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| Issue 197 |
 March 1, 2010 |
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IN THIS ISSUE
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com
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7. Featured Cookbook: The Dessert Architect by Robert Wemischner
The Dessert Architect
Robert Wemischner
Delmar, Cengage Learning
2010
Self described "peripatetic pastry chef" Robert Wemischner has worn many hats in his career: itinerant food writer, gourmet retailer, and instructor in baking and pastry at LA Trade Tech for over 18 years. And with regular contributions to Food Arts and Pastry Art and Design, Wemischner rounds out his profile as one of the more prolific and generous pastry experts in the country. For those who can't reach his classrooms in Los Angeles comes The Dessert Architect, the crystallization of Wemischner's extensive knowledge and deeply held respect for the ingredients, techniques, and compositional beauty of the pastry arts. The pastry chef, says Wemischner, "is a composer and conductor, creator and presenter," who must have both knowledge of and control over the elements of his craft. In his new book, Wemischner breaks down those elements with meticulous care, from the basic components of flavor and palate development to elaborate plating guidelines. Thoughtful questions, instructive recipe guidelines, and comments from chefs around the country make the book an invaluable resource to the cook or pastry chef looking to strengthen his or her ownership of the craft.
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9. Featured Chef to Know: Neal Fraser of Grace - Los Angeles, CA
Grace
7360 Beverly Boulevard
Los Angeles, CA 90036
(323) 934-4400
www.gracerestaurant.com
RESTAURANT FACTS
Seats: 90 Weeknight Covers: 60 Weekend Covers: 125 Tasting Menu: Yes $70-$85; $115-$130 with wine Kitchen Staff: 9
CHEF FACTS
Chef/Owner
Cuisine: New American
Born: 1969
Began Career: 1992
Culinary School: The Culinary Institute of America, Hyde Park, NY
Grad Year: 1992
Stages: Los Angeles, CA: Checker's Hotel; New York, NY: Park Avenue Café
Work History: Los Angeles, CA: Pinto Bistro, Spago, Rox, Boxer, Rix, Grace
Mentor(s): Octavio Becerra, Thomas Keller, David Burke
Awards: 2004 StarChefs.com Rising Star Chef Los Angeles
Affiliations: CIA, SOS, James Beard House, Dirona, Cystic Fibrosis, American Heart Association, Club Culinaire, Outstanding in the Field, Slow Food
Languages Spoken: Some Spanish
Notable Dishes: Dungeness Crab Salad with Meyer Lemon Vinaigrette; Skate with Cauliflower and Raisin-Caper Emulsion
FAST FACTS
Restaurant Recs: Yai for duck with chili and garlic
Kitchen Tool(s): Fish spatula, Vita-Mix, Japanese blender
Interview Question: I don't have a specific question that I like to ask. I just want to hire people that want to grow
Flavor Combo(s): Nettles, sunchokes, raisins and capers; ramps, corn, and morel mushrooms; cauliflower and ras al hanout
Fave Cookbook(s): On Food and Cooking by Harold McGee; Simple Cuisine: The Easy, New Approach to Four-Star Cooking by Jean-Georges Vongerichten
Chef to Cook for You: Fredy Girardet. He was the one chef on the top level who's food I have never tasted
Culinary Travel: Australia for the great produce, great chefs, and great wine. I really want to eat at Tetsuya.
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 10. Recipe for Monk's Cherry from Mixologist H. Joseph Ehrmann of Elixir - San Francisco, CA
Monk's Cherry
H. Josheph Ehrmann of Elixir - San Francisco, CA
Adapted by StarChefs.com
February 2010
Yield: 1 cocktail
INGREDIENTS
4 Bing cherries
1 bar spoon lavender petals
1 ounce Bulleit bourbon
½ ounce Green chartreuse
1 bourbon-infused cherry
1 stem lavender
METHOD
In a mixing glass, muddle the cherries with the lavender. Add the bourbon and chartreuse and stir. Pour contents into a cocktail coupe. Garnish the rim with bourbon cherry with a piece of lavender stuck into it to look like a stem.
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