The Dishrag Newsletter
Issue 261
 
February 14, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol. 81: So Many Stars in the Lone Star State
2.  Shaking Up the Central Texas Food Scene: Austin-San Antonio Travel
3.  Austin-San Antonio Rising Stars: Recipes and Bios
4.  Tickets: Austin-San Antonio Austin Rising Stars Gala
5.  Brew Diligence: Drinking in the Austin-San Antonio Craft Beer Scene
6.  The Weekly Mix: The Official Drink of Austin
7.  Inside Staff Meal at Contigo: Southern Brunch
8.  Crush: Gruner Trends, or How I Pissed Off Terry Theise
9.  The Product: Bite Your Tongue
10.  Cookbook Review: Uchi: The Cookbook
11.  For Sale: The StarChefs.com Chef Picks “Off the Beaten Path” App!
12.  Featured Video: How a Community Built Itself a Brewpub
13.  Top 10 Jobs from the StarChefs.com’s JobFinder
14.  Recipe for Campari Swizzle from Bartender Josh Loving of Fino – Austin, TX
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Australian Lamb Three Ways  
Australian Lamb Three Ways
Chef Michael Lomonaco explores the possibilities of Australian lamb in three delicious preparations.
Watch Now >
Letter from the Editor  1. Letter from the Editor, vol. 81: So Many Stars in the Lone Star State
Who needs an oil well? Get the real riches of Texas in the Austin-San Antonio food scene.

Read More >

Austin Dining Scene  2. Shaking Up the Central Texas Food Scene: Austin-San Antonio Travel
Where to eat, drink, stay (rinse, and repeat) in these Central Texan food-lovin’ cities.

Read More >

Austin-San Antonio Rising Stars Recipes and Bios  3. Austin-San Antonio Rising Stars: Recipes and Bios
Digging into the best and brightest talents and tastes the Lone Star State has to offer.

Read More >

 4. Tickets: Austin-San Antonio Rising Stars Gala
On February 21, Austin and San Antonio will bridge the I-35 corridor gap for a night of brisket, trotters, and plenty of booze. Get your tickets here.

Get Your Ticket >

The Weekly Mix: The Official Drink of Austin  5. The Weekly Mix: The Official Drink of Austin
“The” Austin tipple of 2011-2012, crafted by a mixo named Houston? Absolutely weird (and delicious).

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Austin-San Antonio Craft Brewer Roundup  6. Brew Diligence: Drinking in the Austin-San Antonio Craft Beer Scene
Creative brewers are pushing the Texas brewing laws to their Southern limits.

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Inside Staff Meal at Contigo: Souther Brunch  7. Inside Staff Meal at Contigo: Southern Brunch
Hangover cure-all and staff meal delight: biscuits and gravy with Chef Andrew Wiseheart.

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Crush: Gruner Trend  8. Crush: Gruner Trend, or How I Pissed Off Terry Theise
Emotions run sky high when chatting (and drinking in) wine trends.

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The Product: Bite Your Tongue  9. The Product: Bite Your Tongue
Pickled, mashed, and taco-ized: chefs make the most of a misunderstood muscle with creative tongue recipes.

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Cookbook Review - Uchi: The Cookbook  10. Cookbook Review: Uchi: The Cookbook
Chef Tyson Cole waxes why sushi is so much more than Spicy Tuna Rolls.

Read More >
Hobart 3000 Series Slicer  
Hobart 3000 Series Slicer
Watch Pastry Chef Johnny Iuzzini create paper-thin carrot crisps and a crispy brown butter gel shell with help from Hobart.
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Chef Picks 'Off the Beaten Path' Make Your Pick!

 11. 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 >

Pho Saigon
10901 North Lamar Blvd
Austin, TX 78753
(512) 821-1022
www.phosaigonnoodlehouse.com
Cuisine Type:
Vietnamese
Recommended by: Chef Bill Hankey of Second Bar + Kitchen – Austin, TX
Recommended dish: Any of the Pho on their menus

Download the App Now >

Featured Video: How a Community Built Itself a Brewpub  12. Featured Video: How a Community Built Itself a Brewpub
Brewer Jeff Young on the egalitarian, communal beer-bliss of Black Star Co-Op Brewery & Pub.

Watch Now >
 13. Top 10 Jobs

Sous Chef
Experienced Sous Chef, come work with Chef Charlie Palmer
Charlie Palmer Grp.
Costa Mesa, CA

Apply Now >

Sous Chef
Makoto in Bal Harbour is now seeking a Sous Chef!
Starr Restaurant Organization
Bal Harbour, FL

Apply Now >

Executive Chef

CINQ at La Colombe d'Or seeks Executive Chef
CINQ at La Colombe d'Or
Houston, TX

Apply Now >

Chef de Cuisine
Creative Freedom at Small Fly Fishing Lodge
Rainbow Lodge on the San Juan River
San Juan River, NM

Apply Now >

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

Apply Now >

Culinary Arts, Full-time Instructor
Full-time Culinary Instructor is needed for Instructor Fall 2012
Mott Community College
Flint, MI

Apply Now >


General Manager
Experienced General Manager for DC Restaurant/Lounge
Lounge/Restaurant
Washington DC

Apply Now >

Aspiring Head Chef
Well established Restaurant Seeks Experienced Head Chef
Luxury Restaurant
Turks and Caicos

Apply Now >

Chef de Cuisine
So you want to be a Winery Chef
Winery Chefs LLC
Napa, CA

Apply Now >

General Manager
Redefine the Culinary experience
Loews Annapolis Hotel
Annapolis, MD

Apply Now >

Front of the House 14. Recipe for Campari Swizzle from Bartender Josh Loving of Fino - Austin, TX

Adapted by StarChefs.com
February 2012
Yield: 1 Cocktail

INGREDIENTS:
¾ ounce Campari
¾ ounce Rhum J.M white rum
¾ ounce Velvet Falernum
¾ ounce Vergano Americano
¾ ounce lemon Juice
Crushed ice
Lemon wedge

METHOD:
Pour the Campari, rum, Falernum, Americano, and lemon juice into a collins glass. Add crushed ice and swizzle until frosty. Garnish with a lemon wedge and more crushed ice.

 
Quick Meals

Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

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