The Dishrag Newsletter
Issue 286
 
October 16, 2012
IN THIS ISSUE
1.  Why We're Here: Origins & Frontiers
2.  A Warm Welcome: Antoinette Bruno and the 2012 ICC Trends Report
3.  Unabashed Sensory Overload: Wrapping Up Days 1, 2, and 3 of ICC
4.  Sweet Victory: The 3rd Annual StarChefs.com Pastry Competition
5.  Summing (and Sipping) up the 3rd Annual StarChefs.com Somm Slam
6.  Blend to Glory: The Vitamix Challenge
7.  Fly on the Wall: ICC Presenters' After-Party at Sleep No More
8.  Photo Galleries: The Sights and Spectacles of 3 Days @ ICC
9.  LiveStream: You Can Still Catch ICC 2012!
10.  Featured Video: Carrot Cake and Aquarium Pumps @ ICC
11.  Top 10 Jobs from JobFinder
12.  Featured Recipe: Charleston Ice Cream from ICC Presenter Chef Sean Brock of Husk — Charleston, SC
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
PreGel AMERICA  
PreGel AMERICA
Your Passion. Our Ingredients.
Learn More >
ICC Introduction  1. Why We're Here: Origins & Frontiers
Unpacking the theme of the 7th Annual International Chefs Congress with StarChefs Managing Editor Will Blunt.

Read More >

ICC Trends Report  2. A Warm Welcome: The 2012 ICC Trends Report
StarChefs.com CEO and Editor-in-Chief Antoinette Bruno shares the year in food and drink that inspired the 7th Annual StarChefs.com International Chefs Congress.

Read More >

ICC Wrap-up  3. Unabashed Sensory Overload: Wrapping up Days 1, 2, and 3 of ICC
From man-sized tuna on the Main Stage and policy-changing business seminars to somms gone wild and an unexpected strings soundtrack, the tidbits and highlights you don't want to miss.

Read More >

Pastry Competition  4. Sweet Victory: The 3rd Annual StarChefs.com Pastry Competition
Three days, 20 pastry chef competitors, and one grand flourish to victory.

Read More >
Somm Slam  5. Summing (and Sipping) up the 3rd Annual StarChefs.com Somm Slam
When wine goes wild: old school wisdom, new Old World wines, and two very different final-round approaches.

Read More >

Vitamix Challenge  6. Blend to Glory: The Vitamix Challenge
Six chefs. Tons of ideas. And one key machine.

Read More >

Fly on the Wall  7. Fly on the Wall: ICC Presenters' After-Party at Sleep No More
Flashlight tours, ghoulish tour guides, cocktails aplenty: ICC Presenters After-Party on the roof of the McKittrick Hotel.

Read More >

Featured Video  8. Featured Photo Gallery: The Sights and Spectacles of 3 Days @ ICC
If you can't taste it, see it. The mouthwatering, mind-boggling spectacle of the ICC.

View Gallery >

ICC Online Pass  9. Online Pass: You Can Still Catch ICC 2012!
Missed the date? It's not too late. Order your online video pass and watch 1 session, 1 day, or all 3 days of the Main Stage, the heart of the action at ICC!

Get it Now >

Featured Video  10. Featured Video: Carrot Cake and Aquarium Pumps @ ICC
Presenter Shawn Gawle brings whimsy and unconventional toys to traditional flavors in his hands-on workshop.

Watch Video >

Explore Hobart  
Jade
For Chef Sang Yoon, a Jade Custom Island Suite puts perfectionism on the menu at Lukshon.
Watch Now >
 11. Top 10 Jobs from StarChefs.com Jobfinder

Sous Chef
ARAMARK is Seeking a Sous Chef - US Bank Arena
ARAMARK
Cincinnati, OH

Apply Now >

Manager Operations F&B
Renaissance Washington at DC Dupont Circle Hotel
Marriott
Washington DC

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Omni Chicago Hotel
Chicago, IL

Apply Now >

Chef de Cuisine
John Besh Restaurant Seeking Chef de Cuisine
Besh Restaurant Grp.
San Antonio, TX

Apply Now >

General Manager
Help us Run our new Exciting Farm to Table Restaurant
Agricola
Princeton, NJ

Apply Now >

Corporate Chef
Corporate Chef Position based in Russia
Chefs' Professional
Russia

Apply Now >

Sous Chef
Give Your Culinary Career A Big Boost - Sous Chefs Sought in Indianapolis
Kahn's Catering
Indianapolis, IN

Apply Now >

Sous Chefs
Incredible Sous Chef Opportunity For The Right Match?
East Coast Restaurant Group
East Coast US

Apply Now >

Chef
Fantastic Opportunity For a Talented Chef
Poppycocks Inc
Traverse City, MI

Apply Now >

Executive Sous Chef
Great Opportunity in New England
Himmel Hospitality
Boston, MA

Apply Now >

 12. Featured Recipe: Charleston Ice Cream from ICC Presenter Chef Sean Brock
of Husk - Charleston, SC

View it Now >

Adapted by StarChefs.com

September 2012

Yield:
4 servings

INGREDIENTS

Charleston Ice Cream:
6 cups water
1 teaspoon salt
¼ teaspoon white pepper
1 fresh bay leaf
1 cup Carolina gold rice
4 tablespoons unsalted butter, diced

To Assemble and Serve:
Baby lettuces
Charleston Ice Cream
Montague

METHOD:
For the Charleston Ice Cream:
Preheat the oven to 300°F. In a heavy stockpot, bring the water, salt, pepper, and bay leaf to a boil over medium-high heat. Reduce heat to medium, add the rice, stir once, and bring to a simmer. Simmer gently, uncovered, stirring occasionally, until the rice is al dente, about 15 minutes. Drain the rice.

Spread the rice onto a sheet tray. Dry the rice in the oven, mixing occasionally. After 10 minutes, spread the butter evenly over the rice. Continue stirring every few minutes. The rice should be dry in about 15 minutes, and the grains should separate.

To Assemble and Serve:
Plate Charleston Ice Cream in a bowl and garnish with baby lettuces.
Keep up with StarChefs.com follow StarChefs on Facebook follow StarChefs on Twitter Follow and Subscribe to Antoinette Bruno follow antoinette bruno on twitter follow Antoinette on Facebook
 
StarChefs.com . . . the magazine for culinary insiders