The Dishrag Newsletter
 
Issue 223
HAPPY HOLIDAYS!
December 23, 2010
IN THIS ISSUE
1.  Trends Report 2010
2.  Creativity: Art vs. Craft: An Industry Debate
3.  The Art and Economics of Charcuterie, Part 7
4.  Hangover Remedies 2011
5.  Technique: Canning Mandarin Orange Aigre-Doux
6.  Launching the 2010 StarChefs.com Salary Survey: Enter for a Chance to Win a Vita-Prep® 3 by Vitamix
7.  On Sale: StarChefs.com International Chefs Congress Mainstage DVDs
8.  Photo Galleries from Our Recent Tastings
9.  Featured Video: Chicken Liver Parfait from David Varley at Bourbon Steak
10.  Featured Cookbook: Tom Stevenson's Champagne and Sparkling Wine Guide
11.  Top 10 Jobs from the StarChefs.com JobFinder
12.  Featured Chef to Know: Adam Schop of Nuela - New York, NY
13.  Recipe for The Golden Lady by Mixologist Josh Dov of Fat Fish - Los Angeles, CA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Bakers Pride
 1. Trends Report 2010
Recounting the culinary year from the rebirth of big-time operations to the changing role of the chef.
http://www.starchefs.com/cook/features/2010-starchefs-culinary-trends-report
 2. Creativity: Art vs. Craft: An Industry Debate
Caught on tape: presenters and attendees share their disagreements, ponderings, and reactions to the theme of the 2010 StarChefs.com International Chefs Congress.
http://www.starchefs.com/cook/features/creativity-art-vs-craft-StarChefs-ICC-2010
 3. The Art and Economics of Charcuterie, Part 7
Meat's met its match: Chef Bobby Hellen of New York City's Resto shares the back story on his boudin blanc.
www.starchefs.com/cook/features/charcuterie/bobby-hellen
 4. Hangover Remedies 2011
Our hangover remedy dream list with a Chicago twist: hotdogs, lamb crêpes, and spicy duck wings.
http://www.starchefs.com/cook/features/hangover-remedies-2011
 5. Technique: Canning Mandarin Orange Aigre-Doux
Capture and can one of winter's few rays of sunshine with Chef Paul Virant's sour-sweet preserved mandarins.
http://starchefs.com/cook/events/studio/techniques/canning-mandarin-orange-aigredoux
 6. Launching the 2010 StarChefs.com Salary Survey: Enter for a Chance to Win a Vita-Prep® 3 by Vitamix
Weigh in on what you bring in-we're tallying up industry salaries for 2010!
http://www.starchefs.com/cook/features/editors_dish/salary_survey/2010
 7. On Sale: StarChefs.com International Chefs Congress Mainstage DVDs
Only $199 for our best DVD collection yet! The 2010 ICC Mainstage Presentations, featuring Thomas Keller, Dan Barber, Charlie Palmer, Albert Adrià and many more world famous chefs!
http://www.starchefs.com/shopping
 8. Photo Galleries from Our Recent Tastings
Photo galleries from the 2010 WCR (Women Chefs & Restaurateurs) National Conference, and from our recent tastings, including Chef Albert Ventura of Coure in Barcelona, Spain, and Chef David Feau at the Royce Restaurant in Pasadena, California.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Video: Chicken Liver Parfait from David Varley at Bourbon Steak
For Chef David Varley's meaty parfait, seared chicken livers finish cooking in the Vitamix.
http://www.starchefs.com/cook/videos/grass-kickin-chicken-liver-parfait
 10. Featured Cookbook: Tom Stevenson's Champagne and Sparkling Wine Guide
January 2002
Wine Appreciation Guild, Limited

Pop this open for your next celebration, whether it's a late-night, back-of-the-house party or a toast to a successful holiday season service. This handy pocket edition of Tom Stevenson's guide to Champagne covers the basics of how sparkling wine is made and how to store and serve sparkling wines. It also includes helpful lists of styles, basic divisions of sweetness, vintage and non-vintage, grape varieties, color, and degree of mousse (bubbly foam). An ideal gift for the bubbly imbiber in your life.

http://www.starchefs.com/cook/cookbooks_keywords/Champagne %20and%20Sparkling%20Wine
Clean Seas - Sustainable Seafood
 11. Top 10 Jobs from the StarChefs.com JobFinder
Line Cooks
Gramercy Restaurant Hiring Passionate, Dedicated Cooks
Resto
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273720&positionid=

Pastry Chef
Experienced Fine Dining Pastry Chef with at Least 3 Years Experience Wanted
Las Vegas, NV
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273921&positionid=

Sous Chef
Experienced Sous Chef Wanted for Top Notch, High Volume Seafood Restaurant
Las Vegas, NV
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273920&positionid=

Maitre D
Maitre D with Passion for Local Ingredients & Great Wine Wanted
Resto
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273940&positionid=

Pastry Chef
Restaurant Group Seeks Experienced Pastry Chef: Live & Work near the Beach!
Honest Management
East Hampton, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273960&positionid=

Executive Chef
Creative Director for High End Catering Company with Small Boutique Restaurant
Louisville, KY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273980&positionid=

Chef
The Iconic Beverly Wilshire seeks Experienced Restaurant Chef
Beverly Wilshire, A Four Seasons Hotel
Beverly Hills, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273981&positionid=

Design Intern
Great Opportunity at Online Culinary Magazine for Creative, Ambitious Designer
StarChefs.com
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=273880&positionid=

Executive Chef
Upscale Restaurant Venture Seeks Experienced Chef to Manage Food & Beverage Outlets
The Fairfax Embassy Row Hotel
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=274001&positionid=

Food and Beverage Director/General Manager
Excellent Opportunity to Open and Manage Brand-new Entertaining Venue
World Cafe Live
Wilmington, DE
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=274020&positionid=
 12. Featured Chef to Know: Adam Schop of Nuela - New York, NY
43 West 24th Street
New York, NY 10010
Restaurant Email: amike80@hotmail.com

CHEF FACTS
Born: 1975
Cusine: Coastal-inspired Latin cuisine
Began Career: 1991
Culinary School: The Culinary Institute of America, Hyde Park, NY
Work History: Scottsdale, AZ: Zinc Bistro, Michael's at the Citadel, Lon's at the Hermosa Inn; Chicago, IL: De La Costa
Mentor(s): Michael De Maria, Matt Carter, Christopher Gross, Douglas Rodriguez, James McDevitt, Bob Lynn
Affiliations: We do a lot of charity events.

NOTABLE DISH(ES):
Salmon Belly Quiche with Key Lime, Horseradish, Green Apple, and Sage Salt

FAST FACTS
Restaurant Recs: Hot Doug's, but be sure to call. He's closed like every 14th day.
Kitchen Tool(s): Vita-Prep
Interview Question: I ask them what their favorite meal was. Were they paying attention? Do they have a favorite meal? Is it in line with what I think their favorite meal should be? If they can talk about 14 courses that they ate, then you can get a clue about who they are and what they're into.
Flavor Combo(s): I like grapefruit, duck fat, and artichokes (or fava beans).
Fave Cookbook(s): French Laundry Cook Book by Thomas Keller
Chef to Cook for You: Daniel Boulud-the stuff he cooks on after dark is awesome. He makes great ingredient-driven cuisine with a high level of execution.
Culinary Travel: Spain-I love what they're doing, not just in the high-concept places, but just going to La Boqueria in Spain and sitting at the Pintxo bar and having chipirones and pulpo at 10am, then a coconut drink at the juice bar and some ham - seeing produce at that level is amazing. The monkfish is perfectly white and the razor clams are impeccable. When we get them here, we have to send 30 percent of them back.
Steelite 13. Recipe for The Golden Lady by Mixologist Josh Dov of Fat Fish - Los Angeles, CA
Adapted by StarChefs.com
December 2010

Yield: 1 Cocktail

INGREDIENTS:
¼ Golden Delicious apple, cut into chunks
½ ounce simple syrup
2 ounces 42 Below vodka
1 ounce plum wine
½ ounce apple juice, cloudy if possible
½ ounce champagne
Dash of cranberry juice

METHOD:
Muddle the apple chunks with a ½ ounce of simple syrup in a shaker. Add the vodka, plum wine, and apple juice. Shake. Strain the mixture into a chilled martini glass to strain out the apple chunks. Top with champagne and lightly drizzle cranberry juice to layer the bottom of the martini with a subtle, translucent red.

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

StarChefs.com . . . the magazine for culinary insiders

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