The Dishrag Newsletter
Issue 225
 
January 21, 2010
IN THIS ISSUE
1.  Emotion, Memory, and the Senses in Experiential Cuisine at El Celler de Can Roca
2.  Ferran Adrià, El Bulli, and the High Cost of Bright Ideas
3.  Josean Alija: Master of Minimalist Cuisine
4.  San Sebastián Gastronomika 2010: Culinary Currents on Spain's North Shore
5.  How StarChefs and the Trade Commission of Spain Sent Six Chefs Packing
6.  Take the 2010 StarChefs.com Salary Survey!
7.  On Sale: StarChefs.com International Chefs Congress Mainstage DVDs
8.  Photo Galleries from Our Recent Tastings
9.  Featured Video: Juan María Arzak at Gastronomika 2010
10.  Featured Cookbook: Culinaria Spain
11.  Top 10 Jobs from the StarChefs.com JobFinder
12.  Featured Chef to Know: Andoni Luis Aduriz of Mugaritz - Errenteria, Spain
13.  Recipe for Potato Foam with Duck Liver and Caviar from Chef Sergi Arola of Arola - Barcelona, Spain
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Austrailian Beef & Lamb
 1. Emotion, Memory, and the Senses in Experiential Cuisine at El Celler de Can Roca
Family Matters: Basking in the glow of the fraternal magic behind one of the best restaurants in Spain.
http://www.starchefs.com/cook/features/chef-joan-jordi-josep-roca
 2. Ferran Adrià, El Bulli, and the High Cost of Bright Ideas
As the restaurant verges ever closer to its "end" date, we ask a simple question: did El Bulli fail?
http://www.starchefs.com/cook/features/ferran-adria-el-bulli-restaurant
 3. Josean Alija: Master of Minimalist Cuisine
Josean Martínez Alija wants to shock you. Exploring the everyday exoticism at Restaurante Guggenheim in Bilbao, Spain.
http://www.starchefs.com/cook/features/chef-josean-martinez-alija
 4. San Sebastián Gastronomika 2010: Culinary Currents on Spain's North Shore
A dozen years into the gastronomic culinary conference in San Sebastián, reflecting among the culinary elite.
http://www.starchefs.com/cook/features/gastronomika-san-sebastian-2010
 5. How StarChefs and the Trade Commission of Spain Sent Six Chefs Packing
Stars and sardines in their eyes: catching up with six chefs, fresh from their Foods from Spain-sponsored tour of the country.
www.starchefs.com/cook/features/chefs-travel-spain
 6. 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
 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 our recent tastings in Houston, including Anvil, Hugo's, and RDG, and in Chicago, including Old Town Social and Japonais.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Video: Juan María Arzak at Gastronomika 2010
Squid ink, whiskey, eucalyptus, and instant condensation! Chef Juan María Arzak demonstrates his Bonito del Norte at Gastronomika 2010.
http://www.starchefs.com/cook/videos/lightly-smoked-bonito-del-norte-tuna
 10. Featured Cookbook: Culinaria Spain

Marion Trutter, Editor
September 2008
H.F. Ullmann

Culinaria Spain bases itself on the premise that Spanish cuisine, though well loved and increasingly sought after, is misunderstood and at least until recently, recognized for only a few of its myriad dishes. While paella and sangria enjoy deserved popularity among conventional diners, they are barely the tip of the iceberg that Spanish cuisine has to offer. Editor Marion Trutter breaks up the recipes of Spain by regions, which is natural as they are topographically responsible for the drastic variations in Spanish cuisine. In Basque and Cantabrian cuisine, for example, fresh fish and shellfish feature heavily, while further south in La Rioja, the major sources of protein are the sheep and game of the surrounding mountains. The book teems with hundreds of recipes, complete with history and photographs of Spain's multitude of micro-cultures. It is the ideal resource for any cook eager to explore the culinary mosaic that is Spanish cuisine.

http://www.starchefs.com/cook/cookbooks_keywords/Culinaria
The iSi Whipper: Endless Possibilities
 11. Top 10 Jobs from the StarChefs.com JobFinder
Sous Chef
Acclaimed, Scenic Cape Cod Restaurant Hiring Energetic, Ambitious Sous Chef
Winslow's Tavern
Wellfleet, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275000&positionid=

Chef de Cuisine
Award Winning Hotel Looking for Extremely Talented, Passionate, Dedicated Chefs
The Setai
South Beach, FL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274963&positionid=

Executive Chef
Seeking Next Rising Star Chef to Take the Helm New Park Ave Restaurant
Bread & Tulips
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274962&positionid=

Pastry Chef
Luxury Five Diamond Restaurant Seeking Skilled, Experienced Pastry Chef
Anonymous
Massachusetts
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274961&positionid=

Chef de Partie
Join us in Little Cayman - Housing and Scuba Privileges Included!
Southern Cross Club
Little Cayman, Caribbean
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274900&positionid=

Sous Chef
Kimpton Restaurant is Seeking Talented, Motivated & Experienced Sous Chef
Firefly
Washington, DC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274820&positionid=

Chef de Cuisine
Make a Smart Career Move - Join Stanford's Dining Services
Stanford University Dining
Stanford, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274801&positionid=

Sous Chef
Michelin Star Restaurant Seeking Sous Chef!
Madera, Rosewood Sand Hill
Menlo Park, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274800&positionid=

Executive Chef
Robert Wiedmaier Seeks Creative, Motivated, Experienced Executive Chef
Washington, DC-MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274782&positionid=

Executive Pastry Chef-
Work with 2x JBA-Winning Chef & Owner of Multiple High Profile Restaurants
Anonymous
Southern CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274780&positionid=
 12. Featured Chef to Know: Andoni Luis Aduriz of Mugaritz - Errenteria, Spain
Otzazulueta Baserria
Aldura Aldea 20 zk
Errenteria, Gipuzkoa, 20100 Spain
Phone: +34 943-522-455

Favorite Tool: Hands are the first tools that you use to cook. They are good for feeling the texture of the product, and they are also the point between technology and your ideas.
Chef You Most Admire: There are many chefs that I admire. I couldn't name just one.
Underappreciated Ingredient: The best ingredients are attention to detail and common sense.
Hobart Logo 13. Recipe for Potato Foam with Duck Liver and Caviar from Chef Sergi Arola of Arola - Barcelona, Spain
Adapted by StarChefs.com

Yield: 2 Servings

INGREDIENTS:
150 grams fresh duck liver
Salt and white pepper
500 grams Mona Lisa potatoes
1 liter cream
50 grams Beluga caviar
½ glass thick duck stock


METHOD:
Prepare a terrine with the duck liver by crumbling the duck liver into small uniform pieces and cooking it on a very low heat while mixing it with your fingers. Season and refrigerate for 8 hours.

Peel the potatoes, break them into pieces with a spoon, and boil them in plenty of salted water for approximately 10 minutes. Drain the potatoes, reserving the water; wash them and mix with the cream, using a standing mixer to achieve a very fine mixture. Add 200 milliliters of the reserved potato cooking water. Allow the mixture to rest, and when it has cooled, transfer to a siphon bottle. Charge and allow to rest in the refrigerator for a few hours.

To Assemble and Serve:
Put a piece of the terrine that has been seared on all sides in a martini glass. Cover with some caviar and surround with plenty of potato foam. Finally, form a ring of duck stock over the foam.
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