The Dishrag Newsletter
Issue 210
August 5, 2010
IN THIS ISSUE
1. Letter from the Editor vol. 66: Precision and Soul in New York
2. Why They Shine: Announcing the 2010 New York Rising Stars
3. Take our Culinary Trends Survey and Enter for a Chance to Win ICC Passes!
4. ICC Update: Sommelier Smackdown
5. New York ICC Presenters
6. Photo Galleries: Latest Photos from Our Recent Tastings
7. Featured Video: FCI Whizzes Dave Arnold and Nils Norén at the 2009 ICC
8. Featured Cookbook: Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques
9. Top 10 Jobs from the StarChefs.com JobFinder
10. Featured Pastry Chef to Know: Sandro Micheli at Adour - New York, NY
11. Recipe for New Zealand Venison Black Pudding with Poached Eggs and Curry Hollandaise from Chef Brad Farmerie of PUBLIC - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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 1. Letter from the Editor vol. 66: Precision and Soul in New York
Uncover a whole new generation of young talent, from those who execute flawless and precise dishes, to those who aspire to nourish the belly and the soul.
http://www.starchefs.com/cook/features/letter_from_editor/vol66/2010-new-york-rising-stars
 2. Why They Shine: Announcing the 2010 New York Rising Stars
Read about what sets this year's new crop of New York Rising Star chefs, pastry chefs, mixologists, and sommeliers apart from their peers.
http://www.starchefs.com/cook/features/editors_dish/rising_stars/2010/new-york
 3. Take our Culinary Trends Survey and Enter for a Chance to Win ICC Passes!
If you're a culinary professional, take the StarChefs.com Culinary Trends Survey and tell us your thoughts on emerging trends in the culinary arts. Upon completion of the survey, you will be automatically entered to win one of ten free three-day passes to the upcoming StarChefs.com International Chefs Congress.
http://www.starchefs.com/cook/features/trends/culinary-trends-survey-2010
 4. ICC Update: Sommelier Smackdown
Find out about our Sommelier Smackdown, a real-time pairing competition for wine professionals debuting at this year's fifth annual StarChefs.com International Chefs Congress. Click below to apply now!
http://www.starchefs.com/cook/events/somm-slam/2010
 5. New York ICC Presenters
While we have a slew of exciting presenters flying in from around the country and around the globe to attend the fifth annual StarChefs.com International Chefs Congress, don't forget about the New York culinary luminaries who will be presenting this year, from Chef Dan Barber of Blue Hill to Chef Gavin Kaysen of Cafe Boulud to Alain Sailhac of The French Culinary Institute!
http://www.starchefs.com/events/icc/2010/html/schedule.shtml
 6. Photo Galleries: Latest Photos from Our Recent Tastings
Photos from our recent tastings in New York, Baltimore, and DC, including the StarChefs.com 2010 New York Rising Stars!
http://www.starchefs.com/cook/photo-gallery
 7. Featured Video: FCI Whizzes Dave Arnold and Nils Norén at the 2009 ICC
Catch a glimpse of Dave Arnold and Nils Norén talking apples at their 2009 ICC Main Stage presentation, High Tech Delicious.
http://www.starchefs.com/cook/videos/high-tech-delicious

 8. Featured Cookbook: Welcome to My Kitchen: A New York Chef Shares His Robust Recipes and Secret Techniques
Tom Valenti and Andrew Friedman
December 2008
HarperCollins Publishers

For more than 15 years, Tom Valenti has been creating innovative and critically acclaimed menus for some of New York's most popular restaurants. Here, for the first time, Valenti shares his creative kitchen secrets and recipes, helping every cook to master his bold, deep flavors. Welcome to My Kitchen is both a teaching book and a recipe book. It focuses not only on good food that is easily made, but on simple, accessible techniques for creating flavor-intense dishes in home kitchens. Valenti reveals an array of culinary "tricks," from how to regulate heat for the best flavor and texture, to how to use sugar to flavor savory dishes. Both beginning and experienced home cooks are sure to learn new techniques, giving them the confidence needed to build their own culinary repertoires. Best of all, Welcome to My Kitchen offers 150 recipes, all of which illustrate the stunning success of Valenti's cooking style.
http://www.starchefs.com/cook/cookbooks_keywords/welcome
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 9. Top 10 Jobs from the StarChefs.com JobFinder
Sushi Chef
Work Monday - Friday Sushi Chefs!
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267600&positionid=

HACCP/ BOH Manager
Work M-F as Quality Assurance Manager
Restaurant Associates
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267901&positionid=

Executive Dining Room Director
Calling all FOH: Incredible Opportunity In National Hospitality Company
Restaurant Associates
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267900&positionid=

Executive Sous Chef
Get experience, training and strategic career development with Westin
The Westin Arlington Gateway
Arlington, VA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267840&positionid=

Restaurant Manager
Love to Ski? Work in 4-Star, 4-Diamond Vail Fine Dining Restaurant
Restaurant Kelly Liken
Vail, CO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267880&positionid=

Baker
Create European Style, Artisan Bread for Prestigious Buckhead Bakery
The Buckhead Bread Co.
Atlanta, GA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257242&positionid=

Executive Sous Chef
The Iconic Beverly Wilshire seeks Experienced Executive Sous Chef
Beverly Wilshire, a Four Seasons Hotel
Beverly Hills, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267821&positionid=

Sous Chef
STARR Restaurants - Now Seeking Sous Chef for Morimoto!
Morimoto
Philadelphia, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267800&positionid=

Pastry Chef
Working Pastry Chef with Strong Baking Skills Needed
Michael's on East
Florida
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267200&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match!
Butterfield 8 Restaurant and Lounge
Stamford, CT
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267422&positionid=

 10. Featured Pastry Chef to Know: Sandro Micheli at Adour - New York, NY
2 East 55th Street
New York, NY 10022
(212) 753-4500

RESTAURANT FACTS
Seats: 72-88
Weeknight Covers: 120
Weekend Covers: 140
Check Average (w/o Wine): $140
Tasting Menu: Yes $110
Kitchen Staff: 3

CHEF FACTS
Cuisine: Classic French
Began Career: 1996
Culinary School: Poligny, France
Grad Year: 1996
Work History: France: Restaurant Paul Bocuse, Michel Guérard, Restaurant Daniel, Alain Ducasse at the Essex House
Mentor(s): Stephane Klein - probably the best pastry chef in sugar show pieces
Awards: 2008 StarChefs.com New York Rising Star Pastry Chef
Affiliations: CCAP, Meals-on-Wheels
Languages Spoken: French

NOTABLE DISHES: Contemporary Vacherin with Mango Marmalade, Coconut, and Passion Fruit Emulsion

FAST FACTS
Restaurant Recs: Soba-Ya for soba and tempura
Kitchen Tool(s): Baby offset spatula - I never had this in France. It is very convenient and can fit in my pocket.
Interview Question: What do you want to be in three years? I'm looking for: I want to be a chef.
Flavor Combo(s): Strawberries and vanilla
Fave Cookbook(s): PH10 by Pierre Hermé
Chef to Cook for You: Michel Bras
Canada Pork Logo 11. Recipe for New Zealand Venison Black Pudding with Poached Eggs and Curry Hollandaise from Chef Brad Farmerie of PUBLIC - New York, NY
Adapted by StarChefs.com
July 2009

Yield: 6 Servings

INGREDIENTS

Spice Mix:
½ teaspoon fennel seeds
1 teaspoon coriander seeds
2 teaspoons white mustard seeds
1 teaspoon cumin seeds
1 bay leaf, crumbled
1 teaspoon Aleppo pepper

Venison Black Pudding:
2 tablespoons duck fat
2 cups chopped onions
6 cloves garlic, minced
50 milliliters port
2 eggs
680 grams ground venison
250 grams back fat, diced finely
1½ pints pork blood
¾ cup cooked rice
¾ cup cooked barley
½ cup oats
½ cup chopped fresh parsley
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
½ teaspoon ground allspice
1 teaspoon lentil spice blend
2 teaspoons ground black pepper
1 tablespoon smoked paprika
2 tablespoons salt

Curry Hollandaise: (Makes 1½ pints)
2 egg yolks
1½ teaspoons yuzu juice
1 pint clarified butter, melted
1 tablespoon hot water
1¼ teaspoons curry powder
¼ teaspoon salt

To Assemble and Serve:
Olive oil
1 red onion, sliced
Lime juice
Salt
Watercress
6 soft-poached eggs

METHOD

For the Spice Mix:
Combine the fennel, coriander, white mustard, cumin, bay leaf, and pepper. Toast and transfer to a spice grinder; grind to a powder and reserve for use in the black pudding.

For the Venison Black Pudding:
Heat the duck fat and add the onions and garlic and cook until very soft. Turn the heat up and add the port. Cook until alcohol has evaporated and let the mixture cool. In a large bowl, whisk the eggs. Add the spice mix, venison, back fat, pork blood, rice, barley, oats, parsley, sage, thyme, oregano, allspice, lentil spice, black pepper, paprika, salt, and the onions mixture. Break up the ingredients with your hands and stir for 10 minutes or until evenly mixed and thick.

Preheat the oven to 325°F. Put the mixture in 2 plastic-lined terrine molds, folding the plastic wrap over the top. Cover with 3 layers of foil and place in a hotel pan. Add boiling water to the hotel pan until it comes half way up the terrine. Cover the hotel pan with foil and bake until the internal temperature reaches 160°F. Chill in the refrigerator for about 8 hours.

For the Curry Hollandaise:
In a food processor, combine the yolks and yuzu. Process until the mixture is a thick foam. Add the clarified butter; start drop by drop and increase to a slow drizzle until all the butter is emulsified. Add the hot water, curry, and salt. Reserve warm.

To Assemble and Serve:
Cut the black pudding into ½-inch thick slices. Sear in olive oil until the bottom is crispy; flip and crisp the other side. Toss together the red onion, lime juice, and salt. Place the black pudding in the middle of a plate, top with watercress, the onion mixture, and a poached egg. Spoon the hollandaise over the top and sprinkle with curry powder.
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