The Dishrag Newsletter
Issue 254
 
December 20, 2011
IN THIS ISSUE
1.  The Top Cookbooks of 2011
2.  Fly on the Wall: The 2011 Portland Rising Stars Honorees Dinner
3.  Inside Staff Meal at Wafu: Sprucing Up Surplus
4.  The Weekly Mix: King's Cobbler
5.  Satsumas, a Gulf Coast Tradition
6.  Our 2011 Portland Rising Star Purveyors
7.  On Sale: ICC 2011 Main Stage DVDS!
8.  Chef Picks "Off the Beaten Path"
9.  Featured Video: The 2011 Portland Rising Stars "How to Make It" Panel
10.  Featured Cookbook: The Family Meal by Ferran Adrià
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Recipe for The 55th Degree from Chris McMillian of Bar Uncommon - New Orleans, LA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Jade - The Dante Project  
The Dante Project

"Now we're spoiled...any other range just doesn't cook!"
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Executive Chef

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The Top Cookbooks of 2011  1. The Top Cookbooks of 2011
From "odd bits" and Milk Bar to an avant-garde iPad exclusive and its century-old predecessor, the top reads in food and drink of 2011.

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Fly on the Wall: The 2011 Portland Rising Stars Honorees Dinner  2. Fly on the Wall: The 2011 Portland Rising Stars Honorees Dinner
Like something out of Dickens: the merry, mentor-made, family-style Rising Stars Honorees Dinner.

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Inside Staff Meal at Wafu  3. Inside Staff Meal at Wafu: Sprucing Up Surplus
In classic staff meal fashion, Sous Chef Jane Hashimawari makes fried rice magic with leftovers.

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The Weekly Mix  4. The Weekly Mix: King's Cobbler
We're inaugurating our Weekly Mix feature with a Big Easy update on a deliciously off-trend, complex, old school sipper.

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Satsumas: A Gulf Coast Tradition  5. The Product: Satsumas, a Gulf Coast Tradition
Taste the brisk, sweet, versatile season of this diminutive mandarin cousin.

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Purveyors: Portland Rising Stars  6. Our 2011 Portland Rising Star Purveyors
Savoring the products behind the perfection of our 2011 Portland Rising Stars Gala.

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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!

Watch Now >

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

Minh's
2500 Wilson Boulevard
Arlington, VA 22201
(703) 525-2828
Cuisine Type: Vietnamese
Recommended by: Chef Jamie Leeds of Hank's Oyster Bar - Washington, DC
Recommended Dish:
Fried Shrimp and Sweet Potato Cakes

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Featured Video: The 2011 Portland Rising Stars  9. Featured Video: The 2011 Portland Rising Stars "How to Make It" Panel
Your front row ticket to the trials, travails, and triumphs of our 2011 Portland Rising Stars.

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 10. Featured Cookbook: The Family Meal by Ferran Adrià
Home Cooking with Ferran Adrià
October 2011
Phaidon Press

"It is a book about simple cooking." Words not typically expected at the beginning of anything culinary, published, and even indirectly attributable to Ferran Adrià. But with The Family Meal: Home Cooking with Ferran Adrià, the hallowed godfather of avant-garde cuisine introduces us to the other kind of cuisine coming out of elBulli: family meal. Born out of an inspiration to redefine the quality of this workhorse industry pre-service meal (and fueled by Adrià's own deep-seated love of simple, pure cuisine), The Family Meal collects 31 meals-as in appetizers, mains, and desserts, for two, six, 20, or 75 people-created and consumed by the staff of elBulli. Before getting into the recipes themselves, which are all accompanied by step-by-step photographs, Adrià shares the process behind their creation (from production sheets to tips that link the restaurant's menu and its family meal, as in "after making cheese water, especially with Parmesan, the leftover fat an be used in a risotto"). And while Adrià and Eugini de Diego (a head chef also responsible for family meal) certainly intend the book to be an inspiration within the industry, the simple nature of the cuisine ("Catalan-style Turkey," "Coconut Flan," "Potato Chip Omelet") and commonplace equipment (the most "complicated" tool being a soda siphon) means home cooks can eat like elBulli's professional elite, who create carrot clouds and caipirinha cubes on a diet of house-made pasta and-a house favorite-hamburgers.
iSi Whipper: Foams, Desserts, Cocktails, and More  
iSi Whipper
Foams, Desserts, Cocktails, and More: Endless Possibilities
Explore iSi>
 11. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
Southern Charcoal Grill Seeks Experienced Executive Chef
The Twisted Tail
Pennsylvania

Apply Now >

Assistant Area Chef - Echo
Echo Restaurant at the Breakers Resort is Hiring!
The Breakers
Florida

Apply Now >

General Managers - STARR RESTAURANTS
STARR RESTAURANTS Seeks General Managers!
Starr Restaurant Organization
Pennsylvania , New Jersey

Apply Now >

SUSHI CHEFS - Morimoto and Pod
Morimoto & Pod - Now Hiring Sushi Chefs!
Starr Restaurant Organization
Pennsylvania

Apply Now >

Fine Dining Chef - Join Us in Alaska Summer 2012
Fine Dining Adventure in the Wilderness - Alaska!
Within The Wild Adventure Co.
Alaska

Apply Now >

Executive Chef
Culinary Star Chef wanted for Country Inn
L'Auberge Provencale
Virginia

Apply Now >

Executive Sous Chef
Farm to Table Restaurant in Charlottesville is Hiring!
Pippin Hill Farm
Virginia

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Executive Sous Chef
Upscale Hotel Seeks Experienced Executive Sous Chef
Conrad Chicago
New York , Illinois

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All Cook and Front of House Positions Available. Alinea.
All Cook and Front of House Positions Available
Alinea
Midatlantic, USA , Illinois

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US Foods 12. Recipe for The 55th Degree from Chris McMillian of Bar Uncommon - New Orleans, LA

Adapted by StarChefs.com
December 2011

Yield: 1 Cocktail

INGREDIENTS:
2 ounces Old Raj 110 proof gin
1 ounce green Chartreuse
Dash of orange bitters
Twist of orange peel

METHOD:
Stir all ingredients with ice until chilled. Strain and pour into a chilled cocktail glass. Express oil from the orange peel over the drink and serve.
 
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