The Dishrag Newsletter
Issue 274
 
May 22, 2012
IN THIS ISSUE
1.  Letter from the Editor, vol. 87: Cool, Casual Atlanta
2.  Atlanta Travel Guide: Good Ol' Southern Food (and Drink) in ATL
3.  Hip Hops: Atlanta's Brew Scene on the National Stage
4.  The Young and the Restless: Atlanta's Burgeoning Coffee Scene
5.  The Product: Getting Even More Local in Georgia with Olive Oil
6.  Technique: Better Than Bacon, Guanciale
7.  The Weekly Mix: Shrubs, Scuppernongs, and Southern Tradition
8.  Inside Staff Meal at Miller Union: Pulled Pork from Nouveau to Back Roads
9.  Crush: Lambrusco’s Not Retro
10.  Cookbook Review: The Back in the Day Bakery Cookbook
11.  Featured Video: The Art and Science of Opening on a Tight Budget
12.  Special Price Tickets for ICC 2012
13.  Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
14.  Wanna Win Waring? Take the 2011 StarChefs.com Salary Survey
15.  Just Launched: The StarChefs.com Chef Picks “City Guides” App!
16.  Top 10 Jobs from the StarChefs.com's JobFinder
17.  Featured Recipe: Local Buttermilk Panna Cotta with Candied Kumquats and Toasted Pecans from Pastry Chef-owner Sarah O’Brien of The Little Tart – Atlanta, GA
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Letter from the Editor  1. Letter from the Editor, vol. 87: Cool, Casual Atlanta
ATL may be a comfort food town, but inventive chefs are updating the casual food scene here, and we love them for it.

Read More >

Atlanta Travel  2. Atlanta Travel Guide: Good Ol’ Southern Food (and Drink) in ATL
From Southern comforts to modern concepts, Atlanta’s a national market to be reckoned with.

Read More >

Hip Hops  3. Hip Hops: Atlanta’s Brew Scene on the National Stage
How ATL's budding craft beer scene has matured with character, creativity, and collective determination.

Read More >

Atlanta’s Coffee Scene  4. The Young and the Restless: Atlanta’s Burgeoning Coffee Scene
The buzz on the buzzed: what makes Atlanta’s coffee scene one of the most progressive, plucky, and perfectionist markets we’ve seen.

Read More >
The Product  5. The Product: Getting Even More Local in Georgia with Olive Oil
Georgia’s got the new hold on local (yep) fresh-pressed olive oil.

Read More >

Technique  6.Technique: Better Than Bacon, Guanciale
No smoking: Anthony Gray gives Ossabaw jaw the Italian treatment for a product that challenges the best hand-cured bacon.

Read More >

The Weekly Mix  7. The Weekly Mix: Shrubs, Scuppernongs, and Southern Tradition
From Appalachia to Atlanta: how Kellie Thorn’s family legacy fits into a coupe glass.

Read More >

Inside Staff Meal  8. Inside Staff Meal at Miller Union: Pulled Pork from Nouveau to Back Roads
Pulled Pork Two Ways: House-made fig jam for the front, Carolina mustard-sauce for the back, and everyone’s happy.

Read More >

Crush  9. Crush: Lambrusco’s Not Retro
It’s not Riunite on ice, but it is nice: the fizzy red stuff is making a sophisticated comeback.

Read More >

Cookbook Review Photo Galleries

 10. Cookbook Review: The Back in the Day Bakery Cookbook
Savannah sweets and Southern charm wrapped into one, the first cookbook from a beloved Georgia bakery.

Read More >

Featured Video  11. Featured Video: The Art and Science of Opening on a Tight Budget
Minimal décor, maximum investment in product. This and other tips from Farm Burger’s George Frangos.

Watch Video>

ICC 2012  12. 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!

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Somm Slam  13. Calling All Somms: Sign up for the 3rd Annual StarChefs.com Somm Slam!
Show off your wine savvy. 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  14. 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  15. Just Launched: The StarChefs.com Chef Picks “City Guides” App!
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 >
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 16. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Chef
Top NYC Latin / Puerto Rican Rest. seeks Executive Chef
The Bouklis Grp.
New York, NY

Apply Now >

Executive Chef
Executive Chef needed for hospital in Paterson
St. Joseph's Healthcare System
Patterson, NJ

Apply Now >

PM Line Cook
Come join our Team at this Historic Inn
Waterford Hotel Grp. LLC
Amherst, MA

Apply Now >

Sushi Chef
BLT Steak is Hiring a Talented Sushi Chef
BLT Steak
Miami, FL

Apply Now >

Lead Line Cook
Cook at The Best Restaurant in beautiful Jackson Hole, Wy.
Snake River Grill
Jackson, WY

Apply Now >

Fine Dining Line Cook
Do you love to cook?
The Alden Hotel
Houston, TX

Apply Now >

Pastry Sous Chef
The Inn at Little Washington is Expanding!
The Inn at Little Washington
Washington, VA

Apply Now >

Sous Chef
Incredible Sous Chef Opportunity For The Right Match?
Mankas Tapas & Steakhouse
Fairfield, CA

Apply Now >

Executive Chef
Executive Chef Brewer's Art Baltimore
The Brewer's Art
Baltimore, MD

Apply Now >


Executive Chef

Chicago Based Hotel is Looking for an Executive Chef
The Westin Chicago River North Hotel
Chicago, IL

Apply Now >
Fresh Origins 17. Featured Recipe: Local Buttermilk Panna Cotta with Candied Kumquats and Toasted Pecans from Pastry Chef-owner Sarah O’Brien
of The Little Tart - Atlanta, GA

View it Now >

Adapted by StarChefs.com
May 2012
Yield: 5-6 ounces servings

INGREDIENTS
Buttermilk Panna Cotta:
1 vanilla bean, sliced and seeds scraped
290 grams heavy cream
90 grams sugar
1½ teaspoons gelatin
1 tablespoon water
415 grams buttermilk

Candied Kumquats:
300 grams sugar
1 vanilla bean, sliced and seeds scraped
1 cup water
1 pound kumquats, sliced thinly

To Assemble and Serve:
Toasted pecans

METHOD:
For the Buttermilk Panna Cotta:
Put the vanilla bean seeds and bean in a pot with the cream. Scald the cream, then take off the heat to steep. After 15 minutes, turn the heat back on (so the cream steams only) and mix in the sugar, stirring constantly so it dissolves. Remove from heat, and discard the vanilla bean.

Bloom the gelatin in water in a medium-sized bowl. After a few minutes, pour the cream mixture into the bowl and whisk to combine. Pour this mixture into the buttermilk through a fine-mesh sieve and whisk again to combine. Pour the mixture into 5 small containers, wrap tightly, and refrigerate for at least 4 hours before serving.

For the Candied Kumquats:
While the Buttermilk Panna Cotta is setting, make the kumquats. Put the sugar, vanilla bean and seeds, and water in a pot. Bring to a boil, stirring to dissolve the sugar. Add the sliced kumquats to the pot, and simmer until they are tender and translucent, about 10 minutes. Remove from the heat.

To Assemble and Serve:
Put a spoonful of Candied Kumquats on top of the Buttermilk Panna Cotta, along with some of the liquid from the candying process. Top with toasted pecans.

 
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