October 21, 2005 - Issue 92
The Dishrag
newsletter

IN THIS ISSUE
  1. Pastry Chefs Get in the Halloween Spirit
  2. Celebrate Chicago’s Exciting Food & Wine Scene at Kendall College
  3. Secret Liqueurs from the 18th Century to Keep You Warm as Winter Approaches
  4. Cool Careers: Robert Simmelink, Executive Chef for Alto-Shaam, Inc.
  5. Announcing the 2005 Chicago Rising Stars!
  6. Chefs Flock to the Greenmarket for Fresh Fall Vegetables
  7. StarChefs.com Is Currently On the Lookout for Rising Stars in Los Angeles
  8. Take the StarChefs Culinary Arts Trends Survey
  9. Top 5 Best-Selling Cookbooks
  10. Top 10 Jobs on StarChefs Jobfinder
  11. StarChefs Announces the Winner of the Pernod Mixing Magic Contest



    the magazine for culinary insiders www.starchefs.com
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1. Pastry Chefs Get in the Halloween Spirit
Children aren’t the only ones who enjoy a little Halloween merriment – host an adult-only late night dessert fest, featuring fun and sophisticated pastry creations. Pastry Chefs Liz Steffey of Andaluca at the Mayflower Park Hotel in Seattle, Karen DeMasco of Craft in New York, and Angela Tustin of Plate in Philadelphia share their sweet recipes to get in the spirit of All Hallow's Eve. Read more.

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2. Celebrate Chicago’s Exciting Food & Wine Scene at Kendall College
The Third Annual Chicago Wine and Food Festival will be held from October 21-23 at The Peninsula Chicago and Kendall College and will benefit local organizations including Pediatric AIDS Chicago and Greater Chicago Food Depository. The Chicago Wine and Food Festival Foundation was created to heighten the awareness of Chicago's culinary community. For more information and to purchase tickets, go to
http://www.starchefs.com/events/chicago_wff/2005/index.shtml

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3. Secret Liqueurs from the 18th Century to Keep You Warm as Winter Approaches
Coca-Cola isn’t the only drink with a secret recipe. In fact, the “liqueur” shelf in any bar is filled with mysterious draughts, often made from a simple base liquor but imbued with a complex mix of ingredients that has kept them from being duplicated by other companies. Several of them are rich, bittersweet, and perfect for autumn, when their warming effects serve as an Indian summer for the palate. Read more.

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4. Cool Careers: Robert Simmelink, Executive Chef for Alto-Shaam, Inc.
As Executive Chef and Business Development Manager for Alto-Shaam Inc., a leading foodservice equipment manufacturer, Robert Simmelink wears many different hats and loves them all. Testing, teaching, designing, and consulting, Robert rarely has a routine day. Read more.

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5. Announcing the 2005 Chicago Rising Stars!
StarChefs.com is proud to announce the 2005 Chicago Rising Stars. This list represents the brightest up-and-coming culinary stars from the top restaurants in Chicago. Join us as we celebrate their talents with a gala walk-around tasting on December 13th at The Fairmont Chicago Hotel, from 7-9pm. Tickets are $85 per person in advance, $95 at the door. For more information and to purchase tickets, go to
http://www.starchefs.com/chefs/rising_stars/2005/chicago/html/index.shtml

Honorees include:
Homaro Cantu - Moto
Graham Elliot BowlesAvenues at the Peninsula Hotel
Paul Verant Vie
Missy Robbins - Spiaggia
Gene Kato - Japonais
Todd Steinmk
Jason Hammel and Amalea TshildsLula Café
Pastry Chef Tara LaneBlackbird
Pastry Chef Mindy SegalHot Chocolate
Pastry Chef Alex Stupak Alinea
Bar Chef Adam SegerNacional 27
Sommelier Fernando BetetaNoMi at the Park Hyatt Hotel
Host Chef Noah BekofskyAria at The Fairmont Chicago Hotel

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6. Chefs Flock to the Greenmarket for Fresh Fall Vegetables
Likes kids in a candy shop, chefs are combing their local greenmarkets to get the first crack at this season’s fresh fall vegetables. Brussels sprouts, chanterelles, eggplant, and squash are just a few offering of the autumnal harvest. Fall vegetables are best presented as accompaniments to hearty cuts of meat like short ribs, adding vivid flavor and bold color to a well-rounded platter. Read more.
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7. StarChefs.com Is Currently On the Lookout for Rising Stars in Los Angeles
StarChefs.com is accepting nominations for Los Angeles Rising Stars. These industry awards recognize the country’s top up-and-coming chefs, pastry chefs, bar chefs and sommeliers who demonstrate exceptional ability, motivation, and the potential to have a positive impact on the culinary field. To nominate any chef, pastry chef, bar chef or sommelier in Los Angeles, go to
http://www.starchefs.com/survey/takesurvey.php?id=141
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8. 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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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. Mexican Every Day: Easy, Full-Flavored, Tradition-Packed
    By Rick Bayless and Deann Groen Bayless
    Click to View

  2. Sara’s Secrets for Weeknight Meals
    By Sara Moulton
    Click to View

  3. America’s Test Kitchen Family Cookbook
    By Cook’s Illustrated Authors
    Click to View

  4. Best Recipes in the World: More Than 1,000 International Dishes to Cook at Home
    By Mark Bittman
    Click to View

  5. At Home With Michael Chiarello: Easy Entertaining, Ideas, Recipes, Inspiration
    By Michael Chiarello
    Click to View

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10. Top 10 Jobs on StarChefs Jobfinder

  1. Kitchen Manager
    Join the Legal Sea Foods Family!
    Legal Sea Foods
    Massachusetts

  2. General Manager
    GM Opportunity at Fine Dining Restaurant
    Lark Creek Inn
    California

  3. Chef de Partie
    Top Chef Needed in Los Angeles
    HRC International
    California

  4. Assistant Stewarding Manager
    Luxury San Francisco Hotel is Seeking Someone with F&B Experience
    Westin St. Francis

  5. Banquet Cook
    Cooks Wanted at Top Destination Resort
    Vail Cascade Resort
    Colorado

  6. Dining Room Manager
    Award-Winning Restaurant Seeking Manager with Experience
    Susanna Foo
    Pennsylvania

  7. Chef de Cuisine
    Experienced Chef Wanted for Upscale Restaurant
    Anonymous
    Georgia

  8. Information Systems Manager
    Join Danny Meyer's Acclaimed Team in New York
    Union Square Hospitality Group
    New York

  9. Sommelier
    James Beard Award-Winning Chef Seeking Top Sommelier
    JOEL Restaurant
    Georgia

  10. Hostperson
    Hostperson Position Available at Luxury Lakeside Retreat
    The Woodmark Hotel
    Washington

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11. StarChefs Announces the Winner of the Pernod Mixing Magic Contest

This fall, StarChefs invited mixologists, bartenders and bar chefs across the country to participate in the Pernod Mixing Magic Cocktail Contest and create an original Pernod cocktail.

The competition was fierce, and the use of Pernod was certainly creative. The first round of judging took place at the Flatiron Lounge in New York City, where master bar chef Julie Reiner mixed the recipes of 30 original cocktails. Our top three finalists – David Nepove of Enrico’s Restaurant - San Francisco, CA, Vincenzo Marianella of Providence - Los Angeles, CA, and Franklin Becker of Washington Square - Philadelphia, PA mixed their Pernod cocktails at StarChefs.com Rising Stars Revue San Francisco on October 17 at Teatro ZinZanni. Guests at the gala voted on their favorite cocktail. David Nepove took home the top prize with The Retreat, a blend of Pernod, Hanger One Buddha’s Hand, lemon juice and basil. David and a guest will be flown to Paris this November to join in Pernod’s festivities for their 200th Anniversary. Congratulations to all our finalists!

Recipe for The Retreat
Bartender David Nepove of Enrico’s Restaurant - San Francisco, CA

Yield: 1 Serving

Ingredients:
1 ounce Pernod
1 1/2 ounces Hanger One Buddha's Hand Citrus Vodka
5 basil leaves
1 ounce fresh lemon juice
3/4 ounce simple syup
1 ounce club soda

Method:
Muddle lemon, simple syrup and basil in a mixing glass. Add ice, Pernod and vodka. Shake and strain into a collins glass filled with ice. Top with club soda. Garnish with a basil sprig and a lemon twist.

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