Inn; Seattle, WA: Dahlia Lounge, Brasa
Mentors: Tom Douglas, Tamara Murphy
Protégée: Jason Stratton
Awards: 2008 James Beard Foundation Best Chef Northwest; 2003 StarChefs.com Rising Star Chef Seattle
Affiliations: WCR, Chefs Collaborative, Slow Food, Les Dames d'Escoffier
Notable Dishes: Piemontese Plin of Rabbit; Crisp Veal Sweetbreads

Fast Facts
Kitchen Tool: A hand forged knife; blow torch; Microplane
Interview Question: What do you like to eat? Why are you here?
Flavor Combo: Lamb and anchovy; English peas and bronze fennel; egg and white truffle.
Fave Cookbook: An oldie and goodie is Marco Pierre White's first book, White Heat; now it seems a bit dated but in 1990 it was amazing to me as a young wanna-be cook in Ireland. I love the Culinaria Italy book as well.
Chef to Cook for You: Cesare from Da Cesare in the Alto Langhe. His food has surprising lightness.
Culinary Travel: I would like to go to Sicily and back to Bologna.
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10. Top 10 Jobs from the StarChefs JobFinder
Master Cook - JG Steakhouse
High Steaks in Las Vegas!
CityCenter Las Vegas
West, USA, Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252852&positionid=

Line Cooks Wanted
Line cooks sought immediately at this upscale downtown hotspot...
Terranea
California, West, USA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253441&positionid=


Event Planning Internship
Get First-Hand Experience in Culinary Event Planning
StarChefs.com
Northeast, USA, New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253400&positionid=

Pastry Sous Chef
Opportunity of a Lifetime
Thomas Keller Restaurant Grp.
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253380&positionid=

Pastry Chef
Madera restaurant, at Rosewood Sand Hill, is seeking Pastry Chef
Rosewood Sand Hill
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253366&positionid=

Restaurant Chef
Chef for Destination Resort
Foxwoods Resort & Casino
Connecticut, Northeast, USA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253361&positionid=

Line Cooks
Come Join Our Team!
Townhouse Restaurant Grp.
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253422&positionid=

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=

Culinary Professional
Seeking Corporate R&D Chef
4food
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253340&positionid=

Sous Chefs
Starr Restaurants - Now Hiring Sous Chefs!
STARR Restaurants
Pennsylvania, New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252100&positionid=

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    11. Recipe for Pacific Sablefish, Fingerling Potatoes, Sea Asparagus, Watercress, and Citrus Nage from Chef Jeffery Young of Aubergine Grill - Whistler, BC
    Adapted by StarChefs.com

    Yield: 2 Servings

    INGREDIENTS
    Sablefish:
    2 3-ounce pieces sablefish, skin on
    Salt and pepper

    Citrus Nage:
    1 white onion, chopped
    1 large carrot, peeled and chopped
    4 ribs celery, chopped
    3 shallots, chopped
    100 grams fresh ginger, chopped
    2 garlic cloves
    3 pieces kaffir lime leaves
    1 stick lemongrass, chopped
    Zest of 1 lime
    Zest of 1 lemon
    1 cup white wine
    3 liters vegetable stock
    1 liter orange juice
    Salt and pepper

    To Assemble and Serve:
    6 fingerling potatoes
    1 ounce sea asparagus
    1 ounce micro watercress
    Citrus oil

    METHOD
    For the Sablefish:
    Season the fish with salt and pepper. Sear the fish skin-side down on high heat in a non-stick pan. Remove and place in oven at 350°F for 6 minutes.

    For the Citrus Nage:
    Sweat the mirepoix with the shallots, ginger, garlic, lemongrass, and kaffir lime leaves. Add zest and wine and reduce. Add the stock and the orange juice. Simmer for 30 minutes. Strain and adjust the seasonings.

    To Assemble and Serve:
    Boil the fingerling potatoes and cut in half lengthwise. Blanch and lightly sauté the sea asparagus. Place the potatoes in the center of a bowl. Pour in 4 ounces of the warm citrus nage and add the asparagus. Place the sablefish on top of the potatoes. Garnish with the micro watercress and citrus oil.
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    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

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    StarChefs.com . . . the magazine for culinary insiders


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