August 1, 2002 - Issue 45
The Dishrag
>> newsletter <<
........................................................................................

IN THIS ISSUE
 1. Norman Van Aken's Word on Food: Hamburgers
 2. For Chocolate Lovers Only: Ice cream flavors for every palate
 3. Farm Fresh Markets Summer Produce
 4. 2002 C-CAP Scholarship Awards Winners
 5. StarChefs Culinary JobFinder Top Five Jobs
 6. Rising StarChefs: Richard Reddington and Dante Boccuzzi
 7. Sweet Somethings: Tiny desserts packed with flavor
 8. New Sommelier: Michael Flynn

If you like food. A lot. Visit http://www.starchefs.com/
........................................................................................

1. NORMAN VAN AKEN'S WORD ON FOOD: HAMBURGERS
Sharing his thoughts on the perfect hamburger, Norman Van Aken whispers a word on food....

........................................................................................

2. FOR CHOCOLATE LOVERS ONLY: ICE CREAM FLAVORS FOR EVERY PALATE
In this July/August summer special, Stephanie Zonis checks out Chicago's most swinging places, and helps you fight the heat while satisfying your chocolate addiction.

........................................................................................
3. FARM FRESH MARKETS SUMMER PRODUCE
Flavorful ways to use a basket full of seasonal ingredients from your nearest Farm Fresh Market.
........................................................................................
4. 2002 C-CAP SCHOLARSHIP AWARDS WINNERS
Future famous names? Find out which New York City high school students are chefs-in-training.
........................................................................................

5. STARCHEFS CULINARY JOBFINDER TOP FIVE JOBS:
Summer Time! Check out these hot opportunities from across the country!

1. Like to pamper people? Luxury Southwestern PA resort needs Sous Chef.
2. Long to visit the mountains? Vail valley restaurant seeks Sous Chef.
3. Do your desserts cause a craze? Pastry Chef wanted at Tyson's Corner.
4. Do you honestly love Italian food? Philadelphia restaurant seeks Executive Chef.
5. Motivated to discover French cuisine? Searching for a Line Cook in LA.

........................................................................................
6. RISING STARCHEFS: Richard Reddington and Dante Boccuzzi

StarChefs introduces Richard Reddington from Auberge du Soleil and Dante Boccuzzi from Aureole. These young chefs are utilizing their years of experience to invigorate the menus of their established restaurants.

Richard Reddington
Auberge du Soleil lies in the tangle of Napa Valley, not far from the snarl of neighbor Silicon. It is at this Inn of the Sun that another rising star, Chef Richard Reddington, entwines ingredients and dishes with flavors from the vine, on a noble quest for mouth-watering balance and the culinary divine.

Sautéed Diver Scallops with Cauliflower, Capers and Almonds
Richard Reddington of Auberge du Soleil — Rutherford, CA
Adapted by StarChefs

Yield: 4 servings

  • 4 each 2-3 ounces of fresh scallops (dayboat, if possible)
  • 2 cups cauliflower fleurettes
  • 1/4 cup cream
  • 1 1/2 Tablespoons unsalted butter
  • 2 Tablespoons capers
  • 2 Tablespoons slivered almonds, toasted
  • 2 Tablespoons golden raisins
  • 1 Tablespoon chopped parsley
  • 1/2 cup balsamic vinegar, reduced
  • 1 Tablespoon Extra Virgin Olive Oil

1. Bring balsamic vinegar to a boil, reduce by half, reserve.
2. Bring 2 quarts of water to a boil and season with salt to taste. Add cauliflower fleurettes. (break apart one head of cauliflower into equal pieces, reserve 1 cup of the better looking flowers for garnish). Cook until tender (about 60 seconds) and shock in an ice bath. Cover one cup with the cream and cook for 8 minutes. Purée and put through a fine mesh sieve. Keep warm.
3. Warm 2 small (7") sauté pans. Add olive oil to one pan when it just starts to smoke. Season the scallops with salt and pepper and add to pan. Cook for about 1 minute on each side depending on thickness of scallop. Get a little color on one side before turning. In the other pan, add butter and cook until it begins to brown. Add cauliflower and cook for 1 minute. Season with salt and pepper, then add capers, almonds, raisins and parsley.
4. Warm plates. Put a small circle cauliflower purée in the middle. Add the caper raisin ragout to the middle. Top with scallops (should be medium rare). Drizzle balsamic reduction around plate and extra virgin olive oil to garnish

Dante Boccuzzi
Big cities have been good to Dante Boccuzzi. He began in Manhattan, trained in Milan, made a name for himself in San Francisco, and returned to his Manhattan roots. He specializes in simplifying the hustle and bustle tastes of urban jungles. His dishes focus on and enhance the flavors of only two or three ingredients.

Smoked Bacon Wrapped Salmon
Bean Salad, Red Onion Vinaigrette
Dante Boccuzzi of Aureole — New York, NY

Yield: 4 servings

  • 4 (four to six-ounce) pieces salmon, tranche cut
  • 8 slices of smoked bacon
  • 8 ounces yellow wax beans
  • 8 ounces green beans such as Blue Lake Romano or haricot vert
  • 3 tablespoons plus 2/3 cup olive oil
  • salt and freshly ground pepper
  • 8 ounces red onion, diced
  • 4 tablespoons red verjus
  • 3 tablespoons balsamic vinegar
  • 2 ounces micro sprouts

1. Pound the bacon between 2 sheets of plastic. Wrap the bacon around the salmon tightly. Refrigerate until ready to cook.
2. In a medium pot of boiling salted water, blanche the beans until tender, about 2 to 3 minutes. Refresh in ice water to stop the cooking; drain and reserve.
3. Heat a medium sauté pan over low heat and add 2 tablespoons olive oil. Stir in the red onions and sweat until tender, about 7 to 10 minutes. Add the verjus and reduce until dry. Remove from the heat.
4. In a small bowl, whisk together the 2/3 cup olive oil and balsamic vinegar. Stir in the onions and season to taste with salt and pepper.
5. Heat a large sauté pan over medium-high heat and add the remaining tablespoon of oil. Carefully add the salmon. Sear the salmon golden brown until medium rare, about 4 minutes per side. Toss the beans in half the vinaigrette. Place the salmon on top of the beans and place the sprouts on top. Spoon the remaining vinaigrette atop and around.

........................................................................................
7. SWEET SOMETHINGS
Sonia El-Nawal's pint-sized desserts are the essence of taste.
........................................................................................

8. NEW ASK THE SOMMELIER: MICHAEL FLYNN
Due to popular demand, we are please to reintroduce Michael Flynn the Wine Director at Kinkead's in Washington, D.C. While attending Georgetown University, he turned an interest in wine into a full-time career. Get his insight into our Capital's tastes.

........................................................................................

StarChefs . . . If you like food. A lot.