The Dishrag Newsletter
Issue 296
 
January 18, 2013
IN THIS ISSUE
1.  Brotherly (and Sisterly) Love: The 2013 StarChefs.com Philadelphia Rising Stars
2.  The 2013 StarChefs.com Philadelphia Rising Stars: Why They Shine
3.  Call for Entries: Salary Survey 2012
4.  Technique: The Tale of the Forgotten Cabbage
5.  The Weekly Mix: Sticking Up for Simple Syrups
6.  Be a Dear: Take Our Venison Industry Survey
7.  LiveStream: You Can Still Catch ICC 2012!
8.  Top 10 Jobs from StarChefs.com JobFinder
9.  Featured Recipe: Lyoner Sandwich: Fried Bologna and Horseradish Sauce from Rising Star Chef Jeremy Nolen of Wurshaust Schmitz - Philadelphia, PA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Meat and Livestock Australia
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Rising Stars  1. Brotherly (and Sisterly) Love: The 2013 StarChefs.com Philadelphia Rising Stars
It's been a while (eight years, in fact), but we've come back just in time to see a new wave of culinary momentum sweeping Philadelphia.

Read More >

Why They Shine  2. The 2013 StarChefs.com Philadelphia Rising Stars: Why They Shine
They cooked. They poured. They conquered. What makes the latest class of Philadelphia Rising Stars the best and brightest in the city.

Read More >
Salary Survey  3. Call for Entries: Salary Survey 2012
Give us your poor, your moderately paid, your highly bonused-and possibly win a Vita-Prep 3! Take the StarChefs.com 2012 salary survey today.

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Techniques  4. Technique: The Tale of the Forgotten Cabbage
Add over-roasted cabbage to the list of "discovered" foods, thanks to a busy service, a hot oven, and a curious palate.

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Weekly Mix  5. The Weekly Mix: Sticking Up for Simple Syrups
These bartenders don't care what you think of sugary cocktails.

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Venison Survey  6. Be a Dear: Take Our Venison Industry Survey
Only 10 questions stand between you and the chance to win an iPad and Chroma Knife.

Read More >
ICC 2012  7. LiveStream: 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!

Read More >
Vitamix  
Vitamix
When it comes to blending, Vitamix delivers
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 8. Top 10 Jobs from StarChefs.com JobFinder

Sous Chef
Talented Sous Chefs Sought
Infusion Management. Group
Chicago, IL

Apply Now >

Executive Sous Chef
Executive Sous Chef at Fine Dining Philadelphia Restaurant
Daniel Stern Restaurants
Philadelphia, PA

Apply Now >

Executive Pastry Chef
Take Our Culinary Department to New Levels of Innovation
Hilton Hawaiian Village
Waikiki, HI

Apply Now >

Dean of the College of Culinary Arts
Providence Based College of Culinary Arts is Seeking a Dean
Johnson & Wales
Providence, RI

Apply Now >

Back of House Positions
Open Call for BOH Positions
Khong River House
Miami Beach, FL

Apply Now >

Line Cook / Garde Manger
Line cooks and Garde Manger Sought for Midtown Restaurant
Molyvos
New York, NY

Apply Now >

Sushi Cook
Competitive salary and great benefits!.
The Breakers
West Palm Beach, FL

Apply Now >

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Radisson Hotel Yuma
Yuma, AZ

Apply Now >

Senior Executive Chef
SR Executive Chef for Renowned Healthcare System, Cleveland, OH
ARAMARK
Cleveland, OH

Apply Now >

Sous Chef
Growth Opportunity in San Francisco
Quince
San Francisco, CA

Apply Now >

 9. Featured Recipe: Lyoner Sandwich: Fried Bologna and Horseradish Sauce from Chef Jeremy Nolen
of Wurshaust Schmitz — Philadelphia, PA

View it Now >

Adapted by StarChefs.com

November 2012

Yield: 1 sandwich

INGREDIENTS:
Horseradish Sauce:
2 cups mayonnaise
2 tablespoons ketchup
¼ cup freshly grated horseradish
1 tablespoon Maggi seasoning
1 teaspoon chopped fresh thyme
½ teaspoon freshly ground black pepper

To Assemble and Serve:
3 ½-inch thick slices of German-style bologna
3 slices Muenster cheese
1 9-inch long hoagie roll
3 slices raw onion
1 whole pickle, sliced lengthwise
Lyoner Sandwich
Fresh Origins

METHOD
For the Horseradish Sauce:
In a bowl, mix the mayonnaise, ketchup, horseradish, seasoning, thyme, and black pepper. Reserve cold.

To Assemble and Serve:
On a hot skillet, cook the bologna for 3 to 4 minutes on one side, turn it over and top it with Muenster cheese. Slice the roll and spread 3 ounces Horseradish Sauce on it. Place the raw onion and pickle on top. Once the cheese melts, use a spatula to place the bologna in the roll.
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