The Dishrag Newsletter
Issue 215
October 5, 2010
IN THIS ISSUE
1.  Letter from the Editor, vol. 67: The Shifting Food Worlds of DC and Virginia
2.  Who They Are, Why They Shine: The 2010 Washington DC Area Rising Stars
3.  The 2010 Washington DC Area Rising Stars: Interviews, Biographies, and Recipes
4.  Barton Seaver: Sustainability Superhero
5.  Announcing the 2010 Innovator Awards!
6.  The First Annual International Pastry Competition and Somm Slam Winners!
7.  Photo Galleries: Tastings in DC, Virginia, and Maryland and the 2010 ICC
8.  Featured Video: Black Garlic Ravioli at minibar by josé andrés
9.  Featured Cookbook: Cooking with Nora: Seasonal Menus from Restaurant Nora
10.  Top 10 Jobs from the StarChefs.com JobFinder
11.  Featured Chef to Know: Jamie Leeds of Hank's Oyster Bar - Washington, DC
12.  Recipe for Pan-Roasted King Salmon, Sweet Yellow Corn Purée, Fresh Blackberry Compote, and Corn Nuts from Chef Alex Bollinger of Urbana - Washington, DC
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Clean Seas - Sustainable Seafood
 1. Letter from the Editor, vol. 67: The Shifting Food Worlds of DC and Virginia
The Patriot's Pantry-the evolving dining scene in and around the Nation's Capital.
http://www.starchefs.com/cook/features/letter_from_editor/vol67/2010-washington-dc
 2. Who They Are, Why They Shine: The 2010 Washington DC Area Rising Stars
Congressmen aren't the only ones making changes. Introducing the next wave of culinary innovators, the 2010 Washington DC Area Rising Stars!
http://www.starchefs.com/cook/features/editors_dish/rising_stars/2010/dc
 3. The 2010 Washington DC Area Rising Stars: Interviews, Biographies, and Recipes
You did hear it from us! Get the dish-and winning dishes-from our 2010 DC Area Rising Stars.
http://www.starchefs.com/cook/chefs/2010-washington-dc-rising-stars
 4. Barton Seaver: Sustainability Superhero
Seafood never had it so good. Chef Barton Seaver leaves his chefs whites behind in the name of sustainability.
http://www.starchefs.com/cook/community/cool-careers/barton-seaver
 5. Announcing the 2010 Innovator Awards!
Leaders in technology, community, and cuisine, our 2010 Innovator Award Winners are changing the landscape of the industry. Buckle up!
http://www.starchefs.com/cook/content/2010-international-chefs-congress-wrap-innovator-awards
 6. The First Annual International Pastry Competition and Somm Slam Winners!
Missed three days of intense competition? You can still savor the rewards with the pastry chef and sommelier who rose to the occasion at our first ICC competitions!
http://www.starchefs.com/cook/content/2010-international-chefs-congress-wrap-competitions-day-three
 7. Photo Galleries: Tastings in DC, Virginia, and Maryland and the 2010 ICC
Miss all or part of the 2010 ICC? Check out daily highlights, as well as photos from our recent tastings in DC, Virginia, and Maryland, at our photo gallery.
http://www.starchefs.com/cook/photo-gallery
 8. Featured Video: Black Garlic Ravioli at minibar by josé andrés
Chef Rubén García transforms black garlic into almond-stuffed ravioli at minibar by josé andrés.
http://www.starchefs.com/cook/videos/black-garlic-ravioli?sub=Savory
 9. Featured Cookbook: Cooking with Nora: Seasonal Menus from Restaurant Nora
January 1996
Random House Inc.

Over 100 recipes from Restaurant Nora in Washington, D.C. Pouillon serves simple, sophisticated food featuring the finest seasonal, local, organic ingredients. Here, she offers 20 of her four-course menus. Not for the beginner, experienced cooks can comfortably turn out dishes like Indonesian Quail Sate or Sea Scallops in Black Sesame Crust. Pouillon also guides you through presenting the food artfully, with handsome color photos to help.

http://www.starchefs.com/cook/cookbooks_keywords/cooking %20with%20nora

Belgian Beer and Food

 10. Top 10 Jobs from the StarChefs.com JobFinder
General Manager
Be part of our award-winning restaurant: a great, community driven place to work
The Dogwood Restaurant
Baltimore, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270540&positionid=

Cafe Manager
Seeking Experienced Manager to Lead New High Profile Cafe
Arena Stage
Washington, DC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269380&positionid=

Senior Banquet Chef
Join One of Fortune magazine's 100 Best Companies to Work for in America
Marriott International
Bethesda, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269900&positionid=

Line Cook
Join Our Exceptional Team of Culinary Professionals!
B.R. Guest
Northeast
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269980&positionid=

Pastry Chef
Creative and Innovative Pastry Chef Wanted for Premier DC Area Caterer
Ridgewell's
Bethesda, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269080&positionid=

Sous Chef
Join Chef Richard's New Restaurant
Michel Richard At Tyson Corner
Tyson Corner, VA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270220&positionid=

Sous Chef
Sustainably Minded Sous Chef Needed for Exclusive Farm-to-Table Restaurant
Talula's Table
Kennett Square, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270081&positionid=

Executive Pastry Chef
Stephen Starr is Now Hiring Top Pastry Talent!
Buddakan
Philadelphia, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269581&positionid=

Features Editor
Join our Online Professional Culinary Magazine!
StarChefs.com
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270524&positionid=

Senior Events Manager
Opportunity Running the Most Important Culinary Events in the US
StarChefs.com
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=267680&positionid=
 11. 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
Other Restaurants: Alexandria, VA: Hank's Oyster Bar; Washington, DC: CommonWealth
Cuisine: Seafood
Born: 1961
Began Career: 1985
Stages: France: Hotel Negresco, Pain Adour et Fantasie, Gascogne and Hostellerie du Cerf, Marienheim
Work History: New York, NY: Union Square Café, Tribeca Grill; Washington, DC: Hank's Oyster Bar, 15 Ria
Mentor(s): Danny Meyer, Michael Bonadies, Rich Melman
Protégé(s): Maria Hines
Awards: 2003 StarChefs.com Rising Star Chef Washington DC
Affiliations: President of the WCR, AIWF Board Member, RAMW Board Member, Les Dames d'Escoffier
Languages Spoken: Kitchen Spanish

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(s): 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 food experiences.
 12. Recipe for Pan-Roasted King Salmon, Sweet Yellow Corn Purée, Fresh Blackberry Compote, and Corn Nuts from Chef Alex Bollinger of Urbana - Washington, DC
Adapted by StarChefs.com

Yield: 6 Servings

INGREDIENTS

Corn Puree:
8 pieces sweet yellow corn, cleaned and kernels removed from cob
1 pint heavy cream
Salt

Blackberry Compote:
2 pints fresh blackberries
¼ cup sugar
½ cup pomegranate juice
1 cup water

Assemble and Serve:
6 6-ounce wild King Salmon fillets, pin bones removed
¼ cup vegetable oil
4 tablespoons butter
Salt and freshly ground black pepper
4 ounces corn nuts
1 bunch chives, minced
Salt and black pepper

METHOD

For the Corn Puree:
Combine 6 cobs' worth of corn kernels in a sauce pot with the heavy cream and season with a pinch of salt. Cook over medium heat until corn is fully cooked. Place in a blender and puree on high until smooth. Pass through a chinois and reserve warm.

For the Blackberry Compote:
Combine 1½ pints of the blackberries, sugar, pomegranate juice, and water in a sauce pot over medium heat to reduce by one-third. Using an immersion blender, puree the compote, leaving it a little chunky. Reserve warm.

To Assemble and Serve:
Preheat the oven to 400°F. In a large sauté pan, heat the vegetable oil until it's smoking hot. Season salmon fillets with salt and black pepper. Pan sear the fish over medium-high heat until golden brown. Place the pan in the oven, top each fillet with a bit of butter, and roast for about 3 to 4 minutes or until desired temperature is reached. Plate each fillet on top of the corn puree and blackberry compote. Garnish with corn nuts and the remaining blackberries and corn kernels.


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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