February 25, 2005 - Issue 80
The Dishrag
newsletter

IN THIS ISSUE
  1. Oysters: Shucking the Issues
  2. Trends: Healthy Fast Food
  3. Marjoram: An Underappreciated Herb
  4. Featured Sake Sommelier: Eric Swanson of Shibuya – Las Vegas
  5. Editor’s Dish: A School Lunch Program that Works
  6. C-CAP Honors Chef Charlie Palmer at Annual Spring Gala
  7. Top 5 Best-Selling Cookbooks
  8. Top 10 Jobs on StarChefs JobFinder
  9. Participate in StarChefs Reader Survey and Win a Weekend Getaway
  10. QuickMeals Recipe for Curried Crab Cakes from Chef Cliff Wharton of TenPehn – Washington, DC


    If you like food. A lot. Visit www.starchefs.com
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1. Oysters: Shucking the Issues
Like Venus on her half-shell, oysters emerge as one sexy dish. Aphrodisiac? You be the judge. Read more.
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2. Trends: Healthy Fast Food
Few fast food restaurants and almost no traditional chains can tout products made fresh daily with fresh ingredients, but some healthier establishments have emerged. Read more.

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3. Marjoram: An Underappreciated Herb
Even though so many fresh herbs are available these days, we often tend to reach for the same old basil and parsley. Next time, try marjoram – the more you use it, the more you’ll love it. Read more.
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4. Featured Sake Sommelier: Eric Swanson of Shibuya – Las Vegas
Eric Swanson’s sake program at Shibuya opens the door to Japan in Las Vegas. Check out his helpful sake tips, including an overview of key words to look for when ordering sake. Read more.
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5. Editor’s Dish: A School Lunch Program that Works
Obesity is on the rise among American children, but places like the Ross School in New York are combating the epidemic through their curriculum and school lunch program. Read more.

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6. C-CAP Honors Chef Charlie Palmer at Annual Spring Gala
Careers through Culinary Arts Program (C-CAP) presents the 7th Annual Preview of Spring Dining at Pier 60 in New York on Monday, February 28, 2005. We take our hats off to Star Chef Charlie Palmer, this year’s honoree. Palmer and chefs from 36 of New York’s top-rated restaurants will present a grand tasting of savories and sweets from the Chefs’ new spring menus. Read more.

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7. Top 5 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. Everyday Italian
    By Giada De Laurentiis


  2. Spices of Life:
    Simple and Delicious Recipes for Great Health

    By Mireille Guiliano


  3. French Women Don't Get Fat
    By Mireille Guiliano


  4. Not Your Mother's Slow Cooker Cookbook
    By Beth Hensperger and Julie Kaufmann


  5. Fast Food My Way
    By Jacques Pepin
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8. Top 10 Jobs on StarChefs JobFinder
  1. Baker
    Baker Wanted to Join Chef Martin Heierling's Team
    Sensi - The Bellagio Resort
    Nevada


  2. Social Catering Manager
    Great Opportunity at Luxury Miami Hotel
    Hotel Conrad
    Florida


  3. Director of Purchasing
    Live, work and play in PARADISE!
    Ocean Reef Club
    Florida


  4. Host/Hostess
    Upscale Restaurant Seeking Experienced Host/Hostess
    The Ritz-Carlton, Pentagon City
    Washington D.C.


  5. Executive Chef
    Passionate Executive Chef Wanted!
    Anonymous
    Connecticut/Massachusetts


  6. Line Cooks
    Work with the Best!
    Jean-Georges Management
    New York


  7. Line Cooks
    Downtown Hotspot Seeking Line Cooks
    59 Lake
    Delaware


  8. Lead Line Cook
    Join The Culinary Team at an Upscale Texas Inn
    Rose Hill Manor, Inc
    Texas


  9. Cook
    Experienced Cooks Wanted!
    Shintaro - The Bellagio Resort
    Nevada


  10. Restaurant Manager
    ESPN Seeking Restaurant Managers
    Walt Disney World
    Multiple Locations
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9. Participate in StarChefs’ Reader Survey and Enter to Win a Gourmet Weekend Getaway
StarChefs.com is conducting a reader survey to collect information that will allow us to develop the content and technology that you, our readers, value the most. All survey participants will be automatically entered to win a complimentary Last-Minute Weekend Getaway for Two, provided by Site59.com, the leader in last-minute online travel. Choose from Site59.com’s food and wine getaways, including a trip to “Wine Country, CA,” a taste bud tour of Madrid, Spain, or a cerveza crawl through Monterrey, Mexico. Click here to complete our reader survey.
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10. QuickMeals Recipe for Curried Crab Cakes
Chef Cliff Wharton of TenPenh – Washington, DC
Adapted by StarChefs

Yield: 4 Servings

Ingredients:
2 pounds jumbo lump crabmeat
1 cup mayonnaise
1 Tablespoon curry powder
½ cup finely chopped chives
1 Tablespoon minced ginger
1 teaspoon cayenne pepper
¼ cup lime juice
Salt to taste
¾ cup panko bread crumbs
2 Tablespoons vegetable oil
Sweet Thai chili sauce

Method:
Preheat oven to 350°F. Pick through crabmeat and discard any shells. In a large bowl combine mayonnaise, curry powder, chives, ginger, cayenne pepper, lime juice and salt. Add crabmeat and mix well. Slowly add panko crumbs until, when forming cakes, the mixture is not too loose, but binds enough to hold its form.

Heat a large, oven-proof sauté pan over a moderately high flame. Heat oil in the pan and sear cakes on both sides until golden brown. Transfer pan to oven to finish heating crab cakes through. Place on plate and drizzle the sweet Thai chili sauce around the crab cakes.

Wine Pairing:
A crisp, un-oaked Chardonnay such as the Waipara Hills Unoaked Chardonnay 2003 from Marlborough, New Zealand

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Recipes don’t have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs’ secrets for preparing fast and easy weeknight recipes.

Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
http://www.starchefs.com/recipes/quick_meals/offer.php

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