The Dishrag Newsletter
Issue 244
 
August 29, 2011
IN THIS ISSUE
1.  Letter from the Editor, vol. 77: Mixo-Metamorphoses in 2011
2.  Imbibing the Big Apple: Where to Drink in New York City in 2011
3.  Aged Cocktails: Time Is on Your Side
4.  Amore, Amari: Cocktails with an Amaro Voice
5.  NY Mixologists Sound Off: What Makes a Cocktail Special?
6.  Technique: How to Barrel-Age Cocktails
7.  Parsing Pisco: Chile, Peru, and the Next Big Thing from Years Past
8.  Volunteer for the StarChefs.com International Chefs Congress!
9.  Photo Galleries from Our Recent Tastings
10.  Featured Cookbook: The Essential Cocktail
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Fast Facts: ICC Presenter Mixologist Stanislav Vadrna of The Analog Bartending Institute - Bratislava, Slovakia
13.  Recipe for the Bullseye Gin and Tonic from Mixologist Todd Maul of Clio - Boston, MA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Vitamix Chef Quotes
 1. Letter from the Editor, vol. 77: Mixo-Metamorphoses in 2011
We came, we drank, we remembered. Charting the trends and traditions of our cocktailian travels in 2011.
http://starchefs.com/cook/features/letter_from_editor/vol77/new-york-city-mixology-2011
 2. Imbibing the Big Apple: Where to Drink in New York City in 2011
For the traveling tippler, our guide to the latest in mixology in Manhattan and Brooklyn.
http://starchefs.com/cook/features/travel/new-york-mixology-2011
 3. Aged Cocktails: Time Is on Your Side
From barrels to bottles to bar: how the vessels of spirits transport became tools in the mixologist's arsenal. Industry pros weigh in on the trend.
http://starchefs.com/cook/features/mixology/aged-cocktails
 4. Amore, Amari: Cocktails with an Amaro Voice
Bitter, puckering, piquant, and more. The incredible drinkability of amaro-heavy cocktails in 2011.
http://starchefs.com/cook/features/mixology/amaro-cocktails

 5. NY Mixologists Sound Off: What Makes a Cocktail Special?
Borough bartenders explain what makes their craft important for the customer and the industry. (Hint: it's not just the bitters.)
http://www.starchefs.com/cook/features/new-york-mixology-video-montage-2011
 6. Technique: How to Barrel-Age Cocktails
Got a barrel and a balanced, boozy beverage? Jeffrey Morgenthaler will show you how to age it to smooth perfection.
http://www.starchefs.com/cook/events/studio/techniques/barrel-aged-cocktails
 7. Parsing Pisco: Chile, Peru, and the Next Big Thing from Years Past
The many incarnations of a border-straddling spirit you should have behind your bar.
http://starchefs.com/cook/features/chilean-peruvian-pisco

 8. Volunteer for the StarChefs.com International Chefs Congress!
Joining the exciting gathering of culinary talent (from the United States and beyond) is just one click away!
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=278302&positionid
 9. Photo Galleries from Our Recent Tastings
Photo galleries from our recent tastings in New York and Portland, including Typhoon at Hotel Lucia, Corton, Cienfuegos, and many more.
http://www.starchefs.com/cook/photo-gallery
 10. Featured Cookbook: The Essential Cocktail
Dale DeGroff
September 2008
Clarkson Potter

In The Essential Cocktail, patron saint of mixology Dale DeGroff provides the definitive handbook for any amateur or professional bartender. DeGroff has drawn from his decades of experience behind the bar and compiled simplified (but by no means dumbed-down) recipes for every fundamental classic and modern cocktail that should be in any serious mixologist's repertoire. DeGroff provides comprehensive recipes based on his years of experience, as well as situational advice, like how to scale up a margarita in party situations or where it is appropriate to make your own drink variations on the classics. What's more, DeGroff includes the history and lore of each drink, along with personal anecdotes, favorite riffs, and advice to make the reader a better bartender. DeGroff is one of today's foremost authorities on cocktails, and his latest book is a great gift to inspire and educate both professionals and non-professionals alike.

Wisconsin Cheese - Artisans Find Inspiration in Wisconsin

 11. Top 10 Jobs from the StarChefs.com's JobFinder
Line Cook
Line cooks sought immediately at this upscale coastal community.
Carlsbad by the Sea
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282200&positionid=

Executive Chef
Executive Chef needed at Kenwood Inn & Spa
Columbia Hospitality, Inc
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282080&positionid=

General Manager
Manager to Owner Opportunity
Three Tomatoes Trattoria
Vermont
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282162&positionid=

The Little Nell/Aspen Mountain Club Chef
Chef
The Little Nell Hotel
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282145&positionid=

Chef de Partie, Line cook
Chef de Partie, line cook for upscale Country Inn
L'Auberge Provencale
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282064&positionid=

Executive Chef
Northern Spy Hiring Executive Chef
Northern Spy Food Co
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282141&positionid=

PM Pastry Cook
#1 Hotel in North America
Blackberry Farm
Tennessee
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282140&positionid=

Sous Chef
Upscale Casual Indian Restaurant
Tamarind of London
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282120&positionid=

Working Pastry Chef
Amazing opportunity under award winning Exec Chef Zach Bell!!
Addison Reserve Country Club
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282103&positionid=

Pastry Chef
Water Grill
Kings Seafood Company
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282062&positionid=
 12. Fast Facts: ICC Presenter Mixologist Stanislav Vadrna of The Analog Bartending Institute - Bratislava, Slovakia

What does the Sixth Sense mean to you?
Think of the Sixth Sense as your own awareness. By consciously breathing to help you to become really aware and relaxed, in the here and in the now-breathing consciously will bring more awareness and concentration to whatever you are doing.

Mixologist most admired?
Mr. Kazuo Uyeda, bartender and owner of the Tender Hard Shake Ginza Bar in Tokyo. He is the man who has opened the doors of "the world of ichi-go ichi-e" for me. He is a big inspiration for me, a role model of the Japanese, and a bartender for life. I am thankful for everything that he has done for me.

Bar tool you wish you had?
Swizzle sticks from all around the world

First bar job?
I was pouring and serving tasty draft beers in the Szabo Beer Pub in the village called Zemné, where I grew up, near the border with Hungary.

Most important mixology rule?
Clientes para siempre! (Clients for life!)

Most memorable food moment?
My very first handmade soba noodles in Tokyo. I am a soba freak.
US Foodservice 13. Recipe for the Bullseye Gin and Tonic from Mixologist Todd Maul of Clio - Boston, MA
Adapted by StarChefs.com

Yield: 1 Cocktail

INGREDIENTS
Loomi Ice Cubes:
Loomi (dried black lime)
2-inch ice cubes

To Assemble and Serve:
2 ounces gin
Tonic water

METHOD
For the Loomi Ice Cubes:
Drills holes in the ice cubes and fill them with the loomi and refreeze.

To Assemble and Serve:
Add the Loomi Ice Cubes to a large-mouthed collins glass. Add the gin and fill the glass with the tonic. As the ice cubes melt, the drink grows darker and has stronger citrus and spice notes.
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