September 23, 2005 - Issue 90
The Dishrag
newsletter

IN THIS ISSUE
  1. Dine and Drink Your Way Through Time Out's Favorite Restaurants
  2. Savory Sandwiches for the Back-to-School Season
  3. High School Students to Compete in Johnson & Wales Culinary Challenge
  4. Food Debate: What's So Bad About Processed Foods?
  5. Restaurateurs Hire and Relocate Hurricane Victims in Hospitality Industry
  6. Join us at the San Francisco Rising Stars Revue
  7. Take the StarChefs Culinary Arts Trends Survey
  8. Land a Job at StarChefs Jobfinder Career Fair in San Francisco, October 17th
  9. What's Hot? What's Not? Get On Top of the Latest Culinary Trends
  10. Top 5 Best-Selling Cookbooks
  11. Top 10 Jobs on StarChefs Jobfinder
  12. QuickMeals Recipe for Tomato Confit Tart from the girl and the fig cookbook


    the magazine for culinary insiders www.starchefs.com
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Participate & Enter to Win!

Send us your original cocktail recipe using Pernod, and you and a guest could win a trip to Paris for Pernod's 200th Anniversary Celebration on November 21, 2005. Three finalists will be brought to San Francisco to mix their cocktail in the final judging round to take place at the San Francisco Rising Stars Revue on October 17th.
Submission Deadline: October 3!
Click here.
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1. Dine and Drink Your Way Through Time Out's Favorite Restaurants
In partnership with the Food Bank for New York City, Time Out New York (TONY), the obsessive guide to compulsive entertainment, is hosting its annual Eat Out event, a tasting celebration of fall's hottest dishes around town, Tuesday September 27th 7-10pm. Forty of New York's top restaurants, including Gotham Bar & Grill, Landmarc, and Stanton Social, will be providing samples straight off their menus. To learn more about the event and purchase tickets, go to
http://www.starchefs.com/events/eat_out/html/index.shtml

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2. Savory Sandwiches for the Back-to-School Season
As the demand for all things retro reaches its zenith, childhood staples provide the framework for culinary experimentation. Chefs looking for inspiration this fall need look no farther than the sandwich counter at the nearest cafeteria. Chef Mindy Segal of Hot Chocolate in Chicago includes a number of sandwiches on her menu that breathe gourmet life into a favorite childhood formula. Read more.

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3. High School Students to Compete in Johnson & Wales Culinary Challenge
Johnson & Wales National High School Culinary Challenge offers sophomore, junior, senior and high school graduate students the opportunity to win scholarships to the university through contests that call for creativity and culinary flair. The junior division features a gingerbread house contest, while the senior division involves an original recipe contest -students may enter either the dinner or dessert category under the themes Family Heritage, Healthful and Taste of the States. To learn more about the event, go to
http://www.starchefs.com/cooking_school_finder/html/moredetails.php?id=306

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4. Food Debate: What's So Bad About Processed Foods?
Processed food is tasty, cheap, and convenient - but how bad is it for you? Fast food for all seems like a fabulous technical achievement. Yet critics complain that food processing often benefits the manufacturer first, not the consumer. Added salt, sugar, and fat make food taste good, prompting purchases, even though these fatty foods often lack vitamins, minerals and other necessary nutrients needed for a healthy diet. Read more.
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5. Restaurateurs Hire and Relocate Hurricane Victims in Hospitality Industry
New Orleans is considered by many to be one of the most important food and beverage capitals in the country. In an effort to help victims of Hurricane Katrina we are asking the hospitality community to reach out and hire - and provide relocation assistance - to as many of these displaced individuals throughout the southeast as possible. To participate, go to
http://www.starchefs.com/community/hurricane/index.shtml
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6. Join us at the San Francisco Rising Stars Revue
Savor the best of San Francisco dining as you sample tastings by up-and-coming culinary stars from the top restaurants in town. The San Francisco Rising Stars Revue will take place on October 17th, 2005 from 7-9 pm at Teatro ZinZanni, Pier 29 on the Embarcadero. Tickets are $100 per person in advance or $125 at the door, based on availability. For $150, you can purchase VIP admission that includes a private pre-event reception with Nicolas Feuillatte Palmes d'Or Champagne and caviar. For more information and to purchase tickets, go to
http://www.starchefs.com/chefs/rising_stars/2005/sf/html/index.shtml

Honorees include:

David Bazirgan - Baraka
Stuart Brioza - Rubicon
Chris Cosentino - Incanto
Christophe Hille - A-16
Daniel Humm - Campton Place
Dennis Leary - Canteen
Robbie Lewis - Jardiniere
Melissa Perello - Fifth Floor
Paul Piscopo - XYZ at W Hotel
Pastry Chef Christine Law - Postrio
Pastry Chef Boris Portnoy - Winterland
Pastry Chef Marika Shimamoto Doob - Fifth Floor
Sommelier Jennifer Knowles - Rubicon
Sommelier John Ragan - Campton Place
Bar Chef Duggan McDonnell - Frisson

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7. Take the StarChefs Culinary Arts Trends Survey
Take the StarChefs.com Culinary Trends Questionnaire and tell us your thoughts on emerging trends in culinary arts. You do not have to be an executive chef to complete this survey, but we do encourage all culinary professionals to participate. The questions will take only a few moments of your time and the results will be posted on StarChefs.com to inform you and fellow chefs. Go to
http://www.starchefs.com/survey/takesurvey.php?id=281
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8. Land a Job at StarChefs Jobfinder Career Fair in San Francisco, October 17th
StarChefs.com has organized a JobFinder Career Fair this fall on Monday, October 17th in San Francisco. 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 Fox Restaurant Concepts. Join us later that evening for our Industry-Only Afterparty. Registration for JobSeekers is free. Go to
http://www.starchefs.com/events/career_fair/2005/san_francisco/html/index.shtml
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9. 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 Teatro ZinZanni in San Francisco on Monday, October 17th, 2-3pm, at Pier 29 on the Embarcadero (at Battery). Go to
http://www.starchefs.com/events/career_fair/2005/san_francisco/html/index.shtml

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10. 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. Perfect Recipes for Having People Over
    By Pam Anderson
    Click to View

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

  3. At Home with Michael Chiarello: Easy Entertaining, Recipes, Ideas, Inspirations
    By Michael Chiarello
    Click to View

  4. Cheese: A Connoisseurs Guide to the World's Best
    By David Gibbons and Max McCalman
    Click to View

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

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11. Top 10 Jobs on StarChefs Jobfinder

  1. Executive Sous Chef
    Join Our New Catering Division
    Union Square Hospitality Group
    New York

  2. Assistant Director - Food & Beverage
    Great Opportunity in the Caribbean
    The Ritz-Carlton, St. Thomas
    Caribbean

  3. Pastry Cook
    Experienced Pastry Cook Wanted at Hot New Restaurant
    3030 Ocean
    Florida

  4. Kitchen Manager
    Seeking Excellent Team Leaders
    Legal Sea Foods
    Massachusetts

  5. Working Chef
    Excellent Chef Opportunity with Housing Included
    Hart's Tea & Tarts
    Iowa

  6. Line Cook
    Acclaimed Restaurant Seeking Line Cooks
    Emeril's Restaurant, Orlando
    Orlando

  7. Banquet Cooks
    Cooks Wanted at Luxury Hotel 20 minutes from NYC
    HIlton Pearl River
    New York

  8. Catering Crew
    Join Our Growing Boutique Business
    NuKitchen
    New York

  9. Baker
    Experienced Baker Wanted at Top DC Hotel
    The Ritz-Carlton, Washington D.C.
    D.C.

  10. Manager
    The Modern at the MOMA is Seeking Managers with Fine Dining Experience
    MOMA - Union Square Hospitality Group
    New York

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12. QuickMeals Recipe for Tomato Confit Tart
From the girl and the fig cookbook by Sondra Bernstein (Simon & Schuster, 2004)

Adapted by Starchefs.com

Dough:
2 cups flour
1 teaspoon salt
6 oz. chilled butter, cut into 1-inch cubes
¼ cup cold water

Filling:
3 Roma tomatoes
2 tablespoon olive oil
1 tablespoon chopped thyme
1 tablespoon butter
1 tablespoon chopped garlic
¼ medium onion, diced
2 eggs
1 egg yolk
1½ cups cream
1 tablespoon chopped parsley
2 tablespoon flour
2 ounces cambozola cheese

Method:
Preheat oven to 325º F.

Score the bottoms of 3 Roma tomatoes. In a medium saucepan heat a pot of well salted water, and cook tomatoes until skins just begin to pull away. Immediately submerge in an ice bath or ice cold water. Peel the skins from the tomatoes and remove the stems. Slice the tomatoes into 1/3 inch slices and place them on a lined baking sheet. Season the tomatoes with salt & pepper, drizzle with the olive oil and sprinkle the chopped thyme over the top. Oven roast the tomatoes for at least 20 minutes or until they have lost most of their moisture. Set aside to cool.

To make the tart shell, combine the flour and salt in a food processor and pulse to incorporate. Add the butter and pulse the mixture until it is pea-sized. Add the water and pulse until incorporated. Pour the dough out onto a table and form it into a ball. Wrap the dough with plastic and refrigerate for an hour.

Raise oven temperature to 350º F.

Roll out the dough to fit an 11 inch tart shell. Blind bake the dough for 20 minutes, (cover dough with parchment and dried beans). Remove the parchment and cook for and additional 5 minutes.

Meanwhile, melt the butter in a sauté pan over medium heat and sauté the garlic and onion until translucent. Whisk the eggs, egg yolk, cream and herbs together in a stainless bowl. Add the flour and onion mixture to the eggs and mix well. Fill the tart shell with the mixture. Dot the tart with the cheese. Bake the tart for 10 minutes on sheet tray. Remove and top with tomato confit. Cook for an additional 10 minutes or until set.

Serving Suggestions: Serve with a simple salad or soup.

Wine Pairing: Marsanne

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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