March 16, 2004 - Issue 62
The Dishrag
newsletter

IN THIS ISSUE
  1. Catch a Rising Star in LA
  2. Featured Sommelier Michael Scherzberg
  3. An Irish Farmboy's Gourmet St. Patrick's Day Menu
  4. Irish Whiskey Shows Its Independent Side
  5. Saint Patrick’s Day Celebrations in Cork County, Ireland
  6. James Beard Nominees Announced
  7. For Chocolate Lovers Only: You Bet Your Butterbar
  8. What to Eat & Where to Go: A Food Lover’s Guide to New Orleans
  9. Second Label Wines
  10. Wine + Mail = Jail
  11. Wine and Chocolate Come to an Understanding
  12. StarChefs Culinary JobFinder Top 5 Jobs
  13. Darina Allen’s Recipe for Irish Soda Bread
If you like food. A lot. Visit www.starchefs.com
........................................................................
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. http://www.verticalresponse.com

........................................................................
1. Catch a Rising Star in LA
Don’t miss StarChefs Rising Star Revue LA, a gala tasting of Los Angeles’ hottest young chefs. March 29, 2004 at the Ritz-Carlton, Marina del Rey. Get your tickets now.

http://www.starchefs.com/chefs/rising_stars/2004/la_revue/index.shtml
........................................................................
2. Featured Sommelier Michael Scherzberg
As the sommelier of the New Orleans Grill inside the Windsor Court Hotel in New Orleans, Michael Scherzberg maintains a wine list of 10,000 bottles, including an exceptional selection of many Bordeaux Grand Crus and Dom Perignon.

http://www.starchefs.com/wine/ask_Sommelier/wine.php
........................................................................

3. An Irish Farmboy's Gourmet St. Patrick's Day Menu
Richard Corrigan’s Lindsay House is a fixture on the London dining scene. Inside the kitchen of a quaint Soho townhouse, Corrigan recreates and reinterprets the food of his childhood in County Meath, Ireland. His hearty Celtic dishes are perfect for a gourmet's St. Patrick's Day feast.

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

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

4. Irish Whiskey Shows Its Independent Side
Cooley Distillery is the only independent Irish distillery currently operating. As such, it is an integral part of Irish whiskey’s dramatic surge in popularity during the past fifteen years.

http://www.starchefs.com/wine/features/html/cooley_distillery.shtml

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

5. Saint Patrick’s Day Celebrations in Cork County, Ireland
A picturesque country house and farm owned by Ivan and Myrtle Allen, Ballymaloe was built in 1948 upon the remnants of a 15th century Norman castle. Darina Allen, Chef of the Ballymaloe Cookery School, says their traditional family feasts on the holiday include stews, homemade breads and puddings. Check out selected recipes to help you create your own distinctive Saint Patrick’s Day menu.

http://www.starchefs.com/features/st_patricks/2004/html/index.shtml

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

6. James Beard Nominees Announced
This year’s James Beard Foundation Awards Ceremony and Reception will celebrate America's top culinary stars on Monday, May 10, 2004, at the New York Marriott Marquis. The theme of the event is “Sabor Latino! - Latin Flavor!” More than two-dozen chefs from across the United States and abroad will present the vibrant cuisines of Latin America.

http://www.starchefs.com/james_beard/2004/html/index.shtml

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

7. For Chocolate Lovers Only: You Bet Your Butterbar
Find out how to get your hands on a Triple Chocolate Butterbar from the Upper Crust Crumbs Dessert Company in North Carolina.

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

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

8. What to Eat & Where to Go: A Food Lover’s Guide to New Orleans
Want to learn how to razoo the best of the Big Easy? Check out our travel guide and notes on New Orleans.

http://www.starchefs.com/features/travel/new_orleans/html/index.shtml

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

9. Second Label Wines
Most of the large and prestigious houses in Bordeaux have second labels that offer excellent value and drinking qualities. These wines generally shadow the style and characteristics of the flagship wines. So at $20-$50 a bottle, you’re uncorking wine that embodies the tradition, style and excellence of a grand vin, without the grand prices.

http://www.starchefs.com/wine/features/html/second_label.shtml

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

10. Wine + Mail = Jail
StarChefs Wine Editor Jim Clarke explains the ins and outs of interstate wine shipping.

http://www.starchefs.com/wine/features/html/direct_shipment.shtml

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

11. Wine and Chocolate Come to an Understanding
Wine Editor Jim Clarke investigated and discovered some surprisingly pleasant chocolate and wine combinations.

http://www.starchefs.com/wine/features/html/wine_chocolate.shtml

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

12. StarChefs JobFinder Top 5 Jobs

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

13. Irish Soda Bread Recipe From Ballymaloe Seasons by Darina Allen
(Roberts Rinehart Publishers 1997)

Adapted by StarChefs

Yield: 1 Large Loaf

Ingredients:

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups buttermilk

  • Optional:
  • ½ cup raisins or currants
  • 2 Tablespoons freshly chopped herbs such as rosemary, sage and thyme (add to dry ingredients.)
Method:
Preheat oven to 450°F. Sift dry ingredients into a bowl and form a well in center. Pour in most of the buttermilk. Using fingers or a fork, mix in the flour from the sides of the bowl, adding more milk as necessary. When the dough comes together, turn it out onto a floured surface and knead lightly for a few seconds. Shape dough into a 1-inch-thick disc and cut a large cross shape into the center with a knife. Place dough on a baking sheet and bake for 20 minutes. Turn temperature down to 400°F and continue baking for 15 minutes. To test for doneness, tap the base of the bread. It will sound hollow if it is fully baked.
........................................................................
Newsletter Editor: Amy Tarr
........................................................................
StarChefs . . . If you like food. A lot.