September 15, 2009 - Issue 182
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: See You in New York City for ICC!
2. The 2009 New York Rising Stars: Winners' Bios, Interviews, and Recipes
3. NYC Travel Guide: Where to Eat and What to Drink in New York City
4. Technique (Plus Video) for Compressed Melon Terrine from ICC Presenter Chef Gabriel Bremer of Salts - Cambridge, MA
5. Photo Galleries from Summer Tastings Across New York City
6. Featured Cookbook: Clark Wolf's American Cheeses
7. Top 10 Jobs form the StarChefs JobFinder
8. Featured Bar Chef to Know: Tony Abou-Ganim of The Modern Mixologist - Las Vegas, NV
9. Recipe for the Hot Mai Tai from Mixologist Giuseppe Gonzalez of Dutch Kills - New York, NY

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

........................................................................................

Belgian Beer and Food

........................................................................................
1. Letter from the Editor: See You in New York City for ICC!
This weekend, the fourth edition of the American symposium of chefs known as the International Chefs Congress is finally upon us. You already know all about the stellar presenter and workshop line-ups, so here are some thoughts about our latest tastings in the great city of New York.
http://www.starchefs.com/features/editors_dish/letter/vol48/
........................................................................................
2. The 2009 New York Rising Stars: Winners' Bios, Interviews, and Recipes
From an haute-vegetarian 18-seater to an Asian sandwich concept, we're proud of our outstanding and diverse group of New York Rising Stars and want to show the world what makes them the cream of the crop. Read their bios and interviews to find out about their backgrounds, where they've worked, what trends they see on the rise, and what recipes earned them the award!
http://www.starchefs.com/chefs/rising_stars/2009/new-york/index.shtml
........................................................................................
3. NYC Travel Guide: Where to Eat and What to Drink in New York City
Whether you've landed in the city for three days of chef-related festivities or you're already a die-hard Manhattanite, knowing right where to go for some quality food and beverage can be a tricky matter in this dynamic city of culinary delights. With first hand knowledge culled from months of tastings around town, here is our annual New York restaurant list.
http://www.starchefs.com/features/travel/new-york-II/html/index.shtml
........................................................................................
4. Technique (Plus Video) for Compressed Melon Terrine from ICC Presenter Chef Gabriel Bremer of Salts - Cambridge, MA
Summer might be coming to an end, but sweet, ripe melons are still available at greenmarkets and ready to grace your list of appetizers. This technique from ICC presenter Gabriel Bremer combines rustic preparation with modern method (using pectin and a vacuum sealer) to create a colorful dish that we couldn't resist capturing on video.
http://www.starchefs.com/events/studio/techniques/gabriel-bremer-heirloom-terrine/html/index.shtml
........................................................................................
5. Photo Galleries from Summer Tastings Across New York City
Photos from tastings at New York's Allegretti, Aureole, Le Cirque, Bar Boulud, Butcher Bay, The Modern, Veritas, Adour, La Fonda del Sol, Vutera, Fives, Per Se, and Apotheke.
http://www.starchefs.com/Gallery/Index.shtml
........................................................................................
6. Featured Cookbook: Clark Wolf's American Cheeses
American Cheeses: The Best Regional, Artisan, and Farmhouse Cheeses, Who Makes Them, and Where to Find Them
Clark Wolf
Simon & Schuster, December 2008

Nearly thirty years after opening the landmark Oakville Grocery in San Francisco, Clark Wolf brings us this guide to the ever-expanding roster of fine American cheeses. Well before the inception of the slow food and sustainability movements in American cuisine, Wolf had begun searching for a stable of homegrown artisan cheeses. When he began, most decent cheeses were imported from Europe. American-made cheeses were paler, cruder incarnations of their sophisticated cousins. Wolf was part of a small but growing trend to help mature American cuisine, in part by bringing the art of good cheese to American pastures, kitchens, and palates. Today, owing much to those efforts, Wolf is able to provide this guide and recipe book for the ever-expanding repertoire of sophisticated and richly satisfying American gourmet cheeses. Don't miss Wolf moderate a three-way discussion between Charlie Trotter, Emeril Lagasse, and Norman Van Aken on Sunday, September 20th at the International Chefs Congress Main Stage.
........................................................................................
Vita-Mix vitamix XL
The Vita-Mix® XL™
1.5 gallon real blending capacity
4.2 peak HP motor
Increase efficiency with only one blending cycle
Click here for more info: www.vitamix.com/xl
........................................................................................
7. Top 10 Jobs form 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=

Asiate Tournant
(Line Cook) Tournant
Mandarin Oriental, New York
Northeast, USA, New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256820&positionid=

Chef for a Real Farm-to-Table Challenge
An exciting opportunity for a hard-working, dedicated, passionate person
Pacific Northwest, USA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256320&positionid=

National Account Manager - Frozen Artisan Bread
Frozen Artisan Bread Sales
Tom Cat Bakery
Northeast, Midatlantic, Southeast, Midwest
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255860&positionid=

Executive Cafe Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Abigail Kirsch
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255861&positionid=

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

Service Director
East Village Restaurant Seeks FOH Manager
Hearth Restaurant
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254960&positionid=

Sushi Cook - Bar Masa/Shaboo
Seeking Skilled Sushi Cooks
CityCenter
Las Vegas, Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254384&positionid=

Line Cook at Perry Street.
Opportunity Available for the right candidate!
Jean Georges
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=249684&positionid=

    ........................................................................................
    8. Featured Bar Chef to Know: Tony Abou-Ganim of The Modern Mixologist - Las Vegas, NV
    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/

    Tony Abou-Ganim
    The Modern Mixologist
    Suite 104-266
    6935 Aliante Parkway
    Las Vegas, NV 89084
    (702) 228-7207

    Cocktail Style: Contemporary approach that is founded in the classics.
    Work History: Port Huron, MI: The Brass Rail Bar; San Francisco, CA: Balboa Café, Harry Denton's Starlight Room; New York, NY: Po, Bar Milano; Las Vegas, NV: The Bellagio.
    Cocktail Book: The Fine Art of Mixing Drinks by David Embury
    Fave Tool: Hand-held lime juicer
    Cocktail to Drink: Negroni.
    Cocktail to Make: A fresh-fruit seasonal variation on the mojito.
    Underappreciated Ingredient: Bitters and Campari.
    ........................................................................................
    Made Possible by Hobart 9. Recipe for the Hot Mai Tai from Mixologist Giuseppe Gonzalez of Dutch Kills - New York, NY
    Mixologist Giuseppe Gonzalez of Dutch Kills - New York, NY
    Adapted by StarChefs.com

    Yield: 1 Cocktail

    INGREDIENTS

    Almond Crème:
    3 dashes Amaretto liqueur
    2 ounces heavy cream

    To Assemble and Serve:
    1½ ounces Appleton VX rum
    ¾ ounce curacao
    ½ ounce orgeat

    METHOD

    For the Almond Creme:
    In a mixing glass combine the Amaretto and the cream. Shake vigorously until emulsified.

    To Assemble and Serve:
    In a mixing glass, combine the rum, curacao, and orgeat. Shake and pour into an Irish coffee mug. Top with hot water and float almond creme on top. Garnish with a lime wheel.

    ........................................................................

    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