The Dishrag Newsletter
Issue 232
 
April 14, 2011
IN THIS ISSUE
1.  The 2011 Chicago Rising Stars: Who They Are and Why They Shine
2.  Chicago Travel 2011: Where to Eat, Drink, and Stay
3.  Interviews, Biographies, and Recipes from the 2011 StarChefs.com Chicago Rising Stars
4.  Fly on The Wall: The 2011 Houston Rising Stars Honorees Dinner
5.  Dining for a Cause: Japan Disaster Relief
6.  Act Now to Get Discounted StarChefs.com ICC Passes
7. Photo Galleries from Our Recent Tastings
8.  Featured Video: Interview with Stephen Cole of The Violet Hour
9.  Heartland: The Cookbook
10.  Top 10 Jobs from the StarChefs.com JobFinder
11.  Featured Chef to Know: Charlie Trotter of Charlie Trotter's - Chicago, IL
12.  Recipe for The Hudson Street from Mixologist Brad Bolt of Bar DeVille - Chicago, IL
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 1. The 2011 Chicago Rising Stars: Who They Are and Why They Shine
The front line of Chicago's be-tocqued ranks: what makes them tick, what drives them to cook, and why so many Chicago diners are lining up to eat.
http://starchefs.com/cook/features/editors_dish/rising_stars/2011/chicago
 2. Chicago Travel 2011: Where to Eat, Drink, and Stay
Your online guidebook to a city where standards are high, appetites are raging, and creativity is king.
http://starchefs.com/cook/features/chefs-chicago-travel-2011
 3. Interviews, Biographies, and Recipes from the 2011 StarChefs.com Chicago Rising Stars
Get the timelines, back stories, and award-winning recipes from our 2011 all-star cast of Chicago Rising Stars.
http://www.starchefs.com/cook/chefs/2011-chicago-rising-stars
 4. Fly on The Wall: The 2011 Houston Rising Stars Honorees Dinner
Behind the scenes at the rowdy, roarin', multi-generational celebration of Houston's culinary scene.
http://www.starchefs.com/cook/features/fly-on-the-wall/2011-houston-rs-honorees
 5. 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
 6. Act Now to Get Discounted StarChefs.com ICC Passes
There are only a few days left to get your Working Restaurant Pass for the 2011 ICC at its lowest price! $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
 7. Photo Galleries from Our Recent Tastings
Photo Galleries from our recent tastings at 62 Restaurant, Gordon Ramsay at The London, the Fundraiser for the Museum of Food and Drink at Del Posto, and the Modernist Cuisine Party at ICE.
http://www.starchefs.com/cook/photo-gallery
 8. Featured Video: Interview with Stephen Cole of The Violet Hour
Mixologist Stephen Cole stirs up cocktails and conversation at The Violet Hour.
http://www.starchefs.com/cook/videos/interview-stephen-cole-violet-hour-chicago
 9. Heartland: The Cookbook
Judith Fertig
Andrews McMeel
April 2011

There's no way to summarize a region that's made up of 12 states (Illinois, Indiana, Iowa, Kansas, Michigan, Minnesota, Missouri, Nebraska, North Dakota, Ohio, South Dakota, and Wisconsin). And longtime food writer and cookbook author Judith Fertig knows that. But what she does do (and does well) with The Heartland is acquaint readers to some of the food and faces behind the misunderstood Midwest. With a book full of recipes like "Wisconsin Cranberry Jam" and "Roast Heritage Turkey," a glimpse of some of the (great) Great Lakes smokehouses, and an introduction to old-school Midwestern ranchers like John and Dorothy Priskie of Fountain Prairie Inn and Farms (who take exactly one grass-fed steer a week to be slaughtered), Fertig and photographers Jonathan Chester and Ben Pieper paint a portrait of a culturally and geographically diverse region, rich in tradition, and, most important for chefs, teeming with high quality local product.

http://www.starchefs.com/cook/cookbooks/H
The iSi Whipper: Endless Possibilities
 10. Top 10 Jobs from the StarChefs.com JobFinder
Executive Sous Chef
Excellent Opportunity at New 70-Seat, Sustainably Focused Restaurant
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277300&positionid=

Executive Chef
Culinary Talent, Personal Charisma & Strong Leadership Skills Wanted
AMP 150
Cleveland, OH
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277282&positionid=

Executive Chef of Culinary Operations
Experienced, Educational Executive Chef Wanted for Culinary Arts Program
Francis Tuttle Technology Center
Oklahoma City, OK
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277200&positionid=

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

Pastry Chef
Serious Organized Pastry Chef Wanted to Lead in Our 2-Concept Restaurant
Red Restaurant Group
Cleveland, OH
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277140&positionid=

C-House
Marcus Samuelsson's Restaurant in the Heart of Downtown Now Hiring
C-House Restaurant
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276760&positionid=

Baking and Pastry Instructor
Teach Evening Classes at Chicago/DuPage/Orland Park
Robert Morris University
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276366&positionid=

Executive Sous Chef
Join Marriott's Culinary Extraordinary Leadership Team
Marriott Hotels
St. Louis, MO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277308&positionid=

Sous Chef
Ambitious, Talented Sous Wanted to Work with F&W Best New Chef
Deuxave
Boston, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=276441&positionid=

Working Executive Chef
Help Us Become Finest Artisan Pizzeria-Trattoria-Wine Bar in the U.S.
Wild Truffle Wood-fired Pizzeria-Trattoria-Wine Bar
Appleton, WI
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277381&positionid=
 11. Featured Chef to Know: Charlie Trotter of Charlie Trotter's - Chicago, IL
816 West Armitage Avenue
Chicago, IL 60614
Phone: (773) 248-6228

RESTAURANT FACTS
Seats: 90
Covers: 140-180
Weekend Covers: 140-180
Tasting Menu: Yes $165/$225
Kitchen Staff: 16-20

CHEF FACTS
Other Restaurants: Chicago, IL: Trotter's to Go
Cuisine: Spontaneous
Born: 1959
Began Career: 1982
Work History: Norfolk, VA: The Monastery; Lake Forest, IL: Sinclair's; San Francisco, CA: Campton Place; Jupiter Beach, FL: Sinclair's American Grill
Mentors: Fredy Girardet, Fernand Point, Miles Davis, though I did not work for any of those people.
Awards: 2005 International Association of Culinary Professionals Humanitarian of the Year Award; 2000 Wine Spectator America's Best Restaurant; 2000 James Beard Foundation Outstanding Restaurant; 1999 James Beard Foundation Outstanding Chef; 1998 Wine Spectator Best Restaurant in the World for Wine and Food; 1998 AAA Five Diamond Award; 1998 Mobil Travel Guide 5 stars; 1995 Inducted into Relais & Chateaux
Affiliations: Relais & Chateaux, The Charlie Trotter Culinary Education Foundation

FAST FACTS
Flavor Combo(s): Artichokes, fennel, corn
Fave Cookbook(s): Norman Van Aken's Feast of Sunlight, Ken Hom's East Meets West Cuisine
Culinary Travel: Spain, Japan, Singapore
Steelite 12. Recipe for The Hudson Street from Mixologist Brad Bolt of Bar DeVille - Chicago, IL

http://www.starchefs.com/cook/recipe/hudson-street

Adapted by StarChefs.com

Yield: 1 Cocktail

INGREDIENTS:
½ ounce Le Compte calvados or applejack
1 ounce yellow chartreuse
½ ounce fresh lemon juice
3 dashes Peychaud's bitters
Pernod Absinthe
Burnt lemon oil for garnish

METHOD:
Combine the calvados or applejack, chartreuse, lemon juice, and bitters in a shaker; add ice. Shake and strain into a cocktail glass rinsed with the absinthe. Squeeze a lemon peel over the cocktail, flaming its essential oils over the surface. Discard peel and serve.
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