IN THIS ISSUE
1. Turkey Tips and Recipes
2. Fall Farm Fresh: Seasonal Recipes
3. Technique: Spherification 101
4. Shishito Peppers
5. Wine: Recently Tasted
6. Food: Recently Tasted
7. Interview with Restaurateur Marc Meyer
8. Star Vintner: Salon Champagne
9. JobFinder: Top Ten Jobs
10. Recipe for Grilled Oysters from Chef Rob Klink of Oceanaire - Washington DC
11. Coming Soon on StarChefs.com!

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1. Turkey Tips and Recipes
This Thanksgiving we offer some alternative seasonal recipes for the holiday that can hold their own next to - or instead of - the particular gobbling character that has become central to the feast. Get game-y recipes and turkey tips from 2 Atlanta chefs, Todd Immel of Table 1280 and Joshua Perkins of The Globe in Atlanta, and 1 Chicago Chef, Daryl Nash of Otom.
http://starchefs.com/thanksgiving/2007/index.shtml

2. Fall Farm Fresh: Seasonal Recipes
From chefs around the country come bold-flavored recipes with an autumnal slant and focus on the season's produce. Turnips and foie gras from Michael Anthony of Gramercy Tavern, Sweet Potato Flan from Daryl Nash of Otom, Kabocha Squash Tortellini from Kevin Maxey of Craft Dallas, and more.
http://starchefs.com/features/farm_fresh/autumn/2007/html/index.shtml

3. Technique: Spherification 101
The simple technique relies on a gelling reaction between calcium chloride and sodium alginate, that solidifies a liquid on the outside while preserving it as a liquid on the inside. Spherification for beginners: a definition, a step by step guide, and a recipe from Jose Andres of Café Atlantico in Washington DC.
http://starchefs.com/events/studio/techniques/JAndres/index.shtml

4. Shishito Peppers
Raw shishito peppers are reminiscent of green peppers in flavor and texture, but with the occasional mild burn of capsaicin that barely registers on the Scoville scale. Where to find them, when to find them, and three recipes from Eric Hara of davidburke and donatella.
http://www.starchefs.com/features/shishito_peppers/index.shtml

5. Wine: Recently Tasted
Sommelier and wine writer Jim Clarke shares his recent quaffs - from New York sparkling and Hungarian white, to New Zealand Pinot Noir and Austrian beer. Accompanying each tasting note is a recipe that pairs perfectly with it, including Stephan Pyles' barbecue beef tamales and Makoto Okuwa's Shikaimaki.
http://starchefs.com/wine/features/html/recently_tasted/vol12/html/index.shtml

6. Food: Recently Tasted
See what happens when a talented pastry chef goes savory. Our favorite dishes from last week's dinner at P*Ong, Pichet Ong's exciting restaurant where the lines between sweet and savory aren't just blurred, they're completely disregarded. Bread rolls come in rosemary and chocolate, white chocolate finds its way into kabocha squash soup, and dark chocolate provides rich earthy undertones to a braised duck dish.
http://www.starchefs.com/features/RecentlyTastedDish/vol2/index.shtml

7. Interview with Restaurateur Marc Meyer
Marc Meyer, the chef/restaurateur behind New York restaurants Cookshop, Five Points Restaurant, and Provence talks to Antoinette Bruno about everything from this favorite flavor combinations to how he got the money together to open his projects.
http://www.starchefs.com/features/editors_dish/marc_meyer/index.shtml

8. Star Vintner: Salon Champagne
Eugene-Aimé Salon left one luxury business, fur, for another, Champagne, because he liked the bubbles. Today Salon Champagne only produces Salon in exceptional vintages, and doesn't make a non-vintage sparkler - meanwhile, almost every Champagne house out there defines itself by its non-vintage wine, and it's generally the bulk of their production.
http://starchefs.com/wine/starvintners/html/salon_and_delamotte/

9. JobFinder: Top Ten Jobs
In addition to the our usual JobFinder restaurant postings, StarChefs, the magazine for culinary insiders, is looking for motivated, talented, food savvy people to fill a few key positions in the company in our New York office. We're growing and introducing new positions in our editorial, public relations, and event planning. Do you have food experience and writing, PR, or event planning know-how? Check out the listings and let us know why you'd be a good fit.

Sous Chef
Aura Sous Chef Opening - Signing Bonus!
Seaport Companies
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234967&positionid=

Chef
Become a Partner - No Investment Required!
Anonymous
Colorado
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233674&positionid=

Publicist
Seeking Upbeat, Food-savvy, Energetic Food Lover for PR Position
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235062&positionid=

Executive Chef
5-Star, 5-Diamond Hotel Opening Soon!
The Mansion on Peachtree
Georgia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235061&positionid=

Account Executive
Exiting Position for Sales Star!
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=235021&positionid=

Sous Chef
Sous Chef/Kitchen Mgr with Great Opportunity for Growth
Mascott
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234981&positionid=

Executive Chef
Seeking Creative and Innovative Leader
Jamaica Bay, A Rosewood Resort
Caribbean
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234960&positionid=

Chefs Congress Culinary Director
Produce the Culinary Event of the Year - ICC
StarChefs.com
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=233921&positionid=

Executive Chef
Luxury Property Seeks Experienced Executive Chef
Raffles L'Ermitage Beverly Hills
California
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234920&positionid=


Pastry Chef
Seeking Someone Eager to Learn
Mistral
Massachusetts
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=234900&positionid=

10. Recipe for Grilled Oysters from Chef Rob Klink of Oceanaire - Washington DC
Adapted by StarChefs.com

Yield: 1 Serving

Ingredients:
6 oysters, on the half shell
1 stick butter, melted
1 Tablespoon garlic, chopped
1 Tablespoon shallots, chopped
3 Tablespoons lemon juice
Salt, to taste
Pepper, to taste
1 ounce parsley, chopped

Method:
Place oysters on the half shell on the grill and cook for about 1 minute or until the oysters have heated up. Mix the melted butter with the garlic, shallots, and lemon juice and season with salt and pepper. Add the butter mixture to each oyster and allow it to scorch slightly from the open flame. Just before removing the oysters, reapply the butter and finish with parsley. Serve immediately.

11. Coming Soon on StarChefs.com!
Heritage Breed Turkeys at Stone Barnes, Olive Desserts, Fly on the Wall at San Francisco Honorees Dinner, and more!

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