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9. Featured Video: Pierre Hermé on the ICC 2011 Mainstage Pierre Hermé challenges definitions of pastry and dessert, relishing the wilderness of the "in between." Watch More > |
| 10. Featured Cookbook: The Wild Vine by Todd Kliman Broadway Paperbacks 2010 The Wild Vine by Todd Kliman is an incredible tale of an unknown grape, an unrecognized pioneer in viticulture history, and an untraditional winemaker producing notable wine in Virginia. Yes, Virginia, where our oenophile founding father Thomas Jefferson tried unsuccessfully to make more than good juice. Jenni McCloud is making great Norton wine in a state where TJ couldn't. Part history, part mystery, and a wonderful account of the state of winemaking in the United States, we learn how modern science and agriculture practices are now making grape growing possible in every corner of the United States. Even wine experts will learn something, but the novice won't be lost in esoteric wine knowledge. |
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11. Top 10 Jobs from the StarChefs.com's JobFinder Executive Chef Local and Sustainable Restaurant is Hiring an Executive Chef. Rosebank Farms Cafe Charleston, SC General Manager Independently Owned Restaurant Company Looking To Expand! Burger & Beer Joint Miami, FL Pastry Sous Chef Now Seeking Culinary Professionals to Join Outstanding Team! The Inn at Little Washington Washington, DC Senior Sous Chef Bring your whole self to work.br> Marriott Philadelphia, PA General Manager Leading Importer of Gourmet Foods Seeks Sales Rep! Paris Gourmet New York, NY Chef de Cusine Country Club with World-Class Dining is hiring a Chef de Cuisine. Reynolds Plantation Atlanta, GA Pastry Chef Boca Restaurant Group Seeks Pastry Chef Boca Restaurant Group Cincinnati, OH Executive Sous Chef Farm to Table Restaurant in Charlottesville is Hiring! Pippin Hill Farm Charlottesville, VA Sous Chef Chef Sought for High Volume NYC Hotel Luxury Hotel New York, NY General Manager Stephen Starr Seeks General Manager! Il Pittore Philadelphia, PA |
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 12. Hanukkah Special: Recipe for Caramelized Apples from Chef Aaron Barnett of St. Jack - Portland, ORAdapted by StarChefs.com December 2011 Yield: 4 Servings INGREDIENTS: In a heavy-bottomed skillet, heat the clarified butter on a medium-high setting. Sear the apple slices on both sides until golden (do in batches if necessary to avoid overcrowding the pan). Remove from the pan and reserve. Add the honey to the pan and cook for 30 seconds, then adde the wine, salt, and pepper. Reduce to a thin caramel consistency. Swirl in the butter and add the apples and cook until glazed, approximately 2 to 3 minutes. |
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