The Dishrag Newsletter
Issue 203
May 04, 2010
IN THIS ISSUE
1. Chef Inspiration: Muse in the Kitchen
2. Michel Bras: A Man Inspired by His Land
3. Chef-Sommelier Dynamic Duos: Collaborative Pairings
4. The Legacy of Julia Child
5. Mother's Day 2010: Dressing it Up for Mother's Day Brunch
6. Star Cookbook: Dessert Fourplay by Johnny Iuzzini and Roy Finamore
7. Featured Video: Pierre Gagnaire on Inspiration
8. Photo Galleries: Latest Photos from Recent Tastings
9. Featured Cookbook: The Chef's Répertoire
10. Top 10 Jobs from the StarChefs.com JobFinder
11. Featured Chef to Know: Wylie Dufresne of wd~50 - New York, NY
12. Recipe for Roasted Whole Baby Halibut, Cauliflower Purée, Crushed Hazelnuts, and Sauce "Proposal" from Chef Marc Forgione of Marc Forgione - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

The iSi Whipper: Endless Possibilities
 1. Chef Inspiration: Muse in the Kitchen
Six chefs and pastry chefs from around the country dish on the inspirations behind their dishes, featuring 2009 Boston Rising Star Chef Mike Pagliarini of Via Matta in Boston, 2005 San Francisco Rising Star Chef-consultant Boris Portnoy of SucrePunch in San Francisco, Pastry Chef Elwyn Bowles of Per Se in New York, and many more.
http://www.starchefs.com/cook/features/six_chefs_inspirations
 2. Michel Bras: A Man Inspired by His Land
Chef Michel Bras's aesthetic serves as an inspiration to other chefs, not just in terms of the food he offers, but also his philosophical outlook. He draws his creative inspiration from his native Aubrac.
http://www.starchefs.com/cook/features/chef-michel-bras
 3. Chef-Sommelier Dynamic Duos: Collaborative Pairings
Chef-sommelier teams inspire each other to create harmonious pairings, featuring 2005 San Francisco Rising Star Chef Daniel Humm and Sommelier John Ragan from New York's Eleven Madison Park; and 2010 Los Angeles - San Diego Rising Stars Chef William Bradley and Sommelier Jesse Rodriguez from Del Mar's Addison.
http://www.starchefs.com/features/collaborative-pairing/index.shtml

 4. The Legacy of Julia Child
The culinary legacy of Julia Child, an unlikely hero of French and American gastronomy, including her biography, an intimate interview, and remembrances from those who knew her.
http://www.starchefs.com/cook/features/julia-child
 5. Mother's Day 2010: Dressing it Up for Mother's Day Brunch
An elegant Franco-American Mother's Day with Chef Gavin Kaysen of
New York's Café Boulud.
http://www.starchefs.com/features/mothers_day/2010/index.shtml

 6. Star Cookbook: Dessert Fourplay by Johnny Iuzzini and Roy Finamore
Interview, star cookbook feature and recipe from Pastry Chef Johnny Iuzzini
of the illustrious Jean Georges in New York City.
http://www.starchefs.com/cook/star-cookbooks/dessert-fourplay-johnny-iuzzini

 7. Featured Video: Pierre Gagnaire on Inspiration
Chef Pierre Gagnaire discusses his source of inspiration, and what led to his partnership with Hervé This, at the 2009 International Chefs Congress.
http://www.starchefs.com/cook/videos/pierre-gagnaire-inspiration-0
 8. Photo Galleries: Latest Photos from Recent Tastings
Check out our latest photo galleries including Chef Ray Garcia of Fig at the James Beard House, Chef Noah Bernamoff of Mile End in Brooklyn, Chef Harold Moore and Chef de Cuisine Snir Eng-Sela of Commerce in New York, and more.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Cookbook: The Chef's Répertoire
Chef Gui Alinat
American Technical Publishers, Inc
January 2010

In 1914 Auguste Escoffier's protégé Louis Saulnier first published Répertoire de la Cuisine, helping professional chefs everywhere use intermediate to advanced-level French cuisine in their kitchens without wielding Escoffier's massive creation into their batter-splattered kitchens. With no methods, it was more of an aide-mémoire than a cookbook; that's the idea with Gui Alinat's new nod to Saulnier's creation. But where Saulnier's focus was Escoffier classics, Alinat's version sorts culinary terms of relevance in the States, such as shrimp Creole and country gravy, in alphabetical order for ease of reference.
http://www.starchefs.com/cook/cookbooks_keywords/Alinat
Waring
 10. Top 10 Jobs from the StarChefs.com JobFinder
Executive Chef
Seeking Talented and Motivated Executive Chef
ARAKA Restaurant
Missouri
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=264221&positionid=

Account Executive/Marketing Manager
Food Savvy Marketing Whiz for Online Culinary Magazine
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262220&positionid=

Chef de Cuisine
Passionate, creative and hands-on candidates needed
FIG Restaurant Santa Monica
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=264181&positionid=

Line Cook
Line cooks sought immediately
Nantucket Island Resorts
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=263980&positionid=

Sous Chef
Madera restaurant, at Rosewood Sand Hill, is seeking a Sous Chef
Rosewood Sand Hill
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=264182&positionid=

Mixologist
Great Chance to Design Your Own Cocktail Program
VOLT
Maryland
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262841&positionid=

Executive Chef - Private Company
Energetic, entrepreneurial culinary professional for key leadership position
Dow Corning
Michigan
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=264140&positionid=

Line Cook
Line cooks sought immediately at this upscale downtown hotspot
Old Edwards Hospitality Grp.
North Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=263840&positionid=

Director of Pastry and Bread Programs
Executive Pastry Chef
The French Culinary Institute
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=264203&positionid=

Sous Chef
FIG Restaurant Santa Monica
Awareness of Sustainability, seasonality and environmental stewardship
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=263620&positionid=
 11. Featured Chef to Know: Wylie Dufresne of wd~50 - New York, NY
wd~50
50 Clinton Street
New York, NY 10002
(212) 477-2900

RESTAURANT FACTS
Seats: 65-72
Weeknight Covers: 80
Weekend Covers: 120
Check Average (w/ wine): $110
Tasting Menu: Yes (w/out wine) $125/$200 (with wine)
Kitchen Staff: 8-10

CHEF FACTS
Cuisine: Creative American
Born: 1970
Began Career: 1993
Culinary School: The French Culinary Institute, New York, NY
Stages: France: Gui Savoy, Marc Meneau
Work History: New York, NY: 71 Clinton Fresh Food, Jean Georges, JoJo; Las Vegas, NV: Prime.
Mentor(s): My parents, Jean-Georges Vongerichten
Awards: 2008 James Beard Foundation Best Chef New York City Nominee; 2008 New York Times 3 stars; 2007 Johnson and Wales honorary degree of Dr. of Culinary Arts; 2006, 2007 Michelin Guide 1 star; 2005 StarChefs.com Rising Star Chef New York; 2001 Food & Wine Best New Chefs
Affiliations: IFT, RCA

Notable Dishes: Beef Tongue and Fried Mayo; Breast of Squab with Crusty Golden Beets and Sweet Potato Jus

FAST FACTS
Kitchen Tool(s): Vita-Prep
Interview Question: Our interview process is not really a litany of questions, more an opportunity to get a sense of the person.
Flavor Combo(s): Milk and cookies.
Chef to Cook for You: Escoffier-a cliché, yes, but you'd be guaranteed a good meal.
Culinary Travel: San Sebastian-there's a high concentration of people doing very interesting things, and it's a beach.
vitamix logo 12. Recipe for Roasted Whole Baby Halibut, Cauliflower Purée, Crushed Hazelnuts, and Sauce"Proposal" from Chef Marc Forgione of Marc Forgione - New York, NY
Adapted by StarChefs.com
May 2010


INGREDIENTS

Sauce “Proposal:”
½ cup lime juice
½ cup light soy sauce
8 ounces unsalted butter
¼ cup chilled brown butter
½ roasted onion, brunoise
2 tablespoons chopped capers
3 tablespoons roasted cauliflower floret pieces
3 tablespoons roasted romanesco floret pieces
2 tablespoons toasted, crushed hazelnuts
2 tablespoons chopped parsley
1 tablespoon red pepper flakes

Cauliflower Purée:
1 head cauliflower
1 pint heavy cream

Roasted Halibut:
Olive oil
3 whole baby halibut, head and skin off
Butter
Garlic
Thyme

METHOD

For the Sauce “Proposal:”
Bring the lime juice and soy sauce to a boil, then remove from the heat. Emulsify the butter into the soy mixture over low heat. Once emulsified, whisk in the brown butter. Mix with a hand-held immersion blender until light and airy. When ready to serve and the fish has been cooked, stir in the remaining ingredients.

For the Cauliflower Purée:
Blanch cauliflower in salted water. Heat the cream gently. When the cauliflower is fully cooked, purée in a Vita-Prep blender with hot heavy cream on highest setting until smooth and light.

For the Roasted Halibut:
Per order: Heat the olive oil in a very hot pan, and sear the halibut “face” side down first until light brown. Flip and add some butter, garlic and thyme, basting until fully cooked. Remove from the heat and rest on the bone for about 5 minutes. Filet the fish and deep-fry the bones at 350ºF until crispy. Put fish back together without the bones and plate. Put purée on one side and sauce the fish liberally. Top with the whole deep-fried fish backbone.


Quick Meals

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Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
http://www.starchefs.com/recipes/quick_meals/offer.php

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