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June 12, 2009 - Issue 175 |
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The
Dishrag Newsletter
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1. Letter from the Editor: The Blossoming Dining Scene in Chicago From a long overdue feature on the genius behind Alinea to interviews and a pastry technique collected from our last trip there, here's a look at the blossoming Chicago dining scene. http://www.starchefs.com/features/editors_dish/letter/vol43/ | ||
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2. Featured Star Chef: Grant Achatz of Alinea-Chicago, IL One of the most talented chefs of his generation, Grant Achatz is redefining modern cuisine at Alinea in Chicago. Here's the comprehensive interview on the watershed moments of his career, kitchen structure, inspiration, and new projects, plus 3 recipes for Kobe beef, sweet potatoes, and a raspberry transparency. http://www.starchefs.com/chefs/grant-achatz/html/index.shtml | ||
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3. This Summer, Pickle to Your Heart's Content We've been seeing a lot of pickling in our tastings around the country, from wine bars to upscale casual and fine-dining restaurants. It's a great way to preserve your summer produce at its freshest, and to add sweet and sour flavors to proteins. Here are five recipe ideas for pickled blueberries, shallots, shiitakes, sunchokes, and garlic from chefs in Chicago, San Diego, New York, and Yountville. http://www.starchefs.com/features/pickling/html/index.shtml | ||
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4. Technique: Diamond Chai Bar from Pastry Chef Jimmy MacMillan of Avenues-Chicago, IL At Avenues, one of the most popular desserts is the Flavors of Chai: A diamond-shaped bar composed of vanilla chai gelato filled with a square of chocolate chai. The geometric design stumps diners each time they receive the dish. Learn the technique and get the recipe for this impressive dessert. http://www.starchefs.com/events/studio/techniques/jimmy-macmillan/html/index.shtml | ||
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5. Interview with Chef Curtis Duffy of Avenues-Chicago, IL Having worked at Charlie Trotter's, Alinea, and Trio, Curtis Duffy has now taken over the kitchen at Graham Elliott Bowles' Avenues, where he's creating refined cuisine with a high sense of aesthetic. Here's how he got his start in fine-dining, plus tips for young chefs starting out. http://www.starchefs.com/chefs/curtis-duffy/html/index.shtml | ||
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6. Recession Buster Vol. 3: Bargain Booze and BLT's at a Hip Chicago Wine Bar Recession begets innovation, and here's a new one to add to the list of inspired coping mechanisms: sleek Chicago wine bar Juicy Wine Co.'s Tuesday night half-priced Pinot Noir and BLT deal. http://www.starchefs.com/features/recession_buster/volume_03/index.shtml | ||
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7. Interview with Pastry Chef Jimmy MacMillan of Avenues-Chicago, IL Musician turned pastry chef Jimmy MacMillan has gained notoriety for his striking desserts both look and taste-wise. At Avenues, he combines molecular gastronomy and classic pastry technique, to create vibrant pastries. Read the interview to find out how he applies his knowledge of the fine arts to dessert, and get the recipe for an innovative dessert that combines chocolate and Barolo wine. http://starchefs.com/chefs/pastry/JMacMillan/html/index.shtml | ||
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8. Ask the Sommelier: Brian Duncan, Bin 36-Chicago, IL James Beard Nominee Brian Duncan of Chicago's Bin 36 is a star sommelier who has developed his own line of wines. Read the complete interview to find out what makes him tick, plus five wine tips that will help make you a better sommelier. http://www.starchefs.com/wine/ask_Sommelier/Brian-Duncan/index.shtml | ||
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9. Cool Careers: Chef to the Ambassador of New Zealand An A-List New Zealand chef, Nathan Bates moved across the globe to take a prime position cooking for Ambassador Roy Ferguson at the New Zealand Embassy in Washington DC. Here's where this globetrotting chef has cooked, what he's planning next, and his advice on how to succeed in the culinary world. http://www.starchefs.com/community/cool-careers/nathan-bates/index.shtml |
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10. Join Over 40 Restaurants at the Best of the Bay Showcase in San Francisco Each year, San Francisco magazine celebrates the city's exemplary offerings in its July "Best of" issue, in which readers and Bay Area residents weigh in on what makes the Bay Area the best place to live work, and play. The festivities showcase premier restaurant tastings of specialty hors d'oeuvres from over 40 restaurants. http://www.starchefs.com/events/best-of-the-bay-area/2009/html/index.shtml | ||
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11. Photo Galleries: Recent Tastings in Chicago Photos from recent tastings at Chicago's Avenues, Graham Elliott Bowles, Bin 36, Perennial, Cafe des Architects, Urban Belly, and the Chefs to Know Afterparty at The Gage. http://www.starchefs.com/Gallery/Index.shtml | ||
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12. Featured Cookbook: The Joy of Pickling By Linda Ziedrich (2009, The Harvard Common Press) $18.95 The revised edition of this guide to making pickles is loaded with new recipes, tips, and techniques. A detailed introductory chapter highlights the various methods of pickling (including Japanese miso and rice bean pickling), and gives a rundown of the different salts, vinegars, aromatics, and firming agents to choose from. The Joy of Pickling also includes recipes for baby corn to eggplant or lemon, and contains an entire chapter dedicated to cabbage pickles, such as kimchi and sauerkraut. The Joy of Pickling also includes a section on hot and sweet chutneys and a final chapter focused on pickled meats, fish, and eggs. | ||
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13. Top 10 Jobs from the StarChefs JobFinder Executive Chef Committed to Creativity and Growth Custom House Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253780&positionid= Sous Chef-one sixty blue Fun, Passionate Sous Chef Needed Cornerstone Mgmt. & Consulting Inc Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253941&positionid= Line Cook Seeking Stellar Line Cook Trump Int'l Hotel & Tower Chicago Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254420&positionid= Executive Chef Experienced Chef to Manage Hospital Food Production New Jersey http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254560&positionid= Sous Chef Work in the Heart of Wine Country Mayacama Golf Club California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254460&positionid= Executive Chef Leading Boutique Hospitality company seeks local Executive Chef Kimpton Restaurants & Hotels Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254520&positionid= Open Call for Sous Chef and Line Cooks New Pan-Latin Restaurant Opening Agua Dulce Restaurant New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254500&positionid= Pantry Worker - Room Service Great Job at New Luxury Hotel CityCenter Las Vegas Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254392&positionid= Executive Chef/Kitchen Manager High Profile Green Restaurant seeks Strong Kitchen Leader Washington DC http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254360&positionid= Managers Seeking experienced GMs for exciting opportunity Geisha Corp New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254180&positionid= | |||
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14. Featured Chef to Know: Pastry Chef Craig Harzewski of Naha-Chicago, IL 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/ Craig Harzewski Pastry Chef Naha 500 North Clark Street Chicago, IL 60610 Phone: (312) 321-6242 Restaurant Facts Seats: 105 Weeknight Covers: 100 Weekend Covers: 200 Check Average (with Wine): $82 Tasting Menu: Yes Kitchen Staff: 2 Chef Facts Cuisine: Mediterranean Born: 1974 Began Career: 1987 Work History: New York, NY: Payard, Judson Grill, Le Cirque, Country, San Domenico Mentor: Francois Payard" he taught me everything. Beyond just French pastry, he taught me how to challenge myself professionally and make myself better. Languages Spoken: Kitchen Spanish, French, Italian Notable Dishes: Black Mission Fig Tart of Soft Polenta and Brown Butter with Pistachio Ice Cream and Red Wine Syrup Fast Facts Restaurant Recs: The Grafton for the burger. Kitchen Tools: Small offset spatula, my one chef knife that I keep razor sharp (which is unusual for pastry chefs), and the top of the oven. It holds everything at the right heat. Interview Question: I have to see them in action, so I have them stage. It's not necessarily about what they know but how they move and what attitude and motivation they have. If they come with that, I will teach them anything. Flavor Combos: I like pretty classic and traditional combinations like milk chocolate with hazelnut, and orange and pistachio with cherry. Favorite Cookbooks: Professional Pastry Chef by Bo Friberg, On Food and Cooking by Harold McGee, and the Ducasse Le Grand Livre line. Chef to Cook for You: Pastry: Pierre Herme; Savory: Philippe Bertineau: he just makes great food. Culinary Travel: I can't narrow it down, there are too many places. | ||
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 15. Recipe for Young Thai Coconut Soup from Chef Bill Kim of Urban Belly-Chicago, ILAdapted by StarChefs.com Yield: 6 Servings INGREDIENTS: 6 41-50 shrimp, tail off, peeled and de-veined Olive oil 1 teaspoon crushed red pepper flakes 1 teaspoon fennel seed 1 teaspoon yellow mustard seed 1/2 lemon 1 small carrot, peeled 2 pieces garlic, thinly sliced 1 jalapeno, sliced 1 Kaffir lime leaf 1 knuckle galangal, peeled Zest of 1 lime 1 lime, diced To Assemble and Serve: Pea tendrils 3 ounces young Thai coconut meat, cleaned and thinly sliced METHOD: Place shrimp into a saucepot and cover with olive oil. Add the crushed red pepper, fennel, mustard seed, garlic, carrot and lemon. On low heat, slowly cook the shrimp while constantly stirring. Once cooked, remove the shrimp and cool in an ice bath. Slice the shrimp in half lengthwise. Add sliced jalapeno, Kaffir lime leaf, and galangal. Bring soup to a simmer. To Assemble and Serve: In a warm bowl, add pea tendrils, 1/2 ounce coconut meat, shrimp, lime zest and lime dice. Strain the soup over the mixture. | |||
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