The Dishrag Newsletter
Issue 270
 
April 24, 2012
IN THIS ISSUE
1.  Technique: The Incredible, Oenoble Egg (White)
2.  The Product: Pineau des Charentes
3.  Get Your Tickets! It's the Brewery Ommegang Hop Chef Competition
4.  Go Big or Go Home with Large Format Wine
5.  Inside Staff Meal at Corkbuzz: Wine Nutrition
6.  The Weekly Mix: Dave Wondrich and a Doubly Chilean Pisco Sour
7.  Crush: #7WordWineReview
8.  Cookbook Review: Bouquet by G.B. Stern
9.  Featured Photo Gallery: In Pursuit of Balance Wine Tasting and Expo
10.  Apply Now! The 3rd Annual StarChefs.com International Pastry Competition
11.  Calling All Would-Be Winners: Take the 2011 StarChefs.com Salary Survey
12.  Free for 6 Days: The StarChefs.com Chef Picks "Off the Beaten Path" App!
13.  Featured Video: Somm Slam Round 2
14.  Top 10 Jobs from the StarChefs.com's JobFinder
15.  Featured Recipe: Le Petit Mort from Mixologist Paul Calvert of Pura Vida Tapas - Atlanta, GA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Technique  1. Technique: The Incredible, Oenoble Egg (White)
From egg white to bentonite: clarifying the wine filtration process.

Read More >

The Product  2. The Product: Pineau des Charentes
Nicolas Palazzi, The Beagle, and a couple incredible cocktails make a case for the little aperitif that could.

Read More >

Hop Chef  3. Get Your Tickets! It’s the Brewery Ommegang Hop Chef Competition
Beer and food lovers estranged no longer: On April 28, seven local DC chefs (including a couple Rising Stars) will create dishes to pair with Ommegang beers.

Read More >

Large Format Wine  4. Go Big or Go Home with Large Format Wine
Where bigger can be better: the surprising nuance and muscle-building potential of large-format wine.

Read More >
Inside Staff Meal  5. Inside Staff Meal at Corkbuzz: Wine Nutrition
Drinking (and learning) on the job at Laura Maniec's downtown wine hub.

Read More >

The Weekly Mix  6. The Weekly Mix: Dave Wondrich and a Doubly Chilean Pisco Sour
Dr. Wondrich brought some grape-on-grape action to Chile’s Pisco party at EMP.

Read More >

Crush  7. Crush: #7WordWineReview
Sizing up vino, with only seven words.

Read More >

Cookbook Review  8. Cookbook Review: Bouquet by G.B. Stern
A 1920s travel guide-memoir that demonstrates how four thirsty Brits took on French wine country and survived.

Read More >

Featured Video  9. Featured Photo Gallery: In Pursuit of Balance Wine Tasting and Expo
On April 18, IPOB was the place to be for California winemakers and in-the-know East Coast sommeliers.

View Gallery >

International Pastry Competition  10. Apply Now! The 3rd Annual StarChefs.com International Pastry Competition
The respect of your peers. The admiration of your mentors. Oh, and $5,000. Sign up today!

Apply Now >

2011 Salary Survey  11. Calling All Would-Be Winners: Take the 2011 StarChefs.com Salary Survey
Got the paycheck blues? Rolling in dough? Share your economic experience in 2011 and enter to win free tickets to ICC 2012!

Take Survey >

Off the Beaten Path App  12. Free for 6 More 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 >


3rd Corner
2265 Bacon St
San Diego, CA 92107
(619) 223-2700
www.the3rdcorner.com/
blog/ocean-beach
Recommended by:
Joe Magnanelli of Cucina Urbana - San Diego, CA

Cuisine Type:
Wine Shop, Wine Bar

Submit Your Pick >
Featured Video  13. Featured Video: Somm Slam Round 2
From a 5-minute blind tasting to buzzer rounds, Somm Slam day two.

Watch Video >

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 >
 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 >

Fresh Origins 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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