October 5, 2009 - Issue 183
The Dishrag Newsletter
   

IN THIS ISSUE
1. Letter from the Editor: What is American Cuisine?
2. The 2009 Boston Rising Stars: Who They Are and Why They Shine
3. The 2009 International Chef Congress Official Wrap Up
4. Technique, Plus Video: Grilled and Chilled Marinated Pig Heart
5. Discovering Scotch's "Terroir"
6. Tell Us About On-Premise Wine Consumption in Your Restaurant!
7. The 2009 ICC Innovator Awards: Honoring Chefs, Producers and Manufacturers
8. Photo Galleries: ICC Galleries, Plus Boston's Sensing
9. Featured Cookbook Blurb: Casson Trenor's Sustainable Sushi
10. Top 10 Jobs from the StarChefs.com JobFinder
11. Featured Chef to Know: Dante de Magistris of Dante - Boston, MA
12. Recipe for Mary Dumont's Dayboat Scallops with Peruvian Potatoes, English Peas, Braised Lettuce, Woodear Mushrooms and Summer Truffles

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: What is American Cuisine?
As we recover from another Chefs Congress, another year of editorial content and Rising Stars awards is ahead of us. But before the excitement of those three days fades away, here are some of our most memorable moments during the Congress, and conclusions we came to on our quest to define the concept of American cuisine.
http://www.starchefs.com/features/editors_dish/letter/vol49/
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2. The 2009 Boston Rising Stars: Who They Are and Why They Shine
StarChefs.com is proud to announce the 2009 Boston Rising Stars! This list represents the brightest up-and-coming culinary stars from top restaurants in Boston. Join us as we celebrate their talents with a walk-around tasting gala on Tuesday, November 3rd, 2009 from 7:00-9:30pm at the The State Room, hosted by chefs Jodi Bernhard and Joseph Margate. Tickets are $85 per person; VIP $125 (includes a pre-event reception and early entrance to the gala).


The Award Winners Are:

Chefs:
Jamie Bissonnette
Chris Chung
Will Gilson
Andres Grundy
Chris Parsons
Mike Pagliarini

Restaurateur:
Joanne Chang

Community:
Louis DiBiccari

Sustainability:
Richard Garcia

Restaurant Concept:

Maura Kilpatrick

Hotel Chef:
Rachel Klein

Pastry Chef:
Jiho Kim

Mixologist:
Tom Schlesinger-Guidelli

Sommelier:
Theresa Paopao

Event Information:
http://www.starchefs.com/chefs/rising_stars/2009/boston/index.shtml

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

About the Rising Stars Awards:
http://www.starchefs.com/chefs/rising_stars/about.shtml
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3. The 2009 International Chef Congress Official Wrap Up
The fourth edition of the International Chefs Congress was held last month from September 20-22nd in New York City's Park Avenue Armory. The biggest StarChefs.com event of the year was a huge success, with over 1200 attendees and over 70 presenters. Here is the full wrap-up of the workshops, demos, and main stage presentations from the chefs that made it such an historical event, plus next year's Congress dates.
http://www.starchefs.com/cook/content/2009-international-chefs-congress-wrap-main-stage-day-one
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4. Technique, Plus Video: Grilled and Chilled Marinated Pig Heart
At Boston's Beacon Hill Bistro, Chef Jason Bond has a license to grill...locally farmed pig heart, and it's prepared a la mattone (with a weight on top) then chilled overnight in vinaigrette. How does Bond serve the heart to his customers? Find out in this step-by-step technique with recipe and video.
http://www.starchefs.com/events/studio/techniques/jason-bond-pig-heart/html/index.shtml
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5. Discovering Scotch's "Terroir"
It's generally accepted that a wine's 'terroir' reflects the environment where it comes from in its final characteristics. Experts even attribute traits to bits of land as small as a single vineyard or even one part of a vineyard. Scotch doesn't usually get as specific as wine, but knowing a bit about where a Scotch comes from can tell you a lot about what it will taste like. Here's a digest of the different factors affecting scotch, plus recommendations for some of the choicest single malt scotches on the market.
http://www.starchefs.com/wine/features/html/scotch-terroir/html/index.shtml
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6. Tell Us About On-Premise Wine Consumption in Your Restaurant!
Are diners spending as much on one bottle of wine as they were a year ago? As a sommelier, do you notice diners' wine choices moving away from single high-priced bottles to two or more lesser-priced bottles? Or have your by-the-glass offerings been a hit? We're collecting information for an article on diners' wine-ordering habits so here's your chance to contribute!
Take the 2009 Wine Industry Survey
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7. The 2009 ICC Innovator Awards: Honoring Chefs, Producers and Manufacturers
The 2009 StarChefs Innovator Awards were announced on the Congress Main Stage on Tuesday, September 22. These awards were given to three chefs and four products. The awards were voted on by Congress attendees, save for the American Cuisine Award, which was voted on by the StarChefs.com Chefs Advisory Board. Read on to find out which legendary chefs won the awards and what products stole the show at this year's ICC.
http://www.starchefs.com/cook/content/2009-starchefs-international-chefs-congress-innovator-awards-0
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8. Photo Galleries: ICC Galleries, Plus Boston's Sensing
Photos from the three days of the International Chefs Congress, plus a recent tasting at Guy Martin's Sensing Restaurant in Boston's North End.
http://www.starchefs.com/Gallery/Index.shtml
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9. Featured Cookbook Blurb: Casson Trenor's Sustainable Sushi
Sustainable Sushi: A Guide to Saving Oceans One Bite at a Time
Casson Trenor
North Atlantic Books
2008

In an age of increasingly eco-conscious dining, this pocket-size guide to sustainable fish is the conscientious sushiphile's greatest asset. For while there is a renewed emphasis on local, sustainable and organic produce and meat, the issue of responsible fish consumption has yet to take hold in most sushi bars and restaurants. Fortunately for sushi lovers everywhere, Casson Trenor, sushi-fiend since nine years old, has taken it upon himself to research the forty most popular fish in sushi consumption with an eye to sustainability. Rather than rob his fellow sushi-eaters of their favorite hand rolls and nigiri, Trenor seeks to educate the fish-consuming public so that sushi can be responsibly, and perpetually, consumed without risk of environmental damage or extinction.
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Wj Deutsch Villa Pozzi

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10. Top 10 Jobs from the StarChefs.com JobFinder
Sashimi Chef
Uni Restaurant
Northeast, USA, Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257101&positionid=

Executive Chef - Boston Convention Center
Executive Chef
Boston Convention & Exhibition Center
ARAMARK
Boston, Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256480&positionid=

Executive Sous Chef
Join Our Award-Winning Kitchen Team
The Inn at Little Washington
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256340&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=

Butcher/Operations Manager
Want a Career in Sustainable Meats?
Anonymous
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254821&positionid=

Sous Chef
Be a part of the opening team of The Pierre Hotel!
The Pierre, A Taj Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253320&positionid=

Restaurant Manager
Restaurant Manager
Restaurant Clio
Boston, Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257100&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=

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=

L'Atelier de Joel Robuchon Tournant
LAtelier de Joel Robuchon Tournant Needed ASAP!
The Four Seasons New York Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255820&positionid=
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11. Featured Chef to Know: Dante de Magistris of Dante - Boston, MA
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/

Dante de Magistris
Chef/Owner
Dante and Il Casale
40 Edwin H. Land Boulevard
Boston, MA 02141
Phone: (617) 497-4200

Restaurant Facts
Seats: 100-160
Weeknight Covers: 75
Weekend Covers: 125
Check Average (with Wine): $65
Tasting Menu: Yes (Upon Request)
Kitchen Staff: 20

Chef Facts
Cuisine: Mediterranean Italian
Born: 1974
Began Career: 1993
Stages: Italy: Enoteca Pinchiorri, Ristorante Don Alfonso
Work History: Boston, MA:Pignoli, Café Louis, The Federalist, Blu
Mentors: Daniele Baliani, Lydia Shire, Jody Adams, Michael Schlow
Protege: Nathan Chunke
Awards: 2003 StarChefs.com Rising Star Chef Boston; 2002 Boston Magazine Up-and-Coming Chef
Languages Spoken: Italian

Notable Dishes:
Silky Chestnut and Porcini Mushroom Soup with Mostarda Fruits; Potato Gnocchi in Celery Broth with Sauteed Fava Beans, Fiddleheads, Asparagus, and Pecorino Romano

Fast Facts:
Restaurant Recs: Pizzeria Regina for a small, well-done pizza with anchovies.
Favorite Tool: My guitarra (chitarra pasta maker) - It's a block of wood with guitar strings on it used to make a certain shape of spaghetti. I can't get the same shape using a knife or machine.
Interview Question: Do you like cooking? I ask this because it opens up a discussion about their food interests. If they are enthusiastic, honest, and true, I'll be able to tell. If they are brief and lukewarm, they shouldn't be working here. It's a way to gauge their passion.
Flavor Combos: A simple yet perfect balance of olive oil, lemon, and salt.
Favorite Cookbook: The Don Alfonso Cookbook which was written by the chefs at the restaurant I worked at in Italy.
Culinary Travel: Chile. I've heard a lot of interesting things about their cuisine.
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12. Recipe for Mary Dumont's Dayboat Scallops with Peruvian Potatoes, English Peas, Braised Lettuce, Woodear Mushrooms and Summer Truffles
Chef Mary Dumont of Harvest - Boston, MA

Yield: 4 Servings


INGREDIENTS
For the Purple Potatoes:
2 Peruvian potatoes, sliced into 1-inch batons
Canola oil
Salt
1 tablespoon thyme
1 teaspoon minced garlic

For the Romaine Lettuce Puree:
8 ounces unsalted butter
1 shallot, minced
2 sprigs fresh thyme
1 head baby romaine, chopped
½ cup vegetable stock
1 cup spinach leaves
Salt and pepper

To Assemble and Serve:
16 U-10 dayboat scallops, cleaned
Salt and pepper
Extra virgin olive oil
2 tablespoons butter
¼ cup chopped fresh tarragon
¼ cup chopped fresh parsley
¼ cup chopped fresh chives
1 head baby romaine, julienne
½ cup fresh English peas, blanched
½ cup fresh woodear mushrooms, julienne
1 tablespoon white truffle oil
½ summer truffle, julienne
Micro greens


METHOD

For the Purple Potatoes:
Cover the potatoes in canola oil. Add salt, thyme and garlic. Cook on low heat until the potatoes are tender.

For the Romaine Lettuce Puree:
Sauté the shallots in butter with thyme until translucent. Add the romaine and season. Cook until tender and transfer to a blender. Add the vegetable stock and spinach; blend until smooth; strain through a chinois and reserve.

To Assemble and Serve:
Season the scallops and lightly sear in olive oil. Add the butter, tarragon, parsley, and chives, basting continually until cooked. In a separate pan, sauté the romaine lettuce, peas and mushrooms in butter. Add the purple potatoes and truffle oil and season.

Spoon the lettuce puree on each plate. Add the vegetables next to the puree. Place four scallops on top of the vegetables. Garnish with the truffle and micro greens.

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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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