August 26, 2005 - Issue 88
The Dishrag
newsletter

IN THIS ISSUE
  1. Pastry on the Curve: The Latest Trends in Desserts
  2. Check out the Culinary Marketplace in Las Vegas at the Global Gaming Expo
  3. Many Ports in a Storm: This Summer Offers Some Remarkable Vintage Ports
  4. Savor the Future of Las Vegas Food at the StarChefs Rising Stars Revue
  5. Chef Anthony Susi of Sage in Boston Shows You How to Cook Sous Vide
  6. Spotlight on Rose Levy Berenbaum, the Quintessential Pastry Cookbook Author
  7. Single White Austrian: StarVintner Jurtschitsch Sonnhof
  8. What's Hot? What's Not? Get On Top of the Latest Culinary Trends
  9. Announcing the 2005 San Francisco Rising Stars!
  10. StarChefs.com Jobfinder Career Fair in Las Vegas, September 13th
  11. Top 5 Best-Selling Cookbooks
  12. Top 10 Jobs on StarChefs JobFinder
  13. QuickMeals Recipe for Strawberry Rhubarb Tart from Pastry Chef Lisa Sherman of the Riverdale Garden Restaurant - Bronx, NY

    the magazine for culinary insiders www.starchefs.com
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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.
Submission Deadline: September 5!
Click here.
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1. Pastry on the Curve: The Latest Trends in Desserts
StarChefs went to the source - surveying over 350 executive pastry chefs and top executive chefs throughout the country, as well as tasting the desserts of top pastry chefs in major culinary destinations across the country, all in an effort to discover the industry's top dessert trends. Here's an overview of our findings. Read more.

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2. Check out the Culinary Marketplace in Las Vegas at the Global Gaming Expo
As part of the Global Gaming Expo in Las Vegas, more than 80 leading food and beverage exhibitors, plus top chefs and food industry executives, will participate in F&B at G2E, a culinary marketplace catering to the burgeoning food and beverage sector of the gaming industry. F&B at G2E will be held at the Las Vegas Convention Center, September 13-15, 2005. For more information about the event, go to
http://www.starchefs.com/events/fb_at_g2e/html/index.shtml

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3. Many Ports in a Storm: This Summer Offers Some Remarkable Vintage Ports
Port may not be a traditional summer drink, but this summer might be a good time to invest in some. All of the major port houses have declared 2003 to be a vintage year, and the wines promise to be remarkable. On the other hand, if you'd like to drink your port right away there are several excellent choices aside from the vintage stuff. 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. Chef Anthony Susi of Sage in Boston Shows You How to Cook Sous Vide
Sous vide, the process of vacuum sealing proteins to allow slow cooking, has become increasingly popular in the past few years. Chef Anthony Susi of Sage in Boston shares the secrets to sous vide with step-by-step instructions, as demonstrated at the 2005 New England Foodservice and Lodging Expo. Read more.
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6. Spotlight on Rose Levy Berenbaum, the Quintessential Pastry Cookbook Author
It is Rose Levy Berenbaum's nature to strive for perfection. Her passion for pastry has translated to an extensive catalogue of cookbooks, which will surely go down as the most comprehensive and steadfast manuals. Read more.
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7. Single White Austrian: StarVintner Jurtschitsch Sonnhof
Pinot Noir is often trumpeted as the best red grape for representing the quality of terroir, that singular expression of geology and microclimate as manifested in a bottle of wine. Among white wines Chardonnay and Riesling vie for the same position, but in Austria the family-run winery Jurtschitsch Sonnhof is pushing the local grape Grüner Veltliner as a strong dark horse in the race. Read more.
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8. 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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9. Announcing the 2005 San Francisco Rising Stars!
The 2005 San Francisco Rising Stars award recipients have been named. These talented chefs will serve their signature dishes at the Rising Stars Revue, a gala tasting event at Teatro ZinZanni on the Embarcadero on October 17, 2005 from 7-9 pm. The honorees are David Bazirgan of Baraka, Stuart Brioza of Rubicon, Chris Cosentino of Incanto, Christophe Hille of A-16, Daniel Humm of Campton Place, Dennis Leary of Canteen, Robbie Lewis of Jardiniere, Melissa Perello of Fifth Floor, Paul Piscopo of XYZ at the W Hotel, Pastry Chef Christine Law of Postrio, Pastry Chef Boris Portnoy of Winterland, Pastry Chef Marika Shimamoto Doob of Fifth Floor, Sommelier Jennifer Knowles of Rubicon, Sommelier John Ragan of Campton Place, and Bar Chef Duggan McDonnell of Frisson. For more information go to http://www.starchefs.com/chefs/rising_stars/2005/sf/html/index.shtml

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10. 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. Key exhibitors include Ritz-Carlton, Wolfgang Puck Catering, and Emeril's. Join us later that evening for our Industry-Only Afterparty at 10:30 pm. Registration for JobSeekers is free. Go to
http://www.starchefs.com/events/career_fair/2005/las_vegas/html/index.shtml
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11. 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: 125 Simple and Delicious Recipes
    By Giada De Laurentiis
    Click to View

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

  3. Cupcakes: From the Cake Mix Doctor
    By Anne Byrn
    Click to View

  4. Your Brick Oven: Building It and Baking In It
    By Russell Jeavons
    Click to View

  5. Susanna Foo Fresh Inspiration: New Approaches to Chinese Cuisine
    By Susanna Foo
    Click to View
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12. Top 10 Jobs on StarChefs JobFinder

  1. Chief Steward
    Help us maintain a clean, organized heart of house
    The Fairmont, Newport Beach
    California

  2. Pastry Cook
    Premium Pantry/Pastry Cook Needed for High End Seafood Restaurant
    3030 Ocean
    Florida

  3. Executive Chef
    Upscale New San Francisco Restaurant Seeks Cutting-Edge Chef
    Monte Cristo Cafe
    California

  4. Purchaser
    Experienced Purchaser Wanted to Join Our Team
    Union Square Hospitality Group
    New York

  5. Executive Sous Chef
    Highly Motivated Sous Chef Wanted
    Restaurant 821
    Delaware

  6. Pastry Chef
    Seeking Pastry Chef with 3-4 Star Experience
    Jean-Georges Management
    New York

  7. Sous Chef
    Royal's / Nine Events
    Great Sous Chef Opportunity for a calm and creative individual
    New York

  8. Catering Crew
    Join Our Growing Company
    NuKitchen
    New York

  9. Line Cooks
    Award-winning Hotel Seeking Line Cooks
    Santa Clara Marriott
    California

  10. Pastry Chef
    Work Alongside Award-Winning Chef Jeffrey Buben
    Vidalia
    Washington D.C.
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13. QuickMeals Recipe for Strawberry Rhubarb Tart from Pastry Chef Lisa Sherman of the Riverdale Garden Restaurant - Bronx, NY
Adapted by Starchefs.com

Yield: 8 Servings

Ingredients:
Filling:
4 cups rhubarb, cleaned and chopped
2 cups strawberries, cleaned and sliced
1 cup sugar
1 teaspoon cinnamon
2 Tablespoons cornstarch

Tart Dough:
2 cups flour
½ teaspoon salt
6 ounces butter, small pieces, chilled
1 ½ cups ice cold water

Method:
For Filling:
Place all the ingredients in a bowl and toss together.

For Tart Dough:
Place flour and salt in a bowl and mix well. Add butter, mixing well until all butter is incorporated. Add water slowly until all the dough is pulled together. Do not over-mix the dough once you have added the water. Place dough in the cooler and let sit for at least 4 hours.

Preheat oven to 350°F. Take the dough from the cooler and split in half. Roll out one piece and place in bottom of pan, the other piece roll out and cut into strips to make lattice top. Place filling in pan over the dough, and lattice the top of the pie with dough strips. Bake for 45 minutes and remove from oven. Let cool and serve.

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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