The Dishrag Newsletter
Issue 251
 
November 22, 2011
IN THIS ISSUE
1.  Tickets: The 2011 Portland Rising Stars Revue
2.  Letter from the Editor Vol. 78: Big on Micro Portland Sips
3.  Portland Coffee: Micro Roasters, Macro Influence
4.  2011 Portland Rising Stars Recipes and Interviews
5.  Craft Breweries in Portland
6.  Portland in High Spirits
7.  Inside Staff Meal at Coppa
8.  On Sale: ICC2011 Main Stage DVDS!
9.  Chef Picks “Off the Beaten Path”
10.  Featured Video: Interviewing Restaurateur Kurt Huffman
11.  Featured Cookbook: Uncommon Grounds by Mark Pendergrast
12.  Top 10 Jobs from the StarChefs.com's JobFinder
13.  Recipe for Rum Old Fashioned from Mixologist David Welch of Sunshine Tavern - Portland, OR
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
iSi Whipper: Foams, Desserts, Cocktails, and More: Endless Possibilities  
iSi Whipper
Foams, Desserts, Cocktails, and More: Endless Possibilities
Explore iSi Whipper >
Become a Member of StarChefs.com and Post your Comments!  1. 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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Turkey Tips: Chris Young's Thanksgiving Turkey, Peking Duck-style  2. Letter from the Editor Vol. 78: Big on Micro Portland Sips
From cups o' joe to craft beer, drinking in the liquid magic of Portland, Oregon.

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Beer Pairing for Thanksgiving  3. Portland Coffee: Micro Roasters, Macro Influence
Our (caffeinated) cup runneth over with micro coffee roasters and specialty coffee.

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Cocktail Culture: Room Temperature Cocktails  4. 2011 Portland Rising Stars Recipes and Interviews
Get the dish-and dishes-from the rebels and dreamers that make up our 2011 class of Portland Rising Stars.

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The Ultimate Thanksgiving Dinner: Inside Staff Meal at A Voce Madison  5. Craft Breweries in Portland
Hops and malt, hands-on: inside five of the craftiest Portland breweries.

Read More >

Tickets: The 2011 Portland Rising Stars Revue  6. Portland in High Spirits
From "do-it-yourself" to "drink-it-yourself," exploring the artisan spirit of Portland's Distillery Row.

Read More >
Become a Member of StarChefs.com and Post your Comments!  7. Inside Staff Meal at Coppa
Charred pizza and smoked paprika hot wings? It's not the Super Bowl. It's a twice-weekly, tailgate-worthy staff meal at Coppa.

Read More >

Become a Member of StarChefs.com and Post your Comments!  8. On Sale: ICC2011 Main Stage DVDS!
Achatz, Hermé, Boulud, oh my! Bring your favorite internationally renowned chefs, and their Main Stage (Days 1 and 2) Presentations, home with you! And don't forget an ICC book-complete with recipes from every presentation!

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Chef Picks "Off the Beaten Path": Make Your Pick!  9. 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 >

Screen Door
2337 East Burnside Street
Portland, OR 97214
(503) 542-0880
www.screendoorrestaurant.com
Cuisine Type:
American
Recommended by: Sunny Jin of Jory at the Allison Inn & Spa - Portland, OR
Recommended dish: Maple Praline Bacon

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Featured Video:Turkey Alternatives: Australian Lamb at Porter House  10. Featured Video: Interviewing Restaurateur Kurt Huffman
2011 StarChefs.com Portland Rising Star Restaurateur Kurt Huffman traces his journey from Scotland to owning an octet of chef-forward restaurants in a food forward city.

Watch Now >
 11. Featured Cookbook: Uncommon Grounds by Mark Pendergrast
The History of Coffee and How It Transformed the World
March 2000
Basic Books

The History of Coffee and How It Transformed the World is the first comprehensive and social history of coffee, and it describes how coffee has dominated and molded the economies, politics, and social structures of entire countries. Pendergrast's scrupulously researched and lively anecdotal history provides a window through which to view the broader themes of modern-day media and marketing, the rise of mass production, colonialism, women's issues, and international commodity schemes.
Berkel Slicers: The Ferrari of Slicers  
Berkel Slicers
Precision and Entertainment
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 12. Top 10 Jobs from the StarChefs.com's JobFinder

Assistant Sous Chef
Are you ready to explore new challenges?
Aon Hewitt/Marriot
Miami Beach, FL

Apply Now >

Banquet Sous Chef
Great Opportunity at the Cambridge Hyatt.
Hyatt Regency Hotel
Boston, MA

Apply Now >

Executive Chef
Water Grill is Seeking a Qualified Executive Chef in LA
Kings Seafood Company
Los Angeles, CA

Apply Now >

Line Cook
Exciting and dynamic restaurant seeks experienced line cooks.
R2L Restaurant
Philadelphia, PA

Apply Now >

Chef de Cuisine
Talented Chef de Cuisine Sought.
Soul Food Restaurant
San Francisco, CA

Apply Now >

Executive Chef
New Gastropub Restaurant Venture Seeks Passionate Executive Chef!
KS Entertainment
NY and CA

Apply Now >

Sous Chef
High End Family Run Restaurant Looking for a Qualified Sous Chef
Ristorante Paoletti
Highlands, NC

Apply Now >

Front of House Manager
Water Grill is Seeking a Qualified Manager in LA.
Kings Seafood Company
Los Angles, CA

Apply Now >

Cook (AM Shift)
Join Chef Patrick O'Connell's James Beard Award Winning Team!
The Inn at Little Washington
Washington , VA

Apply Now >

Chef/Partner
New Upscale BBQ Venture Seeks Experienced Executive Chef
Bare Meats Inc
New York, NY

Apply Now >

Berkel 13. Recipe for Rum Old Fashioned from Mixologist David Welch of Sunshine Tavern - Portland, OR

Adapted by StarChefs.com
November 2011

Yield:
1 Cocktail

INGREDIENTS:
2 ounces 7-year Flor de Cana Rum
6 dashes Angostura bitters
¼ ounce simple syrup
1 large coffee ice cube
Orange and lemon twists

METHOD:

In a pint glass filled with ice, combine the rum, bitters, and simple syrup. Stir for 30 seconds. Put one large coffee ice cube in a rocks glass. Strain rum, bitters, and simple syrup over the coffee ice cube. Garnish with a lemon and orange twist.
 
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