February 24, 2006 - Issue 99
The Dishrag
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IN THIS ISSUE
1. Head to Tail Dining with Chef Chris Cosentino of Incanto in San Francisco
2. Soup's On: Using Seafood to Soup-up Fine Dining Menus
3. Chef Technique: The Artful Use of Foam with Chef Belickis in Seattle
4. C-CAP: We Take Our Hats Off to Chef Thomas Keller
5. Have Some Madeira, M'Dear
6. Announcing the 2006 Boston Rising Stars!
7. Nominate 2006 Rising Stars in New York and Washington, D.C.
8. Top 5 Best-Selling Cookbooks
9. Top 10 Jobs on StarChefs.com JobFinder
10. QuickMeals Recipe for Pepper Crusted Swordfish with Tomato Butter and Fennel from Chef Kornick of MK in Chicago

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1. Head to Tail Dining with Chef Chris Cosentino of Incanto in San Francisco
A prize to some and the source of cringing for others, oddities such as pig's trotters, lamb heart, and blood pudding on a restaurant's menu are pure culinary adventurism. Offal is not for everyone-or so anyone who has yet to try Chef Cosentino's dishes may think.
http://www.starchefs.com/features/head_to_tail/html/index.shtml

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2. Soup's On: Using Seafood to Soup-up Fine Dining Menus
When it comes to fine dining, soup needs to be extraordinary. StarChefs.com shares recipes for some of the best seafood soups we've sampled across the country in recent months, all centered around the bounties of the sea.
http://www.starchefs.com/features/soups/2006/html/index.shtml

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3. Chef Technique: The Artful Use of Foam with Chef Belickis in Seattle
Rising Star Chef William Belickis of Mistral in Seattle, Washington uses foam as an attractive alternative to sauce. Dress up a dish and add layers of flavor, as demonstrated in his recipe for Poached Halibut with Spring Asparagus, Mushrooms and Coconut Foam.
http://www.starchefs.com/events/studio/techniques/WBelickis/index.shtml

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4. C-CAP: We Take Our Hats Off to Chef Thomas Keller
Join Restaurant Chair Marcus Samuelsson and Master of Ceremonies Al Roker with the Careers Through Culinary Arts Program, honoring Chef Thomas Keller, for the 8th annual Preview of Spring Dining Benefit in New York City on Wednesday, March 1st. The 2006 C-CAP gala will feature top-rated chefs from restaurants such as Aureole, Craft, and Le Bernardin offering a preview of their new spring dishes at a sweet and savory tasting at Pier Sixty.
http://www.starchefs.com/features/c-cap/2006/index.shtml

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5. Have Some Madeira, M'Dear
One of the great virtues of Madeira wine is that, being accustomed to heat, its flavor doesn't change during cooking; the alcohol cooks off, but the rich, nutty character of the wine remains.
http://www.starchefs.com/wine/features/html/madeira/html/index.shtml

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6. Announcing the 2006 Boston Rising Stars!
StarChefs.com is proud to announce the 2006 Boston Rising Stars. This list represents the brightest up-and-coming culinary stars from the top restaurants in Boston. Join us as we celebrate their talents with a gala walk-around tasting on Wednesday, April 5 at The Seaport Hotel, from 7:30-9:30pm. Tickets are $95 per person, VIP $135, which includes a pre-event reception with caviar and vintage Champagne from Nicolas Feuillatte. Also, for the first time, StarChefs has published a behind-the-scenes look at the selection process for Rising Stars, including our musings on what makes these stars shine. Read more about Rising Stars at http://www.starchefs.com/features/editors_dish/rising_stars/2006/boston/index.shtml

Honorees include:

Gabriel Bremer {Salts}

Gabriel Frasca {Spire & Straight Wharf Restaurant}

Geoff Gardner {Sel de la Terre}

Andy Husbands {Tremont 647}

Amanda Lydon {Ten Tables & Straight Wharf Restaurant}

Pino Maffeo {Restaurant L}

Tony Maws {Craigie Street Bistrot}

David Reynoso {The Butcher Shop}

Pastry Chef Rick Billings {Clio}

Pastry Chef Lynn Moulton {blu}

Sommelier Alex DeWinter {Grill 23 & Bar}

Bar Chef John Gertsen {No. 9 Park}

Host Chef John Merrill {Aura at the Seaport Hotel}

To purchase tickets for the Rising Stars gala go to http://www.starchefs.com/chefs/rising_stars/2006/boston/html/index.shtml

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7. Nominate 2006 Rising Stars in New York and Washington, D.C.
StarChefs.com is accepting nominations for Rising Stars in New York and Washington, D.C. 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 click here:
http://www.starchefs.com/survey/takesurvey.php?id=141

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8. Top 5 Best-Selling Cookbooks
StarChefs.com has partnered with Jessica's Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including these best sellers. As always, enjoy free shipping on purchases of $25 or more!
1. Silver Spoon
By The Editors of Silver Spoon
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34253&searchvalues=&searchlogic=advsearch

2. Vegetable Soups from Deborah Madison's Kitchen
By Deborah Madison
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_34644&searchvalues=&searchlogic=advsearch

3. The Taste of Country Cooking
By Edna Lewis
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_20155&searchvalues=&searchlogic=advsearch

4. Molecular Gastronomy: Exploring the Science of Flavor
By Herve This; Translated by Malcolm DeBevoise
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=40770320040304152310&action=det_35009&searchvalues=&searchlogic=advsearch

5. Rachel Ray 365 No Repeats: A New 30-Minute Meal for Every Day of the Year
By Rachel Ray
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=69139320041124161611&action=det_34351&searchvalues=&searchlogic=advsearch

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    9. Top 10 Jobs on StarChefs.com JobFinder
    Executive Sous Chef
    Join a Great Kitchen Cooking Great Food
    Border Grill / Ciudad
    California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202960&positionid=

    Line Cooks
    Immediate Openings for Line Cooks in this Virginia Hotspot
    Amici Italian Restaurant
    Virginia
    ">http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202527&positionid=

    Sushi Chef
    Restaurant and Lounge Seeking Experienced Sushi Chef
    The Reef Club
    New Jersey
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202441&positionid=

    Sous Chef
    Immediate Opening for Creative Sous Chef
    York Grill
    New York
    ">http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202527&positionid=

    Grill and Line Cooks
    Line Cook Position at Lakeside Seattle Retreat
    Willows Lodge
    Washington
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202867&positionid=

    Executive Chef
    Great Opportunity to Grow with the Flatiron Group
    Flatiron Restaurant Group
    Maryland and New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202572&positionid=

    Customer Service Position
    Live Aboard a Charter Yacht
    Fathoms 100 Limited
    British Virgin Islands
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202510&positionid=

    Chef
    Excellent Chance to Grow with a Respected Company
    Wolfgang Puck Catering
    Washington and California
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202824&positionid=

    Executive Chef
    Creative Chef Needed for New England Inn
    Alden Country Inn
    New Hampshire
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202866&positionid=

    Executive Chef
    Restaurant Venture Seeks Experienced Executive Chef
    The Springside Inn
    New York
    http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=202929&positionid=

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      10. QuickMeals Recipe for Pepper Crusted Swordfish with Tomato Butter and Fennel from Chef Kornick of MK in Chicago
      Chef Michael Kornick of MK - Chicago, IL
      Adapted by StarChefs.com

      Yield: 4 Servings

      Ingredients:
      4 (7-8 ounce) swordfish steaks
      Sea salt, to taste
      ˝ cup black peppercorns, cracked
      1 head fennel
      4 ounces butter
      2 cloves garlic, thinly sliced
      1 Tablespoon red wine vinegar
      4 plum tomatoes (canned), pureed
      6 sprigs tarragon, leaves picked
      4 Tablespoons olive oil

      Garnish:
      2 Tablespoons extra virgin olive oil
      1 Tablespoon fennel seed, cracked and toasted

      Method:
      Coat the swordfish liberally with salt and pepper.

      Cut the fennel into 8 wedges. Blanch the fennel by cooking it in boiling water for 2 minutes and then immediately shocking it in ice water. Set aside.

      Heat 1 ounce of the butter in a sauté pan and sweat the garlic. Add the vinegar and then add the tomato puree; allow mixture to simmer for several minutes. Season to taste with salt and pepper.

      Heat the olive oil in a heavy gauge sauté pan. Cook the swordfish approximately 8 minutes on each side.

      Whisk the remaining butter into the sauce and add the tarragon leaves. Continue to simmer.

      To Assemble and Serve:
      Reheat the fennel. Spoon the sauce onto heated serving plates. Divide the fennel among the plates and place 1 swordfish steak on top of each fennel serving. Drizzle the steaks with extra virgin olive oil and sprinkle each dish with the fennel seeds. Serve immediately.

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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: Miriam Marcus
       
      StarChefs.com . . . the magazine for culinary insiders