March 18, 2005 - Issue 81
The Dishrag
newsletter

IN THIS ISSUE
  1. Tickets to StarChefs Rising Stars Revue New York On Sale Now!
  2. What to Eat & Where to Stay: A Foodlover’s Guide to Miami
  3. Star Vintner: Leo Hillinger – Local Tradition Meets Modern Technique
  4. Editor’s Dish: Spotlight on Gabriele Marewski of Paradise Farms in Homestead, FL
  5. Wining About Soup: How to Match a Liquid with a Liquid
  6. Winter’s Not Over Yet…Revive Your Repertoire with Farm Fresh Recipes
  7. For Chocolate Lovers Only: Praline Almonds - An Ideal Easter Treat
  8. Top 5 Best-Selling Cookbooks
  9. Top 10 Jobs on StarChefs JobFinder
  10. Participate in StarChefs Reader Survey and Win a Weekend Getaway
  11. Mario Batali and Susan Cahn invite you to the 2005 Can-Do Awards Dinner
  12. Boston's Best Chefs Share Techniques and More at StarChefs Studio NEFS
  13. QuickMeals Recipe for Tuna Tartare with Ponzu Sauce from Chef Charlie Palmer



  14. If you like food. A lot. Visit www.starchefs.com
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Take Time Out for Hunger
Dine out at some of the New York City’s top restaurants on Sunday, March 20 and participate in Time Out For Hunger – a fundraising initiative by Time Out New York and the Food Bank For New York City. Star Chef Mario Batali will lead more than 75 restaurants in donating 10% of March 20 proceeds to the Food Bank. For a complete list of participating restaurants, please visit
www.foodbanknyc.org.

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1. Tickets to StarChefs Rising Stars Revue New York On Sale Now!
The StarChefs Rising Stars Revue is coming to New York on April 26, 2005. Tickets are on sale now for this gala tasting and awards ceremony. Come celebrate New York’s hottest up-and coming chefs, and toast StarChefs.com’s 10-Year Anniversary! Chefs, don’t miss the Rising Star Chefs at the How to Make it Career Seminar and the StarChefs JobFinder Career Fair. Read more.
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2. What to Eat & Where to Stay: A Foodlover's Guide to Miami
Miami’s “hot-or-not” index may fluctuate from one moment to the next with the Hollywood set, but from a chef’s or food lover’s perspective, there’s always plenty of action on the restaurant scene. Check out the StarChefs Editors’ recommendations. Read more.

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3. Star Vintner: Leo Hillinger - Local Tradition Meets Modern Technique
Until recently Austrian wines have kept to themselves. The real reason their wines have been little-known outside Austria is that they generally drink more wine than they make. Leo Hillinger brings together local Austrian winemaking traditions and modern, international winemaking and varietals. Read more.
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4. Editor's Dish: Spotlight on Gabriele Marewski of Paradise Farms in Homestead, FL
Gabriele Marewski is the owner of Paradise Farms, a five-acre organic lot that specializes in delicate greens, heirloom tomatoes, herbs and edible flowers. Just prior to the StarChefs Miami Rising Stars Revue last November, we sent some of our chef honorees to Gabriele to select product for the event and to learn more about her farm. Read more.
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5. Wining About Soup: How to Match a Liquid with a Liquid
Two classic starter courses – soup and salad – create a lot of worry for people when it comes to wine pairings. Some people even suggest forgoing wine entirely, reserving it for the main course only. Wine Editor Jim Clarke tackles the issue head on.Read more.

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6. Winter's Not Over Yet…Revive Your Repertoire with Farm Fresh Recipes
Spring may be on its way, but winter's chill is still in full swing. Check out our chefs' recipes for a variety of winter produce – from cauliflower to pineapple. Read more.

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7. For Chocolate Lovers Only: Praline Almonds - An ideal Easter Treat
This month, FCLO Columnist Stephanie Zonis recommends chocolate from Cocoa Designs- a fledgling enterprise in San Francisco that specializes in chocolate-covered praline almonds. They make a wonderful Easter treat or Mother's Day gift. Read more.
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8. 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. Not Your Mother's Slow Cooker Cookbook
    By Beth Hensperger and Julie Kaufmann


  3. Cooking with Convection:
    Everything You Need to Know to Get the Most from Your Convection Oven

    By Beatrice Ojakangas


  4. Paula Deen & Friends: Living It Up Southern Style
    By Paula Deen and Martha Nesbit


  5. French Women Don't Get Fat
    By Mireille Guiliano
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9. Top 10 Jobs on StarChefs JobFinder
  1. Cooks (All Levels)
    5 Diamond Hotel/4-Star Restaurant in Downtown Houston!
    Four Seasons, Houston
    Texas


  2. Dim Sum Chef
    Experienced Chef Wanted in Vegas!
    Bellagio Resort
    Nevada


  3. Garde Manger Cook
    Great Seasonal Opportunity at Exclusive 4-Star Island Club
    Hilton Short Hills
    New Jersey


  4. Line Cooks
    Hiring Line Cooks for Two Locations!
    FoodCraft, Pentagon City
    New York/South Carolina


  5. Line Cooks
    Truly Authentic BBQ in NYC
    Blue Smoke - Union Square Hospitality Group
    New York


  6. Cook Supervisor
    Luxury Hotel is Seeking Experienced Supervisor
    The Ritz-Carlton, Dearborn
    Michigan


  7. Sous Chef
    Top Restaurant Group in Atlanta seeks Sous Chef
    Buckhead Life Restaurant Group
    Georgia


  8. Executive Sous Chef
    Great Opportunity in South Beach!
    Miss Yip Chinese Café
    Florida


  9. Maitre'd
    Do you want to run the door at one of NY's favorite restaurants?
    Union Square Café - Union Square Hospitality Group
    New York


  10. Executive Assistant Manager - Food & Beverage
    F&B Manager Wanted with Strong Leadership Skills
    The Ritz-Carlton, Tysons Corner
    Virginia
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10. 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: http://www.starchefs.com/survey/surveytree.shtml

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11. Mario Batali and Susan Cahn Invite You to the 2005 Can-Do Awards Dinner
The Food Bank For New York City and dinner co-chairs Mario Batali and Susan Cahn invite you to the 2005 Can-Do Awards Dinner - an annual event recognizing that everyone "can do" something to help feed the 2 million New Yorkers at risk of hunger. This year’s event will take place on Monday, April 4 at Cipriani 23rd Street – 200 Fifth Avenue. Click here for tickets and additional information.
http://www.starchefs.com/events/can_do/2005/index.shtml

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12. Boston's Best Chefs Share Techniques and More at StarChefs Studio NEFS
StarChefs Studio returns to Boston for the New England Foodservice and Lodging Expo on April 10-12. This not-to-be-missed program of events is jam-packed with exciting demos from Boston’s leading up-and-coming chefs, plus humorous anecdotes from Anthony Bourdain of Kitchen Confidential fame, and valuable business lessons from chefs and other industry professionals. We are offering select chefs, cooks, culinary students and industry professionals throughout the country complimentary tickets to NEFS, which includes admission to StarChefs Studio and an exclusive chef networking party. Apply here for your free industry-only trade ticket.
http://www.starchefs.com/events/studio/2005/nefs.shtml

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13. QuickMeals Recipe for Tuna Tartare with Ponzu Sauce
Chef Charlie Palmer with Chef de Cuisine Michael Lockard of Métrazur – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:
Tuna tartare:

3/4 pounds sashimi quality blue fin tuna
1/3 cup extra virgin olive oil
Salt
Cayenne pepper

Ponzu sauce:
½ cup soy sauce
½ cup water
¼ cup rice wine vinegar
¼ cup Mirin
3 ounces grated ginger
1/3 cup lemon juice, freshly squeezed
¼ cup sesame oil
1 teaspoon coarsely ground black pepper
1 teaspoon wasabi powder

Additional garnishes:
2 Nori sheets, cut into batons (matchstick strips)
1 Tablespoon black and white sesame seeds, toasted

Method:
For tuna:

Cut the tuna into ¼-inch dice and place in a bowl. Mix the tuna with olive oil, salt to taste, and a pinch of cayenne pepper.

Press the tartare equally into 4 ring molds about 3 inches in diameter (a tuna can opened at both ends works as a handy substitute). Refrigerate for at least 1 hour, and up to 6, prior to serving.

Note: The olive oil will become very thick when cold and help to hold the diced tuna together for a nice presentation.

For ponzu sauce:
Combine all ingredients in a medium saucepot and bring to a simmer over medium-high heat. Remove from heat and cover. Let the ponzu stand for about 20 minutes to let the flavors marry. Strain and chill.

To assemble:
Unmold the tuna into 4 small, shallow bowls. Whisk the ponzu sauce well and spoon liberally over the tartare. Garnish with the nori strips and sprinkle with sesame seeds. Serve.

Wine pairing:
An Austrian Riesling with great acidity and lots of flavor such as the Hirsch Riesling Gaisberg Alte Reben 1998.

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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.