News "The Dishrag": Newsletter for February 2012 on StarChefs.com

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

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Australian Lamb Three Ways

Chef Michael Lomonaco explores the possibilities of Australian lamb in three delicious preparations.

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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 >

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 >

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 >

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).

Read More >

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

Read More >

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.

Read More >

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

Read More >

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

Read More >

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

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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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 >

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 >

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.

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