The Dishrag Newsletter
Issue 198
March 9, 2010
IN THIS ISSUE
1. The 2010 Flemish Primitives: Science and Cuisine in the Kitchen
2. Cooking with Beer at Birch and Barley and ChurchKey in Washington, DC
3. Beer Sommelier: Pairing at Chicago's The Publican
4. Technique and Video: Hielscher Ultrasonic Device for Ultrasonic Shrimp Stock
5. Technique and Video: Using Agar Agar for Tongue of Lamb "En Tortue"
6. Video Interview with Chef Geert Van Hecke from De Karmeliet - Bruges, Belgium
7. Featured Video: Bart Vandaele of Belga Café in DC on Beer Meets Food
8. Photo Galleries: Latest Photos from Recent Tastings in Belgium
9. Featured Cookbook: Bocuse in Your Kitchen
10. Top 10 Jobs from the StarChefs.com JobFinder
11. Featured Chef to Know: Bart Vandaele of Belga Café - Washington, DC
12. Recipe for Bacon Bloody Mary from Peter Vestinos of Sepia - Chicago, IL
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Meiko
 1. The 2010 Flemish Primitives: Science and Cuisine in the Kitchen
At the forefront of science and technology in the kitchen at the second annual Flemish Primitives.
http://www.starchefs.com/events/the_flemish_primitives_2010/
 2. Cooking with Beer at Birch and Barley and ChurchKey in Washington, DC
Chefs Kyle Bailey and Tiffany MacIsaac share their recipes and tips for cooking with beers and ciders.
http://www.starchefs.com/features/cooking-with-beer/html/
 3. Beer Sommelier: Pairing at Chicago's The Publican
Taking a closer look at seven beer pairings with The Publican's Beer Sommelier Michael McAvena.
http://www.starchefs.com/cook/content/beer-pairing-belgian-style-publican/
 4. Technique and Video: Hielscher Ultrasonic Device for Ultrasonic Shrimp Stock
Chef Degeimbre shares this cutting-edge technique for using ultrasonic waves to extract flavor from an ingredient without cooking it.
http://www.starchefs.com/events/studio/techniques/technique-ultrasonic-shrimp-stock/html/index.shtml
 5. Technique and Video: Using Agar Agar for Tongue of Lamb "En Tortue"
Learn how to use agar agar as a heat-resistant gelling agent with Chef Michael Vrijmoed of Belgium's Hof Van Cleve - Peter Goossens.
http://www.starchefs.com/events/studio/techniques/agar-agar-lamb
 6. Video Interview with Chef Geert Van Hecke from De Karmeliet - Bruges, Belgium
Get up close and personal with Chef Geert Van Hecke from De Karmeliet - Bruges, one of only two chefs in Belgium to earn three Michelin stars.
http://www.starchefs.com/features/geert-van-hecke-video-interview/html/index.shtml
 7. Featured Video: Bart Vandaele of Belga Café in DC on Beer Meets Food
Featured video from the 2008 International Chefs Congress with Bart Vandaele of Belga Café in DC.
http://www.starchefs.com/cook/content/beer-pairing
Koerner
Liquid Olives
Mango Ravioli
Cantaloupe Caviar

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 8. Photo Galleries: Latest Photos from Recent Tastings in Belgium
Check out our new and improved photo gallery, with shots from our recent tastings at La Paix, L'Air du Temps, Hof Van Cleve-Peter Goossens, and De Karmeliet in Belgium.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Cookbook: Bocuse in Your Kitchen
Bocuse in Your Kitchen: Simple French Recipes for the Home Chef
Paul Bocuse
Flammarion
2007

Godfather of the one of the most coveted awards in the culinary world, Paul Bocuse might seem like an unlikely helpmate in the home kitchen. He has three Michelin stars, after all. But he offers his services, and his decades of experience, in this deceptively humble cookbook, published again after 25 years because, as Bocuse puts it, "there is a whole new generation of people who haven't had the time or the opportunity to familiarize themselves with the experience of cooking." Broken up into traditional chapters, e.g. "Hors d'Oeuvres," "Sauces," "Meat and Poultry," the cookbook is a ready guide to the sublime pleasures of simple French food, delivered with the authority of a venerated expert. Whether you're preparing a rustic country dish like "Partridge with Cabbage" or a multi-ethnic dish such as "Salt Cod Portuguese Style," Bocuse in Your Kitchen makes each recipe an approachable, educational, and deeply gratifying experience.
 10. Top 10 Jobs from the StarChefs.com JobFinder
Pastry Chef
Pastry Chef for three island restaurants
Boarding House & Pearl
Northeast, USA, Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262200&positionid=

Sous Chef - Nantucket
Sous Chef
Dedicated Sous Chef needed for Pearl Restaurant
Nantucket Boarding House & Pearl
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262180&positionid=

Account Executive - Specialty Products
Love the kitchen but looking for a change?
Harry Wils
New York and New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262160&positionid=

Restaurant Manager
Exciting, high energy restaurant opportunity with expanding company
Libre Management
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=261580&positionid=

Sushi Cook
Creative Sushi Cooks for a new downtown hotspot REBAR
Trump Int'l Hotel & Tower Chicago
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262122&positionid=

Cook
Seeking Stellar Line Cook
Trump Int'l Hotel & Tower Chicago
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262121&positionid=

Chef
Modern Italian Fine Dining - British West Indies
Premier Boutique Hotel Company/Italian Restaurant
Caribbean
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262100&positionid=

Chefs
Now Hiring Chefs!
McCormick & Schmick's Seafood Restaurant Group
Virginia, Maryland, District of Columbia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262081&positionid=

Executive Chef
Modern American Restaurant
District of Columbia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262080&positionid=

Editorial Internship
Editorial Intern Opportunities at Culinary Website
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262060&positionid=
 11. Featured Chef to Know: Bart Vandaele of Belga Café - Washington, DC
Belga Café
514 8th Street Southeast
Washington, DC 20003
(202) 544-0100
www.belgacafe.com

RESTAURANT FACTS
Seats: 65-100 Weeknight Covers: 250 a day Weekend Covers: 250 a day Check Average (w/out wine): $45-$50 Tasting Menu: Yes $49 Kitchen Staff: 6

CHEF FACTS
Chef/Owner
Cuisine: Modern Belgian
Born: 1970
Began Career: 1988
Culinary School: The Culinary Institute for Restaurant and Hotel Management, Bruges, Belgium
Grad Year: 1988
Stages: Belgium: Restaurant Christoffel, Restaurant Au Vigneron, Aloyse Kloos
Work History: Belgium: Restaurant Scholteshof, Restaurant Piet Huysentruyt, Restaurant Au Vigneron
Mentor(s): Piet Huysentruyt, Roger Souvereyns, my dad
Awards: 2006 StarChefs.com Rising Star Chef Washington DC
Affiliations: I will do charity work with any organizations focused on kids or on cancer
Languages Spoken: Dutch, French, German

Notable Dishes: Cervena Venison Cous Cous Waffle with Fresh Herbs and Mushrooms; Belgian Endive Salad with Prosciutto, Arugula Salad, Orange-Cardamom Gelée

FAST FACTS
Restaurant Recs: Zaytinya because Mediterranean is something I don't know how to cook; Citronelle
Kitchen Tool(s): Spoon; rubber spatula, knife, a good cutting board
Interview Question: Why do you want to come and cook for me?
Flavor Combo(s): I like the classic combinations. Everyone always seems to go back to them. In my mind stick to it, don't go over the edge.
Fave Cookbook(s): Essential Cuisine by Michel Bras; Everybody Eats Well in Belgium by Ruth Van Waerebeek; Nobu: The Cookbook by Nobu Matsuhisa
Chef to Cook for You: Chef Peter Goosens. He is a good friend of mine, and I haven't tried his food since he received his three Michelin stars.
Culinary Travel: Asia
svedka 12. Recipe for Bacon Bloody Mary from Peter Vestinos of Sepia - Chicago, IL
Bacon Bloody Mary
Peter Vestinos of Sepia - Chicago, IL
Adapted by StarChefs.com
March 2010

Yield: 12 to 15 Servings

INGREDIENTS

Bacon-Infused Vodka:
¼ pound cooked applewood smoked bacon
1 liter vodka

Bloody Mary Mix:
48 ounces fresh tomato juice
4 teaspoons maple syrup
3 teaspoons liquid smoke
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon sweet barbecue sauce
1 teaspoon reduced balsamic vinaigrette
4 ounces German smoked beer

Assemble and Serve:
Maple sugar
Kosher salt
Celery salt
Cherry tomatoes
Cooked Bacon
Lemon wedges

For the Vodka:
Infuse the cooked bacon in the vodka for approximately 2 days. Strain through a cheesecloth before bottling.

For the Bloody Mary Mix:
Combine all ingredients in a large bowl or container. Chill and reserve.

To Assemble and Serve:
Dip the moistened rim of a pint glass in a mixture of maple sugar, kosher salt, and celery salt. Fill the pint glass with ice and add 2 ounces of the infused bacon vodka. Top with Bloody Mary mix and stir to combine. Garnish with bacon-wrapped cherry tomatoes and a lemon wedge.
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

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