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April 30, 2009 - Issue 171 |
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The
Dishrag Newsletter
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1. Letter from the Editor: Travels to Whistler Plus Our 2008 Salary Survey A recap of our March trip to the mountains of Whistler, thoughts on our annual salary survey results, and a rundown of our recent features. http://www.starchefs.com/features/editors_dish/letter/vol40/ | ||||
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2. Salary Survey Results: Fine Dining and Upscale Casual Figures from 2008 Here's all you wanted to know about the current state of compensation in the often secretive and confusing world of high-end foodservice. We've collected your statistics on everything from salaries (by position, age, and location), education, time spent at work, and spotlighted data on women in the industry. http://www.starchefs.com/features/editors_dish/salary_survey/2008/html/index.shtml | ||||
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3. What to Eat and Where to Stay in Whistler The resort town of Whistler offers some of the most exciting seasonal outdoor activities, but it also houses over 90 restaurants and a wealth of culinary artistry. Whether you're looking for a seasonal job on the slopes, or a spot to spend a few well-earned days off, here's where to eat and where to stay. http://www.starchefs.com/features/travel/whistler/html/index.shtml | ||||
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4. For Mother's Day, Brunch Service the Right Way Mother's Day on Sunday, May 10th calls for an extra special brunch service to keep moms happy. Here are four egg-based recipes to inspire your kitchen from Seattle's Jordan Mackey and Adam Hoffman, and Napa Sonoma's Brandon Sharp, Duskie Estes, and John Stewart. http://www.starchefs.com/features/mothers_day/2009/html/index.shtml | ||||
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5. Technique (Plus Video): Uni Foam with Harold Dieterle of Perilla - New York, NY Sea urchin roe (or uni as the Japanese call it) is by no means limited to use in its raw form. Watch as chef Harold Dieterle blends a tray of urchin with lobster stock and heavy cream to create a mixture that turns into an ethereal mousse after a quick pass through his whipper. http://www.starchefs.com/events/studio/techniques/harold_dieterle/html/index.shtml | ||||
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6. Featured Product Education Video: Chef Colin Patterson of Sutra - Seattle, WA When he's not meditating in an advanced yoga pose, Seattle Rising Star chef Colin Patterson is busy in the Sutra kitchen turning out highly creative and consciously prepared vegetarian dishes. Watch Colin use his trusty Vita-Prep to make a cashew cheese and a red mole for a stunning enchilada wrapped in thinly shaved celery root. http://www.starchefs.com/vita_mix/html/videos.shtml | ||||
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7. Buy Your Grad a Copy of the 2009 Chefs To Know Book Want your graduate to rub elbows with a top chef? Buy them a copy of the 2nd edition of Chefs to Know and help them find their next job in the culinary industry. Chefs to Know has the essential facts on more than 600 chefs, pastry chefs, sommeliers, and mixologists, including who accepts stages and how to contact them. http://www.starchefs.com/chefstoknow/index.shtml | ||||
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8. Featured Cookbook: Cathy and Tony Mantuano's Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match By Cathy Mantuano and Tony Mantuano (2008, Clarkson Potter) $27.50 Although wine bars are a recent trend in the US, in Europe they have long been a cherished place to relax with a glass of wine and small plates of food. Restaurateurs Cathy and Tony Mantuano, of Spiaggia in Chicago and Enoteca Spiaggia in South Beach, provide a sampling of recipes for small bites from Venice, Milan, Florence, Rome, Naples, Seville, Barcelona, Nice, Lisbon, and Athens, with notes on wines from the regions. With this tour of the Mediterranean, readers can prepare simple snacks or elaborate menus based on this book. With beautiful photography and simple instructions, Wine Bar Food is a handsome, useful addition to any cookbook collection. | |||||
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9. Featured Chef to Know: Chef Holly Smith of Cafe Juanita - Kirkland, WA Holly Smith Chef/Owner of Cafe Juanita 9702 NE 102nd Place. Kirkland WA 98034 Phone: (425) 823-1505 Restaurant Facts Seats: 62-86 Weeknight Covers: 85 Weekend Covers: 110 Check Average (with Wine): $85-90 Tasting Menu: Yes $120 Kitchen Staff: 3-6 Chef Facts Other Restaurants: Poco Carretto Gelato (serves organic local and sustainable gelato on a mobile cart in farmers markets) Cuisine: Northern Italian Born: 1966 Began Career: 1991 Culinary School: Baltimore International Culinary College, MD Grad Year: 1991 Stages: Park Hotel, County Caven, Ireland with Master Chef Peter Timmons Work History: Baltimore, MD: Milton Inn; Seattle, WA: Dahlia Lounge, Brasa Mentors: Tom Douglas, Tamara Murphy Protégée: Jason Stratton Awards: 2008 James Beard Foundation Best Chef Northwest; 2003 StarChefs.com Rising Star Chef Seattle Affiliations: WCR, Chefs Collaborative, Slow Food, Les Dames d'Escoffier Notable Dishes: Piemontese Plin of Rabbit; Crisp Veal Sweetbreads Fast Facts Kitchen Tool: A hand forged knife; blow torch; Microplane Interview Question: What do you like to eat? Why are you here? Flavor Combo: Lamb and anchovy; English peas and bronze fennel; egg and white truffle. Fave Cookbook: An oldie and goodie is Marco Pierre White's first book, White Heat; now it seems a bit dated but in 1990 it was amazing to me as a young wanna-be cook in Ireland. I love the Culinaria Italy book as well. Chef to Cook for You: Cesare from Da Cesare in the Alto Langhe. His food has surprising lightness. Culinary Travel: I would like to go to Sicily and back to Bologna. | ||||
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10. Top 10 Jobs from the StarChefs JobFinder Master Cook - JG Steakhouse High Steaks in Las Vegas! CityCenter Las Vegas West, USA, Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252852&positionid= Line Cooks Wanted Line cooks sought immediately at this upscale downtown hotspot... Terranea California, West, USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253441&positionid= Event Planning Internship Get First-Hand Experience in Culinary Event Planning StarChefs.com Northeast, USA, New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253400&positionid= Pastry Sous Chef Opportunity of a Lifetime Thomas Keller Restaurant Grp. California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253380&positionid= Pastry Chef Madera restaurant, at Rosewood Sand Hill, is seeking Pastry Chef Rosewood Sand Hill California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253366&positionid= Restaurant Chef Chef for Destination Resort Foxwoods Resort & Casino Connecticut, Northeast, USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253361&positionid= Line Cooks Come Join Our Team! Townhouse Restaurant Grp. New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253422&positionid= Chef - Wilderness Lodge Adventure in the Wilderness Alaska! Within The Wild Adventure Co. Alaska http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252980&positionid= Culinary Professional Seeking Corporate R&D Chef 4food New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253340&positionid= Sous Chefs Starr Restaurants - Now Hiring Sous Chefs! STARR Restaurants Pennsylvania, New Jersey http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252100&positionid= | |||||
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11. Recipe for Pacific Sablefish, Fingerling Potatoes, Sea Asparagus, Watercress, and Citrus Nage from Chef Jeffery Young of Aubergine Grill - Whistler, BC Adapted by StarChefs.com Yield: 2 Servings INGREDIENTS Sablefish: 2 3-ounce pieces sablefish, skin on Salt and pepper Citrus Nage: 1 white onion, chopped 1 large carrot, peeled and chopped 4 ribs celery, chopped 3 shallots, chopped 100 grams fresh ginger, chopped 2 garlic cloves 3 pieces kaffir lime leaves 1 stick lemongrass, chopped Zest of 1 lime Zest of 1 lemon 1 cup white wine 3 liters vegetable stock 1 liter orange juice Salt and pepper To Assemble and Serve: 6 fingerling potatoes 1 ounce sea asparagus 1 ounce micro watercress Citrus oil METHOD For the Sablefish: Season the fish with salt and pepper. Sear the fish skin-side down on high heat in a non-stick pan. Remove and place in oven at 350°F for 6 minutes. For the Citrus Nage: Sweat the mirepoix with the shallots, ginger, garlic, lemongrass, and kaffir lime leaves. Add zest and wine and reduce. Add the stock and the orange juice. Simmer for 30 minutes. Strain and adjust the seasonings. To Assemble and Serve: Boil the fingerling potatoes and cut in half lengthwise. Blanch and lightly sauté the sea asparagus. Place the potatoes in the center of a bowl. Pour in 4 ounces of the warm citrus nage and add the asparagus. Place the sablefish on top of the potatoes. Garnish with the micro watercress and citrus oil. | |||||
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