October 29, 2004 - Issue 73
The Dishrag
newsletter

IN THIS ISSUE
  1. Halloween Cooking For Kids
  2. Australian Boutique Wine: Annvers
  3. For Chocolate Lovers Only November
  4. Je M’Appellation
  5. The Kiwi: A Fuzzy Fruit From the Far East
  6. Bar Chefs Rise from the Ashes
  7. Top 5 Jobs on StarChefs JobFinder
  8. Top 10 Bestselling Cookbooks
  9. The 18th Annual James Beard Foundation Holiday Auction and Dinner
  10. Recipe for Carbonnade Flamande by Chef Tony Liu of August – New York

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. Halloween Cooking For Kids
Looking for some fun Halloween activities for the kids? The chefs from Eleven Madison Park share their entertaining Halloween recipes to get kids cooking up their own treats. Read more.
http://www.starchefs.com/features/cooking_with_kids/halloween/index.shtml

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2. Australian Boutique Wine: Annvers
In a country where most wine companies are huge conglomerates with giant marketing machines, Annvers is a boutique winery with only its quality to speak for it. Established in 1998, their production was entirely bought out for the first few years, so it was only recently that they had any bottles to spare for the media or competitions. Read more.
http://www.starchefs.com/wine/starvintners/html/annvers/annvers.shtml
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3. For Chocolate Lovers Only November
Stephanie Zonis reveals her plan to clone Lillie Belle Farms’ Jeff Shepherd, a successful oil painter, organic berry farmer, jam-maker and chocolatier. Sound intriguing? Read more.
http://www.starchefs.com/chocolate_lovers/2004/html/nov/index.shtml

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4. Je M'Appellation
Most wine appellations are derived from geographical features or towns, but there are exceptions. On top of the practical use of appellations, many of the names have pretty good back-stories. Join our wine editor, Jim Clarke, and play the name game. Read more.
http://www.starchefs.com/wine/features/html/appellation_madness.shtml

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5. The Kiwi: A Fuzzy Fruit From the Far East
With its brown, fuzzy skin and egg-like shape, the kiwi fruit doesn't look too appealing from the outside. But beneath its rough exterior is an exotic treat. Kiwis are grown domestically in California and are available year round thanks to the opposite summer seasons of Chile and New Zealand – two major producers of the fruit. Read more.
http://www.starchefs.com/features/kiwi/html/index.shtml

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6. Bar Chefs Rise from the Ashes
At the end of the 19th century the bartender was a respected figure around America. It's hard to say when their sense of craft faded, but now a new title - and with it, a new attitude - has appeared: the bar chef. As the chef is to a line cook, so is the bar chef to today's bartender. Read more.
http://www.starchefs.com/features/trends/bar_chefs/index.shtml

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7. Top 5 Jobs

  1. Executive Chef
    Colorado
    Aspen Skiing Company
    Great Opportunity for Experienced Chef in Aspen
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=176160&positionid=

  2. Chef de Cuisine
    Doha
    The Ritz-Carlton, Doha
    Luxury Hotel Position in Exotic Locale
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=176142&positionid=

  3. Baking Co-Instructor
    Vermont
    New England Culinary Institute
    Rewarding Job Teaching First-Year Culinary Students
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=176080&positionid=

  4. Prep Cook
    Virginia
    Aster Restaurant
    Tremendous Growth Potential for Driven Candidates
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175984&positionid=

  5. General Manager
    New Jersey
    Ocino - Hospitality Advisory Services
    Family Style Italian Start-up Seeking Enthusiastic GM
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=175981&positionid=
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8. Top 10 Best-Selling Cookbooks
StarChefs has partnered with Jessica's Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including on these best sellers. Now offering free shipping on purchases of $25 or more!

  1. Bouchon
  2. The Gourmet Cookbook
  3. King Arthur Flour Cookie Companion
  4. Fast Food My Way
  5. Barefoot in Paris
  6. Marcella Says...
  7. Pie
  8. Breath of a Wok
  9. Ultimate Muffin Book
  10. King Arthur Flour Baker's Companion
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9. The 18th Annual James Beard Foundation Holiday Auction and Dinner
This year's theme is Omakase: A Celebration of Modern Japanese Cuisine. The dinner will showcase Japanese chefs who are creating a unique contemporary cuisine here in America. Click here for more information and to buy tickets.
http://www.jamesbeard.org/events/gala/2004/auction.shtml

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10. Recipe for Carbonnade Flamande
From Chef Tony Liu of August – New York, NY
Adapted by StarChefs

Yield: 4 Servings

Ingredients:

  • 2 pounds boneless beef short ribs
  • Salt and pepper, to taste
  • 4 ounces all-purpose flour
  • Vegetable oil, as needed
  • 1 pound onions, sliced ¼-inch thick
  • 8 ounces Chimay beer, red label
  • 12 ounces beef or chicken stock
  • 1 sprig rosemary
  • 1 sprig thyme
  • 1 bay leaf
  • 2 ounces Dijon mustard

Method:
Cut short ribs into four equal portions. Season liberally with salt and pepper. Dust meat with flour. Heat vegetable oil in a heavy-bottomed pot over medium-high heat. Sear and brown the short ribs on all sides. Remove meat from pot. Reserve some of the fat in the pan and cook the onions until they are well caramelized. This process may take some time.

Add Chimay beer to pot and reduce by three-fourths. Add the stock and bring to a boil. Return the meat back to the pan. Tie the herbs together kitchen twine and add to the pot. Cover the pot with a lid or aluminum foil and place in a 350°F oven for approximately 1½ hours, or until fork tender.

Remove the meat from the pot, and reduce the liquid to a sauce consistency. Spread some mustard on top of the beef and return meat to the pot. Place the pot back in the oven, basting often for about 10 minutes or until well glazed.

Serve short ribs with mashed potatoes, glazed carrots, or buttered egg noodles.

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