The Dishrag Newsletter
Issue 200
April 1, 2010
IN THIS ISSUE
1. Spring Cocktails, Concoctions, and Brews from San Francisco
2. Farm Fresh Markets: Spring 2010
3. 10 Wines under $20 for Your Spring Menu
4. Pierre Gagnaire: Interview, Biography, and Recipes
5. Featured Video: Head-to-Tail Lamb Demo by Josh Emett at the 2009 ICC
6. Photo Galleries from the LA-San Diego Rising Stars and Recent San Francisco Tastings
7. Featured Cookbook: West Restaurant: The Cookbook by Warren Geraghty
8. Top 10 Jobs from the StarChefs.com JobFinder
9. Featured Chef to Know: Dan Barber of Blue Hill - New York, NY
10. Recipe for Spring Lamb Persille with Toasted Pistachios and Stone Fruit Marmalade by William Bradley of the Addison - San Diego, CA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Chefs that use Jade - Michael Mina and Jade Logo
XIV by Michael Mina Project
48” log broiler
2 fryers
24” plancha
18 open burners
1 salamander
3 ovens
Chefs That Use Jade.
Click here for more information.
 1. Spring Cocktails, Concoctions, and Brews from San Francisco
Seasonal cocktails from San Francisco's Jardinière, Rickhouse, Beretta, and Range
http://www.starchefs.com/features/mixology/spring-cocktails-california/html/index.shtml
 2. Farm Fresh Markets: Spring 2010
Showcasing the versatility of spring ingredients in the professional kitchen.
http://www.starchefs.com/features/farm_fresh/spring/2010/html/index.shtml
 3. 10 Wines under $20 for Your Spring Menu
Sommeliers share their picks for the best wines for spring menus-all under $20.
http://www.starchefs.com/cook/features/wine/top-budget-wines
 4. Pierre Gagnaire: Interview, Biography, and Recipes
Exploring the continuing culinary legacy of revered Chef Pierre Gagnaire.
http://www.starchefs.com/cook/features/chef-pierre-gagnaire
 5. Featured Video: Head-to-Tail Lamb Demo by Josh Emett at the 2009 ICC
Chef Josh Emett of Gordon Ramsay at The London demonstrates how to use lamb, head to tail, with the most efficiency and flavor.
http://www.starchefs.com/cook/content/new-zealand-leg-lamb
 6. Photo Galleries from the LA-San Diego Rising Stars and Recent San Francisco Tastings
Photo galleries of the Los Angeles-San Diego Rising Stars Gala, Honorees Dinner, After Party and more, as well as dishes and platings from Camino, Aziza, Chez Papa, Kajitsu, Travertine, and more.
http://www.starchefs.com/cook/photo-gallery
 7. Featured Cookbook: West Restaurant: The Cookbook by Warren Geraghty
West Restaurant: The Cookbook
Warren Geraghty
Douglas & McIntyre
2008

In 2000, West began its restaurant existence as Ouest, a French fine dining destination in the heart of Vancouver. Since then it has transformed to the West of today, a restaurant that painstakingly works with the best local ingredients to produce regionally authentic, imaginative cuisine. Over 100 recipes from the Vancouver culinary gem fill the pages of this cookbook, dishes that showcase the seasonality and character of the city, including the immigrant influences that shape Vancouver's cuisine. Contributions from Chef Warren Geraghty as well as Pastry Chef Rhonda Viani, Wine Director Owen Knowlton, and Mixologist David Wolowidnyk make this a well-rounded exhibition of Vancouver's increasingly-and deservedly-recognized culinary sophistication.
The iSi Whipper: Endless Possibilities
 8. Top 10 Jobs from the StarChefs.com JobFinder
Cook Academy Head Chef
Outstanding Vermont Teaching Opportunity
The Essex Resort & Spa
Northeast, USA, Midatlantic, USA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262621&positionid=

Executive Chef
Well established family owned seafood restaurant seeking Chef
Browns Wharf Inn
Maine , New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262840&positionid=

Pastry Chef
Join the team at A Voce
MARC
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262920&positionid=

Mixologist
Innovative Mixologist to Jump-Start Our New Cocktail Program
VOLT
Maryland , District of Columbia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262841&positionid=

Head Baker & Pastry Chef: L'Etoile, Madison
Shine with us!
L'Etoile Restaurant
Wisconsin , Midwest, USA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262040&positionid=

Chef Instructor, Rounds
Teach your passion at NECI
New England Culinary Institute
Vermont
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262842&positionid=

Front of the House Manager
Manager - Nantucket
Boarding House & Pearl
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262760&positionid

L'Atelier de Joel Robuchon Sous Chef
Experienced Sous Chef Needed ASAP!
The Four Seasons New York Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262822&positionid=

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

Chef de Cuisine
Chef de Cuisine, Excellent Opportunity!
Claude Lane
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262420&positionid=
 9. Featured Chef to Know: Dan Barber of Blue Hill - New York, NY
Blue Hill
75 Washington Place
New York, NY 10011
(212) 539-1776

CHEF FACTS
Chef/Owner
Other Restaurants: Pocantico Hills, NY: Blue Hill at Stone Barns
Cuisine: Local harvest cuisine
Born: 1969
Began Career: 1993
Culinary School: The French Culinary School
Stages: Berkeley, CA: Chez Panisse; France: Apicius
Work History: France: Le Clos de la Violette, Michel Rostang; Los Angeles, CA: Campanile, La Brea Bakery; New York, NY: Bouley
Mentor(s): Eliot Coleman, my dad
Protégée(s): My nephew
Awards: 2008 James Beard Foundation Outstanding Chef Nominee; 2008 James Beard Foundation Who's Who of Food and Beverage in America; 2006 James Bear Foundation Best Chef New York City; 2006 New York Times 3 Stars; 2005 James Beard Foundation Best New Restaurant Nominee; 2002 Food&Wine America's Best New Chefs; 199 New York Magazine Rising Star

Notable Dishes: Bowl of Tomatoes, Melons, and Homemade Yoghurt in Cantaloupe Melon Broth; Grilled Watermelon with Goat Cheese, Pancetta and Tomato Water Cloud

FAST FACTS
Restaurant Recs: Lupa - for pasta pomodoro in August or September
Kitchen Tool(s): A spoon
Interview Question: Why me?
Flavor Combo(s): No favorites; new ones come around all the time. I'm fickle.
Fave Cookbook(s): Much Depends on Dinner; The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal by Margaret Visser
Culinary Travel: Morocco - spices are not my strong suit.
 10. Recipe for Spring Lamb Persille with Toasted Pistachios and Stone Fruit Marmalade by William Bradley of the Addison - San Diego, CA
Made Possible by New Zealand LambAdapted by StarChefs.com
April 2010

Yield: 4 Servings

INGREDIENTS

Spring Lamb:
2 Frenched racks of Colorado lamb
French sea salt and pepper

Toasted Pistachios:
4 cups pistachios
2½ cups sugar
1½ cups pistachio oil

Stone Fruit Marmalade:
1 cup dried cherries
1 cup dried plums
1 cup dried apricots
1 cup dried dates
1 tablespoon saffron
1 tablespoon yellow curry powder
1 cup red wine vinegar
1 pint water
1 cup orange juice

To Assemble and Serve:
½ cup chopped parsley

METHOD:
For the Spring Lamb:
Season the lamb with salt and pepper. Place lamb racks on a heated grill. Grill each side for 5 minutes. Then remove lamb and let rest at room temperature.

For the Toasted Pistachios:
Preheat oven to 300°F. Put the pistachios in a mixing bowl. Add 4 tablespoons sugar, salt, and 4 tablespoons pistachio oil and mix thoroughly. Spread the mixture on a baking sheet and roast in the oven for 15 minutes. Remove the pistachios from oven and put them (still warm) in a food processor. On the puree setting, slowly add the remaining pistachio oil, and continue to puree until smooth.

For the Stone Fruit Marmalade:
In a large saucepan, combine the dried cherries, dried plums, dried apricots, dried dates, saffron, curry powder, red wine vinegar, water, orange juice, salt, and the remaining sugar and cook over low flame for 1 hour, stirring occasionally.

To Assemble and Serve:
Season the cooked lamb with sea salt and chopped parsley. Slice each rack into 6 pieces and place a piece in the center of each plate. Place pistachio puree and stone fruit marmalade alongside the sliced lamb.
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