The Dishrag Newsletter
Issue 216
October 14, 2010
IN THIS ISSUE
1.  Letter from the Editor, vol. 68: Rebirth in Baltimore
2.  What to Eat and Drink in DC and Beyond: The Washington, DC Area Travel Guide
3.  Woodberry Kitchen Chef Spike Gjerde: What Local Means to Maryland
4.  Chefs Gone Wild: Hunting, Game, and the Restaurant Industry
5.  Photo Galleries: Baltimore and Beyond
6.  Featured Video: Chef David Burke does Modern Day Surf & Turf with Jade
7.  Featured Cookbook: Ti Adelaide Martin and Tory McPhail's Commander's Wild Side
8.  Top 10 Jobs from the StarChefs.com JobFinder
9.  Featured Chef to Know: Bart Vandaele of Belga Café - Washington, DC
10.  Recipe for Foie Gras Two Ways from Chef Patrick Morrow of Bluegrass Tavern -Baltimore, MD
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

The iSi Whipper: Endless Possibilities
 1. Letter from the Editor, vol. 68: Rebirth in Baltimore
Baltimore quietly emerging as a hot spot for the locavore movement.
http://www.starchefs.com/cook/features/letter_from_editor/vol68/2010-baltimore
 2. What to Eat and Drink in DC and Beyond: The Washington, DC Area Travel Guide
From the colony to the culinary, a travel guide from DC to Virginia to Maryland-everywhere you should eat, drink, and stay.
http://www.starchefs.com/features/travel/dc/
 3. Woodberry Kitchen Chef Spike Gjerde: What Local Means to Maryland
Straight from the chef's mouth: what local, sustainable cuisine means in Maryland dining.
http://starchefs.com/cook/features/chef-spike-gjerde-local-maryland-cuisine
 4. Chefs Gone Wild: Hunting, Game, and the Restaurant Industry
Cavemen step aside! Chefs are the hunter-gatherers of modern times. But will it fly in the modern kitchen?
http://www.starchefs.com/cook/feature/chefs-gone-wild-hunting-game-restaurant
 5. Photo Galleries: Baltimore and Beyond
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, in our photo galleries.
http://www.starchefs.com/cook/photo-gallery
 6. Featured Video: Chef David Burke does Modern Day Surf & Turf with Jade
This isn't the Surf and Turf that Grandma and Grandpa share at the Early Bird Special.
http://www.starchefs.com/cook/videos/modern-day-surf-turf
 7. Featured Cookbook: Ti Adelaide Martin and Tory McPhail's Commander's Wild Side
December 2008
William Morrow

With Commander's Wild Side, the legacy of that storied New Orleans institution The Commander's Palace returns to its roots in the wilds of Louisiana's Gulf Coast. While the Commander's Palace restaurant family has expanded to Houston and Las Vegas since the original opened in 1880, the heart of the restaurant remains in New Orleans, specifically in the wilds surrounding the city where ambitious cooks catch their game, fowl, and fish. With Executive Chef Tory McPhail at the helm, Commander's presents a hoard of recipes that celebrate and advocate a closer connection to the hunting and fishing that make most restaurants possible. The book supports a more sustainable, locally-sourced kitchen practice and the resulting dishes are sophisticated and suffused with strong southern flavors. Chef McPhail cultivates an active relationship between his kitchen and the environment that feeds it, and with this latest in the Commander's series, he invites you to do the same.

http://www.starchefs.com/cook/cookbooks_keywords/Commander
Chefs that use Jade - Dante De Magistris and Jade Logo

The Dante Project

"Now we're spoiled...
any other range just doesn't cook!"

Dante De Magistris
Executive Chef

Chefs That Use Jade.

Click here for more information.

 8. Top 10 Jobs from the StarChefs.com JobFinder
Sous Chef
Join Incredible, Innovative, Invested Restaurant Group in CT!
Max Restaurant Group
Hartford, CT
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271120&positionid=

Cook
Premier DC Area Caterer Seeks Dedicated Cook-Great Company & Benefits!
Ridgewells
Bethesda, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270760&positionid=

Restaurant Manager
Restaurant Manager Wanted for Award Winning Coastal Maine Restaurant
Camden Harbour Inn
Camden, ME
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271020&positionid=

Chef
Sports Themed Restaurant Seeks Manager for Fun, Casual Kitchen
Howie's Grill and Bar
Simi Valley, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270780&positionid=

Cook
Join the Team at Our Luxury Downtown Property
Taj Boston
Boston, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270161&positionid=

Restaurant Manager/Sommelier Instructor
Want to Teach? Miami Dade College is Growing & Looking for an FOH Instructor
Miami Dade College
Miami, FL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270140&positionid=

Sous Chef
Modern American Restaurant Seeks Sous to Work with Award Winning Chef
Grace
Fort Worth, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270302&positionid=

Cook
Join one of Fortune's "100 Best Companies to Work For" (For 12 Consecutive Years)
Eden Roc, a Renaissance Resort & Spa
Miami, FL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270680&positionid=

Sous Chef
Elegant Fine Dining Italian Restaurant in the Meatpacking District Seeks BOH Leader
Villa Pacri
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271281&positionid=

Sous Chef
Become a Leader in America's First Certified Organic Restaurant
Restaurant Nora
Washington, DC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271041&positionid
 9. Featured Chef to Know: Bart Vandaele of Belga Café - Washington, DC
514 8th Street Southeast
Washington, DC 20003
(202) 544-0100

RESTAURANT FACTS
Seats: 65-100
Weeknight Covers: 250 a day
Weekend Covers: 250 a day
Check Average (w/o Wine): $45-50
Tasting Menu: Yes $49
Kitchen Staff: 6

CHEF FACTS
Cuisine: Modern Belgian
Born: 1970
Began Career: 1988
Culinary School: The Culinary Institute for Restaurant and Hotel Management, Bruges, Belgium
Grad Year: 1988
Stages: Belgium: Restaurant Christoffel, Restaurant Au Vigneron, Aloyse Kloos
Work History: Belgium: Restaurant Scholteshof, Restaurant Piet Huysentruyt, Restaurant Au Vigneron
Mentor(s): Piet Huysentruytm Roger Souvereyns, my dad
Awards: 2006 StarChefs.com Rising Star Chef Washington, DC
Affiliations: I will do charity work with any organization focused on kids or on cancer
Languages Spoken: Dutch, French, German

NOTABLE DISH(ES): Cervena Venison Cous Cous Waffle with Fresh Herbs and Mushrooms; Belgian Endive Salad with Prosciutto, Arugula Salad, Orange-Cardamom Gelée

FAST FACTS
Restaurant Recs: Zaytinya because Mediterranean is something I don't know how to cook; Citronelle
Kitchen Tool(s): Spoon; rubber spatula, knife, a good cutting board
Interview Question: Why do you want to come and cook for me?
Flavor Combo(s): I like the classic combinations. Everyone always seems to go back to them. In my mind stick to it, don't go over the edge.
Fave Cookbook(s): Essential Cuisine by Michael Bras; Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek; Nobu the Cookbook by Nobu Matsuhisa
Chef to Cook for You: Chef Peter Goosens. We is a good friend of mine, and I haven't tried his food since he received his three Michelin stars
Culinary Travel: Asia
Waring 10. Recipe for Foie Gras Two Ways from Chef Patrick Morrow of Bluegrass Tavern -Baltimore, MD
Adapted by StarChefs.com

Yield: 12 Servings

INGREDIENTS
Honey Cured Foie Gras:
8 ounces fresh foie gras pieces
2 ounces honey
2 pinches pink salt
½ teaspoon salt

Green Tomato Paper:
1 pound green tomatoes
2 tablespoons white wine vinegar
3 tablespoons Ultratex #8

Green Tomato Chutney:
1 Vidalia onion, diced
3 pounds green tomatoes cored, seeded and diced
¾ cup sugar
3 tablespoons mustard seed
½ cup apple cider vinegar

Seared Fois Gras:
8 ounces fresh foie gras pieces
Salt and freshly ground black pepper

METHOD
For the Honey Cured Fois Gras:
Cure the foie gras in a vacuum-seal bag with the honey, pink salt, and salt for 48 hours. Blend the cured foie gras in a food processor until smooth and creamy. Pass it through a tamis and press into a plastic wrap-lined terrine mold. Refrigerate overnight.

For the Green Tomato Paper:
Preheat the oven to its lowest setting. Purée the green tomatoes and white wine vinegar until smooth. Add the Ultratex #8, 1 tablespoon at a time, until the mixture has the consistency of a smooth jam. Use an offset spatula to spread the mixture onto a Silpat and dehydrate in the oven.

For the Green Tomato Chutney:
Sweat the onion over medium heat until soft. Add the green tomatoes and continue to sweat. Add the sugar, mustard seed, and apple cider vinegar and simmer over a medium heat for 1 hour.

For the Seared Foie Gras:
Slice the foie gras into desired sizes, and score each piece. Season it with salt and pepper. Heat a sauté pan over medium high heat and sear each side of the foie gras until caramelized.

To Assemble and Serve:
Plate the cured and seared foie gras, garnishing them with the chutney and tomato paper.



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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