The
Dishrag >>
newsletter << |
IN THIS
ISSUE 1. New Interactive Feature: Ask the
Trendspotters 2. James Beard Foundation: 16th Annual Holiday
Auction & Dinner 3. New Sommelier: Warner Strejan 4.
StarChefs Introduces Its Culinary Schoolfinder 5. Foodservice
Auctions with Ebay 6. Farm Fresh Virginia 7.
Limoncello 8. 5th Annual Chocolate Show New York 9. For
Chocolate Lovers Only : Handmade Chocolates 10. Napa Valley
Flavors 11. StarChefs Messageboards Are All New 12.
StarChefs Jobfinder's Top Five Jobs 13. Rising StarChefs:
Boston 14. Press Release Tool 15. StarChefs Did You
Know?
If you like food. A lot. Visit http://www.starchefs.com
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1. NEW
INTERACTIVE FEATURE: ASK THE TRENDSPOTTERS Are
"raw" food restaurants here to stay or just passing through?
StarChefs is proud to introduce Laurie Blass and Pam Elder-and
"Ask the Trendspotters." Read their monthly articles for insight
on the latest issues facing the industry. Stop in often to ask
them a question, or see answers to questions asked by other
members of the StarChefs community. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/ask_the_expert/trendspotters/html/index.shtml
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2. JAMES
BEARD FOUNDATION: 16TH ANNUAL HOLIDAY AUCTION &
DINNER On Sunday, November 10, 2002 in Manhattan,
join fellow food-lovers at the James Beard Foundation's 16th
Annual Holiday Auction & Dinner-"Truly Tuscan." Tickets on
sale now. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/james_beard/events/2002/auction.shtml
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3. NEW
SOMMELIER: WARNER STREJAN StarChefs introduces
Warner Strejan of AZ in New York City. A self-taught sommelier,
Warner is adept at matching the person to the wine. Ask him a
question and test his knowledge!http://starchefs.com/cgi/ro.cgi?http://starchefs.com/cgi-bin/wine.pl
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4.
STARCHEFS INTRODUCES ITS CULINARY SCHOOLFINDER Love
to cook, but need more experience? StarChefs is pleased to
announce the launch of its new Culinary SchoolFinder. Search by
program type, location, or name. Access brief descriptions of each
school with all the vital information you need to find the right
school for you. Stop dreaming, start doing! http://starchefs.com/cgi/ro.cgi?http://starchefs.com/school_finder/html/adduser.php
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5.
FOODSERVICE AUCTIONS WITH EBAY Are you expanding and
need new equipment? StarChefs and eBay have joined forces to meet
all your equipment needs. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/auctions/html/index.shtml
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6. FARM
FRESH VIRGINIA Discover creative ways to use the
flavorful ingredients grown in the Old Dominion State. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/farm_fresh/virginia/html/index.shtml
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7.
LIMONCELLO Elisabetta Bucci demystifies Limoncello's
uniquely Italian origins. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/features/limoncello/html/index.shtml
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8. 5TH
ANNUAL CHOCOLATE SHOW NEW YORK Buy tickets now and
indulge your sweet tooth! http://starchefs.com/cgi/ro.cgi?http://store.starchefs.com/Merchant2/merchant.mv?Screen=CTGY&Store_Code=CHOCOLATESHOW&Category_Code=CHOCOLATESHOW
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9. FOR
CHOCOLATE LOVERS ONLY : HANDMADE
CHOCOLATES Stephanie Zonis visits an artisan
chocolate company in Philadelphia. Discover what's in the centers
of their chocolates. http://starchefs.com/cgi/ro.cgi?http://starchefs.com/chocolate_lovers/2002/html/october/index.shtml
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10. NAPA
VALLEY FLAVORS Check out these recipes and try a
taste of what our favorite chefs in the Napa Valley have to
offer. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/features/napa/html/index.shtml
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11.
STARCHEFS MESSAGEBOARDS ARE ALL NEW Looking for an
insider's tip on a restaurant? Want to brag about your Brazilian
culinary tour? Go ahead, StarChefs message boards are all new.
Sound off in "Eating Out: Your Chance to be the
Critic."
Check out our message boards now. Or next time you
visit StarChefs, highlight community in our navigational bar and
click messageboards on the second tier navigation bar. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/phpBB2/
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12.
STARCHEFS JOBFINDER'S TOP FIVE JOBS The leaves are
fading and the jobs are going fast. Here are some exciting
prospects! http://starchefs.com/cgi/ro.cgi?http://www.starchefsjobfinder.com//
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13. RISING
STARCHEFS: BOSTON StarChefs introduces Ana Sortun of
Oleana, Thomas John of Mantra, Mark Allen of Le Soir, and Dante
deMagistris of blu.
Boston - a great American city that
knows how to throw a mean tea party, but surely plays a culinary
second-fiddle to New York and LA. Right? If that's what you think,
think again. StarChefs sheds light on four primetime Boston rising
star chefs who'll not only disagree with you, they'll wash your
mouth out with some of their eye-poppingly intriguing and
tantalizing tasty treats. A sampling of their most recent recipes
is sure to change your mind . . . http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/chefs/rising_stars/boston/index.shtml
Crab Salad in Cucumber-Mango Juice with Candied
Jalapenos Chef Thomas John, Mantra-Boston, MA Adapted by
StarChefs
Yield: 4 appetizer servings
For the spicy remoulade:
- 2 Tablespoons mayonnaise
- 1/2 teaspoon capers
- 1/2 teaspoon cornichons, chopped
- 1/2 teaspoon dried red chili flakes
- 1 sprig cilantro
- Juice of one medium lemon
Combine all ingredients in a bowl, cover and chill until ready
to use. For the crab salad:
- 3/4 pound lump crabmeat, shredded
- Juice of one medium lemon
Mix lightly and add salt to taste. For the cucumber-mango
juice:
- 1 unpeeled cucumber, pureed in a blender or food processor
until smooth
- 1/2 peeled mango, pureed similarly
- 1 teaspoon cumin seeds
- 1 teaspoon oil
Toast cumin seeds in a hot pan with oil until they are brown
and aromatic. Add seeds to the cucumber and mango juice and season
to taste. Make candied jalapeno:
- 1 jalapeno, seeded and julienned
- 1 cup water
- 1 cup sugar
Bring sugar and water to a boil. Add jalapeno and boil 20
minutes. Drain and cool.
Assemble: Spoon 1/2 TB
of the spicy remoulade into the crab and mix gently. Mold approx.
3 oz. of the crab salad in a shallow bowl and top with frisee or
other greens if desired. Ladle cucumber-mango juice around the
crab and top with a few slivers of candied jalapeno. Serve
immediately.
Potato Gnocchi in Celery Broth with
Sautéed Fava Beans, Fiddleheads, Asparagus and Pecorino
Romano Dante deMagistris, blu-Boston, MA Adapted by
StarChefs
Yield: 8 entree servings Gnocchi:
- 2 pounds Idaho potatoes
- Kosher salt to cover potatoes plus 1 1/2 Tbs for gnocchi
- 9 ounces flour, plus more if needed
- 3 ounces semolina
- 4 egg yolks
- 3 Tablespoons extra virgin olive oil
- 1/4 cup Parmigiano Reggiano, grated
- Pinch nutmeg
Preheat oven to 350ºF.
1. Set the potatoes in roasting
pan. Cover completely with coarse salt. Bake until tender, about
40 minutes. While the potatoes are still warm, scoop out the flesh
and rice into a large bowl and let cool.
2.Dust a workspace
with flour. Spread out the riced potatoes and sprinkle all the
other ingredients on top. With your hands knead the ingredients
together just enough for all ingredients to come together. If you
knead too much the gnocchi will become gummy. Using a chef knife,
cut the logs into strips 1/2 inch thick. Sprinkle a little more
flour on the cut pieces.
3. Now you are ready to put the
dimple and lines on each gnocchi. Place one piece of gnocchi at a
time on the tip of your thumb and gently press on the back of a
fork. This will form the lines on one side and a dimple on the
other. The idea behind the lines and dimples on the gnocchi is to
hold the sauce. When all the gnocchi are made, place them in a
single layer on a floured surface. Don't pile them on top of each
other or they will stick together. The gnocchi can be kept
refrigerated for up to 3 days or even frozen for use later on down
the road.
Sauce:
- 5 cups Celery stock (in a large pot cover 2 heads of sliced
celery with water and simmer for 20 minutes, strain)
- Fine sea salt
- Freshly ground black pepper
- 2 Tablespoons extra virgin olive oil
- 1 cup asparagus (cut into 1 inch pieces)
- 1 cup cleaned fiddleheads
- 1 cup shucked and peeled fava beans
- 1/2 cup tomato concasse (About 4 plum tomatoes, peeled,
seeded and small diced )
- 1/4 cup unsalted butter
- 2 cups fresh grated Pecorino Romano cheese
1. Heat the celery stock, season with salt and pepper and keep
warm over low heat.
2. Heat the extra virgin olive oil in a
large sauté pan over medium heat. Add the asparagus, fiddleheads
and fava beans and sauté until the vegetables are tender. Now add
the tomato concase and season with salt and pepper to taste. Keep
warm.
3. In a large pot of boiling salted water poach the
gnocchi for about 3-4 minutes or about 1 minute after the gnocchi
float to the top of the water.
4. In a separate large
sauté pan melt the butter over low heat. Gently scoop the gnocchi
out of the water with a strainer and toss with the butter, a
little pasta water and 1/2 cup of the pecorino cheese. Season with
salt and pepper to taste.
5. Serve the gnocchi in a warm
bowl with about 1/2 cup of celery broth in each bowl. Finish with
the sautéed vegetables and an abundance of freshly grated pecorino
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14. PRESS
RELEASE TOOL Win an award at 8PM? Hire a new chef
early in the morning? Now you don't have to wait to tell us your
breaking news. Share what's happening at your restaurant 24/7. Use
our updated press release tool to input your news automatically.
See your news on our site within 24 hours of submission. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/news/press_releases/html/news.php
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15.
STARCHEFS DID YOU KNOW? Baum Forum Presents, A
Growing Concern - October 5th and October 6th in New York City. A
Growing Concern, is a multi-faceted culinary and educational
weekend exploring food and farming issues. This two-day event will
be filled with conference sessions, exhibits, workshops,
networking, cooking demonstrations and more, tempered with a good
amount of delicious food and wine from regional family farmers.
The goal of this weekend is to motivate, inspire and educate the
public and food professionals about our food production and
provide practical strategies for consciously choosing what to eat,
where it comes from and who produces it. Produced by the Baum
Forum and hosted by The French Culinary Institute with Slow Food
NYC as program partner. Click here for a complete schedule of
events. http://starchefs.com/cgi/ro.cgi?http://www.starchefs.com/news/rumbles_murmurs/html/index.shtml#ny
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