The Dishrag Newsletter
Issue 255
 
December 22, 2011
IN THIS ISSUE
1.  The 2011 Restaurant Trends Report
2.  Take the 2011 Salary Survey!
3.  Weekly Mix: Hair of the Dog
4.  Inside Staff Meal at Restaurant Dante: Italiano Redux
5.  Technique: Hawaiian-style Okonomiyaki with House-made Spam
6.  Shout Outs for New Year's Eve: Boutique Champagne"
7.  On Sale: ICC 2011 Main Stage DVDS!
8.  For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App!
9.  Featured Video: Pierre Hermé on the ICC 2011 Mainstage
10.  Featured Cookbook: The Wild Vine by Todd Kliman
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Hanukkah Special: Recipe for Caramelized Apples from Chef Aaron Barnett of St. Jack - Portland, OR
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Vitamix
When it comes to blending, Vitamix delivers
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Fame, Fortune, and 2012 Restaurant Resolutions  1. The 2011 Restaurant Trends Report
Our top dishes, restaurateur revolutions, new culinary horizons, and the incredible disappearing pastry chef: the whats and whys of food and drink in 2011.

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Tools of the Trade 2011  2. Take the 2011 Salary Survey!
Empty pockets? Wallet bustin'? Let us know how the year treated your bank account, and we'll enter you for a chance to win free tickets to ICC 2012!

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Beer Pairing for Thanksgiving  3. Weekly Mix: Hair of the Dog
For when the fat lady sings.

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Holiday Transition from Busy to Bust  4. Inside Staff Meal at Restaurant Dante: Italiano Redux
The Dante crew is fueling on the good stuff: eggs Benedict, meatballs, and pasta.

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On Sale: ICC 2011 Main Stage DVDS!  5. Technique: Hawaiian-style Okonomiyaki with House-made Spam
Say aloha (or aloha?) to post-holiday blues with the ultimate New Year's Day brunch food.

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Chef Picks "Off the Beaten Path": Make Your Pick!  6. Shout Outs for New Year's Eve: Boutique Champagne
This year, somms are leaving the Taittinger, Perrier-Jouët, and Krug in the cellar for off-the-beaten-path, small production Champagnes.

Read More >

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

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Chef Picks "Off the Beaten Path": Make Your Pick!  8. For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App!
Teeming with tasty recommendations for local eats from industry insiders.

Submit Your Pick >

Piccolo Sogno
464 N Halsted Street
Chicago, IL 60622
(312) 421-0077

Cuisine Type: Italian
Recommended Because:
Super simple, but the pasta and seafood are always cooked perfectly.
Recommended by:
Chef Dirk Flanigan of Henri and The Gage- Chicago, IL
Recommended Dish:
Spaghetti Neri "Frutti Di Mare"

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Steelite Tableware
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Featured Video: The 2011 Vitamix Challenge at ICC  9. Featured Video: Pierre Hermé on the ICC 2011 Mainstage
Pierre Hermé challenges definitions of pastry and dessert, relishing the wilderness of the "in between."

Watch More >

 10. Featured Cookbook: The Wild Vine by Todd Kliman
Broadway
Paperbacks 2010

The Wild Vine by Todd Kliman is an incredible tale of an unknown grape, an unrecognized pioneer in viticulture history, and an untraditional winemaker producing notable wine in Virginia. Yes, Virginia, where our oenophile founding father Thomas Jefferson tried unsuccessfully to make more than good juice. Jenni McCloud is making great Norton wine in a state where TJ couldn't. Part history, part mystery, and a wonderful account of the state of winemaking in the United States, we learn how modern science and agriculture practices are now making grape growing possible in every corner of the United States. Even wine experts will learn something, but the novice won't be lost in esoteric wine knowledge.

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

Executive Chef
Local and Sustainable Restaurant is Hiring an Executive Chef.
Rosebank Farms Cafe
Charleston, SC

General Manager
Independently Owned Restaurant Company Looking To Expand!
Burger & Beer Joint
Miami, FL

Pastry Sous Chef
Now Seeking Culinary Professionals to Join Outstanding Team!
The Inn at Little Washington
Washington, DC

Senior Sous Chef
Bring your whole self to work.br> Marriott
Philadelphia, PA

General Manager
Leading Importer of Gourmet Foods Seeks Sales Rep!
Paris Gourmet
New York, NY

Chef de Cusine
Country Club with World-Class Dining is hiring a Chef de Cuisine.
Reynolds Plantation
Atlanta, GA

Pastry Chef
Boca Restaurant Group Seeks Pastry Chef
Boca Restaurant Group
Cincinnati, OH

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

Sous Chef
Chef Sought for High Volume NYC Hotel
Luxury Hotel
New York, NY

General Manager
Stephen Starr Seeks General Manager!
Il Pittore
Philadelphia, PA

US Foods 12. Hanukkah Special: Recipe for Caramelized Apples from Chef Aaron Barnett of St. Jack - Portland, OR
Adapted by StarChefs.com
December 2011

Yield: 4 Servings

INGREDIENTS:
2 Granny Smith apples, peeled, cored, and cut into 6 wedges
1 tablespoon clarified butter
2 tablespoons honey
1 cup white wine
1 tablespoon butter
Salt and freshly ground black pepper

METHOD:
In a heavy-bottomed skillet, heat the clarified butter on a medium-high setting. Sear the apple slices on both sides until golden (do in batches if necessary to avoid overcrowding the pan). Remove from the pan and reserve. Add the honey to the pan and cook for 30 seconds, then adde the wine, salt, and pepper. Reduce to a thin caramel consistency. Swirl in the butter and add the apples and cook until glazed, approximately 2 to 3 minutes.
 
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