The Dishrag Newsletter
Issue 275
 
May 29, 2012
IN THIS ISSUE
1.  The Product: Snails Three Ways
2.  Technique: Porkless Porchetta
3.  Interviewing Pat LaFrieda
4.  The Weekly Mix: The 2012 Manhattan Cocktail Classic
5.  Inside Staff Meal at Spasso: Staff Meal for Sale
6.  Crush: Minervois
7.  Food Fight: Catering (Legally) to NYC Bars and Restaurants
8.  Cookbook Review: Restaurant Man by Joe Bastianich
9.  Featured Video: Whipped and Rocked
10.  Special Ticket Prices for ICC 2012: 48 Hours!
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: Morning Glory Fizz from Mixologist Christopher Ware of Bohanan’s – San Antonio, TX
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Explore Hobart  
Hobart
Chaurice Sausage: Bart Bell Does a Creole Classic with Hobart
Explore Hobart >
The Product  1. The Product: Snails Three Ways
This ain’t no sluggish comeback. Three chefs bring escargot to American plates and palates.

Read More >

Technique  2. Technique: Porkless Porchetta
A Vegas farm-to-table chef making the most of a porchetta protein alternative.

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Pat LaFrieda  3. Interviewing Pat LaFrieda
How the meat man brought the family business to the big leagues.

Read More >

The Weekly Mix  4. The Weekly Mix: The 2012 Manhattan Cocktail Classic
Bourbon blending, roto-vap clarification, bittersweet Presbyterian Revenge, and other lessons from MCC 2012.

Read More >

Inside Staff Meal  5. Inside Staff Meal at Spasso: Staff Meal for Sale
Giving civilians a taste of the culinary life with tickets (i.e., profits) for "Family Meal."

Read More >
Crush  6. Crush: Minervois
Once the largest contributors to the glut of poor quality in the Languedoc's "wine lake," local appellations like Minervois are improving quality and making a name for themselves.

Read More >

Food Fight  7. Food Fight: Catering (Legally) to NYC Bars and Restaurants
Permits, letter grades, licenses, oh my! A New York law firm targeted toward the colorful variety of legal issues that plague Big Apple bars and restaurants.

Read More >

Cookbook Review  8. Cookbook Review: Restaurant Man by Joe Bastianich
Joe Bastianich on the good, bad, ugly, and unexpected of life in the restaurant business.

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Featured Video  9. Featured Video: Whipped and Rocked
Tom kai coconut soup gets high-tech treatment courtesy of an iSi whipper and a dash of liquid nitrogen at Michael Voltaggio's ink.

Read More >

ICC 2012  10. Special Ticket Prices for ICC 2012: 48 Hours!
That's just two days until ticket prices change on June 1. We're adding new presenters every day, so secure your discounted 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!
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  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!
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 >

Waring Commercial  
Waring Commercial
Smoked, Charred, Blended: Jordan Kahn's Revamped Vichysoisse with Waring's Liquilock Food Processor
Watch Now >
 14. Top 10 Jobs from the StarChefs.com's JobFinder

Mixologist
Master of Mixology?
The Hunter Grp.
Houston, TX

Apply Now >

Part Time Pastry Instructor
Pastry Instructor is Sought for Pasadena Based School.
Le Cordon Bleu
Pasedena, CA

Apply Now >

Pastry Chef
Elevate your creations at our resort shop!
ALTA One
Breckenridge, CO

Apply Now >

Sous Chef
Come work on Chicago's North Shore
Skokie Country Club
Chicago, IL

Apply Now >

Chef
DC Bread & Brew seeks creative chef!
Bread & Brew
Washington, DC

Apply Now >

Assistant Beverage Director
Rouge Tomate NYC is seeking for Assistant Beverage Director
Rouge Tomate
New York, NY

Apply Now >

Chef de Cuisine
Turner Field Home of the Atlanta Braves is Seeking a Sous Chef
ARAMARK Sports & Entertainment
Atlanta, GA

Apply Now >

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

Apply Now >

Restaurant Manager
Award Winning Restaurant looking for Front of the House Manager
Lanny's Alta Cocina Mexicana
Fort Worth, TX

Apply Now >

Pastry chef
Pastry Chef for the Strand House in Manhattan Beach
The Strand House
Manhattan Beach, CA

Apply Now >
Steelite 15. Featured Recipe: Morning Glory Fizz from Mixologist Christopher Ware
of Bohanan's – San Antonio, TX

View it Now >

Adapted by StarChefs.com
May 2012
Yield: 1 cocktail

INGREDIENTS
2 ounces Famous Grouse Scotch
¾ ounce fresh lemon juice
¾ ounce simple syrup
1 egg white
Absinthe
2 ounces club soda
Star anise, toasted

METHOD:
Combine the Scotch, lemon juice, simple syrup, and egg white and shake (without ice) vigorously, for 5 to 10 seconds. Add ice and shake again. Strain into an absinthe-rinsed chilled Collins glass. Top with club soda and garnish with star anise.

 
StarChefs.com . . . the magazine for culinary insiders

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