IN
THIS ISSUE
1. The 2006 Washington DC Rising Stars Revue: Introducing the Honorees!
2. Letter from the Editor: Does Michelin Matter in New York?
3. Star Cookbook: Susur, A Culinary Life
4. Trends: Flavored Salt, More than Just a Garnish
5. Autumn Farm Fresh Market Recipes
6. Technique: Making Isomalt Garnishes with Albert Adria
7. Wine: In the Spirit of the Season, A Blind Tasting Party
8. Missed the 2006 StarChefs.com International Chefs Congress? Get the Book!
9. Top 10 Jobs on StarChefs JobFinder
10. Top 5 Best-Selling Cookbooks
11. Recipe for Cervena Venison with Quince Sauce by Chef Todd Gray of Equinox - Washington DC
12. Coming Soon on StarChefs.com: Turkey Tips, Chicago and Holiday Baking
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. The 2006 Washington DC Rising Stars Revue: Introducing the Honorees!
Meet the 2006 Washington DC Rising Stars. The list includes Barton Seaver of Café Saint Ex, Tony Conte of The Oval Room, Cathal Armstrong of Restaurant Eve, Katsuya Fukushima of Café Atlantico, Eric Ziebold of CityZen, Bart Vandaele of Belga Café, Noriaki Yasutake of Perry's, RJ Cooper of Vidalia, Tony Chittum of Notti Bianche, Pastry Chef Heather Chittum of Dish, Pastry Chef Hichem Lahreche of Kinkead's, and Pastry Chef Tom Wellings of Maestro. http://www.starchefs.com/chefs/rising_stars/2006/dc/html/index.shtml
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2. Letter from the Editor: Does Michelin Matter in New York?
Last week Michelin released its 2007 guide to New York City's restaurants and hotels. The Letter from Editor Antoinette Bruno examines the challenges to the position of Michelin in New York. http://starchefs.com/features/editors_dish/letter/vol6/index.shtml
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3. Star Cookbook: Susur, A Culinary Life
For Susur Lee, who left his native Hong Kong in 1980, the history and rigidity of Chinese kitchen culture became a launching pad into culinary freedom and experimentation. His joint cookbook and biography give insight into the life and cuisine of this culinary master. http://www.starchefs.com/features/cookbooks/star_cookbooks/html/susur.shtml
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4. Trends: Flavored Salt, More than Just a Garnish
Inspired by how the subtle flavors of a good salt can add layers of taste and texture to a dish, chefs are manipulating salt's flavor to turn it into a multi-functioning finish. By infusing, mixing, and smoking their salts in-house, chefs are creating flavored salts to go beyond the rims of cocktail glasses and into their composed, sweet and savory dishes. http://www.starchefs.com/features/trends/flavoured_salt/index.shtml
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5. Autumn Farm Fresh Market Recipes
On menus across the country, chefs are ousting the last of the summer favorites in favor of more robust fall crops: apples, turnips, eggplant and hardier greens, to name a few. Chefs Scott Boswell, Caitlin Kelly and Michael Harr highlight the seasons' best in new Farm Fresh Market Recipes. http://www.starchefs.com/features/farm_fresh/autumn/2006/html/index.shtml
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6. Technique: Making Isomalt Garnishes with Albert Adria
The advantages of cooking with isomalt have propelled it from industrial production into progressive pastry and savory kitchens. Chef Albert Adria of el Bulli uses isomalt to make a sugar casing in the shape of a bird\'s head that is filled with black sesame praline. http://www.starchefs.com/events/studio/techniques/AAdria/index.shtml
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7. Wine: In the Spirit of the Season, A Blind Tasting Party
Blind-tasting parties are a wine geek's paradise, where the wine-savvy match their taste buds and their powers of deduction to determine the identity of a wine. Blind tasting is a mind game as much as a question of palate, and it takes some detective work to put together what your impressions might mean. http://www.starchefs.com/wine/features/html/blind_tasting/html/index.shtml
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8. Missed the 2006 StarChefs.com International Chefs Congress? Get the Book!
If you missed the Congress, you can still own the program book! This inaugural book features recipes, techniques and "fast facts" from the 45 presenting chefs, including Albert Adria, Jose Andres, and Wylie Dufresne, as well as beautiful full-color photographs of the dishes and the chefs. It's an essential reference for chefs and culinary insider! View select pages from the book and place your order on-line. http://www.starchefs.com/events/icc/2006/book.shtml
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9. Top 10 Jobs on StarChefs JobFinder
Line Cooks Seeking Cooks who are Passionate and Excited! Aigre Doux Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214761&positionid=
Junior Sous Chef Upper Westside Hotspot with Market Driven Menu Pair of 8's New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214105&positionid=
Executive Chef Miami-Based Group is Expanding to New York Big Time Restaurant Group New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214543&positionid=
Sous Chef 125' Yacht Seeks Talented Chef SunQuest Cruises Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214603&positionid=
Working Chef and Kitchen Manager New Concept Seeks Chef Driven by Fresh Flavors Kidfresh New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214100&positionid=
Sous Chef Solid References and Experience? STK needs you! ONE Little West 12 New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214660&positionid=
Sous Chef Shine Under Pressure! Avalon Kentucky http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214740&positionid=
Chef de Cuisine Seeking Energetic and Creative Chef Icon at the W Court New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214460&positionid=
Executive Chef Mason Street Grill Seeks Executive Chef The Pfister Hotel Wisconsin http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214820&positionid=
Executive Chef Chef Experienced with Authentic New England Cuisine The Fireplace Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=214780&positionid=
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10. 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 Bon Appetit Cookbook By Barbara Fairchild http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35379&searchvalues=&searchlogic=advsearch
2. Barefoot Contessa at Home By Ina Garten http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35801
3. The Joy of Cooking: 75th Anniversary Edition by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35979&searchvalues=&searchlogic=advsearch
4. Happy in the Kitchen: The Craft of Cooking, the Art of Eating By Michel Richard http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35675
5. King Arthur Flour Whole Grain Baking: Delicious Recipes Using Nutritious Whole Grains By King Arthur Flour http://www.ecookbooks.com/products.html?ref=810415153&affiliateID=87129&sid=42930220061016130338&action=det_35588
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11. Recipe for Cervena Venison with Quince Sauce by Chef Todd Gray of Equinox - Washington DC
Adapted by StarChefs
Yield: 6 servings
Venison: 2 pounds rib rack Cervena venison from New Zealand 2 Tablespoons fresh rosemary, chopped 1 Tablespoon fresh sage, chopped 1 teaspoon black pepper, crushed 6 ounces extra virgin olive oil
Quince purée: 6 Smyrna quince, peels reserved 4 Tablespoons sugar 1 cup red wine vinegar 1 cup vegetable stock kosher salt to taste
Quince sauce: Peelings from 6 quince 1 cup game glace (available in gourmet markets) or red wine carrot sauce (see recipe below) 1 Tablespoon sugar 4 ounces red wine vinegar
Method: For the Venison: Marinate cervena with herbs and olive oil for 2 hours. Heat a 10-inch sauté pan over medium heat, using some of oil from marinade. Sear rack of venison and place in 350:F oven for 25 minutes or until medium rare.
For the Quince Purée: Peel the quince and cut them into large dice. Heat sugar in sauce pot over low heat until a light caramel has formed. Add vinegar and cook out the acidity. Add stock, quince and salt. Cook until tender, about 30 minutes. Purée in a blender until smooth.
For the Quince Sauce: Heat small sauce casserole and repeat the sugar and vinegar process used in the quince purée recipe. Add peelings and glace. Infuse sauce over low heat for 30 minutes, strain and keep warm.
To Assemble and Serve: Place a small amount of purée in the center of six serving plates. Top with sliced cervena and spoon a small amount of quince sauce around the meat.
Note: To make red wine carrot sauce, start by boiling 4 large carrots in salted water. Reduce 8 cups of red wine (Burgundy) down to 2 cups. When the carrots are soft, purée them and mix with the wine reduction. Pass through a fine mesh strainer and season to taste with salt and pepper.
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12. Coming Soon on StarChefs.com: Turkey Tips, Chicago and Holiday Baking
Thanksgiving Turkey Tips, A Culinary Guide to Chicago, Holiday Baking, and the Interviews and Recipes of the 2006 Washington DC Rising Stars. |