July 30 , 2004 - Issue 67
The Dishrag
newsletter

IN THIS ISSUE
  1. Shop for the Latest Cookbooks on StarChefs
  2. Grilling Tips and Recipes: The World Grill
  3. The Other Bottle And The Burrito
  4. Summer Farm Fresh Markets: Pick a Peck
  5. Del Maguey Mezcals: Mexico’s Crus
  6. For Chocolate Lovers Only
  7. Summer Drinks Party
  8. Food Debate: Foie Gras
  9. The Wines of Summer
  10. NECI Scholarship
  11. Pinot Grigio and Some Italian Cousins
  12. Top 5 Jobs
  13. Western Food Service and Hospitality Expo 2004
  14. Recipe for Saffron Risotto from Chef Michael Sherman of the Riverdale Garden Restaurant – Bronx, NY
If you like food. A lot. Visit www.starchefs.com
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Enter the 3rd Annual “Where the Garden Meets the Grill” Recipe Contest!

Create your own original grilling recipe, paired with a wine from Turning Leaf, for a chance to win fabulous prizes. If you are a Backyard Chef, enter your favorite grilling recipe for a chance to win one of the following prizes* - A $25,000 Garden Makeover, or a Kitchen's worth of Sub-Zero/Wolf Appliances. Or, if you are a Culinary Student/Graduate, your grilling recipe could win you a $20,000 culinary continuing education grant. Enter the Turning Leaf, "Where the Garden Meets the Grill" recipe contest today. Click here to enter.
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1. Shop for the Latest Cookbooks on StarChefs
We’ve partnered with Jessica’s Biscuit® eCookbooks to bring you the best selection of cookbooks at a steep discount. Now offering free shipping!
http://www.starchefs.com/cookbook/html/index.shtml

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2. Grilling Tips and Recipes: The World Grill
Check out Paul Kirk’s advice for achieving great flavor on the grill, plus some internationally inspired recipes to spice up your summer nights.
http://www.starchefs.com/features/grilling/html/index.shtml
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3. The Other Bottle And The Burrito
For a long time the accompaniment of choice for Mexican food has been beer or margaritas. Both are refreshing, but we’re talking about food, and the love of food’s life is wine. We’ve rounded up some Mexican recipes from a few of our favorite chefs and found them some dancing partners that move well with them.
http://www.starchefs.com/wine/features/html/mexican_food_wines.shtml

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4. Summer Farm Fresh Markets: Pick a Peck
Our chefs transform summer’s finest produce into dishes with layers of complex flavors and textures. Find a recipe by ingredient and search for farmers’ markets in your area.
http://www.starchefs.com/features/farm_fresh/summer/2004/html/index.shtml

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5. Del Maguey Mezcals: Mexico’s Crus
Long relegated to a lowly position as a frat party shot drink, mezcal and its subcategory tequila have joined the ranks of spirits capable of incredible depth and complexity alongside the great cognacs and single-malt scotches of the world. Most of the producers to achieve super-premium status are tequilas, but Del Maguey’s Single Village Mezcals stand right up there with them.
http://www.starchefs.com/wine/starspirits/html/del_maguey/del_maguey.shtml

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6. For Chocolate Lovers Only
Discover Bart’s Homemade, a small ice cream company with parlors in Northampton and Amherst, MA. The company is committed to the use of good-quality ingredients, and it features such tempting flavors as Chunky Chocolate Mousse with Raspberry, Coffee Heath Bar Crunch, Ginger, Mudpie, and Almond Joy.
http://www.starchefs.com/chocolate_lovers/2004/html/july/index.shtml

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7. Summer Drinks Party
Summer comes with an implicit obligation to share your outdoor real estate and host a drinks party. Here are a few of our favorite cocktails from restaurant bars in New York and Miami, plus recipes for savory appetizers to complement them. Now all you need are some guests.
http://www.starchefs.com/features/summer_drinks/volume_02/html/index.shtml

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8. Food Debate: Foie Gras
America’s appetite for foie gras is increasing as the nation’s culinary sophistication and interest in fine dining grows. But animal rights activist groups are dedicated to stopping the production and sale of foie gras in the US, arguing that the force-feeding process constitutes cruelty to animals. Where do you stand on this controversy?
http://www.starchefs.com/features/food_debates/foie_gras/index.shtml

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9. The Wines of Summer
While whites are the usual summer quaffers, rosés are on the rise and there are even some reds that lend themselves to drinking under the hot summer sun. Our Wine Editor Jim Clarke offers a list of some of his favorites for reasonably priced summer party wines.
http://www.starchefs.com/wine/features/html/summer_ten.shtml

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10. NECI Scholarship
A number of social forces have aligned to drive up enrollment at culinary schools across the country within the past few years. People all over America are embracing their “inner foodie” and embarking on careers in the kitchen. Recognizing how daunting the expense of culinary school can be, StarChefs and the New England Culinary Institute (NECI) are jointly offering a number of scholarships for students and budding culinary professionals to pursue their dreams of becoming tomorrow’s celebrity chefs.
http://www.starchefs.com/features/editors_dish/NECI/html/index.shtml

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11. Pinot Grigio and Some Italian Cousins
When drinking Pinot Grigio, a touch of color, a faint, citrusy aroma, alcohol, and a burst of acidity are sometimes the only traits that tell you that the glass in front of you is not your water. Perhaps it’s time to explore some Pinot Grigios that, while still made in the refreshing, Italian style, have something more to offer than quaffability.
http://www.starchefs.com/wine/features/html/pinot_grigio.shtml

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12. Top 5 Jobs

  1. Dining Room Manager
    California
    Golden Gate Fields
    Enjoy Watching Live Horse-Racing? Work at the Race Track!
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=170145&positionid=

  2. Service Director
    New York
    MOMA - Union Square Hospitality Group
    Enthusiastic People with Mgmt & Fine-Dining Experience Wanted to Join Our Team
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=170168&positionid=

  3. Pastry Chef
    Virginia
    The Ritz-Carlton, Pentagon City
    Excellent Opportunity for Experienced Pastry Chefs
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=169592&positionid=

  4. Sommelier
    Pennsylvania
    The Ritz-Carlton, Philadelphia
    Fantastic Sommelier Opportunity In Luxury Hotel
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=169658&positionid=

  5. Executive Chef
    Caribbean
    Noche Award-Winning St. Thomas Restaurant Seeks Chef
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=170185&positionid=
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13. Western Food Service and Hospitality Expo 2004
See the latest products and gain access to leading industry experts. The Western Foodservice Hospitality Show is the largest foodservice and hospitality exhibition on the West Coast, bringing foodservice suppliers in touch with buyers. This year’s attendees will include restaurant owners and managers, chefs, caterers, hotel and foodservice operators, purchasing agents, dealers/suppliers and corporate executives operating restaurants and foodservice establishments throughout California and the entire West Coast. The Expo will be held at the Los Angeles Convention Center beginning Saturday, August 28, 2004 and continuing through Monday, August 30, 2004. For more information go to www.westernfoodexpola.com/Star

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14. Recipe for Saffron Risotto from Chef Michael Sherman of the Riverdale Garden Restaurant – Bronx, NY
Adapted by StarChefs

Yield: 6 Servings

Ingredients:

  • 3 Tablespoons olive oil
  • 1/2 small yellow onion, small dice
  • 1/2 shallot, minced
  • 1 clove garlic, minced
  • 2/3 cup Italian short grain rice
  • 2 whole cloves
  • 1 bay leaf
  • 1 sprig thyme
  • 1 cup white wine
  • 1 pinch saffron
  • 2 pints hot vegetable stock
  • 2 Tablespoons butter
  • 1/3 cup freshly grated Parmesan cheese
  • Fine sea salt
  • Finely ground black pepper
Method:
In a heavy-bottomed saucepot, heat the olive oil. Add onions, shallot and garlic and, stirring regularly, sweat them until they are well cooked but without giving any color.

Add the rice to the pot and cook, stirring constantly, until rice is slightly toasted. Add cloves, bay leaf and thyme. Season with salt and add the wine. Simmer until all the wine is absorbed.

Add saffron and about 1½ cups of hot stock. Continue stirring and simmering until the rice absorbs the stock. Repeat this step of adding stock and cooking until the rice absorbs it and is just slightly tender. Remove cloves, bay leaf and thyme sprig.

Add the butter and Parmesan, stirring quickly until well incorporated. Season with salt and pepper and serve immediately.

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