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3. Get into the Spirit with ChefsWeek
We're putting the APB: “Calling All Chefs and Wannabes!” Check out the complete schedule of upcoming food focused events in New York with the First Annual ChefsWeek.
http://chefsweek.com/
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5. Competition Never Tasted so Sweet: Kings of Pastry
Don't miss the opportunity for an exclusive look at the prestigious Meilleurs Ouvriers de France pastry competition with never-before-seen footage. Screenings across the country kicking off September 15th in New York City.
http://www.starchefs.com/cook/events/kings-of-pastry
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6. ICC Update: Somm Slam Competitors Announced
Sommeliers, so very polite by profession, will have the opportunity to grit their grape-stained teeth in a real-time pairing competition at the first annual StarChefs.com Somm Slam. Check out who will be competing for the Grand Prize-a trip to Tuscany to visit three Ruffino Estate Vineyards.
http://www.starchefs.com/cook/events/somm-slam/2010
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8. Featured Video: ICC 2009 Breaking the Boundaries of Food and Wine Pairing with Stephen Asprinio
Take a peek inside the 2009 ICC session with sommelier and hospitality expert Stephen Asprinio on the subject of pairing "outside the box" wines. See what he says about rules in wine pairing and how the sommelier can use them to improve the dining experience.
http://www.starchefs.com/cook/videos/breaking-boundaries-food-and-wine-pairing
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9. Featured Cookbook: Wine Bar Food: Mediterranean Flavors to Crave with Wines to Match
Cathy and Tony Mantuano
March 2008
Crown Publishing
In Wine Bar Food restaurateurs Cathy and Tony Mantuano share their passion for the European tradition of pairing small plates with wine among one's close friends. In their travels to cities like Seville, Rome, and Lisbon, the Mantuanos acquired a taste for this decidedly civilized ritual of revelry and sought to recreate it back home, opening Enoteca Spiaggia in Miami Beach and publishing Wine Bar Food. Both ventures are intended to further the culture of casual, convivial mealtime gatherings in a country polarized by fast food and major occasion-oriented dining. The Mantuanos organize their chapters by region, so the reader is introduced to the wine and small plates of Venice, Barcelona, and Athens organically, as part of the prism of a larger culture. With its exquisitely simple recipes and regional wine recommendations, Wine Bar Food enables us to recreate the easy charm and casual gourmet experience of small plate dining.
http://www.starchefs.com/cook/cookbooks_keywords/Cathy%20and%20Tony%20Mantuano%20
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The New Hobart 3000 Series Slicer
Smoother Glide
First-Ever Removable Blade
Redesigned by You.
Click here for more information. |
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10. Top 10 Jobs from the StarChefs.com JobFinder
JobFinder has amazing back-of-the-house opportunities, but check out these front-of-the-house positions!
General Manager
Oversee Troy Guard's Signature Restaurant With Innovative Menu, Exceptional Wine List, and Hand Crafted Cocktails
TAG
Denver, CO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269600&positionid
General Manager
Join Established, Fine Dining Restaurant in Carmel, California-Great Community, Great Benefits!
Downtown Dining
Carmel, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269440&positionid
Chef de Cuisine
Busy, Upscale, Wine-Centric Hot Spot Near Seattle Seeks Chef de Cusine
The Woodmark Hotel
Lake Washington, WA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269261&positionid
Wine Director
Run Wine Program With Focus on Pairings, Small & Sustainable Producers, & Mediterranean Styles
Oleana
Cambridge, MA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269240&positionid
Director of Food & Beverage
Foremost Public Golfing, Dining, and Special Event Destination on the West Coast
Trump National Golf Club
Los Angeles, CA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269200&positionid
Restaurant Manager
Dynamic Restaurant With International F&B Program is Looking for Outstanding Manager
AvroKO Hospitality Group
New York, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269143&positionid
Restaurant Manager
Restaurant Manager With Strong Floor Presence Wanted for Fantastic CA Restaurant
Trader Vic's
California
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=268582&positionid
Assistant Manager
High-End Sushi Restaurant in Nobu Restaurant Group
Matsuhisa
Aspen, CO
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269060&positionid
Steakhouse Manager
Filet Mignon, Dry Aged Steak, Fine Wine-Join the Fine Cut Team!
Final Cut
West Virginia
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=269501&positionid=
Server
Friendly FOH Worker with Wine, Beer and Cocktail Knowledge Wanted
Maritime Park
Jersey City, NJ
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=268760&positionid=
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11. Featured Sommelier to Know: Madeleine Triffon of The Matt Prentice Group
30100 Telegraph Road
Suite 251
Bingham Farms, MI 48025
Work History: Detroit, MI: London Chop House, Westin Corporation.
Affiliations: The Court of Master Sommeliers.
Favorite Wine Book: The Sotheby's Wine Encyclopedia by Tom Stevenson.
Favorite Pairing: Oaky Chardonnay with a great mac and cheese.
Favorite Wine Region: Greece.
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 12. Recipe for Turkish Breakfast from Pastry Chef Maura Kilpatrick of Oleana and Sofra - Boston, MA
Adapted by StarChefs.com
Yield: 4 Servings
INGREDIENTS
Phyllo-Fried Eggs:
4 eggs
2 cups shredded phyllo dough
4 tablespoons flour
2 eggs
8 tablespoons breadcrumbs
Fried Feta:
¼ pound feta cheese
To Assemble and Serve:
1 Armenian cucumber, peeled and sliced
2 vine ripe tomatoes, blanched and peeled
½ cup olives
1 cup yogurt
4 tablespoons honey
2 tablespoons olive oil
METHOD
For the Phyllo-Fried Eggs:
Boil the eggs for 4½ minutes. Process the shredded phyllo in a food processor until ground fine. Beat 2 eggs with 1 tablespoon of water and a pinch of salt in a small mixing bowl and set aside. Preheat a large pot of oil or a fryer to 350°F. Bread the eggs by rolling them in flour and then dipping them into the beaten egg. Coat them evenly in the shredded phyllo.
For the Fried Feta:
Cut the feta into 1 inch squares, about a half inch thick. Dredge in flour. Dip in egg and then coat with breadcrumbs and set aside.
To Assemble and Serve:
Divide the cucumber, tomato, olives, scoop of yogurt drizzled with a tablespoon of honey onto four separate plates and drizzle the tomato, cucumber and yogurt with a little olive oil and sprinkle with salt. Deep fry the feta and eggs until golden brown and crisp and arrange one of each onto each breakfast platter.
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