The Dishrag Newsletter
Issue 240
 
June 30, 2011
IN THIS ISSUE
1.  Letter from the Editor vol. 75 The Vancouver Scene: Views, Trends, and Culinary Standouts
2. Chef Volunteerism Survey
3. Pastry Chef Feature: Thomas Haas of Thomas Haas Patisserie - Vancouver, BC
4.  Bruno Feldeisen's Duck Egg Tart
5.  An International Escape: Where to Eat, Drink, and Stay in Vancouver
6.  Relax, Honey: The Cuisine-and Attitude-of Chef Vikram Vij
7.  Act Now to Get Discounted StarChefs.com ICC Passes
8.  Photo Galleries from Our Recent Tastings
9.  Featured Video: Chocolate Caramel Tart with Johnny Iuzzini
10.  Featured Cookbook: Blue Water Café Seafood
11. Top 10 Jobs from the StarChefs.com's JobFinder
12.  Recipe for Grilled Tuna and Sour Mango Salad from Chef Angus An of Maenam - Vancouver, Canada
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com




Highland Park
 1. Letter from the Editor vol. 75 The Vancouver Scene: Views, Trends, and Culinary Standouts
The outdoorsy, seaside internationalism of an up-and-coming culinary paradise.
http://starchefs.com/cook/features/letter_from_editor/vol75/vancouver-dining-scene
 2. Chef Volunteerism Survey
Take our Chef Volunteerism Survey, help us get chefs involved in schools, and enter to win a full set of Modernist Cuisine.
http://starchefs.com/cook/community/trends/chef-volunteerism-survey
 3. Pastry Chef Feature: Thomas Haas of Thomas Haas Patisserie - Vancouver, BC
How a grass roots, no-numbers kind of guy became the Jacques Torres of the Vancouver sweets scene.
http://starchefs.com/cook/features/pastry-chef-thomas-haas
 4. Bruno Feldeisen's Duck Egg Tart
That's rich: Yew Pastry Chef Bruno Feldeisen and the transformative powers of duck egg, one tart at a time.
http://starchefs.com/cook/features/chefs/pastry/Bruno-Feldeisen
 5. An International Escape: Where to Eat, Drink, and Stay in Vancouver
Lights, cuisine, action! Whether you're looking for incredible seaside scenery or cuisine, vibrant, international "Hollywood North" has something for you.
http://www.starchefs.com/cook/features/travel/vancouver-2011
 6. Relax, Honey: The Cuisine-and Attitude-of Chef Vikram Vij
Introducing Indian: Chef Vikram Vij redefines a misunderstood cuisine with a focus on local, an emphasis on classic technique, and an eye always trained on his homeland.
http://www.starchefs.com/cook/features/chef-vikram-vij
 7. Act Now to Get Discounted StarChefs.com ICC Passes
The ICC discount countdown continues, and time is running out! Working Restaurant Passes are $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 in Vancouver, Austin, and New York.
http://www.starchefs.com/cook/photo-gallery
 9. Featured Video: Chocolate Caramel Tart with Johnny Iuzzini
Jean Georges Executive Pastry Chef Johnny Iuzzini makes nice-and sweet-with his Waring blender and tabletop fryer.
http://www.starchefs.com/cook/videos/johnny-iuzzini-waring-jean-georges
 10. Featured Cookbook: Blue Water Café Seafood
Frank Pabst
December 2009
Douglas & McIntyre

Blue Water Café + Raw Bar is a seafood hub nestled in Vancouver, a food-loving waterfront city with a wealth of fresh, local fish to supply the restaurant. By combining Western and Eastern seafood traditions between its restaurant and raw bar, Blue Water allows for the greatest variety of menu options to accommodate the day's catch. And in their recently published cookbook, Chefs Frank Pabst and Yoshihiro Tabo bring these menu options to the page, offering recipes for over 80 of the restaurant's dishes. Beyond the standard fish, shellfish, and raw bar sections, the book offers a timely chapter on the "Unsung Heroes" of seafood, those under-explored species of fish who could replace the overfished, under-populated species on a sustainable restaurant menu. Gorgeous photographs, wine pairing suggestions, and a sophisticated, globe-trotting roster of recipes make this seafood cookbook a serious catch.

http://www.starchefs.com/cook/cookbooks_keywords/blue

 11. Top 10 Jobs from the StarChefs.com's JobFinder
Charcuterie Chef/Director of Production
Unique Opportunity to Produce Handcrafted Charcuterie and Salumi
Smoking Goose
Indianapolis, IN
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280400&positionid=

Working Chef
Chefs with Love for Food, Passion for Cooking, and Dedicated Work Ethic Wanted
Lebanese Taverna
Washington, DC
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279985&positionid=

Beverage Director
Top DC Craft Cocktail Bar Seeks Beverage Director/Manager
Jackie's Restaurant
DC Metro Area
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280100&positionid=

Sous Chef
Seasonal Position among Vibrant Community in Wisconsin's Gorgeous Northwoods
Summer Camp
Eagle River, WI
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280340&positionid=

Lead Line Cook
Need Great Addition to Fine Dining Culinary Team- Will Assist with Relocation!
Fluke Wine, Bar & Kitchen
Newport, RI
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280070&positionid=

Head Chef
Join Boutique, Personal, Hands-On Company with Emphasis on Fresh Whole Ingredients
Added Touch Catering
Atlanta, GA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280281&positionid=

Premium Kitchen Supervisor/Sous Chef
Modern Farm to Fire Seekign Strong Chef Driven Leader
Asador
Dallas, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280243&positionid=

Line Cook
Join Award Winning Team at Renowned Relais & Chateaux Property
Blackberry Farm
Walland, TN
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280180&positionid=

Line Cook
Dynamic 50-Seat Seasonal American Restaurant Seeks Excellence-Oriented Cooks
Goat Town
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280102&positionid=

General Manager
Fantastic Opportunity to Join Grand Opening Team of Top Fine Dining Restaurant
El Paso, Texas
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280503&positionid=
Chefs that use Jade - Dante De Magistris and Jade Logo
The Dante Project

"Now we're spoiled...
any other range just doesn't cook!"

Dante De Magistris
Executive Chef

Chefs That Use Jade.
Click here for more information.
true food 12. Recipe for Grilled Tuna and Sour Mango Salad from Chef Angus An of Maenam - Vancouver, Canada
Adapted by StarChefs.com
June 2011

INGREDIENTS
Dressing: (Yield makes 800 millilitres):
30 grams galangal, sliced
60 grams coriander roots and stems, sliced
Zest of 1 kaffir lime
Juice of 1 kaffir lime
Pinch salt
200 grams white sugar
200 grams lime juice
200 grams fish sauce

Sour Mango Salad:
45 grams sour green mango, cut julienne
2 tablespoons roasted cashews (or cashews fried in pork fat)
1 tablespoon finely sliced shallots
10 grams sliced long-leaf coriander
Small handful of picked mint leaves
2 tablespoons finely sliced lemongrass
1 tablespoon finely sliced kaffir lime leaves

Grilled Tuna:
200 grams albacore tuna, cleaned
Fish sauce
White pepper

To Assemble and Serve:
1 ounce tempered coconut cream

METHOD
For the Dressing:
Use a mortar and pestle to pound the galangal, coriander, kaffir lime zest, kaffir lime juice, and salt into a paste. Combine the paste with the sugar and stir in the additional lime juice and fish sauce. The resulting Dressing should taste equally sweet, sour, and spicy.

For the Sour Mango Salad:
Combine the mango with the cashews, shallots, coriander, mint, lemongrass, and lime leaves. Reserve.

For the Grilled Tuna:
Marinate the tuna with the fish sauce and some white pepper for 5 minutes before grilling. Grill the tuna to medium rare and rest.

To Assemble and Serve:
To avoid clotting, combine the tempered coconut cream with the Dressing just before serving. Toss the Sour Mango Salad with the Dressing and serve atop the sliced Grilled Tuna.

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