The Dishrag Newsletter
Issue 238
 
June 13, 2011
IN THIS ISSUE
1.  The Incomparable Independence of Iacopo Falai
2.  Restaurant Design that Works
3.  Bitter Man: The Storefront Revival of Bitters
4.  Deals Gone Bad
5.  Highlights of the 2011 Manhattan Cocktail Classic
6.  Wrap-Up: The 2011 NRA Conference
7.  Act Now to Get Discounted StarChefs.com ICC Passes
8.  Photo Galleries from Our Recent Tastings
9.  Featured Video: Interview with Restaurateur Brendan Sodikoff
10. Featured Cookbook: Man with a Pan
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Chef to Know: Director of R&D Ruben Garcia of Think Food Group - Washington, DC
13. Recipe for The Brave from Mixologist Bobby Heugel of Anvil Bar & Refuge - Houston, TX
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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Chefs That Use Jade.

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 1. The Incomparable Independence of Iacopo Falai
The incomparable journey and very hands-on construction of a mini-empire by an idiosyncratic restaurateur, businessman, and chef.
www.starchefs.com/cook/features/chef-iacopo-falai
 2. Restaurant Design that Works
Foodie Feng Shui with Ruxbin, Rouge Tomate, Brushstroke and Haven: the fine art of making the space work with the concept of your restaurant, for design with beauty and brains.
http://starchefs.com/cook/features/restaurant-design
 3. Bitter Man: The Storefront Revival of Bitters
Seigert's legacy lives on! A pop-up, mom-and-pop bitters "general store" is filling the void between classic and house-made bitters.
http://www.starchefs.com/cook/features/bittermens-angostura-bitters
 4. Deals Gone Bad
From broken promises to broken banks, exploring the ugly side of a restaurant dream deferred.
http://starchefs.com/cook/features/deals-gone-bad
 5. Highlights of the 2011 Manhattan Cocktail Classic
All things in moderation, especially the 2011 MCC. (If we'd done it all, we probably wouldn't remember it.)
http://www.starchefs.com/cook/events/starchefs-manhattan-cocktail-classic-2011
 6. Wrap-Up: The 2011 NRA Conference
A breakdown of some of the tastiest product and coolest gadgets from this year's vendor-packed NRA conference in Chicago.
http://starchefs.com/cook/features/NRA-2011-best-new-kitchen-tools
 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 Chicago Rising Stars How to Make it Panel at Le Cordon Bleu College of Culinary Arts - Chicago, and more.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Video: Interview with Restaurateur Brendan Sodikoff
From iconic restaurants in Paris, New York, and California to Gilt Bar and Maude's Liquor Bar in Chicago, the young Brendan Sodikoff is already an industry vet.
http://www.starchefs.com/cook/videos/interview-brendan-sodikoff-gilt-maude-chicago
 10. Featured Cookbook: Man with a Pan
Culinary Adventures of Fathers Who Cook for Their Families
Edited by John Donahue
May 2011
Algonquin Books of Chapel Hill

A Man with a Pan tells the tales of today's most masculine culinary celebrities as they've never before been seen; à maison and en famille. It's a compilation of personal essays, interviews, and recipes. And with men at the helm, preparing family dinner becomes a fly-by-night operation, Michael Ruhlman recommends sex before chicken, Mario Batali's kids rave about duck testicles, and Stephen King commands his readers to cook with their microwaves but "don't nuke the sh*t out of it!" As a fascinating marker of changing times or as the perfect father's day gift, A Man with a Pan does it all (much like the fathers it features).

http://www.starchefs.com/cook/cookbooks/M
Clean Seas - Sustainable Seafood
 11. Top 10 Jobs from the StarChefs.com's JobFinder
Fine Dining Chef (High Profile)
Seeking Chef with Pedigree to Shoot for the Stars, Michelin and SF Chronicle
San Francisco, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279820&positionid=

Summer Chef
Seeking Chef for Unique Arts Facility in White Mountains of NH
OGONTZ
Northern NH
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=277640&positionid=

Working Chef/Banquet
Legendary Kentucky Derby Museum
Clements Catering
Louisville, KY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280060&positionid=

Banquet Chef
Coordinate, Plan & Supervise all Banquet Events at NOLA Hilton!
Hilton Worldwide
New Orleans, LA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279869&positionid=

Restaurant Director
New, Waterfront Restaurant Seeking Director
Fairmont Battery Wharf
Boston, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279824&positionid=

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

PR Manager - F&B
Build and Maintain Glamorous Public Image of Wynn and Encore
Wynn Las Vegas
Las Vegas, NV
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279568&positionid=

Sous Chef
Team Player, Dependable, Positive Attitude for Central Coast Cuisine Restaurant
Seagrass Restaurant
Santa Barbara, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279680&positionid=

Pastry Chef
Looking for Motivated and Talented Individuals to Lead Pastry Brigade
Henri
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279821&positionid=

Banquet Sous Chef
Exciting, Dynamic Restaurant Seeks Private Dining Sous Chef
Philadelphia, PA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279603&positionid=
 12. Chef to Know: Director of R&D Ruben Garcia of Think Food Group - Washington, DC
425 8th Street Southwest
Suite 1131
Washington, DC 20004
(202) 638-1910

CHEF FACTS
Cuisine: Classic-traditional, modern-new techniques, a little bit of everything.
Born: 1978
Began Career: 1992
Culinary School: Escola Joviat, Barcelona, Spain
Grad Year: 1997
Stages: Spain: Jean Luc Figueras, Martín Berasategui, el Bulli; Germany: Tantris
Work History: Spain: Jean Luc Figueras, Martín Berasategui, El Bulli
Mentor(s): Albert Adriá, Ferran Adriá, José Andrés, Martín Berasategui
Languages Spoken: Spanish and Spanglish.

FAST FACTS
Restaurant Recs: New Big Wong for fried rice with dried scallops. Nothing fancy, very gritty. If you didn't know it, you wouldn't dare go in. But trust me, it's worth it.
Kitchen Tool(s): There is one thing that in this day and age I cannot do without: my computer, and all the information I have on it.
Interview Question: Do you like to cook?
Flavor Combo(s): All the ones that make sense and above all TASTE GOOD!
Fave Cookbook(s): el Bulli collection; Escoffier. Without the past, we don't exist!!
Chef to Cook for You: Adoni Luis Aduriz, from Mugaritz, is definitely my choice (if I had to pick only one). His cuisine is a living reflection of his passion for cooking. He is a great poet!
Culinary Travel: Asia. I think it is the big unknown and the most complex and fascinating. It is one of the future challenges that I hope to embark on.
Steelite 13. Recipe for The Brave from Mixologist Bobby Heugel of Anvil Bar & Refuge - Houston, TX
Adapted by StarChefs.com

Yield: 1 Cocktail

INGREDIENTS:
1 ounce Del Maguey chichicapa mezcal
1 ounce Hacienda del Sotol Plata tequila
0.5 ounces Averna amaro
1 barspoon Grand Marnier
3 mists Angostura bitters
1 flamed orange zest

METHOD:
Combine the mezcal, tequila, Averna, and Grand Marnier in a wine glass without ice and swirl together. Mist three small amounts of Angostura Bitters on top. Garnish with the flamed orange zest.
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