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3. StarChefs.com 6th Annual ICC: The Schedule
Chefs, ready your agendas! Access the 6th Annual ICC schedule to juggle your culinary priorities on 3 jam-packed days of Main Stage presentations, demos, workshops, and more!
http://www.starchefs.com/cook/ICC-2011-schedule |
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11. Featured Cookbook: The '21' Cookbook Recipes & Lore from New York's Fabled Restaurant from ICC Presenter Chef Michael Lomonaco
Michael Lomonaco
September 1995
Broadway Books
The '21' Cookbook contains well over 150 recipes for dishes ranging from the world famous '21' Burger and Traditional Crab Cakes to many of Chef Michael Lomonaco's innovative ways with grains, fish, and the game for which '21' was renowned. And liberally sprinkled throughout are fascinating stories about the restaurant's history, the legends that have grown up around it, and, of course, the many celebrities who have dined there over the years-all illustrated with photographs, cartoons, drawings, and other '21' memorabilia. In short, simply reading The '21' Cookbook is to partake of a feast nearly as opulent as a visit to '21' itself.
http://www.starchefs.com/cook/cookbooks_keywords/lomonaco
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13. Fast Facts: ICC Presenter Sommelier Belinda Chang formerly of The Modern - New York, NY
What does the Sixth Sense mean to you?
To me, the Sixth Sense is that certain "je ne sais quoi," and it absolutely applies to writing wine lists. The best wine lists are not those that have the largest number of selections, the deepest verticals, the finest leather cover nor the most impressive prices. The best wine lists are the ones that appeal to your Sixth Sense. Through reading them you realize that they have a personality and a clear point of view. They gently steer you toward the appropriate wines for the chef's cuisine and for the dining experience to come. They make you think and make you want to explore.
Sommelier most admired?
I am a sommelier because while dining alone at Charlie Trotter's in Chicago one night, I had the pleasure of watching Master Sommelier Joe Spellman cast a spell on a nearby table of four women. I was still in college visiting home over Thanksgiving break and had no idea what this fine dining thing was all about. But I knew that I wanted to learn that kind of magic-the guests looked so rhapsodically happy every time he poured them a new wine and told them its story.
What food is your guilty pleasure?
Red cooked anything (Taiwanese style) and my Mom makes it best!
Most memorable wine moment?
Selling, opening, tasting, and pouring a half bottle of 1847 Chateau d'Yquem to a guest who had never experienced Sauternes before-I also opened a bottle of 1994 d'Yquem for him so that he and his dining companions could put it all into perspective.
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 14. Recipe for Blue Ridge Manhattan by Mixologist Toby Maloney of Alchemy Consulting - New York, NY
http://www.starchefs.com/cook/recipe/toby-maloney/blue-ridge-manhattan
Adapted by StarChefs.com
Yield: 1 Cocktail
INGREDIENTS:
Laphroig 10-year single malt Scotch whisky
1 dash peach bitters
2 ounces Rittenhouse rye whisky
¾ ounce Carpano Antica sweet vermouth
½ ounce Noilly Pratt dry vermouth
2 dashes Peychaud's bitters
Ice
1 lemon pigtail twist
METHOD:
Rinse a coupe with the Laphroig and the peach bitters. Stir the rye, Carpano Antica, Noilly Pratt, and Peychaud's bitters with ice. Strain and serve up. Garnish with a lemon pigtail twist. This drink should taste like a pulled pork sandwich but made with booze.
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