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6. Photo Galleries from the LA-San Diego Rising Stars and Recent San Francisco Tastings
Photo galleries of the Los Angeles-San Diego Rising Stars Gala, Honorees Dinner, After Party and more, as well as dishes and platings from Camino, Aziza, Chez Papa, Kajitsu, Travertine, and more. http://www.starchefs.com/cook/photo-gallery
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7. Featured Cookbook: West Restaurant: The Cookbook by Warren Geraghty
West Restaurant: The Cookbook Warren Geraghty Douglas & McIntyre 2008
In 2000, West began its restaurant existence as Ouest, a French fine dining destination in the heart of Vancouver. Since then it has transformed to the West of today, a restaurant that painstakingly works with the best local ingredients to produce regionally authentic, imaginative cuisine. Over 100 recipes from the Vancouver culinary gem fill the pages of this cookbook, dishes that showcase the seasonality and character of the city, including the immigrant influences that shape Vancouver's cuisine. Contributions from Chef Warren Geraghty as well as Pastry Chef Rhonda Viani, Wine Director Owen Knowlton, and Mixologist David Wolowidnyk make this a well-rounded exhibition of Vancouver's increasingly-and deservedly-recognized culinary sophistication.
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8. Top 10 Jobs from the StarChefs.com JobFinder
Cook Academy Head Chef Outstanding Vermont Teaching Opportunity The Essex Resort & Spa Northeast, USA, Midatlantic, USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262621&positionid=
Executive Chef Well established family owned seafood restaurant seeking Chef Browns Wharf Inn Maine , New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262840&positionid=
Pastry Chef Join the team at A Voce MARC New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262920&positionid=
Mixologist Innovative Mixologist to Jump-Start Our New Cocktail Program VOLT Maryland , District of Columbia http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262841&positionid=
Head Baker & Pastry Chef: L'Etoile, Madison Shine with us! L'Etoile Restaurant Wisconsin , Midwest, USA http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262040&positionid=
Chef Instructor, Rounds Teach your passion at NECI New England Culinary Institute Vermont http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262842&positionid=
Front of the House Manager Manager - Nantucket Boarding House & Pearl Massachusetts http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262760&positionid
L'Atelier de Joel Robuchon Sous Chef Experienced Sous Chef Needed ASAP! The Four Seasons New York Hotel New York http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262822&positionid=
Sushi Cook Creative Sushi Cooks for a new downtown hotspot... REBAR! Trump Int'l Hotel & Tower Chicago Midwest, USA , Midatlantic, USA , Illinois http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262122&positionid=
Chef de Cuisine Chef de Cuisine, Excellent Opportunity! Claude Lane California http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=262420&positionid=
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9. Featured Chef to Know: Dan Barber of Blue Hill - New York, NY
Blue Hill 75 Washington Place New York, NY 10011 (212) 539-1776
CHEF FACTS Chef/Owner Other Restaurants: Pocantico Hills, NY: Blue Hill at Stone Barns Cuisine: Local harvest cuisine Born: 1969 Began Career: 1993 Culinary School: The French Culinary School Stages: Berkeley, CA: Chez Panisse; France: Apicius Work History: France: Le Clos de la Violette, Michel Rostang; Los Angeles, CA: Campanile, La Brea Bakery; New York, NY: Bouley Mentor(s): Eliot Coleman, my dad Protégée(s): My nephew Awards: 2008 James Beard Foundation Outstanding Chef Nominee; 2008 James Beard Foundation Who's Who of Food and Beverage in America; 2006 James Bear Foundation Best Chef New York City; 2006 New York Times 3 Stars; 2005 James Beard Foundation Best New Restaurant Nominee; 2002 Food&Wine America's Best New Chefs; 199 New York Magazine Rising Star
Notable Dishes: Bowl of Tomatoes, Melons, and Homemade Yoghurt in Cantaloupe Melon Broth; Grilled Watermelon with Goat Cheese, Pancetta and Tomato Water Cloud
FAST FACTS Restaurant Recs: Lupa - for pasta pomodoro in August or September Kitchen Tool(s): A spoon Interview Question: Why me? Flavor Combo(s): No favorites; new ones come around all the time. I'm fickle. Fave Cookbook(s): Much Depends on Dinner; The Extraordinary History and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary Meal by Margaret Visser Culinary Travel: Morocco - spices are not my strong suit.
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10. Recipe for Spring Lamb Persille with Toasted Pistachios and Stone Fruit Marmalade by William Bradley of the Addison - San Diego, CA
Adapted by StarChefs.com
April 2010
Yield: 4 Servings
INGREDIENTS
Spring Lamb: 2 Frenched racks of Colorado lamb French sea salt and pepper
Toasted Pistachios: 4 cups pistachios 2½ cups sugar 1½ cups pistachio oil
Stone Fruit Marmalade: 1 cup dried cherries 1 cup dried plums 1 cup dried apricots 1 cup dried dates 1 tablespoon saffron 1 tablespoon yellow curry powder 1 cup red wine vinegar 1 pint water 1 cup orange juice
To Assemble and Serve: ½ cup chopped parsley
METHOD: For the Spring Lamb: Season the lamb with salt and pepper. Place lamb racks on a heated grill. Grill each side for 5 minutes. Then remove lamb and let rest at room temperature.
For the Toasted Pistachios: Preheat oven to 300°F. Put the pistachios in a mixing bowl. Add 4 tablespoons sugar, salt, and 4 tablespoons pistachio oil and mix thoroughly. Spread the mixture on a baking sheet and roast in the oven for 15 minutes. Remove the pistachios from oven and put them (still warm) in a food processor. On the puree setting, slowly add the remaining pistachio oil, and continue to puree until smooth.
For the Stone Fruit Marmalade: In a large saucepan, combine the dried cherries, dried plums, dried apricots, dried dates, saffron, curry powder, red wine vinegar, water, orange juice, salt, and the remaining sugar and cook over low flame for 1 hour, stirring occasionally.
To Assemble and Serve: Season the cooked lamb with sea salt and chopped parsley. Slice each rack into 6 pieces and place a piece in the center of each plate. Place pistachio puree and stone fruit marmalade alongside the sliced lamb.
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