IN
THIS ISSUE
1. Letter From the Editor - New Feature Series!
2. Realizing Melon's Potential with Chef Dante Boccuzzi of Aureole
3. On the Plate: Gilt Presentations Shine - New Feature Series!
4. StarVintner Marcel Deiss
5. Technique Feature: Blanching in Oil from Michael Schulson of Buddakan
6. Top Pairs: Belgian Beers and Foie Gras? New Feature Series!
7. Sip for the City: Drink up in New Orleans
8. Tasting Menus: Five Courses of Foie Gras Before the Ban Hit in Chicago - New Feature Series!
9. Button It Up: French Traditions Steal the Show in Las Vegas - New Feature Series!
10. Purchase Your Tickets for the StarChefs.com's International Chefs Congress
11. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!
12. Top 10 Jobs on StarChefs.com JobFinder
13. Top 5 Best-Selling Cookbooks
14. Ask the Experts: Consomme
15. QuickMeals Recipe for Peach and Mint Shortcake
16. Coming Soon on StarChefs.com: Las Vegas Travel, Star Chef Pascal Barbot
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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| The Seablue Project | |  |
8 Open Burners
2 Breading Stations
Custom Wood Broilers
Cabinet Slides for Hotel Pans | Chefs That Use Jade.
Click here for more information |
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1. Letter From the Editor
It's no secret that when you work in the restaurant industry, a grueling work schedule can keep you so firmly planted in your operation that you have little hope of escaping to take in what's happening on the culinary scene in the world at large. That's why we've decided to add a bi-monthly column and four new "quick read" editorial features highlighting the best dishes, menus, people and places we've visited in our recent travels both near and far.
http://www.starchefs.com/features/editors_dish/letter/vol1/index.shtml
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2. Realizing Melon's Potential with Chef Dante Boccuzzi of Aureole
With such intense flavors and perfumed aromas, the culinary potential of melons is often underestimated. Melons can be puréed, pickled, boiled and baked to complement a variety of seafood and meat dishes.
http://www.starchefs.com/features/melon/html/index.shtml
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3. On the Plate: Gilt Presentations Shine
Check out Paul Liebrandt's culinary genius at Gilt in New York as well as architectural creations from Pastry Chef Heather Chittum of Dish and an innovative Amuse Bouche from Equinox's Chef de Cuisine Ethan McKee, both from Washington D.C.
http://www.starchefs.com/features/plating/vol1/index.shtml
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4. StarVintner Marcel Deiss
Alsace is the only classic wine region in France that even allows varietal names to appear on the bottle, but Deiss fought long and hard with Alsace's wine regulators to be allowed to release his Grand Cru wines with no varietal indication whatsoever.
http://www.starchefs.com/wine/starvintners/html/marcel_deiss/index.shtml
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5. Technique Feature: Blanching in Oil from Michael Schulson of Buddakan
Blanching in oil is a traditional Chinese method for preparing meat for stir fry. Executive Chef Michael Schulson of Buddakan in New York demonstrates the technique of "Wok Hay" with frog legs.
http://www.starchefs.com/events/studio/techniques/MSchulson/index.shtml
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6. Top Pairs: Belgian Beers and Foie Gras?
Who knew Belgian beers paired so well with foie gras? Chef Bart Vandaele introduces us to specially crafted brews that compliment a wide range of food. From duck to clams, we provide a short list of some excellently paired wines
http://www.starchefs.com/features/top_pairs/2006_06_dc/index.shtml
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7. Sip for the City: Drink up in New Orleans
Tales of the Cocktail is a five-day dining and drinking experience that explores the history and spirit of the cocktail in New Orleans on July 19-23. Learn from the experts as they provide history, tours and tasting of some of the nation's oldest cocktails.
http://starchefs.com/events/sip_for_the_city/index.shtml
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8. Tasting Menus: Five Courses of Foie Gras Before the Ban Hit in Chicago
Take a look at two impressive degustation menus from Chicago. Fixture offered a menu highlighting foie gras before the ban took affect last month while May Street Market showcases Midwest. http://www.starchefs.com/features/tasting_menu/2006/chicago/index.shtml
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9. Button It Up: French Traditions Steal the Show in Las Vegas
French traditions steal the show in the front of the house at Guy Savoy in Las Vegas. Take a look at some innovative ideas in service, such as bread pairings or the Chariot de Dessert.
http://www.starchefs.com/features/service_notes/vol1/index.shtml
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10. Purchase Your Tickets for the StarChefs.com's International Chefs Congress
Invitations to StarChefs.com's highly anticipated Chefs Congress have been mailed. Tickets are selling quickly so if you've been approved for an invite, don't delay! Be sure to use the correct login code to access your ticket. http://www.starchefs.com/events/icc/2006/index.shtml
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11. Need Career Building or Staff Recruiting Advice? Ask the Career Experts!
Ask the career experts and industry insiders at StarChefs.com how to begin a job search, the best way to find new employees, or how to choose a culinary school
http://www.starchefs.com/experts/career/index.shtml
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12. Top 10 Jobs on StarChefs.com JobFinder
Pastry Chef
Exclusive Pastry Chef Opportunity with Chef Charlie Palmer
The Stirling Club at Turnberry Place
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=210166&positionid
Sous Chef
Position for a Creative, Motivated Candidate!
Gracie's
Oregon
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=210360&positionid
Dinner Chef
Full Time Chef's Position at The Pines Lodge
Grouse Mountain Grill
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=210401&positionid=
Line Cooks
Japanese-trained Kaiseki Chef Seeks Kitchen Staff
Kaygetsu Restaurant
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209704&positionid=
Executive Pastry Chef
Make Your Mark at a Classic New York Restaurant
Gramercy Tavern / Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=210282&positionid=
Chef de Partie
Excellent Opportunity for International Applicants
HRC Internatioal
Washington, DC
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=209387&positionid=
Corporate Director of Food and Beverage
Boutique Hotel Group Seeks Leadership with Culinary Experience
Joie de Vivre
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=210161&positionid=
Line Cooks
Hot NYC Japanese Restaurant Seeks Talent
Bond Street
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=210321&positionid=
Lead Pastry Cook
Pastry Position at High-End Seafood Restaurant
3030 Ocean
Florida
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209709&positionid=
Line Cooks
Experienced Cooks Sought for Classic European Cuisine
Keswick Hall
Virginia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=209722&positionid=
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13. 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. The Silver Spoon
By Editors of Phaidon Press
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID87129&sid=37951220060207105416&action=det_34253&searchvalues=&searchlogic=advsearch
2. Heat: An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
By Bill Buford
http://www.ecookbooks.com/products.html?ref=286386562&affliliateID=87129&sid=40770320040304152310&action=det_35234&searchvalues=&searchlogic=advsearch
3. Spice: Flavors of the Eastern Mediterranean
By Ana Sortun
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34953&searchvalues=&searchlogic=advsearch
4. Marinades, Brines, Cures, And Glazes: Revised and Expanded. 400 Recipes for Poultry, Meat, Seafood and Vegetables
By Jim Tarantino
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_34811&searchvalues=&searchlogic=advsearch
5. Kitchen Sense : More than 600 Recipes to Make You a Great Home Cook
By Mitchell Davis
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=61233820060518120251&action=det_34855&searchvalues=&searchlogic=advsearch
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14. Ask the Experts: Consomme
Question: Please clarify the technique for clearing consomme with whipped egg whites. I'd like to make a really clear broth, and I understand "floating" egg whites in the broth will take out any solids. Do I beat the eggs to stiff peaks? Then do I float them on top or mix them through? How long before the eggs are removed? Is it cooked in hot or cold broth? I believe I saw this done by a chef on a public television cooking show. Thanks very much.
- Lidia Zidik of Pennsylvania
Answer: Thanks for your question. In the case of a consomme made from meat stock, start by preparing a basic stock made from mainly meat-not bones or skin. Make sure your stock is completely cool. Stir finely chopped meat and vegetables into the cold stock. The mixture of protein and vegetables will aid in the clarification by grabbing impurities as it cooks. The mixture will also add flavor to the stock. Lightly beat several egg whites. They do not need to be whisked to stiff peaks. Float this on top of the cold stock. Bring the stock up to a simmer, and keep it there for an hour. Do not let it get past a simmer or the proteins in the egg whites and meat will break apart and make your stock cloudy. As it simmers, the proteins will mesh together to form a sort of raft at the top of your stock. After an hour, remove the raft and strain the consomme to collect any remaining particles.
- StarChef Editors |
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15. QuickMeals Recipe for Peach and Mint Shortcake
Peach and Mint Shortcake
Chef Warren Schwartz of Whist - Santa Monica, CA
Adapted by StarChefs.com
Yield: 6 Servings
Ingredients
Shortcake:
12 ounces all purpose flour
4 ounces sugar
Pinch of salt
1 1/2 teaspoon baking powder
1/4 pound butter, cubed
3 tablespoons mint, chopped
1 egg yolk
1/2 cup heavy cream
Filling:
2 cups heavy whipping cream
1/2 cup + 3 teaspoons sugar
1/2 teaspoon vanilla extract
6 ripe white or yellow peaches
Garnish:
8 mint leaves
Method:
For the Shortcake:
Preheat oven to 350°F. Combine flour, sugar, salt and baking powder in a stand mixer with a paddle attachment. Mix on low speed and gradually add the cold cubed butter. Once the butter has been reduced to small pea sized chunks, add the chopped mint. In a small mixing bowl, mix the egg yolk with the cream and drizzle into the dry ingredients with the machine running on low. Continue mixing until dough starts to come together but is still crumbly.
Remove dough and place onto a lightly floured surface and press the pieces together to form a large disc. With a round cutter, cut approx. three-inch rounds and place on a lightly greased cookie sheet. You should yield approximately 4 shortcakes from this. Then, push the scrapes together one more time and cut 2 more shortcakes. Sprinkle the tops of the shortcakes with a little sugar and bake for approximately 20-25 minutes until golden brown and firm in the center. Remove and let cool on the cookie sheet.
For the Filling:
Combine whipping cream, 3 teaspoons sugar and vanilla and whip into stiff peaks. Refrigerate until ready to use. Cut peaches into thin slices and toss with 1/2 cup of sugar. Set aside.
To Assemble and Serve:
Slice the shortcakes in half horizontally. Place the bottom on the plate and top with sliced peaches. Top the peaches with the cold whipped cream, and the top of the shortcake. Drizzle some of the peach juice on the plate and garnish with a few mint leaves. |
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16. Coming Soon on StarChefs.com: Las Vegas Travel, Star Chef Pascal Barbot
Get insider's tips on what to eat and where to stay in StarChefs.com's Food Lover's Guide to Las Vegas. Meet culinary extraordinaire Pascal Barbot of Astrance and fine out how it all started for him in a small town in France. This and more, coming soon on StarChefs.com! |
