December 24, 2004 - Issue 77
The Dishrag
newsletter

IN THIS ISSUE
  1. What’s Cookin’ For New Year’s Eve?
  2. New Year’s Breakfast: The Most Important Meal of the Year
  3. The Profile of Argentine Wine
  4. StarChefs’ Salary Survey: Win a Trip for Two to Paris, Courtesy of Pernod
  5. Notes from the Floor: Greg Harrington Explores the Wines of Washington
  6. Give the Food Lover in Your Life the Gift of QuickMeals
  7. Top 10 Best-Selling Cookbooks
  8. Top 5 Jobs
  9. StarChefs Studio at the South Beach Wine & Food Festival
  10. Rumbles & Murmurs: Share Your Breaking News with StarChefs
  11. Recipe for Roast Leg of Lamb by Chef James Botsacos of Molyvos and Abbocatto – New York, NY

    If you like food. A lot. Visit www.starchefs.com
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Experience the "Local Flavors of America" with Redwood Creek Wines

Throughout the year we have made stops in every corner of America as we got better acquainted with local chefs and sampled their authentic regional cuisine. Redwood Creek invites you to continue the journey with us as we discover more delicious recipes bursting with home-grown flavor.
Click here.
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1. What's Cookin' For New Year's Eve?
StarChefs wants to know what you’re doing for New Year’s Eve this year. Is your restaurant or hotel offering a special menu or holiday package? Post your New Year’s Eve menu on our forum. Click here.
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2. New Year’s Breakfast: The Most Important Meal of the Year
Breakfast on this momentous day should include more than the typical diner plate of eggs, toast and home fries. Six chefs share their recipes for an optimistic approach to the New Year. Read more.

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3. The Profile of Argentine Wine
Nieto Senetiner is a picture of the world of Argentine wine. They have a long history, are located in the country’s most famous wine region, and grow the grapes that the country is known for. Read more.
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4. StarChefs’ Salary Survey: Win a Trip for Two to Paris, Courtesy of Pernod
Participate in StarChefs' ground-breaking food industry salary survey and be automatically entered to win an all-expense paid trip to Paris. This will take just a moment, and we will randomly pick one lucky submission to award a once-in-a-lifetime trip to Paris, courtesy of Pernod, the international anise spirit!

If you are paid annually, please click the link below and fill out the salary survey:
http://www.starchefs.com/survey/salary_survey.php

If you are paid hourly, please click the link below and fill out the hourly survey:
http://www.starchefs.com/survey/salary_h_survey.php
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5. Notes from the Floor: Greg Harrington Explores the Wines of Washington
Our new columnist Greg Harrington talks about his latest discovery: Walla Walla Syrah, recreating the Rhone Valley in the Pacific Northwest. Read more.

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6. Give the Food Lover in Your Life the Gift of QuickMeals
Last-minute Christmas shopping? A gift subscription to QuickMeals is delivered instantaneously! QuickMeals are healthy, fast and easy recipes from the nation’s top chefs. Every week, subscribers receive 5 QuickMeals recipes, plus a shopping list, ideal pantry, plus wine pairings for every meal. Gift subscriptions are $ 54.99 for one year with unlimited access to chefs’ recipes or $9.99 for 3 months -- you can't give a better gift for under $10! Click here to order this unique gift that keeps on giving.

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7. 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. The Gourmet Cookbook
    By Ruth Reichl, Editor

  2. Bouchon
    By Thomas Keller

  3. Barefoot in Paris
    By Ina Garten

  4. Lidia's Family Table
    By Lidia Bastianich

  5. On Food and Cooking
    By Harold McGee

  6. King Arthur Flour Cookie Companion
    By King Arthur Flour

  7. Fast Food My Way
    By Jacques Pepin

  8. Cooking 'Round the Clock : Rachael Ray's 30-Minute Meals
    By Rachel Ray

  9. New Best Recipe, All-New Edition
    By Editors of Cook's Illustrated

  10. From Tapas to Meze
    By Joanne Weir
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8. Top 5 Jobs on StarChefs JobFinder
  1. Butcher
    Professional Butcher Wanted to Work Alongside Chef Douglas Rodriguez
    Ola Steak
    Florida

  2. Pastry Chef
    Part-Time Opportunity for Experienced Pastry Chef
    Sushi Samba
    New York

  3. Bar Manager
    Three-Star Restaurant Seeking Bar Manager
    Tabla - Union Square Hospitality Group
    New York

  4. Pastry Cook
    Work Alongside Pastry Chef Johnny Luzzini
    Jean-Georges Management
    New York

  5. Executive Chef
    Great Benefits and Salary for the Right Candidate
    Aramark
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9. StarChefs Studio Hits the Beach – South Beach Wine & Food Festival 2005
Come to South Beach for a fun, affordable getaway weekend and learn how to advance your career in the food industry! StarChefs will host the professional trade program on February 25, 2005 at the South Beach Wine & Food Festival. We are offering select chefs, cooks, and culinary students, as well as sommeliers, managers and restaurateurs throughout the country free tickets to this trade program, which includes admission to StarChefs Studio, plus the Wine Spectator Trade Tasting, and an exclusive party where you can network with the nation’s hottest chefs. Click here to apply for a ticket.
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10. Rumbles & Murmurs: Share Your Breaking News with StarChefs
StarChefs wants news from your culinary community! If you are changing restaurant jobs, know of recent restaurant openings/closings, or have other exciting news, submit it for inclusion in Rumbles & Murmurs. To submit your Rumble, click here.

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11. Recipe for Roast Leg of Lamb with Rustic Potatoes by Chef James Botsacos of Molyvos and Abbocatto – New York, NY
Adapted by StarChefs

Yield: 4-6 Servings

Ingredients:
6-7 pound leg of lamb, butterflied (ask your butcher to do this)
Salt and freshly ground pepper
1 clove garlic, quartered
2 Tablespoons olive oil
1½ teaspoons dried Greek oregano, crumbled
2 cups dry white wine, plus more, if necessary
6 medium-sized, thin-skinned potatoes, quartered
Chicken stock or water, if necessary

Method:
Lay the butterflied lamb flat on a cutting board and season with salt and pepper. Roll the lamb, starting at one narrow end, until you have a spiral of lamb. Tie the roll to hold the meat in place and to allow for even cooking.

Using a sharp knife, make 4 small random slits into the lamb, and insert the garlic quarters into the slits. Rub the lamb with 1 Tablespoon olive oil, season all over with salt, pepper and 1 teaspoon oregano. Cover and refrigerate for 3 hours, or overnight.

Pre-heat the over to 450° F. Remove the lamb from the refrigerator and place in a roasting pan just large enough to accommodate it. Roast in the oven for 25 minutes.

Toss the potatoes with remaining olive oil and oregano, season with salt and pepper. Pour the white wine around the lamb, arrange the potatoes around the lamb, and reduce oven temperature to 400° F. Roast the lamb, basting frequently with the pan juices, for another 45 to 65 minutes, depending on how you prefer your lamb: when an instant-read meat thermometer reaches 130° F, the lamb will be medium rare, after resting. Add chicken stock or water to the pan during roasting if it becomes dry.

Remove the lamb from the oven and set aside, tented with aluminum foil. Let it rest for 15 minutes before slicing. Serve potatoes and pan juices separately.

Wine Pairing:
Try a classic Cabernet Sauvignon or similar Bordeaux-blend such as the Amavi Cabernet Sauvignon 2002 from Walla Walla

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