August 17 , 2004 - Issue 68
The Dishrag
newsletter

IN THIS ISSUE
  1. Sam Hayward Shares the Delights of Maine
  2. Star Vintner: Sakonnet Vineyards
  3. Trends: Bento Boxing
  4. Featured Sommelier: Chris Shepherd from Brennan’s of Houston
  5. Al Fresco To Go
  6. Exotic Wine from the Foothills of the Alps
  7. Top 5 Jobs
  8. Western Food Service and Hospitality Expo 2004
  9. Recipe for Braised Cod with Clams and Chorizo from Chef Tony Liu
If you like food. A lot. Visit www.starchefs.com
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Experience the “Local Flavors of America” with Redwood Creek Wines
Discover the wines from Redwood Creek - paired with local recipes from top chefs across the U.S. - and explore the ingredients, tastes, and flavors that make each region so deliciously unique. Find recipes and wine pairings such as Chef Steve Litke's Rigatoni with Sungold tomatoes, Arugula and Sweet Corn paired with Redwood Creek Chardonnay to make a scrumptious summertime meal. Click here.

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1. Sam Hayward Shares the Delights of Maine
Chef Sam Hayward considers food to be rather mystical, a link to land and place. At Fore Street Grill, Hayward’s restaurant in Portland, the natural elements play a part in the décor, connecting every diner to the essence of Maine. Working with ingredients found in local waters and forests, Hayward allows the rustic, primitive qualities of food to reveal the traditions and agriculture of Maine, past and present.
http://www.starchefs.com/chefs/sHayward/html/index.shtml

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2. Star Vintner: Sakonnet Vineyards
Beautiful countryside, gracefully divided by row after row of grapevines. Vineyard walks, an elegant tasting room, a Bed and Breakfast, even a short film - to welcome visitors. Where, some big Napa Valley winery? Nope. Sakonnet Vineyards, Little Compton, Rhode Island.
http://www.starchefs.com/wine/starvintners/html/sakonnet/sakonnet.shtml
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3. Trends: Bento Boxing
Call it a TV dinner for the 21st century epicure. American chefs are adapting the bento box - the traditional Japanese lunch box - for their own purposes, offering a new twist in prix fixe dining.
http://www.starchefs.com/features/trends/bento_box/index.shtml

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4. Featured Sommelier: Chris Shepherd of Brennan’s
At Brennan’s of Houston, Chris Shepherd is known as the “Wine Guy.” He and his staff take the snobbery out of wine, encouraging guests to drink what they like. http://www.starchefs.com/wine/ask_Sommelier/wine.php

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5. Al Fresco To Go
Turn your next picnic into a fine dining affair to remember using summer’s finest ingredients. Chefs, join in the party and offer your customers picnics to go.
http://www.starchefs.com/features/picnics/html/index.shtml

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6. Exotic Wine from the Foothills of the Alps
Equidistant between the Cote d’Or and the Swiss border lies a little-known wine region producing a variety of wines, including one of the most ageworthy wines of France. Discover the wines of Jura.
http://www.starchefs.com/wine/features/html/jura.shtml

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7. Top 5 Jobs

  1. Executive Chef
    Upscale Venture in the Caribbean Needs Experienced Exec Chef!
    Caribbean
    Anonymous
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=171917&positionid=

  2. Full-Time Server
    Work for NYC's #1 "Most Popular" Restaurant
    New York
    Union Square Cafe
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=170454&positionid=

  3. Sous Chef
    We are Seeking Talented Chefs with a Passion for Cooking
    Virginia
    Aster
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=171913&positionid=

  4. Cook
    Calling all Cooks!
    Georgia
    The Ritz-Carlton, Buckhead
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=171903&positionid=

  5. Line Cooks
    Work for Marcus Samuelsson's new Philadelphia restaurant!
    Pennsylvania
    Washington Square - Starr Restaurant Organization
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=171953&positionid=

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8. 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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9. Recipe for Braised Cod with Clams and Chorizo
Chef Tony Liu of August – New York, NY

Adapted by StarChefs

Yield: 4 Servings

Chef Liu serves this dish in individual cazuelas - Spanish earthenware casserole pots. The fish can also be cooked in one large casserole dish, as shown here.

Ingredients:

  • 2 pounds Yukon gold potatoes
  • 2 ounces olive oil
  • 4 cloves garlic
  • 1 pound manila clams or cockles
  • 8 ounces chorizo sliced into rounds
  • 4 ounces white wine
  • 4 (6-ounce) cod fillets
  • Salt and pepper to taste
  • 4 ounces Italian parsley, finely chopped
Method:
Place whole potatoes in a pot of cold, salted water. Bring to a boil and cook until tender. Cool potatoes slightly and slice into rounds.

Preheat oven to 500°F. Spread olive oil and garlic evenly around the bottom of a large casserole dish. Cover with sliced potatoes, clams or cockles, and chorizo.

Season cod fillets with salt and pepper. Place fish on top of shells and chorizo and sprinkle with white wine. Bake until shellfish open and cod is cooked through, about 10-12 minutes. Sprinkle with parley and serve.

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