The Dishrag Newsletter
Issue 297
 
February 12, 2013
IN THIS ISSUE
1.  Get to Know the 2013 StarChefs.com Philadelphia Rising Stars
2.  Letter from the Editor: Celebrating Craft Beer and Craftsmen in Philadelphia
3.  Last Call to Respond: Salary Survey 2012
4.  Technique: Hand-pulling Maccheroni alla Mugnaia
5.  The City of Brewery Love: Philadelphia's Rising Beer Scene
6.  Bitter Is Done Best in Philly
7.  Eating Americana: Shane Confectionery's Whirly Berley Bar
8.  LiveStream: You Can Still Catch ICC 2012!
9.  Apply to Enter the JBF Women in Culinary Leadership Cookoff
10.  Top 10 Jobs from JobFinder
11.  Featured Recipe: Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic from Chef Josh Lawler of The Farm and Fisherman - Philadelphia, PA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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Letter from the Editor  1. Get to Know 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 >

Letter from the Editor  2. Letter from the Editor: Celebrating Craft Beer and Craftsmen in Philadelphia
How craft beer and craftsmen are making an impact on the Philadelphia culinary scene.

Read More >
Hawaii Travel  3. Last Call to Respond: 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.

Take the Survey >

The Weekly Mix  4. Technique: Hand-pulling Maccheroni alla Mugnaia
After a wild culinary goose chase, Rising Star Artisan Joe Cicala discovered (and mastered) a rare pasta technique from Italy's Abruzzo region.

Read More >

Crush  5. The City of Brewery Love: Philadelphia's Rising Beer Scene
Exponential growth, serious brew pubs, and flavorful, slamable session beers—take a chug of our Philadelphia brewery round-up.

Read More >

Featured Video  6. Bitter Is Done Best in Philly
We're not saying Philly chefs are bitter. They've just found a better way to balance rich winter dishes.

Read More >

Venison Survey  7. Eating Americana: Shane Confectionery's Whirly Berley Bar
Rising Star Artisan Davina Soondrum gives birth daily to the love child of Willy Wonka imagination and turn-of-the-century confections—aka America's next great candy bar.

Read More >
ICC 2012  8. 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 three days of the Main Stage, the heart of the action at ICC!

Read More >
JBF  9. Apply to Enter the JBF Women in Culinary Leadership Cookoff
Aspiring female chefs and industry leaders, apply by February 15 for a chance to cook your way into a paid, one-year leadership intern program led by Vermillion Restaurateur Rohini Dey.

Apply Here >
Hobart  
Hobart
The Legacy Mixer, the 3000 Slicer, and the Hobart Combi Oven
Read More >
 10. Top 10 Jobs from the StarChefs.com's JobFinder

Pastry Chef
Pastry Chef at The University of Iowa
University of Iowa
Iowa City, IA

Apply Now >

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

Apply Now >

Sous Chefs
Sous Chefs Sought in Texas!
Water's Restaurant
Texas

Apply Now >

Sushi Chefs
Sushi chefs Sought for Stephen Starr Restaurant in Miami
Starr Restaurant Organization
Miami, FL

Apply Now >

Demi Sous Chef
Ocean House in Rhode Island seeks Demi Sous Chef
Ocean House
Watch Hill, RIL

Apply Now >

Executive Chef
Gastropub Brewery Seeking Executive Chef
Vault Brewing Company
Buck's County, PA

Apply Now >

Executive Chef
Recruiting Executive Chef for Historic Arizona Restaurant
Aunt Chilada's
Phoenix, AZ

Apply Now >

Executive Chef
Executive Chef Opportunity in D.C.
Culinaire
Washington DC

Apply Now >

Restaurant General Manager
General Manager for Busy Brooklyn Restaurant
Fonda
Brooklyn, NY

Apply Now >

Sous Chefs/Executive Sous Chefs
Great opportunity to join a growing, award-winning organization!
Uchi Restaurant Group
Austin, TX

Apply Now >

 11. Featured Recipe: Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic from Chef Josh Lawler
of The Farm and Fisherman - Philadelphia, PA

View It Now >

Adapted by StarChefs.com

February 2013

Yield:
4 servings

INGREDIENTS:
Bloody Beet Steak:
2 large red beets, tops removed
¼ cup olive oil
Salt
Black pepper
2 tablespoons unsalted butter
3 sprigs thyme, chopped
2 tablespoons minced shallots
½ cup veal stock
1 tablespoon Sherry vinegar
1 tablespoon honey

To Assemble and Serve:
1 cup Greek yogurt
Aged balsamic vinegar
Micro red amaranth
Maldon sea salt
Bloody Beet Steak, Beet Pan Jus, Yogurt, Amaranth, and Aged Balsamic
Front of the House

METHOD:
For the Bloody Beet Steak:
Preheat oven to 375°F. In a bowl, toss the beets with 2 tablespoons olive oil and season with salt and pepper. Place the beets on a parchment paper-lined baking sheet. Roast beets until tender, about 2 hours. Remove from oven and cool slightly. Peel beets and slice in half lengthwise.

Heat remaining 2 tablespoons olive oil in large, cast-iron skillet; place beets cut side down in the pan. Using small pan, crush beets until they are about 1-inch thick. Cook until browned, flip, and brown the other side. Add butter, thyme, and shallots to the pan; cook, basting the beets with butter, 3 to 4 minutes. Remove beets from pan and deglaze with stock, vinegar, and honey. Cook until reduced to a glaze. Reserve warm.

To Assemble and Serve:
Smear some yogurt down the center of a plate and top with a Bloody Beet Steak, cut side up. Spoon pan sauce over each beet and drizzle with balsamic vinegar. Sprinkle with micro amaranth and salt.
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