February 5, 2004 - Issue 61   
The Dishrag
newsletter

IN THIS ISSUE
  1. Special Valentine's Day Feature: Culinary Couples
  2. Aphrodisiacs: Volume 8
  3. Food Debate: Which Diet, If Any, Is Right for a Serious Foodie?
  4. Kids' Meals from Chef Dante Boccuzzi of Aureole
  5. Word on Food: Empanadas
  6. Indian Spotlight
  7. For Chocolate Lovers Only
  8. StarChefs Culinary JobFinder Top Ten Jobs
  9. New Star Sommelier Belinda Chang
  10. StarChefs Studio For Chefs: Boston, February 29 - March 2, 2004
  11. The Forklift: Las Vegas
  12. Star Chef Susan Spicer
  13. Rising Star Pastry Chef Jason Licker
  14. Chefs Jeff Osaka’s and Christian Shaffer’s Chocolate Chili Truffles Recipe
If you like food. A lot. Visit www.starchefs.com
........................................................................
NEFS Expo New England Foodservice & Lodging Expo
Get ahead of your peers by learning something new and saving money in the process. Buy your New England Foodservice & Lodging Expo ticket in advance for only $16 ($25 if you wait until you get there). Exciting StarChefs Studio Technique Seminars await! Click here for more details.
........................................................................
1. Special Valentine’s Day Feature: Culinary Couples
No one knows how to sustain a working and romantic relationship better than the culinary couples of Equinox, The Polo Grill, and Röckenwagner.

http://www.starchefs.com/features/couples/html/index.shtml
........................................................................
2. Aphrodisiacs: Volume 8
Learn how to harness the power of aphrodisiacs to your benefit. If you’re looking for a surefire way to get someone in the mood, consider the following aphrodisiac recipes for your Valentine’s menu.

http://www.starchefs.com/features/aphrodisiacs/volume_08/html/index.shtml
........................................................................

3. Food Debate: Which Diet, If Any, Is Right for a Serious Foodie?
When food is your life, you’re prone to gaining weight, but should you go on a diet? If so, which diet is right for you?

http://www.starchefs.com/features/food_debates/html/diet.shtml

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

4. Kids’ Meals from Chef Dante Boccuzzi of Aureole
Your kids will flip for Dante Boccuzzi’s recipes for Chocolate Chip Pancakes, Creamy Philly Risotto, Zucchini and Parmesan Frittata, and Panzarotti – Fried Cheese Dumplings.

http://www.starchefs.com/kids/kids_meals/html/dante.shtml

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

5. Word on Food: Empanadas
Featured in the cuisine of every New World country as a snack, appetizer or street food, empanadas are yummy baked or fried turnovers stuffed with a combination of savory or sweet fillings.

http://www.starchefs.com/NVanAkenTips/html/empanadas.shtml

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

6. Indian Spotlight
One of the oldest cuisines in the world, Indian foods feed over 3 million people, and tantalize many more. In this spotlight on Indian recipes, StarChefs has gathered recipes for authentic Indian treats from Sujit Bose of Tamarind in New York City, Thomas John of Mantra in Boston and Atul Kocchar of Benares in London.

http://www.starchefs.com/features/indian_spotlight/html/index.shtml

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

7. For Chocolate Lovers Only
If you like it rough (chocolate, that is) give your sweetheart chocolates imported from Spain this Valentine’s Day. Columnist Stephanie Zonis recommends Bombones Blanxart, a chocolate with complex flavor and rough texture.

http://www.starchefs.com/chocolate_lovers/2004/html/february/index.shtml

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

8. StarChefs Culinary JobFinder Top Ten Jobs

........................................................................
9. New Star Sommelier Belinda Chang
Belinda Chang of San Francisco’s Fifth Floor is one of an increasing number of women sommeliers behind the wine lists at America’s top restaurants.

http://www.starchefs.com/cgi-bin/wine.pl
........................................................................

10. StarChefs Studio: Boston
The StarChefs Studio, a collaborative forum where the most innovative chefs pass their culinary knowledge and techniques on to the rising stars of tomorrow, hits Boston on Sunday, February 29, 2004 - Tuesday, March 2, 2004 at the 2004 New England Foodservice and Lodging Expo.

http://www.starchefs.com/events/studio/2004/nefs.shtml

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

11. The Forklift: Las Vegas
The Vegas restaurant scene is kicking it up a notch. Mitchell Davis’ tour of recently opened restaurants revealed that dining in Las Vegas remains a decidedly un-sleazy, grown up affair.


http://www.starchefs.com/features/forklift/html/vegas.shtml

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

12. Star Chef Susan Spicer
New Orleans’ Susan Spicer has brought women to the forefront of cooking. Bayona, Spicer’s flagship restaurant, has been highly acclaimed by many important food publications. See why Spicer’s innovative recipes thrill her customers.

http://www.starchefs.com/chefs/SSpicer/html/index.shtml

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

13. Rising Star Pastry Chef Jason Licker
As Executive Pastry Chef, Jason Licker is man behind the sweet concoctions emanating from the kitchen of Fives at the Peninsula Hotel.

http://www.starchefs.com/chefs/pastry/JLicker/html/index.shtml

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

14. Chefs Jeff Osaka’s and Christian Shaffer’s Chocolate-Chili Truffles
Chefs Jeff Osaka and Christian Shaffer of Chloe - Playa del Rey, CA
Adapted by StarChefs

Yield: 25 Truffles

Ingredients:

  • 8 ounces semisweet chocolate, chopped
  • ¼ teaspoon cayenne pepper
  • ½ cup heavy cream
  • 2 Tablespoons orange liqueur, such as Grand Marnier or Cointreau
  • ½ cup unsweetened cocoa
Method:
Place chocolate and cayenne pepper in a bowl. Bring cream to a boil in a small, heavy saucepan. Pour cream over chocolate. Let stand for 3 to 5 minutes; gently stir until smooth. Add liqueur and stir to combine. Cover loosely with plastic wrap and refrigerate until firm, at least 3 hours.

Sift cocoa into a bowl. Using a measuring spoon, scoop up 1 teaspoon of chocolate, and quickly roll into a ball about 3/4 inch across. Roll each truffle in cocoa to coat. Chill until firm. Store in an airtight container in the refrigerator for up to 2 weeks.

........................................................................
See why hundreds of restaurants and wineries use VerticalResponse to build their businesses through email marketing. Announce special events or holiday menus! Send a newsletter! It's simple and affordable. No technical expertise needed, just do it all from your browser. No set-up fees or contracts, just pay as you go. Take a FREE test drive today.
........................................................................
Newsletter Editor: Amy Tarr
........................................................................
StarChefs . . . If you like food. A lot.