The Dishrag Newsletter
spacerIssue 208
spacerJuly 2, 2010
IN THIS ISSUE
1. Letter from the Editor, vol. 64: Wine on the Brain in Washington, DC
2. Pairings to Impress Your Local Congressmen from DC's Top Sommeliers
3. Feeding the Capital City with Chef Tony Conte of the Oval Room
4. Technique: Snapping Turtle Soup and Eel Preparation
5. Chefs Take the White House: Our Field Trip to Capitol Hill
6. Camaraderie, Glitz, and Glamour at the 2010 Rammy Awards
7. Summer Cocktails to Beat the Heat
8. From Competition to Comaraderie: A Six Course Tasting at Sashi
9. Featured Videos: Ruben Garcia Plays in the Kitchen
10. Photo Galleries: Latest Photos from Washington, DC and Beyond
11. Featured Cookbook: Made in Spain: Spanish Dishes for the American Kitchen
12. Top 10 Jobs from the StarChefs.com JobFinder
13. Featured Chef to Know: Jamie Leeds of Hank's Oyster Bar - Washington, DC
14. Recipe for Crimson Dillerium Cocktail
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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 1. Letter from the Editor, vol. 64: Wine on the Brain in Washington, DC
From the blossoming sommelier scene to chefs getting political, there's no time as exciting as now to be cooking in the nation's capital.
http://www.starchefs.com/features/letter-from-the-editor/vol64/washington-dc.shtml
 2. Pairings to Impress Your Local Congressmen from DC's Top Sommeliers
Get inside the minds of a few great DC sommeliers with our latest edition of Top Pairs-and see what wines have captured the hearts and minds of your local Congressmen.
http://www.starchefs.com/cook/features/top_pairs/2010-washington-dc
 3. Feeding the Capital City with Chef Tony Conte of the Oval Room
Get to know the chef that presides over DC's powerhouse The Oval Room with recipes, a photo gallery, and his bio.
http://www.starchefs.com/cook/features/chef-tony-conte
 4. Technique: Snapping Turtle Soup and Eel Preparation
Chef Nobu Yamazaki of Sushi Taro in Washington, DC shares two distinctly Asian preparations for eel and that classic reptilian repast, Snapping Turtle Soup.
http://www.starchefs.com/events/studio/techniques/nobuhiro-yamakazi-eel-and-snapping-turtle-soup/
 5. Chefs Take the White House: Our Field Trip to Capitol Hill
First Lady Michelle Obama and White House Chef Sam Kass are joining forces with Share our Strength and chefs around the country to promote healthy eating in schools.
http://www.starchefs.com/events/chefs-move-to-schools/chefs-white-house/2010/index.shtml
 6. Camaraderie, Glitz, and Glamour at the 2010 Rammy Awards
With 1940's glamour and tongue-in-cheek decadence, this year's Rammy Awards celebrated DC Metropolitan area dining scene for its 28th year!
http://www.starchefs.com/cook/events/RAMMY/2010
 7. Summer Cocktails to Beat the Heat
Quench your thirst with these farm-to-bar warm weather concoctions from mixologists around the country.
http://www.starchefs.com/cook/features/summer-drinks/volume_7
 8. From Competition to Comaraderie: A Six Course Tasting at Sashi
Join StarChefs.com Rising Star Chefs Makoto Okuwa, Michael Voltaggio, and Noriyuki Sugie along with Iron Chef Morimoto for an exciting six course tasting menu next week at Sashi in Manhattan Beach, CA.
http://starchefs.com/news/press_releases/html/newsdetails.php?news_id=2683

 9. Featured Videos: Ruben Garcia Plays in the Kitchen
Check out Chef Ruben Garcia's latest creations at DC's hottest kitchen, minibar by Jose Andres.
http://www.starchefs.com/cook/videos/carbonated-spherification-mojito

http://www.starchefs.com/cook/videos/black-garlic-ravioli
 10. Photo Galleries: Latest Photos from Washington, DC and Beyond
Photos from our recent tastings in Washington, DC, New York, and beyond.
http://www.starchefs.com/cook/photo-gallery
Vibrant Rioja
 11. Featured Cookbook: Made in Spain: Spanish Dishes for the American Kitchen
Jose Andres
November, 2008
Clarkson Potter

From renowned Spanish-born Chef and Restaurateur Jose Andrés comes his second cookbook, a companion book to his PBS television series Made in Spain. In Made in Spain: Dishes for the American Kitchen Andrés focuses on regional Spanish cuisine (from Madrid to Andalucia and beyond) and articulates how American chefs can adapt these simple recipes for their kitchens. Each section (the book is divided by geography and ingredients) begins with an informative segment on the region's political and culinary history. The recipes start with a brief story about the inspiration or background behind it. The book provides a chef's tour of Spain without having to leave the table and is infused with Andrés' characteristic wit and charm.

http://www.starchefs.com/cook/cookbooks_category/Spanish
 12. Top 10 Jobs from the StarChefs.com JobFinder
Executive Chef
Delivering Hope, One Meal at a Time
Food & Friends
Washington, D.C.
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266881&positionid=

Restaurant Manager
Joel Robuchon at the Four Seasons Needs a Five Star Manager
L'Atelier
Connecticut
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266801&positionid=

Sous Chef
Sous Chef Opportunity in the Starr Restaurant Group
Parc
Philadelphia, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266721&positionid=

Executive Chef
Show Off Your Culinary Artistry at the Philadelphia Museum of Art
Starr Restaurant Organization
Philadelphia, PA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266740&positionid=

Restaurant Manager
Award Winning Restaurant on Coastal Maine Seeks Manager
Natalie's at Camden Harbour Inn
Camden, ME
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266782&positionid=

Culinary Director/ Chef
Use Food to Strengthen Communities
DC Central Kitchen
Washington, D.C.
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266860&positionid=

Restaurant Manager
Iron Chef Garces Needs an Outstanding Manager for New Location
JG Domestic
Philadelphia, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266522&positionid=

Manager
One of Chicago's Best New Restaurants Needs a Manager
Inovasi
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266820&positionid=

Sous Chef
Urbana Restaurant is Seeking Talented Sous Chef
Kimpton Hotels
Washington, D.C.
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=266300&positionid=
 13. Featured Chef to Know: Jamie Leeds of Hank's Oyster Bar - Washington, DC
1624 Q Street NW
Washington, DC 20009
(202) 462-4265

RESTAURANT FACTS
Seats: 60-80
Weeknight covers: 140-280
Weekend covers: 350-450
Check average with wine: $33
Tasting Menu: No
Kitchen Staff: 3

CHEF FACTS
Cuisine: Seafood
Born: 1961
Began career: 1985
Stages: France: Hotel Negresco, Pain Adour et Fantaisie, Gascogne and Hostellerie du Cerf, Marienheim
Work history: New York, NY: Union Square Café, Tribeca Grill; Washington, DC: Hank's Oyster Bar, 15 Ria
Mentors: Danny Meyer, Michael Bonadies, Rich Melman
Protégées: Maria Hines
Awards: 2003 StarChefs.com Rising Star Chef Washington, DC

NOTABLE DISH(ES):
Molasses-Braised Short Ribs; Crispy Oven-Fried Pecan Chicken with Jalapeno Hush Puppies

FAST FACTS
Restaurant recs: Minh's for fried shrimp and sweet potato cakes.
Kitchen tool(s): Squeeze bottles.
Interview question: How do you make mayonnaise? If they've been in a kitchen that makes their own mayo then you know they've been exposed to making things from scratch.
Flavor Combo(s): Mediterranean flavors: tomato, basil, olive oil, and garlic.
Fave Cookbook: Cookbooks by Chris Schlesinger..
Chef to Cook for You: Julia Child, because it would be a legendary and incredible experience. You know everything would be amazing, real, and honest.
Culinary travel: London - I was there on a recent trip researching for my new gastropub and had great experiences.
Vitamix Logo 14. Recipe for Crimson Dillerium Cocktail
Mixologist Jason Strich of Rasika - Washington, DC
Adapted by StarChefs.com
July 2010
Yield: 1 Cocktail

INGREDIENTS
Blood Orange Puree:
6 blood oranges
1 cup simple syrup

Assemble and Serve:
2 ounces Bombay Sapphire gin
1 ounce Campari
½ ounce blood orange puree
Fresh dill
Round piece of orange peel

METHOD
For the Blood Orange Puree:
Remove the rind of the blood oranges with a vegetable peeler, avoiding as much pith as possible; set aside. Juice the oranges and pour the juice and peels into a blender. Add the simple syrup and blend the ingredients thoroughly. Strain the puree through a chinois or cheese cloth and store in the refrigerator.

Assemble and Serve:
Combine the gin, Campari, blood orange puree, and a pinch of fresh dill in a cocktail shaker; shake hard for 10 seconds. Double strain the ingredients into a chilled martini glass. Twist orange peel over the drink and rim then float the peel in the cocktail. Garnish with a small sprig of dill.
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