The Dishrag Newsletter
Issue 246
 
September 21, 2011
IN THIS ISSUE
1.  The 2011 New York Rising Stars: Bios, Recipes, and Interviews
2.  The International Pinot Noir Celebration Turns 25!
3.  Chefs Week 2011
4.  Les Dames d'Escoffier Honors Jacques Pépin and HRH Prince Robert of Luxembourg
5.  Photo Galleries from Our Recent Tastings
6.  Featured Video: Yeasted Waffle with Recreated Rum Pearl Sugar by Pastry Chef Dana Cree of Kadeau - Bornholm , Denmark
7.  Featured Cookbook: Flavors First: An Indian Chef's Culinary Journey from ICC Presenter Vikas Khanna
8.  Top 10 Jobs from the StarChefs.com's JobFinder
9.  Fast Facts: ICC Presenter Richard Blais of Trail Blais - Atlanta, GA
10.  Recipe for Pisco Cocktail from ICC Presenter Mixologist Junior Merino of The Liquid Chef - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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The Dante Project

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Chefs That Use Jade.

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 1. The 2011 New York Rising Stars: Bios, Recipes, and Interviews
The whats, whens, and wherefores that make our New York Rising Stars shine.
http://starchefs.com/cook/chefs/2011-new-york-rising-stars
 2. The International Pinot Noir Celebration Turns 25!
Go West, young man. Grow pinot, and drink! Slurping up the festivities at the quarter-century pinot noir hoedown in McMinville, Oregon.
http://starchefs.com/cook/features/IPNC-2011
 3. Chefs Week 2011
Hungry? Thirsty? Craving inspiration from some of the country's best chefs? Get it here, Big Apple-style, in one star-studded, cuisine-crammed week.
http://www.chefsweek.com
 4. Les Dames d'Escoffier Honors Jacques Pépin and HRH Prince Robert of Luxembourg
The tribute dinner on Saturday, Oct 1, will feature a menu crafted by French greats Alain Sailhac, Alain Ducasse, Daniel Boulud, Laurent Gras, and Jacques Torres.
http://bit.ly/les-dames-jacques-pepin


 5. Photo Galleries from Our Recent Tastings
Photo galleries from our recent tastings at The Hurricane Club, Red Rooster, Pegu Club, and 2011 New York Rising Stars Gala venue Bar Basque.
http://www.starchefs.com/cook/photo-gallery
 6. Featured Video: Yeasted Waffle with Recreated Rum Pearl Sugar from Pastry Chef Dana Cree of Kadeau - Bornholm , Denmark
Pastry Chef Dana Cree will be showing off her sugar skills at the 2nd Annual Pastry Competition at ICC2011. Here, she shows off tech-savvy, spiffed-up waffles.
http://www.starchefs.com/cook/videos/yeasted-waffle-recreated-rum-pearl-sugar-and-braised-pineapple
 7. Featured Cookbook: Flavors First: An Indian Chef's Culinary Journey from ICC Presenter Vikas Khanna
June 2011
Lake Isle Press

Chef Vikas Khanna says it best: "The food I cook is the legacy of thousands of years of women cooking around fires and passing down their knowledge, and I try to use that intentionally in my cooking, to be respectful of my culinary inheritance, which was taught to me by my grandmother." Flavors First, the most recent cookbook from Chef Khanna of New York's Junoon, features the cooking Khanna learned from his grandmother. The overall message? It's about more than food. It's about tradition, respect, and family. As his grandmother did for him, Khanna encourages readers to be joyful in their cooking, to experiment, and to play. And as a good family cook should, he's provided something for everyone. Recipes range from the basic, like how to prepare classic naan, to the inspired, like his Duck Vindaloo with Piri Piri Peppers, Ginger, and Red Wine.

http://www.starchefs.com/cook/cookbooks_keywords/khanna
Unified Brands
 8. Top 10 Jobs from the StarChefs.com's JobFinder
Executive Chef
Todd Gray Seeks Executive Chef/Chef de Cuisine
Equinox Restaurant
Washington DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282706&positionid=

Line Cook
Work for a Top Chef Finalist - Line cooks sought at Graffiato.
Graffiato
Washington DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=281060&positionid=

Sous Chef
Sweet Basil is looking for a qualified Sous Chef.
Sweet Basil
Vail, CO
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282504&positionid=

General Manager
EN needs a well versed General Manager.
En Japanese Brasserie
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282483&positionid=

Chef de Partie/Sous Chef
Join a kitchen team whose only motive is quality.
Bartlett Pear Inn
Easton, MD
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282460&positionid=

Chef de Cuisine
Experienced and creative Chef needed for a new concept.
Eatwell dc
Washington DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282802&positionid=

Sous Chef
Move Your Career Forward at a Chicago Classic.
TRATTORIA NO. 10
Chicago, IL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282800&positionid=

Sous Chef
Incredible Sous Chef Opportunity For The Right Match.
New Houston Hotspot
Houston, TX
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282710&positionid=

Link Cook
Work at a Two Michelin Starred Restaurant!
The London NYC
NY, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282281&positionid=

Pastry Chef
Premiere Napa Valley Restaurant is looking for a Pastry Chef.
Bottega
Napa, CA
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282660&positionid=


 9. Fast Facts: ICC Presenter Richard Blais of Trail Blais - Atlanta, GA
What does the Sixth Sense mean to you?
The Sixth Sense, for me, definitely takes over at times. I use it while improvising tasting menus or while cooking in competitions. Sometimes, adding an ingredient just feels right. Cooking while racing the clock unleashes my Sixth Sense. Challenge yourself to cook with pace and fluidity and you will see how sometimes training and knowledge just take over, not unlike a Jedi.

Number of covers you do and average check price:
We have multiple concepts, ranging from 100 to 900 covers and between $16 to $455 per person.

Chef most admired?
Fergus Henderson. I wish I could cook with such honesty.

Most important kitchen rule?
Cleanliness: scrubbing in before you cook

Most memorable food moment?
The first meal where I realized food could embrace fusion. It was a little restaurant on Long Island, and it was a dish of tuna with basmati rice and tomato sauce.

Your next project?
A modern American restaurant in Atlanta, Georgia, opening Winter 2011, and publishing my first cookbook in the fall of 2012.
 10. Recipe for Pisco Cocktail from ICC Presenter Mixologist Junior Merino of The Liquid Chef - New York, NY
Adapted by StarChefs.com

Yield: 1 Cocktail

INGREDIENTS:
8 grapes
1 ounce pineapple juice
½ ounce lime juice
1 ounce St. Germain
1½ ounce Pisco Portón
1 ounce brut champagne
¼ ounce simple syrup
Fresh Origins lime mint
Liquid nitrogen

METHOD:
Muddle 5 of the grapes in a mixing glass. Pour the pineapple juice, lime juice, St. Germain, pisco, and simple syrup into the glass. Add ice to the mixing glass, shake, and mix in the Champagne. Strain the contents into a chilled martini glass. Slide the remaining 3 grapes and lime mint onto a long pick, and put the across the top of the glass. Add liquid nitrogen to garnish the cocktail.
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