May 6, 2005 - Issue 83
The Dishrag
newsletter

IN THIS ISSUE
  1. Make Mother’s Day with Recipes from Chef Joël Antunes of JOËL in Atlanta
  2. Deciphering California Wine Labels
  3. Who are the Winners of the 2005 James Beard Foundation Awards?
  4. Taking Stock of the Latest Organic and Natural Foods Trends
  5. The Great American Dessert Expo to Showcase Exotic and “Different” Desserts!
  6. More Movies That Will Drive You to Drink
  7. Top 5 Best-Selling Cookbooks
  8. Top 10 Jobs on StarChefs JobFinder
  9. Slow Food Honors Nutrition and Wellness Pioneer Ann Cooper at First Annual Benefit
  10. QuickMeals Recipe for Prawns and Clams in Thai Green Curry from Chef Gary Robins of The Biltmore Room – New York, NY


    If you like food. A lot. Visit www.starchefs.com
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1. Make Mother's Day with Recipes from Chef Joël Antunes of JOËL in Atlanta
Mother’s Day is an opportunity to conjure classy and elegant menus with recipes that will make well-deserving moms feel like royalty in your restaurant. Chef Joël Antunes of JOËL in Atlanta, GA, spins Mediterranean and Asian influences into his French cooking to create dishes that will delight any mother. Read more.
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2. Deciphering California Wine Labels
What exactly does a California wine label tell you? If it says Napa, it must come from Napa Valley, right? Not necessarily. Here are a few tips to decoding the labels without getting a headache. Read more.

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3. Who are the Winners of the 2005 James Beard Foundation Awards?
The James Beard Foundation Award winners were announced on Monday, May 2. The gala awards ceremony in New York City included a heartfelt tribute to Julia Child. Click here for a full list of winners, including video clips of acceptance speeches. Read more.

LIFETIME ACHIEVEMENT AWARD
Jacques Pepin

Cookbook author and television cooking show host, Dean of Special Programs at The French Culinary Institute

WILLIAMS SONOMA HUMANITARIAN AWARD
Judy Wicks

President, the White Dog Cafe Foundation
Proprietor, White Dog Cafe
3420 Sansom Street
Philadelphia, PA

KITCHENAID COOKBOOK OF THE YEAR: RICK STEIN’S COMPLETE SEAFOOD
Author: Rick Stein

Publisher: Ten Speed Press
Editor: Lorena Jones

WATERFORD WEDGWOOD OUTSTANDING RESTAURATEUR AWARD
Danny Meyer

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

ALL-CLAD COOKWARE OUTSTANDING CHEF AWARD
Mario Batali

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

ILLY BEST NEW RESTAURANT
Per Se

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

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4. Taking Stock of the Latest Organic and Natural Foods Trends
Columnist Stephanie Zonis reports on the country’s largest trade show for organics/naturals, with everything from dietary supplements to personal care products to foods. Read more.
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5. The Great American Dessert Expo to Showcase Exotic and "Different" Desserts!
The Third Annual Great American Dessert Expo, the only trade show dedicated exclusively to the multi-billion dollar dessert industry, will take place June 3-5, 2005 at the Las Vegas Convention Center. Don’t miss Antoinette Bruno, CEO and Editor-in-Chief of StarChefs.com, discussing what's hot and what's not in pastry, as well as tips on how you can use the latest trends in pastry to achieve success in your restaurant. Click here for more info and to register.
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6. More Movies That Will Drive You to Drink
From StarChefs Wine Editor, Jim Clarke, a tongue-in-cheek look at what sort of films Hollywood might bring us if the wine movie trend grows beyond Sideways and Mondovino. 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. Molto Italiano: Simple Italian Recipes for Cooking at Home
    By Mario Batali


  2. Everyday Italian: 125 Simple and Delicious Recipes
    By Giada De Laurentiis


  3. Eat This Book: Cooking with Global Fresh Flavors
    By Tyler Florence


  4. Cupcakes: From the Cake Mix Doctor
    By Anne Byrn


  5. Paula Deen & Friends: Living It Up Southern Style
    By Paula Deen and Martha Nesbit
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8. Top 10 Jobs on StarChefs JobFinder

  1. Teaching Assistant
    New England Culinary Institute
    Vermont
    Teaching Assistant Wanted to Join the Staff at NECI


  2. Sommelier
    Shintaro - The Bellagio Resort
    Nevada
    Experienced Sommelier Wanted at Upscale Japanese Restaurant


  3. Cook/Recent Culinary Graduate
    Aster Restaurant
    Virginia
    Fine Dining Restaurant Willing to Train the Right Candidate


  4. Executive Chef
    MICHAEL MINA - The Bellagio Resort
    Nevada
    Award Winning Restaurant Seeking Top Chef


  5. Sous Chef
    Sir Francis Drake Hotel
    California
    Top San Francisco Hotel Seeking Sous Chef


  6. Garde Manger Chef
    Camp Wayne
    Pennsylvania
    Great Summer Job Opportunity!


  7. Marketing Internship
    StarChefs.com
    New York, NY
    Get Hands-on Experience in Marketing for THE Online Magazine for Culinary Insiders!


  8. Sushi Chefs
    Nobu 57
    New York
    Highly Anticipated New Restaurant Seeking Sushi Chefs


  9. Cheese Affinage Intern
    Artisanal
    New York
    Great Internship Opportunity for Cheese-Lovers


  10. Sous Chef
    Bin 54
    North Carolina
    Sous Chef Wanted at New Upscale Restaurant
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9. Slow Food Honors Nutrition and Wellness Pioneer Ann Cooper at First Annual Benefit
Slow Food USA, along with Alice Waters and Marcia Gay Harden will honor pioneering school nutrition consultant and author, Ann Cooper, at the first annual benefit on May 25, 2005 in Brooklyn, NY. Click here for more info and to buy tickets.

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10. QuickMeals Recipe for Giant Prawns and Clams in Thai Green Curry
Chef Gary Robins of The Biltmore Room – New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:
2 pounds jumbo shrimp, peeled and de-veined
2 pounds Manila clams
2 Tablespoons vegetable or olive oil
1 batch green curry paste, recipe follows (You may substitute 4 Tablespoons store-bought Thai green curry paste -- Mae Ploy brand is excellent)
1 cup dashi or substitute vegetable or chicken stock
1 cup unsweetened Thai coconut milk
½ cup heavy cream
2 scallions, sliced thinly
Cilantro sprigs for garnish

Method:
Wash the shrimp and clams under cold running water.

Place the oil into an 8-12 quart pot and warm over moderate heat for 3 minutes. Whisk the curry paste into the oil and cook, stirring constantly, for half a minute, until fragrant. Stir in the stock, increase the heat to high and bring to a boil. Add the shrimp and clams, season with salt and cover. Cook the shrimp and clams for about 4 minutes or just until the clams start to pop open.
Remove the shellfish from the pot using a slotted spoon, reserving the liquid in the pot, and divide the shellfish evenly between 4 large bowls, and cover to keep warm.

Stir the coconut milk and heavy cream into the pot, bring to a boil, and reduce the liquid by a third, cooking for about 3-5 minutes. Adjust the seasoning with salt if necessary. Ladle green curry broth evenly over the shrimp and clams, garnish with sliced scallions and cilantro. Serve accompanied with a steaming bowl of jasmine rice and baby bok choy.

Thai Green Curry Paste
Ingredients:

5 Thai green chilies, stemmed and halved
4 jalapeño chilies, stemmed and quartered
Half a small green pepper, stem and seeds removed
2 shallots, peeled and diced
3 cloves garlic, halved
1 (2-inch) piece ginger, peeled and diced
1 stalk lemongrass, tough outer leaves removed, cut into 1/2-inch lengths
1/2 cup coarsely chopped cilantro leaves and soft stems
2 Tablespoon fish sauce
1/4 cup water

Method:
Combine Thai chilies, jalapeños, green pepper, shallots, garlic, ginger, lemongrass, cilantro, fish sauce and water in a blender. Process until mixture has a uniform but coarse consistency. Remove curry paste from the blender and proceed with recipe as directed. (Note: Chef Robins uses entire yield. If substituting purchased curry paste, use only 4 Tablespoons because product is more concentrated.)

Wine Pairing:
An off-dry German Riesling such as the H. Zilliken "Butterfly" Estate Riesling Halbtrocken 2003.

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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.