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November 11, 2009 - Issue 186 |
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The
Dishrag Newsletter
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1. Letter from the Editor: The Los Angeles Issue After an epic three days of Rising Stars events in Boston, we're off again to the races in sunny California to pick our 2010 Los Angeles Rising Stars. With a couple of tasting trips (and more to come) under our belts already we've tasted some great food, wine and cocktails. Here's a rundown of our recent crop of LA-related features, plus what's in store in the upcoming weeks. http://www.starchefs.com/features/editors_dish/letter/vol52/ | ||
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2. Top Wine and Food Pairings from the City of Angels Txakoli and kampachi; sake and harissa-marinated cod; wild boar tenderloin and a Le Marche wine; Butter lettuce salad with a California Viognier-these are all out-of-the-box pairings that we've seen in LA from chefs and sommeliers. Find out who made the pairings happen, and what made them go from good to great. http://www.starchefs.com/features/top_pairs/2009-los-angeles/html/index.shtml | ||
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3. Technique: Liquid Nitrogen Floating Island with Pastry Chef Michael Gillette of The Bazaar- Los Angeles, CA At Jose Andres' swank The Bazaar in Beverly Hills, Pastry Chef Michael Gillette offers a dramatic, fun take on a classical French dessert, with a new school meringue made tableside with a food whipper, a ladle, and a lot of liquid nitrogen. Here's the technique, recipe, and video. http://www.starchefs.com/events/studio/techniques/michael-gillette-liquid-nitrogen/html/index.shtml | ||
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4. Featured Pastry Chef: Adrian Vasquez of Providence- Los Angeles, CA Adrian Vasquez started out as a musician and then went to architecture school, but today he is one of the top confectioners in Tinseltown. As the pastry chef at 2003 Rising Star Chef Michael Cimarusti's Providence, Vasquez is constantly searching for new and exciting flavor combinations and techniques. Here are two recipes, plus an interview on what advice he has to give, his creative process, and his plans for the future. http://www.starchefs.com/chefs/adrian-vasquez/html/index.shtml | ||
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5. Gastronomika 2009: The Full Lineup, Schedule, and More The eleventh edition of Spain's second culinary congress in San Sebastian will fittingly consider the evolution of world cuisine, from its roots to its intangible future. Here's the full schedule, including the stellar lineup of chefs and what they will be demonstrating. http://www.starchefs.com/events/gastronomika-2009/html/index.shtml | ||
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6. Photo Galleries: Recent Tastings in Los Angeles Plus Boston Rising Stars Savory, sweet, cocktails, and more: Photo galleries from recent tastings and events in Los Angeles: Umami Burger, Gordon Ramsay at the London, CUT, Bond Street, Animal, Street, Joe's Restaurant, Eva, Osteria Mozza, Grace, Bar Pintxo, Kogi BBQ Truck, RH Restaurant, Church and State, Drago Centro, The Varnish, Hungry Cat, The Roger Room, The Bazaar by Jose Andres, The Doheny; and in Boston, MA: 2009 Boston Rising Stars Gala at State Room, Rising Stars Honorees Party at Craigie on Main, and the Rising Stars After Party at Eastern Standard. http://www.starchefs.com/Gallery/Index.shtml | ||
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7. Featured Cookbook Blurb: Mark Peel's New Classic Family Dinners New Classic Family Dinners: More than 200 Everyday Recipes and Menus from the Award-Winning Campanile Restaurant Mark Peel with Martha Rose Shulman Wiley Publishing, Hoboken, NJ October 2009 $34.95 Chef Mark Peel of the renowned Campanile Restaurant brings his Monday Night Family Dinners and the overall spirit of Campanile cooking-into the home kitchen. Selecting from the most popular of his family dinner menus, Peel has assembled a collection of over 200 recipes ranging in flavor and style that faithfully distill the essence of the restaurant's beloved cuisine. Ravioli, breading, and pesto techniques are photographed step by step, guiding any first-time efforts through uncharted culinary waters. Chef Peel pays such attention to detail in deceivingly conventional recipes like veal piccata and steak Bordelaise that they elevate home cooking to the level of restaurant sophistication. Even classics like macaroni and cheese take on layers of complexity and flavor that are typically found in a restaurant, not the home kitchen. Peel's translation of the rustic sophistication of Campanile cuisine to the home kitchen is highly relevant to the home cook and the chef looking for some relaxed cooking on a valuable day off. | |||
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8. Top 10 Jobs from the StarChefs.com JobFinder Manager for Santa Monica Bistro FIG Restaurant Santa Monica California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258380&positionid= Head Chef for Local Foods Start Up Making Fresh Prepared Meals Anonymous California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258220&positionid= Line Cook Farm to Table Concept Blackberry Farm Tennessee http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258060&positionid= Restaurant General Manager Anonymous California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256941&positionid= Chef de Cuisine Great Opportunity in University Dining Stanford Dining California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=255361&positionid= Boutique Bake Shop Manager Join the Team at One of LA's Top 20 Bakeries Anonymous California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=252640&positionid= Executive Sous Chef Cal Poly Corp. California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257700&positionid= Sous Chef Experienced Sous Chef for Luxury Hotel Shutters on the Beach & Hotel Casa del Mar California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=257360&positionid= Pastry Sous Chef Opportunity of a Lifetime Thomas Keller Restaurant Group California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=253380&positionid= | |||
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9. Featured Chef/Owner to Know: David Myers of Sona- Los Angeles, CA David Myers Chef/Owner Sona 401 North La Cienega Boulevard Los Angeles, CA 90048 info@sonarestaurant.com (310) 659-7708 RESTAURANT FACTS Seats: 90 Tasting Menu: $95/$169 CHEF FACTS Other Restaurants: Boule, Comme Ca Cuisine: Modern French, Seasonally Spontaneous Born: 1974 Began Career: 1993 Work History: Chicago, IL: Charlie Trotter's; France: Les Crayeres; New York, NY: Daniel; Los Angeles, CA: Patina; Beverly Hills, CA: JAAN Mentors: Charlie Trotter, Daniel Boulud Protegees: Nathan McCall, Michael David Awards: 2005 Angeleno Best Restaurant; 2004 StarChefs.com Rising Star Chef Los Angeles; 2004 Angeleno Magazine Best Chef of the Year; 2004 James Beard Foundation Rising Star Nominee; 2003 Food & Wine Best New Chef Affiliations: DiRona, James Beard Foundation. We donate to multiple local, regional, and national charities every month, but have a particular interest in non-profits that focus on the protection and conservation of beaches, such as Surfrider. Notable Dishes: Hamachi with Edamame Puree, Spicy Grapefruit and Watermelon Radish Salad; Braised Licorice Root Lamb Shoulder with Cardamom-Infused Yogurt FAST FACTS Restaurant Recs: Neptune's Net, which is up past Malibu, for live Dungeness crab. Kitchen Tool: Sous vide machine, because it has infinite possibilities. Interview Question: What book are you reading? Flavor Combinations: I don't like sweet; so anything salty, sour, or bitter. I really like salted plums as well as the brightness and bitterness of the lovage. Favorite Cookbook: Cookbooks by Charlie Trotter Chef to Cook for You: If I were in Japan, it would be the chef of Umi. In Paris, Pierre Gagnaire. In Chicago, Charlie Trotter. In New York, Daniel Boulud. In Napa, Thomas Keller. These guys are so in the zone with what they are doing, it's sure to be an experience at the highest level. Culinary Travel: I'd like to go to Kyoto because it is very creative and modernized. | |||
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 10. Recipe for the Bitter Rose from Mixologist Devin Espinosa of The Tasting Kitchen-Los Angeles, CAMixologist Devon Espinosa of The Tasting Kitchen-Los Angeles, CA Adapted by StarChefs.com Yield: 1 Cocktail INGREDIENTS 2 ounces Dimmi liqueur ¼ ounce Campari 1 ounce grapefruit juice 1 twist lemon METHOD In a shaker, combine the Dimmi, Campari, grapefruit juice, and ice. Shake and strain into a chilled martini glass. Twist the lemon over the drink and rub the outer rim of the glass with the outer part of the lemon peel. Garnish with the lemon twist. | |||
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