April 24, 2002 - Issue 42
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. Spring is in the Air
2. Buy Tickets to the James Beard Gala on May 6th
3. Trends - Spaetzle is Making a Comeback
4. Chocolate Lovers: Dessert Lasagna and Chocolate-Cherry Bread.
5. Dumpling Dreams
6. StarChefs Culinary JobFinder Top Five Jobs
7. Norman van Aken's Word of Food - Soft Shell Crabs
8. Christian Vassilev, New Featured Sommelier from Mantra in Boston
9. White Asparagus
10. Top Ten Recipes on StarChefs
11. StarChefs Wine Club - coming soon!!!
12. New! Rising StarChef Alexandra Ewald

If you like food. A lot. Visit http://www.starchefs.com
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1. SPRING IS IN THE AIR
Spring produce: taste the sunshine and experience the bounty of spring.

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2. BUY TICKETS TO THE JAMES BEARD GALA ON MAY 6TH
The James Beard Foundation Awards, the premier event honoring chefs, restaurateurs, cookbook authors, journalists, broadcasters, and restaurant designers, has announced the 2002 nominees. Take a look and pick your favorites.

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3. TRENDS

Spaetzle is making a comeback, led by chef Kenny Addington at Smith Restaurant in New York City, where you can try his comforting Skillet Roasted Duck with Herbed Spaetzle, Artichoke and Cashews. Or, follow his culinary leadership to the forthcoming, sure-to-be-hot spot, Cafe Lebowitz in New York City, and get your spaetzle on. Check out this and other hot culinary happenings at Rumbles and Murmurs!
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4. CHOCOLATE LOVERS ONLY: DESSERT LASAGNA AND CHOCOLATE-CHERRY BREAD
Lasagne for dessert? Absolutely! Try out April's fun recipes, including
Dessert Lasagne, Dark Mocha Crème Brulee, and Chocolate-Chip Pineapple Upside Down Cake.
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5. DUMPLING DREAMS


Dumplings are a blank canvas, waiting to be filled with anything your heart desires. See what our star chefs use to stuff their own dumpling dreams.
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6. STARCHEFS CULINARY JOBFINDER TOP FIVE JOBS
Looking to get out from under April's showers? Check out these new jobs in great places posted on our improved Culinary JobFinder.
  • How about one of Boston's newest, hottest restaurants? Tea Tray in the Sky is looking for line cooks, all experience levels.
  • Soiree, anticipated to open in July, is looking for a Sous Chef. Be a part of something new!
  • Member-owned Beach Club in North Carolina is looking for an Executive Chef - don't miss this opportunity!
  • You'd like to be involved with a restaurant, retail store, and culinary school? Check out Criolla's in Florida and get involved with more than the kitchen.
  • Check out Aquavit, one of the best restaurants in New York City, and work with renowned star chef Marcus Samuelsson.
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7. NORMAN VAN AKEN'S WORD — SOFT SHELL CRABS
Join Norman in his anticipation of Soft Shell Crabs, which could be in season at any moment.

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8. NEW SOMMELIER FROM MANTRA IN BOSTON Christian Vassilev


Have a perplexing wine question? Wine has been a way of life for Vassilev since the ripe age of six; so have all your questions answered by someone who knows a lot about grapes.

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9. WHITE ASPARAGUS
Learn about white asparagus and its status in Bassano del Grappa, Italy.

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TOP 10. TEN RECIPES ON STARCHEFS

Michael Taus
Fruit Spring Rolls with Ginger-Chocolate Sauce

Mario Batali
Grilled Prawns with White Beans, Rosemary, Mâche and Mint Oil

Michael Mina
Tomato Soup with Minted Scallops

Michel Nischan
Grilled Rack of Lamb with Kumquat Chutney

Chris Schlesinger
Grilled Delmonico Steak Adobe with Charred Spring Onions and Sweet Corn Relish

Barbara Scott-Goodman
Citrus-Marinated Salmon Steaks

Jody Adams
Potato Gnocchi Gratin with Fricassée of Wild Mushrooms

Roberto Donna
Risotto of Asparagus

Mary Sue Milliken and Susan Feniger
Red Roasted Chicken

Hans Rockenwagner
Grilled Sea Bass with Orange and Red Onion Sauce and Citrus Couscous

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11. STARCHEFS WINE CLUB - COMING SOON!!!
Grape news! Soon you will be able to join StarChefs Wine Club and have expertly selected wines not available at your local retailer delivered right to your door. We will be offering 2 different packages with 2 bottles each for 3 month, 6 month or annual memberships. Keep posted as we continue to uncork the details!
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12. RISING STARCHEF ALEXANDRA EWALD
Food that exudes passion! StarChefs introduces Alexandra Ewald of La Tapa, who has mastered food as her fifth language and found cooking to be her favorite means of expression.

Ceviche with Wonton Chips
Chef Alexandra Ewald, La Tapa, Cruz Bay, St. John
Adapted by Starchefs

Yield: 4 Servings

For the Ceviche:

  • 1 pound fresh mahi mahi
  • Juice of 5 fresh limes
  • 2 scallions, sliced
  • 2 heads of garlic, chopped
  • Habanera hot sauce to taste
  • Salt and pepper to taste
  • 2 Tablespoons extra virgin olive oil
  • Small bunch chopped fresh cilantro
  • Micro-greens (optional)

In a large bowl marinate fish in limejuice until cooked, approximately 1-2 hours. Add scallions, garlic, hot sauce, salt, pepper and olive oil; toss together until combined. Serve on bed of micro-greens with wonton chips.

For the Wonton Chips:

  • 1 package spring roll wrappers
  • Canola oil
  • Salt and pepper to taste
  • Ground coriander to taste

Cut spring roll wrappers into triangles. Heat canola oil, deep fry triangles. Remove chips to paper towel to let excess oil drain. Sprinkle with salt, pepper and ground coriander.

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StarChefs…If you like food. A lot.