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6. Act Now to Get Discounted StarChefs.com 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.
http://www.starchefs.com/cook/events/icc/2011
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9. Featured Cookbook: Shannon Bennett's New York: A Personal Guide to the City's Best
Shannon Bennett
The Miegunyah Press
March 2011
As New Yorkers, StarChefs.com rarely feels the need to thumb through a city guide-we're pretty sure we've got it licked. When we're asked to contribute, on the other hand, we've got more than a mouthful to share. Of course most of what's amazing about the incredible guide that Chef Shannon Bennett of Vue de monde in Melbourne has culled together from years experience and culinary know-how is the breadth of his contacts and experience. Flipping through the pages of Shannon Bennett's New York is like revisiting a published urban Facebook and getting a fresh look at old friends.
http://www.starchefs.com/cook/cookbooks/S
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10. Top 10 Jobs from the StarChefs.com's JobFinder
Chef
Amazing Opportunity with Hilton Worldwide in Downtown Chicago!
Hilton Worldwide
Chicago, IL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279160&positionid=
Cook
Work at Relais & Chateau, 5-Star, 5-Diamond Restaurant & Inn
The Inn at Little Washington
Washington, VA
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279480&positionid=
Chef de Cuisine
Award Winning Luxury Inn Looking for Culinary Leader
The Bernards Inn
Bernardsville, NJ
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279340&positionid=
Line Cook
Work at Bold, New, Upscale Four Seasons Restaurant in Heart of Houston
Four Seasons Hotel
Houston, TX
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279400&positionid=
Food and Beverage Manager
New 5 Star Luxury Boutique Hotel Seeks Experienced Manager
Hotel Williamsburg
Williamsburg, NY
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=278740&positionid=
Assistant Chef
Help Overseeing Operation of High Volume In-Room Dining at Luxury Resort
The Breakers
Palm Beach, FL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279281&positionid=
Executive Chef
Run Restaurant & Banquet Facilities in Gorgeous New Lake Mary Hotel
Westin Hotel
Orlando, FL
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279183&positionid=
Sous Chef
Train with a James Beard-Award Nominated Chef
Canoe Bay
Minneapolis, MN
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=278723&positionid=
Executive Chef
Historic Inn in a Vibrant College Town Seeking Creative Chef
The Middlebury Inn
Middlebury, VT
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=279140&positionid=
Line Cook
Join Our Collaborative, Farm to Table New England Kitchen
Ocean House
Watch Hill, RI
http://starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=278320&positionid=
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11. Chef to Know: Sean Hardy of Fairmont Miramar Santa Monica - Santa Monica, CA
101 Wilshire Boulevard
Santa Monica, CA 90401
Phone: (310) 576-7777
CHEF FACTS
Cuisine: Modern American
Born: 1970
Began Career: 1985
Culinary School: The Culinary Institute of America, Hyde Park, NY
Grad Year: 1991
Work History: Beverly Hills, CA: The Belvedere, The Peninsula; Palm Beach, FL: The Four Seasons Hotel; Monteplier, VT: The New England Culinary Institute; Lanai City, HI: The Lodge at Koala
Mentor(s): Daniel Boulud
Awards: 2006 StarChefs.com Rising Star Chef Los Angeles
Languages Spoken: Some Spanish
NOTABLE DISH(ES):
Spiny Lobster with Corn Pudding and Truffled Mascarpone; Foie Gras Lollipop with Cherry Vinaigrette
FAST FACTS
Restaurant Recs: Nook for the braised beef short ribs.
Kitchen Tool(s): Hand blender.
Interview Question: Why did you get into this profession? What do you love about it?
Flavor Combo(s): Sweet and sour, salty and sweet.
Fave Cookbook(s): A Return to Cooking by Eric Ripert.
Chef to Cook for You: Thomas Keller, as he is the modern day American Escoffier and is the most respected chef in America for his high level of standards and committment to the industry.
Culinary Travel: New York and San Francisco, hands down.
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12. Recipe for Astoria Spring Chinook Salmon, Sweet Potato Ravioli, Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue from Chef Nicholas Yanes of H50 Bistro & Bar at Hotel Fifty - Portland, OR
http://starchefs.com/cook/recipe/astoria-spring-chinook-salmon-sweet-potato-ravioli
Adapted by StarChefs.com
Yield: 4 Servings
INGREDIENTS
Sweet Potato Ravioli:
400 grams roasted sweet potato
2 egg yolks
50 grams crème fraîche
10 grams fines herbes, finely chopped
500 grams semolina flour
400 grams all-purpose flour
400 grams eggs
300 grams egg yolks
Egg wash
Ravioli filling
Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue:
200 grams whole butter, cold
2 cloves garlic, cut fine brunoise
1 small shallot, cut fine brunoise
150 milliliters white wine
10 baby zucchinis, cut in half (leave blossoms on if possible)
2 sage leaves, cut fine chiffonade
1 small branch rosemary, finely chopped
10 cherry tomatoes, quartered
Astoria Spring Chinook Salmon:
4 200-gram portions spring salmon, pin bones removed and skin on
Fine sea salt
30 milliliters grapeseed oil
To Assemble and Serve:
Salted water
Parsley
METHOD
For the Sweet Potato Ravioli Dough:
In a standing mixer with the paddle attachment, mix together the sweet potato, 2 egg yolks, crème fraîche, and fines herbes on medium speed until well incorporated. Reserve. Mix the semolina and all-purpose flours together until well incorporated and then transfer to the mixer with the dough hook attachment. Slowly incorporate the eggs and the egg yolks until a ball forms around the hook. Continue to knead the mixer for 5 minutes or until the dough begins to lighten in color. Using the pasta attachment, roll out the dough to the number 6 setting and reserve sheets. Cut pieces of pasta into 3 inch squares, brush two perpendicular sides of the square with egg wash, put 1 tablespoon of the sweet potato filling in center, and fold over to make an isosceles triangle, ensuring that there are no air pockets in the ravioli.
For the Zucchini, Cherry Tomato, Rosemary, Sage, and Beurre Fondue:
Take a small knob of the butter and sweat the garlic and shallots, do not caramelize. Add wine and reduce to au sec. Add zucchini, sage and rosemary, and then mount with butter. When butter is fully emulsified, add the tomatoes to keep texture and freshness.
For the Astoria Spring Chinook Salmon:
Dry the salmon,and season all surfaces with fine sea salt. Over medium heat, warm the grapeseed oil in a skillet. Once hot, put the salmon, 1 portion at a time, skin side down, in the pan, allowing 15 to 20 seconds for pan to recover before adding the next piece of fish. To ensure crispy skin, do not disturb the pan and make sure the heat stays constant for 7 minutes. Once skin is crispy, flip and sear the other sides of the salmon for 1 minute. Put on a cooling rack to rest.
To Assemble and Serve:
Boil the raviolis in salted water for 2 minutes. To plate, divide the ravioli and coat with the Beurre Fondue. Top with a fillet of Astoria Spring Chinook Salmon and garnish with parsley.
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9 East 19th Street, Floor 9 | New York, NY 10003
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