The Dishrag Newsletter
Issue 220
November 26, 2010
IN THIS ISSUE
1.  Holiday Dinner 2010: Craig Hopson and Pierre Poulin at Le Cirque
2.  Chef Gifts 2010
3.  Top 10 Cookbooks of 2010
4.  Tools of the Trade
5. The Alchemy of Taste and Smell 2010
6.  Photo Galleries from Our Recent Tastings
7.  Featured Video: Junior Merino's Coming Up Roses
8.  Featured Cookbook: The Festive Food of Ireland by Darina Allen
9.  Top 10 Jobs from the StarChefs.com JobFinder
10.  Featured Chef to Know: Marco Canora of Hearth - New York, NY
11.  Recipe for The World Bar Eggnog from Mixologist Jonathan Pogash of Hospitality Holdings, Inc. - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

 1. Holiday Dinner 2010: Craig Hopson and Pierre Poulin at Le Cirque
Holiday tradition meets New York institution-Chef Craig Hopson and Pastry Chef Pierre Poulin craft a Holiday Dinner fit for the grandeur of Le Cirque.
http://www.starchefs.com/cook/features/holiday-dinner-2010
 2. Chef Gifts 2010
Because everybody knows an amazing chef who works his butt off and is still broke as anything-gifts to fit any budget.
http://www.starchefs.com/cook/features/chef-gifts-2010
 3. Top 10 Cookbooks of 2010
Books from the best and the brightest for the kitchen, the bookshelf, and the bar.
http://www.starchefs.com/cook/features/Top-10-Cookbooks-2010
 4. Tools of the Trade
Gizmos and go-to solutions that will sparkle and shine...even when they are introduced to the chaos of the kitchen.
http://www.starchefs.com/cook/features/tools-of-the-trade/issue-7
 5. The Alchemy of Taste and Smell 2010
Taste and smell were decoded at this Astor Center event. Culinary all-stars and food brainiacs joined forces to explore what goes into the way we taste and smell food.
http://starchefs.com/cook/features/alchemy-of-taste-smell-2010
 6. Photo Galleries from Our Recent Tastings
Check out these festive photo galleries including Craig Hopson at Le Cirque, Chef Kayvon Jordan at the Four Seasons, and Josh Thomsen at the James Beard House.
http://www.starchefs.com/cook/photo-gallery
 7. Featured Video: Junior Merino's Coming Up Roses
The Liquid Chef, Junior Merino, uses the iSi Whipper for his most famous cocktail.
http://www.starchefs.com/cook/videos/coming-roses-cocktail
 8. Featured Cookbook: The Festive Food of Ireland by Darina Allen
July 2001
Rinehart Publishing
The Festive Food of Ireland explores the timeless themes and recipes of Ireland's past, and the result is a year full of celebrations and culinary delights. With over 50 recipes, Darina Allen presents the full range of traditional Irish holiday fare. Celebrate St. Bridget's Day with Boxty Pancakes and May Day with Poached Salmon and Irish Butter Sauce.
http://www.starchefs.com/cook/cookbooks_keywords/ireland
The iSi Whipper: Endless Possibilities
 9. Top 10 Jobs from the StarChefs.com JobFinder
Executive Chef
Looking for a talented Chef with experience in multi-ethnic, preferably Asian, Cuisine
Krish Restaurant
Singapore
http://www.starchefsjobfinder.com/emp-jobinfo.php?s=16298&t=e&v=273020

Cook
Private Country Club with 3 Restaurants Seeks Enthusiastic Culinary Talent
IronOaks at Sun Lakes
Phoenix, AZ
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273060&positionid=

Culinary Management
Seeking Exceptional Culinary Management who Share a Passion for Food &Wine. $55-80K Salary!
Hillstone Restaurant Group
Willing to Relocate
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273080&positionid=

Chef de Cuisine
Join the Dynamic Team of One of Esquire's "Best New Restaurants"
Proof on Main
Louisville, KY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273160&positionid=

Sous Chef
Incredible Opportunity at Classic Cajun Restaurant
New Orleans, LA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273140&positionid=

Restaurant Floor Manager
Join Iron Chef/James Beard Winning Jose Garces' Team
Mercat a la Plancha
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273081&positionid=

Executive Chef
Have you worked with Chow, Chang, or Vongerichten? Come lead Our Organic Modern Chinese Restaurant
CB5 Restaurant Group
New York/Connecticut
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=271960&positionid=

Sous Chef
5-Star 5-Diamond Hotel Downtown Chicago Restaurant Seeking Culinary Talent & Leadership
The Peninsula
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=272980&positionid=

Pastry Chef
Innovative, Experienced Pastry Chef Wanted for DC's Premier Caterer
Ridgewells
Bethesda, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273120&positionid=

Sous Chef
Amazing Career Opportunity at Independent, High Scale Casino
The Aviator Casino
Delano, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273001&positionid=

 10. Featured Chef to Know: Marco Canora of Hearth - New York, NY
403 East 12th Street
New York, NY, 10009
Phone: (646) 602-1300

RESTAURANT FACTS
Seats: 95
Weeknight Covers: 135
Weekend Covers: 175
Check Average (with Wine): $75-85
Tasting Menu: Yes $85
Kitchen Staff: 6

CHEF FACTS
Other Restaurants: Insieme, Terroir
Cusine: Italian
Born: 1968
Began Career: 1984/1996
Stages: Italy: Cibreo
Work History: New York, NY: Craft, Craftbar, Gramercy Tavern; Martha's Vineyard, MA: La Cucina
Mentor(s): Fabio Picchi, Tom Colicchio
Awards: 2005 StarChefs.com Rising Star Chef New York; 2004 James Beard Foundation Best New Restaurant Nominee; 2001 James Beard Foundation Best New Restaurant; 2001 New York Times 3 stars
Affiliations: We do all sorts of charity events. Children of Bellevue is a big one and we are part of the Slow Food movement. We just received the "snail of approval," which was pretty cool.
Notable Dish(es): Fava and Pecorino Salad with Smoked Lamb Tenderloin

FAST FACTS
Restaurant Recs: Al di La for Italian food; Bar Pitti for their veal meatballs and bread soup; Café Boulud.
Kitchen Tool(s): Food mill
Interview Question: I always have them do a trail where I assess knife skills and fundamentals.
Flavor Combo(s): Rosemary, garlic, and lemon
Fave Cookbook(s): The Essentials of Classic Italian Cooking by Marcella Hazan
Chef to Cook for You: Masa because I love Japanese food and he is the master
Culinary Travel: Tokyo. I've been there twice. They have a respect for their food that doesn't exist anywhere else. They appreciate subtlety and quality. Also Florence. I love the freshness, the artisan producers.
Hobart Logo 11. Recipe for The World Bar Eggnog from Mixologist Jonathan Pogash of Hospitality Holdings, Inc. - New York, NY
Adapted by StarChefs.com

Yield: 1 Serving

INGREDIENTS:
1 large grade AA egg
2 teaspoons superfine sugar
1 ounce heavy cream
½ teaspoon pure almond extract
½ teaspoon pure vanilla extract
1½ ounces Mount Gay Eclipse rum
Grated nutmeg
Grated cinnamon

METHOD:
Separate the egg into two bowls. Beat the yolk until stiff. Beat the whites with 1 teaspoon sugar until peaks form. Slowly fold the white and yolk together. In a separate bowl, beat the cream with the almond extract, vanilla extract, and remaining sugar in a bowl until stiff. Slowly fold the cream into the egg mixture. Add the rum and stir gently. Either refrigerate overnight, or serve immediately over ice in a punch or martini glass. Garnish with nutmeg and cinnamon.
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