The Dishrag Newsletter
Issue 256
 
January 10, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol. 80: Beginning, Ending, and Enduring
2.  Aloha Charlie Trotter
3.  Inside Staff Meal at dell'anima: Curry Craze
4.  The Weekly Mix: A Tropical, Manly Winter Drink
5.  Crush: Interview with Francesca Planeta
6.  Honoring Our Rising Star Chef and Departed Friend, Sean Hardy
7.  Take the 2011 Salary Survey!
8.  On Sale: ICC 2011 Main Stage DVDS!
9.  For Sale: Chef Picks "Off the Beaten Path"
10.  Featured Video: Whipped Cocktail Classics with Jeffrey Morgenthaler
11.  Featured Cookbook: India Cookbook by Pushpesh Pant
12.  Top 10 Jobs from the StarChefs.com's JobFinder
13.  Recipe for "To the Moon" Cocktail from Mixologist Daniel de Oliveira of Watershed - Chicago, IL
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

Explore Hobart
Letter From the Editor 2012  1. Letter from the Editor, vol. 80: Beginning, Ending, and Enduring
Apocalypse or no, we're charging into the New Year with faith in the industry and a new publishing schedule!

Read More >

Aloha Charlie Trotter  2. Aloha Charlie Trotter
A brief "au revoir" (we'll see him again, right?) to one of the fathers of modern American cuisine.

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Inside Staff Meal at dell'anima  3. Inside Staff Meal at dell'anima: Curry Craze
Elbow macaroni-tatted Chef Andrew Whitney keeps the dell'anima crew strong with nontraditional chicken curry.

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The Weekly Mix: A Tropical, Manly Winter Drink  4. The Weekly Mix: A Tropical, Manly Winter Drink
Trade bitter cold and ungodly radiator racket for this studly, structured Honolulu cocktail.

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Crush: Interview with Francesca Planeta  5. Crush: Interview with Francesca Planeta
Talking wine, global warming, and Sicily's oenological plenty with one lady vintner who broke through the glass (cork?) ceiling.

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Honoring Our Rising Star Chef and Departed Friend, Sean Hardy  6. Honoring Our Rising Star Chef and Departed Friend, Sean Hardy
Moments and memories with a great chef, man, and a dearly missed friend.

Read More >

Take the 2011 Salary Survey  7. 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 a fantastic prize!

Take Survey >

On Sale: ICC 2011 Main Stage DVDS  8. 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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For Sale: The StarChefs.com Chef Picks Off the Beaten Path App  9. 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 >

Tuk Tuk
1746 Peachtree St NE # Y
Atlanta, GA 30310
(678) 539-6182
Cuisine Type: Thai
Recommended by: Chef Scott Serpas of Serpas True Foods - Atlanta, GA
Recommended Dish: Coconut Soup

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Achieve endless varieties of visual drama  
Steelite Tableware
Achieve endless varieties of visual drama
Explore Steelite
Featured Video: The 2011 Portland Rising Stars  10. Featured Video: Whipped Cocktail Classics with Jeffrey Morgenthaler
Our Portland Rising Star Mixologist whips up variations of classic cocktails with the help of his iSi whipper. (Smoked whiskey barrel oak chip foam anyone?)

Watch Now >

 11. Featured Cookbook: India Cookbook by Pushpesh Pant
November 2011
Phaidon

India Cookbook is comprehensive-and it isn't afraid to brag about it. Billed as "the only book on Indian food you'll ever need" on its front cover, this impressive work from cookbook author and University of New Delhi professor Pushpesh Pant is appropriately culinary and scholarly. An info-packed introduction explains some of the history of Indian food (influenced by Greek envoys, Arab traders, Portuguese explorers, and, of course, the British), as well as its medicinal, regional, spiritual, and cultural characteristics. From there, Pant delves immediately into over 700 pages of recipes-from the "heart and soul of Indian cooking" spice blends to chutneys, appetizers, breads, pulses (legumes), desserts, and more. Color photographs of dishes like "Split Red Dal" and "Goan Fish Curry" bring the dishes to vibrant, mouth-watering life.
 12. Top 10 Jobs from the StarChefs.com's JobFinder

General Manager / Sommelier
Passionate Hospitality Management Professional Required
The Brasserie
Caribbean

Executive Chef
Executive Chef for Nolita New American
Jo's
New York

Executive Chef-JFK
Executive Chef with a flare for the air!
LSG Sky Chefs
New York

Sous Chef
Uchi Houston is hiring Inventive Sous Chefs!
Uchi
Texas

Executive Chef - BUDDAKAN in Philadelphia
Buddakan is Now Hiring an Executive Chef!
Starr Restaurant Organization
Pennsylvania

Sous Chefs/ Cooks
Sous Chefs Needed
Zuma Japanese Restaurant
Florida

Head Pastry Chef
Head Pastry Chef
Zuma Japanese Restaurant
Florida , New York

Corporate Executive Chef
Corporate Executive Chef
Wolfgang Puck Worldwide
ALL US

Unit Head Chef
Family Owned Sacramento Restaurant is Hiring and Executive Chef
Fat City Inc.
California

Executive Chef (Chef de Cuisine)
HMS Host is Hiring in Atlanta!
HMSHost
Georgia

US Foods 13. Recipe for "To the Moon" Cocktail from Mixologist Daniel de Oliveira of Watershed - Chicago, IL

Adapted by StarChefs.com
January 2012

Yield: 1 Cocktail

INGREDIENTS:
1 ¾ ounces Olmeca Altos plata tequila
½ ounce Aperol
½ ounce Luxardo maraschino liqueur
1 ounce grapefruit juice
½ ounce lemon juice
½ ounce simple syrup
Grapefruit peel

METHOD:
Combine all ingredients except grapefruit peel in a mixing tin and shake hard. Strain into a chilled coupe. Zest grapefruit peel over the cocktail and serve.
 
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