IN
THIS ISSUE
1. Letter from the Editor: A Dialogue Between Science and Food
2. Aphrodisiacs: Savory Chocolate, A Chemical Romance
3. Love Potions: Sexy, Sophisticated Cocktails from Junior Merino
4. Wine: Rose Champagne, Of Course!
5. On the Plate: Presentations from Madrid Fusion
6. Madrid Fusion 2007 Wrap-Up
7. Scallops: Seasonal Recipes for Bay and Sea
8. Winter Farm Fresh Recipes from Chef Barton Seaver
9. International Chefs Congress 2006 DVDs For Sale
10. Top 10 Jobs on StarChefs JobFinder
11. Top 5 Cookbooks
12. Recipe for Chai Hot Chocolate from Chef Danielle Keene
13. Coming Soon on StarChefs.com
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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A
Chinois belongs in:
a) the basement b) the bathtub c) the kitchen
Find
out at CIA.
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1. Letter from the Editor: A Dialogue Between Science and Food
Editor-in-Chief Antoinette Bruno examines the interplay between technology, entertainment and artistry, and the deepened understanding of - and interest in - the composition of ingredients, described by chefs at Madrid Fusion as "a dialogue between science and food." It's a dialogue that's exciting chefs around the world, broadening the resources from which a chef can draw, and defining the future of cuisine.
http://starchefs.com/features/editors_dish/letter/vol11/index.shtml
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2. Aphrodisiacs: Savory Chocolate, A Chemical Romance
If you find things turning sickly sweet around Valentine's Day as the two-tops increase, take a stand against chocolate's overly romantic image and the holiday's sugary inclination by creating a savory chocolate tasting menu which plays up seasonal game, fruits, and vegetables.
http://www.starchefs.com/features/aphrodisiacs/volume_11/html/index.shtml
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3. Love Potions: Sexy, Sophisticated Cocktails from Junior Merino
Here's a romantic idea: alcohol decreases inhibitions and increases spending habits. What's more, the tastier and more impressive the drink, the larger the profit margins and the more the guest will drink. So, for this year's Valentine's Day, fall in love with the Viagra of the bottom-line - sexy cocktails.
http://www.starchefs.com/love_potions/volume_08/html/index.shtml
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4. Wine: Rose Champagne, Of Course!
If you can't talk about rosé Champagne on Valentine's Day, when can you? That stuff's romantic and wine without romance is just a commodity, and romance without wine...well, it happens, of course, but a few sips of the right stuff can certainly help the wheels turn a bit more smoothly. And Valentine's Day is a time when we want to avoid any unnecessary bumps in the road.
http://www.starchefs.com/wine/features/html/vday_rose/html/index.shtml
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5. On the Plate: Presentations from Madrid Fusion
Fruit Pregnant with Imagination, Mushroom Jelly and Freeze Dried Tofu Shabu Shabu? The culinary elite and avant garde gathered at this year's Madrid Fusion to learn, entertain and showcase their skills, among them cutting edge presentations, including a squid ink silk screened plate with squid carpaccio.
http://www.starchefs.com/features/plating/vol6/index.shtml
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6. Madrid Fusion 2007 Wrap-Up
What's at the vanguard of cuisine internationally? Not a new machine, nor a different hydrocolloid, and while Spain's great trailblazing chefs Arzak and Adria rhapsodized about freeze-drying, ultimately it was that elemental building block, the product, that was the focus of the fifth annual Madrid Fusion. The supremacy of ingredients, and the self-evident mantra of "know your product," served as a jumping off point for the discussion of various methodologies, with particular emphasis on purity, comprehension, and integrity. http://www.starchefs.com/features/editors_dish/madrid_fusion/2007/index.shtml
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7. Scallops: Seasonal Recipes for Bay and Sea
Most scallops are harvested through the ecologically unfortunate dredging of the seabed; however, many are obtained through scuba diving, a more expensive method first popularized in Great Britain. This method of diving for individual scallops leaves the seabed intact and insures that the shells remain unflawed, but low yields equal high costs.
http://www.starchefs.com/features/scallops/html/index.shtml
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8. Winter Farm Fresh Recipes from Chef Barton Seaver
While this year's mild winter weather has confused many of the thousands of cherry blossoms in Washington DC, the winter farmer's markets, and the chefs that visit them, haven't lost focus on winter produce and seafood. Barton Seaver of Café Saint-Ex and Bar Pilar in DC makes the most of what's available this season with simple, ingredient-focused dishes like warm vegetable salads, savory fruit soups, and simply seared seasonal fish.
http://www.starchefs.com/features/farm_fresh/winter/2007/html/index.shtml
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9. International Chefs Congress 2006 DVDs For Sale
If you weren't among the attendees of last year's first-ever StarChefs.com International Chefs Congress, we'd like to offer you the next-best-thing. We're pleased to offer a complete set of DVDs with all of the high-concept, genre-bending, playful, even philosophical presentations and panels that were featured, in their entirety.
http://www.starchefs.com/events/icc/2006/dvd.php
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10. Top 10 Jobs on StarChefs JobFinder
Executive Chef
New Steakhouse Opening Soon
Mitchum Enterprises
Maryland
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218164&positionid=
Executive Sous Chef
Join the Team of Houston's Five-Diamond Hotel
The St. Regis, Houston
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218565&positionid=
Executive Chef
French Brasserie Seeks Talent!
The Copper Beech Inn
Connecticut
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218548&positionid=
Manager
Opportunity at Austin's Top Japanese Restaurant
Uchi
Texas
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217829&positionid=
Cook
Seasonal Cook Position in the Berkshire Mountains
Berkshire Hills-Emanuel Camps
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217801&positionid=
Line Cook
David Burke is Coming to Las Vegas!!!
E-Brand Restaurants
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218543&positionid=
Food and Beverage Supervisor
Iberville Suites Seeks Supervisor
The Ritz-Carlton New Orleans
Louisiana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218206&positionid=
Executive Chef
Top Chef Position Available at the University House
The University of California Berkley
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218564&positionid=
Executive Chef
High Volume Restaurant and Night Club Needs You
Epicurean Concepts
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=217900&positionid=
General Manager of Restaurants
GM in Beautiful Resort Setting in Vermont
New England Culinary Institute
Vermont
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218541&positionid=
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11. Top 5 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 Appétit Cookbook
By Barbara Fairchild
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_35379
2. Baking: From my Home to Yours
By Dorie Greenspan
http://www.ecookbooks.com/products.html?ref=810415153
&affiliateID=87129&sid=28202620061023174433&action=det_35673>http://www.ecookbooks.com/products.html?ref=810415153
&affiliateID=87129&sid=28202620061023174433&action=det_35673
3. Not Your Mother's Slow Cooker
By Beth Hensperger
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_36195
4. Barefoot Contessa at Home: Everyday Recipes You'll Make Over and Over Again
By Ina Garten
http://www.ecookbooks.com/products.html?ref=810415153
&affiliateID=87129&sid=28202620061023174433&action=det_35801
5. King Arthur Flour Whole Grain Baking
By King Arthur Flour
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=37951220060207105416&action=det_35588
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12. Recipe for Chai Hot Chocolate
Pastry Chef Danielle Keene of Wilshire Restaurant - Santa Montica, CA
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Hot Chocolate:
2 cups whole milk
½ cup heavy cream
3 1/8-inch slices ginger, peeled
1 Tablespoon allspice berries
1 Tablespoon cloves, whole
8 green cardamom pods, crushed
2 cinnamon sticks
1 star anise, whole
2 Tablespoons honey
1 Darjeeling tea bag
½ vanilla bean, split and scraped
6 ounces bittersweet chocolate, 60-64%, chopped
To Assemble and Serve:
¾ cup heavy cream
¼ cup crème fraiche
12 large marshmallows
½ teaspoon ground cinnamon
Method:
For the Hot Chocolate:
In a medium saucepot over medium heat combine all ingredients except the chocolate. Bring to a boil and remove from the heat, then cover and let steep for 10 minutes. Return to heat and bring back to simmer, then put chocolate in blender and, with a fine mesh strainer, strain milk mixture into the blender. Blend on low to combine ingredients, and then on high to froth. Pour into mugs.
To Assemble and Serve:
Whip the heavy cream with crème fraiche to soft peaks and dollop on top of the hot chocolate. Top with marshmallows and ground cinnamon
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13. Coming Soon on StarChefs.com
Star Chef: Patricia Quintana, Barton Seaver's A Sustainable Kitchen Volume II, Boston Travel, Star Cookbook: Fabio Trabocchi, Cool Career and more. |
