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December 11, 2009 - Issue 190 |
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The
Dishrag Newsletter
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1. Letter from the Editor: The Street Food Issue Fine and upscale casual dining are a primary focus of the StarChefs.com editorial team, but like anyone with a deep love for all forms of food, we can't help but gravitate towards the familiar eats found at street level. This newsletter is dedicated to some of the best examples we've tasted on the road. http://www.starchefs.com/features/editors_dish/letter/vol54/ | ||
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2. Street Food: Restaurants Fronting Curbside Culinary Delights Street food is taking the country by storm, and it's not just on the streets. Restaurants are bringing street food indoors, and the line between fine dining and street food is blurring. From Indian chaat to Chinese-style noodles and tacos, we've seen and tasted dozens of tasty street treats in the comfort of a restaurant. http://www.starchefs.com/features/street-food-in-restaurants/html/index.shtml | ||
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3. Take it to the Streets: Food Trucks Converge at the 2009 Chefs Congress Food trucks. A passing fad or a smart way for young chefs to get into the business without having a wealthy backer? At the 2009 International Chefs Congress, food writer Josh Ozersky discussed the recent phenomenon with LA's Roy Kogi (Kogi BBQ), and New York City's Jerome Chang (Dessert Truck), and Lev Ekster (CupcakeStop). Here's the digest. http://www.starchefs.com/features/mobile-restaurant-concept/html/index.shtml | ||
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4. Asian Fast Food, New York City-Style With restaurants like Num Pang and Xie Xie, Chefs Ratha Chau and 2009 Rising Star Chef Angelo Sosa have taken street foods and interpreted them for the decidedly higher standard of the fast casual New York restaurant scene. http://starchefs.com/features/asian-concept-street-food/html/index.shtml | ||
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5. Technique: Dahi Wada (Lentil Fritters) from Vermilion - New York, NY Chaat is a generic term for the variety of traditional Indian snacks served from a cart or stall, usually street side. At New York Latin-Indian fusion Vermilion, chaat have an upscale, playful incarnation, served straight from a street cart. Watch the video and try the recipe for 2009 ICC presenter Maneet Chauhan's classic dahi wada (lentil fritters). http://www.starchefs.com/events/studio/techniques/maneet-chauhan-dahi-wada-chaat/html/index.shtml |
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6. Featured Cookbook: Mark Miller's Tacos Tacos: 75 Authentic and Inspired Recipes Mark Miller April 2009 Ten Speed Press With a primer on tortillas (corn v. flour, fresh v. store-bought), Miller provides an array of recipes for everything from traditional carnitas, New Mexican carne adovada, and tacos al pastor to more modern taco variations like "Grilled Beef with Porcini and Chile Morita" and "Calamari with Blackened Tomato." Each recipe includes yield, prep time, and overall heat level (an important consideration when handling such a variety of dried and fresh peppers), as well as a brief introduction to the recipe's history, its regional significance and any outstanding ingredients. Tacos is as much a taco-lover's bible as an inspiring and useful culinary resource, all around not to be missed. | |||
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7. Top 10 Jobs from the StarChefs.com JobFinder Pastry Chef Skilled Decorator/Baker for Brooklyn Bakery Bread Basket New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258781&positionid= Social Media Internship Great Opportunity to Build Your Social Media Skills StarChefs.com Northeast, USA, New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258640&positionid= Pastry Chef Pastry Chef Artisanal Group New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259040&positionid= Sommelier/Beverage Manager Opportunity Awaits at Fine Dining Restaurant in New Orleans Stella Louisiana http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258460&positionid= Chef Cook/Project Manager Chef for Culinary Adventure in Europe Mon Group Republic of Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258760&positionid= Pastry Cooks Work With Rising Star Chef at Top Italian Restaurant Del Posto New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258860&positionid= Finest Culinary/Restaurant Talent Harbor Beach Marriott Seeks the Finest Culinary/Restaurant Talent Hewitt Assoc. supporting Marriott Int'l Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259000&positionid= Showroom Sales Rep Showroom/Retail Sales with the Leader in Japanese Chef Knives. Korin Japanese Trading Corp. New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258642&positionid= Executive Chef Work in one of the most beautiful islands in the world Bermuda Hospitality Services Caribbean http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258600&positionid= Chef de Partie & Jr. Chef de Partie Explore Career Opportunities Fontainebleau Miami Beach Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258662&positionid= | |||
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8. Featured Chef to Know: Willis Loughhead of Table 8 - New York, NY 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/ Willis Loughhead Chef de Cuisine Table 8 25 Cooper Square New York, NY 10003 (212) 475-5700 CHEF FACTS Cuisine: European American Born: 1971 Began Career: 1986 Culinary School: Culinary Institute of America, Hyde Park, NY Grad Year: 1999 Stages: Spain: Restaurant Abac Work History: Santa Monica, CA: Schatzi on Main; Key West, FL: Palm Grill; South Beach, FL; Pacific Time: Miami, FL: Tantra, Bizcaya Grill; Coconut Grove, FL: The Ritz-Carlton; New York, New York: The Modern Mentors: Roberto Holz, Marco Selva Protégées Atala Olmos, Orlando Paquin, Ari Bokovska Awards: 2003 Starchefs.com Rising Star Chef Miami Affiliations: Share our Strength and I do a lot with the culinary schools. Languages Spoken: Spanish, some Italian NOTABLE DISHES: Asparagus Spiked Loin of Tuna with Shaved Foie Gras and Sauteed Spinach; Sautéed Quail with Chanterelles and Warm Potato Vinaigrette FAST FACTS Restaurant Recs: Restaurant Picasso for tapas. Kitchen Tools: Sauce spoon; cake tester; extra virgin olive oils to finish dishes Interview Question: What do you like to cook at home? Do you read cookbooks? Flavor Combos: Sour, vinegary, lemony, salty and olive-oily. Fave Cookbooks: Nueva Cocina Catalana: de La Tradicion a la Innovacion by Angel Salvador Esplugas; La Bonne Cuisine de Madame E. Saint-Ange: the Original Companion for French Home Cooking by Madame Evelyn Saint-Ange and Paul Aratow Chef to Cook for You: I would want a full on blow-out Chinese meal prepared by my girlfriend's grandmother. Culinary Travel: I would go back to Tunisia, to a place called Djerba where I had a great street food experience. Also, Cambodia for the street food. | |||
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9. Recipe for Oxtail Sandwich from Chef Ratha Chau of Kampuchea - New York, NYChef Ratha Chau of Kampuchea - New York, NY Adapted by StarChefs.com Yield: 4 Servings INGREDIENTS Oxtail: 5 pounds oxtail, cut into 2-inch pieces 2 large onions, quartered 1 large carrot, roughly chopped 2 stalks celery, roughly chopped Tamarind Sauce: 1 cup tamarind paste ¼ cup honey 2-inch piece ginger, smashed 1 large tomato, quartered 2 dry red chilies 1 pint water 1 cup beef broth 2 teaspoons shrimp paste Salt and pepper To Assemble and Serve: 4 semolina baguettes, halved 2 Kirby cucumbers, thinly sliced 1 bunch cilantro sprigs Garlic butter Chili mayonnaise Pickled carrots METHOD For the Oxtail: Combine the oxtail, onions, carrot, and celery. Cover with water. Bring to a boil and lower to a simmer. Cook until the meat is tender and pulls away from the bone. Let cool and remove the meat in large pieces from the bones. For the Tamarind Sauce: Combine the tamarind, honey, ginger, tomato, chilies, and water. Simmer until thick consistency. Strain the sauce through a chinois and add the oxtail, beef broth, and shrimp paste. Simmer for 10 minutes. Season and reserve warm. To Assemble and Serve: Preheat a toaster oven. Spread the garlic butter on each bread slice. Toast the bread and spread the chili mayonnaise on each slice. Lay the cucumber slices evenly on one of each slice. Top with the pickled carrots on one slice and cilantro on the other. Divide the oxtail meat onto each slice. Close the sandwiches. | |||
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