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January 16, 2009 - Issue 163 |
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The
Dishrag Newsletter
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1. Letter from the Editor: Our Latest Crop of Rising Stars, Pondering the Challenges Ahead, and How to Rise Above Them 2009 has got us reflecting upon what it takes to be a chef in this crazy, work-your-fingers-to-the-bone industry. What differentiates a good chef from a great chef? What can you do to achieve greatness? Here are some thoughts we've been having, plus a rundown of our newest features. http://www.starchefs.com/features/editors_dish/letter/vol35/ | ||||||||||||||||||
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2. The 2009 Seattle Rising Stars: Who They Are and Why They Shine StarChefs.com is proud to announce the 2009 Seattle Rising Stars! This list represents the brightest up-and-coming culinary stars from top restaurants in Seattle. Join us as we celebrate their talents with a gala walk-around tasting on Tuesday March 24, 2009 from 7:00-9:30pm at McCaw Hall. Tickets are $75 per person; VIP $125. VIP includes a pre-event reception and early entrance to the gala.. Honorees include: Chefs: Vuong Loc (Portage and Pig 'n Whistle) Jason Wilson (Crush) Mark Fuller (Spring Hill) Brian McCracken and Dana Tough (Spur) Stuart Lane (Café Juanita) Colin Patterson (Sutra) Hotel Chef: Adam Stevenson (Earth & Ocean at W Seattle) Sustainability: Maria Hines (Tilth) Restaurant Concept: Joshua Henderson (Skillet Street Food) Restaurateur: Ethan Stowell (Union, Tavolata, How to Cook a Wolf) Pastry Chefs: Dana Cree (Poppy) Matt Kelley (Rover's) Sommelier: Nelson Daquip (Canlis) Mixologist: Jim Romdall (Vessel) Host Chef: Jordan Mackey (The Edgewater Hotel) The 2009 Seattle Rising Stars: http://www.starchefs.com/chefs/rising_stars/2009/seattle/index.shtml What Dishes Made Them Shine and Why We Picked Them: http://www.starchefs.com/features/editors_dish/rising_stars/2009/seattle/html/index.shtml | ||||||||||||||||||
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3. Featured Star Chef Rick Moonen of rm Seafood - Las Vegas, NV A chef authority on seafood, Rick Moonen is a veteran of the American culinary scene from his days as executive chef of New York's Water Club and Oceana to his own 18,000 square foot rm Seafood in Las Vegas. Get to know this champion of sustainable seafood and his mantras, plus recipes for sablefish and cobia. http://www.starchefs.com/chefs/rick_moonen/html/index.shtml | ||||||||||||||||||
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4. Technique: Frozen Foam from Pastry Chef Rick Billings of L'Atelier - New York, NY Freezing foam sounds much more difficult than it actually is-but that's not to say it's not a textural feat. Here's how L'Atelier de Joel Robuchon's pastry chef transforms familiar ingredients and flavors into innovative shapes with interesting textures, like a rock that tastes like chewy chocolate ice cream. http://www.starchefs.com/events/studio/techniques/rick_billings/html/index.shtml | ||||||||||||||||||
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5. Spaetzle: The Euro Noodle Makes Its Mark Spaetzle are small, light, and airy egg dumplings that have been on plates in American restaurants for quite some time now. Here's a look at how chefs are modernizing the traditional European dish, from New York to Seattle. http://www.starchefs.com/features/spaetzle/html/index.shtml | ||||||||||||||||||
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6. Recession Buster Vol. 2: Affordable Gourmet To-Go from Seattle's Skillet Street Food Seattle Rising Star Josh Henderson's Skillet Street Food serves modern American comfort food out of a vintage Airstream trailer. Here's how this mobile chef is offering locally sourced gourmet preparations at affordable prices to customers. http://www.starchefs.com/features/recession_buster/volume_02/index.shtml | ||||||||||||||||||
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7. From Sweet to Dry, All About the Different Scales of Riesling Though American consumers tend to expect sweetness in a Riesling, there are also lots of dry Riesling wines out there, so how can one predict the degree of sweetness? Jim Clarke explains the mysteries of Riesling's sugar, acidity, and alcohol contents (as well as how to interpret labels) from a sommelier's point of view. http://www.starchefs.com/wine/features/html/riesling_revealed/index.shtml | ||||||||||||||||||
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8. Bocuse d'Or Update: Looking Towards Lyon In September, eight US chefs threw-down in a competition for a chance to compete at the Bocuse d'Or in Lyon, France. Which young contestant emerged unscathed and ready to represent our great country at what has been dubbed the "culinary Olympics"? Find out who in our event wrap-up complete with photo gallery. http://www.starchefs.com/features/editors_dish/Bocuse_dOr_USA_2008/html/index.shtml | ||||||||||||||||||
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9. Take our Blender Survey and Win a Blender for Your Kitchen What brand of blender do you use? What do you like least about it? Please take a moment to tell us what you think about professional blenders and be entered to win a new blender for your kitchen! Take the 2009 StarChefs Professional Blender Survey! | ||||||||||||||||||
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10. Seattle Dine and Sign: Get Your Chefs to Know Books Signed While Tasting with Seattle's Best Chefs Come join StarChefs.com, Chef Holly Smith of Café Juanita, and some of Seattle's top chefs on March 2nd for a multi-course dinner celebrating the launch of StarChefs.com's 2nd edition of Chefs to Know: A Guide to Chefs for Chefs. http://starchefs.com/events/seattle_book_signing/2009/index.shtml | ||||||||||||||||||
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11. Recently Tasted Vol. 26: Russian River Brut, Strada del Sole, Cali Mourvedre, and Alex Le Rouge Jim Clarke sorts through sparklings, reds, whites, and beers so you don't have to. Picks includes California bubbly, a Piedmont Chardonnay, tawny port and stout Swiss beer from the Jura mountains. http://www.starchefs.com/wine/features/html/recently_tasted/vol26/index.shtml | ||||||||||||||||||
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12. Madrid Fusion: Spain's Leading Culinary Symposium Begins Next Week ICC's Spanish counterpart takes place on January 19-22, 2009 at the Palacio de Congresos in Madrid. Find out what chefs are presenting their latest culinary innovations, as well as a full schedule of events. http://www.starchefs.com/events/madrid_fusion/2009/index.shtml | ||||||||||||||||||
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13. Top 5 Cookbooks from ecookbooks.com Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef by Johnny Iuzzini http://www.ecookbooks.com/p-22346-dessert-fourplay.aspx?affiliateID=10084 Food Matters: A Guide to Conscious Eating with More Than 75 Recipes By Mark Bittman http://www.ecookbooks.com/p-22572-food-matters.aspx?affiliateID=10084 A History of Food, 2nd, New and Expanded Edition By Maguelonne Toussaint-Samat http://www.ecookbooks.com/p-22468-a-history-of-food-2nd-new-and-expanded-edition.aspx?affiliateID=10084 Culinaria Germany By Christine Metzger http://www.ecookbooks.com/p-22809-culinaria-germany.aspx?affiliateID=10084 Knives Cooks Love Selection. Care. Techniques. Recipes By Sarah Jay http://www.ecookbooks.com/p-22637-knives-cooks-love.aspx?affiliateID=10084 | |||||||||||||||||||
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| 14. Top 10 Jobs on StarChefsJobFinfder.com Working Chef Take the Next Step in Your Career Canoe Bay / Relais & Chateaux Wisconsin http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251181&positionid= Chocolatier/Pastry Chef Passion, Innovation ... Chocolate Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251100&positionid= Villa Services Assistant Manager Make our Guests' Stay Memorable ARIA Resort & Casino Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250773&positionid= Executive Sous Chef All Aboard for Culinary Adventure! Celebrity Cruises Worldwide http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=251060&positionid= Pastry Chef Opportunity for top Pastry Chef King Signature Grp. California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250642&positionid= Executive Chef Upscale Spanish Restaurant seeks Executive Chef U Restaurants Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250860&positionid= Assistant Restaurant Manager Bring your management skills to the table! ARIA Resort & Casino Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250761&positionid= Sous Chef Career Opportunity In a World Class Resort in SC! The Inn at Palmetto Bluff South Carolina http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250680&positionid= Line Cook Grill Cook sought immediately at this upscale Country Club Innis Arden Golf Club Connecticut http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250600&positionid= Sushi Chef New Bar Masa Now Hiring! ARIA Resort & Casino Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=250770&positionid= | |||||||||||||||||||
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15. Featured Chef to Know: Chef Marc Andre Jette of Laloux - Montreal, QC Excerpt taken from the 2nd edition of the StarChefs.com Chefs To Know: A Guide To Chefs for Chefs available for $24.95 through http://www.starchefs.com/shopping/ Marc Andre Jette Executive Chef and Owner Laloux 250 avenue des Pins Est Montreal,QC H2W 1P3 Canada Phone: (514) 287-9127 Favorite Tool: Vita-Prep - because of the consistency Tip/Advice: Work hard. One day it is going to pay off, not necessarily in money. Interview Question: What is the craziest thing you will do to work at one place? They need to have passion. They need to know a lot about food and what's happening in the restaurants in NY, all around the world and love what they are doing. | ||||||||||||||||||
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 16. Recipe for Ricotta Stuffed Chicken With Pureed Rutabaga from Chef Jordi Valles of The Ritz-Carlton - Key Biscayne, FL Adapted by StarChefs.com Yield: 4 Servings INGREDIENTS: 4 ounces ricotta ¼ cup grated Parmesan cheese Juice and zest of 2 lemons 4 slices dried white bread 1 egg 1 tablespoon chiffonade basil 8 boneless, skinless chicken breast halves 8 slices prosciutto 2 rutabagas, peeled and chopped small 1 stick unsalted butter 2 tablespoons olive oil METHOD: Preheat oven to 400F. In a food processor, combine the ricotta, Parmesan cheese, lemon zest, lemon juice, bread, egg, and basil, and blend until smooth. Refrigerate for 10 minutes. Place the chicken on a cutting board and pound until thin. Spread a layer of the stuffing onto each pounded breast and roll up. Wrap each roll in a slice of prosciutto. Cover the rutabagas with water in a large skillet over high heat, and cook until tender, about 20 minutes. Mash using a potato ricer, incorporating the butter 1 tablespoon at a time. Season with salt and cover until ready to serve. Heat oil in a large ovenproof skillet. Sear the chicken until golden brown on all sides. Place in the oven for 15 minutes, or when an instant read thermometer registers an internal temperature of 165F. Serve with the pureed rutabagas. | |||||||||||||||||||
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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. |
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