The Dishrag Newsletter
Issue 218
November 8, 2010
IN THIS ISSUE
1.  Turkey Tips and Not-So-Turkey Tips for a Very 2010 Thanksgiving Menu
2.  Holiday Baking 2010: Renewing a Classic Craft
3.  Holiday Tea
4.  Honorees Dinner Wrap-up at Equinox with Mentor Chef Todd Gray
5.  SIAL Paris 2010: Dispatches from the Global Food Marketplace
6.  Environmentalism Meets Luxury at Inn by the Sea in Cape Elizabeth, ME
7.  Photo Gallery: Celebrating the 2010 DC Area Rising Stars
8.  Featured Video: Light and Airy Peach Coffee Float with iSi Soda Siphon
9.  Featured Cookbook: Shannon Bennett's Paris
10.  Top 10 Jobs from the StarChefs.com JobFinder
11.  Featured Chef to Know: Executive Chef Paul Kahan of Blackbird - Chicago, IL
12. Recipe for Roasted Liberty Farms Duck, Duck Confit, Venere Black Rice, Kumquats, Artichokes, and Pernod Sauce from Chef Jonathan Luce of Bellanico - Oakland, CA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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 1. Turkey Tips and Not-So-Turkey Tips for a Very 2010 Thanksgiving Menu
The time has come to make those fat birds fly and Starchefs.com is here to help you change your game.
http://www.starchefs.com/cook/features/thanksgiving-turkey-tips-2010
 2. Holiday Baking 2010: Renewing a Classic Craft
Don't reach for the Valium! Let baked goods soothe your holiday woes.
http://www.starchefs.com/cook/features/holiday-baking-2010
 3. Holiday Tea
Give your pinky finger a workout: Tea time is back.
http://www.starchefs.com/cook/features/holiday-tea
 4. Honorees Dinner Wrap-up at Equinox with Mentor Chef Todd Gray
Get all the details from the Rising Stars Honorees Dinner at Equinox!
http://starchefs.com/cook/features/fly_on_the_wall/2010_dc_rs_honorees
 5. SIAL Paris 2010: Dispatches from the Global Food Marketplace
Love Paris in the summer when it sizzles; love Paris in the fall when it steams, sears, and sautés.
http://www.starchefs.com/cook/events/sial-2010-Global-Food-Market-event-wrap-up
 6. Environmentalism Meets Luxury at Inn by the Sea in Cape Elizabeth, ME
Rauni Kew, the Inn by the Sea's public relations director, talks about how the hotel balances environmentalism and comfort.
http://www.starchefs.com/cook/features/inn-by-the-sea-cape-elizabeth-maine
 7. Photo Gallery: Celebrating the 2010 DC Area Rising Stars
Check out the highlights from the 2010 Washington DC Rising Stars Gala and Honorees Dinner with Chef Todd Gray at Equinox plus Chef Jamie Leeds at Hank's Oyster Bar photos
http://www.starchefs.com/cook/photo-gallery
 8. Featured Video: Light and Airy Peach Coffee Float with iSi Soda Siphon
Barista Danielle Glasky uses iSi to make Light and Airy Peach Coffee Float at Café Grumpy - Brooklyn, NY
http://www.starchefs.com/cook/videos/light-and-airy-peach-coffee-float
 9. Featured Cookbook: Shannon Bennett's Paris
Australian Chef Shannon Bennett of Melbourne's iconic French restaurant Vue de monde takes you by the hand and on a whirlwind tour of Paris. Having worked under several of the world's top Michelin-starred chefs Albert Roux and Alain Ducasse, and observed the works of French chefs like Michel Bras and Michel Roux Jr., you'd be hard pressed to find a tour guide to the city of lights with better foodie cred than Bennett. Instead of running you through the Louvre and the Musée d'Orsay in the historic French capital, Bennett, Scott Murray and friends guide the reader through their favorite haunts, from bistros and bars, to posh hotels and three-star restaurants. Arranged by neighborhood, these entries on Bennett's favorite food joints are interspersed with his own recipes, and reviews of the best of the city's bread, chocolate and cheese that read like a veritable who's who of top Parisian artisanal producers. Quirky touches like a list of novels set in Paris and sets of tips on dealing with terse French waiters make for an entertaining read and set this apart from more quotidian travel guides. Immerse yourself in the personal narratives at a trendy café in the Marais with your Pernod, beret optional.

http://www.starchefs.com/cook/cookbooks_keywords/Shannon %20Bennett
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 10. Top 10 Jobs from the StarChefs.com JobFinder
Sous Chef
Driven & Focused Rock Star Sous Chef Wanted for Contemporary American Restaurant
Vu Restaurant
Marina Del Rey, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272520&positionid=

Master Cook
The Cosmopolitan Will Turn Heads, But We Need You to Make it Memorable
The Cosmopolitan
Las Vegas, NV
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272261&positionid=

Pastry Cook
Luxury Hotel is Looking for an Ambitious, Experienced Pastry Cook
Pasadena, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271961&positionid=

Manager
Premier Mediterranean Steak House Seeks Manager with Fine Dining Experience
ALBA
South Shore, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272181&positionid=

Executive Chef
Exceptional Chef Wanted for Rustic, Elegant Lodge
Wuksachi Lodge
Sequoia National Park, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271661&positionid=

Banquet Chef
Luxury Resort Near Aspen Seeks Talented Banquet Chef
Viceroy Snowmass
Aspen, CO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=270940&positionid=

Sous Chef
James Beard and Food & Wine Magazine Awarded Restaurant is Hiring a Sous Chef
California
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272302&positionid=

Chef de Cuisine
Great Opportunity and Benefits at Our Award Winning Property
The Grove Park Inn Resort & Spa
Asheville, NC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272540&positionid=

Culinary Technology Expert
Discover New Ways to Express your Culinary Creativity
PolyScience
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272380&positionid=

Line Cook
Chef April Bloomfield is Looking for Cooks to Join Her Michelin Star Team
The Breslin
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271780&positionid=
 11. Featured Chef to Know: Executive Chef Paul Kahan of Blackbird - Chicago, IL
619 West Randolph Street, Chicago, IL 60606
Restaurant Email: chefpaulkahan@aol.com
Phone: (312) 715-0708

RESTAURANT FACTS
Seats: 62
Weeknight Covers: 100
Weekend Covers: 140-170
Check Average (with Wine): $90 to $100
Tasting Menu: Yes
Kitchen Staff: 5-7

CHEF FACTS
Other Restaurants: avec, Big Star, the Violet Hour, Frank's Dawgs-Chicago, IL
Cuisine: Seasonal American
Born: 1962
Began Career: 1986
Work History: Chicago, IL: Metropolis, Frontera Grill, Topolobampo
Mentor(s): Erwin Dreschler, Rick Bayless
Protégé(s): Koren Grieveson, Brian Woulfe, Paul Virant, Jeremy Kittleson
Awards: James Beard Foundation Outstanding Chef Award in 2007, James Beard Best Chef: Midwest in 2004, 1999 Food and Wine Best New Chefs
Affiliations: Green City AMrket, SOS, and a zillion others...we do them all!
Languages Spoken: Spanglish

NOTABLE DISH(ES): Red Kuri Squash and Apple Cider Soup

FAST FACTS
Restaurant Recs: Sunshine Café for the pickled and barbecued eel
Kitchen Tool(s): Duck fat
Interview Question: With so many great restaurants on your resumé, why have you been unable to stay working at any of them for more than one year?
Flavor Combo(s): Acidic, fatty, and salty
Fave Cookbook(s): Cookbooks by Anne Williams
Chef to Cook for You: Fergus Henderson from St. John because that is where my brain is at right now. Pig: Simple and beautiful.
Culinary Travel: Asia-I've never spent time there so that's where I would like to go.
Waring 12. Recipe for Roasted Liberty Farms Duck, Duck Confit, Venere Black Rice, Kumquats, Artichokes, and Pernod Sauce from Chef Jonathan Luce of Bellanico- Oakland, CA
Adapted by StarChefs.com

Yield: 4 Servings

INGREDIENTS

Pernod Sauce:
Oil
½ cup chopped fennel
1 tablespoon toasted fennel seeds
1 cup Pernod
2 cups veal, beef and duck stock
Salt and freshly ground pepper

Duck Confit:
4 duck legs
7 grams sea salt
1 gram pink curing salt
8 cups duck fat

Venere Black Rice:
Oil
½ head garlic
2 cups black rice
6 to 8 cups vegetable stock or water
4 tablespoons cocoa powder
3 tablespoons brown sugar
Salt and freshly ground pepper
½ cup kumquats, sliced

Artichokes:
1 cup white wine
¼ cup Champagne vinegar
3 cups vegetable stock or water
½ cup extra virgin olive oil
Salt and freshly ground pepper
12 baby artichokes, cleaned and trimmed

Duck Breast:
4 Liberty Farms duck breasts
Salt and freshly ground pepper
Oil


METHOD

For the Pernod Sauce:
Caramelize the fennel. Add the fennel seeds and deglaze with the Pernod. Reduce by half, add the stock and simmer. Reduce the sauce by half again. Skim and season with the salt and pepper.

For the Duck Confit:
Cure the duck legs in the salt for a minimum of 4 hours. Preheat the oven to 300?F when the duck has finished curing. Rinse the duck legs well and pat them dry. Cover the legs completely in duck fat in a large hotel pan. Cook them very slowly, for 4 to 6 hours. Remove the legs from the oven when they are knife-tender and float in the melted duck fat.

For the Venere Black Rice:
Add a little oil to a sauté pan and heat it through over a medium heat. Gently fry the garlic in the warm oil and then add the rice and fry it for about 1 minute. Add the vegetable stock and simmer the rice uncovered for 45 to 60 minutes. Add the cocoa powder and brown sugar and season with the salt and pepper. Add the kumquats just before serving dish.

For the Artichokes:
Combine the white wine, Champagne vinegar, stock, olive oil and salt and pepper. Bring the well-seasoned liquid to a simmer, add the artichokes, and simmer until tender, about 20 to 30 minutes. Let the artichokes cool in the poaching liquid. Cut the artichokes in halves or quarters, depending on their size. Add the artichokes to the rice with the kumquats just before serving.

For the Duck Breast:
Trim the excess duck fat from the duck breasts. If you want crispy fat, then you need to trim the fat to a thin layer on the breast. Sear the breasts, fat side down, preferably in a cast-iron pan until crispy, over a medium to high heat. Turn the breasts over, reduce the heat to low, and finish to a medium rare doneness. Remove the duck breasts and let them rest for 5 minutes before slicing.

To Assemble and Serve:
Plate the duck breast, duck confit and black rice, scatter the artichokes and finish with the Pernod sauce.



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