The Dishrag Newsletter
Issue 229
 
March 9, 2011
IN THIS ISSUE
1.  The 2011 Houston Rising Stars: Who They Are and Why They Shine
2.  The StarChefs.com Travel Guide: Where to Eat, Sip, and Stay in Houston
3.  Houston Rising Stars: Interviews, Biographies, and Recipes
4.  Act Now to Get Discounted StarChefs.com ICC Passes
5.  Take the 2010 StarChefs.com Salary Survey!
6.  The 2011 StarChefs.com International Pastry Competition
7.  Photo Galleries from Our Recent Tastings
8.  Featured Video: Food & Wine People's Choice Jamie Bissonnette
9.  Featured Cookbook: Gift of Southern Cooking
10.  Top 10 Jobs from the StarChefs.com's JobFinder
11.  Featured Chef to Know: Claire Smith of Canopy and Shade - Houston, TX
12.  Recipe for House-cured Hamachi, Texas Ruby Red Grapefruit, and Wasabi Greens from Chef Mike Potowski of Benjy's - Houston, TX
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Highland Park
 1. The 2011 Houston Rising Stars: Who They Are and Why They Shine
Breaking down and basking in the big-hearted culinary brilliance of the Bayou City, one Rising Star at a time.
http://www.starchefs.com/cook/features/editors_dish/rising_stars/2011/houston
 2. The StarChefs.com Travel Guide: Where to Eat, Sip, and Stay in Houston
Dig into the rich, diverse culinary scene, and all around savory swagger, of the fourth largest city in the nation.
http://www.starchefs.com/cook/features/travel/houston/where-to-eat
 3. Houston Rising Stars: Interviews, Biographies, and Recipes
From locally foraged lichen to curried goat and chawan mushi, Houston Rising Stars are serving an eclectic mix of cuisines and have personalities to match.
http://www.starchefs.com/cook/chefs/2011-houston-rising-stars
 4. Act Now to Get Discounted StarChefs.com ICC Passes
Buy your Working Restaurant Pass to the 2011 ICC now and save: $250 until March 15, $295 until April 15, $350 until June 30, $395 until July 30, and $450 after August 1.
http://www.starchefs.com/cook/events/icc/2011
 5. 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
 6. The 2011 StarChefs.com International Pastry Competition
Step up to the hot plate: it's our second year, and we're calling all competitive pastry chefs to register for the bittersweet battle. But you'd better hurry! Application deadline: March 15!
http://www.starchefs.com/cook/events/pastry-competition-2011
 7. Photo Galleries from Our Recent Tastings
Photo Galleries from our recent tastings at Mai Cuisine, Kittichai, Recette, and Belleville in New York, Houston's Urban Harvest Farmer's Market, and the best food porn from the 2010 ICC.
http://www.starchefs.com/cook/photo-gallery
 8. Featured Video: Food & Wine People's Choice Jamie Bissonnette
2011 People's Choice Best New Chef and 2009 StarChefs.com Rising Star Jamie Bissonnette of Coppa uses a little Vitamix magic for his Idiazabal Soup.
http://www.starchefs.com/cook/content/idiazabal-soup-blood-sausage-ragu-and-apple-butter
 9. Featured Cookbook: Gift of Southern Cooking:

Recipes and Revelations from Two Great Southern Cooks
Louis Edna and Scott Peacock
March 2003
Knopf Publishing Group


2004 James Beard Award Nominee and 2004 IACP Award Nominee Edna Lewis-whose The Taste of Country Cooking has become an American classic-and Alabama-born chef Scott Peacock join forces in this remarkable collection of 225 recipes and reflections on Southern food. What makes this book unique is that it represents the blending of different styles of Southern cooking: Miss Lewis's Virginia country cooking and Scott's Alabama foods, liberally seasoned with Native American, Caribbean, and African influences, as well as neglected traditional recipes that the two cooks, in their years of research together, unearthed and made their own.


http://www.starchefs.com/cook/cookbooks_keywords/gift of southern cooking
Waring Commercial 
 10. Top 10 Jobs from the StarChefs.com's JobFinder
Banquet Sous Chef
Luxury Boutique Hotel Making Exciting New American Cuisine Now Hiring
Alden Hotel
Houston, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276303&positionid=

Sous Chef
Talented Sous Chefs Sought to be at the Center of the Action
Hotel ZaZa
Houston, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275760&positionid=

Chef de Cuisine
Looking for Energetic, Talented Chef to work alongside our James Beard Nominated Chef/Owner
Jackson, MS
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276400&positionid=

Executive Chef
High Volume Quaint Cafe Seeks Young Creative Chef
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276080&positionid=

Sous Chef
Amazing Top Restaurant in Old San Juan - Beautiful Weather an Added Bonus!
Marmalade Restaurant and Wine Bar
San Juan, Puerto Rico
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276100&positionid=

Sous Chef
Join our Sunny Campus Staff - Great Pay & Benefits!
University of San Diego
San Diego, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=275846&positionid=

Line Cook
Join One of DC's Most Talked About Restaurants
Michael Mina's Bourbon Steak
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=630&t=e&v=276442

Head Chef
Experience the Beauty & Wonder of Alaska in Fishing Lodge
Alaska Expedition Company
Tsiu River, AK
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276302&positionid=

Sommelier
Join Our Intimate 5 Diamond Restaurant with Extensive Wine Cellar
Wheatleigh
Lenox, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276280&positionid=

Bartender
Award Winning Nantucket Restaurant Now Hiring FOH
Boarding House + the Pearl
Nantucket, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276381&positionid=


 11. Featured Chef to Know: Claire Smith of Canopy and Shade - Houston, TX
250 West 19th Street
Houston, TX 77008
(713) 863-7500

CHEF FACTS
Cuisine: Fresh, seasonal, and global comfort

Born: 1965
Culinary School: California Culinary Academy, San Francisco, CA
Stages: San Francisco, CA: Greens; Oakland, CA: Oliveto
Work History: San Francisco, CA: Greens; Oakland, CA: Oliveto
Mentor(s): Alice Waters and Annie Sommerville
Protégé(s): Jeb Stuart
Awards: 1995 Esquire Magazine Best New Restaurant of the Year; 1997 My Table Magazine Best Up and Coming Chef; 1998 Winner of the First Annual TBS/Cooking Light Dinner and a Movie; 2004 My Table Magazine Restaurateur of the Year
Affiliations: LDE
Languages Spoken: French

NOTABLE DISH(ES): Lamb Stew with Currants over Polenta

FAST FACTS
Restaurant(s) off the Beaten Path: Teotihuacan for a beef fajita taco
Kitchen Tool(s): Dough knife for everything from rolling tart shells to scaling bread loaves
Interview Question: Can you work well with others?
Flavor Combo(s): Berries and cream, like buttermilk panna cotta and flavorful fresh raspberries
Fave Cookbook(s): La Technique by Jacques Pépin
Nordaq Fresh 12. Recipe for House-cured Hamachi, Texas Ruby Red Grapefruit, and Wasabi Greens from Chef Mike Potowski of Benjy's - Houston, TX
Adapted by StarChefs.com

March 2011

Yield: 4 Servings

INGREDIENTS

House-cured Hamachi:
½ pound kombu kelp
Zest of 2 lemons
Zest of 2 limes
Zest of 2 oranges
½ cup sea salt
2 tablespoons sugar
1 jalapeño, minced
1 bunch cilantro
1 bunch flat leaf parsley
1 pound hamachi, skin on

Citrus Dressing:
¼ cup freshly squeezed orange juice
¼ cup freshly squeezed lemon juice
¼ cup mirin
¼ cup white soy sauce

To Assemble and Serve:
½ cup Ruby Red grapefruit supremes
1 ounce wasabi greens
4 tablespoons fruity olive oil
Sea salt

METHOD

For the House-Cured Hamachi:
Put the kombu in warm water for 2 minutes. Remove and pat dry. Mix all the citrus zests with the salt, sugar, and jalapeño. Rub the hamachi with the salt mixture thoroughly. Lay the kombu out on a large piece of plastic wrap and top with the cilantro and parsley. Put the hamachi on the herbs and wrap the kombu around it tightly with the plastic wrap. Wrap again with another piece of plastic wrap. Put the hamachi in the cooler for at least 24 hours. Remove the hamachi from the kombu wrap and rinse under cold water. Pat dry and put in the cooler for at least 2 more hours.

For the Citrus Dressing:
Combine the orange juice, lemon juice, mirin, and white soy sauce in a bowl, and whisk thoroughly.

To Assemble and Serve:
Remove the skin and veins from the cured hamachi. Slice the hamachi across the grain to desired thickness. Plate the hamachi and season lightly with salt. Top with grapefruit supremes, wasabi greens, olive oil, sea salt, and 2 tablespoons of Citrus Dressing.
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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