IN THIS ISSUE
1. Letter from the Editor: What Makes Our Rising Stars Shine
2. StarChefs.com announces the 2007 International Chefs Congress
3. James Beard Foundation Nominees Announced!
4. Ask the Sommelier
5. Wine: Recently Tasted
6. Soups On
7. International Chefs Congress 2006 DVDs for Sale
8. Top 10 Jobs on StarChefs.com JobFinder
9. Top 5 Cookbooks from ecookbooks.com
10. QuickMeals Recipe: Snapper Baked In Salt With Romaine and Oranges
11. Coming Soon: Star Chef Patricia Quintana, Recipes from the Dallas Rising Stars, and More!

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

1. Letter from the Editor: What Makes Our Rising Stars Shine
StarChefs editorial team spends its time traveling across the country meeting, tasting and interviewing chefs for our magazine and our Rising Stars Awards. CEO Antoinette Bruno discusses what makes our Rising Stars Shine.
http://www.starchefs.com/features/editors_dish/letter/vol13/index.shtml

2. StarChefs.com announces the 2007 International Chefs Congress
Don't miss the most important professional culinary event in the US this year: a three-day culinary symposium where the world's most influential and innovative chefs will present the latest techniques and culinary concepts to their chef peers.
http://www.starchefs.com/events/icc/2007/html/index_chef01.shtml

3. James Beard Foundation Nominees Announced!
This year's James Beard Foundation Awards Ceremony and Reception will celebrate America's top culinary stars on Monday, May 7, 2007, at Avery Fisher Hall at Lincoln Center. The theme of the event is "THE ART OF AMERICAN FOOD." Admission for the Awards Ceremony and Gala Reception for the general public is $450.
http://www.starchefs.com/james_beard/2007/html/nominees.shtml

4. Ask the Sommelier
Wine may be serious business in California, but that doesn't mean you need to take it too seriously. Gillian Balance, Wine Director for the PlumpJack Group in the Bay Area, has put together a wine program for their restaurants that keeps the focus on enjoying wine and exploration.
http://www.starchefs.com/wine/ask_Sommelier/GBallance/index.shtml

5. Wine: Recently Tasted
Wine writer Jim Clarke's recent quaffs, from sparkling sake to a New Zealand Cab, make March go down a bit easier.
http://www.starchefs.com/wine/features/html/recently_tasted/vol5/html/index.shtml

6. Soups On
This year's March promises to be as unpredictable as always, so why fight it? Embrace, instead, the last vestiges of winter, for bits of cold on the street and warmth on the table will make spring's bright sunshine and fresh, crisp greens taste even sweeter.
http://www.starchefs.com/features/soups/2007/html/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
Assistant Restaurant Manager
Excellent Opportunity for Growth at Circa 55
The Beverly Hilton
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220554&positionid=

Sous Chef
Brazilian/Japanese Fusion Restaurant Seeks Sous Chef
Sushisamba
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220541&positionid=

Assistant Banquet Manager
Join our Team of Dedicated Professionals
The San Francisco Marriott
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220465&positionid=

Chef
Chef Opportunity at Upscale Summer Theater Restaurant
The Inn at Weston
Vermont
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220464&positionid=

Pastry Rounds
Plating and Production at High Volume Restaurant
Nantucket Island Resorts
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220485&positionid=

Chef de Cuisine
Are you Experienced with Mexican Cuisine?
Suenos
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220141&positionid=

Executive Steward
Seeking Candidate with Strong F & B Knowledge
The Ritz-Carlton
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220220&positionid=

Sous Chef
Seeking Energetic Sous Chefs for New Midtown Location
Blue Ribbon
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220462&positionid=

Chef
Career Opportunity for Chef with Fine-Dining Experience
Renaissance Cleveland Hotel
Ohio
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220401&positionid=

Associate Director of Admissions and Admissions Representatives
Sales Opportunity at award-Winning Culinary School
Institute of Culinary Education
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=220460&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. QuickMeals Recipe: Snapper Baked In Salt With Romaine and Oranges
Alexandra Guarnaschelli of Butter - New York, NY
Adapted by StarChefs.com
From StarChefs QuickMeals

Yield: 4 Servings

INGREDIENTS:
2 2-3-pound whole snappers, scaled and gutted
5-6 pounds sea salt
2 bunches thyme
2 limes, cut into wedges
2 Tablespoons olive oil
2 heads romaine, chopped
4 oranges, sectioned
2 lemons, zested and sectioned

METHOD:
Preheat oven to 500°F. Arrange half of the salt in each of 2 baking dishes large enough to hold one fish. Place the thyme and lime wedges in the cavity of each fish. Place the fish on top of the salt and cover it with the remaining salt. Take care to gently pat the salt on top so it sticks to the fish. Place in the center of the oven and bake for 30 minutes, or until an instant-read thermometer inserted into the center of the fish reads 130°F.

Heat oil in a large skillet to smoking. Add the romaine, and season with salt and pepper. Reduce heat to low, and cook until the lettuce wilts, about 1 to 2 minutes. Add the orange sections, lemon zest and lemon sections. Remove from heat.

To serve, gently remove the layer of salt covering the top of the fish and, using two spatulas or large spoons, lift the fish out from the dish and transfer it to a serving platter. Remove the skin, and season the fish with salt. Spoon the romaine and citrus mixture over the fish ( Note: the fish can also be deboned and the two filets arranged on the platter.)

Round Out the Meal:
With steamed wild rice.

Wine Pairing:
A Sauvignon Blanc.

11. Coming Soon: Star Chef Patricia Quintana, Recipes from the Dallas Rising Stars, and More!
Coming soon on StarChefs.com: recipes, bio and an interview with Patricia Quintana, the recipes, bios and interviews of the 2007 Dallas Rising Stars, Easter 2007 recipes, A Sustainable Kitchen volume 3, San Francisco Rising Stars, and more!

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