Dishrag 322: Making It in Louisville

Dishrag 322: Making It in Louisville

January 23, 2014

IN THIS ISSUE

1.	Letter From Editor: Why Louisville?
2.	Technique: Simply Super Tender Squid
3.	Whipped: I Dream of Dough
4.	The Masters of Wine in an Evolving Louisville
5.	The Golden Ratio: History, Heaven, and Hedonism at The Seelbach Hotel
6.	Soy Sauce Mash for the People
7.	Top 10 Jobs from StarChefs.com JobFinder
8.	Featured Recipe: Tok-Cel Lima Beans

StarChefs.com... moving the industry forward. Visit www.starchefs.com

Learn More >

		1. Letter From Editor: Why Louisville? Putting a finger on exactly what makes Louisville “LOO-ih-vuhl." Read More >

		2. Technique: Simply Super Tender Squid Don't hate. Marinate. The how-tos of perfectly supple squid. Read More >

		3. Whipped: I Dream of Dough Deanna Rushing underwent an artisan evolution, and her subtle, crusty loaf of lavender bread is better than ever. Read More >

		4. The Masters of Wine in an Evolving Louisville The wine scene in Louisville is changing slowly but surely. Read More >

		5. The Golden Ratio: History, Heaven, and Hedonism at The Seelbach Hotel A storied hotel mixes an aperitif after an apparition. Read More >

		6. Soy Sauce Mash for the People One man’s animal fodder is indeed another man’s culinary inspiration. Read More >

Jade Range

My Jade never skips a beat. Levon Wallace of Proof on Main, Louisville

Explore Jade Range >


7. Top 10 Jobs from the StarChefs.com's JobFinder

Executive Pastry Chef
Seeking an Executive Pastry Chef at Intern Restaurants Group
Intern Restaurants Group
Miami, FL

Corporate Executive Chef
Talented Corp Executive Chef for Starr Restaurants
Starr Restaurant Organization
Philadelphia, PA

Head Chef
Top Rated Well established Fine Dining on Florida Gulf Coast
Fine Dining Restaurant
Sarasota, FL

FOH Restaurant Manager
Experience Alaska at its Premier Year Round Resort!
Alyeska Resort
Girdwood, AK

Executive Chef
Exciting career opportunity with the Isle Casino Hotel Waterloo!
Isle Casino Hotel Waterloo
Waterloo, IA

Sous Chef
Marina del Rey Marriott is Seeking a Sous Chef
Marriott
Marina del Rey, CA

Sous Chef
Sous Chef for Luxury Caribbean Resort
Career Choice, Inc
Carribbean

General Manager
Seeking an Experienced Dynamic General Manager
Aquitaine Group
Boston, MA

Lead Cook
Join Chef Patrick O'Connell's James Beard Award Winning Team!
Inn at Little Washington
Washington, VA

Pastry Chef
Pastry Chef at Relais & Chateaux Property
The Lodge at Glendorn
Bradford, PA

8. Featured Recipe: Tok-Cel Lima Beans
from Chef Bruce Ucan of Mayan Cafe — Louisville, KY

View It Now >

Adapted by StarChefs.com
January 2014

INGREDIENTS: ½ pound fresh or frozen Fordhook lima bean
1 tablespoon sesame oil
1 bunch green onions, finely chopped
½ bunch parsley, finely chopped
6 ounces ground roasted pumpkin seeds
salt
1 lemon, halved

Brought to you by

METHOD:

Keep up with StarChefs.com

Follow and Subscribe to Antoinette Bruno

StarChefs.com . . . moving the industry forward

Dishrag 322: Making It in Louisville

Main menu