The Dishrag Newsletter
Issue 217
October 27, 2010
IN THIS ISSUE
1.  The New Brigade: French American Trailblazers
2.  Social Media Frenzy: How Online Media is Changing the Biz
3.  High Volume: The Art of Large Scale Success
4.  Super Tuscan: The Culinary Reinventions of Chef Cesare Casella
5.  Shoot, Eat, and Leave: Food Porn 101
6.  Photo Galleries: Tastings in Chicago
7.  Featured Video: ICC 2009: When to Walk Away from a Deal
8.  Featured Cookbook: If You Can Stand the Heat: Tales from Chefs & Restaurateurs by Dawn Davis
9.  Top 10 Jobs from the StarChefs.com JobFinder
10.  Featured Chef to Know: Michael Mina of Michael Mina - San Francisco, CA
11.  Recipe for Flourless Chocolate Cake, Dark Chocolate Cream, Toasted Bread, Maldon Sea Salt, and Olive Oil from Chef Michael Laiskonis of Le Bernardin - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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 1. First Brigade: French Culinary Trailblazers in Focus
Honoring the roots of urban American culinary culture, one French cook at a time.
http://www.starchefs.com/cook/features/french-american-trailblazers
 2. Social Media Frenzy: How Online Media is Changing the Biz
Tweeter, Blogger, Yelper, oh my! An exposé on the critic and the impact of New Media.
http://www.starchefs.com/cook/features/online-media-restaurant-business
 3. High Volume: The Art of Large Scale Success
It's a thrill like no other; it's creation in the midst of chaos-it's service for infinity.
http://www.starchefs.com/cook/features/quality-quantity-management-tips-high-volume-restaurants
 4. Super Tuscan: The Culinary Reinventions of Chef Cesare Casella
Class is in session with chef and Italian Culinary Institute Dean Cesare Casella on what it takes (or che si prenda) to thrive.
http://www.starchefs.com/cook/features/chef-cesare-casella
 5. Shoot, Eat, and Leave: Food Porn 101
Behind-the-camera advice from Antoinette Bruno on best practices for the collusion of the camera and cuisine.
http://www.starchefs.com/cook/features/food-photography-101
 6. Photo Galleries: Tastings in Chicago
Photos from our recent tastings in the Windy City.
http://www.starchefs.com/cook/photo-gallery
 7. Featured Video: ICC 2009: When to Walk Away from a Deal
They mastered the savory but what about the savvy? What a chef needs to know when slicing and dicing a restaurant deal.
http://www.starchefs.com/cook/videos/when-walk-away-deal
   8. Featured Cookbook: If You Can Stand the Heat: Tales from Chefs & Restaurateurs by Dawn Davis
Oct 1999
Penguin Group (USA)

Whether you are seriously considering making a career out of your passion for the kitchen or you're an armchair foodie, If You Can Stand the Heat is essential reading. This informative and dishy insider's collection of interviews with some of the country's leading chefs and food professionals shows what it takes to make it in the world of food, and helps answer such questions as: What are the first steps in opening up a restaurant? What can I expect if I make a mid-life career change?

http://www.starchefs.com/cook/cookbooks/I
ACQNZ
 9. Top 10 Jobs from the StarChefs.com JobFinder
Cook
Cook 1 positions available at Hilton Rockville Hotel
Hilton DC/Rockville Executive Meeting Center
Illinois; Maryland; Midatlantic
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=272102&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match?
Hilton DC/Rockville Executive Meeting Center
Illinois; Maryland; Midatlantic
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=272101&positionid

Head Chef
Innovative Head Chef
Anonymous
Minnesota
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=272100&positionid

Chef
Emilio & Gloria Estefan's New High Profile Restaurant
CB5 RESTAURANT GROUP
Fort Lauderdale, Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271960&positionid

Pastry Chef
Pastry Chef for Forbes 5-Star
The Inn at Dos Brisas
Chappell Hill, Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272080&positionid

Pastry Chef
Top shelf pastry chef needed as soon as possible
The Villa By Barton G.
Miami Beach, Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=272060&positionid

Chef de Cuisine
Upscale Restaurant Venture Seeks Experienced Chef de Cuisine
Anonymous
California; New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272040&positionid

Culinary Arts Instructor
Excellent Opportunity, Pay & Benefits-Join our CA Campus!
Riverside Culinary Academy
Riverside, California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271664&positionid

Chef De Cuisine
Do you have an advanced degree in culinary arts?
University of Pittsburgh Medical Center (UPMC)
Pittsburgh, Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=271980&positionid

Cook
Luxury Hotel in Pasadena in California.
Anonymous
Pasadena, California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271963&positionid
 10. Featured Chef to Know: Michael Mina of Michael Mina - San Francisco, CA
335 Powell Street
San Francisco, CA 94102
(415) 359-0791

RESTAURANT FACTS
Seats: 100
Weeknight Covers: 100-160
Weekend Covers: 150-200
Tasting Menu: Yes $98/$135

CHEF FACTS
Other Restaurants: Las Vegas, NV: Michael Mina, Nobhill, StripSteak, Seablue; Scottsdale, AZ: Bourbon Steak; Miami, FL: Bourbon Steak; San Jose, CA: Arcadi; Dana Point, Ca: Stonehill Tavern; Detroit, MI: Bourbon Steak, Saltwater; Washington, DC: Bourbon Steak
Cuisine: Modern America
Born: 1968
Began Career: 1987
Culinary School: The Culinary Institute of America, Hyde Park, NY
Work History: New York, NY: Aureole, Tribeca Grill; San Francisco, CA: Charles Nob Hill; Las Vegas, NV: Aqua at the Bellagio, Nob Hill
Mentor(s): Charlie Palmer, Don Pintabono, George Morrone
Protégé(s): Chris L'Hommedieu, Jay Wetzel, Mark LoRusso, Jeffrey Lloyd
Awards: 2005 Bon Appetit Chef of the Year; 1997 James Beard Foundation Rising Star Chef; 2002 James Beard Foundation Best Chef California; 2005 San Francisco Magazine Chef of the Year
Affiliations: The Andre Agassi Charitable Foundation, which does really good work with under-served kids. Andre is a great friend of mine and he has put together an incredible foundation that has started a not-for-profit, free, co-educational private preparatory school in Las Vegas for kids who couldn't otherwise afford it.
Books Published: Michael Mina: The Cookbook by Michael Mina
Language Spoken: Egyptian

NOTABLE DISH(ES): Tomato Soup with Minted Scallops; Pancetta-Wrapped Atlantic Cod; Lobster Pot Pie

FAST FACTS
Restaurant Recs: Bodega Bistro for the green papaya and dried beef salad
Kitchen Tool(s): Potato ricer
Interview Question: What can you contribute to the success of this restaurant? It's a question that most potential applicants are unprepared for, so it makes them think. So many young cooks are just looking for a stepping stone to their next job - I want cooks who seek to contribute to the greatness of the restaurant, not just to put another name on their resume.
Flavor Combo(s): I like bold, clean flavors. Typically I go for classic flavor combinations and try to make them really stand out through a new or interesting technique.
Fave Cookbook(s): The French Laundry Cookbook by Thomas Keller.
Chef to Cook for You: There are so many, but the late Jean-Louis Palladin stands out in my mind. He was an incredible cook and good friend, who cooked with a sensitivity and depth of knowledge that is still almost unrivalled.
Culinary Travel: I'd love to go to Japan again. The purity of the flavors and the quality of the ingredients are breathtaking.
Waring 11. Recipe for Flourless Chocolate Cake, Dark Chocolate Cream, Toasted Bread, Maldon Sea Salt, and Olive Oil from Chef Michael Laiskonis of Le Bernardin - New York, NY
Adapted by StarChefs.com

Yield: 12 Servings

INGREDIENTS

Flourless Chocolate Cake:
170 grams unsalted butter, softened
420 grams granulated sugar
12 whole eggs
120 grams cocoa powder

Chocolate Cream:
2 grams (1 sheet) gelatin
200 grams heavy cream
80 grams whole milk
150 grams granulated sugar
20 grams pasteurized liquid egg yolks
80 grams dark chocolate couverture, chopped

Chocolate Sauce:
100 grams whole milk
25 grams glucose syrup
90 grams dark chocolate couverture, chopped

Toasted Bread:
1 mini baguette or ficelle style bread
Extra virgin olive oil

To Assemble and Serve:
Tempered dark chocolate rectangles, 4 centimeters by 11 centimeters
Maldon sea salt
Extra virgin olive oil
Semi-candied orange peel

METHOD

For the Flourless Chocolate Cake
Preheat the oven to 350°F. In a mixing bowl with a paddle attachment, combine the butter and sugar, creaming until smooth and lightly aerated. Add eggs 2 at a time, scraping the bowl between each addition. Add the cocoa powder, mixing until thoroughly incorporated. Transfer the batter to a parchment-lined half sheet pan and bake for about 20 minutes, or until an inserted toothpick comes out clean. Once cooled, cut it into 3 centimeters by 10 centimeters rectangles.

For the Chocolate Cream:
Bloom the gelatin in water and set aside. Bring the heavy cream and milk to a boil. Meanwhile, gently whisk together the sugar and egg yolks. Temper the hot cream into the egg yolks and return to low heat; cook until slightly thickened. Remove from the heat and whisk in the chocolate. Add the gelatin and combine thoroughly. Strain through a fine-mesh sieve and chill. When set, transfer to a pastry bag fitted with a medium straight tip.

For the Chocolate Sauce:
In a small saucepan, combine the milk and glucose and bring to a boil. Remove from the heat and gradually pour over the chocolate, stirring to combine. Allow to cool slightly, and transfer to a covered container or small squeeze bottle.

For the Toasted Bread:
Preheat the oven to 400?F. Using a serrated knife or (preferably) a deli-style slicer, slice the bread into 6 very thin slices, 12 centimeters long. Arrange the slices on a baking dish and drizzle with a little olive oil. Toast in the oven until lightly browned and crisp. Allow to cool and store in an airtight container.

To Assemble and Serve:
Place each rectangle of cake on an individual serving plate. Top each cake with a rectangle of tempered dark chocolate. Transfer the chocolate cream to a pastry bag and pipe four rosettes onto each of the rectangles of chocolate cake. Top each dessert with a slice of toasted bread, a drizzle of olive oil, and a few grains of Maldon salt. Add a few bits of the orange peel. Serve immediately.
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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