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StarChefs Newsletter February 12, 2002 - Issue 41 IN THIS ISSUE
1. APHRODISIACS Seductive suppers: Our star chefs will show you the way to true love. 2. LOVE POTIONS ![[Love Potions]](http://starchefs.com/newsletter-vd-2002/lovepotions-icon.gif){kind=icon} We love New York......more than ever. Alluring drinks from New York's top bars will inspire romance. 3. STARCHEFS' MICHAEL MINA For Chef Michael Mina, the true beauty of his profession is in the sum of all its different elements. 4. PAINT YOUR LOVE CHOCOLATE ![[Paint Your Love Chocolate]](http://starchefs.com/newsletter-vd-2002/chocolate-icon.gif){kind=icon} Valentine
Body Indulgence... including gourmet raspberry truffle malt balls, chocolate body paint, chocolate body powder, and milk chocolate heart. 5. TOP TEN RECIPES ON STARCHEFS Jody Denton Olive Oil Poached Tuna Nicoise Bob Kinkead Cod Cheeks with Parsley Shallot Sauce Hans Rockenwagner Clear Tomato Soup with Herbed Crepes Craig Shelton Roast Duck with Barley, Quince and Amaranth Caramel Bobby Flay Ribs with chipote Molasses and BBQ sauce Mark Bittman The Best and Simplest Green Salad Marcus Samuelsson Crispy Salmon with Asparagus, Tomato Mustard Jam and Pine Nut Hollandaise Roseanne Gold Chicken with Mushrooms Mario Batali Goat Cheese and Scallion Ravioli with Black Olive Pesto and Sun Dried Tomato butter Nobu Matsuhisa Broiled Cod in Miso Sauce 6. WINTER FARM FRESH MARKETS Winter produce? Yes, even when it’s cold outside, use our new Farm Fresh Markets listing to visit the farmer's market in your city. They in turn will provide you with seasonal ingredients that will make your recipes a hit! 7. FOR CHOCOLATE LOVERS ONLY Check out this month’s new recipes including Chocolate Caramels, Casanova, Biscuits and Chocolate Gravy and Orange Souffle with Chocolate Sauce. 8. ASK PETER THE HOSPITALITY CAREER EXPERT Have a question? Ask away! Peter Langlois is always eager to hear from you and answer your career questions. 9. STARCHEFS CULINARY JOBFINDER TOP FIVE JOBS - HOT JOBS IN THE HEAT! Do you have the winter blues? Looking to combine work and fun under the sun? Check out these new "hot" jobs in great warm places posted on our improved Culinary JobFinder:
10. NORMAN VAN AKEN'S WORD ON FOOD In search of the perfect Cuban sandwich, Norman's culinary 5W's puzzle tells us "how far we can go." 11. FRANÇOIS PAYARD'S ROSE PETAL SORBET AND CRYSTALLIZED ROSE PETALS Chef François Payard Adapted by StarChefs Yield: 12 Servings 2 cups milk 3 cups water 20 rose petals, washed 12 ounces sugar 1 cup of lemon juice 2 Tablespoons rose petal water Grenadine (optional) In a saucepot bring the milk and water to a boil; add rose petals. Let infuse for about 10 minutes; strain the liquid and add the sugar. Allow a few minutes to dissolve; add the lemon juice and rose petal water. Chill and put in the ice machine. To serve place two scoops of sorbet in a martini glass; drizzle over the top a little grenadine and garnish with crystallized rose petals. You are receiving this newsletter because you requested it. To e-mail this to a friend, CLICK HERE. To unsubscribe from our newsletter, mail to us at: http://starchefs.com/cgi/ro.cgi?mailto:newsletter@starchefs.com?subject=Remove CLICK ON THE ABOVE LINK (or cut and paste into your browser) and type "remove" in the subject line. StarChefs... If you like food. A lot. |