The Dishrag Newsletter
Issue 262
 
February 20, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol 82: New Orleans' Clean, Creative State
2.  Technique: Alon Shaya's Perfected Parsley Pasta
3.  Evolution of a Sommelier: Erin White, at New Orleans' August
4.  The Weekly Mix: A Foodie's Hot Toddy in NOLA
5.  Inside Staff Meal at Herbsaint: Southern Traditions
6.  Crush: A Rosé in Winter
7.  The Product: The Incredibly Neutral Pucker of Acid Phosphate
8.  Cookbook Review: My Family Table
9.  Take the 2011 Salary Survey!
10.  For Sale: The StarChefs.com Chef Picks "Off the Beaten Path" App!
11.  Featured Video: Touring and Tasting at Red Hare Brewing Company
12.  Top 10 Jobs from the StarChefs.com's JobFinder
13.  Recipe for French Toast with Sabayon Chef Klaus Happel of Soif Faim at Hotel Intercontinental - New Orleans, LA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Jade Range – Lukshon Project  
Jade Range - Lukshon Project
It’s ok to be jealous of Chef Sang Yoon’s custom island suite… we are too.
Read More >
Technique: Alon Shaya’s Perfected Parsley Pasta  1. Letter from the Editor, vol 82: New Orleans' Clean, Creative State
The cosmopolitan culinary rebirth of a beloved Southern city.

Read More >

Technique: Alon Shaya’s Perfected Parsley Pasta  2. Technique: Alon Shaya's Perfected Parsley Pasta
Old school, meet new school: chlorophyll extraction and vacuum-packing for authentic al dente pasta.

Read More >

Evolution of a Sommelier: Erin White, at New Orleans’ August  3. Evolution of a Sommelier: Erin White, at New Orleans’ August
Like a hug in a glass: on the fine art of pairing with Sommelier Erin White.

Read More >

The Weekly Mix: A Foodie’s Hot Toddy in NOLA  4. The Weekly Mix: A Foodie’s Hot Toddy in NOLA
Is that butter in my steaming tequila or are you just happy to see me?

Read More >

Inside Staff Meal at Herbsaint: Southern Traditions  5. Inside Staff Meal at Herbsaint: Southern Traditions
The multi-tasking magic and amino acid kick of good old fashioned red beans and rice.

Read More >

Crush: A Rosé in Winter, Try the Tavel  6. Crush: A Rosé in Winter, Try the Tavel
Who needs a picnic blanket? These rosés have enough structure to stand up to winter (or whatever this is).

Read More >

The Product: The Incredibly Neutral Pucker of Acid Phosphate  7. The Product: The Incredibly Neutral Pucker of Acid Phosphate
A zippy staple of soda pop counters of yore is making a comeback behind the bar.

Read More >

Cookbook Review: My Family Table  8. Cookbook Review: My Family Table
Mega-restaurateur John Besh uses his latest cookbook to make a surprising and "passionate plea" for home cooking.

Read More >

Take the 2011 Salary Survey!  9. 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 >


For Sale: The StarChefs.com Chef Picks “Off the Beaten Path” App!  10. 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 >

Yo Mama's Bar and Grill
727 St. Peter Street
New Orleans, LA 70116
(504) 522-1125
www.yo-mamas-bar-and-grill.com
Cuisine Type:
Burgers
Recommended by:
Mixologist Tomas Garcia of Lüke - New Orleans, LA
Recommended Because:
They used to have this caviar and sour cream burger that left me wondering when I could get another.

Download the App Now >
Featured Video: Touring and Tasting at Red Hare Brewing Company  11. Featured Video: Touring and Tasting at Red Hare Brewing Company
Brewer Bobby Thomas on the growing pains and IPA dreams of this almost one-year-old Marrietta brewery.

Watch it Now >
Australian Lamb Three Ways  
Australian Lamb Three Ways
Chef Michael Lomonaco explores the possibilities of Australian lamb in three delicious preparations.
Watch Now >
 12. Top 10 Jobs from the StarChefs.com's JobFinder

Line Cook
John Besh's Restaurant August seeking experienced line cooks
Besh Restaurant Group
New Orleans, LA

Apply Now >

Assistant General Manager
Great Management Job in the Hamptons
Honest Man Restaurants
Long Island, NY

Apply Now >

Culinary Chef

Become Safeway's New Chef
Safeway Inc
Pleasanton, CA

Apply Now >

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

Apply Now >

Chef/Pastry
Chef and Pastry Cook positions available at JW Marriott
Marriott International
Scottsdale, AZ

Apply Now >

Sous Chef
Incredible Sous Chef & Kitchen Staff Opportunity
Cedar Creek Racquet Club
Cashiers, NC

Apply Now >

Executive Sous Chef
Private Atlanta Based Club is Looking for an Executive Sous Chef
Commerce Club
Atlanta, GA

Apply Now >

Culinary Manager/Executive Sous Chef
Atlantic City Restaurant is looking for a Chef/Manager
Cape Resorts Group
Atlantic City, NJ

Apply Now >

Seasonal Chef
Upscale Seasonal Restaurant Venture Seeks Experienced Chef
Ram’s Head Inn
Shelter Island, NY

Apply Now >

Lead Line Cook
Summer on Cape Cod for Lead Line Cooks
Winslow's Tavern
Cape Cod, MA

Apply Now >

 13. Recipe for French Toast with Sabayon Chef Klaus Happel of Soif Faim at Hotel Intercontinental - New Orleans, LAWaring Commerical

View it Now >

Adapted by StarChefs.com
February 2012

INGREDIENTS:
For the Champagne Sabayon:
  • 18 egg yolks
  • 2 cups Champagne
  • 1 cup sugar
  • 1 cup heavy cream
For the French Toast:
  • 2 cups heavy cream
  • 3 large eggs, beaten
  • ź teaspoon vanilla extract
  • ź teaspoon almond extract
  • 6 tablespoons sugar
  • 2 tablespoons ground cinnamon
  • Brioche, sliced
To Assemble and Serve:
  • Butter
  • Fresh berries
METHOD:
For the Sabayon:

Combine the egg yolks, Champagne, and sugar in the top of a double boiler and whisk over simmering water, making sure the bowl does not touch the water in the bottom pot. Whisk constantly until thick and foamy. Remove and place over an ice bath, whisking until cool. Whip the chilled cream to soft peaks and gently fold into custard. Set aside.

For the French Toast:

Combine the heavy cream, eggs, and extracts in a large bowl and mix well. In a separate bowl, combine the sugar and cinnamon. Dip the brioche slices in the cream mixture briefly. Sprinkle both sides of the brioche slices with cinnamon sugar. Melt the butter in large skillet or flat top. Add the bread slices. Cook until golden brown, turn and cook on the other side until golden brown. Remove the bread slices from the flattop and place on a plate. Ladle one generous scoop of the Sabayon on the French toast and glaze under the salamander until golden brown. Garnish with fresh berries.

StarChefs.com . . . the magazine for culinary insiders

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