June 2, 2009 - Issue 174
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: A Look at the Flourishing Cocktail Scene
2. The Refreshing Surprise of the Beer Cocktail
3. Across New York City, Mixologists' Shakes on Video
4. Pairing Cocktails with Food: A Trend to Watch
5. The Sweet and Spice of Latin Fare, Paired with Cocktails
6. Video Technique: Hand-Sculpted Ice Cubes with Mixologist Takaaki Hashimoto of B Flat - New York, NY
7. Refresh Your Cocktail List with Recipes for Summer Drinks From Across the Country
8. After the Bar, How a Mixologist Became a Brand Ambassador
9. Photo Galleries: Cocktails Across NYC and More
10. Featured Cookbook: A.J Rathbun's Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist
11. Top 10 Jobs from StarChefs JobFinder
12. Featured Mixologist To Know: Ken Hall of Noir Bar - Las Vegas, NV
13. Recipe for the Creole Cocktail from Mixologist Neal Bodeheimer of Cure-New Orleans, LA

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

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Wisconsin Cheese - Artisans Find Inspiration in Wisconsin

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1. Letter from the Editor: A Look at the Flourishing Cocktail Scene
We've seen a tremendous rise in mixology over the past year and decided to dedicate our late-spring newsletter to cocktails and the talented professionals who create them. Here are some of the highlights of what we've seen, plus a rundown of the exciting cocktail-related features and videos in our lineup.
http://www.starchefs.com/features/editors_dish/letter/vol42/
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2. The Refreshing Surprise of the Beer Cocktail
Though they aren't featured on nearly enough drink lists, beer cocktails possess a surprisingly refreshing quality and a veritable affinity for varied flavor pairings. We combed New York City to bring you six recipes that will inspire you to experiment with mixing brews and spirits.
http://www.starchefs.com/features/mixology/beer-cocktails/html/index.shtml
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3. Across New York City, Mixologists' Shakes on Video
During the course of our editorial and Rising Stars cocktail tastings, we couldn't help but notice the individuality of mixologists' shaking methods. From the one-handed to the Japanese hard shake, we captured over 30 shakes on video in bars across Manhattan, Brooklyn, and Queens.
http://www.starchefs.com/features/mixology/mixologist-shaking-styles/index.shtml
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4. Pairing Cocktails with Food: A Trend to Watch
The pairing of food with cocktails is a trend we've seen grow over the years, and for this mixology-themed newsletter we've asked several of the pioneers in this domain on what they had to say. Learn how selected chefs and mixologists pair, what the creative process is like, and get tips on how to successfully implement the concept in your restaurant.
http://www.starchefs.com/features/trends/cocktail-pairing/html/index.shtml
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5. The Sweet and Spice of Latin Fare, Paired with Cocktails
At New York City's Macondo, food and beverage is closely integrated to create a hip, energetic atmosphere where patrons can mix and match inventive cocktails with pan-Latin cuisine. Here's an in-depth look at the concept of food and cocktail-pairings in a successful restaurant, plus recipes for four dishes and four cocktails.
http://www.starchefs.com/features/latin-street-food-pairings/html/index.shtml
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6. Video Technique: Hand-Sculpted Ice Cubes with Mixologist Takaaki Hashimoto of B Flat - New York, NY
When Japanese Mixologist Takaaki Hashimoto answered that his favorite bar tool was a set of sashimi knives, we couldn't help but take a video camera with us to investigate this most unusual answer. What he showed us was an exquisite display of Zen artistry. Hashimoto demonstrated how to sculpt blocks of ice into large "diamonds" and spheres using his knives. Here's the technique (on video) plus a recipe for the accompanying cocktail.
http://www.starchefs.com/events/studio/techniques/takaaki-hashimoto/html/index.shtml
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7. Refresh Your Cocktail List with Recipes for Summer Drinks From Across the Country
Spring ends June 21st, which gives you about three weeks left to plan your summer drink menu. Here are recipes for seven cocktails we've tasted that can help generate ideas when working with gin, vodka, rum, Lillet, and absinthe.
http://starchefs.com/features/summer_drinks/volume_6/html/index.shtml
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8. After the Bar, How a Mixologist Became a Brand Ambassador
As a mixologist with a healthy dose of wanderlust, John Kinder travels the world for Mystique Brands as a brand ambassador. We've known him his since his days at The Pump Room and at MK (where he won our Rising Stars award) and caught up with him to discuss his job, where he's been traveling to lately, and what drinks he's been coming up with.
http://www.starchefs.com/features/true-life/john-kinder-brand-ambassador/html/index.shtml
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9. Photo Galleries: Cocktails Across NYC and More
Photo galleries from recent mixology tastings in New York including Pegu Club, B Flat, The Randolph at Broome, Blue Owl, Flatiron Lounge, Dutch Kills, JoeDoe, Back Forty, wd-50, Mayahuel, and Macondo, plus dishes from A Voce and Olana.
http://www.starchefs.com/Gallery/Index.shtml
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10. Featured Cookbook: A.J Rathbun's Good Spirits: Recipes, Revelations, Refreshments, and Romance, Shaken and Served with a Twist
(2009, The Harvard Common Press, $35.95)

Mixologist and poet A.J. Rathbun compiles over 450 classic and original cocktail recipes in a tome designed to capture the humor, livelihood, and camaraderie that accompany the art of the drink. Rathbun divides the book into 12 thematic chapters: "Turning Up the Heat" includes a seasonal collection of winter drinks like the Hot Whiskey Punch or the French Chocolate; "Pacifying a Crowd," includes punch recipes like the American Punch or the Harvest Bowl for 10 imbibers or more. Useful tips, colorful anecdotes, and obscure historical facts are included with every cocktail recipe.
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The Italian Culinary Academy
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11. Top 10 Jobs from StarChefs JobFinder
Line Cook
Your Chance to Cook at a Michelin Starred Restaurant
Insieme
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254060&positionid=

Garde Manger/ Pastry cook
Upscale Country restaurant supplied by local farms
Home Hill Inn
New Hampshire
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253740&positionid=

Pastry Chef & Baking Staff
Join Our Award-Winning Kitchen Team
The Inn at Little Washington
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254022&positionid=

Executive Chef
New Restaurant in Washington DC
District of Columbia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253640&positionid=

Sous Chef
Immediate Sous Chef Position Available
Luigino's Restaurant
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254020&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=

Line Cook, Tournant, Pasta Production
Versatile Cooks for Napa Valley Restaurant
Bottega
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253900&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 Steak's & Seafood
Missouri
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253845&positionid=

Master Cook - Cafe Centro
Join the Team at Great New Café
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253541&positionid=
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12. Featured Mixologist To Know: Ken Hall of Noir Bar - Las Vegas, NV

Ken Hall

Mixologist at Noir Bar
Luxor Hotel
3900 Las Vegas Blvd S Las Vegas, LV 89136

Cocktail Style: Culinary (dessert-based) cocktails
Work History: Orlando, FL: Pleasure Island at Walt Disney World; Ft. Lauderdale, FL:
Voodoo Lounge; Las Vegas, NV: Pure
Cocktail Book: The Art of the Bar by Jeff Hollinger and Rob Schwartz; The Craft of the Cocktail by Dale DeGroff
Favorite Tool: Lemon/lime squeezer
Cocktail to Drink: It really depends on the day-a nicely made Margarita is a good one.
Cocktail to Make: It's really just the one that my guest wants. It's the best one when someone says that is the best drink they've ever had.
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Institute of Culinary Education13. Recipe for the Creole Cocktail from Mixologist Neal Bodeheimer of Cure-New Orleans, LA
Adapted by StarChefs.com
April 2009

Yield: 1 Cocktail

INGREDIENTS
1½ ounces Sazerac rye
1 ounce Cinzano sweet vermouth
¼ ounce Luxardo Amaro Abano
¼ ounce Benedictine
1 twist lemon

METHOD
Combine rye, vermouth, amaro, and Benedictine into a chilled mixing glass filled with ice. Stir and strain into a chilled bar glass. Twist the lemon over the drink and drop it inside.
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StarChefs.com . . . the magazine for culinary insiders


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