1. Thanksgiving Turkey Tips
2. Cookbook Wish List 2005
3. Chicago Rising Stars Revue Tickets Now on Sale
4. Learn How to Make It from Chicago’s Rising Star Chefs
5. Top 5 Best-Selling Cookbooks
6. Top 10 Jobs on StarChefs JobFinder
7. QuickMeals Recipe for Chocolate Bread Pudding with Dried Fruit from Chef Daniel Boulud
   
   
   the magazine for culinary insiders www.starchefs.com

1. Thanksgiving Turkey Tips
Heritage turkeys are more popular than ever this year. Prized for their flavorful meat, these turkeys (also known as standard breed) are pasture fed, rather than raised exclusively on grain. Whether your turkey is heritage, certified organic (i.e. raised on organic feed), or the standard commercial variety, the consensus among chefs is that brining is the key to a juicy and flavorful bird. Learn more about brining and other turkey tips from Chefs Michael Romano of Union Square Café and Marco Moreira of Tocqueville in New York, as well as Chef Mark Dommen of One Market in San Francisco.
http://www.starchefs.com/thanksgiving/2005/html/index.shtml

2. Cookbook Wish List 2005
This year’s selection of cookbooks includes a wide-ranging scope of international cuisines. These new must-haves are full of culture, history and artisanship, guaranteed to inspire both the professional and the ambitious home cook.
http://www.starchefs.com/features/cookbooks/top_10/2005/html/christmas_wish_list.shtml

3.Chicago Rising Stars Revue Tickets Now on Sale
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

Honorees include:
Homaro Cantu - Moto
Graham Elliot Bowles – Avenues at the Peninsula Hotel
Paul Virant – Vie
Missy Robbins - Spiaggia
Gene Kato - Japonais
Todd Stein – mk
Jason Hammel and Amalea Tshilds – Lula Café
Pastry Chef Tara Lane – Blackbird
Pastry Chef Mindy Segal – Hot Chocolate
Pastry Chef Alex Stupak – Alinea
Bar Chef Adam Seger– Nacional 27
Sommelier Fernando Beteta – NoMi at the Park Hyatt Hotel
Host Chef Noah Bekofsky – Aria at The Fairmont Chicago Hotel

4. Learn How to Make It from Chicago’s Rising Star Chefs
Don’t miss an opportunity to hear the Chicago Rising Star Chefs talk about their culinary experiences, education, and how they’ve achieved success in some of the country’s most renowned kitchens. Topics such as identifying a mentor, opening up your own restaurant, and hiring practices will be discussed. This interactive panel discussion gives culinary students and foodservice industry professionals the opportunity to learn how to advance their careers and to discuss the difficulties and rewards of the industry. Monday, December 12, 4:30-6pm at Kendall College, School of Culinary Arts. This seminar is free of charge and open to the public. Click here to register:
http://www.starchefs.com/tickets/registration.php

5. 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. Charcuterie: The Craft of Salting, Smoking, and Curing
   By Michael Ruhlman and Brian Polcyn
   Click to View
   
   
3. Rachael Ray 365 No Repeats
   By Rachel Ray
   Click to View
   
   
4. Martha Stewart's Baking Handbook
   By Martha Stewart
   Click to View
   
   
5. Best Recipes in the World: More Than 1,000 International Dishes to Cook At Home
   By Mark Bittman
   Click to View

6. Top 10 Jobs on StarChefs JobFinder

1. Executive Sous Chef
   Work Alongside Rising Star Chef Paul Piscopo
   W San Francisco
   California
   
   
2. Garde Manger Chef
   Chef Needed in 5 Diamond Kitchen
   Hilton Short Hills
   New Jersey
   
   
3. Entremetier
   Chef Paul Liebrandt Seeking Innovative Chefs
   Gilt
   New York
   
   
4. Cook
   Fine Dining Opportunity for Experienced Cook
   Renaissance Cleveland Hotel
   Ohio
   
   
5. Sous Chef
   Top Chef Needed at Luxury Hotel
   Borgata Hotel Casino & Spa
   New Jersey
   
   
6. Hostperson
   Friendly Hostperson Wanted for Fine Dining Restaurant
   The Ritz-Carlton, Tysons Corner
   Virginia
   
   
7. Assistant Manager
   Top Restaurant Group in Atlanta Seeks Manager
   Buckhead Life Restaurant Group
   Georgia
   
   
8. Line Cook
   Acclaimed Restaurant Seeks Line Cook
   Gramercy Tavern
   New York
   
   
9. Sous Chef
   Great Position Available at Four-Diamond Hotel
   The Charles Hotel
   Massachusetts
   
   
10. Sous Chef
    Trained Chef Wanted to Join Our Team
    Marriott International
    North Carolina

Yield: 4 Servings

Ingredients:
½ cup finely chopped dried apricots, cherries, or figs
7 ounces bittersweet chocolate, finely chopped
1 cup milk
¼ cup heavy cream
2 large eggs
¼ cup sugar
2 Tablespoons unsweetened cocoa powder (preferably Dutch process)
4 large plain or chocolate croissants, cut into ½-inch pieces

Method:
Put the dried fruit into a small saucepan, add enough water to cover, and bring to a boil. Drain.

Put the chocolate into a large bowl set over a pan of simmering water, making certain that the bottom of the bowl does not touch the water. Stir occasionally with a rubber spatula until the chocolate has melted and is hot. Remove from the heat.

Whisk together the milk, cream, eggs, sugar, and cocoa in a medium bowl. Whisk in the melted chocolate until blended. Add the croissants and dried fruit and stir to combine.

Center a rack in the oven and preheat the oven to 350°F. Butter 4 (4-ounce) ramekins (3- by 1½-inches). Divide the mixture evenly among the prepared ramekins. Place the ramekins into a large roasting pan, filling it with enough hot water to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes, until the custard is set or a small paring knife inserted into the center of a pudding comes out clean. Serve warm.

Wine Pairing:
Rich in spice, dried-fruit, and nut aromas the Barossa Old Tawny made by Trevor Jones in Australia works wonderfully, picking up its fruit flavors in particular. If it’s unavailable, a tawny port could also do the trick.

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http://www.starchefs.com/recipes/quick_meals/offer.php