The Dishrag Newsletter
Issue 252
 
December 2, 2011
IN THIS ISSUE
1.  Holiday Baking: Sweet Squash
2.  Spice in Cocktails
3.  Chef Gifts 2011
4.  Holiday Transition from Busy to Bust
5.  2nd Annual James Beard Sunday Supper South
6.  2011 Women Chefs & Restaurateurs Conference
7.  On Sale: ICC 2011 Main Stage DVDS!
8.  Tickets: The 2011 Portland Rising Stars Revue
9.  Chef Picks “Off the Beaten Path”
10.  Featured Video: Interviewing Restaurateur Kurt Huffman
11.  Featured Cookbook: The Punch Bowl by Dan Searing
12.  Top 10 Jobs from the StarChefs.com's JobFinder
13.  Recipe for Butternut Squash Flip from Mixologist Bobby Heugel of Anvil Bar & Refuge - Houston, TX
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven  
Hobart
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
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Sweet Squash  1. Holiday Baking: Sweet Squash
Pastry chefs are squashing the old seasonal standby for more complex flavor profiles.

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Spice in Cocktails  2. Spice in Cocktails
Nog be damned. Mixology's bringing the spice cabinet to seasonal cocktails.

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Beer Pairing for Thanksgiving  3. Chef Gifts 2011
From chicken coop accessories to rare amaros, what to get for the chef, pastry chef, mixologist, and/or sommelier in your life (or kitchen).

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Holiday Transition from Busy to Bust  4. Holiday Transition from Busy to Bust
Maintaining sanity, spirits, and sanitation through the roller coaster holiday season.

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2nd Annual Sunday Supper South  5. 2nd Annual Sunday Supper South
A headless horseman, chef pumpkin heads, and a gourmet family meal to challenge the best of James Beard revelry.

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2011 WCR Conference  6. 2011 WCR Conference
Sisters are still doing it for themselves, and we were there to soak in some of the sorority spirit of Women Chefs & Restaurateurs.

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On Sale: ICC 2011 Main Stage DVDS!  7. On Sale: ICC 2011 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!

Buy Now >

Tickets: The 2011 Portland Rising Stars Revue  8. 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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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 >

Nova Bar and Restaurant
555 2nd Street
San Francisco, CA 94107
(415) 543-2282
www.novabar.com
Cuisine Type:
American (New)
Recommended by:
Chef Seiji Wakabayashi, formerly of Bushi Tei
Recommended Dish: Flatbread, Butternut Squash, and Goat Cheese

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Featured Video: The 2011 Vitamix Challenge at ICC  10. Featured Video: The 2011 Vitamix Challenge at ICC
Frozen uni powder, ultra-smooth blood sausage, and instant-set pumpkin-banana pie: a few of the wonders of the 2011 Vitamix Challenge.

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 11. Featured Cookbook: The Punch Bowl by Dan Searing
75 Recipes Spanning Four Centuries of Wanton Revelry
March 2000
Basic Books

In a cocktail era more inclined towards three or four-ingredient, spirit-forward recipes, punch may seem like a fussy anachronism. But as DC Craft Bartender’s Guild co-founder Dan Searing puts it in The Punch Bowl, cocktail historicism—and the attendant revival of classic cocktails—actually paved the way for the resurgence of punch in all its gilded, celebratory glory. A brief history of punch (including its roots in maritime revelry, piracy, and early trade routes) and a guide to classic punch ingredients bring the reader up to speed on this bygone liquid status symbol. But Searing isn’t looking to pay homage to the porcelain and gold punch traditions of old. While the majority of the book’s 75 punch recipes are pre-20th century—including an ultra-simple 1655 recipe for Jamaican Punch and Jerry Thomas’s 1862 “Light Guard Punch,” a surprisingly delicate concoction meant to refresh “any small regiment (whether military or otherwise)”—Searing updates them in both serving size and instruction. Modern punches abound as well, such as the Highland Park, apple, and red beet concoction “Beetiful Apples” from StarChefs.com 2010 Rising Star Mixologist Gina Chersevani of PS 7’sin DC But whatever century you dip your mixology ladle into, The Punch Bowl is really about one thing: the craft of celebration.
Smallwares That Can Hang with the Bigwares  
Waring Commercial
Smallwares That Can Hang with the Bigwares
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 12. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Oceana has openings for Sous Chefs.
Oceana
New York, NY

Apply Now >

Executive Chef

Top Talent Executive Chef Position!
Sheraton Suites
Houston, TX

Apply Now >


Chef de Cuisine
Interesting Combination of Food and Film
Nitehawk Cinema
Brooklyn, NY

Apply Now >

Banquet Chef
High Volume Convention Hotel
Hilton
San Diego, CA

Apply Now >

Sous Chef
Be At The Center Of The Action - Talented Sous Chefs Sought
Le Moulin a Cafe
New York, NY

Apply Now >

Chef
DC Bread & Brew seeks creative chef!
Bread and Brew
Washington, DC

Apply Now >

Catering Chef

Chef Wanted for NJ Picnic & Catering Facility
NJ Catering
New Jersey

Apply Now >

Chef de Cuisine
5-Star and 5-Diamond Hotel seeking Chef de Cuisine!
The Peninsula
Chicago, IL

Apply Now >

Chef
Restaurant Venture Seeks Experienced Chef
Clements Catering
Louisville, KY

Apply Now >

Executive Chef

Help Develop Atlanta's Next Great Seafood Restaurant!
Fifth Group Restaurants
Atlanta, GA

Apply Now >

Berkel 13. Recipe for Butternut Squash Flip from Mixologist Bobby Heugel of Anvil Bar & Refuge - Houston, TX

Adapted by StarChefs.com
November 2011

Yield:
1 Cocktail

INGREDIENTS:

1½ ounces butternut squash-infused rum
1 ounce oat syrup
2 ounces Live Oak HefeWeizen
1 egg
Whole nutmeg

METHOD:

Combine all ingredients with ice and shake thoroughly. Fine strain into a stemmed glass. Garnish with freshly grated nutmeg.
 
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