August 12, 2005 - Issue 87
The Dishrag
newsletter

IN THIS ISSUE
  1. Sunny Cocktails and Seafood Snacks for Summer Entertaining
  2. Mondovino: The New “How-To” in Wine Commentary
  3. Beer Ice Cream: Turning a Tall Frosty One into a Cute Quenelle
  4. Savor the Future of Las Vegas Food at the StarChefs Rising Stars Revue
  5. Barbara Scott-Goodman Offers Creative Ways to Accessorize Summer Salads
  6. Spotlight on Sommelier Sandy Block, VP of Beverages for Legal Sea Foods
  7. Beat the Heat with August Food Events Around the Country
  8. Chef Tony Liu of August in NYC Creates Farm Fresh Vegetable Dishes
  9. StarChefs’ Pernod Seafood Rescue - Chef Recipe Contest
  10. What’s Hot? What’s Not? Get On Top of the Latest Culinary Trends
  11. StarChefs.com Jobfinder Career Fair in Las Vegas, September 13th
  12. Top 5 Best-Selling Cookbooks
  13. Top 10 Jobs on StarChefs JobFinder
  14. QuickMeals Recipe for Caramelized Maine Lobster with Vanilla Tapioca Risotto
    from Chef Morou Ouattara of Signatures - Washington, D.C.



    the magazine for culinary insiders www.starchefs.com
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1. Sunny Cocktails and Seafood Snacks for Summer Entertaining
One of the greatest gifts of summer is the abundance of fresh fruits and vegetables that ripen to juicy perfection under the nurturing rays of the sun. Mixologists from New York to Las Vegas use summer’s fruits and vegetables in inventive cocktails, and chefs pair them with stylish seafood bites to create sleek, refreshing summer entertaining menus. Read more.

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2. Mondovino: The New “How-To” in Wine Commentary
Wine snobbery is an old and ugly pastime. Fortunately, it has been in eclipse of late; many Americans have taken to wine and put its pretensions aside, driving per capita consumption in the U.S. higher than it has ever been. Mondavi’s wines, among others, are very popular. Do we really want a new breed of wine snob, telling all those novice wine drinkers that they’re wrong to enjoy it? Read more.

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3. Beer Ice Cream: Turning a Tall Frosty One into a Cute Quenelle
It’s no revelation that chefs are finding new inspiration for their desserts from the myriad savory ingredients in the kitchen used for the rest of the menu. Now the bar is fair game, and more specifically, the keg. Pioneering chefs like Joël Antunes in Atlanta, as well as Eric Bertoia and Galen Zamarra in New York, are churning out batches of brew-flavored ice cream, an unusual application of America’s favorite beverage. Read more.

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4. Savor the Future of Las Vegas Food at the StarChefs Rising Stars Revue
Glimpse the future of Las Vegas dining as you savor tastings by up-and-coming culinary stars from the top restaurants in town. The Las Vegas Rising Stars Revue will take place on September 13th, 2005 from 7-9 pm at Caears Palace. Tickets are $100 per person in advance or $125 at the door, based on availability. For $200, you can purchase VIP admission that includes a private pre-event reception with Nicolas Feuillatte Palmes d’Or Champagne and Paramount caviar. For more information, as well as biographies and insightful interviews with all of the Las Vegas Rising Stars, go to
http://www.starchefs.com/chefs/rising_stars/2005/las_vegas/html/index.shtml
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5. Barbara Scott-Goodman Offers Creative Ways to Accessorize Summer Salads
Salads are the little black dress of the food world – they are dependable, never go out of favor, can stand alone, or be accessorized with the season’s latest fruits and vegetables. Cookbook author Barbara Scott-Goodman’s latest entry, Sensational Salads, offers unique variations on summer staples, as well inventive and unexpected salad combinations. Read more.
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6. Spotlight on Sommelier Sandy Block, VP of Beverages for Legal Sea Foods
Sommelier Sandy Block is one of only 20 Americans to have achieved the prestigious title of Master of Wine. His dedication and nose for fine wine has paid off: last year he became the Vice President of Beverage Operation for Legal Sea Foods, where he manages the 30-restaurant seafood company’s wine program. Read more.
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7. Beat the Heat with August Food Events Around the Country
Here's a glimpse of just some of the food events throughout the United States planned for the month of August. For a complete listing of events with contact information, purchase a one-year email subscription and you'll receive a bi-weekly update of all food events scheduled from now through 2005. Go to
http://www.starchefs.com/events/food_calendar/html/2005/calendar_aug.shtml
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8. Chef Tony Liu of August in NYC Creates Farm Fresh Vegetable Dishes
No one is more in tune with the rhythm of the summer market schedule than Chef Tony Liu of August, who incorporates farm fresh vegetables dishes into his seasonal summer restaurant menu. We’ve picked a few of our favorites to highlight the many ways that summer vegetables can be used in seasonal menus. Read more.
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9. 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
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10. 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
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11. 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. Registration for JobSeekers is free.
Go to http://www.starchefs.com/events/career_fair/2005/las_vegas/html/index.shtml
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12. 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. Lulu’s Provencal Table
    By Richard Olney
    Click to View

  2. Elegant Comfort Food from Dorset Inn: Traditional Cooking from Vermont’s
    Continuously Operating Inn
    By Jane and Michael Stern
    Click to View

  3. Jane and Michael Stern’s Roadfood
    By Jane and Michael Stern
    Click to View

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

  5. El Bulli: 1998-2002
    By Ferrán Adrià and Juli Soler
    Click to View
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13. Top 10 Jobs on StarChefs JobFinder

  1. Pastry Sous Chef
    Experienced Pastry Sous Chef Wanted to Join Top Hotel
    The Ritz-Carlton, Phoenix
    Arizona

  2. Restaurant / Kitchen Manager
    Great Benefits, Pay & Opportunity for Growth!
    Houston's
    All US

  3. Director - F&B
    Top Level Management Position Available
    The Ritz-Carlton, Marina del Rey
    California

  4. Line Cook
    Food Service Business Seeking Committed Individuals
    NuKitchen
    New York

  5. Pastry Cook
    Upscale Hotel Seeking Pastry Cooks
    The Ritz-Carlton, Tyson's Corner
    Virginia

  6. Assistant Chef
    Work in Vegas at Five-Diamond Resort
    The Bellagio Resort
    Nevada

  7. Line Cook
    Opportunity at Top South Beach Restaurant
    Nikki Beach
    Florida

  8. Line Cook
    Luxury Hotel Seeking Line Cooks
    The Ritz-Carlton, Jupiter
    Florida

  9. Director of Culinary Operations
    Individual Wanted to Shape Our Culinary Brand
    Real Mex Restaurants
    California

  10. Chief Steward
    Upscale Hotel Seeking Team Leader with Experience
    The Fairmont, Newport Beach
    California
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14. QuickMeals Recipe for Caramelized Maine Lobster with Vanilla Tapioca Risotto from
Chef Morou Ouattara of Signatures - Washington, D.C.
Adapted by Starchefs.com

Yield: 4 Servings

Ingredients:
Vanilla Tapioca Risotto:
2 cups tapioca
2 Tablespoons olive oil
2 Tablespoons finely diced onion
1 teaspoon minced garlic
1 vanilla bean, cut lengthwise, or ½ teaspoon vanilla extract
½ cup white wine
3 cups chicken stock, warm
¼ cup corn kernels
2 Tablespoons mascarpone cheese
2 teaspoons butter
1 teaspoon chopped parsley
Salt and pepper to taste

Caramelized Lobster:
4 Tablespoons olive oil
4 small lobsters, halved lengthwise
1 teaspoon chopped parsley
Salt and pepper to taste

Method:
For Tapioca Risotto:
Rinse tapioca under cold running water for 5 minutes. Heat oil in a medium saucepan over moderate heat. Sauté onion for 3 minutes. Add garlic and cook for 1 minute. Add tapioca and vanilla. Cook for 3 minutes. Deglaze pan with white wine. Cook until almost dry. Add chicken stock and cook until tapioca is tender, about 5 minutes. Add corn, mascarpone cheese, butter, and parsley. Season with salt and pepper to taste.

For Caramelized Lobster:
Preheat oven to 400º F. Heat oil in a very large sauté pan over moderately high heat. Season cut side of lobster with parsley, salt and pepper. Place lobster in pan and sauté for 2 minutes. Transfer sauté pan directly to oven. (Alternately, sauté lobster in batches. Set sautéed lobster halves, cut-side down, in a roasting pan or rimmed baking sheet.) Roast lobsters for an additional 5 minutes, or until cooked through. Remove from oven and serve with Vanilla Tapioca Risotto.

Wine Pairing:
The richness of this dish will be complemented, but not overpowered, by the full-bodied and balanced Grgich Hills Napa Valley Chardonnay, 2002.

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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 . . . the magazine for culinary insiders