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Liquid Olives
Mango Ravioli
Cantaloupe Caviar
Stay on the cutting edge
Click
here to see how |
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8. Photo Galleries: Latest Photos from Recent Tastings in Belgium
Check out our new and improved photo gallery, with shots from our recent tastings at La Paix, L'Air du Temps, Hof Van Cleve-Peter Goossens, and De Karmeliet in Belgium.
http://www.starchefs.com/cook/photo-gallery
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9. Featured Cookbook: Bocuse in Your Kitchen
Bocuse in Your Kitchen: Simple French Recipes for the Home Chef
Paul Bocuse
Flammarion
2007
Godfather of the one of the most coveted awards in the culinary world, Paul Bocuse might seem like an unlikely helpmate in the home kitchen. He has three Michelin stars, after all. But he offers his services, and his decades of experience, in this deceptively humble cookbook, published again after 25 years because, as Bocuse puts it, "there is a whole new generation of people who haven't had the time or the opportunity to familiarize themselves with the experience of cooking." Broken up into traditional chapters, e.g. "Hors d'Oeuvres," "Sauces," "Meat and Poultry," the cookbook is a ready guide to the sublime pleasures of simple French food, delivered with the authority of a venerated expert. Whether you're preparing a rustic country dish like "Partridge with Cabbage" or a multi-ethnic dish such as "Salt Cod Portuguese Style," Bocuse in Your Kitchen makes each recipe an approachable, educational, and deeply gratifying experience.
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11. Featured Chef to Know: Bart Vandaele of Belga Café - Washington, DC
Belga Café
514 8th Street Southeast
Washington, DC 20003
(202) 544-0100
www.belgacafe.com
RESTAURANT FACTS
Seats: 65-100 Weeknight Covers: 250 a day Weekend Covers: 250 a day Check Average (w/out wine): $45-$50 Tasting Menu: Yes $49 Kitchen Staff: 6
CHEF FACTS
Chef/Owner
Cuisine: Modern Belgian
Born: 1970
Began Career: 1988
Culinary School: The Culinary Institute for Restaurant and Hotel Management, Bruges, Belgium
Grad Year: 1988
Stages: Belgium: Restaurant Christoffel, Restaurant Au Vigneron, Aloyse Kloos
Work History: Belgium: Restaurant Scholteshof, Restaurant Piet Huysentruyt, Restaurant Au Vigneron
Mentor(s): Piet Huysentruyt, Roger Souvereyns, my dad
Awards: 2006 StarChefs.com Rising Star Chef Washington DC
Affiliations: I will do charity work with any organizations focused on kids or on cancer
Languages Spoken: Dutch, French, German
Notable Dishes: Cervena Venison Cous Cous Waffle with Fresh Herbs and Mushrooms; Belgian Endive Salad with Prosciutto, Arugula Salad, Orange-Cardamom Gelée
FAST FACTS
Restaurant Recs: Zaytinya because Mediterranean is something I don't know how to cook; Citronelle
Kitchen Tool(s): Spoon; rubber spatula, knife, a good cutting board
Interview Question: Why do you want to come and cook for me?
Flavor Combo(s): I like the classic combinations. Everyone always seems to go back to them. In my mind stick to it, don't go over the edge.
Fave Cookbook(s): Essential Cuisine by Michel Bras; Everybody Eats Well in Belgium by Ruth Van Waerebeek; Nobu: The Cookbook by Nobu Matsuhisa
Chef to Cook for You: Chef Peter Goosens. He is a good friend of mine, and I haven't tried his food since he received his three Michelin stars.
Culinary Travel: Asia
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 12. Recipe for Bacon Bloody Mary from Peter Vestinos of Sepia - Chicago, IL
Bacon Bloody Mary
Peter Vestinos of Sepia - Chicago, IL
Adapted by StarChefs.com
March 2010
Yield: 12 to 15 Servings
INGREDIENTS
Bacon-Infused Vodka:
¼ pound cooked applewood smoked bacon
1 liter vodka
Bloody Mary Mix:
48 ounces fresh tomato juice
4 teaspoons maple syrup
3 teaspoons liquid smoke
2 teaspoons Worcestershire sauce
2 teaspoons Tabasco sauce
1 tablespoon sweet barbecue sauce
1 teaspoon reduced balsamic vinaigrette
4 ounces German smoked beer
Assemble and Serve:
Maple sugar
Kosher salt
Celery salt
Cherry tomatoes
Cooked Bacon
Lemon wedges
For the Vodka:
Infuse the cooked bacon in the vodka for approximately 2 days. Strain through a cheesecloth before bottling.
For the Bloody Mary Mix:
Combine all ingredients in a large bowl or container. Chill and reserve.
To Assemble and Serve:
Dip the moistened rim of a pint glass in a mixture of maple sugar, kosher salt, and celery salt. Fill the pint glass with ice and add 2 ounces of the infused bacon vodka. Top with Bloody Mary mix and stir to combine. Garnish with bacon-wrapped cherry tomatoes and a lemon wedge.
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