The Dishrag Newsletter
IN THIS ISSUE
  1. Chef Partners: Making it Work in Tandem
  2. Behind the Scenes: A Chef's Primer on Publicists
  3. Tech-Update: Chef-Apps for Your Phone
  4. Number Crunching: Food Costs Update
  5. Restaurant Etiquette for the Back of the House
  6. Plan Your Trip to Rising Stars with the Fairmont Hotel Travel Special
  7. Hudson Valley Restaurant Week 2010
  8. Latest Photo Galleries from New York
  9. Featured Video: Restaurant Design Panel from the 2008 ICC
  10. Featured Cookbook: Restaurant Service Basics
  11. Top 10 Jobs from the StarChefs.com JobFinder
  12. Featured Chef to Know: Tom Douglas of Dahlia Lounge - Seattle, WA
  13. Recipe for Head Cheese with Mustard Vinaigrette by Stephen Browning of Flatbush Farm - Brooklyn, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Chefs that use Jade - Ray Garcia and Jade Logo
The FIG Project
"No matter what the job is,
I can always count on my Jade."

Ray Garcia
Fig (Los Angeles)
Chefs That Use Jade.
Click here for more information.
 1. Chef Partners: Making it Work in Tandem
We talk to chef-partners from Animal, Pizzeria Ortica, Spur and Tavern Law about the ups and downs of managing a kitchen as a culinary tag-team.
http://www.starchefs.com/features/editors_dish/chef-partners/2010/index.shtml
 2. Behind the Scenes: A Chef's Primer on Publicists
Talking to publicists across the country about what goes on behind the scenes of modern food publicity.
http://www.starchefs.com/features/chef-and-restaurant-publicists.shtml
 3. Tech-Update: Chef-Apps for Your Phone
There are apps that guide us, entertain us, and connect us as never before, and a new species of chef-driven apps from iPhone and Blackberry is on the rise.
http://www.starchefs.com/features/chef-apps-2010/
 4. Number Crunching: Food Costs Update
Revisiting food costs: what's changed-and what's never going to change-about calculating restaurant food costs in 2010.
http://www.starchefs.com/features/restaurant-food-cost-tips/
 5. Restaurant Etiquette for the Back of the House
Miss Manners never made it to a restaurant kitchen, and most modern day dining guides speak exclusively to the diner, so we go the pros to update us on etiquette in the industry.
http://starchefs.com/features/editors_dish/etiquette/2010/index.shtml
Fairmont  6. Plan Your Trip to Rising Stars with the Fairmont Hotel Travel Special
For attendees of the StarChefs.com Los Angeles - San Diego Rising Stars Revue, The Fairmont Miramar Hotel and Bungalows is pleased to offer a room rate of $229/night valid over the event dates of March 16 - 19, 2010. Based on availability.
http://www.starchefs.com/chefs/rising_stars/2010/los-angeles-san-diego/travel_offer.shtml
 7. Hudson Valley Restaurant Week 2010
Over 110 restaurants in New York's Hudson Valley are offering prix fixe lunch and dinner from March 15 - 28th.
http://www.starchefs.com/events/hudson-valley-restaurant-week-2010/
 8. Latest Photo Galleries from New York
Photos from recent trips to Macao Trading Co., Marc Forgione, Jo's, Kittichai, and Rouge Tomate.
http://www.starchefs.com/Gallery/Index.shtml
 9. Featured Video: Restaurant Design Panel from the 2008 ICC
Discussing alternative power sources and solar power with chef and restaurateur Norman Van Aiken at the 2008 StarChefs.com International Chefs Congress.
http://www.starchefs.com/cook/content/restaurant-design-using-alternative-solar-power
 10. Featured Cookbook: Restaurant Service Basics
Sondra J. Dahmer and Kurt W. Kahl
Wiley & Sons
2002

Despite its title, this restaurant service guide is comprehensive, an approachable primer for the aspiring restaurateur or front of house manager looking to rejuvenate the standards of service. Written by hospitality industry service experts Sondra Dahmer and Kurt Wahl, this book provides a template of restaurant industry service standards, from pre-service prep to wine and bar service to the use of computers and new technologies to supplement and streamline manpower. An elaborate table of contents ensures you will find the information you're looking for, whether it's on how to time turning tables or how to most effectively assign stations to your waitstaff. There's even a special section dedicated to specific case problems, ensuring no question on the fundamentals of service will remain unanswered.

Wisconsin Cheese - Artisans Find Inspiration in Wisconsin

 11. Top 10 Jobs from the StarChefs.com JobFinder
Executive Pastry Chef
Blue Fin Seeks Experienced Executive Pastry Chef
B.R. Guest Restaurants
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261181&positionid=

Chef/Director
Long Term Care Chef/Director
Texas, Ohio
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261660&positionid=

Business-to-Business (B2B) Sales Representative
Join the fastest growing 'Billionaire Brand' of the Nestle Group
Nespresso USA, Inc.
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261560&positionid=

Pastry Chef
Award Winning Restaurant Toppers
Nantucket Island Resorts
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261541&positionid=

General Manager
Experienced General Manager
Boka Restaurant Grp.
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261500&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match
Sheraton Premiere
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261220&positionid=

Executive Chef
Modern American Restaurant
Washington DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261200&positionid=

Executive Sous Chef
Alma de Cuba - Now Hiring an Executive Sous Chef!
Starr Restaurant Organization
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261000&positionid=

Fine Dining General Manager
Experienced Manager Needed
MB Restaurant Grp.
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=260880&positionid=

Chef Garde Manger
Take Our Culinary Department to New Levels of Innovation
Hershey Entertainment & Resorts
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=260300&positionid=
 12. Featured Chef to Know: Tom Douglas of Dahlia Lounge - Seattle, WA
Dahlia Lounge
2030 Fifth Avenue
Seattle, WA 98121
(206) 448-2001

RESTAURANT FACTS
Seats: 120-170 Weeknight Covers: 200 Weekend Covers: 300 Tasting Menu: No Kitchen Staff: 10

CHEF FACTS
Chef/Owner
Other Restaurants: Dahlia Bakery, Etta's, Palace Kitchen, Lola, Serious Pie, Tom Douglas Catering & Events, The Palace Ballroom
Cuisine: Pacific Rim/Northwest American
Born: 1958 Began Career: 1976
Work History: Wilmington, DE: Hotel Dupont
Mentor(s): Restaurant people-I've learned something from every dishwasher, chef, GM, and owner I've ever worked with
Protégé(s): Those that treat their employees with class and their customers like kings Awards: 2008 James Beard Foundation Outstanding Restaurateur Nominee
Books Published: Tom Douglas' Seattle Kitchen; Tom's Big Dinners; I Love Crab Cakes

FAST FACTS
Restaurant Recs: The Pink Door for lasagna verdi
Kitchen Tool(s): Wok; bamboo steamer
Interview Question: What would you make for dinner if you wanted to get lucky?
Flavor Combo(s): China Moon by Barbara Tropp
Chef to Cook for You: Jacques Pépin-I would have him make me an herb omelet while singing "My Funny Valentine"
Culinary Travel: Alba-I'm a big fan of Piedmontese food
 13. Recipe for Head Cheese with Mustard Vinaigrette by Stephen Browning of Flatbush Farm - Brooklyn, NY
Made Possible by Canada Pork Dahlia Lounge
2030 Fifth Avenue
Seattle, WA 98121
(206) 448-2001
office@tomdouglas.com

RESTAURANT FACTS
Seats: 120-170 Weeknight Covers: 200 Weekend Covers: 300 Tasting Menu: No Kitchen Staff: 10

CHEF FACTS
Chef/Owner
Other Restaurants: Dahlia Bakery, Etta's, Palace Kitchen, Lola, Serious Pie, Tom Douglas Catering & Events, The Palace Ballroom
Cuisine: Pacific Rim/Northwest American
Born: 1958 Began Career: 1976
Work History: Wilmington, DE: Hotel Dupont
Mentor(s): Restaurant people-I've learned something from every dishwasher, chef, GM, and owner I've ever worked with
Protégé(s): Those that treat their employees with class and their customers like kings Awards: 2008 James Beard Foundation Outstanding Restaurateur Nominee
Books Published: Tom Douglas' Seattle Kitchen; Tom's Big Dinners; I Love Crab Cakes

FAST FACTS
Restaurant Recs: The Pink Door for lasagna verdi
Kitchen Tool(s): Wok; bamboo steamer
Interview Question: What would you make for dinner if you wanted to get lucky?
Flavor Combo(s): China Moon by Barbara Tropp
Chef to Cook for You: Jacques Pépin-I would have him make me an herb omelet while singing "My Funny Valentine"
Culinary Travel: Alba-I'm a big fan of Piedmontese food


13. Recipe for Head Cheese with Mustard Vinaigrette by Stephen Browning of Flatbush Farm - Brooklyn, NY

Yield: 3 terrines

Ingredients:
Head Cheese:
2 onions, minced
1 bulb fennel, minced
1 carrot, minced
2 celery stalks, minced
Handful of peppercorns
Handful of mustard seeds
1 pig head, rinsed
Salt and freshly ground black pepper
15 cloves
4 bay leaf
1quart chopped parsley
1 quart chopped cornichon
2 whole nutmegs

Vinaigrette:
1 tablespoon whole grain mustard
Extra virgin olive oil
Mustard oil
Red wine vinegar
1 bunch tarragon, chopped
1 bunch parsley, chopped
1 bunch chervil, chopped

Method:
For the Head Cheese:
Combine onions, fennel, carrot, and celery stalks to make a mirepoix. Meanwhile toast the peppercorns and mustard seeds in a dry pan over medium heat until fragrant. Put the pig head in a large pot and cover it with water. Add the mirepoix, toasted spices, and salt to taste. Cook the head on a low simmer for about three hours, covered, until all parts of the head are tender. Allow the head to cool somewhat in the liquid. While still warm, take the head out and pick all the meat off. Chop up the large pieces with a knife and put that and the smaller pieces of meat into a large bowl. Add the parsley, cornichons, and grate in both pieces of nutmeg. Season aggressively with salt and pepper; because head cheese is served cold, the seasonings must be stronger to be discernable. Portion the mixture into terrine molds, and let them sit over night, with a weight on top of each terrine.

For the Vinaigrette:
In a food processor, emulsify 3 parts extra virgin olive oil to 1 part mustard oil. Add the vinegar, herbs and whole grain mustard and pulse to combine. Sauce should be thick.

To Assemble and Serve:
Cut a clean slice from the unmolded terrine and plate it with a drizzle of vinaigrette.
Quick Meals

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

Follow StarChefs Online: follow StarChefs on Twitterfollow StarChefs on FacebookSubscribe to the StarChefs RSS Feed for Recipes, Chefs, News, and Latest Features Follow Antoinette Bruno Online: follow antoinette bruno on twitterfollow Antoinette on Facebook

Unsubscribe or update your email preferences.
Powered by SubscriberMail
9 East 19th Street, Floor 9 | New York, NY 10003