The Dishrag Newsletter
Issue 247
 
October 18, 2011
IN THIS ISSUE
1.  2011 ICC Wrap-Ups and Photo Stories
2.  Bittersweet Battle: A Breakdown of the Pastry Competition
3.  Cultivating Combat at the 2nd Annual Somm Slam
4. Chef Picks "Off the Beaten Path" App
5.  Fly on the Wall: 2011 NYRS Honorees Dinner
6.  2011 New York Rising Stars Purveyors
7.  Save The Date: Tickets to ICC 2012
8.  Special Summit Rate for StarChefs.com Readers
9.  Photo Galleries from Our Recent Tastings
10.  Featured Video: ICC 2011 at a Glance
11.  Fast Facts: ICC Presenter Pierre Hermé of Pierre Hermé - Paris, France
12.  Featured Cookbook: Fried Chicken and Champagne by ICC 2011 Presenter Lisa Dupar
13.  Top 10 Jobs from the StarChefs.com's JobFinder
14.  Recipe for Sous Vide Rare Beef Jus from Chef Chris Young of Intellectual Ventures - Bellevue, WA
StarChefs.com...the magazine for culinary insiders. Visit www.starchefs.com

Winston
 1. 2011 ICC Wrap-Ups and Photo Stories
Gossip hungry? From the Main Stage to MIX@ICC, a play-by-play of ICC 2011. Hungry eyes? We've got the visual highlights, too.
http://www.starchefs.com/cook/events/icc/2011

 2. Bittersweet Battle: A Breakdown of the Pastry Competition
From the early hours of prep to the last seconds of plating, dissecting the 2nd Annual StarChefs.com International Pastry Competition day by sweet day.
http://www.starchefs.com/cook/events/icc/2011/pastry-comp

 3. Cultivating Combat at the 2nd Annual Somm Slam
Tasting, testing, and torturing: putting somms to the test, drinking in the madness, and declaring a winner at the 2nd Annual Somm Slam.
http://www.starchefs.com/cook/events/icc/2011/somm-slam

 4. Chef Picks "Off the Beaten Path" App
Galavanting gourmands and itinerant industry pros alike, here's your mobile guide to chefs' favorite out-of-the-way eats around the country.
http://itunes.apple.com/us/app/chef-picks-by-starchefs.com/id467591175?ls=1&mt=8

 5. Fly on the Wall: 2011 NYRS Honorees Dinner
We came, we saw, we partied. Getting down with ICC Presenters, 2011 New York Rising Stars, and NY Central Kitchen's troupe of burly, mustachioed chefs.
http://starchefs.com/cook/chefs/rising-stars/2011/new-york/honorees-dinner

 6. 2011 New York Rising Stars Purveyors
The people behind the products that made our 2011 New York Rising Stars Gala such a delicious success.
http://starchefs.com/cook/chefs/rising-stars/2011/new-york/purveyors

 7. Save The Date: Tickets to ICC 2012
Time flies when you're behind the line. Save the date for the 7th Annual StarChefs.com ICC! http://www.starchefs.com/cook/events/icc/2012

 8. Special Summit Rate for StarChefs.com Readers
Get industry perspective on sustainability at the Chefs Collaborative National Summit, October 23 - 25 in New Orleans, with speakers like Joel Salatin of Polyface Farms and Chef Donald Link of Herbsaint and Cochon. Use the code "chefs" to secure your industry discount.
http://chefscollaborative.org/summit/registration/national-summit-special-promotion-page/
 9. Photo Galleries from Our Recent Tastings
Photo galleries from ICC 2011, the Honorees Dinner, and the 2011 New York Rising Stars Gala.
http://www.starchefs.com/cook/photo-gallery
 10. Featured Video: ICC 2011 at a Glance
For many, ICC2011 went by like a burr mixer set to high. But if three days of chef- and competition-packed food frenzy felt like a blur, never fear. Sit back and catch the highlight reel here!
http://http://www.starchefs.com/cook/videos/2011-icc-glance
 11. Fast Facts: ICC Presenter Pierre Hermé of Pierre Hermé - Paris, France
What does the Sixth Sense mean to you?
The Sixth Sense is the symbol of sharing, which is the reason why I made the choice of presenting a creation called "Entre: Emotions à Partager" (Between: Emotions to Share).

Chef most admired?
Ferran Adrià. Not only [is] he a chef, but moreover, an artist. Cooking is his way of expression. He doesn't cook strictly speaking; he creates emotions and shares them.

Favorite flavor combinations?
Rose, lychees, and raspberry-a combination which I named "Ispahan."

Your guilty food pleasure?
The list is far too long, as I have a Pantheon of my 100 favorite foods.

Most important kitchen rule?
Weigh everything, always.

Where you want to go for culinary travel?
Monaco, for Alain Ducasse's restaurant Louis XV, which is one of my favorite restaurants, and Mauro Colagreco's restaurant Mirazur, which I discovered recently. His cuisine is delicious in the spirit of Alain Passard or Pascal Barbot.

Your next project?
A new book, in collaboration with the perfumer Jean-Michel Duriez, in which we share and compare the way we create. We discovered that pastry and perfume were in fact based on the same architecture.
 12. Featured Cookbook: Fried Chicken and Champagne by ICC 2011 Presenter Lisa Dupar
Fried Chicken and Champagne: A Romp Through the Kitchen at Pomegranate Bistro
Southern Accents, Inc.
July 2010

Fried chicken and a glass of Champagne? Yes, please. Chef Lisa Dupar's IACP award-winning cookbook explores both the hometown and haute elements of the cuisines Dupar holds most dear. A Georgia girl, who cooked across Europe and landed in the Pacific Northwest, Dupar grew up eating Southern Fried Chicken but quickly developed a taste for life's more refined and worldly flavors. And she combines high- and low-brow foods with gusto in Fried Chicken and Champagne. Her recipe for "Frogmore Stew: Shrimp, Crab, Andouille Sausage, Sweet Corn in Shellfish Broth" combines elegant ingredients with a touch of rustic sloppiness. And Ginger Molasses Cookies have all the homey simplicity you could want from a cookie-but Dupar isn't afraid to add black pepper for kick. If by some stretch of the imagination, you can't find something you're dying to try from Fried Chicken and Champagne, it's quite possible you simply don't like food.


http://www.starchefs.com/cook/cookbooks_keywords/Fried-Chicken-and-Champagne

Vitamix Chef Quotes
 13. Top 10 Jobs from the StarChefs.com's JobFinder

Line Cook
Line Cooks Sought Immediately at Miami Hotspot.
Joey's Restaurant
Miami, FL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283181&positionid=

Pastry Chef
Great opportunity for an established Pastry Chef.
Desert Highlands Golf Club
Scottsdale, AZ
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283142&positionid=

Sous Chef
The Ritz-Carlton in New York is looking for a Qualified Sous Chef.
Ritz-Carlton
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283100&positionid=

Chef de Cuisine
Charles Town Casino is Hiring an Experienced Chef.
Hollywood Casino at Charles Town Races
Charles Town, WV
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283041&positionid=

Pastry Chef/Chocolatier
Fantastic Opportunity to Work with a Renowned Master Chocolatier.
Astor Chocolate
New Jersey
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282980&positionid=

Adjunct Culinary Chef Instructor
Well Respect Culinary School in NYC is looking for an Instructor.
The Institute of Culinary Education
New York, NY
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282949&positionid=

Assistant Chef
Make Your Mark on the Las Vegas Culinary Scene.
MGM Resorts Int'l
Las Vegas, NV
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282941&positionid=

Sous Chef
Give Your Career A Big Boost, Sous Chefs Sought in Dallas!
eatZi's Market & Bakery
Dallas, TX
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=282947&positionid=

General Manager
Manage a Locally Focused Craft Food and Drink Establishment.
The Local Craft Food and Drink
Coral Gables, FL
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283160&positionid=

Sous Chef/Executive Sous Chef
Cavey's is Looking for a Chef with a Passion for Cooking Italian
Cavey's Restaurant
Hartford, CT
http://www.starchefsjobfinder.com/js-jobinfo.php?s=-1&t=j&v=283143&positionid=
 14. Recipe for Sous Vide Rare Beef Jus from Chef Chris Young of Intellectual Ventures - Bellevue, WA
http://www.starchefs.com/cook/recipe/chris-young/sous-vide-rare-beef-jus

Adapted by StarChefs.com

INGREDIENTS:
1 kilogram beef, preferably a tough cut, cut into ½-inch cubes
2 grams bromelain powder
50 grams water
Salt
Sherry vinegar

METHOD:
Combine the beef and bromelain (optional). Cook sous vide at 53ºC for 4 hours. Strain the rendered juices through a fine-meshed sieve, and measure out 300 grams of the finished juice. Combine the juice with the water. Season with salt. Add the Sherry vinegar, vacuum seal, and refrigerate. Do not reheat above 53ºC.



 
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