The Dishrag Newsletter
  1. Letter From the Editor: Taking Stock and Looking Forward
  2. Boston Travel Guide: What to Eat and Where to Stay in Beantown
  3. Take our 2010 Salary Survey!
  4. Culinary Trends 2009: The Full Report
  5. The New Tastemakers: The End of Gourmet and the Future of Culinary Culture
  6. Hangover Remedies for New Year's Day Survival
  7. StarChefs International Chefs Congress featured on Nightline
  8. Announces Its 2010 Chefs Congress
  9. Photo Galleries from Tastings in Los Angeles, San Diego and Orange County
  10. Featured Cookbook: Romney Steele's My Nepenthe: Bohemian Tales of Food, Family, and Big Sur
  11. JobFinder New Year's Special
  12. Top 10 Jobs from the JobFinder
  13. Featured Chef to Know: Tony Maws of Craigie on Main - Boston, MA
  14. Recipe for Poached and Roasted Lamb Loin from Nicholas Boutin of Asana - Boston, MA magazine for culinary insiders. Visit

The iSi Whipper: Endless Possibilities
Letter from the Editor 1. Letter from the Editor: Taking Stock and Looking Forward
A year like no other, 2009 found us asking some tough questions and getting some surprising answers from an industry that continues to evolve and adapt. In our final Letter from the Editor of the year, we recount the highs and lows of 2009 and look forward to 2010, with the promise of economic growth to inspire confidence and creativity in the chefs and restaurateurs that make the dining world go round.
Boston Travel 2. Boston Travel Guide
We've elected our 2009 Boston Rising Stars, but as we learned on our Boston tasting trips, there's a whole world of Boston dining to explore and enjoy. Whether you're a Beantown native, planning a holiday visit, or in need a culinary destination for 2010, be sure to check out our latest Boston travel guide, featuring our top picks for the hot spots and top plates at Boston restaurants.
Salary Survey 3. The 2010 Salary Survey
Take our 2010 Salary Survey so we can assess the fiscal health and wealth of restaurant industry professionals. Survey participants are automatically entered to win passes and a $300 travel voucher to the 2010 International Chefs congress in New York City!
Trends Report 4. Culinary Trends 2009 Chef Gabriel Bremer of Salts - Cambridge, MA
We know 2009 was a continuation of the country's economic upheaval—but what actually happened in the restaurant industry? Our 2009 Culinary Trends report outlines the biggest trends of the year, from social-network-savvy chefs to boundary-breaking pastry concepts, and even makes a few predictions for the year to come.
The New Tastemakers 5. The New Tastemakers: The End of Gourmet and the Future of Culinary Culture
In a food culture that is both hyper tech-savvy and increasingly democratic, Gourmet magazine and its top down standards of taste are suddenly and starkly obsolete. We reflect on Gourmet's much-bemoaned demise what the "death" of Gourmet signifies about the new accessibility and accountability of fine dining in America.
Hangover Remedies 6. Hangover Remedies for New Year's Day Survival
Planning a raucous night out this New Year's Eve? Be back on the pass in no time with these surefire hangover remedies—restorative recipes (from pros who know) that will settle your stomach and quell New Year's queasiness.
7. StarChefs International Chefs Congress featured on Nightline
Watch the ABC Nightline clip featuring the International Chefs Congress. "Fashion is no accident. A trend born in the streets of Minneapolis began on a sketchpad in Milan...And now more than ever our taste buds are being influenced in similar fashion thanks to the StarChefs Congress, a veritable fashion week of food when the most respected chefs in the world leave their test kitchens and mingle inside a New York armory, interesting ingredients, methods and trends emerge, cross-pollinate and spread," says correspondant Bill Weir.
8. Announces Its 2010 Chefs Congress announces that the 2010 International Chefs Congress (ICC) will take place September 20-22 in New York City! This year's international presenters already include: Tom Aikens of Tom Aikens Restaurant (London, UK), Martin Berasategui of Restaurante Martin Berasategui (Gipuzkoa, Spain) and Alvin Leung of Bo Innovation (Hong-Kong, China). Get your early bird passes here.
Photo Gallery 9. Photo Galleries from Tastings in Los Angeles, San Diego and Orange County
Photos from our recent tasting trip to Los Angeles: Café Pierre, Caché, Tavern, Rivera, Wilshire, Sashi, Melisse, Charlie's Malibu, Ocean Lounge, LudoBites, The Dining Room at the Langham, Vertical, Spago, CUT, Restaurant at Sunset Marquis, Bouchon, and Gjelina; San Diego: 1500 Ocean and Cucina Urbana; and Orange County: St. Regis Dana Point, Pizzeria Ortica, Studio, and Mar'sel.
Chefs that use Jade - Dante De Magistris and Jade Logo
The Dante Project
"Now we're spoiled...
any other range just doesn't cook!"

Dante De Magistris
Executive Chef
Chefs That Use Jade.
Click here for more information.
10. Featured Cookbook: Romney Steele's My Nepenthe: Bohemian Tales of Food, Family, and Big Sur
My Nepenthe: Bohemian Tales of Food, Family, and Big Sur
Romney Steele
Andrews McMeel Publishing
November 2009

With over sixty years in the restaurant business, Big Sur's renowned Nepenthe restaurant is still an unwavering symbol of bohemian culture and culinary tradition, as much now as it was when it was founded by the Fassett family six decades ago. My Nepenthe compiles Fassett family history, Nepenthe lore, and 85 diverse recipes to describe the unique cuisine and culture of the Southern California cultural landmark. The history of the place, including profiles of some of its most notable visitors and employees, is interwoven with family and restaurant recipes like "Lolly's Famous Hotcakes" and "Herb-Stuffed Pork Loin Roast with Wine-Poached Quince." The overall impact is to give the reader an intimate perspective on the cuisine and family tradition of Nepenthe's as it's evolved over the last several decades.
11. JobFinder New Year's Special
Heat up your winter hiring with huge savings on multiple posting job packs! For a limited time, we're offering over 50% off the cost of our 5-packs. Find quality candidates for a fraction of the usual price. From now until January 15th, 2010, simply enter the promotional code 5pack50 and purchase a 5-pack of postings to receive the special discounted price of $500. To sweeten the deal, we'll also save you $150 on single job posts. Use promotional code star150 and purchase one posting to receive the special discounted price of $99.

12. Top 10 Jobs form the StarChefs JobFinder
Assistant Pastry Chef
Exciting Opportunity for Ambitious Pastry Chef
The Greenbrier Hotel
West Virginia

Pastry Chef
Mobil 5 Star AAA 5 Diamond property
Erna's Elderberry House West
California, USA

Chef de Cuisine
Culinary Positions
The Greenbrier Hotel
West Virginia , Midatlantic, USA

Garde Manger Chef
Take Our Culinary Department to New Levels of Innovation
Houston Country Club

Commis I & II
Explore Career Opportunities
Fontainebleau Miami Beach

Sushi Chef
Exciting Job Opportunity
Fontainebleau Miami Beach

Sous Chef
What do we do? We have Fun!
Gaylord National Resort & Convention Ctr.

Chef de Cuisine
Do you want to work for a world class chef?
Richard Sandoval Restaurants
New York

Pastry Chef
Artisanal Group
New York

13. Featured Bar Chef to Know: Tony Maws of Craigie on Main - Boston, MA
Tony Maws
Craigie on Main
853 Main Street
Cambridge, MA 02139-3512
Phone: (617) 497-5511

Seats: 90 Weeknight Covers: 100 Weekend Covers: 130-140 Tasting Menu: Yes Kitchen Staff: 8

Cuisine: French Born: 1970 Began Career: 1985
Stages: New York, NY: wd~50
Work History: Cambridge, MA: East Coast Grill; San Francisco, CA: La Folie, Postrio; Santa Fe, NM: Coyote Café
Mentor(s): Chris Schlesinger, Roland Passot, Ken Oringer
Awards: 2006 Rising Star Chef Boston; 2006 Boston Magazine Best French Restaurant; 2006 Boston Magazine Best Chef 2006; 2006 Wine Enthusiast Best in Fine Dining; 2005 Food & Wine Best New Chefs
Affiliations: JBF, Chefs Collaborative
Languages Spoken: French

NOTABLE DISH(ES): Friend Clams with Purple Potato Chips and Ramp Salsa; Red Chile Marinated Skirt Steak

Restaurant Recs: Rod Dee, a tiny little dive Thai place in Brookline. Usually I get the Larb, a traditional Thai dish of ground pork, chilies, and lime.
Kitchen Tool(s): Either the plastic board scraper or the "spoonula" from William Sonoma. The one they make is the perfect size for working the line.
Interview Question: If you've quit a job, what made you quit? What's the definition of a bad boss? What are your ambitions? If you come to work for me, what position do you want?
Flavor Combo(s): We have something here called the Craigie Street Trinity: fennel seed, coriander seed, and dried New Mexican chilies.
Fave Cookbook(s): The New Making of a Cook: The Art, Techniques, and Science of Good Cooking by Madeleine Kamman
Chef to Cook for You: Michel Bras because he's freaking brilliant! He mixes technology and nature like no other chef, his food likes like food and tastes even better.
Culinary Travel: I would either go back to Singapore, a place I've already been, or go to Japan, as I have been dying to go.

14. Recipe for Poached and Roasted Lamb Loin from Nicholas Boutin of Asana – Boston, MA

Made Possible by Winston Chef Nicholas Boutin of Asana – Boston, MA
Adapted by
December 2009
Yield: 4 Servings


Lamb Loin:
2 pieces Colorado lamb loin filet
1 tablespoon fleur de sel
4 ounces butter
2 ripe mangos, seeded, peeled, and quartered

Caramel Jus
½ cup honey
1½ cups red wine vinegar
1 quart demi-glace
1 cup soy sauce
1 cup balsamic vinegar
1 piece ginger
6 pieces star anise
3 cloves garlic
1 tablespoon cumin seeds
1 cinnamon stick

Assemble and Serve:
16 tatsoi leaves
Juice of 1 lemon
1 tablespoon roasted peanut oil


For the Lamb:
Season the lamb loin with fleur de sel and wrap it tightly in plastic film. Refrigerate for 2 hours. Set water bath to 155°F and poach lamb loin for 20 minutes. Remove from bath and cool. Sear mango pieces gently in medium heat with butter until slightly golden brown. Unwrap the lamb filets and sear in butter for 5 minutes, turning once. Allow them to rest for a few minutes before serving.

For the Caramel Jus:
Combine honey and red wine vinegar and reduce until mixture starts to caramelize. Add demi-glace, soy sauce, and balsamic vinegar and bring to a simmer. Add ginger, star anise, garlic, cumin, and cinnamon. Reduce the mixture by half over low heat, pass through a sieve, and set aside to cool.

To Assemble and Serve:
Pour the caramel jus on the plates. Divide each lamb loin and plate each with 2 pieces of mango. Arrange 4 tatsoi leaves on top of each lamb filet. Drizzle with lemon juice and olive oil.

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