The Dishrag Newsletter
Issue 273
 
May 15, 2012
IN THIS ISSUE
1.  The Product: Everlasting Fern Season in Hawaii
2.  Technique: Unexpected Uni Oursinade
3.  The Weekly Mix: Cocktail Story Time in Honolulu
4.  Inside Staff Meal at Beach Tree: Line Snack Turned Menu Staple
5.  Crush: An Argument for Gulping Wine
6.  Cookbook Review: Mala Ocean Tavern Cookbook
7.  Get Your Tickets to ExtraMooga May 19 and 20
8.  Featured Video: A Pig and a Lady in a Farmers Market
9.  Apply Now! The 3rd Annual StarChefs.com International Pastry Competition
10.  Special Ticket Prices for ICC 2012
11.  Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
12.  Wanna Win Waring? Take the 2011 StarChefs.com Salary Survey
13.  Just Launched: The StarChefs.com Chef Picks "City Guides" App!
14.  Top 10 Jobs from the StarChefs.com's JobFinder
15.  Featured Recipe: Roasted Big Island Beet Salad with Garlic "Sand," Whipped Big Island Goat Cheese, Poha Berry, and Saba from Chef Peter Abarcar Jr. of Hapuna Beach Prince Hotel – Kamuela, HI
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Technique  1. The Product: Everlasting Fern Season in Hawaii
Hawaiian chefs show local pride by getting creative with the ubiquitous fiddlehead fern.

Read More >

The Product  2. Technique: Unexpected Uni Oursinade
An ultra-Hawaiian trick for getting a velvety uni velouté without the usual creamy suspects.

Read More >

The Weekly Mix  3. The Weekly Mix: Cocktail Story Time in Honolulu
How Christian Self mixes narrative into cocktail composition at Thirtyninehotel in Honolulu.

Read More >

Inside Staff Meal  4. Inside Staff Meal at Beach Tree: Line Snack Turned Menu Staple
The pizza that took Hawaii's own "kobe beef," wild boar, from staff meal to dinner menu.

Read More >
Crush  5. Crush: An Argument for Gulping Wine
Chuck Furuya defies "trophy" wines with creative pairings at Honolulu's Vino Italian Tapas and Wine Bar.

Read More >

Cookbook Review  6. Cookbook Review: Mala Ocean Tavern Cookbook
Dive into this tidy, fish-happy, first cookbook from Chef Mark Ellman, one of 12 chefs behind the Hawaiian Regional Cuisine movement.

Read More >

Crush  7. Get Your Tickets to Extra Mooga May 19 and 20
If the Great GoogaMooga (from the producers of Bonnaroo) isn't enough, check out this festival within a festival, a carnival of food, drink, and music.

Read More >

Featured Video  8. Featured Video: A Pig and a Lady in a Farmers Market
Bright flavors, bold colors, and unexpected dishes: how Chef Andrew Le is defying stereotypes (and defining his restaurant) at a farmers market pop-up.

Read More >

International Pastry Competition  9. Apply Now! The 3rd Annual StarChefs.com International Pastry Competition
Can you bake the cake to walk away with the top prize? The respect of your peers. The admiration of your mentors. Oh, and $5,000. Sign up today!

Apply Now >

ICC 2012  10. Special Ticket Prices for ICC 2012
If you're not an Early Bird, be a Timely Bird. We're adding new presenters every day, so secure your specially priced tickets to the 7th Annual International Chefs Congress now!

Read More >
Somm Slam  11. 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  12. Wanna Win Waring? Take the 2011 StarChefs.com Salary Survey
Do you make enough to break the bank? Take our Salary Survey to find out where you stand. (There's also a Waring Commerical "Kitchen of Smallwares" in the mix!)

Take Survey >

City Guides  13. Just Launched: The StarChefs.com Chef Picks "City Guides" App!
Already downloaded "Off the Beaten Path"? Claim your keys to the culinary city with a free download of "City Guides," our new app mapped out by some of the country's great chefs!

Download Now >

Fresh Origins  
Fresh Origins
Microgreens & Edible Flowers. The Taste of Quality
Read More >
 14. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Are you a leader, eager to learn, Sous Chef?
Front Page Restaurant
Washington DC

Apply Now >

Chef de Cuisine
Join our Top Flight Restaurant in Bethesda.
Food Wine & Co.
Bethesda, MD

Apply Now >

Chef Instructor
Chef Instructor Sought for Philadelphia Based School
The Restaurant School At Walnut Hill College
Philadelphia,PA

Apply Now >

Full Time Cooks
Renound Chef Grant Achatz is Hiring Talented Cooks at Alinea.
Alinea
Chicago, IL

Apply Now >

Executive Chef
Looking for a born leader, is it you?
Front Page Restaurant
Washington, DC

Apply Now >

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

Apply Now >

Sous Chef
World Class Private Club is Seeking a Rock star Chef
Winged Foot Golf Club
Westchester, NY

Apply Now >

Pastry Chef
Looking for cutting edge Pastry Chef
United Culinary Artists
Los Angeles, CA

Apply Now >

Head Pastry Chef
James Beard Award-winning restaurant
Frasca Food & Wine
Boulder, CO

Apply Now >

Sous Chef
Must love food!
Proof on Main
Louisville, KY

Apply Now >
Fresh Origins 15. Featured Recipe: Roasted Big Island Beet Salad with Garlic "Sand," Whipped Big Island Goat Cheese, Poha Berry, and Saba from Chef Chef Peter Abarcar Jr.
of Hapuna Beach Prince Hotel – Kamuela, HI

View it Now >

Adapted by StarChefs.com
May 2012
Yield: 4 servings

INGREDIENTS
Garlic Crostini “Sand”
1 French demi baguette, cut into 1-inch cubes
¼ cup olive oil
Garlic cloves, crushed
Kosher salt
1 sprig fresh rosemary

Roasted Beets:
6 assorted local beets (gold, red, chioga)
¼ cup kosher salt
1 cup olive oil
Salt
Freshly ground black pepper

Whipped Big Island Goat Cheese:
½ cup Big Island goat cheese
½ cup water
1 cup heavy cream
Sea salt

To Assemble and Serve:
4 poha berries
1 tablespoon extra virgin olive oil
1 teaspoon saba
Sea salt
Micro red mustard
Micro amaranth

METHOD:
For the Garlic Crostini "Sand":
Preheat the oven to 350°F. Toss baguette cubes with the olive oil, garlic cloves, and rosemary; season to taste. Toast for ½ hour or until croutons are golden brown and crisp. Cool and save overnight in an airtight container. Pulverize croutons in a food processor until the texture of large grains of sand. Reserve.

For the Roasted Beets:
Preheat the oven to 350°F. Toss the beets with the olive oil. Season liberally with salt and pepper. Roast in the oven for 25 minutes or until a pairing knife can be inserted with little resistance. Cool and peel. Cut the beets into different shapes.

For the Whipped Big Island Goat Cheese:
Combine the goat cheese, water, heavy cream, and salt to taste in a blender. Blend on lowest setting to just combine. Place contents in the canister of an iSi whipper and charge once. Reserve chilled for service.

To Assemble and Serve:
Arrange Roasted Beets on individual plates. Use the iSi whipper to dispense Whipped Big Island Goat Cheese on the plate in two areas. Place a small mound of Garlic Crostini "Sand" near the center of the plate; put 1 poha berry onto each plate. Drizzle with olive oil and saba and sprinkle with sea salt and micro greens.

 
StarChefs.com . . . the magazine for culinary insiders

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