January 14, 2005 - Issue 78
The Dishrag
newsletter

IN THIS ISSUE
  1. A Bittersweet Call to Action
  2. Star Chef Lidia Bastianich: The Reigning Queen of Italian Cuisine
  3. What to Eat & Where to Stay: A Food Lover’s Guide to Seattle
  4. Mega-Restaurants: Does Size Matter?
  5. Featured Sommelier Zoltan Szabo: Raising the Glass in Toronto
  6. Port that Bypasses the Port
  7. For Chocolate Lovers Only: Let Us Now Praise the Humble Banana
  8. Top 10 Best-Selling Cookbooks
  9. Top 5 Jobs on StarChefs JobFinder
  10. Friends of Spinazzola Benefit Dinner and Gala Festival of Food & Wine
  11. StarChefs Studio at the South Beach Wine & Food Festival
  12. Madrid Fusion 2005: Ferran, Arzak and Berasategui Are at It Again
  13. QuickMeals Recipe for Lobster and Cucumber Salad from Brian Bistrong of The Harrison – New York, NY

    If you like food. A lot. Visit www.starchefs.com
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StarChefs.com is conducting a food industry salary survey, and everyone who participates will automatically be entered to win an all-expense paid trip to Paris provided by Pernod, the international anise spirit. The survey will gather data on salaries for all types of jobs in the foodservice industry with breakdowns for age, gender and racial groups. It will be completely anonymous, and the results will be available only to those who participate! Please help us shed light on these important statistics, which, hopefully, will empower you when either hiring your next employee or searching for your next job in the industry. This survey will just take a moment, and you and a guest may find yourselves in the heart of Paris with one of Pernod’s top French chefs!

If you are a salaried employee please click here and fill out the salary survey:
http://www.starchefs.com/survey/salary_survey.php

If you are paid on an hourly basis, please click here and fill out our hourly survey:
http://www.starchefs.com/survey/salary_h_survey.php

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1. A Bittersweet Call to Action
Chefs and restaurateurs, you can help the tsunami relief efforts in South Asia by participating in Sweet Relief, a growing nation-wide coalition of restaurants that are raising money for the tsunami victims by donating a percentage of all dessert sales at lunch and dinner in January and/or February to CARE, a humanitarian agency fighting poverty around the world. Click here for more information.
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2. Star Chef Lidia Bastianich: The Reigning Queen of Italian Cuisine
Over twenty years ago, Lidia Bastianich transformed Italian-American cuisine with her authentic, home-style dishes and her nurturing touch. Read more.

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3. What to Eat & Where to Stay: A Food Lover's Guide to Seattle
With its evergreen forests and glistening coastline, it’s no wonder Seattle is dubbed the “Emerald City.” In the past two decades, the city’s identity has evolved from coffee-sipping grungers to sophisticated professionals looking to put down roots on the West Coast. Read more.
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4. Mega-Restaurants: Does Size Matter?
As more big restaurants with hundreds of seats open up in New York City, smaller restaurants have to differentiate themselves to attract staff and customers. Read more.
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5. Featured Sommelier Zoltan Szabo: Raising the Glass in Toronto
Zoltan Szabo keeps himself busy in Toronto: talking, teaching, consulting, and sharing wine. After working his way up through restaurant, Zoltan now works together with Chef Tonia Wilson running their company Savour. Read more.

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6. Port that Bypasses the Port
Since the 18th century almost all Port has been cellared and shipped from Vila Nova de Gaia, which lies across the Douro River from the city of Oporto; Quinta do Infantado is an exception. Read more.

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7. For Chocolate Lovers Only: Let Us Now Praise the Humble Banana
Join Stephanie Zonis in praise of the humble banana. Plentiful, inexpensive, nutrition-packed, and good-tasting; bananas also go beautifully with chocolate! Read more.
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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. Not Your Mother's Slow Cooker Cookbook
    By Beth Hensperger and Julie Kaufmann


  2. Fast Food My Way
    By Jacques Pepin


  3. The Gourmet Cookbook
    By Ruth Reichl, Editor


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


  5. Bouchon
    By Thomas Keller


  6. Barefoot in Paris
    By Ina Garten


  7. Lidia's Family Table
    By Lidia Bastianich


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


  9. On Food and Cooking
    By Harold McGee


  10. King Arthur Flour Cookie Companion
    By King Arthur Flour
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9. Top 5 Jobs on StarChefs JobFinder
  1. Sous Chef
    ESPN Seeking Sous Chef
    Walt Disney World
    Florida


  2. Executive Chef
    Great Opportunity for Experienced Chef
    San Francisco Marriott
    California


  3. Servers
    Help Us Launch The Modern!
    MOMA - Union Square Hospitality Group
    New York


  4. Working Executive Chef
    Working Chef Wanted in South Padre Islands
    Louie's Backyard
    Texas


  5. Assistant Manager
    Vegetarian Restaurant Wants Experienced Manager
    Gobo
    New York
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10. Friends of Spinazzola Benefit Dinner and Gala Festival of Food & Wine
Support the Anthony Spinazzola Foundation by attending the Friends of Spinazzola Grand Benefit Dinner or the 20th Annual Gala Festival of Food & Wine in Boston. Click here for more information.
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11. 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 American Express Trade Day. 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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12. Madrid Fusion 2005: Ferran, Arzak and Berasategui Are at It Again
The third annual Madrid Fusion-International Gastronomic Summit will take place on January 18-20. This three-day extravaganza features techniques demonstrations, tastings, and culinary lectures by Spains’s culinary masters as well as world-renowned chefs including Pierre Hermé, Tetsuya Wakuda and Alfred Portale. Read more.
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13. QuickMeals Recipe for Lobster and Cucumber Salad
Chef Brian Bistrong of The Harrison – New York, NY
Adapted by StarChefs

Yield: 4 Servings

Ingredients:
2 1½-pound live lobsters
1 English cucumber, peeled, seeded and thinly sliced
Salt
1 bunch dill, picked
½ cup canola oil
Zest of 1 lemon
Pepper, to taste
1 cup plain yogurt


Method:
In large stockpot, add 1 1/2 gallons water and 2 Tablespoons salt, and bring to a boil. Place lobsters head first into water and cook uncovered for 10 minutes. Keep water simmering until lobsters have finished cooking. Cool the cooked lobsters under cold running water. Remove claw and tail meat, and reserve bodies for stock or other use.

Sprinkle cucumber slices with about 1 teaspoon salt, allow to sit for 10 minutes and then rinse in cold water.

Meanwhile, bring a pot of water to a boil. Add 1 Tablespoon salt. Throw dill in the water and cook 1-2 minutes. Strain and shock it in a bowl of ice water. Squeeze excess water out. In blender, add Canola oil and dill and blend for 1 minute. Reserve.

Place yogurt in a bowl and whisk it until it breaks down. Season with salt, pepper and lemon zest.

Add 2-3 Tablespoons dill oil to yogurt to taste. Add ¼ of yogurt dill dressing to cucumbers to coat them. Take remaining dressing and put on plates in little circles. Put cucumbers on top.

Toss lobsters with salt, pepper and lemon juice and place half a tail and 1 claw on top of each cucumber salad.

Wine Pairing:
A creamy California Chardonnay such as the Belvedere Russian River Valley Chardonnay 2001

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