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IN THIS ISSUE
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![]() Experience the "Local Flavors of America" with Redwood Creek Wines Throughout the year we have made stops in every corner of America as we got better acquainted with local chefs and sampled their authentic regional cuisine. Redwood Creek invites you to continue the journey with us as we discover more delicious recipes bursting with home-grown flavor. Click here. |
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1. What's Cookin' For New Year's Eve? StarChefs wants to know what you’re doing for New Year’s Eve this year. Is your restaurant or hotel offering a special menu or holiday package? Post your New Year’s Eve menu on our forum. Click here. |
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2. New Year’s Breakfast: The
Most Important Meal of the Year |
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3. The Profile of Argentine Wine Nieto Senetiner is a picture of the world of Argentine wine. They have a long history, are located in the country’s most famous wine region, and grow the grapes that the country is known for. Read more. |
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4. StarChefs’ Salary Survey:
Win a Trip for Two to Paris, Courtesy of Pernod Participate in StarChefs' ground-breaking food industry salary survey and be automatically entered to win an all-expense paid trip to Paris. This will take just a moment, and we will randomly pick one lucky submission to award a once-in-a-lifetime trip to Paris, courtesy of Pernod, the international anise spirit! If you are paid annually, please click the link below and fill out the salary survey: http://www.starchefs.com/survey/salary_survey.php If you are paid hourly, please click the link below and fill out the hourly survey: http://www.starchefs.com/survey/salary_h_survey.php |
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5. Notes from the Floor: Greg Harrington
Explores the Wines of Washington |
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6. Give the Food Lover in Your
Life the Gift of QuickMeals |
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7. Top 10 Best-Selling Cookbooks StarChefs has partnered with Jessica’s Biscuit® eCookbooks to bring you the greatest selection of cookbooks at a steep discount, including on these best sellers. Now offering free shipping on purchases of $25 or more!
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8. Top 5 Jobs on StarChefs JobFinder
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9. StarChefs Studio Hits the Beach
– South Beach Wine & Food Festival 2005 Come to South Beach for a fun, affordable getaway weekend and learn how to advance your career in the food industry! StarChefs will host the professional trade program on February 25, 2005 at the South Beach Wine & Food Festival. We are offering select chefs, cooks, and culinary students, as well as sommeliers, managers and restaurateurs throughout the country free tickets to this trade program, which includes admission to StarChefs Studio, plus the Wine Spectator Trade Tasting, and an exclusive party where you can network with the nation’s hottest chefs. Click here to apply for a ticket. |
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10. Rumbles & Murmurs: Share Your
Breaking News with StarChefs StarChefs wants news from your culinary community! If you are changing restaurant jobs, know of recent restaurant openings/closings, or have other exciting news, submit it for inclusion in Rumbles & Murmurs. To submit your Rumble, click here. |
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11. Recipe for Roast Leg of Lamb
with Rustic Potatoes by Chef James Botsacos of Molyvos and Abbocatto –
New York, NY Yield: 4-6 Servings Ingredients: Method: Using a sharp knife, make 4 small random slits into the lamb, and insert the garlic quarters into the slits. Rub the lamb with 1 Tablespoon olive oil, season all over with salt, pepper and 1 teaspoon oregano. Cover and refrigerate for 3 hours, or overnight. Pre-heat the over to 450° F. Remove the lamb from the refrigerator and place in a roasting pan just large enough to accommodate it. Roast in the oven for 25 minutes. Toss the potatoes with remaining olive oil and oregano, season with salt and pepper. Pour the white wine around the lamb, arrange the potatoes around the lamb, and reduce oven temperature to 400° F. Roast the lamb, basting frequently with the pan juices, for another 45 to 65 minutes, depending on how you prefer your lamb: when an instant-read meat thermometer reaches 130° F, the lamb will be medium rare, after resting. Add chicken stock or water to the pan during roasting if it becomes dry. Remove the lamb from the oven and set aside, tented with aluminum foil. Let it rest for 15 minutes before slicing. Serve potatoes and pan juices separately. Wine Pairing: |
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Newsletter Editor: Amy Tarr |
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StarChefs
. . . If you like food. A lot. |