April 20, 2003 - Issue 52
The Dishrag
>> newsletter <<

IN THIS ISSUE
1. Savor the Future of Boston Food
2. Master Chocolate with Jacques Torres
3. This Easter, Feast Like the Italians
4. Career Tips from StarChefs Rising Stars
5. Life Without Ice Cream
6. Wedding Planning Minus the Freak Out
7. Top Ten Recipes
8. StarChefs Culinary JobFinder Top 5 Jobs
9. Culinary Candidates: Time's Running Out!
10. StarChefs Finds: Kai

If you like food. A lot. Visit http://www.starchefs.com
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1. Savor the Future of Boston Food
StarChefs is launching a traveling series of tasting events, the StarChefs Rising Stars Revue, to present their stellar roster of Rising Star Chefs. The first event, on May 8, is a gala walk-around tasting featuring a veritable galaxy of dishes presented by the Boston Rising Stars.
ONLY 250 TICKETS AVAILABLE - BUY TICKETS ONLINE NOW!
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/rising_stars/boston_revue_2003/html/index.shtml

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2. Master Chocolate with Jacques Torres
Tame the chocolate beast with this giant of the pastry world. Hit the kitchen to try out his Strawberry Ladyfinger recipe, or check out his ingredients for sanity and success in the kitchen.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/pastry/JTorres/html/index.shtml

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3. This Easter, Feast Like the Italians
Italian Easter celebrations are all about bright colors, upbeat sounds, and most of all, extravagant foods. Give your Easter feast an Italian kick with these recipes straight from the Boot, from traditional roasted goat to bread stuffed with colored eggs.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/easter/2003/html/index.shtml

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4. Career Tips from StarChefs Rising Stars
Whet your appetite for the Rising Stars gala with a seminar featuring all six of Boston's Rising Star Chefs. The chefs will answer questions and discuss what it takes to achieve star success in the restaurant industry. The seminar is geared towards industry professionals and culinary students. REGISTER FOR THIS FREE SEMINAR NOW!
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/tickets/registration.php

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5. Life Without Ice Cream
Learn the ins and outs of the vegan lifestyle and the pros and cons of taking the plunge.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/food_debates/html/issue_01.shtml

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6. Wedding Planning Minus the Freak Out
Plan your wedding without losing your mind. These hot tips for cool parties will teach you how to share the love, stay on budget, and stop the stress before it starts.
http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/entertaining_u/html/issue_03.shtml

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7. Top Ten Recipes
Celebrate the arrival of spring with these fresh foods, including the ever-popular Banana Banana recipe.
http://starchefs.com/cgi/ro.cgi?http://starchefs.com/recipes/top_10/index.shtml

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8. StarChefs Culinary JobFinder Top 5 Jobs

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    9. Culinary Candidates: Time's Running Out!
    The James Beard Foundation Scholarship Program application deadline is fast approaching! The deadline for applications is May 1, 2003.
    http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/cooking_school_finder/html/scholarship.php

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    10. StarChefs Finds: Kai

    StarChefs introduces StarChefs Finds. Get the word on some of the country's most well-kept culinary secrets, from extraordinary hole-in-the-wall spots and neighborhood favorites to recently opened eateries that even the food critics and local foodies have yet to discover.


    Kai is a gem of a restaurant on the Upper West Side of Manhattan, serving artful fare inspired by kaiseki, an elaborate meal accompanying the traditional Japanese tea ceremony. The meal is a procession of small courses, prepared with such care and precision that one can only wonder why this restaurant hasn't received more attention.


    TAPIOCA AND SWEET LENTILS DESSERT SALAD
    Chef Daisuke Horai of Kai - New York, NY
    Adapted by StarChefs

    Yield: 8 Servings

      • 4 cups water
      • 3 1/2 cups granulated sugar (4 C per 3 1/2 C sugar)
      • 1 cup plus 3 Tablespoons tapioca
      • 3 1/2 ounces green lentils
      • Pinch of kosher salt
      • 3 1/2 ounces (1 C plus 3 Tbsp) sugar


      In a heavy bottomed pot over medium heat, bring the 3 1/2 cups sugar with 4 cups water to create a caramel sauce that is smooth and soft. Once at a light caramel, remove immediately and put the pot in an ice bath to prevent further cooking.

      Meanwhile, in a pot of boiling water add the tapioca and cook for 30 minutes. Strain, then rinse under cold water. Strain again to dry thoroughly. Immediately combine the tapioca and caramel.

      In a separate pot, cook the lentils in just enough water to cover and bring to a boil. Remove from heat, and strain the water out of the pot. Then cover the lentils with cold water again and repeat.

      Add the 3 1/2 ounces sugar to the lentils and simmer over low heat for approximately an hour. Add a dash of salt and cool.

      To plate:
      First, put the cooked lentils in the bottom of a serving bowl, then add the tapioca pearls. Add desired fruits and top off with vanilla ice cream.

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