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March 31, 2009 - Issue 169 |
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The
Dishrag Newsletter
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1. Letter From the Editor: Charleston Food and Wine Festival and Spring Features, Plus Our Upcoming Trips We recently traveled to Lowcountry and swung by the Charleston Food and Wine Festival to see what the culinary fuss was all about. Plus some news about our upcoming travels to San Diego and Boston. http://www.starchefs.com/features/editors_dish/letter/vol39/ | |||||
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2. For a Japanese Inflection, Take Stock in Dashi Dashi, or traditional Japanese stock, is a versatile ingredient that is starting to be woven into the culinary fabric of the Western world. Find out what exactly traditional dashi is made of, what techniques you need to know to use it successfully, plus three authentic Japanese recipes and one modern application. http://www.starchefs.com/features/dashi/html/index.shtml | |||||
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3. Spring Lamb Recipes (from Head to Belly) Chefs love lamb for its gamey flavor and ability to withstand strong treatments and elaborate cooking techniques. In celebration of its frequent appearance on Easter and spring menus, here are three recipes based on inexpensive and tasty off-cuts--we're talking belly, ribs, and tongue. http://www.starchefs.com/features/easter/2009/html/index.shtml | |||||
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4. In Your Restaurant, Thinking Green for Earth Day With Earth Day fast approaching, we should all be thinking about ways that we can be kinder to our planet. Culinary professionals in particular have a responsibility to do anything possible to help, so here are 10 tips and examples collected from chefs around the country that are within reach. http://www.starchefs.com/features/trends/green_restaurant_design/html/index.shtml | |||||
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5. An Interview with Roger Young: Bardessono's Sustainability-Minded Manager One of Napa's top resorts, Bardessono, was engineered from the beginning to become one of the most environmentally sustainable properties in the US. We talked to its general manager to find out how it was made to be nature-friendly, from the Spartan architecture to the luxurious amenities inside. http://www.starchefs.com/features/trends/roger_young_bardessono/html/index.shtml | |||||
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6. Spring Medicinal Cocktails from New York City's Apothecary-Mixologists Housed in a former Chinatown opium den, Apothéke is a cocktail room where the mixologists are pharmacists and the drinks are medicinal. Here's how owner Albert Trummer and his mixologist/apothekers combine exotic spirits with fresh seasonal produce to make cocktails with medicinal benefits. http://www.starchefs.com/features/spring_medicinal_cocktails/index.shtml | |||||
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7. Brunch Wine and Beer Pairings for Easter Service Trappist lambics with waffles, nutty ales with pancakes, or French toast with spicy pinot gris-these are just some of the creative avenues you can explore when pairing alcohols with brunch foods. Read up on more of these creative pairings and start planning with your sommelier. http://www.starchefs.com/wine/features/html/Brunch_Wines/index.shtml | |||||
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8. Share Our Strength's Taste of the Nation 2009 Events Every year, hundreds of the nation's finest chefs and mixologists donate their time, talent, and passion at more than 40 events across North America with one goal in mind: to raise the critical funds needed to end childhood hunger. Here's information about the first events in D.C., Boston, and South Carolina. http://www.starchefs.com/sos/html/index.shtml | |||||
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9. April Chef Events in San Francisco: Dine and Sign, Plus a Panel Discussion On April 6th, you can dine with five of San Francisco's stellar chefs (Richard Corbo, Stuart Brioza, Noriyuki Sugie, Mark Dommen, and Nicole Krasinski) and get a signed copy of our Chefs to Know book! The next day, join our editor-in-chief Antoinette Bruno with chefs Chris Cosentino, Jonnatan Leiva, and Bill Corbett for a book signing and panel discussion on the latest of local culinary trends. http://www.starchefs.com/events/dine_and_sign/April_2009/html/index.shtml | |||||
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10. Latest Photo Galleries from Whistler, Seattle, and NYC Photos from recent tastings, including Araxi, Bearfoot Bistro, Aubergine Grill, and Steeps in Whistler, plus the Edgewater Hotel, Lark, Steelhead Diner, and Trellis in Seattle, and Apothéke in New York City. http://www.starchefs.com/Gallery/Index.shtml | |||||
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11. Top 10 Jobs from StarChefs JobFinder Line Cooks at Spice Market Amazing Opportunity at Jean-George's Asian Restaurant Spice Market New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252741&positionid= Sous Chef Manager Be in charge of your own kitchen! Mexicali Blues Restaurant Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252620&positionid= Executive Chef Upscale Spanish Restaurant seeks Executive Chef U Restaurants Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252700&positionid= Boutique Bake Shop Manager Join the Team at One of LA's Top 20 Bakeries California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252640&positionid= Line Cooks Great Cooks to Work with Rising Star Chef Harbour Restaruant New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252740&positionid= Sous Chef Passionate Sous Chef for Napa Valley Resort Calistoga Ranch California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252623&positionid= Front of House Coordinator Organized Service Professional Needed Three Forks Ranch Colorado, Wyoming http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252521&positionid= Sous Chef Exciting Opportunity in New Hotel Fairmont Battery Wharf Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252622&positionid= Chef De Partie (Thai Specialty Cuisine) Luxury Asian-style Restaurant Seeks Thai Specialty Chef The Setai Florida http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252560&positionid= Executive Chef Property with Heart and Soul Seeks Visionary Chef The Putney Inn Northeast, USA, Vermont http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=206681&positionid= | ||||||
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12. Featured Chef to Know: Pastry Chef Uyen Nguyen formerly of Guy Savoy - Las Vegas, NV 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/ Uyen Nguyen Executive Pastry Chef formerly of Restaurant Guy Savoy - Las Vegas, NV Chef Facts Cuisine: Modern French Born: 1979 Began Career: 2000 Culinary School: Ecole Lenotre, Paris, France Grad Year: 2001 Work History: France: Patisserie Gaulupeau; Las Vegas, NV: Le Cirque at the Bellagio; Fleur de Lys at Mandalay Bay Mentor(s): Gaston Lenotre, my mom Awards: 2008 StarChefs.com Rising Star Pastry Chef Las Vegas Languages Spoken: French, Vietnamese Fast Facts Interview Question: Who is your favorite pastry chef and why? Flavor Combo(s): I like everything salty. We like to add a subtle amount of salt to our pastry, it just brings it out. Also fruit and herbs - basil goes with everything; it's everyone's best friend. When it's used correctly, it can be great. Fave Cookbook(s): Dessert Cuisine by Oriol Balaguer Chef to Cook for You: Gaston Lenotre-he is a pioneer in pastry, and I went to his school. Culinary Travel: Bologna, Italy because I want to learn gelato. It's totally different from French or American ice cream. It's all about texture and consistency. | |||||
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 13. Recipe for Grilled Salmon with Blood Orange Salad and Soy Butter from Chef Linton Hopkins of Restaurant Eugene - Atlanta, GAAdapted by StarChefs.com Yield: 4 Servings INGREDIENTS: 3 blood oranges, skin removed and cut into segments 3 scallions, cut into 1-inch lengths ¼ cup extra virgin olive oil 1 teaspoon balsamic vinegar Pinch fennel pollen Salt Freshly ground black pepper ¼ cup low sodium soy sauce Zest and juice of 1 lime 8 ounces unsalted butter 4 6-ounce salmon fillets, Wild Alaskan or other sustainable source Kosher salt METHOD: Combine the oranges, scallions, olive oil, vinegar, and fennel pollen. Season and reserve. Reduce the soy sauce by half over medium heat. Add the lime zest and juice and bring to a boil. Reduce heat and whisk in the butter one spoonful at a time until emulsified and reserve warm. Season the salmon and cook to desired doneness. Place each salmon fillet on a plate, top with blood orange salad, and drizzle with the soy butter sauce. Wine Pairing: Serve with a Tempranillo. | ||||||
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