October 22, 2004 - Issue 72
The Dishrag
newsletter

IN THIS ISSUE
  1. Miami Rising Stars Revue is Coming!
  2. Featured Sommelier: Caroline Styne of Lucques and AOC
  3. Countdown to the 7th Annual Chocolate Show, New York
  4. The Produce Hounds Load Up on Late Summer Produce
  5. A Visit to the Willamette Valley, Part I
  6. For Chocolate Lovers Only: Oktoberfest
  7. StarVintner Produttori del Barbaresco
  8. Top 5 Jobs on StarChefs JobFinder
  9. On the Town: Harvest in the Square
  10. Recipe for Goat’s Cheese Cake from Chef Tamara Murphy of Brasa – Seattle, WA


If you like food. A lot. Visit www.starchefs.com
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Experience the Foods, Wines and Flavors of Australian Cuisine
Find recipes from the Land Down Under from popular Australian Chefs. Watch and Learn! Get cooking tips from Mod Oz Master Chef Neil Perry as he artfully creates delicious Aussie meals, by blending indigenous ingredients with modern techniques and a colorful style. Click here.
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1. Miami Rising Stars Revue is Coming!
Taste a galaxy of culinary brilliance at StarChefs Rising Stars Revue. Join us for this gala walk-around tasting featuring the signature dishes of Miami’s hottest up-and-coming chefs. Wednesday, November 17, 2004. 7-9 pm at the Loews Miami Beach Hotel. Read more.
http://www.starchefs.com/chefs/rising_stars/2004/miami_revue/index.shtml

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2. Featured Sommelier: Caroline Styne of Lucques and AOC, Los Angeles
Caroline Styne first developed an interest in wine when she was working as a manager at Jones Hollywood and discovered that she had a good nose for aromas. After meeting chef Suzanne Goin, the two joined forces and opened Lucques, making the most of Suzanne’s culinary talent and Caroline’s love of wine. Read more.
http://www.starchefs.com/wine/ask_Sommelier/wine.php
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3. Countdown to the 7th Annual Chocolate Show, New York
The Chocolate Show will open its doors at the Metropolitan Pavilion from Thursday, November 11 through Sunday, November 14. This four-day festival, the largest annual consumer chocolate festival in the US, delights chocolate lovers of all ages. Come and discover all there is to know about chocolate. Read more.
http://www.starchefs.com/events/chocolate_show/2004/html/index.shtml

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4. The Produce Hounds Load Up on Late Summer Produce
The Union Square Farmers’ Market in New York City is a prime social scene for the city’s chefs. On separate excursions we were joined by Peter Hoffman of Savoy, Marco Moreira of Tocqueville, and Cyril Renaud of Fleur de Sel - three talented chefs who put their produce where their mouths are. Read more…
http://www.starchefs.com/features/food/farmers_market_chefs/index.shtml

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5. A Visit to the Willamette Valley, Part I
Join Wine Editor, Jim Clarke, on his excursion through Oregon’s Willamette Valley, a high quality wine region that has been enjoying a dynamic run of strong vintages, especially in Pinot Noir, a grape notorious for its finicky, difficult nature. Read more.
http://www.starchefs.com/wine/features/html/oregon_one.shtml

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6. For Chocolate Lovers Only: Oktoberfest
Welcome to the Chocolate Oktoberfest edition, with guest columnist Pete Slosberg, of Pete’s Wicked Ale and Cocoa Pete’s Chocolate Bars, and guest recipe developer Mark Smith.
Read more.
http://www.starchefs.com/chocolate_lovers/index.shtml

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7. StarVintner Produttori del Barbaresco
Italian wine has its three “B”s: Brunello, Barolo, and Barbaresco – but they’re generally not your “go-to” wines for affordability. There is, however, a happy exception (perhaps proving the rule): Produttori del Barbaresco makes wines in that third region that stand beside the area’s best at prices that make them one of the outstanding values in the American market. Read more.
http://www.starchefs.com/wine/starvintners/html/produttori/produttori.shtml

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8. On the Town: Harvest in the Square
StarChefs’ editors were out and about at this year’s Harvest in the Square celebration. This annual culinary showcase offers New Yorkers a chance to sample dishes from 45 of the neighborhood’s best restaurants with proceeds benefiting the Capital Campaign for the Completion of Union Square Park. Read more.
http://www.starchefs.com/events/harvest_square/index.shtml

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9. Top 5 Jobs

  1. Line Cooks
    Norman's
    Work for One of the Best Restaurant's in South Florida
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175380&positionid=

  2. Manager
    The Riverdale Garden
    TONY 100 Spot Needs Manager
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175464&positionid=

  3. Assistant Managers
    Starr Restaurant Organization
    Work for Stephen Starr
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175441&positionid=

  4. Baker
    The Ritz-Carlton, Las Vegas
    Baker needed to Join The Ritz-Carlton family in Las Vegas
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175322&positionid=

  5. Line Cook
    Herbsaint
    Excellent opportunity for a hard-working Line Cook to work closely under one of the country's top chefs!
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175240&positionid=
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10. Recipe for Goat's Cheese Cake
From Chef Tamara Murphy of Brasa – Seattle, WA
Adapted by StarChefs


Yield: 8 Servings

Ingredients:

  • 11 ounces goat’s cheese
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh lemon zest
  • 1 teasoon fresh lemon juice
  • 6 large eggs, separated
  • 3 Tabelspoons all-purpose flour

Method:
Preheat oven to 350°F. Generously butter a 9-inch round baking pan. In a large bowl, combine all ingredients, except the eggs and flour. Mix well, and then add egg yolks, two at a time. Stir in flour.

In a separate bowl, beat egg whites until they form soft peaks. Gently fold egg whites into cheese batter until incorporated. Pour batter into baking pan and bake for 25-30 minutes, or until wooden skewer comes out clean. Invert onto large plate and cool. Serve with fresh berries or other fresh fruit.

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Are you curious to know what top chefs whip up for families and friends at a moment’s notice? Check out QuickMeals for fast and easy recipes from the country's hottest chefs.
Click here for more information

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