The Dishrag Newsletter
Issue 230
March 22, 2011
1.  Eat the Bunny
2.  Trend Alert: Is Goat the New Pork Belly?
3.  Ramp(age)
4.  Take the 2010 Salary Survey!
5.  Act Now to Get Discounted ICC Passes
6.  Photo Galleries from Our Recent Tastings
7.  StarChefs Studio: An Interview with Chef Jordan Kahn of Red Medicine - Los Angeles, CA
8.  Featured Cookbook: Fresh from the Market
9.  Top 10 Jobs from the's JobFinder
10.  Featured Chef to Know: 2011 ICC Presenter Paul Liebrandt of Corton - New York, NY
11.  Recipe for Pan-Fried Carrot Cake: Pineapple, Walnuts, and Cream Cheese Ice Cream from Pastry Chef Hillary Blanchard-Rikower of onesixtyblue - Chicago, IL magazine for culinary insiders. Visit

Vita-Mix vitamix XL
The Vita-Mix® XL™
1.5 gallon real blending capacity
4.2 peak HP motor
Increase efficiency with only one blending cycle
Click here for more info:
 1. Eat the Bunny
Can chefs transform rabbit perception from buck-toothed, fluffy-tailed pet to tender, sweet, and viably sustainable protein source-without coming off as heartless, hapless Elmer Fudds?
 2. Trend Alert: Is Goat the New Pork Belly?
Years and forks-full of pork belly later, we're tasting goat on menus nationwide. Sure, America's late to the goat party, but the question is, are we staying?
 3. Ramp(age)
These brave, wild onion relatives are brief, glorious, sweetly garlicky harbingers of spring, and they'll probably be brightening early-season menus near you soon.
 4. Take the 2010 Salary Survey!
Weigh in on what you're bringing in for a chance to win a Vita-Prep® 3 by Vitamix.
 5. Act Now to Get Discounted ICC Passes
Buy your Working Restaurant Pass to the 2011 ICC now and save: $295 until April 15, $350 until June 30, $395 until July 30, and $450 after August 1.
 6. Photo Galleries from Our Recent Tastings
Photo Galleries from our recent tastings at Napa in Orlando Florida, Recette in New York, and Belleville in Brooklyn, along with Chef Dirk Flanigan's dinner at the James Beard House
 7. StarChefs Studio: An Interview with Chef Jordan Kahn of Red Medicine - Los Angeles, CA
Chef Jordan Kahn on cooking for other chefs, giving Vietnamese ingredients the California treatment, and cooking serious food with a casual, rock n' roll dining room.
 8. Featured Cookbook: Fresh from the Market
Seasonal Cooking with Laurent Tourondel and Charlotte March
Laurent Tourondel
August 2010
John Wiley & Sons

Fresh from the Market might be an elegant cookbook geared toward the home chef, but it contains valuable insights for professionals looking to marry a farm-fresh perspective with refined cuisine. Because it's from master chef Laurent Tourondel, progenitor of the BLT restaurant empire, the recipes combine the lush product of local country farms with a cosmopolitan culinary finesse. And because it's Tourondel, the dishes balance decadence with subtlety, refinement with rusticity. Photographs from Quentin Bacon complement Tourdondel's culinary narrative; Bacon's evocative pictures beautifully tell every dish's story from farm to table. The book is portioned into chapters by season, with a comprehensive list of seasonal ingredients and recipes progressing from the cocktail and amuse-bouche all the way to entrees and desserts. %20from%20the%20market%3A%20seasonal%20cooking
Australian Beef and Lamb
 9. Top 10 Jobs from the's JobFinder
Pastry Chef
Creative Pastry Chef Needed
District of Columbia

Salon Cook
Napa Winery
Domaine Chandon

Line Cook
Michelin-Starred Restaurant on Napa Winery
Domaine Chandon

Chef de Cuisine for New Restaurant

Executive Chef
Triumph Hotels
New York

Sous Chef
Opportunity for Creative, Talented Professional Sous Chef
The Hill at Whitemarsh

Executive Chef
Creative Leader
Ballantyne Hotel
North Carolina

Line Cook
Experienced Line Cook Wanted
C-House Restaurant

Sous Chef
Chef Gabriel Bremer Seeks strong line cooks at Salts!

Executive Chef
High volume café w/ quaint atmosphere seeks young creative chef
New York
 10. Featured Chef to Know: 2011 ICC Presenter Paul Liebrandt of Corton - New York, NY
239 West Broadway
New York, NY 10013
(212) 219-2777

Seats: 60
Tasting Menu: Yes
Kitchen Staff: 12

Cuisine: Modern European
Born: 1976
Began Career: 1992
Culinary School: University of London, London, England
Grad Year: 1994
Stages: France: Pierre Gagnaire
Work History: England: Le Manoir aux Quatre Saisons; Marco Pierre White; France: Pierre Gagnaire; New York, NY: Bouley Bakery, Atlas, Papillon, Gilt
Mentor(s): Pierre Gagnaire
Awards: 2006 Rising Star Chef New York; 2006 New York Times 3 Stars; 2002 Esquire Best and Brightest
Languages Spoken: English

NOTABLE DISH(ES): Peekytoe Crab Salad, Sea Herb Glass, Black Cod with Beet-Hibiscus Purée, and Glazed Petit Butterball Potatoes

Restaurant(s) off the Beaten Path: Bar Masa for uni fried rice
Kitchen Tool(s): Small offset spatula; plating tweezers
Interview Question: Does this person have the tenacity and passion to succeed?
Flavor Combo(s): Coffee and cardamom; green tea and strawberries
Fave Cookbook(s): Alain Chapel Laffon series
Chef to Cook for You: Antoine Carême
Culinary Travel: Japan. The sensibility of the Japanese cuisine is just beautiful, absolutely beautiful.
Hobart Logo 11. Recipe for Pan-Fried Carrot Cake: Pineapple, Walnuts, and Cream Cheese Ice Cream from Pastry Chef Hillary Blanchard-Rikower of onesixtyblue - Chicago, IL

Adapted by

Yield: 8 to 12 Servings

Cream Cheese Ice Cream:
900 grams milk
180 grams nonfat milk solids
300 grams granulated sugar
100 grams glucose
1 teaspoon salt
1.35 kilograms cream cheese

Carrot Cake:
8 ounces finely shredded carrots
2 large eggs
3 ounces grapeseed oil
1 teaspoon grated fresh ginger
Zest of 1 orange
7 ounces superfine sugar
4½ ounces cake flour
2 tablespoons cinnamon
½ teaspoon salt
½ teaspoon baking soda
¼ teaspoon baking powder

Carrot Cardamom Purée:
32 ounces roughly chopped carrots
16 ounces simple syrup
20 cardamom seeds, crushed

To Assemble and Serve:
Pineapple, diced

For the Cream Cheese Ice Cream:
Heat the milk to lukewarm and add the milk solids, sugar, glucose, and salt. Cook the mixture to 65ºC. Blend in the cream cheese using hand blender. Strain the ice cream base and cool it over an ice bath. Spin the ice cream and freeze it.

For the Carrot Cake:
Preheat the oven to 325ºF. Combine the carrots, eggs, grapeseed oil, grated ginger, and orange zest in a bowl and whisk to combine. Sift the sugar, flour, cinnamon, salt, baking powder, and baking soda into a separate bowl and gently combine until well mixed. Let the batter sit for 10 minutes. Bake the carrot cakes for 25 minutes, rotating the pans halfway through the baking time. Bake them until they're golden and a toothpick comes out clean. Cool the cake in the freezer and cut into desired shapes. Heat the butter in nonstick frying pan on medium heat and fry all 4 sides until the cake is golden. Let it cool.

For the Carrot Cardamom Purée:
Cook the carrots in water until they become very tender. Strain and mash the carrots. Heat the simple syrup to a boil with the cardamom and let steep for 1 hour. Strain the syrup. Using a Vitamix, blend the cooked carrots with the cardamom syrup until a smooth purée forms.

To Assemble and Serve:
Spoon some of the Carrot Cardamom Purée onto the plate. Plate the Carrot Cake, and top it with walnuts and pineapple. Scatter some walnut pieces around the plate. Plate a quenelle of the Cream Cheese Ice Cream.
Quick Meals

Recipes don't have to be complicated to be delicious. Check out QuickMeals and learn celebrity chefs' secrets for preparing fast and easy weeknight recipes.

Click here to register for ONE-WEEK FREE TRIAL of QuickMeals: . . . the magazine for culinary insiders

Follow StarChefs Online: follow StarChefs on Twitterfollow StarChefs on FacebookSubscribe to the StarChefs RSS Feed for Recipes, Chefs, News, and Latest Features Follow Antoinette Bruno Online: follow antoinette bruno on twitterfollow Antoinette on Facebook