IN
THIS ISSUE
1. Letter from the Editor: Dallas and the Texan Culinary Landscape
2. Play with Your Food: Chef David Gilbert of Luqa
3. Heston Blumenthal's Sweetshop: Creating Contextual Cheer
4. Fly on the Wall at Farrah Olivia with Chef Morou
5. On the Plate in Dallas: Notable Presentations
6. Wine and Caribbean Food
7. Cool Career - Jennifer Desmond of JD Wines
8. Perfect Pacojet Ice Cream with Kriss Harvey of Butter--Chicago, IL
9. International Chefs Congress 2006 DVDs for Sale
10. Top Ten Jobs on JobFinder
11. Top 5 Cookbooks
12. Recipe for Pan Roasted Veal Porterhouse with Sweet Potato Puree
13. Coming Soon on StarChefs.com!
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Letter from the Editor: Dallas and the Texan Culinary Landscape
After spending two intensive weeks tasting with chefs in Dallas-from fine dining to bistro and pastry shop to hotels, CEO and Editor-in-Chief Antoinette Bruno returns with a lot to share! Get a taste of the small, but thrilling Dallas food scene and find out which national trends are beginning to hit the Lone Star State.
http://www.starchefs.com/features/editors_dish/letter/vol12/index.shtml
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2. Play with Your Food: Chef David Gilbert of Luqa
Chef David Gilbert's interactive concept begins with a voyeuristic floor-to-ceiling glass in Gilbert's kitchen as guests walk in, and ends with a deconstructed crème brulee with a sugar crisp floating several inches above its custard. Gilbert shares recipes that involve acrylic tubes filled with mousse, pouring hot water over rosemary for a green aroma, and lifting a glass cylinder off risotto to let it dramatically fall into the bowl.
http://www.starchefs.com/features/luqa/html/index.shtml
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3. Heston Blumenthal's Sweetshop: Creating Contextual Cheer
After making a reservation at The Fat Duck, a prospective diner receives access to the sweetshop, an interactive online world designed to introduce them to the restaurant by way of dishes and candies that play on the main tenants of Heston Blumenthal's philosophy - context, contrast and synesthesia. Managing Editor Will Blunt talks to Blumenthal about the state of British cuisine, You Tube, and the process of creating a new dish.
http://www.starchefs.com/features/heston/html/index.shtml
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4. Fly on the Wall at Farrah Olivia with Chef Morou
A professional behind-the-scenes look at how Chef Morou hosted some of DC's culinary brightest and best, many fresh from the line and still in their whites, for an evening of camaraderie and cuisine.
http://www.starchefs.com/features/fly_on_the_wall/2006_dc_rs_honorees/html/index.shtml
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5. On the Plate in Dallas: Notable Presentations
From throwbacks to aspic-set plates to twists on the old salmon tartar cones, Dallas chefs Blaine Staniford, Tony Bombaci, Doug Brown and Tracy Miller compose notable plates using over-the-top garnishes, monotone plates cut by color, and exciting plateware.
http://www.starchefs.com/features/plating/vol7/index.shtml
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6. Wine and Caribbean Food
Hot humid climates don't typically grow good wine-grapes, and it's hard to develop a tradition for wine-drinking without local winemaking. But even without a homegrown connection, there are plenty of wines that go well with Caribbean food. Jim Clarke gives tips and pairings in this week's wine feature.
http://www.starchefs.com/wine/features/html/caribbean_food_wine/html/index.shtml
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7. Cool Career - Jennifer Desmond of JD Wines
Some people decide on a career early on in life, completing the necessary requirements, joining the necessary organizations, and meeting the necessary people - we call them doctors, lawyers and corporate executives. Others meander, stop to smell the roses, and rosés, read a book or two and otherwise take the scenic route to a career - we call them America's wine industry.
http://www.starchefsjobfinder.com/career_center/cool_careers/jennifer_desmond.php
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8. Perfect Pacojet Ice Cream with Kriss Harvey of Butter--Chicago, IL
Chefs who use the Pacojet often end up with an ice cream that doesn't hold - in fact, this is the biggest complaint that we hear from those who don't like the machine. As with everything in the kitchen, there are tricks that can elevate a good product to the sublime. Pastry Chef Kriss Harvey shares precise and useful tips when it comes to making a Pacojet ice cream with impeccable weight, texture, mouthfeel and hold-from cooking the base to service.
http://www.starchefs.com/events/studio/techniques/KHarvey/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. We have lots of sets to choose from, including over 12 hours of footage featuring José Andrés, Sam Mason, Albert Adria and Eric Ripert.
http://www.starchefs.com/events/icc/2006/dvd.php
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10. Top Ten Jobs on JobFinder
Captain
Fine-Dining, French Influenced Restaurant Seeks FOH Leadership
Rat's Restaurant
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=219280&positionid=
Executive Chef
Seeking Chef with Strong Banquet Skills
The Gallatin Gateway Inn
Montana
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=219211&positionid=
Pastry Chef
Looking for the Next Star Pastry Chef
Room 4 Dessert
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=1&t=j&v=219137&positionid=
Stewarding Supervisor
Top-Level Service Opportunity
Hilton Short Hills
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219136&positionid=
Sous Chef
Amazing Opportunity for Qualified Candidate
Witherspoon Grill
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219160&positionid=
Sous Chef
Cool Opportunity at South City Kitchen
Fifth Group Restaurants
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219100&positionid=
Chef
Competitive Salary, Great Benefits
Restaurant 821
Delaware
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219020&positionid=
Managing Partner / Chef
Partnership Opportunity Available
Purple Sage
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=218841&positionid=
Executive Chef
Seeking Team Player with Strong Work Ethic
Lulu Wilson
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219260&positionid=
Director of Food and Beverage
Can You Offer Outstanding Customer Service
Carl M. Freeman Companies
Delaware
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219212&positionid=
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11. Top 5 Cookbooks
North American Mushrooms
By Orson and Miller
http://www.ecookbooks.com/products.html?ref=117964981&sid=28202620061023174433&action=det_35180
New High Altitude Cooking
By Nemiro Bever
http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&sid=28202620061023174433&action=det_24475
From Curries to Kebabs: Recipes from the Indian Spice Trail
By Madhur Jaffrey
http://www.ecookbooks.com/products.html?ref=117964981&sid=28202620061023174433&action=det_30514
In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant
By Jody Adams
http://www.ecookbooks.com/products.html?ref=117964981&affiliateID=87129&sid=28202620061023174433&action=det_28554
Sunday Supper at Lucques: Seasonal Recipes from Market to Table
By Suzanne Goin and Teri Gelber
http://www.ecookbooks.com/products.html?ref=117964981&sid=28202620061023174433&action=det_34447
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12. Recipe for Pan Roasted Veal Porterhouse with Sweet Potato Puree
Chef Brian Voltaggio of Charlie Palmer Steak-Washington DC
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
4 large sweet potatoes
Salt and freshly ground black pepper
8 Tablespoons butter
1 vanilla bean
4 (12-14-ounces) veal porterhouse steaks
4 Tablespoons canola oil
1 sprig each: thyme, rosemary
1 clove garlic, roughly chopped
Method:
Preheat oven to 400°F. Season the potatoes with salt and pepper and cook, wrapped in foil, in the oven for about 25 minutes. Scrape the potato flesh into a food processor and puree to fine. Add 4 Tablespoons butter and vanilla bean pulp, discarding the pod. Keep the puree warm.
Season the veal with salt and pepper. Heat oil in a large skillet over medium-high heat. Add the veal and cook until browned, about 4 minutes per side. Finish in the oven until the steaks have an internal temperature of 140xF, about 8 minutes. Return the skillet to the stove, add the remaining 4 Tablespoons butter, herbs and garlic. Baste the steaks with the butter sauce. Serve with the potatoes.
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13. Coming Soon on StarChefs.com!
The StarChefs 2007 Salary Survey Results, Barton Seaver's Sustainable Kitchen, and more! |
