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

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

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

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

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

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

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=
   
   

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

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

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.