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December 17, 2009 - Issue 191 |
The
Dishrag Newsletter |
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1. Winter Farm Fresh: Terminology Guide for Chefs The restaurant program that takes farmers and their products into account will succeed at the market, and on the menu, every time. With a recent educational experience at a New York farm camp fresh in mind, we've prepared a guide to farm terminology (heritage, pasture-raised, etc.) and put together a group of recipes to reflect the winning formula of seasonal, farm-savvy cooking. http://www.starchefs.com/features/farm_fresh/winter/2010/html/index.shtml | |||
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2. Mythic Kitchens: Le Cirque's Golden Era, 1986-1992 The Mythic Kitchens series explores the historic eras in the country's most famous kitchens, when the stars aligned to create food-and future chefs-that helped build the definition of American cuisine. The first installment in this series looks at the legendary "organized chaos" of the Le Cirque kitchen under Chef Daniel Boulud. http://www.starchefs.com/features/daniel-boulud-le-cirque-years/html/index.shtml | |||
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3. New Year's Breakfast: A Service to Start It All Off If 2009 is to be remembered for "the comfort food classics" movement, then surely the New Years brunch menu is a great way for chefs to showcase their talents by taking those classics to the next level. Here are recipes from pastry chefs Diana Staravidis, Makoto Okuwa, Tim Wiechmann, and Zoe Nathan to help plan a smooth service. http://www.starchefs.com/features/new_years_breakfast/2010/html/index.shtml | |||
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4. San Sebastián Gastronomika 2009 Event Wrap Up This past November, one of Spain's foremost culinary destinations, San Sebastián, hosted the 2009 Gastronomika. Check out our wrap up of the three days of events, panels, and demonstrations, joining the leaders of modern cuisine under the banner "global avant-garde." http://www.starchefs.com/features/editors_dish/gastronomika/2009/html/index.shtml | |||
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5. Tools of the Trade 2009 Every year a few big (and small) ticket pieces of kitchen equipment stand out as hot new items, revised classics, or old standards that are as good as ever. Either way, they’re the tools of the trade and what help make chefs great. Here’s our list of industry-specific gifts to make the kitchen pro in your life happy this holiday season. http://starchefs.com/features/tools_of_the_trade/issue5/html/index.shtml |
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6. Photos from Tastings in Spain Barcelona Albert Adria's tapas bar Inopia Paco Perez's high-concept Mediterranean Enoteca Sergi Arola's innovative take on Catalan cuisine at Arola Oriol Invern's contemporary Catalan at Hisop. San Sebastian Pedro Subijana's progressive haute Basque cuisine at Akelare |
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7. Photos from Tastings in New Orleans, Seattle, and Miami Miami: Chef Jeff McInnis of The DiLido Beach Club Ritz Carlton Chef Mark Zeitouni of Lido at the Standard Hotel New Orleans: Chef Scott Boswell of Stanley Chef Steven McHough of Luke Chef Tory McPhail of Commander's Palace Pastry Chef Cary Benson of Muriel's Mixologist Neil Bodenheimer of Cure Seattle: Chefs Dana Tough and Brian McCracken of Tavern Law Chef John Howie of Seastar Restaurant and Raw Bar Chef Shannon Galusha of Bastille Cafe & Bar A Sneak Preview of Chef William Belickis' Mistral Pan Pacific Hotel |
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8. Featured Cookbook: Barbara Lynch's Stir: Mixing It Up in the Italian Tradition Stir: Mixing It Up in the Italian Tradition Barbara Lynch Houghton November 2009  With Stir, indefatigable culinary force and James Beard Award winner Barbara Lynch brings her authority and years of accrued wisdom to the forum of the cookbook. Longtime chef and restaurateur, Lynch has encapsulated the energy and creativity of her eponymous Boston demonstration kitchen and cookbook store in one portable tome. Stir indirectly showcases the particular admixture of gumption and reverence that make Lynch, like any bold chef, an exciting and influential culinary presence. And it's packed with recipes from Lynch's expansive culinary repertoire, including recipes that exhibit what appears to be a native's authority in Italian cooking. From a hard-knocks childhood in Boston's "Southie" to a career that changed the face of the city's culinary landscape, Lynch already has an enduring legacy. Stir, her first cookbook, is the much-anticipated celebration of the story of her cooking life. | ||||
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9. Top 10 Jobs from the StarChefs.com JobFinder Culinary Arts Laboratory Assistant Join Our Culinary Education Team Contra Costa Community College California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259320&positionid= Exec Chef Position Caribbean 5-Star Resort Executive Chef Position Caribbean HRC International Caribbean http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259280&positionid= Line Cook Line cooks sought immediately at this upscale downtown hotspot Spur Gastropub Washington http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259240&positionid= Executive Sous Chef Yosemite National Park Delaware North Companies California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259220&positionid= Restaurant Manager Experienced Manager for Upscale Restaurant Domaine Chandon California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=256941&positionid= Chef Instructor - Baking & Pastry Rounds Teach your passion at NECI New England Culinary Institute Vermont http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=259100&positionid= Pastry Chef Be part of hotel opening team at Pittsburgh's newest luxury hotel Fairmont Pittsburgh Hotel Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258580&positionid= Line Cook Line cook sought immediately Charanga California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258820&positionid= Chef Cook / Project Manager Culinary Adventure in Europe Mon Group Republic of Georgia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258760&positionid= General Manager Upscale Brazilian Restaurant Seeks Experienced Manager 681 COMPLEX INC Pennsylvania http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=258780&positionid= |
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 10. Featured Chef to Know: Scott Youkilis of Maverick - San Francisco, CAScott Youkilis Executive Chef/Owner/Maverick 3316 17th St. San Francisco, CA 94110 Phone: (415) 863-3061 RESTAURANT FACTS Seats: 40 Weeknight Covers: 50 Weekend Covers: 85-199 Check Average: (with Wine): $50 Tasting Menu: No Kitchen Staff: 2-3 CHEF FACTS Born: 1976 Began Career: 1992 Culinary School: Johnson & Wales, Providence, RI Grad Year: 1999 Stages: San Francisco, CA: 42 Degrees; Boulder, CO: Black Cat Work History: New York, New York: Odeon, Bar Odeon; San Francisco, CA: North Star, Sociale; Tahoe City, CA: Resort at Squaw Creek Affiliations: Slow Food, CUESA, GGRA NOTABLE DISHES Crispy Pork Belly with Black Eyed Peas, Sugar Snap Pea Salad, Roasted Garlic Puree and Pork Jus FAST FACTS Restaurant Recs: Eliza's for the potstickers and the Shanghai Chicken; Tommaso's for the pizza Kitchen Tool(s): the Vita-Prep - because it's badass. I use it for all my soups and sauces. Interview Question: Where do you see yourself in five years? I want to make sure they have a career path - that they don't just want a job. Flavor Combo(s): I like a spicy-sweet balance Fave Cookbook(s): The French Laundry Cookbook by Thomas Keller; The Dessert Bible by Christopher Kimball Chef to Cook for You: Iron Chef Rokusaburo Michiba. I loved the original show and since I am an American chef, I would want a meal prepared that I could never do using ingredients I never use. Culinary Travel: Italy, particularly Central and Northern, including cities like Rome, Bologna, Firenze, Milano and Terni. |
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11. Recipe for Truffle Roasted Oysters from Brian Landry of Galatoire's - New Orleans, LAAdapted by StarChefs.com December 2009 Yield: 6 Servings Truffled Mornay Sauce (Makes 1 Gallon): 1 pound smoked bacon, brunoise ¾ pound butter ¾ cup all-purpose flour 1 gallon milk 1 jalapeno, seeds removed, brunoise 3 Roma tomatoes, brunoise 2 tablespoons fresh thyme leaves 2 teaspoons red chili flakes 2 cups grated Parmigiano-Reggiano 2 ounces white truffle oil Salt White pepper Buttered Leeks: 2 leeks, brunoise 3 ounces butter 1 pint water Salt and pepper To Assemble and Serve: 36 oysters on the half shell 18 ounces parmesan breadcrumbs Clarified butter Rock salt Lemon zest Parsley leaves METHOD For the Truffled Mornay Sauce: Brown the bacon and add the butter. Add flour and whisk together until a roux is formed. Whisk in the milk. Add the jalapeno, tomato, thyme, and chili flakes. Simmer until the mixture is thick. Stir in the Parmigiano and truffle oil. Season. For the Buttered Leeks: Combine the leeks with the butter and the water. Simmer until the leeks are tender, adding water as necessary. Season. To Assemble and Serve: Lift the oysters off the shell and place ½ ounce of the leeks under each oyster. Spoon 1 ounce of Mornay sauce over the top of each oyster. Sprinkle each oyster with parmesan breadcrumbs and drizzle with clarified butter. Put a pile of rock salt in the middle of the plate, and place 6 oysters on each plate. Garnish with the lemon and parsley. |
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StarChefs.com . . . the magazine for culinary insiders
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