The Dishrag Newsletter
IN THIS ISSUE
1.  Harnessing the Power of Fermentation: The Long and Short of Pizza Dough
2.  Sandwiched: Bread to Perfection
3.  Proofing the Profits: The Economics of In-House Bread Programs
4.  Fly on the Wall: The 2011 StarChefs.com Chicago Rising Stars Gala
5.  Video Technique: Chris Pandel Goes Wild with Monkey Bread
6.  Calling All Blender Contenders: The 2011 Vitamix Challenge
7.  Act Now to Get Discounted StarChefs.com ICC Passes
8.  Photo Galleries from Our Recent Tastings
9.  Featured Cookbook: Good to the Grain: Baking with Whole-Grain Flours
10.  Top 10 Jobs from the StarChefs.com's JobFinder
11.  Chef to Know: Liz Pruett and Chad Robertson of Tartine Bakery - New York, NY
12.  Recipe for Grüner Pretzel Twist from Pastry Chef Jen Rybarczyk formerly of Grüner for Chris Israel of Grüner - Portland, OR
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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 1. Harnessing the Power of Fermentation: The Long and Short of Pizza Dough
The incomparable chemistry of flour and yeast: understanding and insuring the perfetto Neopolitan pizza crust.
http://www.starchefs.com/cook/features/fermentation/pizza_crust
 2. Sandwiched: Bread to Perfection
Thorough-bread: for a sublime sandwich, what's on the outside counts as much as what's on the inside.
http://www.starchefs.com/cook/features/sandwich-bread
 3. Proofing the Profits: The Economics of In-House Bread Programs
In-house means instant street-cred, but will your profits rise (so to speak) with an in-house bread program?
http://www.starchefs.com/cook/features/in_house_bread_programs/part2
 4. Fly on the Wall: The 2011 StarChefs.com Chicago Rising Stars Gala
Dishing on the dishes, dudes, and drinking of the 2011 Chicago Rising Stars Gala!
http://www.starchefs.com/cook/features/chicago-rising-stars/honorees-dinner-2011
 5. Video Technique: Chris Pandel Goes Wild with Monkey Bread
Chef Chris Pandel pays a savory homage to this childhood favorite with his Baxter Hybrid Convection Oven at Chicago's The Bristol.
http://starchefs.com/cook/events/studio/techniques/chris-pandel-monkey-bread
 6. Calling All Blender Contenders: The 2011 Vitamix Challenge
Think you know your Vitamix? Sign up before it's too late for this one-of-a-kind blend-off at the 6th Annual StarChefs.com International Chefs Congress! Deadline to Apply: June 15, 2011.

http://www.starchefs.com/product_education/vita-mix/vitamix-challenge-2011/index.shtml

 7. Act Now to Get Discounted StarChefs.com ICC Passes
The ICC discount countdown continues-and time is running out! Working Restaurant Passes are $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 the 2011 James Beard Foundation Awards, Rogue 24 Pop-up Restaurant, as well as our recent tastings at Northeast Kingdom in New York and La Quercia, C Restaurant, Cork & Fin, and more in Vancouver.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Cookbook: Good to the Grain: Baking with Whole-Grain Flours
Kim Boyce with Amy Scattergood
February 2010
Stewart, Tabori, & Chang

Kim Boyce's revelatory cookbook on whole grains pairs a wide range of whole grain flours by flavor profiles and textures to appropriate (and tempting) recipes. Amaranth, for example, "pairs very well with strong-flavored sweeteners like honey ... as they temper the boldness of the flour without masking its flavor." The recipes that follow meld the sophisticated palates of seasoned professionals (Boyce counts Nancy Silverton and Sherri Yard among her mentors) with a maternal hominess. She elevates simple dishes like muffins, pancakes, and cookies with unusual flavor profiles-waffles are spiced with ginger, carrot, orange, and corn-flour; bran muffins enlivened by amaranth, molasses, and dried fruit. Whether your goal is to broaden the flavor range of your pastry program or lure a more health-minded customer base, Boyce's insights on whole-grain pastry will be a great asset.

http://www.starchefs.com/cook/cookbooks_keywords/good
Baxter
 10. Top 10 Jobs from the StarChefs.com's JobFinder
Pastry Sous Chef
Seasonal Contemporary Desserts & Breads Rooted in Classic French Technique
Oceana
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279225&positionid=

Executive Chef
Fun Upbeat Asian Diner with Addictive Food and Awesome Service
myers+chang
Boston, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279524&positionid=

Executive Pastry Chef
Opportunity of a Lifetime!
Versailles Patisserie & Bistro
Greenwich, CT
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279460&positionid=

Overnight Baker
Join the Staff at Our 5-Star, 5-Diamond, Relais & Chateaux
The Inn at Little Washington
Washington, VA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279230&positionid=

Chef
Popular Restaurant in Historic Setting Seeks Kitchen Manager
Stone Soup Bistro
Shepherdstown, WV
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279229&positionid=

Line Cook
Come Work with One of Food & Wine's Best New Chefs of 2010!
A Voce
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279500&positionid=

Pastry Cook
New Artisanal European & American Pastry Startup!
Moonachie, NJ
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279560&positionid=

General Manager
Get your Slice of the Pie....
Mack's Pizza
Wildwood, NJ
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279700&positionid=

Sous Chef
Be a Culinary Ambassador: Diplomatic Sous Chef Wanted
British Ambassador's Residence
Washington, DC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279704&positionid=

Sous Chef
Help Create Memorable Central Coast Cuisine
Seagrass Restaurant
Santa Barbara, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279680&positionid=
 11. Chef to Know: Liz Pruett and Chad Robertson of Tartine Bakery - New York, NY
600 Guerrero Street
San Francisco, CA 94110
Restaurant E-mail: tartinebakery@earthlink.net
Phone: (415) 487 - 2600

RESTAURANT FACTS
Seats: 27
Kitchen Staff: 14

CHEF FACTS
Other Restaurants: Bar Tartine
Cuisine: French-influenced baking and pastry
Culinary School: The Culinary Institute of America
Grad Year: 1993
Stages: France: Boulangerie Artisinale des Maures (Chad and Liz), Patrick Leport (Chad)
Work History: New York, NY: Montrachet; Lenox, MA: Canyon Ranch; Point Reyes Station, CA: Bay Village Bakery
Awards: 2008 James Beard Foundation Outstanding Pastry Chefs; 2003 San Francisco Magazine Critics' Choice Pastry Chef of the Year

NOTABLE DISH(ES):
Brioche Bread Pudding with Strawberries Cooked in Oatmeal

FAST FACTS
Restaurant Recs: Eiji is a Japanese restaurant that we recently discovered. It's most notable for its freshly made tofu.
Kitchen Tool(s): Liz: My cake-knife that Chad gave me years ago. Chad: My chocolate-cutting knife.
Interview Question: What book, non-culinary, are you reading right now?
Flavor Combo(s): Young coconut with fresh berries or fruit of the season. It's uncanny how well coconut goes with everything from blueberries to nectarines.
Fave Cookbook(s): Larousse Gastronomoique. You can find absolutely everything in it you are looking for, and you can learn a lot just by flipping through the pages at random.
Chef to Cook for You: More than a particular chef, it would be fascinating to travel to a particular time. Say, the era of Shakespeare, to see and taste a feast of the day with all of the game birds they used, the wine of the time, and to taste whole roasted animals before we bred the flavor out of them.
Culinary Travel: We're dying to go to Morocco to eat. Chad and I once stayed wtih a young Moroccan woman in Paris who was there for university. Her family's cook would send packages of freshly made Bistella once a week, which we were lucky enough to have her share with us. It was extraordinary.

Baxter 12. Recipe for Grüner Pretzel Twist from Pastry Chef Jen Rybarczyk formerly of Grüner for Chris Israel of Grüner - Portland, OR
May 2011

Adapted by StarChefs.com

Yield: 18 Servings

INGREDIENTS
Starter:
8.4 ounces starter flour
5.4 ounces water
1½ teaspoons salt
1 small pinch yeast

Pretzel:
34 ounces flour
11 ounces pilsner beer
11 ounces water
½ teaspoon, plus 1 pinch yeast
0.6 ounces salt
3 ounces butter

To Assemble and Serve:
Baking soda
Egg wash
Sea salt

METHOD
For the Starter:
Combine the flour, water, salt, and yeast, and ferment overnight (or 12 to 16 hours).

For the Pretzel:
Combine the flour, beer, and water in a bread mixer; let the mixture rest for 20 minutes. Add the yeast to pre-ferment. Start mixing the dough slowly with the starter, adding the salt and butter in pieces. Mix on the first speed for 3 minutes; all butter, salt, and yeast should be fully incorporated. Mix on second speed for 6 minutes, stopping halfway to scrape the bowl. Bulk ferment the dough for 2 ½ hours. Divide and shape the dough into 4-ounce portions, or 8-ounce portions for a baguette. Twist the dough into pretzel shapes and allow them to rest on a parchment- or silicone baking mat-lined sheet pan.

To Assemble and Serve:
While the Pretzels rest, bring water to a boil in a large stainless steel rondeau. Add enough baking soda to create fizzy bubbles. Boil the pretzels until they float (about 1 minute); flip them over and boil for about 30 seconds more. Coat the Pretzels with the egg wash and sprinkle with salt. Bake in the preheated oven on a lined sheet tray for 8 minutes; rotate and bake for another 8 minutes, or until golden brown.



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