1. Oysters: Shucking the Issues
2. Trends: Healthy Fast Food
3. Marjoram: An Underappreciated Herb
4. Featured Sake Sommelier: Eric Swanson of Shibuya – Las Vegas
5. Editor’s Dish: A School Lunch Program that Works
6. C-CAP Honors Chef Charlie Palmer at Annual Spring Gala
7. Top 5 Best-Selling Cookbooks
8. Top 10 Jobs on StarChefs JobFinder
9. Participate in StarChefs Reader Survey and Win a Weekend Getaway
10. QuickMeals Recipe for Curried Crab Cakes from Chef Cliff Wharton of TenPehn – Washington, DC
    
    
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2. Trends: Healthy Fast Food
Few fast food restaurants and almost no traditional chains can tout products made fresh daily with fresh ingredients, but some healthier establishments have emerged. Read more.

5. Editor’s Dish: A School Lunch Program that Works
Obesity is on the rise among American children, but places like the Ross School in New York are combating the epidemic through their curriculum and school lunch program. Read more.

6. C-CAP Honors Chef Charlie Palmer at Annual Spring Gala
Careers through Culinary Arts Program (C-CAP) presents the 7th Annual Preview of Spring Dining at Pier 60 in New York on Monday, February 28, 2005. We take our hats off to Star Chef Charlie Palmer, this year’s honoree. Palmer and chefs from 36 of New York’s top-rated restaurants will present a grand tasting of savories and sweets from the Chefs’ new spring menus. Read more.

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10. QuickMeals Recipe for Curried Crab Cakes
Chef Cliff Wharton of TenPenh – Washington, DC
Adapted by StarChefs

Yield: 4 Servings

Ingredients:
2 pounds jumbo lump crabmeat
1 cup mayonnaise
1 Tablespoon curry powder
½ cup finely chopped chives
1 Tablespoon minced ginger
1 teaspoon cayenne pepper
¼ cup lime juice
Salt to taste
¾ cup panko bread crumbs
2 Tablespoons vegetable oil
Sweet Thai chili sauce

Method:
Preheat oven to 350°F. Pick through crabmeat and discard any shells. In a large bowl combine mayonnaise, curry powder, chives, ginger, cayenne pepper, lime juice and salt. Add crabmeat and mix well. Slowly add panko crumbs until, when forming cakes, the mixture is not too loose, but binds enough to hold its form.

Heat a large, oven-proof sauté pan over a moderately high flame. Heat oil in the pan and sear cakes on both sides until golden brown. Transfer pan to oven to finish heating crab cakes through. Place on plate and drizzle the sweet Thai chili sauce around the crab cakes.

Wine Pairing:
A crisp, un-oaked Chardonnay such as the Waipara Hills Unoaked Chardonnay 2003 from Marlborough, New Zealand

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