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July 9, 2009 - Issue 177 |
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The
Dishrag Newsletter
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1. Letter from the Editor: Back to Beantown Our third tasting trip through Boston is underway and we can't wait to discover what else awaits our taste buds in this city that has welcomed us as family. Here are some highlights of what we've tasted already, plus a rundown of our current features. http://www.starchefs.com/features/editors_dish/letter/vol45 | ||||||||||||||||||
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2. House-Made Artisanal Vermouth, When It's Done in Your Bar Mixologists around the country have been getting into bitters and home-made infusions, but what's next on the artisanal front? We've collected tips and know-how from the mixologists who are blazing the house-made vermouth trail. Here are the basics, plus 3 recipes for vermouth and two cocktails that incorporate it. http://www.starchefs.com/features/mixology/artisanal-vermouth/html/index.shtml | ||||||||||||||||||
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3. Technique: Razor Clams a la Plancha with Chef Jamie Bissonnette of Toro-Boston, MA Simple dishes using simple techniques are what a cook likes to indulge in after a night of service, and this is precisely makes Jamie Bissonette a "chef's chef". Here's his Spanish technique (on video) for preparing fresh razor clams on his plancha. http://www.starchefs.com/events/studio/techniques/jamie-bissonnette/html/index.shtml | ||||||||||||||||||
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4. Featured Sommelier: Chas Boynton of Restaurant Dante-Boston, MA Boynton is running the wine program at Dante in Cambridge, MA, where his goal is to provide unusual but affordable wines to match the restaurant's comforting Italian food. Here's his interview, plus some valuable wine tips for sommeliers. http://www.starchefs.com/wine/starvintners/html/chas-boynton/html/index.shtml | ||||||||||||||||||
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5. Featured Pastry Chef Maura Kilpatrick of Oleana and Sofra-Boston, MA A master at incorporating Middle Eastern flavors into visually striking desserts, Ana Sortun's pastry chef is also behind a café that serves ethereal food in a neighborhood setting. Here's her interview plus two recipes. http://www.starchefs.com/chefs/pastry/MKilpatrick/html/index.shtml | ||||||||||||||||||
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6. Featured Mixologist: Jackson Cannon of Eastern Standard-Boston, MA As one of the senior mixologists on Boston's established cocktail scene, Jackson Cannon runs the bar at one of the most successful restaurants in the city. Here's an interview with this mentor and vermouth artisan, plus his biography and two cocktail recipes. http://www.starchefs.com/features/mixology/jackson-cannon/html/index.shtml | ||||||||||||||||||
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7. Seattle Chef Christine Keff on Keeping Employees Motivated While other restaurants have been struggling to stay open during the downswing in the economy, Chef Keff's Flying Fish in Seattle has successfully weathered the storm. We talked with Keff about her plans for keeping the restaurant exciting, how she's survived in this economy, and what she wishes she's done differently. http://www.starchefs.com/features/christine-keff/html/index.shtml | ||||||||||||||||||
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8. The Heat is On: Results from Our Range Survey We've polled chefs on everything from blenders to whippers, but now its time to talk about the centerpiece of the kitchen: the range. What brands do chefs use? What features do chefs look for in a range? Here are the results. http://www.starchefs.com/features/editors_dish/range-survey/html/index.shtml | ||||||||||||||||||
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9. Featured Video: Johnny Iuzzini's Sliced-Up Dessert Foreplay Jean-Georges Pastry Chef Johnny Iuzzini is known for his colorful, multi-component desserts that stem from a solid foundation in French pastry technique and and a love for hydrocolloids. But what happens when a Hobart 3000 Slicer falls into his hands? http://www.starchefs.com/acquia/content/carrot-cake-carrot-crisps-crispy-brown-butter-gel | ||||||||||||||||||
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10. Don't Forget to Register for the 2009 International Chefs Congress! This September 20-22nd, join us and some of the world's top chefs as we help define the concept of American cuisine and explore some of the culinary industry's most cutting-edge developments. Our exceptional lineup this year includes Grant Achatz, Daniel Boulud, Juan Mari Arzak, Pierre Gagnaire, David Bouley, Yoshihiro Murata, Charles Phan, Paco Torreblanca, and more! Follow the link below to register (use code DR-709): http://www.starchefs.com/events/icc/2009/index.shtml | ||||||||||||||||||
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11. Photo Galleries From Recent Tastings in Boston Photos from tastings at Boston's Oleana, Clio, La Verdad, Hungry Mother, Uni, Dante, Tremont 647, L'Espalier, Toro, Bambara, Lyric, Clink, Kingfish Hall, Harvest, Myers+Chang, Asana, Bonfire, Sorellina, Sofra, Bin 26, Mistral, Eastern Standard, and Craigie on Main. http://www.starchefs.com/Gallery/Index.shtml | ||||||||||||||||||
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12. Fill Out Our Wine Survey (For a Chance to Win a Trip to Vegas) Take a moment to tell us what you think about the wine program in your restaurant and enter for a chance to win a trip for two to Las Vegas! Take the 2009 Wine Survey | ||||||||||||||||||
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13. Featured Cookbook: Wine Mondays: Simple Wine Pairings with Seasonal Menus Frank McClelland and Christine Matheson (2009, The Harvard Common Press) $24.95 When proprietor Frank McClelland introduced his four course wine paired dinners at Boston's renowned L'Espalier restaurant on Monday nights, he had an instant hit on his hands. L'Espalier's Wine Mondays were a way to introduce and educate diners on pairing wines with a fantastic seasonally-inspired meal in an approachable, fun, and straightforward fashion. McClelland has selected 16 of his favorite menus from Wine Mondays over the years-four for each season-applying his casual approach and philosophy on food and wine to the recipes and pairings included. Each menu is centered around a seasonal theme ranging from Winter's Bordeaux and Spring's Rosé-Colored Glasses, to Summer's Totally Organic and Autumn's Mushroom Dinner. McClelland encourages his readers to use the book as a reference rather than a formal set guide, asserting his number one rule: drink what you like! | ||||||||||||||||||
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14. Top 10 Jobs from StarChefs JobFinder.com PR Internship Immediate Opening for Ambitious PR Intern StarChefs.com New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255040&positionid= Line cook/ Banquet/ Garde Manger Best of Boston 2008 Charter Oak Country Club Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254820&positionid= Executive Sous Chef Private Island Caribbean http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255041&positionid= Line Cook Experienced Line Cook sought immediately for Fine Dining The Inn at Perry Cabin Maryland http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255060&positionid= Specialty Restaurant Chef Great Opportunity to Work With Renowned Chefs Marriott International Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253600&positionid= Creative Executive Chef and Sous Chef Needed Searching for Philly's Creative Chefs Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255000&positionid= Line Cook Sustainable, Local, Fine Dining Cuisine IH Acquisitions, LLC Virginia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254901&positionid= Chocolatier Pastry Chef for Upscale Chocolaterie and Patisserie Aroa Fine Chocolate LLC Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253500&positionid= Master Cook - Blossom Experienced Cooks Needed CityCenter Las Vegas Nevada http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=254388&positionid= Assistant Kitchen Manager and Sous Chef Positions Available Kitchen Manager Training Program Hillstone Restaurant Grp. Florida, Louisiana , Georgia, Massachusetts, Maryland, Arizona , California, New Jersey, Colorado, Illinois, District of Columbia, New York, Texas http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253501&positionid= | |||||||||||||||||||
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15. Featured Chef to Know: Amanda Lydon of Straight Wharf Restaurant-Nantucket Island, MA 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/ Amanda Lydon Chef/Owner Straight Wharf Restaurant 6 Harbor Square Nantucket Island, MA 02554 Phone: (508) 228-4499 RESTAURANT FACTS Seats: 100-140 Weeknight Covers: 180 Weekend Covers: 180 Check Average (with Wine): $85 Tasting Menu: No Kitchen Staff: 4-8 CHEF FACTS Cuisine: Seasonal sustainable seafood Born: 1971 Began Career: 1991 Stages: Spain: Martin Beratasegui; France: L'Abbaye de Sainte Croix Work History: Boston, MA: Straight Wharf, Chez Henri, Truc, Radius, Upstairs on the Square, Ten Tables Mentors: Deborah Hughes, Mary Catherine Diebel Awards: 2006 StarChefs.com Rising Star Chef Boston; 200 Food & Wine Best New Chef; 2000 Boston Magazine Best New Chef; 2000 James Beard Foundation Rising Star Nominee Languages Spoken: Enough French to order a good dinner NOTABLE DISHES: Chantenay Carrot Gnocchi, Braised Rabbit, Pickled Ramps and Pecorino; Pistachio Financier, Tarragon Ice Cream and Apricot FAST FACTS: Restaurants Recs: Jumbo Seafood; Café D; City Feed and Supply Kitchen Tool: Japanese mandolin; meat grinder; pasta machine Interview Question: Whose food do you love? What do you read for inspiration? Flavor Combo(s): At the moment: pear, celery lemon, and parmesan salad; wood grilled duck with rhubarb tartine; swordfish with smoked shiitakes and ginger Fave Cookbook: A Return to Cooking by Eric Ripert; Sunday Supper at Lucques by Suzanne Goin; The Zuni Café Cookbook by Judy Rodgers Chef to Cook for You: Alain Passard Culinary Travel: Vietnam, Thailand, Cambodia, India | ||||||||||||||||||
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16. Recipe for Carne Asada Taco from Chef Brian Roche of La Verdad-Boston, MAAdapted by StarChefs.com July 2009 Yield: 4 Servings INGREDIENTS Steak: 8 ounces skirt steak 1 cup cola ¼ cup soy sauce 2 ounces sliced onion 3 cloves of garlic, chopped Guacamoleo: 1 avocado ½ onion ½ jalapeno 1 tablespoon chopped cilantro 1 clove garlic 1 teaspoon lime juice Salt and pepper Salsa Arbol: 5 tomatillos ½ onion 2 cloves garlic 1 jalapeno 1 tablespoon chopped cilantro 4 ounces arbol dried chile pepper 1 tablespoon oil Caramelized Onion Purée: 1 onion To Assemble and Serve: 1 tortilla 1 tablespoon caramelized onion purée 1 teaspoon salsa arbol 1 teaspoon guacamoleo 1 teaspoon minced red onion 1 teaspoon chopped cilantro METHOD: For the steak: Combine steak with cola, soy sauce, onion, and garlic. Marinate for at least 4 hours. For the Guacamoleo: Prepare a grill. Grill onion, jalapeno, and garlic until slightly charred. Place in blender with cilantro and avocado. Add lime juice and water until desired consistency has been reached and season. For the Salsa Arbol: Combine tomatillo, onion, garlic, and jalapeno. Cover with water and boil until tomato is tender. Strain off water, saving ½ cup. Add tomatillo, onion, garlic, and jalapeno cilantro to blender. Puree, adding water to bring to sauce consistency. In a separate pan on high heat, add oil and chile peppers. Fry for 30-45 seconds or until skin has blistered. Add chiles to blender one at a time and puree until desired spice level has been reached. For the Caramelized Onion Puree: Slice one large onion place in pan and cook until onion turns an amber color. Puree in food processor or blender. To Assemble and Serve: Grill steak until desired temperature. Spread onion purée onto the tortilla. Add steak, and top with salsa arbol, guacamoleo, red onion, and cilantro. | |||||||||||||||||||
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Recipes don't have to be complicated to be delicious. Check out QuickMeals
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