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June 16, 2005 - Issue 84 |
| The
Dishrag newsletter |
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IN THIS ISSUE
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 Give your restaurant the competitive edge of email marketing. Click here for a special StarChefs.com startup offer. |
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| 1. Explore the Flavors of the South
for Father’s Day This Father’s Day, look to the South for inspiration for your celebratory menu – whether at home or in your restaurant. The bold flavors of Southern cuisine – from east to west – take center stage in stylish comfort-foods that will appeal to dads without making them feel too fussed over. Read more. |
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| 2. Wine Books To Get Dad Through
Summer |
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| 3. What’s Hot? What’s
Not? Get On Top of the Latest Culinary Trends |
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| 4. StarChefs.com Jobfinder Career Fair
in Philadelphia, June 21st StarChefs.com has partnered with the US Department of Labor/ ETA Job Corps to host the JobFinder Career Fair on Tuesday, June 21st in Philadelphia. The Career Fair is your opportunity to market yourself to a diverse group of hospitality employers and attend the 'How to Make It' career panel, featuring Jean-Marie Lacroix of Lacroix at the Rittenhouse, Chris Lee of Striped Bass, Franklin Becker of Washington Square, Mark Andelbradt of Morimoto, and Matt Maslowski of Twenty 21. Join us later that evening for our Industry-Only Afterparty hosted by Astral Plane at 1708 Lombard Street starting at 10:30 pm. All attendees must pre-register, bring valid ID and be 21 years of age to attend. Registration for JobSeekers is free. Go to www.starchefs.com/events/career_fair/2005/philly/html/index.shtml |
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| 5. Calling All Rising-Stars StarChefs.com is accepting nominations for Las Vegas, San Francisco and Chicago Rising Stars. These industry awards recognize the country's top up-and-coming chefs, pastry chefs, bar chefs and sommeliers who demonstrate exceptional ability, motivation, and the potential to have a positive long-term impact on the culinary field. Chef candidates are judged on their creativity, presentation, ambition and, ultimately, on the taste of their food. The StarChefs editorial team will select winners with input from their Advisory Board, made up of some of the country's most influential chefs, including Jean-Georges Vongerichten, Daniel Boulud, Norman Van Aken, Todd English and Marcus Samuelsson. Rising Stars will be invited to participate in the StarChefs Rising Stars Revue – a gala tasting event. Now in its third year, The StarChefs Rising Stars Revue has taken place in Boston, Washington DC, Seattle, New Orleans, Los Angeles, Philadelphia, Miami and New York. Click here to nominate. |
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| 6. Columnist Stephanie Zonis Cools
Off With a Mocha Latte Coffee Drink It’s summer, and time for a cold drink. As an admirer of both chocolate and coffee, you’d like something refreshing that combines the two tastes. You’re in luck! Royal Kona has come up with a Mocha Latte Coffee Drink, and the real surprise is that it comes in a can. Read more. |
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| 7. Barberas: Special Attention for
a Middle Child It’s hard being the middle sibling, but in Piedmont, Barbera is making the best of it. Big brother Nebbiolo is a late-ripener that hogs the best vineyard sites, while little sister Dolcetto ripens early and has its own little appellation, Dogliani, to the southwest. But Barbera is very flexible with food, and its high acidity and low tannins mean it’s able to stand up to meat but still pair well with fish and tomato sauces. 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!
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| 9. Top 10 Jobs on StarChefs JobFinder
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| 10. What’s Cooking This Month
on the Food Calender |
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| 11. Behind-the Scenes Photos of New
York Rising Stars |
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| 12. QuickMeals Recipe for Shrimp
Scampi André Yield: 4 servings Ingredients: Method: |
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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. |
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| Newsletter Editor: Amy Tarr |
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| StarChefs
. . . the magazine for culinary insiders |
