The Dishrag Newsletter
 
Issue 301
 
April 2, 2013
IN THIS ISSUE
1.  Aussie Lamb Spring Fling in NYC
2.  Don't Miss the 2013 New York Rising Stars Gala
3.  The Weekly Mix: A Tale of Two Swizzles
4.  Top Pair: Gemischter Satz—Wine Tradition in the Vienna Hills
5.  The Product: Liquid Gold: Beeswax in the Modern Kitchen
6.  Technique: Egg Cookery with Traditional French Finesse
7.  Spring Forward: A Fresh Look at Late Winter Desserts
8.  Apply Today! 4th Annual StarChefs.com International Pastry Competition
9.  Are You King of 'Cue? StarChefs.com's 1st Annual SMOKE@ICC
10.  Enter to Win: California Almond Recipe Contest
11.  Help Us Help the Industry: Salary Survey 2012
12.  Top 10 Jobs from StarChefs.com JobFinder
13.  Featured Recipe: Gin and Juice from Booker & Dax's Tristan Willey and Dave Arnold

StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
Vitamix  
Vitamix
When it comes to blending, Vitamix delivers
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Aussie Lamb Spring Fling  1. Aussie Lamb Spring Fling in NYC
The votes are in, but it's not too late to taste these dishes for yourself and see who wins

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Weekly Mix  2. Don't Miss the 2013 New York Rising Stars Gala
The NoMad, Atera, Pig and Khao, PDT, Gwynnett St., Meatball Shop, Perla, Blanca. The list of Rising Star chefs and restaurants goes on, but tickets won't last. Join us April 11 for the 2013 New York Rising Stars Gala at The Liberty Theater.

Read More >

Weekly Mix  3. Weekly Mix: A Tale of Two Swizzles
Jeff Hazell and Tonia Guffey explore and pour a misunderstood drink genre at Dram.

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Crush  4. Top Pair: Gemischter Satz—Wine Tradition in the Vienna Hills
Drink in the perks and pleasures of Austrian field blends and find out top sommelier picks for Gemischter Satz.

Read More >

The Product  5. The Product: Liquid Gold: Beeswax in the Modern Kitchen
Not just for candles and canelés—chefs and pastry chefs dream up new possibilities for beeswax.

Read More >
Technique  6. Technique: Egg Cookery with Traditional French Finesse
Consistency, repetition, and the best oeufs this side of the Atlantic: Traditional Eggs Mayonnaise at Calliope.

Read More >

Pastry

 7. Spring Forward: A Fresh Look at Late Winter Desserts
Rising Star Pastry Chef Peter Scarola combines fennel with the last of the season's citrus to make a tantalizing dessert that embodies winter's potential and tastes like a breath of fresh spring air.

Read More >

Pastry Competition  8. Apply Today! 4th Annual StarChefs.com International Pastry Competition
Desserts may veer toward smooth and sweet, but there's nothing a pastry chef loves more than the gritty challenge of competition. Apply today to enter the 4th Annual StarChefs.com International Pastry Competition, presented by PreGel America.

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Smoke@ICC  9. Are You King of 'Cue? StarChefs.com's 1st Annual SMOKE@ICC BBQ
In the swirl of the 8th Annual StarChefs.com International Chefs Congress, 6 competing teams of chefs and pit-masters will smoke their meats (and more) at our first-ever SMOKE@ICC, presented by Chung Jung One. Sign up to compete today!

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Contest  10. 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, California; your dish will also be featured in Almond Board of California's 2014 communications!

Read More >

Salary Survey  11. Help Us Help the Industry: 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.

Read More >

Steelite  
Winston
It's Not the Stainless, It's What's Inside.
Explore Winston >
 12. Top 10 Jobs from the StarChefs.com's JobFinder

Sous Chef
Sous Chef for Philadelphia-based Rising Star Chef
Le Virtu
Philadelphia, PA

Apply Now >

Head Baker
Shine with us as a Fantastic Head Baker!
L'Etoile & Graze Restaurants
Madison, WI

Apply Now >

Line Cook
Fork in Philadelphia Seeks Line Cooks
Fork
Philadelphia, PA

Apply Now >

Executive Chef
Harvard Club in Boston is Seeking an Executive Chef
Harvard Club of Boston
Boston, MA

Apply Now >

Executive Chef
Executive Sous Chef for top Boston hotel!
The Westin Copley Place
Boston, MA

Apply Now >

Executive Steward
Join the Mandarin Oriental, Washington, D.C.!
Mandarin Oriental
Washington, DC

Apply Now >

Executive Chef
High Profile Account Seeking Talented Executive Chef
ARAMARK
Chicago, IL

Apply Now >

Pastry Chef
Join us for the best summer of your life!
Basin Harbor Club
Vergennes, VT

Apply Now >

Executive Chef
Executive Chef at the Historic Le Cirque in NYC
Le Cirque
New York, NY

Apply Now >

Line Cook
SMOKE Restaurant Hiring Line Cooks in Dallas
Smoke Restaurant
Dallas, TX

Apply Now >

 13. Featured Recipe: Gin and Juice from Booker & Dax's Tristan Willey and Dave Arnold

View It Now >

Adapted by StarChefs.com

March 2013

Yield: 1 cocktail

INGREDIENTS:
0.11 grams Pectinex Ultra
2.25 ounces grapefruit juice
1.75 ounce Tanqueray gin
0.5 ounce cold water
0.25 ounce simple syrup
1 drop saline solution

Insalata Cotta Cruda
Brought to you by: unified brand

METHOD:
Combine Pectinex Ultra and grapefruit juice to clarify. Then spin the juice in a centrifuge to separate the solids. Combine clarified grapefruit juice, gin, water, simple syrup, and saline solution. Carbonate the cocktail with carbon dioxide. Store the complete mixture before or after carbonating in a drawer freezer to keep the cocktail as cold as possible without actually freezing it. This will allow for the best results when carbonating the drink.

To Assemble and Serve:
Dispense cocktail into a chilled flute without garnish.
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