October 2, 2002 - Issue 46
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. New Interactive Feature: Ask the Trendspotters
2. James Beard Foundation: 16th Annual Holiday Auction & Dinner
3. New Sommelier: Warner Strejan
4. StarChefs Introduces Its Culinary Schoolfinder
5. Foodservice Auctions with Ebay
6. Farm Fresh Virginia
7. Limoncello
8. 5th Annual Chocolate Show New York
9. For Chocolate Lovers Only : Handmade Chocolates
10. Napa Valley Flavors
11. StarChefs Messageboards Are All New
12. StarChefs Jobfinder's Top Five Jobs
13. Rising StarChefs: Boston
14. Press Release Tool
15. StarChefs Did You Know?

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

1. NEW INTERACTIVE FEATURE: ASK THE TRENDSPOTTERS
Are "raw" food restaurants here to stay or just passing through? StarChefs is proud to introduce Laurie Blass and Pam Elder-and "Ask the Trendspotters." Read their monthly articles for insight on the latest issues facing the industry. Stop in often to ask them a question, or see answers to questions asked by other members of the StarChefs community.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/ask_the_expert/trendspotters/html/index.shtml

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

2. JAMES BEARD FOUNDATION: 16TH ANNUAL HOLIDAY AUCTION & DINNER
On Sunday, November 10, 2002 in Manhattan, join fellow food-lovers at the James Beard Foundation's 16th Annual Holiday Auction & Dinner-"Truly Tuscan." Tickets on sale now.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/james_beard/events/2002/auction.shtml

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

3. NEW SOMMELIER: WARNER STREJAN
StarChefs introduces Warner Strejan of AZ in New York City. A self-taught sommelier, Warner is adept at matching the person to the wine. Ask him a question and test his knowledge!http://starchefs.com/cgi/ro.cgi?http://starchefs.com/cgi-bin/wine.pl

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

4. STARCHEFS INTRODUCES ITS CULINARY SCHOOLFINDER
Love to cook, but need more experience? StarChefs is pleased to announce the launch of its new Culinary SchoolFinder. Search by program type, location, or name. Access brief descriptions of each school with all the vital information you need to find the right school for you. Stop dreaming, start doing!
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/school_finder/html/adduser.php

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

5. FOODSERVICE AUCTIONS WITH EBAY
Are you expanding and need new equipment? StarChefs and eBay have joined forces to meet all your equipment needs.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/auctions/html/index.shtml

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

6. FARM FRESH VIRGINIA
Discover creative ways to use the flavorful ingredients grown in the Old Dominion State.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/farm_fresh/virginia/html/index.shtml

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

7. LIMONCELLO
Elisabetta Bucci demystifies Limoncello's uniquely Italian origins.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/features/limoncello/html/index.shtml

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

8. 5TH ANNUAL CHOCOLATE SHOW NEW YORK
Buy tickets now and indulge your sweet tooth!
http://starchefs.com/cgi/ro.cgi?http://store.starchefs.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=CHOCOLATESHOW&Category_Code=CHOCOLATESHOW

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

9. FOR CHOCOLATE LOVERS ONLY : HANDMADE CHOCOLATES
Stephanie Zonis visits an artisan chocolate company in Philadelphia. Discover what's in the centers of their chocolates.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/chocolate_lovers/2002/html/october/index.shtml

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

10. NAPA VALLEY FLAVORS
Check out these recipes and try a taste of what our favorite chefs in the Napa Valley have to offer.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/napa/html/index.shtml

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

11. STARCHEFS MESSAGEBOARDS ARE ALL NEW
Looking for an insider's tip on a restaurant? Want to brag about your Brazilian culinary tour? Go ahead, StarChefs message boards are all new. Sound off in "Eating Out: Your Chance to be the Critic."

Check out our message boards now. Or next time you visit StarChefs, highlight community in our navigational bar and click messageboards on the second tier navigation bar.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/phpBB2/

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

12. STARCHEFS JOBFINDER'S TOP FIVE JOBS
The leaves are fading and the jobs are going fast. Here are some exciting prospects!
http://starchefs.com/cgi/ro.cgi?http://www.starchefsjobfinder.com//

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

    13. RISING STARCHEFS: BOSTON
    StarChefs introduces Ana Sortun of Oleana, Thomas John of Mantra, Mark Allen of Le Soir, and Dante deMagistris of blu.

    Boston - a great American city that knows how to throw a mean tea party, but surely plays a culinary second-fiddle to New York and LA. Right? If that's what you think, think again. StarChefs sheds light on four primetime Boston rising star chefs who'll not only disagree with you, they'll wash your mouth out with some of their eye-poppingly intriguing and tantalizing tasty treats. A sampling of their most recent recipes is sure to change your mind . . .
    http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/rising_stars/boston/index.shtml

    Crab Salad in Cucumber-Mango Juice with Candied Jalapenos
    Chef Thomas John, Mantra-Boston, MA
    Adapted by StarChefs

    Yield: 4 appetizer servings

      For the spicy remoulade:

      • 2 Tablespoons mayonnaise
      • 1/2 teaspoon capers
      • 1/2 teaspoon cornichons, chopped
      • 1/2 teaspoon dried red chili flakes
      • 1 sprig cilantro
      • Juice of one medium lemon

      Combine all ingredients in a bowl, cover and chill until ready to use.

      For the crab salad:

      • 3/4 pound lump crabmeat, shredded
      • Juice of one medium lemon

      Mix lightly and add salt to taste.

      For the cucumber-mango juice:

      • 1 unpeeled cucumber, pureed in a blender or food processor until smooth
      • 1/2 peeled mango, pureed similarly
      • 1 teaspoon cumin seeds
      • 1 teaspoon oil

      Toast cumin seeds in a hot pan with oil until they are brown and aromatic. Add seeds to the cucumber and mango juice and season to taste.

      Make candied jalapeno:

      • 1 jalapeno, seeded and julienned
      • 1 cup water
      • 1 cup sugar

      Bring sugar and water to a boil. Add jalapeno and boil 20 minutes. Drain and cool.

      Assemble:
      Spoon 1/2 TB of the spicy remoulade into the crab and mix gently. Mold approx. 3 oz. of the crab salad in a shallow bowl and top with frisee or other greens if desired. Ladle cucumber-mango juice around the crab and top with a few slivers of candied jalapeno. Serve immediately.


      Potato Gnocchi in Celery Broth with Sautéed Fava Beans,
      Fiddleheads, Asparagus and Pecorino Romano

      Dante deMagistris, blu-Boston, MA
      Adapted by StarChefs

      Yield: 8 entree servings

      Gnocchi:

      • 2 pounds Idaho potatoes
      • Kosher salt to cover potatoes plus 1 1/2 Tbs for gnocchi
      • 9 ounces flour, plus more if needed
      • 3 ounces semolina
      • 4 egg yolks
      • 3 Tablespoons extra virgin olive oil
      • 1/4 cup Parmigiano Reggiano, grated
      • Pinch nutmeg

      Preheat oven to 350ºF.

      1. Set the potatoes in roasting pan. Cover completely with coarse salt. Bake until tender, about 40 minutes. While the potatoes are still warm, scoop out the flesh and rice into a large bowl and let cool.

      2.Dust a workspace with flour. Spread out the riced potatoes and sprinkle all the other ingredients on top. With your hands knead the ingredients together just enough for all ingredients to come together. If you knead too much the gnocchi will become gummy. Using a chef knife, cut the logs into strips 1/2 inch thick. Sprinkle a little more flour on the cut pieces.

      3. Now you are ready to put the dimple and lines on each gnocchi. Place one piece of gnocchi at a time on the tip of your thumb and gently press on the back of a fork. This will form the lines on one side and a dimple on the other. The idea behind the lines and dimples on the gnocchi is to hold the sauce. When all the gnocchi are made, place them in a single layer on a floured surface. Don't pile them on top of each other or they will stick together. The gnocchi can be kept refrigerated for up to 3 days or even frozen for use later on down the road.

      Sauce:

      • 5 cups Celery stock (in a large pot cover 2 heads of sliced celery with water and simmer for 20 minutes, strain)
      • Fine sea salt
      • Freshly ground black pepper
      • 2 Tablespoons extra virgin olive oil
      • 1 cup asparagus (cut into 1 inch pieces)
      • 1 cup cleaned fiddleheads
      • 1 cup shucked and peeled fava beans
      • 1/2 cup tomato concasse (About 4 plum tomatoes, peeled, seeded and small diced )
      • 1/4 cup unsalted butter
      • 2 cups fresh grated Pecorino Romano cheese

      1. Heat the celery stock, season with salt and pepper and keep warm over low heat.

      2. Heat the extra virgin olive oil in a large sauté pan over medium heat. Add the asparagus, fiddleheads and fava beans and sauté until the vegetables are tender. Now add the tomato concase and season with salt and pepper to taste. Keep warm.

      3. In a large pot of boiling salted water poach the gnocchi for about 3-4 minutes or about 1 minute after the gnocchi float to the top of the water.

      4. In a separate large sauté pan melt the butter over low heat. Gently scoop the gnocchi out of the water with a strainer and toss with the butter, a little pasta water and 1/2 cup of the pecorino cheese. Season with salt and pepper to taste.

      5. Serve the gnocchi in a warm bowl with about 1/2 cup of celery broth in each bowl. Finish with the sautéed vegetables and an abundance of freshly grated pecorino cheese on top.

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

      14. PRESS RELEASE TOOL
      Win an award at 8PM? Hire a new chef early in the morning? Now you don't have to wait to tell us your breaking news. Share what's happening at your restaurant 24/7. Use our updated press release tool to input your news automatically. See your news on our site within 24 hours of submission.
      http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/news/press_releases/html/news.php

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

      15. STARCHEFS DID YOU KNOW?
      Baum Forum Presents, A Growing Concern - October 5th and October 6th in New York City. A Growing Concern, is a multi-faceted culinary and educational weekend exploring food and farming issues. This two-day event will be filled with conference sessions, exhibits, workshops, networking, cooking demonstrations and more, tempered with a good amount of delicious food and wine from regional family farmers. The goal of this weekend is to motivate, inspire and educate the public and food professionals about our food production and provide practical strategies for consciously choosing what to eat, where it comes from and who produces it. Produced by the Baum Forum and hosted by The French Culinary Institute with Slow Food NYC as program partner. Click here for a complete schedule of events.
      http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/news/rumbles_murmurs/html/index.shtml#ny

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

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