The Dishrag Newsletter
Issue 206
June 7, 2010
1. Letter from the Editor, vol. 62: At the 2010 NRA Show in Chicago
2. San Francisco Bay Area Travel Guide
3. San Francisco Bay Area Rising Stars
4. Featured Video: Daniel Boulud Mentoring Presentation at ICC 2008
5. Photo Galleries: Latest Photos from Our Recent Tastings
6. Featured Cookbook: Lessons in Wine Service from Charlie Trotter
7. Top 10 Jobs from the JobFinder
8. Featured Chef to Know: Ryan Poli of Perennial Restaurant - Chicago, IL
9. Recipe for Mojo Marinated Pork Cubano (Lechon Asado) from Chef Randy Zweiban of Province - Chicago, IL magazine for culinary insiders. Visit

Belgian Beer and Food

 1. Letter from the Editor, vol. 62: At the 2010 NRA Show in Chicago
Rediscovering the Windy City: a whirlwind NRA weekend and a few unforgettable tastings.
 2. San Francisco Bay Area Travel Guide
Peruse our picks for where to eat, drink, and stay in San Francisco.
 3. San Francisco Bay Area Rising Stars
Discover the San Francisco Bay Area's up-and-coming culinary talent with biographies, interviews, and recipes from this year's class of Rising Stars.
 4. Featured Video: Daniel Boulud Mentoring Presentation at ICC 2008
Daniel Boulud talks mentoring--a key ingredient to the making of a Rising Star--at the 2008 ICC.
 5. Photo Galleries: Latest Photos from Our Recent Tastings
Photos from our recent tastings in New York and Chicago, including the 2010 NRA Annual Conference and more.
 6. Featured Cookbook: Lessons in Wine Service from Charlie Trotter
Edward O. Lawler
December 2008
Ten Speed Press

His third in a series on culinary education finds Charlie Trotter in the wine cellar, conveying his accrued knowledge of the finer points of wine service to his industry peers. The reader is in good hands with Trotter, whose eponymous Chicago restaurant won the James Beard Foundation's Outstanding Wine Service Award and who himself considers wine as much an inspiration as a compliment to the culinary experience. On Trotter's behalf, journalist Edmund Lawler conducts an investigation into the components of successful wine service, from hiring the right wine master and service staff to traveling to actual vineyards in search of the best bottles for your restaurant's tables. The book is permeated by Trotter's unique perspective on the wine-food relationship, i.e. that wine is a "fixed" quantity whereas food is "variable," and therefore can be adjusted according to wine as opposed to vice versa. With this reversal of traditional pairing technique, Trotter's guide to wine service gives his industry peers a grasp of the true malleability of the longstanding and marvelously successful dynamic between the culinary and viticultural arts.

Wisconsin Cheese - Artisans Find Inspiration in Wisconsin

 7. Top 10 Jobs from the JobFinder
Chef Instructors
Incredible Opportunity for Chef Instructor!
The French Culinary Institute
New York

Pastry Cook
Small Department with Lots of Variety!
Brabo Restaurant
Virginia, District of Columbia

Executive Chef
Fast Growing Hotel Company Seeks Experienced Executive Chef
HEI Hotels
Midwest, USA , Minnesota

Sous Chef - Butcher and Singer
STARR Restaurants - Seeking Sous Chef!
Starr Restaurant Organization

Restaurant Manager
Customer Service Focused Manager Needed
New York

Cook I
Savory and Pastry positions available
The Inn at Little Washington

Sous Chef
Incredible Sous Chef Opportunity For The Right Match

Line Cooks
Wanted: Badass Line Cooks
New York

Sous Chef
Immediate Hire at New Steakhouse
Venegas Prime Filet

Seasonal Line Cook
Spend the Summer at Etoile Restaurant
Domaine Chandon
 8. Featured Chef to Know: Ryan Poli of Perennial Restaurant - Chicago, IL
1800 North Lincoln Avenue
Chicago, IL 60614
(312) 981-7070

Check average without wine: $31-$50
Tasting Menu: No
Kitchen Staff: 10

Cuisine: Modern American
Born: 1977
Began career: 1995
Stages: Various restaurants around Spain
Work history: Yountville, CA: The French Laundry; Wheeling, IL; Le Francais; Chicago, IL: Butter
Mentor: Thomas Keller, Jean Banchet

Squab and Foie Gras with Red Cabbage Perogi; Mascarpone Truffle Agnolotti, Black Trumpet Mushrooms, Chestnuts and Celery Root Foam

Restaurant recs: Lao Sze Chuan for the empress crab, flash-fried, and served in an amazing spice sauce.
Kitchen tool(s): Joyce Chen scissors - strong enough to cut fish and lamb bones, delicate enough to cut herbs
Interview question: What makes you different? Why should we hire you? I want to hear that they're dependable.
Flavor Combo(s): I enjoy using ginger quite a bit. I love the freshness it brings to enhance other flavors. Right now I am using it with a crab salad dish with avocados and lemon and orange. Chocolate, extra-virgin olive oil and sea salt are a combination that I absolutely adore.
Fave Cookbook: Cookbooks by Alfred Portale, cookbooks by Thomas Keller; Sous Vide Cuisine by Joan Roca is a geyser of information.
Chef to Cook for You: People who I have cooked with in the past who are good friends and are running their own restaurants such as John Fraser of Dovetail in New York, Eric Ziebold of CityZen in DC, and Lachlan MacKinnon-Patterson at Frasca Food and Wine in Boulder. I am just really happy for all of them and it's good to see people you worked with and have learned from doing their own thing and living their dreams.
Culinary travel: I always love Spain. I had the opportunity to stage and work there again for most of 2007 and it's just such a great place. The people are so friendly, the food is amazing. For me, it's a place of inspiration, both personally and professionally. I love it there.

 Canada Pork Logo9. Recipe for Mojo Marinated Pork Cubano (Lechon Asado) from Chef Randy Zweiban of Province - Chicago, IL
Adapted by
June 2010

Yield: 8 Servings

1 quart canola oil
½ cup finely diced garlic
1 teaspoon finely diced scotch bonnet chilies
2 tablespoons finely diced jalapenos
½ cup toasted ground cumin
½ cup toasted ground coriander
1½ tablespoons kosher salt
1½ tablespoons toasted ground black pepper
1 ¼ quarts freshly squeezed orange juice
½ cup sherry vinegar
1½ cups chopped cilantro

Spice Rub:
2 tablespoons toasted ground cumin
1½ tablespoons toasted ground black peppercorns
1 tablespoon toasted ground coriander
1 tablespoon paprika
2 tablespoons dried chile molido
1 tablespoon sugar
1 tablespoon kosher salt

5 pounds pork butt

To Serve:
Coconut rice
Black beans
Fried plantains

For the Mojo:
In a heavy bottomed saucepan, heat the oil until hot but not boiling (approx 175?F). In a stainless bowl, combine the garlic, chilies, cumin, coriander, salt, and pepper. Pour the warm oil over this mixture and cool to room temperature. In a heavy bottomed saucepan, reduce 2 cups of the orange juice down to ½ cup. Cool to room temperature. Whisk the orange juice into the oil mixture, then whisk in the vinegar, and cilantro. Blend until smooth.

For the Spice Rub:
Mix the spices, sugar, and salt together.

For the Pork:
Trim just a little bit of the fat off the outer pork butt. Cut down the middle and then split each half into thirds. Liberally rub the pork with the spice rub, and place in a parchment-lined hotel pan in the refrigerator overnight.

The next day, put the pork in plastic bag, add 1 quart of the mojo, and marinate overnight.

On the third day, preheat a non-convection oven to 300°F. Place the pork in a baking or braising pan, add 1 pint of the mojo and 1 ½ to 2 quarts of water, to cover the pork in liquid and tent with aluminum foil. Cook for approximately 4 to 5 hours, depending on the size of the pork pieces. They are done when they reach an internal temperature of 165?F. Check the pork during the cooking process and add a little water if the liquid is reducing too much. Check the internal temperature of the pork at regular intervals after about 1½ hours.

To Serve:
Place pieces of the pork over coconut rice with black beans and plantains and spoon mojo sauce over and around the pork.
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