The Dishrag Newsletter
Issue 269
 
April 17, 2012
IN THIS ISSUE
1.  Call for Applicants: The 3rd Annual StarChefs.com International Pastry Competition
2.  The Product: Australian Lamb Pie
3.  Technique: "Miracle" Ham Butchering with Chef Craig Deihl
4.  Inside Staff Meal: Staff Meal on Wheels
5.  The Weekly Mix: Spring's Basil Sip at The Gin Joint
6.  Crush: Vinho (More than) Verde
7.  Calling All Would-Be Winners: Take the 2011 StarChefs.com Salary Survey
8.  Featured Video: Catching (up with) a Rising Star: Interviewing Will Gilson of Cambridge's Bidgestreet
9.  Free for 13 Days: The StarChefs.com Chef Picks "Off the Beaten Path" App!
10.  Top 10 Jobs from the StarChefs.com's JobFinder
11.  Featured Recipe: Ceviche Cocktail from Chef Todd Gray of Equinox - Washington, DC
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Vitamix
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International Pastry Competition  1. Call for Applicants: The StarChefs.com International Pastry Competition
The Eurythmics were wrong. Sweet dreams are made of this. Sign up for the 3rd Annual StarChefs.com International Pastry Competition (deadline: May 20). Who are you to disagree?

Read More >

The Product  2. The Product: Australian Lamb Pie
Chef-owner and Aussie ex-pat Sam Jackson is bringing tuck shop tradition to Boston's Southie.

Read More >

Technique  3. Technique: "Miracle" Ham Butchering with Chef Craig Deihl
Two hams are better than one. Craig Deihl wields butchery magic at Cypress.

Read More >
Inside Staff Meal  4. Inside Staff Meal: Staff Meal on Wheels
Two expat fine-dining chefs are giving staff meal its due on the streets of Boston.

Read More >

The Weekly Mix  5. The Weekly Mix: Spring's Basil Sip at The Gin Joint
Charleston's Joe Raya goes unabashedly, refreshingly herbal for spring.

Read More >

Crush  6. Crush: Vinho (More Than) Verde
Young and misunderstood: Laura Maniec shows us we don't know as much as we thought we knew about our favorite underage wine.

Read More >

2011 Salary Survey  7. Calling All Would-Be Winners: 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 >

Featured Video  8. Featured Video: Catching (up with) a rising Star: Interviewing Will Gilson of Cambridge's Bidgestreet
We caught up with our 2009 Boston Rising Star Chef to chat about beginnings, endings, and the opportunities of in-between.

Watch Video >

Off the Beaten Path App  9. Free for 30 Days! The StarChefs.com Chef Picks "Off the Beaten Path" App!
We're giving away industry insider info on the best eats in your city, free until April 30!

Download the App Now >


Pasta Beach
30 Rowes Wharf
Boston, MA 02110
(617) 439-6900
www.pastabeach.com
Recommended by:
Chef Dante de Magistris
of Restaurant Dante - Boston, MA

Cuisine Type:
Pizza

Recommended Dish:
Pizza
Submit Your Pick >
fusionChef by Julabo: Sous Vide for Chefs  
fusionChef by Julabo
Sous Vide for Chefs
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 10. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
Great benefits, awesome students...your next job is waiting!
New England Culinary Institute
Montpelier, VT

Apply Now >

Executive Sous Chef
Outstanding Working Location for Exec Sous Chef
The Inn at Perry Cabin
St. Michaels, MD

Apply Now >

Sous Chef
ARAMARK Sous Chef Needed at Cleveland Entertainment Facility
ARAMARK
Cleveland, OH

Apply Now >

Executive Sous Chef
New York City Based Restaurant is Seeking an Executive Sous Chef
FireBird Restaurant
New York, NY

Apply Now >

Pastry Chef
Boston Restaurant is Seeking a Talented Pastry Chef
Thinking Cup
Boston, MA

Apply Now >

Sous Chef
Summer in Jackson Hole Wyoming
Moose Head Ranch
Jackson Hole, WY

Apply Now >

Executive Chef
Exciting Opportunity with Growing Company!
Four Points by Sheraton Peoria Downtown
Peoria, IL

Apply Now >

Pastry Cook
L2O, a modern luxury seafood destination
Lettuce Entertain You Enterprises
Chicago, IL

Apply Now >

Cook
Magnifique Career Opportunities!
Sofitel Chicago Water Tower
Chicago, IL

Apply Now >

Pastry Chef
Chef Todd Gray is Looking to Hire a Pastry Chef in DC.
Equinox Restaurant
Washington, DC

Apply Now >

Fresh Origins 11. Featured Recipe: Ceviche Cocktail from Chef Todd Gray
of Equinox - Washington, DC

View it Now >

Adapted by StarChefs.com
April 2012
Yield: 1 cocktail

INGREDIENTS
2 thin slices fresh ginger
2 thin slices English cucumber
4 sprigs fresh cilantro
1 ounce simple syrup
Juice of ½ a lime
Juice of 1 lemon
1 ounce Stoli Citros vodka
1½ ounces Hendrick's gin
¼ ounce St. Germain Elderflower liqueur
Fresh cilantro
2 thin slices red onion

METHOD:
In a shaker, muddle the ginger, cucumbers, and cilantro. Add the simple syrup, lime juice, and lemon juice and stir with a spoon for about 20 seconds. Fill the shaker with ice. Add the vodka, gin, and St. Germain. Shake very well and strain into a chilled martini glass. Garnish with cilantro leaves and red onion slices.

 
StarChefs.com . . . the magazine for culinary insiders

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