The Dishrag Newsletter
Issue 249
 
November 1, 2011
IN THIS ISSUE
1.  Flavor Profiles: Levels of Layering
2.  Creating Complex Curries with Angus An
3.  François Chartier and the Molecular Frontier of Food and Wine Pairing
4.  Ultimate Pairing: Chef and Brewer
5.  Tickets: The 2011 Portland Rising Stars Revue
6.  Become a Member of StarChefs.com and Post your Comments!
7.  Save the Date: Tickets to ICC 2012
8.  Chef Picks "Off the Beaten Path": Opart Thai House
9.  Featured Video: Andy Ricker Worships at the Thai Temple
10.  Top 10 Jobs from the StarChefs.com's JobFinder
11.  Recipe for Bullseye Gin and Tonic from Mixologist Todd Maul of Clio - Boston, MA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Clean Seas - Sustainable Seafood
 1. Flavor Profiles: Levels of Layering
From the old school to the new, taking various approaches to building layers of flavor.

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 2. Creating Complex Curries with Angus An
Instinct and technique have a curry collision at Angus An's Vancouver restaurant, Maenam.

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 3. François Chartier and the Molecular Frontier of Food and Wine Pairing
Considering the (literal) particulars of food and wine pairing with a sommelier trailblazer.

Read More >

 4. Ultimate Pairing: Chef and Brewer
Chicago's premier craft beer goes culinary.

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 5. Tickets: The 2011 Portland Rising Stars Revue
Don't miss out on the best of Northwest at the 2011 Portland Rising Stars Revue on Monday, December 5, at The Nines Hotel.

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 6. Become a Member of StarChefs.com and Post your Comments!
Register today to become a member of StarChefs.com and post your comments, share your opinions, and spread that chef community love!

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 7. Save the Date: Tickets to ICC 2012
Time flies when you're behind the line. Save the date for the 7th Annual StarChefs.com ICC!

Learn More >
 8. Chef Picks "Off the Beaten Path": Make Your Pick!
We're still looking for chefs' favorite spots Off the Beaten Path-submit your pick here!

Submit Your Pick >

Opart Thai House
4658 North Western Avenue
Chicago, IL 60625
(773) 989-8517
Cuisine Type: Thai
Recommended by: 2011 Rising Star Pastry Chef  Jenny McCoy of Craft – New York, NY
Recommended Dish: Gaeng Gari: Spicy Red Curry with Sweet Potatoes in Coconut Milk

"I love Opart Thai because it is located in the neighborhood where I grew up and was my first introduction to Thai cuisine; the food is just as good now as it was 25 years ago!"

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 9. Featured Video: Andy Ricker Worships at the Thai Temple
Pok Pok Chef and passionate Thai food convert Andy Ricker talks about his adopted culinary homeland.

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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.

 10. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
New Miami Beach Hotel seeks Talented Sous Chef
St. Regis Bal Harbour
Miami Beach, FL

Apply Now >

Freelance Editor
Cooking Course Guide Editor at well known NYC Culinary School.
The Institute of Culinary Education
New York, NY

Apply Now >

Executive Chef
NJ Based Restaurant Venture Seeks Experienced Executive Chef
Park East
Hazlet, NJ

Apply Now >

Executive Chef
NJ Based Restaurant Venture Seeks Experienced Executive Chef
Park East
Hazlet, NJ

Apply Now >

Pastry Chef
4-Diamond Restaurant in NY is hiring talented Pastry Chef/Cooks!
Castle on the Hudson
Westchester, NY

Apply Now >

Executive Chef
Luxury hotel in North Carolina is Hiring!
Ballantyne Hotel Charlotte, NC

Apply Now >

Sous Chef
Sous Chef Opportunity in Southern California.
Haven Collective
Orange, CA

Apply Now >

Overnight Baker
New Miami Beach Hotel Seeks Seasoned Baker
St. Regis Bal Harbour
Miami Beach, FL

Apply Now >

Executive Chef
Executive Chef Needed at Montana Ski Resort
Moonlight Basin
Big Ski, MT

Apply Now >

Executive Chef
Richly elegant Grand Cafe is Hiring.
Cafe Centro
New York, NY

Apply Now >

 11. Recipe for 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:

Drill holes in the ice cubes and fill them with the loomi.

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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StarChefs.com . . . the magazine for culinary insiders

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