May 18, 2009 - Issue 173
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: The Culinary Scene in San Diego, Plus Our Recent Features
2. In San Diego, A Casual, Fun Approach to Wine Pairings
3. Adding Taste and Value with House-Made Condiments
4. The Art and Economics of Charcuterie, Part 3: Hotel Chef Adam Stevenson of Earth & Ocean - Seattle, WA
5. Results from Our Blender Survey
6. Save the Date for the 4th Annual International Chefs Congress, September 20-22, 2009
7. Photo Galleries: San Diego Plus Recent Tastings in New York City
8. Featured Cookbook: Hubert Keller's Burger Bar: Build Your Own Ultimate Burgers
9. Top 10 Jobs from StarChefs JobFinder
10. Featured Chef to Know: Chef Michael Sheerin of Blackbird - Chicago, IL
11. Recipe for Chino Beet Salad from Chef Trey Foshee of George's at the Cove - San Diego, CA

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

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1. Letter from the Editor: The Culinary Scene in San Diego, Plus Our Recent Features
Our first tasting trip to San Diego was met with great enthusiasm from a host of talented chefs, mixologists, and sommeliers. Here's more about the city's soulful comfort food, creative mixology, original wine service concepts, and all-around excellent dining, plus a rundown of our latest features.
http://www.starchefs.com/features/editors_dish/letter/vol41/
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2. In San Diego, A Casual, Fun Approach to Wine Pairings
At San Diego's Wine Vault & Bistro, an unpretentious and innovative wine program gives diners the opportunity to taste wines they may not be able to afford on a regular basis. Read on to find out more about what this new concept is doing to attract a fervent local following.
http://www.starchefs.com/features/wine_vault_san_diego/html/index.shtml
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3. Adding Taste and Value with House-Made Condiments
With Memorial Day and Father's Day in sight, grilled items and summer sandwiches will be gracing menus nationwide. Diners these days are looking for added value, and what better way to achieve this than with fresh and inventive house-made condiments? Here are four recipes to inspire, including a red onion jam for mini duck burgers, a sweet and spicy mayo for pulled pork sandwiches, and a ginger-wasabi mayonnaise for tuna burgers.
http://www.starchefs.com/features/memorial-day/2009/html/index.shtml
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4. The Art and Economics of Charcuterie, Part 3: Hotel Chef Adam Stevenson of Earth & Ocean - Seattle, WA
In the third of a multi-part series on charcuterie programs around the country, we explore how Seattle Rising Star Hotel Chef Adam Stevenson runs a successful charcuterie program at a trendy business hotel where customers aren't typically adventurous diners. Find out where Stevenson sources his meat and what his best-sellers are, and learn how to make mortadella, bresaola, and rillettes with recipes and a video demonstration.
http://www.starchefs.com/features/trends/art_and_economics_of_charcuterie/adam_stevenson/html/index.shtml
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5. Results from Our Blender Survey
Over the last months, we've polled readers to find out how culinary professionals use their blenders in the kitchen. Here are the survey results, including numbers on the most popular blender brands and most frequent blender applications.
http://www.starchefs.com/features/editors_dish/blender-survey/html/index.shtml
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6. Save the Date for the 4th Annual International Chefs Congress, September 20-22, 2009
This September join us and some of the world's top chefs as we help define the concept of American cuisine and explore some of the culinary industry's most cutting-edge developments. Our exceptional lineup this year includes stage demonstrations, seminars, and interactive workshops from more than 50 industry leaders, including Juan Mari Arzak, Pierre Gagnaire, David Bouley, Yoshihiro Murata, Charles Phan, Paco Torreblanca, and more!

Follow the link below to register (use code DR-509):
http://www.starchefs.com/events/icc/2009/index.shtml
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7. Photo Galleries: San Diego Plus Recent Tastings in New York City
Photos from our recent tasting trip to San Diego's Oceanaire, Wine Vault & Bistro, Market Restaurant and Bar, J Six, JRDN, Addison, Laurel, Whisknladle, and George's at the Cove; plus view pics of New York City's Harbour and Allen & Delancey.
http://www.starchefs.com/Gallery/Index.shtml
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8. Featured Cookbook: Hubert Keller's Burger Bar: Build Your Own Ultimate Burgers
By Hubert Keller with Penelope Wisner
(2009, John Wiley & Sons, Inc.) $22.95

This burger cookbook is based on Chef Hubert Keller's successful "build your own burger" concept at his Burger Bar restaurants in Las Vegas, St. Louis, and San Francisco. Keller re-imagines the all-American sandwich, from his Ostrich Bacon and Double Salmon Tartare burger to the Roasted Squash-Quinoa vegetarian recipe, providing tips on grinding meat, shaping patties, ingredient selection, and cooking times. The burger recipes are accompanied by chapters dedicated to colorful sides, like zucchini fries and beet pickles, and home-made condiments, including piquillo pepper ketchup and caramelized shallot jam. To wash down the meal, Keller offers suggestions for burger-and-beer pairings in addition to refreshing recipes for cocktails and milkshakes.
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Koerner
Liquid Olives
Mango Ravioli
Cantaloupe Caviar

Stay on the cutting edge
Click here
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9. Top 10 Jobs from StarChefs JobFinder
Line Cook, Tournant, Pasta Production
Versatile Cook for Napa Valley Restaurant
Bottega
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253900&positionid=

Executive Chef
Hottest New Restaurant in Cleveland, Ohio
3030 Ocean
Ohio
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253920&positionid=

Pastry Sous Chef
High-End Pastry at Cambridge Hotel
The Royal Sonesta Hotel
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253844&positionid=

Executive Chef
One of Texas' Best Boutique Hotels and Dining
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253880&positionid=

Chocolatier
Pastry Chef for Upscale Chocolaterie and Patisserie
Aroa Fine Chocolate LLC
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253500&positionid=

Restaurant Chef
Award Winning Restaurant in College Station/Bryan area
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253861&positionid=

Sous Chef
Upscale High-Volume Steakhouse!
Mike Shannon's Steaks & Seafood
Missouri
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253845&positionid=

Chef de Cuisine
Exclusive Chef de Cuisine Position
The Lodge at Woodloch
Northeast, USA, Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253800&positionid=

Banquet Chef
Banquet Chef Needed at Spectacular Northwest Resort
Sunriver Resort
Oregon
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253840&positionid=
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10. Featured Chef to Know: Chef Michael Sheerin of Blackbird - Chicago, IL
Michael Sheerin
Chef
Blackbird
619 W Randolph St Chicago, IL 60606
Phone: (312) 715-0708

Restaurant Facts
Seats: 65; Weeknight Covers: 90; Weekend Covers: 120
Check Average (with Wine): $82; Check Average (w/o Wine): $55
Tasting Menu: Yes, $100
Kitchen Staff: 7

Chef Facts
Cuisine: Modern American
Born: 1976; Began Career: 1992
Culinary School: Grand Rapids Community College; Grad Year: 1998
Stages: France: Le Manoir Aux Quat' Saisons
Work History: New York City: wd~50, Jean-Georges, Atlas, Lutèce
Mentors: Thierry Tritsch; my brother, Pat; Wylie Dufresne
Awards: 2008 StarChefs.com Rising Star Chef Chicago
Languages Spoken: Some Spanish
Notable Dishes: Wood Grilled Sturgeon, Mustard Consommé, Rye Gnocchi, Mustard Foam, English Peas, Oyster Mushrooms and Guanciale; Veal Ribeye with Cornbread Porridge

Fast Facts
Restaurant Rec's: Hot Doug's, Avec
Kitchen Tool: Spoon, because that is what I cook and taste with.
Interview Question: I look at how many years of experience they have, and then have them come in and put them to work, always on onions or carrots.
Flavor Combos: I like Pernod, wasabi and chocolate. I also like tarragon and chocolate and nasturtiums with plantains and coffee.
Fave Cookbook: The Whole Beast: Nose to Tail Eating by Fergus Henderson.
Chef to Cook for You: Pierre Gagnaire, because he is a master, a ninja.
Culinary Travel: Japan, because I love ramen!
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11. Recipe for Chino Beet Salad from Chef Trey Foshee of George's at the Cove - San Diego, CA
Adapted by StarChefs.com
May 2009

Yield: 6-8 Servings

INGREDIENTS
Marshmallow:
5 sheets gelatin
½ cup beet juice
½ cup plus 2 tablespoons aged balsamic vinegar

Beets:
24 baby beets
1 orange
¼ cup plus 2 tablespoons extra virgin olive oil
Salt and pepper

Goat Cheese Cream:
¼ cup goat cheese
1 tablespoon cream cheese
½ cup half and half

Pine Nut Picada:
2 cups country bread, crusts removed and diced
2 garlic cloves
¼ cup extra virgin olive oil
1 ancho chili, halved
½ cup toasted pine nuts

To Assemble and Serve:
2 teaspoons extra virgin olive oil
2 shallots, minced
Salt
White pepper
¼ cup micro bull's blood
¼ cup micro arugula

METHOD
For the Marshmallow:
Soak the gelatin sheets in cold water. Place the beet juice in a sauce pan and reduce over medium heat by half. Add the balsamic and bring to a simmer. Remove from the heat and add the gelatin, stirring until completely dissolved. Cool to room temperature and place in the bowl of a mixer. Whip over medium-high speed until the mixture quadruples in volume. Pour out in a lightly oiled sheet pan and refrigerate until completely set, 3 to 4 hours or overnight.

For the Beets:
Preheat an oven to 350?F. Rinse the beets and place in a roasting pan; cut the orange into pieces and add to the beets along with the ¼ cup olive oil, and salt and pepper. Cover with aluminum foil and place in the oven until the beets are tender, approximately 40 minutes. Remove and peel the beets while still warm and reserve.

For the Goat Cheese Cream:
Combine goat cheese, cream, and half and half in a blender, and puree until smooth. Reserve.

For the Pine Nut Picada:
Place the bread, garlic, and oil in a hotel pan and roast at 325?F until the bread is toasted through and the garlic is soft. Soak the chili in hot water to soften and scrape out the flesh, discarding the seeds and skin. Place the bread in a food processor. Add the chili and the pine nuts, and pulse until the mixture has reached a crumbly texture. Season.

To Assemble and Serve:
Cut out a 4-inch x ½-inch strip of marshmallow and place it in the center of the plate. Quarter the beets and toss them with extra virgin olive oil and minced shallots. Season with salt and white pepper, and place the beet mixture around the marshmallow. Spoon the goat cheese cream in puddles on top and around the beets. Sprinkle the pine nut picada over the top. Toss the bull's blood and arugula in olive oil and garnish.
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StarChefs.com . . . the magazine for culinary insiders