The Dishrag Newsletter
Issue 271
 
May 1, 2012
IN THIS ISSUE
1.  The Product: Ribs Renaissance
2.  Technique: Dem Bones, Dem Bones, Dem Charcoal Bone
3.  Inside Staff Meal at Manresa: FOH Takeover
4.  Crush: Romorantin, Wherefore Art Thou?
5.  The Weekly Mix: Sipping Yellow at The Volstead
6.  Event Wrap: The Village Voice Choice Streets Food Truck Tasting
7.  Apply Now! The 3rd Annual StarChefs.com International Pastry Competition
8.  Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
9.  Wanna Win? Take the 2011 StarChefs.com Salary Survey
10.  Just Launched: The StarChefs.com Chef Picks “City Guides” App—Free!
11.  Featured Video: Pounding Thai Curry Paste with Andy Ricker
12.  Top 10 Jobs from the StarChefs.com’s JobFinder
13.  Featured Recipe: Polipo e Patate (Octopus and Potato Salad) from Chef-Owner Alex Palumbo of Osteria il Paiolo – Brooklyn, NY
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Jade – Picca Video  
Sizzle with Jade at Picca
Chef Ricardo Zarate heats traditional Peruvian flavors over ultra-modern flames.
Watch it Now >
The Product  1. The Product: Ribs Renaissance
Giving ribs dual residence between the worlds of barbecue and, well, everything else.

Read More >

Technique  2. Technique: Dem Bones, Dem Bones, Dem Charcoal Bones
Chef Adam Sappington is going beyond sustainable, with house-made lamb bone charcoal.

Read More >

Inside Staff Meal  3. Inside Staff Meal at Manresa: FOH Fried Chicken Takeover
How Sunday Staff Meal becomes a back-of-house break in the kitchen that Kinch built.

Read More >

Crush  4. Crush: Romorantin, Wherefore Art Thou?
How a lost grape—with regal roots and a crispness to rival any summery white wine—might be making a comeback.

Read More >
The Weekly Mix  5. The Weekly Mix: Sipping Yellow at The Volstead
Justin Elliott mucks with our synapses and we like it, updating a classic refresher with Old World spirits.

Read More >

Event Wrap  6. Event Wrap: The Village Voice Choice Streets Food Truck Tasting
Take one World War II-era ship, add a few jets, helicopters, and, oh yeah, 21 New York-area food trucks. Stir well. Observe trends. And consume.

Read More >

International Pastry Competition  7. 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 >

Somm Slam  8. Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
We've got 12 spots for the brave and bold somms out there looking for professional glory at ICC 2012!

Read More >

2011 Salary Survey  9. Wanna Win? 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 >

City Guides  10. Just Launched: The StarChefs.com Chef Picks "City Guides" App—Free!
Claim your keys to the culinary city, mapped out by some of its greatest chefs!

Download Now >

Featured Video  11. Featured Video: Pounding Thai Curry Paste with Andy Ricker
The Pok Pok chef and recent Big Apple import goes Medieval on garlic, galangal, et al.

Watch Video >

Fresh Origins  
Fresh Origins
The Taste of Quality
Read More >
 12. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Sous Chef Needed at Auberge Resort in SC
The Inn at Palmetto Bluff
Palmetto Bluff, SC

Apply Now >

Executive Chef
Join Us in the Wilderness in Alaska!
Within The Wild Adventure Co.
Alaska

Apply Now >

Prepared Foods Department Manager
Now Hiring Prepared Foods Department Managers!!
Whole Foods Market
Washington DC Area

Apply Now >

Executive Sous Chef
Incredible Sous Chef Opportunity!
KTCHN Restaurant
New York, NY

Apply Now >

Executive Chef
Join a Great Team in Vermont!
Church & Main
Burlington, VT

Apply Now >

Second Cook - Production Kitchen
We're Cookin' Up Great Futures!
HMSHost
Salt Lake City, UT

Apply Now >

Sous Chef
Top Restaurant in Puerto Rico
Marmalade restaurant & wine bar
Puerto Rico

Apply Now >

Sous Chef
Country Club Sous Chef Sought in NJ
Navesink Country Club
Red Bank, NJ

Apply Now >

Sous Chef
Incredible Sous Chef Opportunity For The Right Match
Chatham Wayside Inn
Cape Cod, MA

Apply Now >

Sous Chef - Banquets
Growth Minded Sous Chef
The Nines Hotel
Portland, OR

Apply Now >

Vitamix 13. Featured Recipe: Polipo e Patate (Octopus and Potato Salad)
from Chef-Owner Alex Palumbo of Osteria il Paiolo - Brooklyn, NY

View it Now >

Adapted by StarChefs.com
April 2012
Yield: 4-6 servings

INGREDIENTS
1 octopus (roughly 5 pounds)
1 Spanish onion, quartered
2 carrots, chopped
3 celery ribs, chopped
6 bay leaves
1 tablespoon whole black peppercorns
1 quart white wine
3 quarts cold water

To Assemble and Serve:
1 shallot, sliced
2 tablespoons extra virgin olive oil
1 tablespoon white vinegar
Salt
Freshly ground black pepper

METHOD:
For Octopus:
In a large pot, add octopus, onion, carrots, celery, bay leaves, pepper, wine, and water (making sure to cover octopus by at least two inches). Simmer over medium heat until octopus is tender, about 1 hour. Strain octopus and allow to cool to room temperature. Remove skin and cut into squares.

To Assemble and Serve:
In a medium saucepan, cover potatoes with water and bring to boil. Simmer for 15 min or until tender. Sautée Octopus with potatoes, and toss with shallots, olive oil, vinegar, and salt and black pepper to taste. Finish with parsley.

 
StarChefs.com . . . the magazine for culinary insiders

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