IN
THIS ISSUE
1. Letter from the Editor - Sustainability and Chef Responsibility
2. A Sustainable Kitchen: A West African Model for Sustainable Seafood
3. Climate Change and Food - How do They Relate?
4. Wrap-Up of the 2007 WCR National Conference
5. Chef Gifts: Stocking Stuffers for the Culinary Buff in Your Kitchen
6. Tools of the Trade: 2007's Coolest Kitchen Equipment
7. Holiday Entertaining: A Rustic Italian Menu from Amanda Freitag
8. Holiday Wines: All-American Christmas Wines
9. On the Plate: Notable Presentations from Miami
10. Service Notes: The Bare Necessities of Good Service
11. Jim Clarke's Recent Quaffs
12. Top 5 Cookbooks from ecookbooks.com
13. Top 10 Jobs from StarChefs JobFinder
14. Recipe for Eggs Cocotte with Peas and Bacon, Chef Shannon Bennett of Vue de Monde in Sydney, Australia
StarChefs.com...the magazine for culinary insiders. Visit http://www.starchefs.com
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1. Letter from the Editor - Sustainability and Chef Responsibility
Antoinette Bruno on the ethical responsibilities of a chef when it comes to caring about the future of the environment and our food system.
http://www.starchefs.com/features/editors_dish/letter/vol23
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2. A Sustainable Kitchen: A West African Model for Sustainable Seafood
While featuring West African seafood on a menu in Washington DC may seem out of sync with the growing awareness of sustainable foodways, Chef Barton Seaver explains that by buying directly and offering a higher price to producers, and taking advantage of existing energy, chefs can promote sustainable economic development abroad.
http://www.starchefs.com/features/sustainable_food/html/2007_04.shtml
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3. Climate Change and Food - How do They Relate?
It doesn't all have to be about buying pasture-raised organic meat. Here are some practical, feasible ways your kitchen can change for the better - for your diners, and your environment.
http://www.starchefs.com/features/climate_change/index.shtml
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4. Wrap-Up of the 2007 WCR National Conference
For one weekend in Rhode Island, over 300 women from all realms of the culinary industry (and a few male farmers, businessmen and supporters) came together for a dialogue about food and cooking, in America and the world.
http://www.starchefs.com/events/wcr_wrap_up/2007/index.shtml
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5. Chef Gifts: Stocking Stuffers for the Culinary Buff in Your Kitchen
A last-minute gift guide featuring chefs' favorite hand-held tools, plates and products - from an offset spatula and sewing scissors to lunar plates and Philippine sea salt.
http://www.starchefs.com/features/chef_gift/2007/html/index.shtml
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6. Tools of the Trade: 2007's Coolest Kitchen Equipment
We've seen some cool tools this year, in kitchens across the country and on stage at the International Chefs Congress. Some are practical, some are magiqoual, some are almost illegal...Click and see.
http://www.starchefs.com/features/tools_of_the_trade/issue4/html/index.shtml
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7. Holiday Entertaining: A Rustic Italian Menu from Amanda Freitag
Amanda Freitag's menu of 7 savory courses (plus one cocktail) make for a varied, fun, decidedly not generic winter party menu that can be served passed apps-style or seated. The menu has minimum pick-up, and can translate to off-premise catering with a few simple twists.
http://www.starchefs.com/features/holiday_entertaining/html/index.shtml
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8. Holiday Wines: All-American Christmas Wines
This holiday, think seriously about drinking American wine. Jim Clarke shares some personal picks that will have holiday makers singing the national anthem.
http://www.starchefs.com/wine/features/html/holiday_wines/html/index.shtml
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9. On the Plate: Notable Presentations from Miami
A Miami tasting expedition yielded the dramatic and colorful experience of dining in South Beach. Salt- and tobacco-lined plateware infuses dishes with flavor and add an element of spectacle to presentation. Compressed pea tendrils and celery confit add a verdant element to composed plates of salmon and flounder, each complemented by a steaming broth poured tableside.
http://starchefs.com/features/plating/vol13/index.shtml
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10. Service Notes: The Bare Necessities of Good Service
Good service in a restaurant is all about positive contact and professionalism - and don't underestimate the importance of a thank you note. Here are a few simple, basic ways ways to make a dining experience unforgettable.
http://www.starchefs.com/features/service_notes/vol5/index.shtml
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11. Jim Clarke's Recent Quaffs
Jim Clarke's latest encounters with Gosset Grand Reserve Brut NV, Two-Headed Beast , Lamb's Navy Rum and "Old Hill Ranch" Zinfandel, amongst others.
http://www.starchefs.com/wine/features/html/recently_tasted/vol13/html/index.shtml
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12. Top 5 Cookbooks from ecookbooks.com
How to Cook Everything: Vegetarian
By Mark Bittman
http://www.ecookbooks.com/p-20842-how-to-cook-everything-vegetarian.aspx?affiliateID=10084
The Art Of Simple Food Notes, Lessons, And Recipes From A Delicious Revolution
By Alice Waters
http://www.ecookbooks.com/p-20567-the-art-of-simple-food.aspx?affiliateID=10084
Cooking
By James Peterson
http://www.ecookbooks.com/p-20416-cooking.aspx?affiliateID=10084
Kitchen Mysteries: Exploring the Science of Flavor
By Herve This
http://www.ecookbooks.com/p-20792-kitchen-mysteries.aspx?affiliateID=10084
My Last Supper 50 Great Chefs And Their Final Meals Portraits, Interviews, And Recipes
Melanie Dunea, with an Introduction by Anthony Bourdain
http://www.ecookbooks.com/p-20368-my-last-supper.aspx?affiliateID=10084
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13. Top 10 Jobs from StarChefs JobFinder
Director of Food & Beverage
Once in a lifetime Director of Food & Beverage opportunity!
The Four Seasons New York Hotel
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236160&positionid=
Executive Chef
Fantastic venue at Kentucky Center for the Arts
Clements Catering Kentucky Ctr. for the Arts
Kentucky
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236140&positionid=
Executive Chef
Great Opportunity
Anonymous
District of Columbia
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236120&positionid=
Chef De Cuisine
Top Rated Restaurant Seeks Chef de Cuisine
Stage Left
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236060&positionid=
Exec Chef
Executive Chef
Anonymous
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236080&positionid=
Pastry Chef
Great Pastry Opportunity in Chicago
Alinea
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236043&positionid=
Chef De Partie
Great Chef de Partie Opportunity in Chicago
Alinea
Illinois
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236042&positionid=
Chef
Top Rated NJ Restaurants seek Chef
Stage Left
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236040&positionid=
Pastry Cook
James Beard Nominated Restaurant, Tabla is Seeking Patry Cooks
Tabla- Union Square Hospitality Group
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236020&positionid=
Career Minded Cooks
Cru Restaurant - Cooks
Cru
New York
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=236000&positionid=
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14. Recipe for Eggs Cocotte with Peas and Bacon, Chef Shannon Bennett of Vue de Monde in Sydney, Australia
From StarChefs QuickMeals
INGREDIENTS:
3 Tablespoons butter
1 onion, finely diced
2 cloves garlic, crushed
4 Tablespoons petite peas
8 strips bacon
Sea salt and pepper
4 Tablespoons extra virgin olive oil
8 eggs
1 Tablespoon finely chopped parsley
8 slices rye sourdough bread
METHOD:
Preheat the oven to 275˚F. Heat 1 Tablespoon butter in a skillet. Add the onion, garlic and peas, and cook over low heat for 3 to 4 minutes. Add the bacon and season with salt and pepper.
Place 4 cocotte dishes or ramekin molds into a deep ovenproof tray. Fill the tray with boiling water a third of the way up the sides of the dishes. Put 1 Tablespoon oil in the bottom of each dish, and top with the pea mixture. Break the eggs into a small bowl one at a time and add 2 eggs to each dish. Cover the tray tightly with aluminum foil, and cook in the oven for 20 minutes or until the eggs are soft but the whites are cooked through. Sprinkle the eggs with parsley.
Spread the remaining 2 Tablespoons butter on the bread and toast until golden brown. Season with salt and pepper, and serve with the eggs.
Yield: 4 Servings
Prep time: 5 minutes
Cook time: 25 minutes
Round Out the Meal:
With green salad with hazelnut dressing.
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