1. Chefs From New York’s Indian Restaurants Take the Mystery Out of Their Cuisine
2. NAFEM – A “Fruitful” Event for the Latest in Foodservice Equipment
3. Vineyard 7 & 8: Simple Name, Complex Wine
4. Chef Brian Sheehser Shares His Technique and Recipe for Salt Curing
5. High School Students to Compete in Johnson & Wales Culinary Challenge
6. Jade Range Selects the Winner of the Tools of the Trade Survey
7. StarChefs.com Is Currently On the Lookout for Rising Stars in Los Angeles
8. Take the StarChefs Culinary Arts Trends Survey
9. Tickets to San Francisco Rising Stars Revue are on Sale NOW!
10. Find Your Dream Job at StarChefs.com JobFinder Career Fair San Francisco
11. What’s Hot? What’s Not? Get On Top of the Latest Culinary Trends
12. Top 5 Best-Selling Cookbooks
13. Top 10 Jobs on StarChefs Jobfinder
14. Winning Recipe of the Pernod Crustacean Frustration Recipe Contest
    
    
    the magazine for culinary insiders www.starchefs.com

1. Chefs From New York’s Indian Restaurants Take the Mystery Out of Their Cuisine
Indian food, with its rich and complex nuances, has attracted a fan base in the US that continues to grow. The New York City restaurant scene has witnessed a proliferation of Indian restaurants opening in the past few years, including Bombay Talkie, which serves Indian street food in a fashionable Chelsea setting, and Radha on the Lower East Side, a vegetarian restaurant featuring Indian specialties. American chefs are also looking to classic Indian recipes and dishes for inspiration. But mastering these layered flavors can be challenging. Read more.

2. NAFEM – A “Fruitful” Event for the Latest in Foodservice Equipment
The North American Association of Food Equipment (NAFEM) held their biennial show this month at the Anaheim Convention Center in California. Unlike typical foodservice shows, NAFEM focuses solely on equipment and services for estaurants - no frozen food, no processed food. In short, no distractions. While at NAFEM, StarChefs was invited to the 4th Annual Fruit Ball Classic. No elegant black-tie gala, the Fruit Ball is a down and dirty midnight baseball game with…you guessed it, fruit! Read more.

3. Vineyard 7 & 8: Simple Name, Complex Wine
Vineyards have been popping up in the Spring Mountain District AVA in northern Napa for many years. The producer Vineyard 7 & 8 is a newcomer to the area, but the vineyards themselves were replanted, giving the vines time to mature and dig in. Owners Launny Steffens and Steven Grover bought the property just a few years ago and set their sights high, aiming to make world-class Cabernet Sauvignon and Chardonnay from the grapes growing on their new property. Read more.

6. Jade Range Selects the Winner of the Tools of the Trade Survey
We asked kitchen professionals to tell us what they like and don’t like about their kitchen equipment, and one lucky chef was picked at random to win a stainless steel BBQ. Chef William Koval, Executive Chef of the Joule Urban Resort Hotel in Dallas, TX is the proud new owner of a Jade Range stainless steel professional BBQ. Thank you to everyone who wrote in and shared their opinion.

10. Find Your Dream Job at StarChefs.com JobFinder Career Fair San Francisco
StarChefs.com has organized a JobFinder Career Fair this fall on Monday, October 17th in San Francisco at Teatro ZinZanni, 10am-3pm. The Career Fair is your opportunity to market yourself to a diverse group of hospitality employers, including Ritz-Carlton, Wolfgang Puck Catering, and the W Hotel, as well as 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 or older to attend. Registration for JobSeekers is free. For more information and to register, go to
http://www.starchefs.com/events/career_fair/2005/san_francisco/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

11. 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

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. America’s Test Kitchen Family Cookbook
   By Cook’s Illustrated Editors
   Click to View
   
   
2. Best American Recipes 2005-2006
   Edited by Fran McCullough and Molly Stevens
   Click to View
   
   
3. Don’t Try This at Home: Culinary Catastrophes from the World’s Greatest Cooks and
   Chefs
   By Kimberly Witherspoon and Andrew Friedman
   Click to View
   
   
4. 100 Ways to be Pasta: Perfect Pasta Recipes from Gangivecchio
   By Wanda and Giovanna Tornabene and Carolynn Carreño
   Click to View
   
   
5. Sensational One-Dish Meals: Simpler the Better
   By Leslie Revsin
   Click to View
   

13. Top 10 Jobs on StarChefs Jobfinder

1. Kitchen Manager
   Restaurant seeks experienced kitchen manager
   Hard Rock Cafe
   Hawaii
   
   
2. Restaurant Manager
   Unique and successful restaurant seeks and experienced F&B Manager
   Willows Lodge
   Washington
   
   
3. Director of Event Services
   Join the Marriot team as director of event services
   San Francisco Marriot
   California
   
   
4. Chef de Partie
   Excellent Opportunity for Experienced Chef in the Caribbean
   The Ritz-Carlton, Grand Cayman
   Caribbean
   
   
5. Sous Chef
   Four Diamond Restaurant Seeking Chef with Passion for Food
   Augustine's at Fredericksburg Square
   Virginia
   
   
6. Line Cooks
   Danny Meyer's Popular BBQ Restaurant Needs Line Cooks
   Blue Smoke
   New York
   
   
7. Chef de Partie
   Expand Your Culinary Career in Vegas
   HRC International
   Nevada
   
   
8. Line Cook
   Upscale Gourmet Take-Out Opportunity with Great Benefits
   Market Salamander
   Virginia
   
   
9. Line Cook
   Work Alongside Chef Kerry Heffernan at Eleven Madison Park
   Eleven Madison Park
   New York
   
   
10. Banquet Cook
    Cooks Wanted at Luxury Hotel 20 Min. Outside NYC
    Hilton Pearl River
    New York
    
    

14. Winning Recipe of the Pernod Crustacean Frustration Recipe Contest
StarChefs.com and Pernod are pleased to announce the winner of the Crustacean Frustration Pernod Recipe Contest – Chef Jason Michael Giordano of Café Boulud Palm Beach and his recipe for Poached Oysters with Preserved Lemon, Pernod, and Tomato Confit. Chef Giordano and a guest will be flown to Paris and participate in Pernod’s 200th Anniversary celebrations.

15. Poached Oyster with Preserved Lemon, Pernod, and Tomato Confit
Chef Jason Michael Giordano of Café Boulud Palm Beach – Palm Beach, FL
Adapted by StarChefs.com

Yield: 6 Servings

Ingredients:
½ shallot
½ teaspoon preserved lemon zest, minced
¼ cup Pernod
Splash German Riesling
¼ cup heavy cream

6 Malpeque or quality local oysters
Tomato confit
Pickled fennel
Salt and pepper to taste
½ teaspooon crème fraîche

Method:
Sweat shallots in grapeseed oil until soft, add preserved lemon and continue cooking with no color. Deglaze with Pernod and Riesling and reduce by half. Add cream and simmer to infuse flavor. Remove from heat and add oysters with their liquid to the cuisson. Allow oysters to warm through but do not cook. Remove oysters from liquid and serve over a bed of diced tomato confit with pickled fennel. Season cuisson with salt and pepper and thicken with crème fraîche. Lightly froth with hand blender and coat oysters with the sauce.

We'd also like to congratulate our finalists:

A Modern Classic: Skillet Seared Mussels with Pernod
Chef Brian Reyelt of The Franklin Café–Boston, MA

Most Creative: Poached Lobster, Heirloom Tomatoes and Pernod Crème Brulée
Chef Morou of Signatures – Washington DC

The Crowd Pleaser: Tiger Shrimp with Pernod Cream
Chef Gregg Wangard of Ocean and Vine Restaurant – Santa Monica, CA

Seasonal Standout: Shrimp and Lobster Pan Roast
Chef Jeffrey Segal of Charley O's Restaurant – New York, NY

Honorable Mention: Grilled Black Grouper, Creamy Polenta, Grilled Fennel, Shellfish-Pernod Sauce
Chef Isaac Stewart of Fado Pubs – Atlanta GA

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