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January 14, 2005 - Issue 78 |
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Dishrag newsletter |
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IN THIS ISSUE
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If you are paid on an hourly basis, please click here and fill out our
hourly survey: |
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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 |
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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 |
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| 6. Port that Bypasses the Port |
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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!
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9. Top 5 Jobs on StarChefs JobFinder
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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 Yield: 4 Servings Ingredients:
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: |
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| Newsletter Editor: Amy Tarr |
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| StarChefs
. . . If you like food. A lot. |
