November 4, 2005 - Issue 93
The Dishrag
newsletter

IN THIS ISSUE
  1. Hearty Late Fall Dishes from Chef Cesare Casella of Maremma in New York
  2. Ask the Sommeliers: The Cru Team
  3. Cool Careers: Chef's Assistant – Micromanaging Mario Batali
  4. Pastry Chef Christina Longo’s Technique for Making Clear Apple and Pear Chips
  5. Wines from the End of the World (Patagonia)
  6. Check out the Menu for the Chicago Rising Stars Revue
  7. Nominate Rising Stars in Los Angeles, New York, Boston, and Washington DC
  8. Top 5 Best-Selling Cookbooks
  9. Top 10 Jobs on StarChefs JobFinder
  10. QuickMeals Recipe for Double Baked Banana Bread from Chef Shannon Galusha of Veil – Seattle, WA

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1. Hearty Late Fall Fare from Chef Cesare Casella of Maremma in New York City
Cesare Casella knows hearty cooking. First at Beppe, and now with Maremma, Chef Casella treats his patrons in New York City to hefty plates of regional Italian fare that are equal parts home cooking and spaghetti western. A number of Casella’s dishes at Maremma are perfectly suited for late fall dining. Read more.

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2. Ask the Sommeliers: The Cru Team
These days, great wine in New York starts at Cru, the city’s young but distinguished restaurant whose wine list sports about 3,500 bottles including well-aged rarities as well as a great selection of value wines. This month on StarChefs.com, Cru Wine Director and part-owner Robert Bohr, together with Sommeliers Alex Miranda and John Slover, answer your wine questions on Ask the Sommelier. To post a question, go to www.starchefs.com/askthesommelier.

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3. Cool Careers: Chef's Assistant – Micromanaging Mario Batali
Pam Lewy works side-by-side with Mario Batali, but she doesn’t don a toque or wield a chef’s knife. Pam’s tools of choice include a Rolodex and a planner. Read more about what it takes to be a Chef Assistant for one of America’s busiest celebrity chefs. Go to http://www.starchefsjobfinder.com/career_center/cool_careers/pam_lewy.php

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4. Pastry Chef Christina Longo’s Technique for Making Clear Apple and Pear Chips
StarChefs.com 2003 Seattle Rising Star Pastry Chef Christina Longo of the Barking Frog shares her technique for making clear apple and pear chips. The chips are easy to prepare and make an intriguing and flavorful garnish for fruit desserts. Read more.

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5. Wines from the End of the World (Patagonia)
Some people will go to the end of the earth for the right wine, and other people will go to the end of the earth to make it. Patagonia is emerging as Argentina’s up-and-coming source of premium wines. In fact, the government has diverted some of the income from the area’s substantial oil and natural gas reserves to create what could be called a wine homesteading program. Read more.

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6. Check out the Menu for the Chicago Rising Stars Revue
Tickets are on sale now for the StarChefs.com Rising Stars Revue. This not-to-be-missed culinary event showcases the up-and-coming talent of Chicago. Join us for this 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

Chicago Rising Stars Revue Menu:
Graham Elliot Bowles {Avenues at the Peninsula Hotel}
Poprock-Crusted Foie Lollipop
Edible Pernod Cocktail

Homaro Cantu {Moto}
Fifty Dollar Maki
Spanish Truffles

Jason Hammel & Amalea Tshilds {Lula Café}
Parmesan Panna Cotta with Guanciale Croutons
Rainbow Trout with Sunchoke and Winter Radishes

Gene Kato {Japonais}
Japanese Cheese Puff
Hiromi Carpaccio

Missy Robbins {Spiaggia}
Sarde Marinate
Guinea Hen Wrapped in Pancetta with Potato Puree

Todd Stein {MK}
Grilled Baby Octopus Frisee, Saffron Aoli
Cannelloni of Brandade, Piquillo Pepper Puree, Black Olives

Paul Virant {Vie}
House Cured and Smoked Sturgeon, Creamed Beets, Preserved Lemon
Sweet Potato Gnocchi, Chestnuts, Fresh Thyme, Honey and Brown Butter

Pastry Chef Tara Lane {Blackbird}
Seasonal Float
Vanilla Waffles, Milk Chocolate, Hazelnuts, Marshmallow Fluff

Pastry Chef Mindy Segal {Hot Chocolate}
Honeycrisp Apple Tartlet with Smokey Apple and Cider Ice Cream
Blue Cheese and Crème Fraîche Cheesecake

Host Chef Noah Bekofsky {Aria at the Fairmont Hotel}
Lamb Chop Caprese Salad
Crispy Duck Breast with Caramelized Endive, Rapini, Apple and Fig Salad

Bar Chef Adam Seger {Nacional 27}
El Corazon
Pernod Cocktail

Sommelier Fernando Beteta {Nomi at the Park Hyatt Hotel}
Premium Wine Pairings with Each Chef’s Signature Dish

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7. Nominate Rising Stars in Los Angeles, New York, Boston, and Washington DC
StarChefs.com is accepting nominations for Rising Stars in Los Angeles, New York, Boston, and Washington DC. 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 a Rising Star go to
http://www.starchefs.com/survey/takesurvey.php?id=141
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8. 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. Silver Spoon
    By The Editors of Silver Spoon
    Click to View

  2. Rachael Ray 365 No Repeats
    By Rachel Ray
    Click to View

  3. Charcuterie: The Craft of Salting, Smoking, and Curing
    By Michael Ruhlman and Brian Polcyn
    Click to View

  4. Mexican Every Day: Easy, Full-Flavored, Tradition-Packed
    By Rick Bayless and Deann Groen Bayless
    Click to View

  5. America’s Test Kitchen Family Cookbook
    By Cook’s Illustrated Authors
    Click to View
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9. Top 10 Jobs on StarChefs JobFinder

  1. Chap's Line Cook
    Ski & Work in Vail!
    Vail Cascade Resort
    Colorado

  2. Line Cook
    Top NYC Restaurant Seeking Line Cook
    Gramercy Tavern
    New York

  3. Restaurant Manager
    Candidate with Upscale Experience Needed
    Anonymous
    Vermont

  4. Sous Chef - Banquets
    Great Position Available in Exotic Locale
    The Ritz-Carlton, Dubai
    United Arab Emirates

  5. Assistant General Manager
    Join Chef Michael Mina in San Francisco
    Westin St. Francis Hotel
    California

  6. Line Cook
    Emeril's Acclaimed Las Vegas Restaurant is Hiring
    Emeril’s New Orleans Fish House
    Nevada

  7. Line Cook
    Danny Meyer's Popular NYC BBQ Seeks Top Cooks
    Blue Smoke - Union Square Hospitality Group
    New York

  8. Wine Director
    Seeking Someone with Wine/Beverage Management Experience
    Borgata Hotel Casino & Spa
    New Jersey

  9. Chef de Cuisine
    Fine Dining Opportunity for Chef with Four Star Experience
    Madison Hotel
    Tennesee

  10. Chef de Partie
    Seeking International Applicants for Position in San Diego!
    HRC International
    California
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10. QuickMeals Recipe for Banana Bread with Spice Syrup from Chef Shannon Galusha of Veil – Seattle, WA

Adapted by StarChefs.com

Chef Galusha serves his banana bread warm with a scoop of roasted banana or vanilla ice cream and some spiced syrup.

Yield: 2 large or 3 small loaves

Ingredients:
Banana Bread:
6 ripe bananas
3½ cups flour
3 cups muscavado or brown sugar
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1¼ cup vegetable oil
1 cup buttermilk
2 teaspoons vanilla extract
4 teaspoons Banana Liquor or Dark Rum
1 cup chopped walnuts

Spice Syrup:
½ cup muscavado or brown sugar
½ cup water
1 pinch each kosher salt, ground cloves, cinnamon, star anise and allspice

Method:
For Banana Bread:
Pre heat oven to 325° F. Lay out the six ripe bananas (in their skins) in a glass or non-stick baking dish and bake until they split and a clear liquid comes out. Allow the bananas to cool, then remove from the skins and reserve the liquid from the pan. (Once cool the liquid becomes syrup and is very tasty!)

Combine all dry ingredients in a large bowl. Beat the eggs until light and foamy. Add the bananas, oil, buttermilk, liquor, and vanilla. Mix lightly to blend. Fold in the nuts.

Grease and flour 2 large or 3 8-inch by 3-inch bread pans (or lightly grease if non-stick).

Bake for about 1 hour and 15 minutes or until a toothpick comes out clean. Remove from the pans at once and cool on a wire rack. Allow to cool 30 minutes before slicing or serving.

For Spice Syrup:
Combine all the items in a small sauce pot and bring to a simmer. Brush the tops of the finished bread with the banana syrup.

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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