The Dishrag Newsletter
Issue 257
 
January 17, 2012
IN THIS ISSUE
1.  The Product: Going Rustic with Puntarelle
2.  The Weekly Mix: A Cocktail and a Conference in San Antonio
3.  Crush: A Pairing to Tingle and Cleanse
4.  Inside Staff Meal at Fishtail by David Burke: Salmon by Design
5.  Take the 2011 Salary Survey!
6.  On Sale: ICC 2011 Main Stage DVDS!
7.  Chef Picks "Off the Beaten Path"
8.  Featured Video: Wo-Manhandling a Rib Eye at WCR 2011
9.  Featured Cookbook: Candle 79 Cookbook by Joy Pierson, Angle Ramos, and Jorge Pineda
10.  Top 10 Jobs from the StarChefs.com's JobFinder
11.  Recipe for Pan-Roasted Scallops from Chef Adam West of Monarch at the Hotel Zaza - Houston, TX
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

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The Product: Going Rustic with Puntarelle  1. The Product: Going Rustic with Puntarelle
Locavore it ain't: Dante de Magistris gets this spicy Catalonian chicory straight from Italy.

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The Weekly Mix: A Cocktail and a Conference in San Antonio  2. The Weekly Mix: A Cocktail and a Conference in San Antonio
Mixologist Chris Ware fights for the cause of the American cocktail in San Antonio (with a little help from Sasha Petraske).

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Crush: A Pairing to Tingle and Cleanse  3. Crush: A Pairing to Tingle and Cleanse
From honey and cacao nibs to petroleum and jicama, the unexpected fellowships in a scallop and Riesling pairing.

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Inside Staff Meal at Fishtail by David Burke  4. Inside Staff Meal at Fishtail by David Burke: Salmon by Design
Get jealous: the Fishtail crew enjoys this four-food-group salmon lasagna in the comfort of the restaurant dining room.

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Take the 2011 Salary Survey  5. 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!  6. 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!  7. 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 >

New Big Wong
610 H St NW
Washington, DC 20001
(202) 628-0491
www.newbigwong.com

Cuisine Type: Chinese
Recommended by: Chef Ruben Garcia of Minibar, Café Atlantico, and Thinkfoodgroup - Washington, DC
Recommended Dish: Great fried rice with scallops, fried eggplant with black garlic, and Peking duck.
Recommended Because: Been there forever and it's open until 3am.

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Featured Video: (Wo)Manhandling a Rib Eye at WCR 2011  8. Featured Video: (Wo)Manhandling a Rib Eye at WCR 2011
The cap, the up-and-coming beef tenderloin, and the hidden glory of the lip: Melanie Fletcher has her way with a Rib Eye.

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 9. Featured Cookbook: Candle 79 Cookbook: by Joy Pierson, Angle Ramos, and Jorge Pineda
Modern Vegan Classics from New York's Premiere Sustainable Restaurant

November 2011
Ten Speed Press

The vegan diet is restricted by definition-something most chefs don't take too lightly. But with Candle 79's cookbook, which shares what are arguably some of the best vegan recipes out there, there's a solid chance that chef's might actually wake up to the benefits of creative exploration that comes with a restricted diet. Not that Candle 79 is about restriction. As they say in their introduction, "the food at Candle 79 expands the horizons of vegan cuisine, proving that the healthiest food can also be the most flavorful and satisfying." The collected efforts of chefs Ramos and Pineda and owner Joy Pierson, the cookbook bases itself not on what's missing-any and all animal products-but on the plenty that is represented. And the recipes-all prepared with local, seasonal, organic products that go to the heart of the restaurant's philosophy-more than prove their point. From amuse bouches like "Arancini with Roasted Plum Tomato Sauce" to main courses like the tofu-cheese stuffed "Manicotti Rustica" and desserts like their "Chocolate Mousse Tower," the Candle 79 Cookbook has rewritten the vegan menu for the next century of conscientious, delicious eating.

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

Beverage Manager
Seeking a qualified bar manager/mixologist for great local restaurant.
Portland, ME

Apply Now >

Head Chef
Upscale Restaurant Venture Seeks Food Driven Head Chef
Zebra's Bistro & Wine Bar
Boston, MA

Apply Now >

Experienced Cooks
Experienced Cooks Being Hired Now, With Sign On Bonus!
HMSHost
Phoenix, AZ

Apply Now >

Executive Chef
Local / Seasonal Cuisine Focused Executive Chef Wanted.
Terrain
Westport, CT

Apply Now >

Executive Chef
ARAMARK Sports & Entertainment is seeking an Executive Chef!
ARAMARK Sports & Entertainment
Santa Clara, CA

Apply Now >

Cooks
Renound South Beach Restaurant is Hiring Qualified Cooks
The Setai
Miami, FL

Apply Now >

Chef de Cuisine
ARAMARK Sports & Entertainment is seeking an Chef de Cuisine
ARAMARK Sports & Entertainment
Anaheim, CA

Apply Now >

Chef de Cuisine
Alfred Portale is looking for a Qualified Chef de Cuisine in Miami!
Gotham Steak
Miami Beach, FL

Apply Now >

General Manager / Sommelier
Passionate Hospitality Management Professional Required
The Brasserie
Grand Cayman Island

Apply Now >

Sous Chefs/ Cooks
Sous Chefs Needed for Miami Location
Zuma Japanese Restaurant
Miami, FL

Apply Now >

CookTek 11. Recipe for Pan-Roasted Scallops from Chef Adam West of Monarch at the Hotel Zaza - Houston, TX

Adapted by StarChefs.com
January 2012

INGREDIENTS:
4 sea scallops
2 ounces clarified butter or vegetable oil
Salt
1 sprig fresh thyme
2 tablespoons whole butter

METHOD:
Remove side muscle from the scallops if not already removed and place them on a tray or plate lined with paper towels. Allow to dry as long as possible before cooking to enhance the sear quality. Preheat a sauté pan and add clarified butter or oil. When the pan begins to smoke, season the scallops and place in the pan. Cook for 1 to 2 minutes on first side, drain the fat, and add the thyme and whole butter. Baste the scallops with butter as it begins to brown and flip scallops over for the last 20 seconds or so of cooking. Remove and drain on paper towels.
 
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