July 22, 2005 - Issue 86
The Dishrag
newsletter

IN THIS ISSUE
  1. StarChefs Announces Line-Up for Las Vegas Rising Stars Revue
  2. Cool Careers: John Egnor, Foodservice Design Consultant
  3. Winemakers Mix It Up on the South African Cape
  4. El Bulli: 1998-2002, Mastermind Ferrán Adrià’s Retrospective Cookbook
  5. StarChefs’ Pernod Seafood Rescue - Chef Recipe Contest
  6. From the Beach, for the Beach: A Mix of Wines for Summer Entertaining
  7. What’s Hot? What’s Not? Get On Top of the Latest Culinary Trends
  8. StarChefs.com Jobfinder Career Fair in Las Vegas, September 13th
  9. Top 5 Best-Selling Cookbooks
  10. Top 10 Jobs on StarChefs JobFinder
  11. QuickMeals Recipe for Strawberry Shortcake with Cream Biscuits and Crème Fraîche
    from Chef Marc Murphy of LandMarc—New York, NY


    the magazine for culinary insiders www.starchefs.com
........................................................................

Are you a kitchen professional who takes your cooking equipment seriously? Take the StarChefs.com Tools of the Trade Range Survey to share your opinions about ranges for inclusion in our Tools of the Trade Feature, and enter to win a 30-inch, stainless steel professional BBQ. Click here.
........................................................................
1. StarChefs Announces Line-Up for Las Vegas Rising Stars Revue
StarChefs.com is thrilled to announce the 2005 Las Vegas Rising Stars. This list represents the brightest up-and-coming culinary stars from the top restaurants in Vegas. Join us as we celebrate their talents with a gala walk-around tasting on September 13th at Caesars Palace, from 7-9pm. Tickets are $100 per person in advance, $125 at the door. To purchase tickets, go to
http://www.starchefs.com/chefs/rising_stars/2005/las_vegas/html/index.shtml

Honorees include:
Richard Chen - Wing Lei at Wynn Las Vegas
Sean GriffinNeros at Caesars Palace
Martin Heierling Sensi at Bellagio
Eric Klein - SW Steakhouse at Wynn Las Vegas
Jeremy Lieb - Le Cirque at Bellagio
Steve ManninoOlives at Bellagio
Sven MedeNobhill at MGM Grand
Bryan OgdenBradley Ogden at Caesars Palace
Vincent Pouessel Aureole at Mandalay Bay
Philippe Rispoli Daniel Boulud Brasserie at Wynn Las Vegas
Jacques Van Staden Alizé at the Palms
Pastry Chef Tammy AlanaAlizé at the Palms
Pastry Chef Kenny Magana Sensi at Bellagio
Pastry Chef Ralph PerrazzoBradley Ogden at Caesars Palace
Bar Chef Drew LevinsonBellagio
Sommelier Luis DeSantosWolfgang Puck Fine Dining Group

........................................................................

2. Cool Careers: John Egnor, Foodservice Design Consultant
As President of JEM Associates, a kitchen and restaurant design firm specializing in outfitting kitchens for the gaming industry, John Egnor gets to create professional dream kitchens for a living. Egnor oversees kitchen design projects, from conceptualization to implementation, for gaming industry giants such as Foxwoods Casino in Connecticut and The Paris Hotel in Las Vegas. In an interview with StarChefs, Egnor discusses his path to success, as well as developing trends in the foodservice and kitchen design business. Read more.

........................................................................

3. Winemakers Mix It Up on the South African Cape
While most of the New World is devoted to selling varietal wines based around a single grape, some producers in South Africa are trying to rally around the idea of marketing a blend. They’ve already agreed on three points: the wine’s red, the name is “Cape Blend,” and the grapes come from…the Cape. The rest is kind of up in the air. Read more.

........................................................................
4. El Bulli: 1998-2002, Mastermind Ferrán Adrià’s Retrospective Cookbook
Ferrán Adrià has been a pioneer in the field of culinary arts for more than two decades. And now, with the publication of his culinary tome, El Bulli: 1998-2002, readers can explore the practices and theories behind Adrià’s legendary restaurant, El Bulli. A true collector’s item, the book features full-color photographs and detailed analyses of the development, philosophy, and technique of each dish. At Jessica’s Biscuit® eCookbooks, you can purchase a boxed set that includes the main volume, detailed Users Guide, and an interactive CD containing each recipe, numbered and catalogued by year, all for $210, a $140 value off the list price. To pre-order this specially priced boxed set, go to www.ecookbooks.com
........................................................................
5. StarChefs’ Pernod Seafood Rescue - Chef Recipe Contest
Crustacean frustration? Pernod to the rescue! America's best chefs know that Pernod, the international anise spirit, is a perfect match for seafood. Send us your original seafood recipe using Pernod, and you and a guest could hook a trip to Paris for Pernod's 200th Anniversary Celebration on November 21, 2005. The winning recipe will also be published on StarChefs.com. Note: You must be at least 21 and employed in a professional kitchen in the United States to participate. Your submission needs to include a recipe including title, yield, ingredients, quantities, and thorough instructions, a digital photo of the dish, and a digital head shot photo. To enter, Go to
http://www.starchefs.com/survey/takesurvey.php?id=241
........................................................................
6. From the Beach, for the Beach: A Mix of Wines for Summer Entertaining
Many wine regions make good vacation destinations, but only a few speak of summer and the beach. The best example in the U.S. isn’t even in California; it’s in New York. Each summer, New Yorkers – well-heeled New Yorkers, at least – head out to the Hamptons on Long Island to party and take in the sun. Now that the Cosmo has receded from popularity a bit, they’ve probably noticed that there are a number of good wines being made right next door. And if they haven’t, they should have. Read more.
........................................................................
7. What’s Hot? What’s Not? Get On Top of the Latest Culinary Trends
After touring the country from coast to coast, meeting hundreds of chefs and tasting their food, StarChefs Editor-in-Chief Antoinette Bruno has her finger on the pulse of the latest culinary trends. Come join us as she discusses her experiences at the “What’s Hot? What’s Not?” seminar at the Global Gaming Expo – F&B at G2E in Las Vegas on Wednesday, September 14th, 11:30am-12:30pm, at the Las Vegas Convention Center. Go to
http://www.starchefs.com/events/career_fair/2005/las_vegas/html/index.shtml
........................................................................
8. StarChefs.com Jobfinder Career Fair in Las Vegas, September 13th
StarChefs.com has organized a JobFinder Career Fair this fall on Tuesday, September 13th in Las Vegas. 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. Join us later that evening for our Industry-Only Afterparty 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
http://www.starchefs.com/events/career_fair/2005/las_vegas/html/index.shtml
........................................................................

9. 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. Glorious French Food: A Fresh Approach to the Classics
    By James Peterson
    Click to View

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

  3. Local Flavors: Cooking and Eating from America’s Farmers’ Markets
    By Deborah Madison
    Click to View

  4. Blue Plate Specials and Blue Ribbon Chefs: The Heart and Soul of America’s Great Roadside Cafes
    By Jane and Michael Stern
    Click to View

  5. Metropolitan Bakery: Artisan Breads, Pastries, and Desserts from Philadelphia’s Premier Bakery
    By James Barrett and Wendy Smith Born
    Click to View
........................................................................

10. Top 10 Jobs on StarChefs JobFinder

  1. Line Cook
    Do you like to ski? If so, this job is for you!
    Vail Resorts
    Colorado

  2. Sommelier
    Todd English's Olives is Seeking an Experienced Sommelier
    Olives
    Nevada

  3. Manager
    Management Opportunity at Popular Danny Meyer Restaurant
    Blue Smoke
    New York

  4. Line Cook
    Emeril's in Orlando is Looking for Top Line Cooks
    Emeril's Orlando
    Florida

  5. Banquet Chef
    Work in Beautiful Carmel!
    Carmel Valley Ranch
    California

  6. General Manager
    New Restaurant Outside of DC Seeking GM
    Anonymous
    Virginia

  7. Pastry Cook
    Pastry Opportunity at Three-Star NYC Restaurant
    Tabla Restaurant
    New York

  8. Restaurant Manager
    Manager Wanted at Upscale Dining Establishment in Resort Town
    Michael's on the Hill
    Vermont

  9. Cook
    Four-Star Hotel Seeking Cook
    Windsor Court Hotel
    Louisiana

  10. Hostperson
    Hostperson Wanted Top Luxury Beach Resort
    The Ritz-Carlton, Naples
    Florida
........................................................................

11. QuickMeals Recipe for Strawberry Shortcake with Cream Biscuits and Crème Fraîche
Chef Marc Murphy of LandMarc - New York, NY
Adapted by StarChefs.com

Yield: 4 Servings

Ingredients:
Strawberry Filling:
1 pint strawberries, hulled and quartered
¾ cup sugar
½ vanilla bean, split lengthwise
1 lemon peel
½ cup crème fraîche for serving

Biscuits:
1 cup all-purpose flour
1¼ teaspoons baking powder
½ Tablespoon sugar
¼ teaspoon salt
¾ cup heavy cream

Method:
For Strawberry Filling:
Combine strawberries, sugar, vanilla bean and lemon peel in a medium saucepan and cook over medium heat for 20 minutes, until mixture begins to thicken. Transfer to a bowl and let cool.

For Biscuits:
Preheat oven to 350° F. Line a cookie sheet with parchment paper. Combine flour, baking powder, sugar and salt in a medium mixing bowl. Add cream to flour mixture in ¼ cup increments and mix with a wooden spoon to combine, until it becomes thick and doughy. Knead dough gently against the side of the bowl four or five times to incorporate all the flour. Roll or pat out dough to about 1½ - inch thickness. Cut in rounds to make 4 biscuits. Transfer to the prepared cookie sheet and bake for 15 minutes or until golden brown. Allow biscuits to cool on a rack before serving.

To Serve:
Whip crème fraîche with a handheld electric mixer or balloon whisk until it forms soft peaks. Slice each biscuit in half. Spoon some of the strawberry filling over one half of each biscuit, and top with remaining biscuit half. Place a dollop of crème fraîche on the side and serve immediately.

........................................................................

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

........................................................................
Newsletter Editor: Amy Tarr
........................................................................
StarChefs . . . the magazine for culinary insiders