IN THIS ISSUE
1. Announcing the 2007 Dallas Rising Stars!
2. The Results of the 2006 Salary Survey
3. A Sustainable Kitchen: Sustainable Seafood - What Can (and Should) We Do?
4. Introducing the Foodservice Institute of America
5. Wine: Animals in the Vineyard
6. The Great American Dessert Expo Heads South
7. International Chefs Congress 2006 DVDs For Sale
8. Top 10 Jobs on StarChefs.com JobFinder
9. Top 5 Cookbooks from ecookbooks.com
10. Recipe for Durade with Parsnip and Vanilla from Will Goldfarb
11. Coming Soon on StarChefs.com

StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com

1. Announcing the 2007 Dallas Rising Stars!
StarChefs.com is proud to announce the 2007 Dallas Rising Stars. The list includes Sharon Hage of York Street, Kevin Maxey of Craft, Tre Wilcox of Abacus, and more, and represents the brightest up-and-coming culinary stars from the Texas city. Peruse the menu of over 20 signature dishes, and be sure to join us as we celebrate Dallas' culinary talent on Monday, May 14th from 7:00-9:30pm at Hotel Palomar.
http://www.starchefs.com/chefs/rising_stars/2007/dallas/html/index.shtml

2. The Results of the 2006 Salary Survey
The 2006 StarChefs.com Salary Survey is our third annual contribution to the dynamic dialogue of restaurant economics and worker wages and benefits. With over 3,000 respondents, hailing from every state of the union, this is financial food fodder that should satiate your appetite for facts and figures about today's restaurant industry.
http://www.starchefs.com/features/editors_dish/salary_survey/2006/index.shtml

3. A Sustainable Kitchen: Sustainable Seafood - What Can (and Should) We Do?
In his 2nd column on sustainability, DC chef Barton Seaver discusses sustainable seafood - recognizing the problems, addressing the status quo, quoting G.I. Joe, and giving an idea of how chefs can proactively make a difference.
http://www.starchefs.com/features/sustainable_food/html/2007_02.shtml

4. Introducing the Foodservice Institute of America
The Foodservice Institute of America (FIA) is a brand-new non-profit organization that develops and supports ideas for the betterment of the foodservice industry and the people who serve it. Introductory membership meetings will take place around the country throughout March.
http://www.starchefs.com/news/press_releases/html/newsdetails.php?news_id=1241

5. Wine: Animals in the Vineyard
Wine writer Jim Clarke reports on animals in vineyards - and we're not just talking about the family dog on the label of the Vinum Pets Petite Sirah. Think cats and falcons and baboons that range from friendly to helpful to downright mean.
http://www.starchefs.com/wine/features/html/animals/html/index.shtml

6. The Great American Dessert Expo Heads South
The Fifth Annual Great American Dessert Expo will take place June 1-3, 2007 in Atlanta, GA. The Dessert Expo is the only US trade show dedicated exclusively to the multi-billion dollar dessert industry, and will offer some 4,000 visitors a broad range of educational seminars, demonstrations and competitions. Register at:
http://www.starchefs.com/events/dessert_expo/2007/index.shtml

7. 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, Todd Gray and Eric Ripert.
http://www.starchefs.com/events/icc/2006/dvd.php

8. Top 10 Jobs on StarChefs.com JobFinder

Sous Chef
Asian Bistro in Las Vegas Seeks Sous Chef
Tao
Nevada
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219600&positionid==

Line Cook
Seeking 2 Eager Cooks
EU
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219762&positionid=

Executive Chef
Upscale Restaurant Venture Seeks Executive Chef
Counter
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219780&positionid=

Banquet Chef
Cook at the Sweetest Place on Earth!
Hershey Entertainment & Resorts
Pennsylvania
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219843&positionid=


Executive Chef
Seeking Creativity on a Daily Basis
Alba Bar and Grill
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219763&positionid=

Executive Chef
Kentucky Derby Museum Catering Opportunity
Clements Catering
Kentucky
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219680&positionid=

Chef
Competitive Salary, Great Benefits
Restaurant 821
Delaware
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219020&positionid=

Sous Chef
Fine-Dining Opportunity in Resort Community
Eden Restaurant
Delaware
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219640&positionid=

Working Chef
Seeking Skilled Chef for Casual Upscale Restaurant
Craig and Sally's
Caribbean
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=219823&positionid=

9. Top 5 Cookbooks from ecookbooks.com
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

Chez Jacques: Traditions and Rituals of a Cook
By Jacques Pepin
http://www.ecookbooks.com/products.html?ref=286386562&affiliateID=87129&sid=42930220061016130338&action=det_
36207&searchvalues=&searchlogic=advsearch

In the Hands of a Chef: Cooking with Jody Adams of Rialto Restaurant
http://www.ecookbooks.com/products.html?ref=117964981&sid=28202620061023174433&action=det_28554

Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery
By Rose Carrarini
http://www.ecookbooks.com/products.html?ref=117964981&sid=28202620061023174433&action=det_36025

Tartine
By Elisabeth Prueitt and Chad Robertson
http://www.ecookbooks.com/products.html?ref=117964981&sid=28202620061023174433&action=det_35579

10. Recipe for Durade with Parsnip and Vanilla
Chef Will Goldfarb of Room 4 Dessert - New York, NY
From StarChefs.com QuickMeals

Yield: 4 Servings

INGREDIENTS:
1 bottle red wine
2 pinches sugar
4 (8-ounce) daurade fillets (reserve head and bones)
1 pound parsnips
1 quart milk
Salt
¼ pod vanilla (Chef Goldfarb prefers Indonesian)
2 Tablespoons extra virgin olive oil

METHOD:
In a saucepot, bring the wine, a pinch of sugar and the head and bones of the fish to a boil. Reduce to a syrupy consistency over low heat. Strain through a coffee filter.

In a saucepot over medium heat, combine the parsnips, milk, salt, pinch of sugar and vanilla. Cover and steam until tender. Transfer the parsnips to a food processor and puree. Pass through a fine mesh sieve.

Heat oil in a non-stick skillet over medium heat. Add the fish, skin side down and cook for 2 minutes. Then flip over and cook for another 2 minutes.

To serve, spoon the parsnip puree onto each plate, top with the fish, and finish with a drizzle of the wine sauce.

Round Out the Meal:
With sautéed chanterelle mushrooms.

Beverage Pairing:
A sake such as Rihaku Dreamy Clouds Nigori.

11. Coming Soon on StarChefs.com
The recipes, biographies and interviews of the 2007 Dallas StarChefs Rising Stars! Plus St. Patty's Day recipes from a real live Irishman, Star Chef Patricia Quintana, and more culinary treats from the Lone Star State.

Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

Click here to register for ONE-WEEK FREE TRIAL of QuickMeals:
http://www.starchefs.com/recipes/quick_meals/offer.php