April 7, 2005 - Issue 82
The Dishrag
newsletter

IN THIS ISSUE
  1. Celebrate Spring with a Cherry Blossom Menu from Chef Josh DeChellis
  2. For Chocolate Lovers Only: Blackflower Chocolate
  3. A Visit to Willamette Valley's Wineries, Part II
  4. Find Out Who the 2005 James Beard Foundation Award Nominees Are
  5. Tickets to StarChefs Rising Stars Revue New York On Sale Now!
  6. Top 5 Best-Selling Cookbooks
  7. Top 5 Jobs on StarChefs JobFinder
  8. Boston’s Best Chefs Share Techniques and More at StarChefs Studio NEFS
  9. Find Your Dream Job at StarChefs JobFinder Career Fair in New York
  10. QuickMeals Recipe for Asparagus Soup with Lobster and Avocado from Chef Tim Andriola of Timo – Sunny Isles, FL


    If you like food. A lot. Visit www.starchefs.com
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DINE IN BROOKLYN FOR JUST $19.55!
StarChefs.com Dishrag subscribers are invited to the second annual Dine In Brooklyn from April 11 to April 20 sponsored by Time Out New York. In the spirit of the 1955 World Champion Brooklyn Dodgers, nearly 200 Brooklyn restaurants will offer three-course meals for only $19.55!

Click here for a complete list of restaurants participating in Dine In Brooklyn!

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1. Celebrate Spring with a Cherry Blossom Menu from Josh DeChellis of Sumile
Japanese culture influences Rising Star Chef Josh DeChellis of Sumile in New York to create an innovative menu based on the cherry blossom. Read more.
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2. For Chocolate Lovers Only: Blackflower Chocolate
Are you a chocolate adventurer? How about an Australian Wattleseed Truffle or another funky creation from Blackflower Chocolate? Columnist Stephanie Zonis uncovers a gem of a chocolatier. Read more.

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3. A Visit to Willamette Valley's Wineries, Part II
Don't miss Part II of Jim Clarke's trip to Oregon's Willamette Valley, including his recounting of a truffle hunting excursion. Read more.

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4. Find Out Who the 2005 James Beard Foundation Award Nominees Are
The nominations are in for the 2005 James Beard Foundation Awards. This year’s Awards Ceremony and Reception will take place on Monday, May 2, at The New York Marriott Marquis. Winners of the journalism awards will be announced at the gala on Friday, April 29 at the Grand Hyatt Hotel, New York. Read on for nominee highlights. Click here for a full list of nominees and to purchase tickets to the awards.

CATEGORY: WATERFORD WEDGWOOD OUTSTANDING RESTAURATEUR AWARD

Daniel Boulud
The Dinex Group
60 East 65th Street
New York, NY 10021
212-288-0033

Thomas Keller
French Laundry
6640 Washington Street
Yountville, CA 94599
707-944-0167

Richard Melman
Lettuce Entertain You
Enterprises
5419 N. Sheridan Rd. #116
Chicago, IL 60640
773-878-7340

Danny Meyer
Union Square Hospitality
Group
24 Union Square East
New York, NY 10003
212-228-3585

Drew Nieporent
Myriad Restaurant Group
180 Franklin Street
New York, NY 10013
212-219-9500

CATEGORY: ALL-CLAD COOKWARE OUTSTANDING CHEF AWARD

Mario Batali
Babbo
110 Waverly Place
New York, NY 10011
212-777-0303

Paul Bertolli
Oliveto Restaurant & Cafe
5655 College Avenue
Oakland, CA 94618
510-547-5356

Tom Colicchio
Gramercy Tavern
42 East 20th Street
New York, NY 10003
212-477-0777

Nobuyuki Matsuhisa
Nobu
105 Hudson Street
New York, NY 10013
212-219-0500

Alfred Portale
Gotham Bar & Grill
12 East 12th Street
New York, NY 10003
212-620-4020

CATEGORY: S. PELLEGRINO OUTSTANDING RESTAURANT AWARD

Boulevard
Chef/Owner: Nancy Oakes
1 Mission Street
San Francisco, CA 94105
415-543-6084

Everest
Chef/Owner: Jean Joho
440 S. LaSalle Street
40th Floor
Chicago, IL 60605
312-663-8920

Galatoire’s
Owners: Galatoire Family
Chef: Ross Eirich
209 Bourbon Street
New Orleans, LA 70130
504-525-2021

Montrachet
Owner: Drew Nieporent
Chef: Chris Gesualdi
239 W. Broadway
New York, NY 10013
212-219-2777

Norman’s
Chef/Owner: Norman Van Aken
21 Almeria Avenue
Coral Gables, FL 33134
305-446-6767

CATEGORY: ILLY BEST NEW RESTAURANT

Blue Hill at Stone Barns
Owners: Dan Barber
Chef: Dan Barber &
Michael Anthony
630 Bedford Road
Pocantico Hills, NY 10591
914-366-9600

Cru
Owner: Roy Welland
Chef: Shea Gallante
24 Fifth Avenue
New York, NY 10010
212-529-1700

Per Se
Chef/Owner:
Thomas Keller
10 Columbus Circle
New York, NY 10019
212-823-9335

Spice Market
Owners: Jean-Georges Vongerichten & Gray Kunz
Chef: Stanley Wong
403 West 13th Street
New York, NY 10014
212-675-2322

The Spotted Pig
Chef: April Bloomfield
Owner: Ken Friedman
314 West 11th Street
New York, NY 10014
212-620-0393

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5. 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! Read more.
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6. 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. Rachael Ray 30-Minute Get Real Meals
    By Rachel Ray


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


  4. The Gourmet Cookbook
    By Ruth Reichl, Editor


  5. Mark Bittman Takes on America's Chefs
    By Mark Bittman
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7. Top 5 Jobs on StarChefs JobFinder
  1. Excellent Opportunity for Experienced Cooks at Top Hotel in VA!
    The Ritz-Carlton, Tysons Corner
    Tysons Corner, VA


  2. Line Cooks Needed at Top Restaurant in New Orleans!
    Dickie Brennan & Co., Inc
    New Orleans, LA


  3. Sushi Cooks With Experience Wanted at Las Vegas Resort!
    Shintaro - Bellagio Resort
    Las Vegas, NV


  4. Line Cook Opportunity at Union Square Cafe in NY!
    Union Square Cafe - Union Square Hospitality Group
    New York, NY


  5. Top Hotel in D.C. Area Seeking Servers!
    The Ritz-Carlton, Pentagon City
    Washington, DC
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8. 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.

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9. Find Your Dream Job at StarChefs JobFinder Career Fair in New York
In conjunction with the New York Rising Stars Revue, StarChefs.com will hold a Career Fair to bring New York City's top employers and jobseekers together. StarChefs will kick off the Career Fair with the 'How to Make it' Career Seminar, in which New York’s Rising Star Chefs will share their insights on succeeding in the country’s most challenging and competitive restaurant market. Register today!

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10. QuickMeals Recipe for Chilled Spring Asparagus Soup with Lobster and Avocado
Chef Tim Andriola of Timo – Sunny Isles, FL
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:
Lobster:

1/2 quart chicken stock
2 live Maine lobsters
2 avocadoes, diced
1 ounce avocado oil (olive oil may be substituted)
Juice of ½ lemon
1 ounce tomato concassé
Salt to taste

Soup:
1 ounce olive oil
1 white onion, chopped
2-3 garlic cloves, chopped
10 ounces asparagus
1/2 cup heavy cream
Salt and pepper to taste
4 sprigs parsley for garnish

Method:
For lobster:
Bring chicken stock to simmer. Add lobsters and cook 4-5 minutes. Shock immediately in ice water, reserving the stock. Pick the lobster meat out of the shell using a knife and scissors. Reserve tail and claws. Toss knuckle meat with diced avocado, avocado oil, lemon juice, tomato and salt. Reserve.

For soup:
Heat olive oil over medium heat. Add onion and garlic and sweat lightly. Add stock and bring to simmer. Simmer for 25 minutes until onions and garlic are completely cooked through. Chill in refrigerator until completely cold.

In a separate pot bring to boil water with salt. Cook asparagus in this pot until completely cooked through, about 4-5 minutes. Shock immediately in ice water. Reserve.

In a blender blend the onion broth and asparagus together. Stir in the cream and adjust seasoning with salt and pepper. Reserve chilled.

To assemble:
Place a ring mold in bottom of soup bowl. Fill with avocado mixture. Place tail and claw meat on top. Remove ring mold and fill the rest of the way with asparagus soup. Garnish each with a sprig of parsley.

Wine Pairing:
A Riesling such as the 1988 Dr. F. Weins-Prum Riesling Kabinett Mosel-Saar-Ruwer Wehlener Sonnenuhr.

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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.