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| US. Foods |
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| Just in time for grilling season...
Pat LaFrieda Angus Burger exclusively from US. Foods |
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| Jade Range - Lukshon Project |
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| It’s ok to be jealous of Chef Sang Yoon’s custom island suite… we are too. |
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14. Top 10 Jobs from the StarChefs.com's JobFinder
Chef de Cuisine
Tired of high-risk, here today-gone tomorrow restaurants?
DC Based Restaurant
Washington DC
Apply Now >
Chef de Cuisine
Opportunity at Boulder's Premier Hotel
St Julien Hotel & Spa
Boulder, CO
Apply Now >
Demi Chef de Partie
Life changing career opportunity in Washington DC
HRC Intl.
Washington DC
Apply Now >
Sous Chef
Sous Chef With Advancement Opportunity in Colorado
Willow Creek
Denver, COY
Apply Now >
Executive Chef
Bourbon Street Hotel Seeking Top Chef
New Orleans Hotel Collection
New Orleans, LA
Apply Now >
Banquet Chef
Sea Island a Five-Star Resort
Sea Island
Sea Island, GA
Apply Now >
Sous Chef
South Beach Based Luxury Hotel
SLS South Beach
Miami, FL
Apply Now >
Pastry Chef
Outstanding Work Location
Inn at Perry Cabin
St. Michaels, MD
Apply Now >
Culinary Arts Department Chair
MGreat Benefits, Positive Work Environment, Passionate Students
New England Culinary Institute
Montpellier, VT
Apply Now >
Personal Chef
Looking for Full Time Personal Chef
Private Client
Pennsylvania
Apply Now >
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 15. Featured Recipe: Le Petit Mort from Mixologist Paul Calvert
of Pura Vida Tapas - Atlanta, GA
View it Now >
Adapted by StarChefs.com
April 2012
Yield: 1 cocktail
INGREDIENTS
1 ounce Neisson Rhum Agricole Blanc
1 ounce Prunier Pineau des Charentes
½ ounce fresh lime juice
½ ounce Green Chartreuse
¼ ounce Herbsaint Legendre 100
Lime wheel
METHOD:
Combine the Rhum, Pineau, lime juice, chartreuse, and Herbsaint in a shaker; add ice. Double-strain into a chilled rocks glass with a single large ice cube. Garnish with a lime wheel.
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