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8. 2011 ICC Tickets: Special Pricing Schedule!
Early registration is over, but don't miss these discounts! Working Restaurant Passes are going for $250 until March 15 and $350 until June 30.
http://www.starchefs.com/cook/events/icc/2011
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10. Photo Galleries from Our Recent Tastings
Photo Galleries from our recent tastings in Houston, including Beaver's Ice House, Le Mistral, Kata Robata, and more, as well as Dirk Flanigan at the James Beard House in New York.
http://www.starchefs.com/cook/photo-gallery
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12. Featured Cookbook: Cooking the Cowboy Way
Recipes Inspired by Campfires, Chuck Wagons, and Ranch Kitchens
Grady Spears with June Naylor
September 2009
Andrews McMeel Publishing
Cowboy-turned-chef Grady Spears presents a focused, food-oriented guide to life lived "the cowboy way." With years spent in the saddle, Spears has intimate knowledge of the grit and gristle of the cowboy life, as well as a keen intuition for the kinds of food capable of satisfying a cowboy's well-earned hunger. Chapters are divided by region, starting with the Brazos River Cowboys of Graham Texas and traveling through cowboy cultures in Arizona, Alberta, Florida, and Missouri. Spears provides authentic recipes for each region, e.g., "Vaquero Migas" (Mexican cowboy scrambled eggs) out of Fort Worth, and even doses out an anecdote here and there to flesh out the cowboy experience. What pervades the book and seems to define the whole cowboy ethos is a healthy respect for the land and the animals that depend on it. Spears demonstrates that cowboy cooking isn't all about hearty portions, smoky flavors, or well-marbled meats. Cowboy cooking at its finest is intuitively sustainable. And as much as the work of a cowboy depends on maintaining a balance with the land, the meal of a cowboy should reflect that-and Spears' book pays homage.
http://www.starchefs.com/cook/cookbooks_keywords/grady spears | |
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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.starchefs.com/vitamix
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13. Top 10 Jobs from the StarChefs.com's JobFinder
Sous Chef
Talented Sous Chefs for Luxury Hotel Wanted
Hotel Za Za
Houston, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275760&positionid=
Chef de Cuisine
Critically Acclaimed Restaurant Seeks Talented Chef
Interim Restaurant & Bar
Memphis, TN
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275400&positionid=
Sous Chef
Join Chef Patrick O'Connell's Team in Beautiful Legendary Kitchen
The Inn at Little Washington
Washington, VA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275421&positionid=
Chef de Cuisine
Benefits in Our Seasonal, Landmark Kitchen Include Ski Pass & 2 mo. Paid Vacation
Snake River Grill
Jackson Hole, WY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275680&positionid=
Executive Pastry Chef
Looking for a creative and Avant Garde Executive Pastry Chef
The Ritz-Carlton, Buckhead
Atlanta, GA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=274463&positionid=
Culinary Instructor
Teach Your Passion
The Art Institute
Austin, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275381&positionid=
Baking & Pastry Sous Chef
Rising Star & James Beard Nominee Chef looking for Sous Chef
Pura Vida
Atlanta, GA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275604&positionid=
F&B Manager
Fine Dining, Wine-Wise Manager for Celebrated, Innovative Restaurant
NINE-TEN Restaurant/Grande Colonial
La Jolla, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275261&positionid=
Cook
Enviable M-F Schedule at Private Restaurant in Prudential Center
Edwards Angell Palmer & Dodge LLP
Boston, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275720&positionid=
Chef
We're expanding! Come join our growing company.
Barcelona Restaurant Group
Atlanta, GA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275668&positionid=
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14. Featured Chef to Know: Robert del Grande of RDG + Bar Annie
1800 Post Oak Boulevard
Houston, TX 77056
(713) 840-1111
CHEF FACTS
Other Restaurants: Rio Ranch, Café Express, Taco Milagro, The Grove
Cuisine: Southwestern
Born: 1954
Began Career: 1981
Mentor(s): I've learned something from just about everyone over the years. To have had the opportunity to observe and to have collaborated with so many fine chefs has been a great form of mentoring.
Protégée(s): Ben and Maryanne Berryhill, Emit Fox.
Awards: 1998 Culinary Award, Chef of the Year; 1992 James Beard Foundation Best Chef Southwest; Who's Who of Cooking in Texas; Food & Wine Honor Roll of American Chefs
Affiliations: JBF, RCA
Languages Spoken: Kitchen French, kitchen Spanish
NOTABLE DISH(ES): Texan Pecan Pie; Crispy Striped Bass with Parsley Lemon Butter
FAST FACTS
Restaurant Recs: Goode Company BBQ for bbq pork ribs, brisket, jalapeno Czech sausages, bbq turkey, and bbq chicken
Kitchen Tool(s): Basting brush, pens
Interview Question: Do you consider yourself lucky? Are you pessimistic or optimistic?
Flavor Combo(s): I love the combination of spicy flavors with anise-related flavors. Shaved fennel and Serrano chilies would be a good example. Add a little ripe avocado and it's perfect.
Fave Cookbook(s): Cookbooks by Diana Kennedy
Chef to Cook for You: I love to watch regional cooks at work, to taste rustic dishes with a long history that are filled with myth and magic and spirit.
Culinary Travel: Any place with a great local cuisine and a great local beach.
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 15. Recipe for Lemon Scented Bryan Farms Chicken, Fried Brussels Sprouts, Banyuls Vinegar, and Parmesan from Chef Mike Potowski of Benjy's On Washington - Houston, TX
Adapted by StarChefs.com
February 2011
Yield: 4 Servings
INGREDIENTS:
2 free-range, de-boned chickens
½ cup duck fat
¼ cup mirin
¼ cup dry vermouth
¼ cup chicken stock
2 sprigs thyme
2 bay leaves
Zest of 2 lemons
Sea salt and freshly ground black pepper
6 cups soybean oil
2 cups Brussels sprouts, quartered
2 tablespoons Banyuls vinegar
2 tablespoons grated parmesan cheese
METHOD:
Put the chicken breasts into one cryovac bag and all the de-boned dark meat into the other cryovac bag. Combine the duck fat, mirin, dry vermouth, chicken stock, thyme, bay leaves, and lemon zest and divide between both bags; seal tightly. Put the marinated chicken into a cooler overnight.
Bring 4 gallons of water to 64°C. Submerge the cryovac chicken in the water bath for 1 hour. Remove the chicken from the bags and pat dry. Season the meat with sea salt and pepper. Sear in a hot oiled pan until the skin is crispy.
Heat the soybean oil to 350°F. Fry the brussels sprouts for 3 minutes, or until golden brown. Remove and place on towels to drain. Put the fried brussels sprouts in a medium-sized mixing bowl and toss with the Banyuls vinegar, parmesan cheese, and sea salt. For each serving, plate 1 chicken breast, leg, and thigh over the brussels sprouts.
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