The Dishrag Newsletter
Issue 231
 
April 1, 2011
IN THIS ISSUE
1.  Letter from the Editor, vol. 72: The Time and Place for Nordic Cuisine
2.  Creative Spaces
3.  The Taste of Place: Taking Cuisine Beyond City Limits
4.  Wrap-up: Arets Kock 2011
5.  Mathias Dalgren Video Interview
6.  Dining for a Cause: Japan Disaster Relief
7.  Act Now to Get Discounted StarChefs.com ICC Passes
8. Photo Galleries from Our Recent Tastings
9.  Featured Video: Arctic Char and Dill-pickled Cucumbers
10.  Featured Cookbook: Noma: Time and Place in Nordic Cuisine
11. Top 10 Jobs from StarChefs.com's JobFinder
12.  Featured Chef to Know: Paul Cunningham of The Paul - Tivoli, Denmark
13.  Recipe for Gravlax with Black Mustard from Marcus Samuelsson of Red Rooster - Harlem, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Australian Beef and Lamb: Fresh, Easy, Delicious
 1. Letter from the Editor, vol. 72: The Time and Place for Nordic Cuisine
No mere up-and-coming category, Nordic cuisine is fusing fundamentals with visionary naturalism, coming into its own as a global culinary leader.
http://www.starchefs.com/cook/features/letter_from_editor/vol72/2011-scandinavia-nordic-cuisine
 2. Creative Spaces
On wheels, on water, or halfway across town, we're exploring a new breed of culinary laboratory.
http://www.starchefs.com/cook/features/chef-inspiration-creative
 3. The Taste of Place: Taking Cuisine Beyond City Limits
Chefs are abandoning the big city's compacted culinary competition for wider spaces, local product, and mouth-wateringly low rent.
http://www.starchefs.com/cook/features/cuisine-beyond-city-limits
 4. Wrap-up: Arets Kock 2011
The Sweet Smell of Swedish Success: For Arets Kock 2011, six chefs focused on fundamentals through the lens of "Farm to Table," and one emerged victorious.
http://www.starchefs.com/cook/features/arets-kock-2011
 5. Mathias Dalgren Video Interview
Local ingredients and global perspectives: Industry talk with this leader in Nordic cuisine.
http://starchefs.com/cook/features/mathias-dahlgren-interview
 6. Dining for a Cause: Japan Disaster Relief
Many restaurants have already held benefit dinners, but more help is needed. Here's a list of upcoming efforts within the culinary community to aid in relief efforts for Japan.
http://starchefs.com/cook/events/japan-relief-dining-out
 7. Act Now to Get Discounted StarChefs.com ICC Passes
Buy your Working Restaurant Pass to the 2011 ICC now and save: $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
 8. Photo Galleries from Our Recent Tastings
Photo Galleries from our recent tastings at Mistral, Sture Hoff, Mathias Dalgren, and more, as well as the Modernist Cuisine Party at The Institute of Culinary Education.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Video: Arctic Char and Dill-pickled Cucumbers
April Bloomfield's "sexy Jade Plancha" makes for a sultry, devilishly simple seared arctic char at The Breslin.
http://www.starchefs.com/cook/videos/april-bloomfield-jade-plancha-recipe
 10. Featured Cookbook: Noma
The Time and Place for Nordic Cuisine
René Redzepi
September 2010
Phaidon Press

Some restaurants trade on more than providing food-they provide an experience. When a cookbook bears the name of such a restaurant that cookbook has a lot to live up to. Noma: Time and Place in Nordic Cuisine does not miss the mark. Head Chef René Redzepi has created new flavor profiles within locavore cuisine by focusing in on solely Nordic ingredients. The beauty of his cookbook is that the same attention paid to the process of creating this cuisine is paid to the dishes themselves. Redzepi's journal published alongside the recipes give meaning to the gorgeous plating techniques of culinary feats. You come to understand that for Redzepi, it's not just technique, it's an act of love. As is the book; with its bold style, evocative photography, and awe-inspiring recipes, the second Noma cookbook begs for a place on your bookshelf.

http://www.starchefs.com/cook/cookbooks_keywords/noma
 11. Top 10 Jobs from StarChefs.com's JobFinder
Executive Sous Chef
Seeking Talented Chef to Join Marriot's Culinary Leadership Team
Marriott
St. Louis, MO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277180&positionid=


Executive Chef of Culinary Operations
Best of Both Worlds: Teach and Lead Restaurant Operations
Francis Tuttle Technology Center
Oklahoma City, OK
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277200&positionid=


Dining Room Manager
Got Enthusiasm, creativity & consistent positive attitude? Join Us!
Highlands Bar and Grill/Bottega
Birmingham, AL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277162&positionid=


Pastry Chef
Opportunity for Creative & Career Growth in Our Company
Red Restaurant Group
Ohio/Florida
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277140&positionid=


Cook
Premier Private Country Club with Multiple Outlets Hiring Top Notch Talent
Elkridge Club
Baltimore, MD
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277120&positionid=


Executive Chef
Experienced Chef Needed for Hands-On Daily Changing Menu
Johnny Brenda's
Philadelphia, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277061&positionid=


Marketing Associate
Food Savvy Marketing Whiz Wanted for Online Culinary Magazine
StarChefs.com
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277021&positionid=


Chef
Create Gourmet Food for Exclusive Clientele in Alaskan Wilderness
Riversong Lodge
Alaska
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276540&positionid=


Executive Chef
Multifaceted Chef Wanted to Help Us Redefine "Fine Dining"
New Heights Restaurant
Washington, DC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277161&positionid=


Chef
Rustic Kansas City Steakhouse Hiring Quality-Driven Chef
Great Plains Cattle Company
Kansas City, MO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277141&positionid=


Pastry Chef
Gotta Love Cupcakes!!!! We won Cupcake Wars!
Casey's Cupcakes in the Mission Inn Hotel & Spa
Riverside, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277080&positionid=
 12. Featured Chef to Know: Paul Cunningham of The Paul - Tivoli, Denmark
Vesterbrogade 3
Kobenhavn V, 1630 Denmark
Restaurant E-mail: info@thepaul.dk
Phone: + 45 3375 0775

CHEF FACTS
Mentors: Monsieur Serge Bossen, Clive Dixon
Chef You Most Admire: I will never forget a very short stage in the kitchen of Marco Pierre White at Harvey's in Wandsworth. Inspirational. Mr. White is undoubtedly the most influential figure to my generation of British cooks. There are a lot of people out there that owe more to him than they would initially own up to.
Vitamix 13. Recipe for Gravlax with Black Mustard from Marcus Samuelsson of Red Rooster - Harlem, NY

http://www.starchefs.com/cook/recipe/gravlax-black-mustard

Adapted by StarChefs.com

INGREDIENTS
Gravlax: (Yield: 2 to 3 pounds)
½ cup salt
1 cup sugar
2 tablespoons cracked white peppercorns
2 to 3 pounds fresh salmon fillets (preferably center piece, skin on)
3 bunches fresh dill

Black Mustard: (Yield: ½ cup)
2 teaspoons black mustard seeds
½ teaspoon squid ink
½ tablespoon miso
2 tablespoons sweet mustard
1 tablespoon Chinese mustard
½ tablespoon black bean paste
1 tablespoon mustard oil
1 tablespoon olive oil

METHOD
For the Gravlax:
Mix the salt, sugar, and white peppercorns together. Take a handful and rub it on both sides of the salmon. Place the salmon in a dish and sprinkle with the rest of the mixture. Cover the salmon with the dill and let it stand for 6 hours at room temperature. Put it in the refrigerator for 24 to 30 hours, depending on the thickness of the salmon. Remove the cure and slice thinly.

For the Black Mustard:
Put the mustard seeds, miso, and squid ink in a blender. Add the sweet mustard, Chinese mustard, and the black bean paste and blend until smooth. Slowly pour in the mustard and olive oils. Blend well.

To Assemble and Serve:
Plate the Gravlax and Black Mustard.
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