August 27 , 2004 - Issue 69
The Dishrag
newsletter

IN THIS ISSUE
  1. A Tribute to Julia Child
  2. The Rogue Nation of Ales
  3. Summer Sorbets
  4. Botox for Wine
  5. Best in Show: Featured Products at the Western Foodservice Expo
  6. Top 5 Jobs on StarChefs JobFinder
  7. Recipe for Red Snapper with Artichokes, Olives and Roasted Tomatoes by Chef Ron Reda
If you like food. A lot. Visit www.starchefs.com
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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. A Tribute to Julia Child
StarChefs bids farewell to Julia Child, America’s first celebrity chef. Julia single-handedly changed the way we think about food in this country. With a dozen cookbooks to her credit and untold hours of delightful television shows, she demonstrated her mastery of French cooking with unparalleled grace and ease. We thank her for her contributions to the culinary world, and especially for teaching us to savor life.
http://www.starchefs.com/JChild/html/biography.shtml

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2. The Rogue Nation of Ales
In 1988 Jack Joyce, Rob Strasser, and Bob Woodell opened Rogue’s first brewpub in Ashland, Oregon. The next year they were ready to open a second location in Newport, Oregon, and John C. Maier, their current brewmaster, joined on. Rogue has continued to expand, with several brewpubs across the Northwest and a long line of exciting bottled beers with screwball names like Spiny Lumpsucker and Yellow Snow.
http://www.starchefs.com/features/star_brewers/html/rogue_ale.shtml
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3. Summer Sorbets
Making homemade sorbet is one of the easiest ways to provide a refreshing finish to a summertime meal. But just because the technique is simple doesn’t mean the flavors need to be basic or boring. Use your imagination - combine sweet and savory flavors that surprise the taste buds. Chef Brad Farmerie of Public in New York offers up four scoops of inspiration with his sorbet recipes.
http://www.starchefs.com/features/sorbets/html/index.shtml

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4. Botox for Wine
If you want a glass of wine to wind down with at the end of the day, opening a bottle at home could mean throwing away the remainder. Richer red wines can last a day or two after opening, but usually not longer, and whites often don’t make it overnight. Fortunately a few companies have developed some gadgetry to make an opened bottle live a bit longer. Our Wine Editor, Jim Clarke, puts them to the test.
http://www.starchefs.com/wine/features/html/preservers.shtml

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5. Best in Show: Featured Products at the Western Foodservice Expo
StarChefs got a sneak preview of the new products that will be on display at the Western Foodservice and Hospitality Expo. The Expo brings foodservice suppliers in touch with buyers and will be held at the Los Angeles Convention Center beginning Saturday, August 28, 2004 and continuing through Monday, August 30, 2004.
http://www.starchefs.com/events/wf_expo/2004/html/best.shtml

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6. Top 5 Jobs

  1. Sous Chef
    The Barclay - Starr Restaurant Organization
    Stephen Starr's Newest Restaurant!
    Pennsylvania
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172130&positionid=

  2. Chef de Cuisine
    Cafeteria
    Join Our Team and Work in a Great Environment
    New York & Florida
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172126&positionid=

  3. Cook
    Windsor Court Hotel
    Top Hotel in New Orleans Seeks Cooks!
    Louisiana
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172123&positionid=

  4. General Manager
    Cambridge Hospitality Management
    Experienced GMs Needed for New Ventures
    Iowa, Wisconsin
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172060&positionid=

  5. Sommelier
    The Ritz-Carlton, Buckhead
    Experienced Sommelier Wanted to Join Our Award-Winning Family
    Georgia
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=172106&positionid=


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7. Recipe for Red Snapper with Artichokes, Olives and Roasted Tomatoes
Chef Ron Reda of Dish at The River Inn – Washington, DC
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

  • 4 large (or 8 - 12 small) artichoke hearts, quartered
  • 16 pearl onions, peeled
  • 8 oven-roasted tomatoes (or use sun-dried tomatoes in oil)
  • 16- 20 black olives, chopped
  • 4 Tablespoons olive oil
  • 4 (7-ounce) red snapper fillets
Method:
Preheat oven to 400°F.

Bring a large sauté pan to medium-high heat. Heat 2 Tablespoons olive oil and sauté artichokes, onions, and tomatoes with salt and pepper until tender. Add olives and sauté for another minute.

In a separate pan heat another 2 Tablespoons of olive oil until very hot. Place snapper in the pan skin-side down, and sear until flesh appears white halfway through thickness of fish. Turn fish over and place in oven for several minutes until flesh is cooked throughout.

To serve, distribute sautéed mixture equally among four plates and place one snapper fillet on top. Garnish plate with a drizzle of extra virgin olive oil and serve.

Wine pairing:
A crisp, grassy white such as the Lucien Crochet “La Croix du Roy” Sancerre 2002

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Click here for more information



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