The Dishrag Newsletter
Issue 282
 
August 8, 2012
IN THIS ISSUE
1.  Mo' Money, Some Problems: Salary Survey 2011
2.  The Product: Tripe, Glorious Tripe
3.  Inside Staff Meal at The Spence: Backstage Pass
4.  Technique: Pounding Curry with ICC Presenter Andy Ricker
5.  The Weekly Mix: (One of) The Best Bartenders Gaz Regan's Ever Met
6.  Crush: Wine Prophets @ #ICC2012
7.  James Beard's Chefs & Champagne: Where Food Meets Fabulous
8.  Featured Video: Master Chefs on the "Four Star" Restaurant at ICC 2006
9.  Summer's Heating and Speeding Up: Get Your ICC Tickets Now!
10.  Top 10 Jobs from JobFinder
11.  Featured Recipe: Nettle Soup (NG7) with Horseradish Panna Cotta from 2012 ICC Main Stage Sat Bains of Restaurant Sat Bains - Nottingham, UK
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Salary Survey  1. Mo' Money, Some Problems: Salary Survey 2011
Money talks, but so do you, and we've got the tallies on the year in food industry finances.

Read More >

The Product  2. The Product: Tripe, Glorious Tripe
The inspiring story of a deep-fried tripe conversion at A Voce.

Read More >

Inside Staff Meal  3. Inside Staff Meal at The Spence: Backstage Pass
Richard Blais and co. are setting staff meals aside for diners with a craving for insider eats.

Read More >
Technique  4. Technique: Pounding Curry with ICC Presenter Andy Ricker
The Pok Pok chef's preferred path into the myriad nuances of Thai curry.

Read More >

The Weekly Mix  5. The Weekly Mix: (One of) The Best Bartenders Gaz Regan's Ever Met
ICC Presenter Gaz Regan is tight-lipped about his up-coming story time seminar, with one notable exception.

Read More >

Crush  6. Crush: Wine Prophets @ #ICC2012
"Prophet" from a strong wine list: words of wisdom—and what's to come—from three of the industry's most visionary leaders.

Read More >

James Beard's Chefs & Champagne  7. James Beard's Chefs & Champagne: Where Food Meets Fabulous
The Maseratis were rumbling and the bubbly flowing at the annual James Beard Foundation party, this time to honor "Chopped" Host Ted Allen and the show's judges.

Read More >

Featured Video  8. Featured Video: Master Chefs on the "Four Star" Restaurant at ICC 2006
Excellence earned: Jay McInerny dissects excellence with iconic NY Chefs Daniel Boulud and Eric Ripert.

Watch Video >

ICC 2012  9. Summer's Heating and Speeding Up: Get Your ICC Tickets Now!
From community building and kitchen design to the graceful growth of the restaurant empire, Business @ ICC will showcase the guts behind the glory.

Read More >
Steelite  
Steelite
Forget Plating 101— Express Yourself with Steelite
Explore Steelite >
 10. Top 10 Jobs from the StarChefs.com's JobFinder

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

Apply Now >

Culinary - Second Cook
Universal Orlando is Looking for a Talented Second Cook
Universal Orlando Resorts
Orlando, FL

Apply Now >

General Manager
Seeking a motivated, enthusiastic, and hard working individual!
Church and Main
Burlington, VT

Apply Now >

Executive Chef
Incredible Opportunity!
Waterford Hotel Group
Waterford, MA

Apply Now >

Line Cook
Universal Orlando is Seeking Talented Line Cooks
Universal Orlando Resorts
Orlando, FL

Apply Now >

Line Cooks
Talented line cooks wanted
Sweet Basil Restaurant
Vail, CO

Apply Now >

Sous Chef
Creative? Passionate about BBQ? Fresh? Love Korean Food?
Korea House BBQ
San Francisco, CA

Apply Now >

Executive Chef
Work at CONSOL Energy Arena, home of the Pittsburgh Penguins!
ARAMARK
Pittsburgh, PA

Apply Now >

Assistant Restaurant Manager
Roy's Restaurant at Pebble Beach
Pebble Beach Resorts
Pebble Beach, CA

Apply Now >

Chef / Sous Chef
Great opportunity for top Indian restaurant in So. Calif.
Tamarind of London
Newport Beach, CA

Apply Now >

 11. Featured Recipe: Nettle Soup (NG7) with Horseradish Panna Cotta from 2012 ICC Main Stage Presenter Sat Bains
of Restaurant Sat Bains – Nottingham, UK

View it Now >

Adapted by StarChefs.com

April 2012

Yield:
2 to 4 servings

INGREDIENTS
Horseradish Panna Cotta:
200 grams milk
100 grams heavy cream
1½ leaves gelatin, bloomed
 Horseradish, freshly grated
1 teaspoon Marmite
1½ tablespoons vinegar
Salt

Nettle Soup:
300 grams nettle leaves
Vegetable oil
100 grams chopped shallots
300 grams water
Salt

Nettle Soup (NG7) with Horseradish Panna Cotta
Fresh Origins

METHOD:
For the Horseradish Panna Cotta:
In a saucepan, heat the milk and cream to 40°C, then remove from heat and add gelatin, followed by horseradish. Add the marmite and vinegar and season with salt. Reserve to cool and thicken; pass through a chinois. Divide mixture into molds and refrigerate until set.

For the Nettle Soup:
Bring a large pot of water to a boil and add nettles, cooking for 2 minutes. Strain and refresh nettles in an ice bath. Squeeze out water and chop the nettles. In a sauté pan, heat oil and sweat shallots until translucent. Add cooked nettles followed by water. Transfer to a blender and blend until smooth. Pass through a chinois and season.

To Assemble and Serve:
Place the Horseradish Panna Cotta in a small bowl. Pour the Nettle Soup on top.
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