The Dishrag Newsletter
Issue 241
 
July 15, 2011
IN THIS ISSUE
1.  Into the Alps: Where to Eat, Drink, Stay, and Explore in Alto Adige
2. What and Where on the Wine List: The Sauvignon Blancs of Alto Adige
3.  Milking the Art of Cheese-making at Degust
4.  Chefs Gone Wild: Capturing the Essence of the Dolomites
5.  Grown in Alto Adige
6.  Wrap-up in the Alps: Alto Adige and Il Festival del Gusto
7.  Chicago Restaurant Pastry Competition Announces Finalists
8.  Chef Volunteerism Survey
9.  Act Now to Get Discounted StarChefs.com ICC Passes
10.  Featured Video: How to Make Mortadella
11.  Featured Cookbook: New Italy: A Complete Guide to Contemporary Italian Wine
12. Top 10 Jobs from StarChefs.com's Jobfinder
13.  Featured Chef to Know: Davide Scabin of Combal Zero - Turin, Italy
14.  Recipe for Cervo al Forno e Porcini: Roasted Venison Sausage-wrapped Venison Loin and Preserved Porcini from Chef Sarah Grueneberg of Spiaggia - Chicago, IL
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Wisconsin Cheese - Artisans Find Inspiration in Wisconsin
 1. Into the Alps: Where to Eat, Drink, Stay, and Explore in Alto Adige
Where cultural collision yields culinary inspiration: tasting and traveling in Alto Adige.
http://www.starchefs.com/cook/features/travel/alto-adige
 2. What and Where on the Wine List: The Sauvignon Blancs of Alto Adige
What the Alps, altitude, and the local attitude do for Sauvignon Blanc in the region of Alto Adige.
http://www.starchefs.com/cook/features/wine/sauvignon-blanc-alto-adige
 3. Milking the Art of Cheese-making at Degust
Hansi Baumgartner is blurring the line between cheesemonger and chef at Degust.
www.starchefs.com/cook/features/cheese-ingredient
 4. Chefs Gone Wild: Capturing the Essence of the Dolomites
With more than 300 local herbs unique to the region, Alpi di Suisi is Chef Frans Mulser's personal and singular pantry.
http://starchefs.com/cook/features/chefs-gone-wild-franz-mulser
 5. Grown in Alto Adige
Where meatless meatballs meet ancient cheeses and flatbread finds its way into pasta.
http://www.starchefs.com/cook/features/alto-adige-regional-products
 6. Wrap-up in the Alps: Alto Adige and Il Festival del Gusto
The festival in Bolzano proves that great cuisine reaches across any cultural divide.
http://www.starchefs.com/cook/features/events/alto-adige-festival-del-gusto
 7. Chicago Restaurant Pastry Competition Announces Finalists
From Sweet Home Chicago comes a competition packed with toothsome local talent and gooey global aspirations.
http://www.starchefs.com/cook/events/chicago-restaurant-pastry-competition
 8. Chef Volunteerism Survey
Take our Chef Volunteerism Survey, set to close next week, to 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
 9. 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
 10. Featured Video: How to Make Mortadella
Earth & Ocean Chef Adam Stevenson makes emulsified meat magic with his Robot Coupe.
http://www.starchefs.com/cook/content/how-make-mortadella
 11. Featured Cookbook: New Italy: A Complete Guide to Contemporary Italian Wine
Daniele Cernelli and Marco Sabellico
February 2008
Mitchel Beazley

Give a toast to the best, most up-to-date, and beautifully photographed reference on Italian wines! New Italy explores every significant development in the country's wine scene, widely considered one of the world's most complex. It gives readers a comprehensive and thorough look at all the country's key wine types, from Barolo, Chianti, and Montepulciano to Sangiovese and the Champagne-like sparkling Prosecco. An introduction to Italy's wine styles and winemaking methods is followed by a region-by-region tour of vineyards, from Piedmont in the north to Calabria in the south. Full-color specially commissioned maps, details of the appellations and grape varieties, background on climate and geography, and profiles of the leading producers round out this lively portrait.

http://www.starchefs.com/cook/cookbooks_keywords/new italy

Unified Brands
 12. Top 10 Jobs from StarChefs.com's Jobfinder
Pastry Chef
Come work for Marco and Paul
Hearth
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=280800&positionid=

Line Cook
Line cooks sought immediately at Graffiato, by Mike Isabella!
Graffiato
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281060&positionid=

Test Cook
Develop Recipes for America's Test Kitchen
America's Test Kitchen
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281142&positionid=

Sous Chef
High End Southern Bistro
The Staunton Grocery
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281001&positionid=

Executive Chef
Artisan Executive Chef
The Inn at Palmetto Bluff
South Carolina
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281120&positionid=

Lead Line Cook
Join a Relais & Chateaux Property
Newport Harbor Corp.
Rhode Island
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281100&positionid=

Executive Chef
Be a part of the premier international catering company
VISTA-Hospitality Int'l LLC
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281080&positionid=

Chef de Cuisine
Looking for a Smart Career Move - Join U. San Diego Dining Team Univ. of San Diego
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281040&positionid=

Chef de Cuisine
Chef de Cuisine (High Profile)
CULINAIRE
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281042&positionid=

Sous Chef
Award Winning Restaurant Toppers
Nantucket Island Resorts
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281041&positionid=
 13. Featured Chef to Know: Davide Scabin of Combal Zero - Turin, Italy
Piazza Mafalda di Savoia
Rivoli, Torino 10098 Italy
Restaurant E-mail: combal.zero@combal.org
Phone: +39 011 95 65 225

Favorite Tool: Paper and pen, to never miss a single thought, idea, aroma, and flavor.
Interview Question: Do you want to become a soloist or an orchestra conductor? There is not a right answer. I realize which one the candidate really is when he or she is left alone in the kitchen.
Chef You Most Admire: Michel Bras.
Cervana Logo 14. Recipe for Cervo al Forno e Porcini: Roasted Venison Sausage-wrapped Venison Loin and Preserved Porcini from Chef Sarah Grueneberg of Spiaggia - Chicago, IL
Adapted by StarChefs.com
Yield: 6 Servings

INGREDIENTS
Preserved Porcini:
1 pound fresh porcini mushrooms
Extra virgin olive oil
Sea salt
Juice of ½ lemon
1 ounce thyme leaves
1 ounce rosemary, chopped
2 cloves garlic, thinly sliced

Venison Sausage: (Yield: 5 pounds):
3 pounds venison meat, silver skin removed and cut into cubes
1 pound pork butt, cubed
1 pound fatback, cubed
1 ounce kosher salt
½ ounce fennel seed
½ ounce sugar
½ ounce allspice
¼ ounce pink salt
½ ounce juniper berries
½ ounce garlic cloves
½ ounce rosemary leaves
8 ounce cold venison stock

Venison Sausage-wrapped Venison Loin:
6 4-ounce portions venison loin, silver skin removed
Caul fat
Parchment paper
Butcher's twine
2 ounces canola oil
Kosher salt
Black pepper

METHOD
For the Preserved Porcini:
In a large cast iron pan, heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the mushrooms, searing on all sides until golden brown. Season with sea salt.

Transfer the mushrooms to a medium mixing bowl. Add the lemon juice to the mushrooms and reserve. Add 4 more tablespoons of olive oil to the cast iron pan and return to medium heat. Add the thyme and rosemary and the garlic and cook for 1 minute until fragrant. Transfer the mixture to the mushrooms and combine. Season the mushrooms. Put the mushrooms in a jar and cover with more extra virgin olive oil. Keep the jar refrigerated for at least 2 days before serving.

For the Venison Sausage:
To keep the sausage cold, ice down the grinder attachments in a large bowl. Inset 1 large mixing bowl with ice. Also ice down the bowl for your mixer. Mix the meat and all the spices in the large bowl over the ice. Grind the meat with a medium die into the chilled mixer bowl. Once ground, set the mixer with the paddle attachment. Over medium speed, mix the sausage to thoroughly emulsify the fat into the meat. Slowly add the cold stock into the mixer bowl. Mix for 1 minute. Cook a sample for seasoning. Keep sausage cold until ready to use.

For the Venison Sausage-wrapped Venison Loin:
Using parchment paper, pat down 1 4-ounce piece of sausage into a ½-inch x 1-inch rectangle. Put the 4-ounce piece of venison loin in the middle of the sausage rectangle (leaving 1 inch lengthwise on the sausage rectangle). Using the paper, tightly roll the sausage around the venison loin. Wrap caul fat around the finished rolled venison piece. Tie each portion of finished sausage with butcher's twine and set aside.

Preheat the oven to 400?F. In a large cast iron skillet, heat canola oil to medium high heat. Season the sausage with kosher salt and black pepper. Sear on all sides. Make sure that the pan does not get too hot, as the parcels will burst. Roast in the oven for 10 to 15 minutes, until the internal temperature reaches 125?F. Lightly cover the venison with foil and let rest for 5 minutes.

To Assemble and Serve:
Remove the Preserved Porcini from the jar and drain. Slice the Venison Sausage-wrapped Venison Loin into 3 or 4 medallions. Serve the Venison Sausage-wrapped Venison Loin with the Preserved Porc
Quick Meals

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