The Dishrag Newsletter
Issue 258
 
January 24, 2012
IN THIS ISSUE
1.  The Product: Freekeh, Underage and Smoking
2.  Inside Staff Meal at Bell Book & Candle: Spot on Sustainability
3.  Crush: Talking Naked (Wine) with Alice Feiring
4.  The Weekly Mix: The Origins of the Negroni
5.  2012 Jobfinder New Year's Discount!
6.  Take the 2011 Salary Survey!
7.  On Sale: ICC 2011 Main Stage DVDs!
8.  Chef Picks "Off the Beaten Path"
9.  Featured Video: Ann Cooper, School Lunch Champion
10.  Featured Cookbook: The Professional Chef: The Culinary Institute of America
11.  Top 10 Jobs from the StarChefs.com's JobFinder
12.  Recipe for Manuka Sage Southside Mixologist Karen Fu of PDT - New York, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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The Product: Freekeh, Underage and Smoking  1. The Product: Freekeh, Underage and Smoking
This smoked, cracked, ancient staple is giving chefs a whole new textural, taste sensation.

Buy Now >

Inside Staff Meal at Bell Book & Candle: Spot-on Sustainability  2. Inside Staff Meal at Bell Book & Candle: Spot-on Sustainability
Want to keep costs down for staff meal? Go green.

Read More >

Crush: Talking Naked Wine with Alice Feiring  3. Crush: Talking Naked (Wine) with Alice Feiring
Our favorite opinionated wine writer goes full frontal on the topic of naked wine.

Read More >

The Weekly Mix: The Origins of the Negroni  4. The Weekly Mix: The Origins of the Negroni
From Italian forests to Florentine cafes, the journey from Campari to Negroni, in 400 words or less.

Read More >

2012 Jobfinder New Year's Discount  5. 2012 Jobfinder New Year's Discount!
Posted with Jobfinder in 2011? Then take advantage of a nearly 50 percent discount-our five-ad package is now only $599! Hurry-deal ends February 5!

Read More >

Take the 2011 Salary Survey  6. 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!

Read More >
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!

Read More >

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 >

Sola
3868 N Lincoln Ave
Chicago, IL 60613
(773) 327-3868
www.sola-restaurant.com
Cuisine Type:
American (New), Hawaiian
Recommended by: Chef Homaro Cantu of Moto - Chicago, IL
Recommended dish: French fries

Download the App Now >


Featured Video: Ann Cooper, School Lunch Champion  9. Featured Video: Ann Cooper, School Lunch Champion
"We still live in a democratic society!" Ann Cooper gets real, and real passionate, about making changes in the future of American school lunch.

Watch Now >
 10. Featured Cookbook: The Professional Chef: The Culinary Institute of America
J. Wiley & Sons
September 2011

"There is always another level of perfection to achieve and another skill to master." So begins the latest compendium of culinary instruction from the Culinary Institute of America. It's no Modernist Cuisine (though it does offer a digital iPad app at $49.99), but weighing in at just over 1,000 pages, the behemoth book is as comprehensive as it is efficient (just what a working chef needs). And the book doesn't just elaborate on the basic instruction of CIA curriculum, it explores all facets of the culinary profession, from its cultural roots and the fine art of bookkeeping, to the increasingly important vocabulary of nutrition and the ever-relevant strictures of food safety. Explanations of equipment, product, sourcing, and, of course, technique, assume both the skill set and the ambitions of the professional (not to mention the kitchen space). So whether you're a pastry chef looking for alternative sweeteners (check out piloncillo, page 229) or a chef looking to expand your vegetarian options (check out the "Method in Detail" section on grains and legumes, page 755), The Professional Chef will help you live up to its name.
fusionChef by Julabo  
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 11. Top 10 Jobs

Head Chef - Pastry Instructor
Houston Based Culinary School is Hiring a Pastry Instructor.
Houston, TX

Apply Now >

General Manager
Upscale Casual Classic American Brasserie
Uppear East Side Restaurant
New York, NY

Apply Now >

Sous Chef
Live, Work, & Play in the Florida Keys
Ocean Reef Club
Key West, FL

Apply Now >

Chef de Cuisine
Jose Garces is looking for a Chef de Cuisine!
Garces Restaurant Grp.
Atlantic City, NJ

Apply Now >

Sous Chef
Jose Garces is looking for a Sous Chef!
Garces Restaurant Group
Atlantic City, NJ

Apply Now >

Executive Sous Chef
Incredible Executive Sous Chef Opportunity For The Right Match?
Restaurant Luke
San Antonio, TX

Apply Now >

Personal Chef
Looking for Full Time Personal Chef
Private Client
Pennsylvania

Apply Now >

Executive Sous Chef
Exceptional opportunity for top notch culinary talent!
Jonathan Club
Los Angeles, CA

Apply Now >

Working Executive Chef
Cat and Fiddle Restaurant Seeking Working Executive Chef
The Cat and Fiddle
Los Angeles, CA

Apply Now >

Executive Chef
Chef for Sustainable Seafood Restaurant
Original Fish Market
Pittsburgh, PA

Apply Now >

iSi Logo 12. Recipe for Manuka Sage Southside by Mixologist Karen Fu of PDT - New York, NY

Adapted by StarChefs.com
January 2012

Yield:
1 Cocktail

INGREDIENTS:
1 ounce Kiuchi Brewery Yuzu Wine
4 fresh sage leaves
¼ ounce Acqua di Cedro
1½ ounces 42 Below Manuka Honey vodka
½ ounce Domaine de Canton
½ ounce fresh yuzu juice

METHOD:

Carbonate the yuzu wine in a canister. Muddle three sage leaves with the Acqua di Cedro. Combine the vodka, Domaine de Canton, and yuzu juice in a cocktail shaker with ice. Shake and fine strain into a chilled glass. Top off with 1 ounce of the carbonated wine. Garnish with the last sage leaf, smacked to release aromatics.
 
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