The Dishrag Newsletter
Issue 233
April 22, 2011
1.  Warm and Fuzzy (and Boozy): Comfort Food Pairings
2.  Wrap-Up: The 1st Annual Somm Slam
3.  Orange: The Hipster on the Wine List
4.  Uncorking Wines by the Glass
5.  Act Now to Get Discounted ICC Passes
6.  Photo Galleries from Our Recent Tastings
7.  Featured Video: Breaking the Boundaries of Wine Pairing
8.  Featured Cookbook: Kevin Zraly's Windows on the Word Complete Wine Course
9.  Top 10 Jobs from the's JobFinder
10.  Featured Sommelier to Know: Wine Director Shelley Lindgren of A16
11.  Recipe for Country Pork Terrine, Cornichon and Parsley Salad, and Toasted Sourdough by Chef Jeff Pikus of Maude's Liquor Bar - Chicago, IL magazine for culinary insiders. Visit

Wisconsin Cheese - Artisans Find Inspiration in Wisconsin

 1. Warm and Fuzzy (and Boozy): Comfort Food Pairings
Not just a beer with mac n' cheese (although that, too). Explore comfort food beverage pairings from gastropubs to modern French cuisine.
 2. Wrap-Up: The 1st Annual Somm Slam
Just a few short months (and one hot summer) away from our 2nd Annual Somm Slam, pump up with coverage of our first pairing extravaganza.
 3. Orange: The Hipster on the Wine List
Open yourself (and your wine list) up to the idiosyncrasies and one-of-a-kind tincture of one of the hippest, most esoteric little gems on the wine market: orange wine.

 4. Uncorking Wines by the Glass
Sommeliers are doing the unthinkable: making a greater variety of wines accessible to diners with some serious by-the-glass options.
 5. Act Now to Get Discounted ICC Passes
The ICC discount countdown continues, and time is running out! Working Restaurant Passes are $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 Osteria Morini and events like the Varli Food Festival and the Culinary Institute of America's 5th Annual Leadership Awards.
 7. Featured Video: Breaking the Boundaries of Wine Pairing
Sommelier and former Top Cheftestant Stephen Aspirinio pours forth wine and wisdom about out-of-the-box pairings at ICC 2010.
 8. Featured Cookbook: Kevin Zraly's Windows on the Word Complete Wine Course
The 25th Anniversary Edition
Kevin Zraly
Sterling Publishing
March 2011

Four decades in the business of wine, from tasting and pairing as a professional sommelier to educating the next generation, means Kevin Zraly isn't just an authority on wine. He's an eno-expert. But that doesn't stop the somm-instructor extraordinaire from expanding upon his quarter-century-tested tome with new information, resources, and guidance. Without disturbing the eight essential classes of his Windows on the Wine School, Zraly has successfully updated his instructional guide to "one-stop-shopping" status. It's comprehensive, well-organized, and rich with personal and professional experiences in the often intimidating world of wine education. Zraly breaks down regions, varietals, blends, and even the styles within those categories. He asks the right questions (e.g., "How do I buy a red Rhone wine?" and "What's the difference between a $100 Beerenauslese and a $200 Beerenauslese (besides a hundred bucks)?" and gives the right answers, with regional, varietal, and blend exemplars alongside to give a face (or label) to a name. Zraly's brand breakdowns, price point comparisons, and "Best Bets" within a varietal ensure you'll always be drinking in the right direction-whether it's Hungarian Tokaji or a classic French Bordeaux. Bottom's up!
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 9. Top 10 Jobs from the's JobFinder
Dining Room Manager
Looking for Knowledgeable Leader with Passion for Food, Beverage & Hospitality
Highlands Bar and Grill/Bottega
Birmingham, Alabama

General Manager
Experienced Fine Dining Manager with Positive Energy & Wine Knowledge Wanted
Bijou Café
Sarassota, FL

Restaurant Manager
Seeking Wine Savvy Manager for Coastal Maine Award Winning Restaurant
Camden Harbour Inn
Camden, ME

Sous Chef
Join Chef Patrick O'Connell's Team in Beautiful Relais & Chateaux Property
Inn at Little Washington
Washington, VA

Restaurant Manager
Create World-Class Wine and Food Experience in Napa
Domaine Chandon
Napa, CA

Professional Waiter
Seeking Person with Great Passion for Food and Wine to Join our Team of Excellence
Inn at Dos Brisas
Houston, TX

Executive Winery Chef
Dream Job-Unleash Your Creativity in Gorgeous Winery
Tobin James Cellars
Paso Robles, CA

Pastry Competition Event Planner
Experienced Culinary Event Planner Needed at International Chefs Congress!
New York, NY

General Manager
Excellent Opportunity with Upscale Restaurant Lounge Group
Washington, DC

Private Events Coordinator
Looking for a qualified manager to help create memorable events
Long Branch, NJ
 10. Featured Sommelier to Know: Wine Director Shelley Lindgren of A16
2355 Chestnut Street
San Francisco, CA 94123
Phone: (415) 771-2216

List Size: 500
Cellar Size: 3,200
Work History: San Francisco, CA: Fleur De Lys, Bacar, Boulevard, Masa's
Affiliations: Les Dames International, Women Chefs and Restaurateurs, Court of Master Sommeliers, Slow Food International
Wine Book: The Oxford Companion to Wine
Pairing: Nero d'Avola and pizza margherita
Wine Region: Italy
Winston Ad 11. Recipe for Country Pork Terrine, Cornichon and Parsley Salad, and Toasted Sourdough by Chef Jeff Pikus of Maude's Liquor Bar - Chicago, IL
Adapted by

Yield: 14 Servings

Country Pork Terrine:
12 grams Demerara sugar
100 grams cognac
225 grams minced red onion
65 grams minced shallot
400 grams pork belly, rough diced
400 grams pork shoulder, coarsely ground
250 grams pork liver, coarsely ground
110 grams eggs
100 grams heavy cream
˝ gram grated nutmeg
10 grams chopped parsley
2 grams chopped thyme
12 grams salt
3 grams pink salt
1 gram freshly ground black pepper
10 ⅛-inch thick slices of smoked ham
1 bay leaf
6 whole juniper berries

Cornichon and Parsley Salad:
540 grams cornichons
1 bunch Italian parsley
Olive oil
Lemon juice

To Assemble and Serve:
100 grams whole grain mustard
5 grams honey
3 small sourdough boules

For the Country Pork Terrine:
Combine the sugar and cognac in a small bowl. In a pan over medium heat, sweat the red onion and the shallot until lightly browned. Add the cognac and sugar mixture to the pan and reduce until completely dry. Continue cooking the onion and shallot until the mixture becomes deep brown and caramelized. Stir the mixture frequently to prevent burning. Remove the pan from the heat and allow the mixture to cool to room temperature. Combine the onion mixture with the diced pork belly, ground pork shoulder, ground pork liver, eggs, heavy cream, nutmeg, parsley, thyme, salt, pink salt, and pepper, and marinate in the refrigerator for 24 hours. The next day, preheat a Combi steam oven to 212°F with 100 percent humidity. Line a terrine mold with plastic wrap, leaving enough plastic wrap hanging over the sides to eventually cover the terrine. Press out as many air bubbles from the plastic wrap as possible. Line the mold with the slices of smoked ham. Pack the terrine mixture into the mold and seal by folding over the smoked ham slices. Garnish the mold with the bay leaf and the juniper berries. Cover the top of the terrine with the overhanging plastic wrap. Cook the mold into the Combi steam oven until the internal temperature of the terrine reaches 155°F. Transfer the mold to an ice bath and store overnight, up to 1 week.

For the Cornichon and Parsely Salad:
Drain the cornichons and rinse under cold water for 10 minutes. Chop the cornichons, and reserve. Pick the parsley leaves and discard the stems. Transfer the leaves to ice water for 2 minutes. Drain the leaves, dry thoroughly, and chop. Combine the cornichons and parsley and dress them with the salt, olive oil, and lemon juice.

To Assemble and Serve:
Prepare a grill with hickory and wood charcoal until very hot. Slice the terrine into 3-ounce portions. Allow the slices to temper slightly while preparing the remaining ingredients. Combine the whole grain mustard with the honey, and reserve. Slice the sourdough into ½-inch thick slices. Toast the sourdough over the coolest part of the grill until charred. Lightly butter each slice on both sides. Serve the Country Pork Terrine with a buttered slice of sourdough toast, the Cornichon and Parsley salad, and honey mustard on the side.

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