September 29, 2004 - Issue 71
The Dishrag
newsletter

IN THIS ISSUE
  1. Feature: NYC Farmers’ Market Produce Hounds
  2. NYC’s Bravest Spice Up Competition at the Third Annual Iron Skillet Celebrity Cook Off on October 4th
  3. StarBrewer: Belgium’s Brasserie Dubuisson
  4. Dutch Gin: The Traditional and the Modern
  5. Top 5 Jobs on StarChefs JobFinder
  6. Recipe for Baked Rigatoni by Chefs Brooke Williamson and Nick Roberts of Amuse Café – Venice, CA


If you like food. A lot. Visit www.starchefs.com
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Whether you're a fan of pasta or pizza, prosciutto or salami, seared scallops or fried calamari, you'll find a wide range of delicious Italian recipes. For a look at some Bella Sera favorites, start with our featured recipe of the week, or use our search function to find other recipes that suit your tastes, all perfectly paired with Bella Sera wines. Click here.
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1. Feature: NYC Farmers’ Market Produce Hounds
Recently we visited the Union Square Farmers’ Market in New York City, where farmers, chefs, and discerning produce fans convene every Monday, Wednesday, Friday, and Saturday – year-round, rain or shine. The market is a prime social scene for the city’s chefs, and on separate excursions, we were joined by Peter Hoffman of Savoy, Marco Moreira of Tocqueville, and Cyril Renaud of Fleur de Sel. These three talented chefs put their produce where their mouths are. Read more…
http://www.starchefs.com/features/food/farmers_market_chefs/index.shtml

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2. New York's Bravest Spice Up Competition at the Third Annual Iron Skillet Celebrity Cook Off
For the third year in a row, New York City's top firefighters will set out to prove that fighting fires is not the only thing that makes them winners. The September Space Third Annual Iron Skillet Celebrity Cook Off will take place on Monday, October 4th from 6-9 p.m. at Strata on the corner of Broadway and E. 21st Street. The showdown will pit five New York firefighters against five top New York chefs in a blazing competition. Read more…
http://www.starchefs.com/news/press_releases/html/newsdetails.php?news_id=504
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3. StarBrewer: Belgium's Brasserie Dubuisson
Belgium is considered by many beer-lovers to be the fatherland of beer (despite Germany and England’s conflicting claims), and Brasserie Dubuisson is one of the country’s top brewers, being the oldest family-owned brewery in Wallonia still in operation. Since they opened their doors in 1769, the Dubuissons have kept it in the family and are now in their eighth generation of running the brewery. Read more…
http://www.starchefs.com/features/star_brewers/html/scaldis.shtml

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4. Dutch Gin: The Traditional and the Modern
Gin is a quintessentially English drink. However, gin’s beginnings actually lie across the Channel in Holland. Our Wine Editor, Jim Clarke, offers some insight into the range of today’s Dutch gins, as well as a brief guide to some of Amsterdam’s proeflokalen or “tasting houses” – the traditional places to enjoy gin. Read more…
http://www.starchefs.com/wine/starspirits/html/dutch_gin/index.shtml

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5. Top 5 Jobs

  1. General Manager
    Top-Rated Hotel is Seeking GM
    Anonymous
    Washington D.C.
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=174083&positionid=

  2. Lead Cook
    Looking for Chefs of the Future
    Aster Restaurant
    Virginia
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=174040&positionid=

  3. Entry-Level Cook
    Cook for the Stars!
    Wolfgang Puck Catering & Events
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=174011&positionid=

  4. Bartender
    Great Bartending Opportunity!
    The Ritz-Carlton, Phoenix
    Arizona
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=173623&positionid=

  5. Sous Chef
    Experienced Chef Wanted to Join Our Team
    Buckhead Life Restaurant Group
    Georgia
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=173499&positionid=
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6. Recipe for Baked Rigatoni
From Chefs Brooke Williamson and Nick Roberts of Amuse Café - Venice, CA
Adapted by StarChefs



Yield: 6 Servings

Ingredients:

  • 2 cups tomato juice
  • 2 cups heavy cream
  • ½ cup mascarpone cheese
  • 3 Tablespoons canola oil
  • ½ cup Cremini mushrooms, sliced
  • 3 cloves garlic, sliced
  • ¼ cup sun dried tomatoes, sliced
  • ¼ cup Parmesan cheese, grated
  • 9 cups cooked rigatoni
  • ¼ cup breadcrumbs
  • Salt to taste

Method:
In a medium saucepot over medium heat, add the tomato juice and cream. Reduce mixture to about 2/3 of the starting quantity. Add the mascarpone and stir until it has melted. Take the sauce off the heat and set aside.

In a large sauté pan over high heat, add the oil, mushrooms, garlic, and tomatoes. Cook the vegetables until the mushrooms are soft and add the sauce. Add the cooked pasta and toss until all of the pasta is well coated, and season to taste with salt. Divide the pasta between six oven-safe dishes or one large casserole dish to serve family style. Sprinkle the top with breadcrumbs and Parmesan and place dishes into preheated 350°F oven for about 5 minutes, or until the top is brown. Serve immediately.

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