The Dishrag Newsletter
Issue 214
September 24, 2010
1.  Fall Farm Fresh
2.  2010 ICC Wrap-Up
3.  2010 ICC Photo Stories
4.  Photo Galleries: Latest Photos from Our Recent Tastings
5.  Featured Video: ICC 2008 Highlight Reel
6.  Featured Cookbook: Grant Achatz and Nick Kokonas' Alinea
7.  Top 10 Jobs from the JobFinder
8.  Featured Chef to Know: Kenneth Oringer of Clio - Boston, MA
9.  Recipe for Roasted Diver Scallops and Kohlrabi, Apple with Buckwheat, and Tarragon from Chef John Paul Carmona of Manresa - Los Gatos, CA magazine for culinary insiders. Visit

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 1. Fall Farm Fresh
Prep for brisk fall days with the skinny on the season's bounty, including a fresh batch of recipes from top chefs, product specs, and more!
 2. 2010 ICC Wrap-Up
A play-by-play of the thrills of the 5th annual International Chefs Congress, Creativity: Art vs. Craft.

 3. 2010 ICC Photo Stories
Scour the visual highlights of the 5th annual International Chefs Congress for your favorite Congress moment!

 4. Photo Galleries: Latest Photos from Our Recent Tastings
Photos from our recent tastings around the country, plus take a look at photos from past ICC's.
 5. Featured Video: ICC 2008 Highlight Reel
Two years ago, hundreds of chefs from around the world converged on the Park Avenue Armory for the 3rd annual International Chefs Congress. The theme was The Responsibility of a Chef. Reminisce, or catch the highlights if you didn't make it!
 6. Featured Cookbook: Grant Achatz and Nick Kokonas' Alinea
September 2008
Ten Speed Press

The ingredients, preparations, and "how the hell did he do this?" elements of Achatz's signature dishes at Alinea are finally assembled into a volume available to the mere mortal. If you've never experienced dining at Alinea, but wish you had, this will get you a step closer. The photography is up-close and stunning and the wealth of detailed information in each recipe is staggering. Each dish is broken down into its various components, which range from simple to highly complex, and is followed by meticulous instructions for plating and presentation. What's more, no element is repeated from one dish to another-and with 100 recipes, that's saying a lot. Alinea carries the requisite testimonials from food media heavyweights (e.g. Steingarten, Ruhlman), but the most interesting of the book's six essays is Achatz's piece on the thought process, choice of technique, and ingredient selection behind some of his most memorable dishes. The beauty and sophistication of the Alinea cookbook propels it into the very top percentile of cookbooks, and makes for a prize possession in a cookbook collection.

Wisconsin Cheese - Artisans Find Inspiration in Wisconsin

 7. Top 10 Jobs from the JobFinder
Sushi Chef
Seeking top Sushi Chefs at Top Austin Restaurant
Uchi and Uchiko
Austin, TX

Executive Pastry Chef
Join Stephen Starr's Highly Acclaimed Restaurant
Pennsylvania, PA

Sous Chef
New England Inn, Surrounded by Farms, Seeks Sous Chef
Home Hill Inn
New Hampshire

Chef de Cuisine
Travel the World While You Work

Executive Sous Chef
Premier Caterer for the DC Area Seeks Executive Sous Chef
Bethesda, MD

Banquet Sous Chef
Great Opportunity to Grow with Luxury Hotel Group
The Fairmont
San Francisco, CA

Line Cook
Chicago, IL
Seeking top caliber line cook to join our team

Sous Chef
Fine-Dining, Catering, A La Carte
Restaurant Associates
New York, NY

Floor Supervisor
Looking for a floor supervisor with strong presence & leadership skills
Trader Vic's

Executive Chef
Upscale Restaurant Venture Seeks Experienced Executive Chef
Greenwich Tavern
 8. Featured Chef to Know: Kenneth Oringer of Clio - Boston, MA
370 Commonwealth Avenue
Boston, MA 02215
(617) 536-7200

Seats: 65
Weeknight Covers: 70
Weekend Covers: 100
Check Average (with Wine): $125
Tasting Menu: No
Kitchen Staff: 6-7

Other Restaurants: Toro, Uni
Cuisine: Contemporary French and Asian
Born: 1965
Began Career: 1987
Culinary School: The Culinary Institute of America, Hyde Park, NY
Grad Year: 1989
Stages: Spain: el Bulli
Work History: New York, NY: The River Café; Providence, RI: Al Forno; Boston, MA: Le Marquis de Lafayette; Greenwich, CT: Terra; San Francisco, CA: Silks; Hingham, MA: Tosca
Mentor(s): Michel Bras, David Burke, Jean-Georges Vongerichten
Protégée(s): Alex Stupak, Todd MacDonald, Tony Maws
Awards: 2001 James Beard Foundation Best Chef Northeast
Affiliations: Autism Speaks, Michael J Fox Foundation
Languages Spoken: Some French

NOTABLE DISH(ES): Sea Urchin with Green Apple and Wasabi Foam in Nori Croquant; Foie Gras Terrine with Citrus Textures and Flavors

Restaurant Recs: Sapporo Ramen, Tacos El Charo, Taiwan Café
Kitchen Tool(s): Thermomix blender
Interview Question: What separates you from the hundreds of other people we have coming in?
Flavor Combo(s): Anything salty, sour, hot, and sweet
Fave Cookbook(s): La Methode: An Illustrated Guide to the Fundamental Techniques of Cooking by Jacques Pépin
Chef to Cook for You: Michael Bras-I love his connection to nature and his region
Culinary Travel: Japan for the seasonality of food and the interest in tradition.
Jade Logo 9. Recipe for Roasted Diver Scallops and Kohlrabi, Apple with Buckwheat, and Tarragon from Chef John Paul Carmona of Manresa - Los Gatos, CA
Adapted by

Yield: 8 Servings


Apple and Poppy Seed Purée:
4 Granny Smith apples
1 tablespoon blue poppy seeds

Roasted Diver Scallops:
1 liter water
15 grams salt
8 diver scallops

Toasted Whey:
1 liter milk
½ cup toasted barley tea
1 teaspoon citric acid
25 grams butter

To Assemble and Serve:
2 green kohlrabi
1 head romanesco
Brown butter
2 tablespoons toasted buckwheat grains
2 tablespoons tarragon oil
50 grams fried young onions


For the Apple and Poppy Seed Purée:
Set a pot of water to simmer. Peel, quarter, and core the apples. Seal them in a Cryovac bag and cook in simmering water until tender. Blend and strain the puree and add the poppy seeds.

For the Roasted Diver Scallops:
Mix the water with the salt to make a light brine. Clean the scallops, remove the side muscles, and brine for 15 minutes. Dry the scallops and seal them in a vacuum seal bag. Cook in a 70?C water bath for 10 minutes, then shock in an ice bath. Heat a Plancha or hot pan. Tear the scallops to resemble broken kohlrabi, and sear them on the Plancha or hot pan.

For the Toasted Whey:
Heat the milk and tea to a simmer and add the citric acid. Once the milk has broken, strain the mixture through a cheesecloth-lined chinois and save the whey. Add butter to the whey and season with salt.

To Assemble and Serve:
Peel the kohlrabi and place between two towels. Pound it lightly to break it into irregular pieces resembling the scallops. Cut the romanesco into separate clusters and roast with the kohlrabi in a pan over medium heat in brown butter. Plate the seared scallops with the apple purée, toasted whey, romanesco, kohlrabi, buckwheat, tarragon oil, and fried onions.

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