The Dishrag Newsletter
 
Issue 299
 
March 15, 2013
IN THIS ISSUE
1.  Weekly Mix: An Agricultural Emphasis at the Bar
2.  Top Pair: Sake Pairs with a World of Flavors
3.  Technique: Updating the Classic Saucisson en Brioche
4.  Eastern Promises: San Pellegrino's Top 50 Asia
5.  The Product: Full Range of Fernet
6.  You Scream. I Scream NO More Ice Cream.
7.  Staff Meal: Savor this Bread Pudding
8.  Celebrating the Roots of Women Chefs and Restaurateurs
9.  Enter to Win: California Almond Recipe Contest
10.  Top 10 Jobs from StarChefs.com JobFinder
11.  Featured Recipe: Fisherman's Stew with Green Chili and Collard Greens from Chef Nick Balla of Bar Tartine San Francisco, CA

StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Jade  
Jade Range
The Jade Plancha brings life to Jordan Kahn's elegant, artistic culinary vision.
Read More >
Weekly Mix  1. Weekly Mix: An Agricultural Emphasis at the Bar
Leave it to San Francisco to spearhead the farm-to-bar movement, with Bar Agricole leading the charge.

Read More >

Crush-Top Pair  2. Top Pair: Sake Pairs with a World of Flavors
Bobby Conroy is mashing culture and expectations with sake pairings at San Francisco's Benu.

Read More >

Technique  3. Technique: Updating the Classic Saucisson en Brioche
Chef Matt Sigler revives a French classic with his juicy sausage en brioche.

Read More >

Top 50  4. Eastern Promises: San Pellegrino's Top 50 Asia
Traveling to Bangkok, Macao, and Mumbai? Meet the chefs who made San Pellegrino and Aqua Panna's 50 Best Asia list.

Read More >
The Product  5. The Product: Full Range of Fernet
Casually swigging Fernet Branca is old news. Today's mixologists have tapped a host of Old and New World bottles to introduce tipplers to the full range of fernet.

Read More >

Whipped  6. You Scream. I Scream NO More Ice Cream.
Call him a hater, but Matt Tinder is not going to serve you ice cream. And you're going to like it.

Read More >

Staff Meal  7. Staff Meal: Savor this Bread Pudding
Pastry Chef Francis Ang meets the staff meal challenge with a savory bread pudding no line cook can whine about.

Read More >

WCR  8. Celebrating the Roots of Women Chefs and Restaurateurs
Come celebrate 20 years of seasoned (and not to mention, seriously tough) women who demonstrate that they have more than guts!

Read More >

California Almond Recipe Contest  9. Enter to Win: California Almond Recipe Contest
Submit your best almond recipe for a chance to win a trip to The Culinary Institute of America's Flavor, Quality and American Menus leadership retreat in Napa, CA; your dish will also be featured in Almond Board of California's 2014 communications!

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

Stand Level Supervisor
PT Supervisor in World's Most Famous Arena!
The Madison Square Garden Company
New York, NY

Apply Now >

Sous Chef
Miami Based Restaurant is Seeking an Executive Sous Chef
VISTA-Hospitality Int'l LLC
Miami, FL

Apply Now >

Sous Chef
Restaurant Sous Chef for Walt Disney in California
Walt Disney Parks & Resort
Anaheim, CA

Apply Now >

Chef/Kitchen Manager
Great ground floor opportunity in North Central Florida
Blue Highway
Gainesville, FL

Apply Now >

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

Apply Now >

Production Manager for Bakery
Pebble Beach Resorts is Seeking a Qualified Banquet Chef
Pebble Beach Resorts
Pebble Beach, CA

Apply Now >

Line Cook
Chef Hooni Kim is Hiring Line Chefs at his New Restaurant.
Danji
New York, NY

Apply Now >

Executive Chef
Mindy Segal's Hot Chocolate in Chicago Seeking Talented Exec Chef
Mindy's Hot Chocolate
Chicago, IL

Apply Now >

Sous Chef
Refined local country cuisine!
The Hive
Bentonville, AR

Apply Now >

Assistant Restaurant Chef
Competitive salary and great benefits!
The Breakers
Palm Beach, FL

Apply Now >

 11. Featured Recipe: Fisherman's Stew with Green Chili and Collard Greens
Chef Nick Balla of Bar Tartine — San Francisco, CA

View it Now >

Adapted by StarChefs.com

March 2013

Yield: 4 servings

INGREDIENTS:
1 tablespoon olive oil
1 quart sliced white onion
1 pint sliced fennel
1 pint sliced leek
2 tablespoons sliced garlic
2 quarts chicken broth
2 tablespoons minced anchovy
2 pounds sturgeon fillet, cut into -inch cubes
2 tablespoons sliced green chili
3 tablespoons Hatch chili powder
2 cups torn collard greens
2 cups sliced zebra tomatoes
1 cup hen of the woods mushrooms
1 tablespoon salt
1 lemon
Black Pepper
Fisherman's Stew with Green Chili and Collard Greens
Waring Commercial

METHOD:
In a large pot, heat olive oil and sweat onion, fennel, leek, and garlic until soft. Add chicken broth and anchovy to sweated vegetables and bring to a simmer. Add sturgeon, green chili, chili powder, collard greens, tomatoes, mushrooms, and salt and simmer on low heat for 10 minutes or until the fish is just cooked through. Adjust seasonings and finish with lemon juice.
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