September 9, 2009 - Issue 181
The Dishrag Newsletter
   

IN THIS ISSUE
1. The 2009 New York Rising Stars: Who They Are and Why They Shine
2. Technique: How to Break Down a Suckling Pig with Chef April Bloomfield
3. Featured Sommelier Interview: Roxane Shafaee-Moghadam of Per Se-New York, NY
4. When Does a Wine Need Decanting?
5. International Chefs Congress Tickets and Workshops on Sale Now!
6. What Are the Biggest Culinary Trends of 2009? Tell Us!
7. Featured Cookbook Blurb: Yoshihiro Murata's Kaiseki
8. Top 10 Jobs from the StarChefs JobFinder
9. Featured Chef to Know: Candido Lopez of Meson de Candido-Segovia, Spain
10. Recipe for Paprika Punch from Mixologist Eben Freeman of Tailor-New York,NY

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

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1. The 2009 New York Rising Stars: Who They Are and Why They Shine
StarChefs.com is proud to announce the 2009 New York Rising Stars! This list represents the brightest up-and-coming culinary stars from top restaurants in New York. Join us as we celebrate their talents with a gala walk-around tasting on Tuesday, September 22, 2009 from 8:00-10:30pm at the Mandarin Oriental hosted by Chef Brandon Kida. Tickets are $150 per person; VIP $200 (includes a pre-event reception and early entrance to the gala).

The Award Winners Are:

Chefs:
Jamison Blankenship
Patrick Connolly
George Mendes
Jason Neroni
Damian Sansonetti
Isao Yamada

Restaurateur:
Colin Devlin

Community:
Harold Dieterle

Sustainability:
Amanda Cohen

Restaurant Concept:
Angelo Sosa

Pastry Chefs:
Brooks Headley
Robert Truitt

Mixologists:
Orson Salicetti
Maxwell Britten

Sommelier:
Claire Paparazzo

Event Information:
http://www.starchefs.com/chefs/rising_stars/2009/new-york/index.shtml

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

About the Rising Stars Awards:
http://www.starchefs.com/chefs/rising_stars/about.shtml

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2. Technique: How to Break Down a Suckling Pig with Chef April Bloomfield
As chef of the popular New York gastropub The Spotted Pig, April Bloomfield knows a thing or two about cooking swine from head-to-tail. We've invited Bloomfield to butcher a milk-fed St. Canut suckling pig on the International Chefs Congress main stage later this-month here's a video preview of the excitement to come, plus complete instructions.
http://www.starchefs.com/events/studio/techniques/april-bloomfield/html/index.shtml
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3. Featured Sommelier Interview: Roxane Shafaee-Moghadam of Per Se-New York, NY
Her favorite wine and food pairing is scrambled eggs and caviar with rose Champagne and her fondest wine memory is a 1983 Bordeaux paired with pork chops that sparked her interest in wine. After working at Sloan Kettering Memorial Hospital in New York, Roxane Shafaee-Moghadam began her career in 2004 and she is now the sommelier at Per Se. Here's the interview with the person who does 98% of the wine buying for one of the most acclaimed restaurants in the country.
http://www.starchefs.com/wine/starvintners/html/roxanne-shafaee-moghadam/html/index.shtml
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4. When Does a Wine Need Decanting?
There are two, somewhat contradictory occasions when a wine needs to be decanted. One is when the tannins in aged wines bind together, eventually becoming solids. This is when a wine is decanted for sediment. But old wines aren't the only ones with sediment. More winemakers are deciding that filtering their wines before bottling can strip the wines of some of their flavor. These wines have sediments in the bottle the day they leave the winery. So when and how should a sommelier decant in these situations? Here's some advice on the matter, plus tips on decanting during service.
http://www.starchefs.com/wine/features/html/wine-decanting/html/index.shtml
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5. International Chefs Congress Tickets and Workshops on Sale Now!
With just over ten days to go for the fourth annual StarChefs.com International Chefs Congress, we're in high gear for the upcoming three days of celebration. Tickets are going fast, so don't forget to register and sign up for workshops before they sell out!
http://www.starchefs.com/cook/icc-2009
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6. What Are the Biggest Culinary Trends of 2009? Tell Us!
Attention working chefs, pastry chefs, sommeliers, mixologists, and managers: you're the backbone of the industry and we need your input. It's time for our annual culinary trends report, highlighting trends happening around the country. Please take ten minutes to fill out the survey and give us your thoughts. Your participation is extremely important as we will be sharing the results in the Welcome Address of this year's International Chefs Congress and the national press.
http://www.starchefs.com/features/trends/culinary_trends_survey_2009/index.shtml
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7. Featured Cookbook Blurb: Yoshihiro Murata's Kaiseki
(2006 Kodansha International)

At this year's International Chefs Congress, Japanese kaiseki-master Yoshihiro Murata will discuss the finer points of kaiseki, the Japanese multi-course meal format evolved from the centuries-old traditional tea ceremony.

In his book Kaiseki, Murata takes the reader through the seasons at Kyoto's Kikunoi restaurant, which is widely regarded as Kyoto's (if not the world's) best kaiseki restaurant. Murata is the third generation chef-owner of Kikunoi, which now counts three locations in Japan. The book presents a selection of Kikunoi's many kaiseki courses, organized by season and by month. Each dish and its seasonal components are explained in terms of their significance to Murata, as well as the placement in the kaiseki meal itself. Murata provides recipes in one section at the back of the book, where he divulges the methods from everything from dashi and pickling vinegars to his Fresh Sea Urchin Tofu or Sea Bream Chrysanthemum Sushi. For the Western chef who may not be familiar with this ultra-seasonal type of cuisine, Kaiseki is certainly on of the most important books on the topic. Don't miss the kaiseki-king in his workshop and main stage presentation!
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8. Top 10 Jobs from the StarChefs JobFinder

Volunteers For International Chefs Congress
Behind the Scenes on the Year's Most Important Culinary Events
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255900&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=

Line cook- Blue Hill at Stone Barns
Come work on the farm!
Blue Hill & Blue Hill at Stone Barns
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253300&positionid=

Master Cook - Sirio
Sirio Maccioni's New Ristorante
CityCenter Las Vegas
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254389&positionid=

Line Cooks at Jean Georges
Incredible Opportunity at 3-Star Michelin Restaurant
Jean Georges
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253280&positionid=

L'Atelier de Joel Robuchon Tournant
The Four Seasons New York Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255820&positionid=

Chef de Partie
Great Chef de Partie Opportunity in Chicago
Alinea
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254740&positionid=

Restaurant General Manager
Elite Management Professional for Chef-Driven Restaurant
Rick Moonen's RM Seafood
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253080&positionid=

Pastry chef, bread baker, tournant and line cooks
Upscale Casual Restaurant Opening Soon
Abe & Arthur's
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255380&positionid=

Restaurant Manager
Wine Country Restaurant Seeks Management Candidates
the girl & the fig
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255480&positionid=
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9. Featured Chef to Know: Candido Lopez of Meson de Candido-Segovia, Spain
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/

Candido Lopez
Chef
Meson de Candido
Azoguejo 5
Segovia, 40001 Spain
Phone: +34921425911

Cuisine: Traditional Castilian
Favorite Tool: The wood oven. It is an essential tool because our cuisine is based on roasted meat (pork and lamb).
Interview Question: Why is it a tradition to cut a suckling pig with a dish?
Chef You Most Admire: Ferran Adria. I believe Ferran has set the guidelines in culinary art and technique at a worldwide level.
Underappreciated Ingredient: Bread. It is increasingly underappreciated in modern cuisine. I think it is the ideal companion for all meals.
Culinary Travel: I love New York as a city and also as a place to learn new culinary trends.
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10. Recipe for Paprika Punch from Mixologist Eben Freeman of Tailor-New York,NY
Mixologist Eben Freeman of Tailor-New York, NY
Adapted by StarChefs.com

Yield: 1 Cocktail

INGREDIENTS

Bell Pepper Lemonade:
2 red bell peppers
1 pint fresh lemon juice
3 ounces water
Simple syrup

To Assemble and Serve:
3 ounces bell pepper lemonade
2 ounces Flor de Cana white rum
1 lemon wedge

METHOD

For the Bell Pepper Lemonade:
In a vegetable juicer, juice the bell peppers. Combine the bell pepper juice, lemon juice, and season with simple syrup.
To Assemble and Serve:
In a Collins glass, add the rum and fill with ice. Top with the lemonade. Garnish with the lemon wedge.

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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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