June 14 , 2004 - Issue 65
The Dishrag
newsletter

IN THIS ISSUE
  1. Father’s Day Menu: Fish For Dad on His Day
  2. Spirited Gifts for Father’s Day
  3. The Bombe is Back
  4. For Chocolate Lovers Only June: How ‘Bout a Coco-Jo for Dear Old Dad?
  5. Spanish Wine & Cheese: An Iberian Couple
  6. Featured Sommelier: Greg Harrington of B.R. Guest Restaurants
  7. Some Thoughts on Serving Sherry
  8. Farm Fresh Markets: Spring is Sprung
  9. Star Vintner: Bodegas Julian Chivite
  10. The Story of Tea
  11. Star Brewer: Hitachino Nest Beers
  12. StarChefs JobFinder Top 5 Jobs
  13. Recipe for Sweet Pork Ribs from Chefs Brooke Williamson and Nick Roberts
If you like food. A lot. Visit www.starchefs.com
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Discover Award-Winning Food and Wine:

Gallo of Sonoma and Chef Todd English invite you to get signature recipes from this year's nominees for The James Beard Foundation "Rising Star Chef of the Year" award. Find delicious recipes and wine pairings from Gallo of Sonoma from the best up and upcoming chefs around the country. http://www.epicurious.com/promo/gallosonoma/index.html
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1. Father’s Day Menu: Fish For Dad on His Day
http://www.starchefs.com/features/fathers_day/2004/html/index.shtml
Break out of the meat-and-potatoes routine this Father’s Day. In light of the fact that many dads are watching their cholesterol and limiting their intake of red meat these days, this menu favors the bounty of the sea – and will make dads feel like they’ve gone fishin’ without ever leaving the house.

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2. Spirited Gifts for Father’s Day
http://www.starchefs.com/wine/features/html/fathers_day_wine_spirits.shtml
Skip the tie this year - instead of getting Dad something to wear to work, give him something that’ll help him relax when he gets home. Wine is good, but after a long day’s work he may want something stronger. Here are a few distilled beverages that can add a special touch to Dad’s special day.
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3. The Bombe is Back
http://www.starchefs.com/features/trends/bombes/html/index.shtml
Also known as domes, these frozen desserts, which were quite popular on menus in the ‘80s, have made a comeback. Check out our featured trend report.

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4. For Chocolate Lovers Only June: How ‘Bout a Coco-Jo for Dear Old Dad?
http://www.starchefs.com/chocolate_lovers/index.shtml
There’s always a new trend in chocolate, something previously-overlooked or revived from long ago. But there’s something to be said for periodic forays into classic sweets like peanut butter meltaways, honeycombs and turtles, all of which you’ll find at Jo’s Candies.

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5. Spanish Wine & Cheese: An Iberian Couple
http://www.starchefs.com/wine/features/html/spanish_wines.shtml
Spanish food and wine is suddenly exploding past the country's borders. In addition to several big-name chefs, the wines and cheeses of the country are becoming popular, and not just in Spanish restaurants.

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6. Featured Sommelier: Greg Harrington
http://www.starchefs.com/wine/ask_Sommelier/wine.php
At the age of 26, Greg Harrington became the youngest American to pass the Master Sommelier exam. Today he is the Director of Corporate Beverage for the New York-based B.R. Guest Restaurants.

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7. Some Thoughts on Serving Sherry
http://www.starchefs.com/wine/features/html/serving_cherrie.shtml
While most people have a good idea how to store and serve red and white table wines, sherry sometimes trips them up. In fact, poor service and storage is one of the reasons sherry is less popular than it deserves. Here are some guidelines to help you get the most out of drinking sherry.

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8. Farm Fresh Markets: Spring is Sprung
http://www.starchefs.com/features/farm_fresh/spring/2004/html/index.shtml
The farmers’ markets are flaunting the fresh delights of late spring. Check out our provocative recipes that will reawaken your palate to the flavors of the season.

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9. Star Vintner: Bodegas Julian Chivite
http://www.starchefs.com/wine/starvintners/html/bodegas_julian_chivite/bodegas_julian_chivite.shtml
Bodegas Julián Chivite is the oldest winery in the Navarre DO of Spain, and has consistently ranked as one of the finest as well. Dating back to 1647, it rose to prominence in the export market during the late 19th century.

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10. The Story of Tea
http://www.starchefs.com/features/tea/teaII/html/index.shtml
Retro is in, from food to fashion. And you can’t get more retro than tea, one of the world’s oldest beverages. StarChefs contributor Nina Rubin explores the global tea tradition, as well as some notable tea salons in New York City.

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11. Star Brewer: Hitachino Nest Beers
http://www.starchefs.com/features/star_brewers/html/hitachino.shtml
In 1996, after 173 years as a sake brewer, the Kiuchi Brewery began to produce beer as well. In a short time the brewery has made a name for itself by releasing creative brews that reflect a number of international influences, radically different from the lager-styles of Japan’s “Big Four:” Asahi, Kirin, Sapporo, and Suntory.

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12. StarChefs JobFinder Top 5 Jobs

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13. Recipe for Sweet Pork Ribs
Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CA
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

    Ribs:
  • 1 rack of pork back ribs, cut into individual ribs
  • 1 large white onion, diced
  • 2 medium carrots, peeled and diced
  • 3 celery stalks, diced
  • 10 whole cloves of fresh garlic
  • 1 can of coca-cola
  • 1 small bunch of fresh thyme
  • 3 cups of low sodium chicken broth
  • 1 cup of soy sauce
  • ½ cup of honey
  • ¼ cup brown sugar
    Garnish:
  • 2 green onions, sliced

Method:
Preheat oven to 350°F. Add all ingredients to a roasting pan, making sure that the liquid covers the ribs completely. Cover with a lid or aluminum foil and place in oven for three hours. Remove roasting pan from oven and allow the liquid to cool slightly.

Remove ribs from the liquid, setting them aside on a platter. Strain the cooking liquid and skim the fat off of the top. Place the liquid in a saucepot and reduce until a thick, glaze-like consistency is achieved. If the sauce seems too potent or salty, add a Tablespoon or two of butter and whisk it until it has melted.

Pour the sauce over the warm ribs and garnish with the sliced green onions.

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Newsletter Editor: Amy Tarr
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StarChefs . . . If you like food. A lot.