The Dishrag Newsletter
Issue 224
 
January 12, 2010
IN THIS ISSUE
1.  Recession Busters Vol. 4
2.  The Young Guns of Chicago Pastry
3.  Chef Feature: Bill Kim of Urbanbelly
4.  Letter from the Editor Vol. 68: Sweet on Chicago Pastry
5.  Technique: Chartreuse Candy at Custom House Tavern
6.  On the Plate: The Architecture of Pastry with North Pond's Greg Mosko
7.  Take the 2010 StarChefs.com Salary Survey!
8.  On Sale: StarChefs.com International Chefs Congress Mainstage DVDs
9.  Photo Galleries from Our Recent Tastings in Chicago
10.  Featured Video: Tempering Chocolate with Meg Galus at Hotel Sofitel
11.  Featured Cookbook: Alice Medrich's Pure Dessert
12.  Top 10 Jobs from the StarChefs.com JobFinder
13.  Featured Chef to Know: Ben Roche of Moto
14.  Recipe for Honey Pecan Tuiles by Pastry Chef Malika Ameen, formerly of Aigre Doux - Chicago, IL
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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.

 1. Recession Busters Vol. 4
What's a pastry chef to do in a recession? Miniaturize! Meg Galus proves that petite pastry not only preserves profit margins, it propels creativity.
http://www.starchefs.com/cook/features/recession-buster-volume-4
 2. The Young Guns of Chicago Pastry
Chi-Town loves its sweets, and these seven pastry chefs are among its ambitious (and enviably young) vanguard.
http://www.starchefs.com/cook/features/up-and-coming-pastry-chefs-II
 3. Chef Feature: Bill Kim of Urbanbelly
Culinary matchmaker Bill Kim brings two countries together in one bowl at Chicago's Asian-Latin Belly Shack.
http://www.starchefs.com/cook/features/Chef-Bill-Kim
 4. Letter from the Editor Vol. 68: Sweet on Chicago Pastry
The low-down on the flourishing pastry scene in Chicago.
http://www.starchefs.com/cook/features/letter_from_editor/vol68/2010-chicago-pastry
 5. Technique: Chartreuse Candy at Custom House Tavern
Step aside, Candy Man. Bryce Caron transforms centuries of history, five years of aging, and 130 herbs, plants, and flowers into candy (for grown-ups) at Custom House.
http://starchefs.com/cook/events/studio/techniques/chartreuse-candy
 6. On the Plate: The Architecture of Pastry with North Pond's Greg Mosko
One man, one plate, and one dessert: a visual guide to the architecture of pastry plating.
http://www.starchefs.com/cook/features/plating/vol26/pastry-plating-North-Pond-Restaurant-Chicago

 7. Take the 2010 StarChefs.com Salary Survey!
Weigh in on what you're bringing in for a chance to win a Vita-Prep® 3 by Vitamix.
http://www.starchefs.com/cook/features/editors_dish/salary_survey/2010
 8. 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
 9. Photo Galleries from Our Recent Tastings in Chicago
Sweet and Savory Tastings from every facet of the Chicago culinary scene from Graham Elliot to Vie
http://www.starchefs.com/cook/photo-gallery
 10. Featured Video: Tempering Chocolate with Meg Galus at Hotel Sofitel
Pastry Chef Meg Galus demos a classic chocolate technique in the kitchens of Hotel Sofitel.
http://www.starchefs.com/cook/videos/chocolate-bonbon-nougat-ganache
 11. Featured Cookbook: Alice Medrich's Pure Dessert
True Flavors, Inspiring Ingredients, and Simple Recipes
January 2007
Artisan Publishing

The emphasis is on flavor in this collection of "simple, ingredient-driven recipes" made from "fresh, artisanal, organic, natural, or otherwise distinguished 'real' ingredients." You won't find any frosted, sweet-enough-to-rot-your-teeth creations here, but the results of these recipes will be delicious, inventive, and more than enough to impress any guest. How could you go wrong with a Milk Chocolate Sorbet or a Plum and Almond Tart? With the full-color photographs, original suggestions and advice, you will be trading in your store-bought frosting for a jar of honey in no time.
http://www.starchefs.com/cook/cookbooks_keywords/Pure%20Dessert
Vita-Mix vitamix XL
The Vita-Mix® XL™
1.5 gallon real blending capacity
4.2 peak HP motor
Increase efficiency with only one blending cycle
Click here for more info: www.vitamix.com/xl
 12. Top 10 Jobs from the StarChefs.com JobFinder
Executive Chef
Private Country Club Located on the Water in Beautiful North Woods Seeks Chef
Rhinelander Country Club
Wisconsin
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274461&positionid=

Baker/Pastry Chef
Bring Your French & American Pastry Skills to Paradise
Anonymous
Caribbean
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274520&positionid=

Executive Pastry Chef
Looking for Creative, Avant Garde Pastry Chef with 4 Star/Michelin Experience
The Ritz-Carlton, Buckhead
Atlanta, GA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274463&positionid=

Pastry Chef
Amazing Opportunity, Awesome Group, Career Growth Opportunities + Great Benefits
Buddakan
Philadelphia, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274460&positionid=

Working Executive Chef
Proven Leader & Innovator Wanted for Independent Artisan Italian Restaurant
Wild Truffle
Wisconsin
http://www.starchefsjobfinder.com/js-jobinfo.php?s=408&t=e&v=274340

Pastry Cook
Join Relais & Chateaux Grand Chef William Bradley's Awarded Restaurant
Addison
San Diego, CA
http://www.starchefsjobfinder.com/emp-jobinfo.php?s=399&t=e&v=274242

Pastry Sous Chef
Your Future Awaits at San Francisco's Luxury, Landmark Hotel!
Fairmont San Francisco
San Francisco, CA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=392&t=e&v=274221

Baker/Pastry Chef
Upscale Restored Antebellum Restaurant & Bakery Seeks Pastry Chef
Hamptons
Sumter, SC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274560&positionid=

Restaurant Floor Manager
Join one of Esquires' Best New Restaurants
Mercat a la Planxa
Chicago, IL
http://www.starchefsjobfinder.com/emp-jobinfo.php?s=928&t=e&v=273081

Chef de Partie
Chef with Western-Chinese Cuisine Experience to Manage Multi Unit Property
The Setai
South Beach, FL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=406&t=e&v=274360
 13. Featured Chef to Know: Ben Roche of Moto
945 West Fulton Market
Chicago, IL 60607
Restaurant E-Mail: broche@motorestaurant.com
Phone (312) 491-0058

RESTAURANT FACTS
Seats: 50-75
Tasting Menu: Yes $75/$155/$175
Kitchen Staff: 1.5

CHEF FACTS
I like to deliver a bit of the "huh?...Wow!" factor

Born: 1982
Began Career: 2002
Culinary School: Johnson & Wales University, Providence, RI
Grad Year: 2002
Stages: England: Tylney Hall
Work History: Chicago, IL: Houston's, Charlie Trotter's
Mentor(s): Homaro Cantu, Scott Stegman, Matthias Merges, Salvador Dali
Protégées: Andreas Exharos, Lee Wolen
Affiliations: Taste#, Poptech!, many charities
Languages Spoken: Basic Spanish

NOTABLE DISHES
Doughnut Forms; Dessert Nachos

FAST FACTS
Restaurant Recs: Sushi Tanoshii for fish and chips, but only when Chef Mike crushes it with his hands
Kitchen Tool(s): Food replicator - to initiate the ability to sustainably feed in space
Interview Question: Do you have anything to lose? If the answer is no, then this chef is willing to devote themselves fully.
Flavor Combo(s): Juniper, quinine and carbonic acid, with a hint of lime. These flavors are plentiful year-round and always delicious.
Fave Cookbook(s): Get in the Van by Henry Rollins - it's not exactly about cooking, but it is inspirational for life.
Chef to Cook for You: Charlie Trotter - it would probably be a most excellent and tasty experience.
Culinary Travel: The Food Development Division of NASA because I believe they offer the most (and literally!) intergalactic dining experience this side of the Milky Way.
Hobart Logo 14. Recipe for Honey Pecan Tuiles by Pastry Chef Malika Ameen, formerly of Aigre Doux - Chicago, IL
Adapted by StarChefs.com
January 2011

INGREDIENTS:
8 ounces unsalted butter, melted
8 ounces 10X sugar
5.9 ounces wildflower honey
8.5 ounces all-purpose flour
8.5 ounce egg whites, room temperature
Chopped pecans
Simple syrup

METHOD:
Preheat the oven to 300°F. Paddle the butter and sugar until combined. Add the wildflower honey. Begin adding the flour, alternating with the egg whites, and beat until smooth. Spread the batter onto a cutout over a silicone baking mat for your chosen tuile shape. Toss chopped pecans with just enough simple syrup to coat and sprinkle over the tuiles. Bake in the preheated oven with a low fan until done.
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StarChefs.com . . . the magazine for culinary insiders

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