The Dishrag Newsletter
Issue 267
 
March 29, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol. 85: True Brit
2.  Refined Against the Devastation: The Contradiction that Drives Sat Bains
3.  The Product: The Sea's Oyster of Herbs
4.  Technique: Horseradish Snow
5.  Modernist Cuisine: Dazzling, Futuristic, Technical ... Dangerous?
6.  The Weekly Mix: Victoriana Meets CO2 at The Gilbert Scott
7.  Inside Staff Meal at Umu: Conservation Philosophy
8.  Crush: Sweet Wine, Magic with Chocolate
9.  Cookbook Review: Heston Blumenthal at Home
10.  Food Fashion Conference: The 34th Annual IACP
11.  Money Matters: Take the 2011 Salary Survey!
12.  Download the StarChefs.com Chef Picks "Off the Beaten Path" App!
13.  Top 10 Jobs from the StarChefs.com's JobFinder
14.  Recipe for London Calling from Mixologist Lynn House of Blackbird - Chicago, IL
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Letter from the Editor  1. Letter from the Editor, vol. 85: True Brit
(Light years) beyond boiled vegetables: the next evolution in British cuisine.

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Chef Profile  2. Refined Against the Devastation: The Contradiction that Drives Sat Bains
Graffiti gourmet: the culinary genius of an idiosyncratic chef working well outside the confines of fashionable London.

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The Product  3. The Product: The Sea’s Oyster of Herbs
Diving into the textural, nutritional, inspiration payoff that lurks just under the surface.

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Technique  4. Technique: Horseradish Snow
Fiery, feathery snow: Chef Jason Atherton creates a spicy counterpoint to his Scallop Ceviche at Pollen Street Social.

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Modernist Cuisine  5. Modernist Cuisine: Dazzling, Futuristic, Technical ... Dangerous?
Apostle of authenticity: Chef Fergus Henderson on the pitfalls of the modernist trend.

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The Weekly Mix  6. The Weekly Mix: Victoriana Meets CO2 at The Gilbert Scott
Delivering proper English flavors with tableside theater at The Gilbert.

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Inside Staff Meal  7. Inside Staff Meal at Umu: Conservation Philosophy
How the Japanese philosophy of "Mottainai" drives a restaurant, and a staff meal.

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Crush  8. Crush: Sweet Wine, Magic with Chocolate
Halfway between Port and Banyuls: fortified Malbec works wonders with chocolate, coffee, and salt at Restaurant Sat Bains.

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Cookbook Review Photo Galleries

 9. Cookbook Review: Heston Blumenthal at Home
Making a case for toys (in the kitchen), Blumenthal takes us home with him.

Read More >

The 34th Annual IACP

 10. Food Fashion Conference: The 34th Annual IACP
From publishing to social activism to trending threads of the food service corps, IACP will explore the fashion in, and around, food.

Read More >

2011 Salary Survey

 11. Money Matters: Take the 2011 Salary Survey!
Got the paycheck blues? Rolling in dough? Share your economic experience in 2011 and enter to win free tickets to ICC 2012!

Read More >

Off the Beaten Path App  12. Download the StarChefs.com Chef Picks "Off the Beaten Path" App!
Teeming with tasty recommendations for local eats from industry insiders.

Submit Your Pick >


London Sizzler
6690 Southwest Fwy
Houston, TX 77074
(713) 783-2754
www.londonsizzler.com
Cuisine Type:
Indian
Recommended by:
Mixologist Bobby Heugel of Anvil Bar & Refuge - Houston, TX
Recommended Dish:
Not only is this staffed with the nicest people in Houston, but the Indian food is a Houston benchmark.

Download the App Now >
 13. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Skilled Sous Chef Wanted in Los Angeles
Bon Vivant Market & Café
Los Angeles, CA

Apply Now >

Pastry Chef
Are Your Deserts New and Exciting?
KDK Restaurants inc
Chicago, IL

Apply Now >

General Manager
General Manager at Chicago's Lula Café
Lula Café
Chicago, IL

Apply Now >

Head Artisan Baker
Love to Bake Bread?
Fresh Restaurant
Camden, ME

Apply Now >

Line Cooks
Upscale Concept in Westchester looking for Talented Cooks
Brenwood Hospitality
Westchester, NY

Apply Now >

Experienced Ceviche Chef
Our Avant-Gard Cuisine Team is looking for you!
Jose Andres' Think Food Group
Washington, DC

Apply Now >

Supervisor - Pastry/Bakery
Show Us Your Style w/ a Sweet Career as Supervisor-Pastry/Bakery
Marriott
Miami Beach, FL

Apply Now >

Sushi Chef
Luxury Hotel Seeks Happy and Hard Working Sushi Chef
The Breakers
Palm Beach, FL

Apply Now >

Executive Pastry Chef
Top NYC Restaurant is Seeking an Excellent Pastry Chef
Gordon Ramsay
New York, NY

Apply Now >

Manager
4 Star Italian Restaurant Manager Wanted!
Spiaggia
Chicago, IL

Apply Now >

Explore Vitamix  
Unified Brands Behind the Scenes
Join Chef Paul Kahan and step into his kitchen at The Publican in Chicago, IL to see the FX Series by Randell in action.
Watch Now >
Fresh Origins 14. Recipe for London Calling from Mixologist Lynn House of Blackbird - Chicago, IL

View it Now >

Adapted by StarChefs.com
March 2012
Yield: 1 Cocktail

INGREDIENTS
1 ½ ounces Plymouth Gin
¾ ounce Pimm's #1
½ ounce fresh lemon juice
¾ ounce candied ginger syrup
1 ounce apple butter
¾ ounce cucumber soda
Cucumber wheel

METHOD:

Combine all ingredients except cucumber soda in a mixing glass; shake until well chilled.
Strain into a Champagne flute, top with cucumber soda, and garnish with a cucumber wheel.

 
StarChefs.com . . . the magazine for culinary insiders

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